781. French Peas Au Beurre

Open a pint can French peas, suppress all the water, plunge in a pint boiling water with a teaspoon salt and boil for three minutes; thoroughly drain, place in a sautoire with half ounce butter, two salt-spoons salt, half teaspoon sugar and two saltspoons white pepper; gently toss while cooking for two minutes. Dress on a vegetable dish and serve.

782. Crab Meat Au Gratin

Heat half ounce butter in a small saucepan with two level tablespoons flour for one minute, lightly stirring meanwhile; pour in one and a half gills hot milk and half gill cream; briskly mix with a whisk and let come to a boil.

Place three-quarters of pound fresh crab meat in a small saucepan with half gill good sherry. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon ground nutmeg; gently mix with a spoon and let slowly cook for five minutes. Strain the above cream sauce through a Chinese strainer into the crab-meat pan, adding six sliced canned mushrooms; lightly mix and allow to slowly boil for five minutes. Pour the preparation into a deep baking dish, sprinkle a tablespoon grated Parmesan cheese over and set in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.

783. Cucumbers, Espagnole

Neatly peel and cut into even quarters, lengthwise, three medium-sized cucumbers; carefully suppress all the seeds, then cut into half-inch pieces. Plunge into a pint boiling water with half teaspoon salt and boil for eight minutes. Drain on a sieve. Heat in a small frying pan a teaspoon oil, adding half finely minced green pepper and half finely minced white onion; gently toss while cooking for two minutes; add half bean finely chopped garlic and two peeled, crushed red tomatoes; mix well and let cook for five minutes, pour in half gill tomato sauce (No. 16); add the cucumbers. Season with half teaspoon salt, a saltspoon cayenne pepper and half teaspoon sugar; lightly mix the whole together and slowly cook for ten minutes, occasionally mixing meanwhile. Remove, pour into a deep dish, sprinkle half teaspoon freshly chopped parsley over and serve.

784. Eclairs Aux Fraises

Place twenty-four well-picked and washed fresh strawberries in a bowl with one tablespoon fine sugar and one tablespoon Swiss kirsch-wasser; mix well and keep in a cool place until required.

Prepare six eclairs Chantilly as per No. 361. Arrange four strawberries in each cake with the whipped cream. Dredge a little fine sugar over and serve.