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Make a mince of any cold white meat, such as veal, pork or chicken, and add to it some minced ham; sprinkle it with a thick white sauce. In the meantime the chicories should be cooking; tie each one round with a thread to keep them firm and boil them for ten minutes. When cooked, drain them well, open them lengthwise very carefully, and slip in a spoonful of the mince.
Flowers are becoming rare a few daisies in the fields, some blue or yellow chicories and colchicums, some wild geraniums growing among fragments of old walls, and the brown berries of the privet this is all we were able to find. In the fields they are digging potatoes, beating down the nuts, and beginning the apple harvest.
Cook the chicories gently in butter till they are done. Then take each one, and roll it in a slice of ham, and put them in a fireproof dish. Then make a very good white sauce of flour and butter and milk, adding cheese to flavor it strongly, and the yolk of an egg. Pour this sauce over the chicory, and place the dish in the oven. Let it turn brownish, and then serve it directly.
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