3H FRENCH COOKERY OF VEGETABLES 



bunch of parsley, and an onion cut in small pieces. 

 Add a little flour and pass this mixture through a sieve 

 to reduce it to a puree. In another saucepan boil some 

 rice about a spoonful per person let it cook for an 

 hour and then add the Tomato puree. Before serving 

 put a piece of butter into the liquid after it has been 

 taken off the fire and sprinkle the soup, when in the 

 tureen, with finely chopped parsley. 



Another excellent soup, also made with Tomatoes, 

 is the Potage Saint-Denis. This requires a pound of 

 white Haricot Beans, half a pound of French Beans (or 

 Scarlet Runners), three large Potatoes, three Tomatoes, 

 butter, pepper and salt. The Haricot Beans are put in 

 a saucepan full of cold water, and when almost cooked 

 the French Beans are added cut into small pieces, also 

 the Potatoes and the Tomatoes. When the last two 

 ingredients are done they are removed from the sauce- 

 pan, passed through a colander and put into the soup 

 tureen with a good-sized piece of butter and plenty of 

 pepper and salt. 



And here let it be once more well understood that 

 pepper and salt are indispensable in the cooking of 

 vegetables, and that salt should always be placed in 

 the water before the vegetables are thrown in. 



At a recent dinner given by a well-known epicure 

 a Lettuce green soup of most appetising colour was 

 placed before the guests. It was excellent and, in- 

 voluntarily, many glanced at the menu to see the name 

 of this aromatic puree. The words Potage Francesco, 

 did not elucidate the mystery, but the host to satisfy 



