The table

642. Stewed Beef a la Turque. — Cook the beef as directed in No. 541, substituting a good teaspoonful of curry, and serve with six timbales filled with cooked rice (No. 501). Unmold them, and use them instead of the potatoes. 543. Stewed Beef a la Marseillaise.— Proceed the same as for No. 541, omitting the potatoes, but adding two tomatoes cut in pieces, six chopped mushrooms, and two crushed cloves of garlic, all cooked six minutes with the beef. Serve with a teaspoonful of chopped parsley strewn over. 544. Tripe a la Bordelaise. — Take a pound and a half of lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, one sprig of thyme, six whole peppers, the juice of one sound lemon, and one crushed clove of garlic. Drain, roll them in flour, then in beaten egg, and finally in fresh bread-crumbs. Fry in one ounce of clarified butter in a pan for five minutes on each side, and serve with a gill of maitre d'hotel butter (No. 145), adding to it a teaspoonful of meat-glaze (No. 141). 545. Tripe a la Creole. — Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one cut-up tomato and half a pint of Espagnole sauce (No. 151). Season with one pinch of salt and half a pinch of pepper, adding a bouquet (No. 254), also a crushed clove of garlic. Cook for ten minutes and serve with one teaspoonful of chopped parsley. 546. Tripe a la Pleoutte.— Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a pint of good Allemande sauce (No. 210). Let cook five minutes longer, then squeeze in the juice of half a lemon, besprinkle with a pinch of chopped parsley, and serve. 547. Tripe a la Mode de Caen. — Take one raw, double tripe, one oxfoot, three calf's feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole peppers, and six cloves; put this in the middle of the pot, throw over a bottleful of cider or white wine, and a little brandy (say one pony); lay on the top the stalks of some green leeks, parsley-roots, and cabbage leaves; cover, and fasten it down with paste, so that the steam cannot escape, and leave it for about ten hours in a very slow oven. Take it from the oven and serve when required.