With a saucepan over the sea

Beat the whites of 5 eggs very stiff and set aside in a cool place. Beat the yolks well with salt, pepper, butter the size of a walnut, 2 tablespoonfuls of cream, a little nutmeg, }4 spoonful of onion juice, and i spoonful of chopped parsley. Add these lightly to the whites and cook in a hot, Buttered pan. This makes a very tender, delicate omelette. 5 6s With a Saucepan over the Sea CRUMB OMELETTE. (A German recipe.) Beat the whites and yolks of 6 eggs separately, adding to the yolks i cup of cream blended with a tablespoonful of cornstarch and a cup of breadcrumbs. Stir, season with salt, pepper, and parsley and a little chopped onion, pour into a buttered pan and cook until it is brown before folding. Can be served with a puree of spinach or any vegetable made into a cream, or it can be made as an ordinary omelette, the bread being cut into dice and fried before adding, in the centre. Chapter Three — Meats and Entrees ROAST LAMB (as cooked in Brittany). Bone and stuff a fine leg of lamb, with a mixture of bread-crumbs, parsley, sweet maijoram, onion, and yolk of an egg. Cook it for i J^ hours, pricking the skin first and rubbing it with garlic. Baste often with the drippings and one cup of stock added. Make a puree of i pint of boiled Lima beans, mashed with butter, seasoning, and white stock, pressed through a sieve. Put this on the dish, place the meat over it and pour the gravy, reduced and skimmed of fat, over all. BRAISED SADDLE OP LAMB. (Normandy.) Bone a saddle of lamb and fill it with a forcemeat of bread-crumbs, onion, herbs, butter, egg, and ^ pound of chopped veal. Roll it, tie it, and lard the upper side with thin strips of pork. Put it in a pan with i pint of white stock, 2 onions, I carrot, some celery, parsley, and thyme. Cover with a tight lid and let it cook in the oven for i^ hours. Let it cool in the sauce, remove the fat from the latter, and reduce it by re-boiling. Dip the meat in some of the sauce and then in bread- With a Saucepan over the Sea crumbs, and brown it in the oven. Pour the sauce around, after straining it, and arrange a border of stuffed tomatoes or spinach or baked onions or potatoes, whichever is most convenient. LEO OF MUTTON. (Gascony style.) The province of Gascony, in the south of France, is renowned for good cooking, just as Normandy is in the north. Boil 2 cloves of garlic in several waters, to remove the crude taste, chop them with 6 boned anchovies, and rub the mixture into slits cut across the skin of a nice leg of mutton. Dredge the surface closely with bread-crumbs, put into a pan holding 3^ pint of consomme and bake it 2 hours, basting it often with the sauce. Serve with a border of vegetables, or spaghetti, previously cooked and seasoned. The anchovies and garlic give a peculiar flavor much esteemed by those who like bourgeois cookery. ROAST VEAL. (Italian method.) Bone, stuff, and tie a nice loin of veal, put it in a pan with 2 ounces of butter, ^ cup of water, and salt and pepper, then roast it 2 hours, basting often. Drain it, dip it in half a cup of white stock mixed with the yolk of an egg and some parsley. Dust With a Saucepan over the Sea it thickly with bread-crumbs and grated cheese, and bake it or brown it with a salamander. Serve with a border of potato croquettes. BREAST OF VEAL. (A German recipe.) Cut into pieces a fine breast of veal, add salt, pepper, 2 onions, and 2 carrots, sliced, some parsley, thyme, and a bayleaf. Add also sufficient water to cover, and cook, with a lid on the pan, i hour. Take out the veal, remove the bones from each piece, and dip it in butter and bread-crumbs. Broil these cutlets, and when brown, serve with a sauce of the gravy, strained and seasoned with a tablespoonful of vinegar and two tablespoonfuls of pickled and chopped gherkins. ROAST LOIN OF PORK. (Germany.)