Ham Porte Maillot

1/4 cup cooking fat 1/2 cup dried Lima beans

(cooked) 1/2 cup carrots 1/4 cup onion

1/2 clove garlic

1/2 cup cauliflower

1/4 cup celery

2 leaves lettuce

1/2 to 3/4 cup dry white wine

Originated by a restaurant just outside the Porte Maillot, one of the gates of Paris, this dish brings a new flavor to a baked ham. We have substituted dried Lima beans for the French white bean that is infrequently used in America. Cut the carrots, onion, garlic, celery, cauliflower and lettuce in long narrow shreds. Simmer them in the cooking fat but do not brown.

When cooked add the previously cooked Lima beans and the white wine. Cook together one minute and serve around a hot baked ham or as a sauce for left-over ham that has been reheated over steam.

Veal With Olives

1 1/2 lbs. veal cutlets 1/3 cup Marsala wine Salt and pepper to taste

1/4 cup butter or cooking fat 10 green olives

The secret of the success of this delicious Italian meat is to have the veal pounded paper thin. Ask for veal scaloppini at markets in the East. Otherwise ask for veal cutlets and ask the butcher to pound the meat paper thin after cutting it 1/4 inch thick. Wipe the veal, sprinkle with salt and pepper. Simmer very quickly in the melted butter, browning lightly on both sides, add the wine and the olives cut in narrow strips. Heat one minute and serve. The veal should cook in five minutes.

Burgundian Beef

3 lbs. beef, rump or round

1/4 lb. salt pork

3 cups minced onion

2 small shallots, minced

6 peppercorns

2 bay leaves

1 tablespoon tarragon vinegar or fresh minced tarragon 1/8 teaspoon thyme

2 tablespoons butter

3 tablespoons flour 1/2 carrot, in circles

1 clove garlic

2 tablespoons minced parsley 2 tablespoons minced chervil 1 1/2 to 2 cups red wine Salt to taste

Dice the salt pork- and saute in the butter. Cut the beef in two-inch cubes or leave in one piece as preferred. Sear thoroughly in the hot fat. Lift out. Add the onion, garlic, shallots and carrot. Simmer them in the fat till light yellow. Add all the other ingredients and the beef. Cook on a very slow fire three hours. Remove excess fat and serve. It may be re-heated with advantage.

Lamb Chops With Madeira

6 lamb chops

3 onions

2 tablespoons butter

1 teaspoon tomato paste

1/2 clove garlic

2 carrots

4 mushrooms

2 tablespoons Madeira

1/8 teaspoon pepper

1/2 teaspoon salt

Cut the vegetables in fine inch-length strips. Simmer them in the butter till tender. Cover during this cooking so that the zest will be preserved. Season. Add the tomato paste and Madeira. Serve on top of broiled lamb chops. Thick lamb chops boned and circled with bacon add elegance to this Madeira flavored dish.

Eggs With Sherry And Orange

( Oeufs au Xeres et a l'Orange)

6 eggs

1 tablespoon sherry

3 tablespoons tomato sauce

1/2 teaspoon salt



Grated orange rind

Beat eggs until no longer stringy. Blend in sherry and tomato sauce. Add seasonings. Melt butter in a frying pan and pour in the mixture. Cook slowly, stirring until it begins to set. Then sprinkle with the grated orange rind and serve immediately.