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oil, a little sugar, i wineglass of Claret and the juice
from the beetroot. Pour this dressing over the salad
and let stand for 12 hours. Before serving, cover with
a sauce made with 2tablespoons ofoil and 2ofvinegar,
seasoned with salt and pepper. The oil and vinegar
are put in a double saucepan and stirred till the
mixture becomes quite thick. Garnish the salad with
hard-boiled egg and beetroot.
WEINSCHAUMSUPPE or SPARKLING
WINE SOUP
Put 3 whole eggs in a saucepan and beat to a cream
with 3 tablespoons of sugar. Add the juice and finely
chopped peel of a
| lemon, i teaspoon of flour, i pint
of water and i pint of sparkling Moselle. Simmer on
a slow fire, beating continuously, but do not let the
soup boil. When hot, remove the lemon peel and
serve. It should be light and frothy.
HVLD SAGOSUPPE or WHITE SAGO SOUP
Put 2^ ozs. of sago in a saucepan containing 3 pints
of boihng water with the juice of a lemon, 2 ozs. of
raisins and J lb. ofsugar and boil for about 20 minutes
until the sago is transparent. Beat 2 eggs, put them
in the soup tureen and add the sago soup gradually,
mixing thoroughly. Add Sherry according to taste.
EES FILLETS DE SOLE AU CIDRE or
FILLETS OF SOLE WITH CIDER
Put the fillets in a fire-proof dish, season them with
salt and pepper, sprinkle with 2 or 3 chopped shallots
and pour over them i or 2 glasses of Cider according
to the number of fillets. Cook in a moderate oven for
about 15 to 20 minutes, or till the fish is tender.
When done, put the cider in a small saucepan, add 3
or 4 tablespoons of butter, a little flour, stir well, tiU
it begins to thicken slightly and is perfectly smooth,
add I teaspoon of chopped parsley and pour over the
fish.
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