1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouehees egar, then add two or three cold potatoes sliced, a few- slices of beet, some of celeriac and rampion, salt and pepper — the Hungarian variety — to taste; toss gently with a wooden spoon and fork for twenty minutes; then serve. SAUCE is a savory addition to a salad. To make A LA IT AL- it, chop one or two anchovies quite fine lENNE ^j^j y^^j smoothly in one teaspoonful made mustard and a tablespoonful of oil ; then add by de- grees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar; stir until smooth and creamy and serve in a bowl, to add sep- arately to the salad at table. D'Albignac of Limousin, who was a favorite in London through his skill in mixing salads, made a great fortune there through his matchless art. This

is his SAUCE

Melt half a pound of butter; strain into It the juice of one lemon, and add salt, pep- pgj.^ cayenne, and parsley to suit the taste.

MAITRE D HOTEL

Put into a dish the yolks of two eggs, a

SAUCE

TATARE

teaspoonful of vinegar, and a little salt. Mix this quickly into a cream, then add a teaspoonful of mixed mustard, cayenne, and a pinch of parsley. Two spoonfuls of oil should now be added, drop by drop. SAUCE for chops and cutlets. Cut two onions ROBERT in small pieces, fry light brown in but- ter, dredge a little flour in the pan, and add a tea-

109