LA BONNE CUISINE.

Auckland Star, Volume LXIV, Issue 88, 15 April 1933, Page 3 (Supplement)

LA BONNE CUISINE.

LUNCH AND DINNER.

WHAT CAN WE HAVE.

(BY A FRENCH CHEF.)

Lunch—Morue a la Belgique. Place a thick layer of sliced, onion« on the bottom of a stewpan (or casserole if preferred), on this put a pound of cod, covered with a thick layer of sliced potatoes. Season well and simmer gently in a pint of milk. Cooking the fish in this way makes rather a tasteless fish into quite a delicious one. Salt fish would answer equally well. Rognons sur canape au Lard. Ingredients: Six small rashes of bacon, three sheep's kidneys, salt and pepper, * teaspoonful of lemon juice, loz butter, a teaspoonful of flour, one egg. Method: Skin the kidneys and chop them finely, e Put them in a small stew pan with a sprinkling of salt and pepper, and only just enough water to cover them. Simmer until quite tender, but do not let them boil. Knead the flour and butter to a paste, stir into the kidney and simmer five minutes. Take the pan off the fire, stir in the lemon juice, add the egg. (beaten) and stir over gentle heat for five minutes without boiling. Pile this on squares and serve with bacon rolls. Cheese Tartlets. Ingredients: Six pate pastry cases, 2oa Gruyere cheese, two tablespoonfuls of white sauce, two tablespoonfuls of cream, add salt, cayenne, 12 tiny bottled mushrooms, ioz butter. Method: Thread the cheese finely. Put it in a small saucepan with the sauce, cream, a seasoning of salt and cayenne. Stir over the fire until melted. Fry the mushrooms in the butter for a few minutes. Chop six of them and add then to the mixture. Heat the pate cases and fill them with this. Garnish with the remainder of the mushrooms and just lightly brown them under a griller. Grapefruit Salad. Remove carefully in sections with the fruit knife the pulp from two or three grapefruits. Wash, trim, and drain on a cloth a lettuce. Arrange the. leaves of the lettuce neatly on. a dish and place on the leaves the sections of grapefruit. Have ready a salad dressing with three parts of salad oil, one part of lemon juice, and salt and pepper. Mix carefully, pour over the salad, and serve. "Filet de Sole a la Normande." Ingredients: Folded filets of 6ole, stuffed with a mousseline of smelts, seasoned with salt and pepper, and cooked in fish stock. Dress them, crown shape, on a special fish platter. Cover with caper sauce. Bake under salamander. Garnish the interior of the crown with oysters, with crayfish, and with truffled slices between the sole and oysters. Boiled Chicken and Bechamel Sauce. Ingredients: One chicken, 1 pint of creamy bechamel sauce, parsley. Boil the chicken with the legs inside. Put it into a saucepan with sufiicient boiling water to cover and a teaspoonful of salt. Watch the water reboil, then draw to one side and simmer gently for 20 minutes. Lift the bird out, drain well, then remove the strings. Arrange on a hot dish and pour bechamel sauce over it. Garnish with a few sprigs of fresh parsley, and serve.