Cepes In Shells

Select some small sound cepes, mince the heads, place them in a fryingpan with a small lump of butter and fry them gently, tossing them about, season to taste, throw in a small bunch of sweet herbs, and when the moisture has evaporated put in a few tablespoonfuls of bechamel sauce that has been reduced until it is of a creamy mixture. Fill some silver shells with the above, level the surface with a knife-blade and sprinkle on some grated breadcrumbs; baste each with a tablespoonful of warm butter and brown them under a salamander or in an oven. When the surface is glazed over arrange the shells on a folded napkin or an ornamental dish-paper, and serve. A few sprigs of fried parsley improves the appearance of the dish.

Boiled Chestnuts Served As A Vegetable

Peel off the outside skin of the chestnuts and steep them in boiling water until the skin can be quickly and easily removed, throwing them as they are peeled into a bowl of cold water. Put two ounces of butter into a saucepan with two tablespoonfuls of flour and stir the whole over the fire until well mixed. Then pour in one-half pint or more of clear broth (according to the quantity of chestnuts), and continue to stir over the fire until boiling. Season the sauce with salt, throw in the chestnuts and keep them simmering at the side of the fire until soft. When served in this way they make a good vegetable for roasted meats or poultry, particularly turkey.