[_Pour la Patrie._]



KIDNEYS AND LETTUCE

Put on some water to boil. Take your lettuce, and choose the round kind,
and wash it well. Take out neatly with your fingers the center leaves,
and fill up instead with a sheep's kidney which you have lightly dusted
with flour, pepper, and salt. Tie the lettuce round very firmly and set
it in a pan of boiling water that covers up only three quarters of the
vegetable. Boil for eighteen minutes. Take out the lettuce, untie it,
drain it, and serve at once. Kidneys are good when they are placed inside
large Spanish onions and gently stewed, in which case a dab of made
mustard is given them.



TOMATO RICE

Put on your rice to boil. Make a tomato sauce by stewing them gently, and
then rubbing them through a sieve; this makes a puree, which you must put
back to heat with pepper and salt and a small quantity of made mustard.
Then grate some parmesan, or failing that, some Gruyere cheese. Take off
the rice, drain it, keeping it hot, put it on a dish and pour over it
your puree. Then sprinkle the grated cheese thickly on top of all.

[_Pour la Patrie._]