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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
ket
and
plunge
in
deep
lard,
iry'mg
until
golden
brown.
Arrange
on
a
deep
platter
and
pour
over
them
the
fol-
lowing
sauce:
Put
in
the
blazer
a
tablespoonful
of
butter
and
braid
into
it
a
tablespoonful
of
flour,
which
should
gently
brown.
Add
one-half
cup-
ful
of
Italian
white
wine
and
a
half-can
of
bouillon,
salt,
and
cayenne.
After
boiling
about
fifteen
minutes
add
a
teaspoonful
each
of
chopped
chives,
parsley,
a
few
stoned
olives,
and
as
many
mushrooms
as
you
think
it
will
stand.
Bring
to
a
boil
and
serve
piping
hot
with
Chianti,
or,
better
still,
Brachetto
SpumantI
or
Lachrima
Christi.
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