Beef Hash A La Normandie

3 onions

1 tablespoon fat

2 cups cold boiled beef

1/2 cup cooked potatoes 1/2 cup meat stock Salt and pepper

Cut the onions into cubes and fry in the fat until brown. Slice the beef and add to the onions, then add the potatoes and stock. Season and cook about fifteen minutes.

Sauce For Cold Meat And Fish

4 tablespoons salad oil 4 tablespoons cream 3 tablespoons vinegar

Mustard

Salt

Pepper

Mix the salad oil, cream, vinegar, a little mustard, salt and pepper. Beat together quickly, with an egg-beater. The sauce gets white quickly and looks like whipped cream. Soon it becomes as thick as the best-made mayonnaise. Eggs are not required, the sauce will not curdle, and can be made quickly.

Cambrisson Salad

1 cup cooked beef

2 hard-cooked eggs 2 tomatoes

4 anchovies

1 small head lettuce

Cut the beef into small pieces, add the sliced eggs and tomatoes, and the anchovies cut up into small pieces. Serve on lettuce with French or mayonnaise dressing.

Ragout Of Duck Or Chicken

2 tablespoons butter

2 tablespoons cooking oil or fat 1 duck or chicken Salt and pepper

1 sliced onion

1 clove garlic

Sprig of parsley

1 cup stock

1 tablespoon vinegar

Clean and cut up the duck or chicken. Heat butter with oil or drippings in a frying-pan. When hot, add the meat.

Season with salt and pepper and cook until the meat is slightly brown. Remove the meat and add the onion to the fat in the pan and cook until brown, then add the garlic and parsley, the stock and vinegar. Return the meat to the pan and simmer slowly until tender.

Rabbit, hare, lamb or young partridge may be prepared in the same way.

Asparagus With Cheese

1 bunch asparagus 1/2 cup grated cheese 1 teaspoon salt

1 tablespoon butter 1/8 teaspoon pepper

Cut asparagus in pieces and boil in salted water for ten minutes, then place it in a baking-dish. Sprinkle with the grated cheese and seasoning, and add the butter in small pieces. Bake in a moderate oven (350°-400° F.).

Red Cabbage With Chestnuts

1 red cabbage

1 tablespoon drippings

1/2 cup melted grape jelly

1/2 cup water Salt and pepper French chestnuts

Select a nice red cabbage, discard the outer leaves and soak for a short time in cold water. Drain, and slice in thin shreds. Melt the fat in a saucepan, add the jelly and the cabbage, the water, salt and pepper. Cook very slowly until tender.

At the same time, boil some French chestnuts; take off the skin and add them to the cabbage. Cook all slowly for about two hours, until the liquid has evaporated.

Stuffed Cabbage

1 cabbage Cooking fat Butter Parsley

Spices

1 cup bread-crumbs

3 eggs

1 chopped onion

Place a thin piece of cheese-cloth in the bottom of a bowl and lay the large cabbage leaves in it. Chop the middle of the cabbage fine and saute it in the fat until it is yellow. Remove it from the fire, add a little chopped parsley, spices, bread-crumbs, eggs and onion. Place this mixture inside the large cabbage leaves, and tie up the cabbage by tying together the four corners of the cloth.

Place in a pan of boiling salted water and boil until the cabbage leaves are tender (about thirty-five minutes). When done, remove from the cloth, pour a little melted butter over it, and some fine bread-crumbs, and bake for five minutes. Serve with tomato sauce.