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A
BACHELOR'S
CUPBOARD
Bachelor
Bonnes
Bouchees
maintained
between
Ingredients,
he
says,
just
as
be-
tween
the characters
of
a
play.
His
Salmi
of
Goose
Is
his
favorite
entree,
and
this
is
how
he
has
It
prepared
SALMI
Cut
the
remains
of
a
roast
goose
In
small
OF
oblong
pieces,
removing
the
skin
and
gris-
GOOSE
^jg^
Take
the
bones
and
scraps
and
boil
them
down
until
the
water
is
reduced
to
a
cup
of
strong
stock.
Add
to
this
a
carrot,
a
young
turnip,
a
tomato,
an
apple,
and
a
stalk
of
celery,
all
cut
in
dice
and
previously
parboiled
together
for
ten
minutes.
Simmer
in
the
gravy
until
they
will
go
through
a
vege-
table
press,
then
put
the
meat
In
the
stock
and
cook
un-
til
tender.
Thicken
the
stock
with
browned
flour,
put
the
goose
on
some
slices
of
toast,
and
pour
the
gravy
over
and
surround
with
the
vegetable
puree.
This
is
guaranteed
to
please.
FINNAN
Henry
Miller
selected
for
his
gastronomic
HADDIE
contribution
the
plebeian
finnan
haddle;
but,
as
he
says.
Its
transformation
makes
it
nothing
short
of
divine,
especially
when
accompanied
by
fried
green
peppers.
The
actor-manager
w^ho
prepares
them
does
them
in
a
chafer
with
no
fuss
at
all.
"
For
finnan
haddle,"
he
says,
"
have
the
fish
thoroughly
washed,
and
after
standing
in
cold
water
about
an
hour
put
in
boiling
v/ater
for
five
minutes,
then
wipe
dry.
Rub
butter
and
lemon
juice
well
Into
the
fiber
of
the
fish,
then
broil
over
a
clear
fire
for
fifteen
minutes;
or
if
the
clear
fire
is
not
handy, put
in
the
blazer
in
some
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