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SIX ENTREMETS.-French beans, stewed; Mayonnaise of chicken; Peas a la Francaise; Peach jelly with noyau; Love's wells glace with chocolate; Flave of apricots and rice. TWO REMOVES. Braized neck of mutton, en cherveuil; Roast pheasant a la Chipolata. TWO ENTREES. Pork cutlets, tomato sauce; Curried rabbit and rice. SECOND COURSE. Roast black-cock; Oyster omelette.
Boil and chop in medium-sized pieces the chicory, mince up a few chives according to your taste and heat both the vegetables in some cream, adding salt and pepper. Pour on a dish and decorate with chopped hard- boiled eggs. This dish comes from the French border of Belgium; it tastes better than you would think. Take a pound of beef sausages, and preferably use the small chipolata sausages.
Could not other men call me to account for my way of living? Why had I eaten puddings a la chipolata? Why had I iced my wine? Why had I slept, or walked, or thought, or amused myself when I had not paid them?
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