FLEMISH SAUCE

This popular sauce is composed of melted butter thickened with yolk of
egg and flavored with mustard; it is used greatly for fish.



BEEF SQUARES

If you have a small piece of very good beef, such as rump steak or fillet
of beef, it is more economical to cut it into squares, and grill it
lightly at a clear fire. Have ready some squares of toast, buttered and
hot, lay these on a hot dish with a bit of steak on the top, and on the
top of that a slice of tomato much peppered and salted and a small pile
of horse-radish. This makes a pretty dish and can be varied by using
capers or chopped gherkins instead of horse-radish. It is a great saving
to cut meat, bread, etc., in squares instead of rounds.

[_Une amie au convent._]



IMITATION CUTLETS

A dish that I have done for those who like curry flavoring is the
following. Take any cold cooked vegetables, and cutting them in small
pieces, roll them in a thick white sauce which you have strongly flavored