some up in each slice of bacon; lay the pigeons on top, pouring over them
the liquor they were cooked in and half the wine. Put all in the oven for
ten minutes--pour in the rest of the wine and leave for another ten
minutes before serving. If you have stock to add to this it is an
improvement, or put half a teaspoonful of meat extract to half a pint of
water.

[_Une refugiee_.]



REMAINS OF SAUSAGE

If you have a few inches of a big sausage cut it into as thick slices as
you can--fry them and lay them in a circle on a dish with a poached egg
on each. Little dinner breads are good when soaked in milk, stuffed with
sausage meat, and fried. It can be used to stuff cucumber, or eggplants,
but you should then crumble up the meat and bind it with the yolk of a
raw egg.

[_Mme. Georgette._]



SHOULDER OF LAMB A LA BEIGE

Braise your shoulder of lamb; that is, put it in a closely covered
stewpan, in a good brown sauce or gravy with the vegetables, to be served
with it. It is the lid being closed that makes the meat take some flavor
from the vegetables. To do it in the Belgian way, take some good white