1906 A Bachelor's Cupboard

A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees

maintained between Ingredients, he says, just as be- tween the characters of a play. His Salmi of Goose Is his favorite entree, and this is how he has It prepared

Cut the remains of a roast goose In small oblong pieces, removing the skin and gris-

SALMI

OF

GOOSE

^jg^ Take the bones and scraps and boil them down until the water is reduced to a cup of strong stock. Add to this a carrot, a young turnip, a tomato, an apple, and a stalk of celery, all cut in dice and previously parboiled together for ten minutes. Simmer in the gravy until they will go through a vege- table press, then put the meat In the stock and cook un- til tender. Thicken the stock with browned flour, put the goose on some slices of toast, and pour the gravy over and surround with the vegetable puree. This is guaranteed to please. but, as he says. Its transformation makes it nothing short of divine, especially when accompanied by fried green peppers. The actor-manager w^ho prepares them does them in a chafer with no fuss at all. " For finnan haddle," he says, " have the fish thoroughly washed, and after standing in cold water about an hour put in boiling v/ater for five minutes, then wipe dry. Rub butter and lemon juice well Into the fiber of the fish, then broil over a clear fire for fifteen minutes; or if the clear fire is not handy, put in the blazer in some FINNAN HADDIE Henry Miller selected for his gastronomic contribution the plebeian finnan haddle;

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