(tarragon vinegar, if you have it); add pepper and a small quantity of
made mustard. In making this sauce be sure to stir it always the same
way. It will take about half-an-hour to make it properly.

[_Paquerette_.]



FLEMISH ENDIVE

Choose twelve endives that are short and neat; cut off the outside leaves
and pare the bottom; wash them in plenty of water, and cook them in
simmering water for three minutes. Then take them from the water and
place them in a well-buttered frying-pan, dust them with salt and also
with a pinch of sugar. Add the juice of half a lemon, and rather less
than a pint of water. Place the pan on the fire for two or three minutes
to start the cooking, then cover it closely, and finish the cooking by
placing it in the oven for fifty minutes. Take out the endives and put
them in the vegetable-dish and pour over them the liquor in which they
have been cooked. This liquor is improved by being reduced, and when off
the fire, by having a small piece of butter added to it.

The above recipe can be used for chicory as well as for endive.

[_J. Kirckaert_.]



CAULIFLOWER AND SHRIMPS