Tomato Sauce

Madame Chevallier.

Take twelve tomatoes, an onion, a green pepper, parsley and garlic, let it cook for half an hour without water, then strain; afterwards add a piece of butter, with a small spoonful of flour; let it cook again for half an hour.

Turkey Stuffing

Madame Chevallier.

Chop an onion with some parsley, put in a pan with bread soaked in milk, one raw egg, and a large piece of butter; pepper and salt, fry for ten minutes, and then put it in the turkey, and sew the turkey up. If you wish olives in it, do not put in any onion.

Coffee

Madame Chevallier.

Use a French coffee pot; take half Java and half Costa Rica; filling the measure with coffee, throw over it boiling water until the coffee pot is full.

Chicken Fricassee

Madame Chevallier.

Take the chicken, cut in pieces, and fry; then take an onion, chop, and fry until well browned; mix flour with it; add water, salt and pepper; put the chicken in with this, and let it cook for an hour with a slow fire.

How To Cook Eggs

Madame Meyer.

Either poach or boil them not quite hard; make a tomato sauce by cooking tomatoes in a good deal of butter; season with pepper and salt and add the yolks of two eggs, stirring the tomatoes slowly into the eggs; when this sauce is done pour it over the eggs.

Filled Eggs

Madame Meyer.

Boil the eggs quite hard, then cut them across the centre, taking out the yolks; moisten some bread-crumbs with milk, squeeze them quite dry, mix them with the yolks well; to this add finely chopped parsley, and salt.

When this filling is well worked together, fill the whites with it; butter a flat pan, put the eggs in with the flat side down, and put whatever of the filling may be left over around them; make a rich white sauce, and pour it over them, sprinkle a few bread-crumbs over it, and set in the oven ten minutes. Dish it in the pan.

Saute-Chicken Or Kidney

Madame Meyer.

Slice and brown the chicken in fat; when nicely browned add a glass of soup, one onion, a carrot, some thyme and parsley, a small piece of garlic and one small green onion; let it cook for a little while; then add mushrooms and cook an hour or so longer; if you like, add a little chopped parsley.

Marangot - Chicken, Leg Of Lamb, Or Rabbit

Madame Meyer.

(Mushrooms with the chicken or leg of lamb, but not with rabbit.) Carve the same as you do for the Saute, and brown in sweet oil; then add pepper, salt and mushrooms; before adding the mushrooms to the marangot, brown them. When it is done, add a little tomato sauce, and decorate with toasted bread or fried eggs. In both of the above recipes you cut the meat or fowl the same as for any stew.

Estragon-Chicken

Madame Meyer.

Scald the estragon (estragon is an herb). Take the liver of the chicken, chop it very fine, adding pepper and salt and a piece of butter. To this add the estragon and work them well together; then fill the chicken with it, and put it in the oven, with butter and a little lard, until it is nicely browned; after it is nicely browned you wrap it in white cooking paper; baste it very often until it is done. For the sauce, chop some estragon fine, add a little butter and flour; after they are well mixed, the yolk of one egg, a little soup, pepper and salt to taste, and just a little vinegar.

How To Stew Pigeons

Madame Meyer.

To a dozen pigeons take a bottle of olives, cut them as well as you can from the stones, and chop very fine with the livers of the pigeons; add bread crumbs, and season with thyme, ginger, pepper and salt; stuff the pigeons with this mixture and sew them up; rub some seasoning into them and wrap in grape leaves, so as to completely cover each one; then set aside. Brown some flour in a large lump of butter in a stew pan, and add some soup; put the pigeons in and stew till done; take off the grape leaves and dish.