390 MORE POT-POURRI 



party, and it was called Poulet a Vlndienne, though of 

 course it is not Indian in our sense at all. I have 

 often done it successfully, but never had a receipt 

 for it. 



Croutes of Ham and Beans. Take four ounces of 

 lean ham and grate or chop very fine. Put it into a stew- 

 pan with a little cayenne pepper and a spoonful of sherry ; 

 then dish it upon small fried cwAtes of bread. Dish 

 round these a pur&e of broad beans or white haricot 

 beans. Serve hot. 



Lentils. Put a breakfastcup of Egyptian lentils 

 into a saucepan, cover with about an inch and a half 

 of water, boil very slowly for an hour. Heat half a 

 tumbler of the best olive oil in a small saucepan. 

 Cut up very small half an onion, and fry it till yellow 

 in the oil. Pour the whole on to the lentils, and let 

 them boil another half-hour. Wash and pick a good 

 handful of Italian rice. Dry on a cloth, and mix with 

 the lentils when the rice is cooked. Add a little salt 

 and pepper, and serve. 



French beans or scarlet runners well boiled in salt 

 and water, slightly drained, and then mixed at once (all 

 hot) with olive oil and very little vinegar, and eaten as a 

 salad, are much better than when allowed to get quite 

 cold. I think this is the same with all cold vegetables 

 beetroot, asparagus, beans, etc. Our weather so seldom 

 admits of quite cold things being palatable. These 

 receipts, however, are useless unless the olive oil is of the 

 best. I always buy my oil and vinegar from Mrs. Eoss, 

 Poggio Gherardo, Via Settignanese, Florence. 



A Chocolate Pudding". Take five ounces of fresh 

 butter ; four ounces of chocolate, grated ; four ounces of 

 pounded sugar ; one ounce of flour. Mix these in a 

 small pan with a cup and a half of milk. Boil till quite 

 thick, and then pour into a dish with five yolks of eggs 



