OMELETTE OF PEAS

Beat up three eggs, to which add one tablespoonful of grated cheese,
pepper, and salt, and mix thoroughly. Butter an omelette pan, and pour in
the mixture, keep moving it gently with a fork while you sprinkle in with
the other hand some cooked green peas. The omelette will be cooked by the
time you have sprinkled in two handfuls. Slip it off on to a very hot
dish, fold over, and serve at once.

[_Jean O._]



BRUSSELS ARTICHOKES

Wash well some globe artichokes, and boil them in salted water. Meanwhile
make a good mushroom filling, highly seasoned, of cooked mushroom, dipped
into butter, pepper, salt, a few breadcrumbs, and shreds of ham. Remove
the center leaves from the vegetable and as much of the choke as you can.
Fill up with the mushroom force and stew gently in brown sauce flavored
with a bunch of herbs.

[_F. R._]



BELGIAN SALAD