

OCTOBER 65 



salt and water, just as if you were doing spinach or 

 cabbage. When tender pour the whole thing on to a 

 large sieve, and as soon as the hot water has drained 

 away put the sieve under a tap and let cold water run 

 on it for some minutes. This applies to the boiling of 

 all green vegetables cabbages, sorrel, cauliflowers, cos- 

 lettuce, cabbage-lettuce, etc. After the cold water, put 

 the endive on a chopping-board, or if required to be quite 

 smooth as a puree, rub it through a fine hair sieve. In 

 both these cases return it to the fire, after having first 

 put, in a china saucepan, a pat of butter to dissolve with 

 one spoonful of fine flour. Do not put the vegetable 

 in before the butter and flour are well amalgamated. 

 When this is achieved, stir the vegetable well up with the 

 butter and flour and let it simmer for another fifteen 

 minutes. Add a little cream or milk quite at the last 

 moment, just to make it soft and pretty. It muot not be 

 thicker than a thin puree. 



Endive (in the German way). Gut up the endive 

 quite coarsely, wash it in lots of cold water, and throw it 

 very wet into an earthenware pot in which a large piece 

 of butter has been dissolved ; no salt nor anything else. 

 Put the lid on and simmer gently for three or four hours. 

 Add salt the last minute, and no flour at all. 



Canard a la Rouennaise. Take the fillets of two 



ducks. Put them into a buttered saute" -pan and poach 

 for five minutes in a good oven. When done cut them 

 out with a cutlet-cutter and spread on one side of each fillet 

 some liver force-meat, then chaud-froid over with some 

 tomato sauce. When set, dish them flat on the entree-dish 

 with some aspic, some skinned grapes in the centre, and 

 a grape here and there. Serve with grape salad. 



Puree Of Carrots. Get some nice red carrots, slice 

 them thin. Add an onion also sliced, a little celery, and 

 a turnip. Braise all together in some weak stock, or 



