OCTOBER 67 



Canard a la Rouennaise.— Take the fillets of two 

 ducks. Put them into a buttered saut6-paii, 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 

 entr6e 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 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 sim- 

 mer to clarify. Season with sugar and salt, and work 

 in a little cream just before serving. 



Poulet a la Marengo. — Have some nice young 

 chickens, cut them up neatly, and put them into a saut^- 

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

 parsley, and thyme ; season with pepper and salt, cover 

 the saut6-pan with the lid, and boil till sufiSciently 

 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, tUl the sugar is browned, let it boU 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 



