The European cookbook for American homes (from Italy, Spain, Portugal and France)

Cut spades and clubs out of cooked truffles, hearts and diamonds out of cooked beets. Make dominoes of flat oblongs of forcemeat numbered with dots of truffles, and different-colored roulette chips out of pipe macaroni stuffed with cooked peppers, tomatoes, carrots, any vegetables in contrasting colors cut in poker-chip rings. With these, garnish clear consomme. Gascony GASCONY GARBURE {La Garbure Gasconne) i small cabbage quartered Herb bouquet *4 cup goose fat i thick slice salt pork i bunch green onions 3 thin slices bread 2 turnips, diced 2 tablespoons grated cheese 2 potatoes, diced (optional) il/2 quarts boiling water Smoked sausages or uncooked Salt and pepper ham slice or confite d'oie Blanch cabbage. Heat goose fat and fry green onions slowly. Add turnips, potatoes and a little of the cabbage chopped; fry until vegetables color slightly. Cover with boiling water, add seasonings, cabbage and salt pork and simmer until pork is done. Dry the bread until crisp and place in the bottom of a casserole. Place a layer of cabbage on top, then strips of salt pork and drained vegetables until all are used. Discard herb bouquet. Pour broth over top, sprinkle with cheese and brown lightly in oven. If smoked sausages or ham are used they should be added with the salt pork. Confite d'oie should be added only when garbure is being arranged in casserole. This is one of those inimitable Latin dishes which, although classed with soups, must be eaten with knife, fork, and spoon. If haricot beans, carrots, leeks, garlic, and some green pepper are included, with confite d'oie, it becomes garbure Daquoise as served in the Dax region just north of Bayonne. (Poisson) Normandy SOLE NORMANDE 8 shrimp Salt and pepper Boiled cray fish l/A pound of butter 1 8 mussels l/2 cup cider iY2 pounds fillet of sole or 6 mushrooms flounder 8 oysters i onion, sliced i egg yolks, beaten i herb bouquet Fried smelts Juice of i lemon Rounds of toast Thoroughly wash shrimp and cray fish. Soak and scrub mussels. Combine bones and head of fish with onion, bouquet and lemon juice, cover with water and cook. Strain, discard head and bones and save liquor. Bring to a boil with seasonings, shrimp and cray fish and cook 20 minutes. Drain and save liquor. Shell shrimp and remove black vein. Put mussels in a pan with J^ cup of this liquor and steam until they open. Shell and strain liquor. Season fillets and fold; lay in a buttered sauce pan, dot with butter, add cider, 6 shrimp and the mushrooms and mussels. Cook 6 minutes, baste, add oysters and cook until they crinkle. To make sauce mix oyster, shrimp and cray fish, and mussel and reduce. Add broth from fish pan. There should be 2 cups in all. Add remaining shrimp, chopped, season to taste, bring to a boil, remove from fire and add egg yolks. Stir over hot water until sauce thickens. Place fish on a hot platter, decorate with mushrooms and remaining ingredi- ents. Serve very hot. The mussels may be omitted in which case double the number of oysters.