1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees ket and plunge in deep lard, iry'mg until golden brown. Arrange on a deep platter and pour over them the fol- lowing sauce: Put in the blazer a tablespoonful of butter and braid into it a tablespoonful of flour, which should gently brown. Add one-half cup- ful of Italian white wine and a half-can of bouillon, salt, and cayenne. After boiling about fifteen minutes add a teaspoonful each of chopped chives, parsley, a few stoned olives, and as many mushrooms as you think it will stand. Bring to a boil and serve piping hot with Chianti, or, better still, Brachetto SpumantI or Lachrima Christi.

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