1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees five minutes over a brisk flame, and when just the right thickness is poured in a deep hot dish over some fried toast, and in three minutes — only the dish jf }^g ^jj^ j^g ought to have proper credit, for it is a mouthful that is certainly deserving of more than mild praise. It is a potato baked in its jacket and should be a sizeable one. Then, when it is done, its center is cut out until it is something of a shell, but with some good, plain potato still clinging to the in- Into it there is stuffed a '' farce " of crayfish, the mashed yolks and chopped whites of hard-boiled eggs, with plenty of good cream and seasoning. Then the hole is closed with a piece of the skin, the potato is put back into the oven to heat — then served " en surprise." Imagine the immaculate Count, if you can, preparing this legume. More likely Paillard or Frederick gave it its cachet by honoring him with its naming. Count Boni is indeed an epicure of the younger French school, which includes Marcel Fouquier, the Due de Morny, Santos-Dumont, and, if you please, our own James Hazen Hyde, who has nothing less than a " poached peach a la James Hazen Hyde " named for him at Durand's in Paris. The peach is poached like an egg and then has kirsch poured over it and ignited. This completes its cooking, and the burnt kirsch really makes a most delicious sauce. 104 side. is left. POMMES CASTEL- It is possible that Counte Boni de Castellane invented the potato which bears his name; LANE