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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
B
o
u
c
h
e e
s
a
minced
onion
in
it,
then
stir
in
a
tablespoonful
of
flour
and
add
half
a
can
of
bouillon,
stirring
carefully
and
not
forgetting
to
add
a
bay
leaf.
Next
goes
In
a
spoonful
of
kitchen
bouquet
to
give
it
that
brown
rich-
ness,
some
salt
and
cayenne,
and
a
bit
of
chile
pepper.
Throw
in
the
kidneys
and
mushrooms,
and
when
they
have
heated
thoroughly,
and
the
edges
of
the
kidneys
are
deliciously
curled
—
eat
them.
A
COM-
is
a
good
accompaniment
If
the
palate
MODORE
craves
cheese
with
the
ale.
Mash
up
a
GbRRY
generous
slice
of
soft,
ripe
cheese
with
vin-
"CRAB"
.
egar,
mustard,
salt,
and
pepper
until
smooth
paste
and
spread
on
toasted
crackers
of
the
saltine
variety.
It
has
the
genuine
crab
flavor,
and
is
an
ornament
to
the
Commodore,
in
truth.
EGGS
This
is
the
chef
d'ceuvre
of
a
Marchese
A
LA
who
does
not
disdain
to
roll
back
his
im-
MESSINA
maculate
cuffs
and
go
into
the
kitchen
for
who
else
could
he
entrust
with
his
famous
bonnes
boucheesf
The
recipe
has
been
handed
down
in
the
house
of
this
Sicilian
nobleman
for
no
one
dares say
how
many
generations.
Boil
six
eggs
until
hard,
then
remove
the
shells.
Roll
them
in
flour,
then
in
a
beaten
egg
to
which
has
been
added
one-half
teaspoonful
of
oil
and
the
same
of
vinegar,
a
few
drops
of
onion
juice,
a
dash
of
grated
nutmeg,
salt
and
pepper,
and
chopped
parsley.
When
quite
well
covered,
roll
again
In
ver-
micelli
broken
into
fine
bits,
and
put
in
the
frying
bas-
III