Cooking Recipes

Velvet soup.
Velvet soup can be used as a standard soup for many other soups; the béchamel sauce is the base, its various varieties will come from the vegetable, pureed, which is mixed with the béchamel. Add peas or any other finely passed vegetable. Moisten with the desired quantity, either water, or fatty broth, or vegetable broth. Add the butter at the last moment.

Croque-Monsieur.
Cut, in stale bread, rectangles having approximately 4 by 8 centimeters and 3/4 of a centimeter thick spread on each of them a good layer of butter, sprinkle one rectangle out of two with grated Gruyère, place on this cheese a buttered rectangle, press well as for a sandwich, do the same for the rest of your rectangles, dip in a batter as for the doughnuts; throw into the boiling frying pan, brown well and serve hot.

Legs and fillets of venison.

When the mutton seems tough, or smells of wool, one can, if one has the time, give it the taste of venison by marinating it for several days in a marinade of red vinegar, strongly seasoned with salt, pepper, a handful of juniper berries and a good bunch of parsley. After the time has elapsed, one takes it out of the marinade, drains it, lardes it and, after roasting it, one serves it with a good pepper sauce.
The fillets of mutton are prepared in the same way, but the pricking is done before putting it in the marinade; the stay in it is only two days and it is cooked in a good demi-glace.

Excerpt from La Cuisine facile (Free postage for 6.50 francs, addressed to the Managing Director of Le Petit Journal, 61, rue Lafayette, Paris, 90).