104 / 214
A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
five
minutes
over
a
brisk
flame,
and
when
just
the
right
thickness
is
poured
in
a
deep
hot
dish
over
some
fried
toast,
and
in
three
minutes
—
only
the
dish
is
left.
POMMES
It
is
possible
that
Counte
Boni
de
Castellane
CASTEL-
invented
the
potato
which
bears
his
name;
LANE
jf
}^g
^jj^
j^g
ought
to
have
proper
credit,
for
it is
a
mouthful
that
is
certainly
deserving
of
more
than
mild
praise.
It
is
a
potato
baked
in
its
jacket
and
should
be a
sizeable
one.
Then,
when
it
is
done,
its
center
is
cut
out
until
it is
something
of
a
shell,
but
with
some
good,
plain
potato
still
clinging
to
the
in-
side.
Into
it
there
is
stuffed
a
''
farce
" of
crayfish,
the
mashed
yolks
and
chopped
whites
of
hard-boiled
eggs,
with
plenty
of
good
cream
and
seasoning.
Then
the
hole
is
closed
with
a
piece
of
the
skin,
the
potato
is
put
back
into
the
oven
to
heat
—
then
served
"
en
surprise."
Imagine
the
immaculate
Count,
if
you
can,
preparing
this
legume.
More
likely
Paillard
or
Frederick
gave
it
its
cachet
by
honoring
him
with
its
naming.
Count
Boni
is
indeed
an
epicure
of
the
younger
French
school,
which
includes
Marcel
Fouquier,
the
Due
de
Morny,
Santos-Dumont,
and,
if
you
please,
our
own
James
Hazen
Hyde,
who
has
nothing
less
than
a
"
poached
peach
a
la
James
Hazen
Hyde
"
named
for
him
at
Durand's
in
Paris.
The
peach
is
poached
like
an
egg
and
then
has
kirsch
poured
over
it
and
ignited.
This
completes
its
cooking,
and
the
burnt
kirsch
really
makes
a
most
delicious
sauce.
104