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Parsley, thyme and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote corner of sunny France. An omelet "jardiniere" is two tablespoonfuls of mixed parsley, onion, chives, shallots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking.
Put in an earthenware pot three shallots, finely minced; take a bit of garlic, cut it close and rub it round the side of the pot; put in as well a lump of butter, pepper and salt, and some rather fat gravy. Divide the loin and put six chops in to simmer for three quarters of an hour on a moderate fire, covering the pot with the lid.
Powdered venison, Sausages. Puddings. with turnips. Neats' tongues. Cervelats. Pickled olives. Hung beef. Bologna sausages. All this associated with sempiternal liquor. Then they housed within his muzzle: Legs of mutton, with Ribs of pork, with Caponets. shallots. onion sauce. Caviare and toast. Olias. Roast capons, basted Fawns, deer.
Lay in a well-buttered baking-pan. Let stand half an hour; then bake until a light brown. Brush the top with white of egg beaten with pulverized sugar. Japanese Fish. Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast. Turkish Soup. Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet.
Melt a bit of butter the size of an egg and add flour, letting it brown, fry in it plenty of chopped onions and shallots, adding tarragon vinegar, cayenne and pepper-corns; spice it highly with nutmeg, three cloves, a sprig of thyme and a couple of bay-leaves. Chop up the hare liver, put it in the sauce and pass all through the sieve.
Two pounds of tomatoes, half a grain of red pepper, and two small shallots. Place them in a stewpan and boil till quite soft. Melt half an ounce of gelatine in as little white stock as possible; add this to the tomatoes, and strain; if not perfectly clear, clarify with white of egg in the usual way. Mould, and serve with chopped aspic round it.
Cut a Lemon in half with its Rind, and lay a-part on each side the Beef; then put in a bunch of sweet Herbs, some whole Cloves, half a Nutmeg sliced, some Pepper, an Onion, or three or four Shallots, half a Pound of Butter, a Pint of Claret, and a Quart of Water; shut your Pan close, and let it stew gently five or six Hours till it is very tender.
Earlier in the year there was hay-making in the valley itself. All the warm night was sometimes fragrant with the scent of the cut grass; and about this season, too, the pungent odour of shallots lying out in the gardens to ripen off would come in soft whiffs across the hedges.
Chop up a handful of shallots and a quarter as much of parsley that is well washed. Throw them into the milk; let it boil, and when the shallots are tender the sauce is ready. If you have no milk, use water; but in that case let it be strongly flavored with vinegar. This sauce is indispensable to any one who wishes to use up slices of cold mutton.
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