FEBRUARY 37 



Eavioli, only it must be kept much firmer. Boll it out 

 very thin with a roller, and flour it well, so as not to stick. 

 Cut some strips about 3 in. wide, put several of them 

 one on the top of the other, and slice them with a knife 

 into very narrow strips, ^th of an inch wide or less. 

 Spread them out onto a floured plate and cover them with 

 a cloth. When ready to use them, throw them into a 

 saucepan of boiling water with salt in it ; after boiling for 

 two or three moments put the saucepan on the side of 

 the fire, stirring a little. Let the paste cook for some 

 minutes, then strain them well, put them back in the 

 same saucepan, add a good bit of fresh butter (about 4^ oz. 

 to 5 oz.), three or four spoonfuls of grated Parmesan, salt, 

 nutmeg, a pinch of sugar, and one of Paplika, a little veal- 

 stock or meat gravy, mix all well together, and serve in 

 a casserole. 



Cteleris en branches, demi-glae^s. Pick and 

 peel very carefully six or eight heads of celery, according 

 to their size. Bleach them for fifteen or twenty minutes 

 in boiling water, dip them in cold water to cool them, 

 strain them onto a cloth, cut them in two if they are 

 large, fasten them that is, re-form the Celery by tying 

 it together with a little string at each end. Put them 

 into a saucepan with an onion, one carrot, and a little 

 bunch of herbs parsley, thyme, bay. Fill up to the 

 brim with half stock and half fat dripping. Boil it up, 

 then let it cook quite gently by the si,de of a slow fire or 

 in the oven. They ought to be just done to a turn after 

 three or four hours. Strain them onto a cloth, cut them 

 to equal sizes, remove the outside leaves, if they are hard, 

 serve in a silver casserole, and sauce them over with a 

 good half-glaze or a good veal gravy a little thickened. 



Lettuce can be treated in the same way. 



