Chapter XII: Menu

Potage Riz, Creçy
Canapés de Saumon Fumé
Paupiettes de Porc, Sauce Piquante
Asperges en Petits Pois
Tarte à la Turque

=Potage Riz, Creçy.=--Cut several firm, red carrots lengthwise, using only the red part. Place in a casserole with a good bouillon and allow to simmer over a slow fire. Pass through a sieve when the carrots are soft, and put back in the bouillon. Add a cupful of cooked rice, bring to a boil and serve.

=Canapés de Saumon Fumé.=--Cut a smoked salmon into slices and spread them with butter, adding pepper and salt and a pinch of nutmeg. Heat over a crisp fire, place on a hot dish, cover with croutons and serve.

=Paupiettes de Porc, Sauce Piquante.=--Take small slices of cold roast pork and spread them with sausage meat. Roll them and fasten with skewers, then cover with a thin coating of lard or with oiled paper and cook them over a low fire in a casserole. When thoroughly done, take off the papers, cover with breadcrumbs and brown. Serve with a piquant sauce.

=Asperges en Petits Pois.=--Cut up the green part of two bunches of asparagus, roll in butter and add a little salt. Heat a cupful of flour, being careful not to allow it to color, and dredge the asparagus with it. Put into a saucepan with sufficient milk and water in equal parts to cover, add a bouquet of herbs and allow the whole to simmer till the asparagus is cooked. Season with white pepper and serve.

=Tarte à la Turque.=--Boil a cupful of rice till thick in milk to which has been added a stick of cinnamon, a little lemon juice and sugar. When the rice is cooked allow to cool. Make a border of it on a buttered plate and fill the center with a marmalade made as follows: Cut the peeled stalks of a bunch of rhubarb into dice and allow them to simmer in a small amount of water till they are of the consistency of marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and the rind of a lemon. Take from the fire and immediately add the beaten yolks of two eggs. Arrange, as stated, in the middle of the rice, sprinkle with a little more sugar and set in the oven for fifteen minutes or more before serving.