66 MORE POT-POURRI 



water, until quite tender. Pass the whole through a 

 tammy or hair sieve. About an hour before serving place 

 it in a stewpan over the fire and let it gently simmer to 

 clarify. Season with sugar and salt, and work in a little 

 cream just before serving. 



Poulet a la MarengX). Have some nice young 

 chickens, cut them up neatly, and put them into a saute- 

 pan with a little salad oil, one onion, a small piece of 

 parsley and thyme ; season with pepper and salt, cover 

 the saute-pan with the lid, and boil till sufficiently 

 browned. Then add some good brown stock and stew 

 for some time, finish with a good glass of madeira 

 (optional). Dish up with fried eggs round. Fry the eggs 

 in salad oil. 



Chestnuts au JUS. Remove the outer skin and 

 throw the chestnuts into boiling water, to enable you to 

 remove the inner skin as well; then lay them in cold 

 water while the following mixture is prepared : Stir two 

 tablespoonfuls of sugar into an ounce of butter in a sauce- 

 pan till the sugar is browned, let it boil up, add a little cold 

 water. Put in the chestnuts, simmer till tender, but do not 

 shake them (to avoid crumbling). Just before serving add 

 a few spoonfuls of very good strong glaze. Onions, 

 small turnips, and oxalises can be done in the same way. 

 We find all these equally good without the meat glaze. 



Celeriae Salad. A most excellent autumn salad is 

 celeriac well boiled, cut in slices like beetroot, mixed with 

 a light mayonnaise sauce half oil and half cream, sur- 

 rounded by a wreath of what they call in Germany 

 ' garden-cress,' which is merely the cress we grow in 

 spring in a box, allowed to grow out of doors in summer 

 till about the size of parsley. It grows all the summer 

 through in the garden, and can be cut over and over again. 

 When grown in boxes in the winter it should be allowed 

 to grow on, instead of cutting it quite young. 



