Allied Cookery: British, French, Italian, Belgian, Russian

and pepper. Cover over with 1 or 2 slices of bread that have been spread with French mustard. Add 1-1/2 cups of water and cook, closely covered, slowly, 3 or 4 hours. Just before removing from the oven, add 1 small dessert-spoonful of vinegar and I teaspoonful of sugar to the gravy. BLANQUETTE OF VEAL (French) Take 3 lbs. of veal, cut it in squares (about 2 inches). As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water. Put the pieces of veal into a saucepan; cover with water; add a large pinch of salt, let it boil, skim. Add 1 onion stuck with cloves, 1 carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour. Strain the meat and save the stock. With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it with veal stock, stir over the fire. The sauce must be perfectly smooth and not thick. Add the meat without the vegetables, continue to cook it until the meat is tender. The sauce should be reduced by one half. Thicken at the last moment with 3 yolks of eggs, 1 oz. of butter, and the juice of a lemon. Arrange the meat on the dish with the sauce. This dish is sometimes garnished with small round balls of veal made of raw minced veal seasoned with salt, and pepper, boiled about 1/2 an hour with the other veal, and then fried in butter. The balls should be only as big as marbles. BLANQUETTE OF CHICKEN (French) One cold cooked chicken or fowl, 4 fresh mushrooms, the yolks of 2 eggs, 1 pint of chicken broth, salt and pepper to taste. Peel the mushrooms, cut them into pieces, and simmer in the broth until tender. Add the chicken sliced into thin delicate pieces. Cook gently until heated when the beaten yolks of eggs should be stirred in gradually. As soon as the sauce is smooth and creamy, season with salt and pepper and