Margaret Brown's French Cookery Book

picked and clean, must be put into boiling water. Let it boil ten minutes. Place in cold water in a pan; after getting cool squeeze perfectly dry. Chop very fine; mix a tablespoonful of flour in it, 1 tablespoonful butter, gravy of any kind, or colored water of burnt sugar. Place in a stewpan with pepper and salt and a little nutmeg. Cover closely for 10 minutes to cook, and then for 5 minutes more with cover off. Be careful not to let it burn. Put the spinach in the centre of dish and set the chops up all around it. Boil 3 eggs; cut them in quarters and put around the dish. No. 62. CHEESE SOUFFLEES. Take 3 tablespoonfuls flour, 1 of butter, a little chicken water or clear boiling water; cream the flour and butter together, pour chicken soup or boiling water over this till about the consistency of paste; take off the fire, let get cold, then put in fine-grated cheese (or English cheese), at the same time put in 5 yolks of eggs beaten up well in the batter, a little cayenne pepper and a little salt; beat the whites into a stiff froth; set them into a cool place, also the batter, but separately. When you send the dinner in beat the whites in with the batter and cook in moulds or paper cups or pudding-dish; let cook as speedily as possible and send directly to the table; must be served hot. No. 63. PLUM-PUDDING SAUCE. Take a glass of sherry, 1/2 glass of brandy or essence of punch, 2 teaspoonfuls of pounded lump sugar, a little grated lemon peel; put all these in a 1/4 pint of thick melted butter, grating nutmeg on top. No. 64. CAPER SAUCE. One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare the capers mince 1/3 of them very fine, divide the rest in halves; put them in a 1/4 pint of melted butter or thickened gravy; stir them the same way as the melted butter or it will oil. A few leaves of parsley minced fine