CULINARY HERBS 9 



and pepper. Just before serving add enough pars- 

 ley cut in tiny bits to color the soup green. Serve 

 croutons with this. 



"For the next course choose an omelette with fine 

 herbs. Any cookbook will give the directions for 

 making the omelette, and all that will be necessary 

 more than the book directs is to have added to it 

 minced thyme, tarragon and chives before folding, 

 or they may be stirred into the omelette before 

 cooking. 



'Instead of an omelette you may have eggs stufifed 

 with fine herbs and served in cream sauce. Cut 

 hard-boiled eggs in half the long way and remove 

 the yolks. Mash and season these, adding the 

 herbs, as finely minced as possible. Shape again like 

 yolks and return to the whites. Cover with a hot 

 cream sauce and serve before it cools. Both of these 

 dishes may be garnished with shredded parsley over 

 the top. 



"With this serve a dish of potatoes scalloped with 

 onion. Prepare by placing in alternate layers the 

 two vegetables ; season well with salt, pepper and 

 butter, and then add milk even with the top layer. 

 This dish is quite hearty and makes a good supper 

 dish of itself. 



"Of course you will not have a meal of this kind 

 without salad. For this try a mixture of nasturtium 

 leaves and blossoms, tarragon, chives, mint, thyme 

 and the small leaves of the lettuce, adding any other 

 green leaves of the spicy kind which you find to 

 taste good. Then dress these with a simple oil and 

 vinegar dressing, omitting sugar, mustard or any 



