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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouehees
egar,
then
add
two
or
three
cold
potatoes
sliced,
a
few-
slices
of
beet,
some
of
celeriac
and
rampion,
salt
and
pepper
—
the
Hungarian
variety
—
to
taste;
toss
gently
with
a
wooden
spoon
and
fork
for
twenty
minutes;
then
serve.
SAUCE
is
a
savory
addition
to
a
salad.
To
make
A
LA
IT
AL-
it,
chop
one
or
two
anchovies
quite
fine
lENNE
^j^j
y^^j
smoothly
in
one
teaspoonful
made
mustard
and
a
tablespoonful
of
oil
;
then
add
by
de-
grees three
more
tablespoonfuls
of
oil,
one
of
garlic
vinegar,
and
one
of
good
wine
vinegar;
stir
until
smooth
and
creamy
and
serve
in
a
bowl,
to
add
sep-
arately
to
the
salad
at
table.
D'Albignac
of
Limousin,
who
was
a
favorite
in
London
through
his
skill
in
mixing
salads,
made
a
great
fortune
there
through
his
matchless
art.
This
is
his
SAUCE
Melt
half
a
pound
of
butter;
strain
into
MAITRE
It
the
juice
of
one
lemon,
and
add
salt,
pep-
D
HOTEL
pgj.^
cayenne,
and
parsley
to
suit
the
taste.
SAUCE
Put
into
a
dish
the
yolks
of
two
eggs,
a
TATARE
teaspoonful
of
vinegar,
and
a
little
salt.
Mix
this
quickly
into
a
cream,
then
add
a
teaspoonful
of
mixed
mustard,
cayenne,
and
a
pinch
of
parsley.
Two
spoonfuls
of
oil
should
now
be
added,
drop
by
drop.
SAUCE
for
chops
and
cutlets.
Cut
two
onions
ROBERT
in
small
pieces,
fry
light
brown
in
but-
ter,
dredge
a
little
flour
in
the
pan,
and
add
a
tea-
109