Croquettes De Riz Pour Garniture - Rice Croquettes For Garnishing

Heat 3 ounces of butter in a saucepan, put in 4 ounces of rice, stir for a few minutes, moisten with I quart of fat chicken broth, cover the pan and cook in the oven for 30 minutes. Season to taste with salt, pepper and a pinch of nutmeg, add I gill of veloute or cream sauce, and bind with 4 egg yolks.

When cold form some little cork shaped or round croquettes, dip in beaten eggs and fresh grated bread crumbs, and fry in hot lard or clarified butter.

Note. - Grated Parmesan cheese may be added to the rice if desired.

Salsifis A La Creme A La Poulette - Ovster Plant With Cream Or Poulette Sauce

Scrape the oyster plant well and put it into acidulated water until all is scraped, then tie them into bundles of 8 or more.

Dilute 2 ounces of flour with 2 quarts of water; add the juice of a lemon, sufficient salt and 4 ounces of chopped beef suet; cook for 30 minutes, then add the oyster plant and let simmer slowly until done; then drain, put on a dish, pour over cream or poulette sauce.

Salsifis Frits - Fried Oyster Plant

Cook the oyster plant as explained above; dip it in frying batter and fry in hot lard; serve on a napkin.

Spaghetti A La Boieldieu - Spaghetti, Boieldieu Style

Boil I pound of spaghetti in salted water; when cooked, drain and put back in the saucepan and add 4 ounces of butter and the same quantity of grated Parmesan cheese (in small parts at a time).

When serving, make a hollow in the center and fill with the following garnishing:

Reduce I pint of tomato sauce to good consistency, add 2 tablespoonfuls of beef extract and 12 heads of mushrooms cut in slices. Remove the skin of a veal kidney, slice very fine, saute in butter over a brisk fire, drain and add to the sauce with 2 ounces of butter. Season well with salt and paprika.

Spaghetti A La Royale - Spaghetti, Royal Fashion

Cook the spaghetti and finish them with butter and grated Parmesan cheese.

Garnish the center with fresh mushrooms and truffles sliced, sauted in butter and stewed in Madeira sauce.

Tomates Farcies A La Madras - Stuffed Tomatoes, Madras Fashion

Choose some ripe but firm tomatoes, make a circular incision on the side of the stem the size of a 25-cent piece. Scoop out the interior of the tomato and fill with the following stuffing:

Chop fine and fry lightly in butter 1 onion, add 3 ounces of chopped cooked ham and I quart of boiled rice, season with salt and a heaping teaspoonful of curry powder; when the tomatoes are filled strew bread crumbs over the stuffing; place a small lump of butter on each and bake in a moderate oven for 15 to 20 minutes.

Tomates Farcies A La D'uxelle - Stuffed Tomatoes, D'uxelle Style

Prepare the tomatoes as for "Madras fashion," fill with D'uxelle stuffing.

Tomates A La Provencale - Tomatoes, Provencal Fashion

Cut some ripe tomatoes horizontally in halves and squeeze lightly to free from seeds; season with salt and pepper; peel and crush 3 cloves of garlic; chop fine with a small handful of parsley and mix with 2 handfuls of bread crumbs; strew this mixture over the tomatoes; place them on an oiled pan; put 5 or 6 drops of olive oil on each half tomato and bake in a brisk oven from 10 to 12 minutes.