Nouilles A La Milanaise - Noodles, Milan Fashion

Make 1/2 pound of noodles. When cooked and drained, heat 2 ounces of butter in a saucepan, add the noodles, 1 gill of well reduced tomato sauce, I gill of rich veal gravy, and a garnishing of equal parts of finely shredded mushrooms, truffles and smoked beef tongue; add 3 ounces of grated Parmesan cheese and 2 ounces of butter. Season to taste, and serve.

Puree d'Oseille pour Garniture - Puree of Sorrel for Garnishing.

Pick I peck of sorrel and wash it in an abundance of water several times. Heat 3 ounces of butter in a saucepan, throw in the sorrel, stirring continuously until all moisture has evaporated ; then rub through a fine sieve.

Reduce I pint of Bechamel sauce with 1 gill of cream, add the sorrel puree, season with salt, nutmeg and a pinch of sugar, thicken with 3 egg yolks diluted with 1/2 gill of cream, and finish with a piece of butter.

Note. - To diminish the acidity of this vegetable a certain amount of spinach may be added.

Olgnons A La Creme A L'americaine - Onions In Cream, American Style

Pick out some nice white onions, peel and boil them in lightly salted water. When done, drain and put to simmer in cream for about 10 minutes. Season with salt and pepper, and thicken the cream lightly with kneaded butter.

Oignons Farcis - Stuffed Onions

Choose some white medium-sized onions, peel them, being careful not to cut off the root too close, otherwise the onion would fall apart while cooking.

Scoop out the onions and parboil them for 10 minutes in salted water, drain and fill them with the stuffing as explained for Stuffed Cucumbers.

Line a sautoire with sliced carrots, onions and fat ham; add a faggot of herbs, and place the onions therein; cover each onion with a thin slice of fat pork, moisten with good stock, and cook for I hour in a moderate oven.

Piments Verts Farcis A La Chinoise - Stuffed Green Peppers. Chinese Fashion

Dip some green peppers in hot fat for I minute or so, besprinkle with salt, and remove the skin with the aid of a cloth. Cut the lower part of the pepper near the stem, and remove all the seeds; wash in hot water, and lay on a towel.

Put 3 ounces of butter in a pan. When hot, add 2 chopped onions. When half done, add 8 ounces of rice, 4 ounces of lean chopped ham, and the chopped trimmings of the green peppers; stir for 2 minutes, and then moisten with double its height of veal or chicken broth; let cook slowly for 18 to 20 minutes; season with salt, a pinch of powdered ginger and a very little saffron.

Fill the peppers with this mixture, turn them upside down on a buttered pan and bake in the oven until thoroughly hot.

Serve with brown sauce.

Piments Verts Farcis A La D'uxelle - Stuffed Green Pepper, D'uxelle Style

Proceed as for Stuffed Green Peppers, Chinese Fashion, using d'Uxelle stuffing instead of the rice.