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

A sweet souffle is made of pumpkin; and the regional baba is called pogne de Romans. It is soaked in rum in the classical manner, though rum of course is not native to Dauphiny. Chartreuse is, however, and again, thanks to the Church of Rome, this province has its own great wine Hermitage, still made at the old Roman monastery. Languedoc CHICKEN LANGUEDOC {Poulard e a la Languedocienne) i young fat hen J4 garlic clove, minced Salt and pepper 6 stoned olives, chopped !/4 cup butter 6 scallions, chopped 2 pounds Toulouse sausage 2 tomatoes or plain sausage meat V2 cup white wine Wipe fowl well inside and out and season with salt and pepper. Chop the liver, melt 3 tablespoons butter and fry liver 2 minutes, add sausage meat and fry, stirring and turning so it will not cake. Mix in the garlic, olives, and scallions. Peel tomatoes, take out seeds, and add. Stuff the hen and sew up apertures. Brown in remaining butter, in a pot-roasting kettle. Add warmed wine and proceed as with pot roast. Champagne PULLET CHAMPAGNE STYLE (Poulet a la Champenoise) i tender chicken 2 tablespoons butter % pound lean veal *4 pound salt pork, diced i onion, minced i garlic clove, minced 3 shallots, minced 2 sprigs parsley i sprig thyme i bay leaf Pepper and salt 3 cups champagne 2 egg yolks, beaten 2 cloves i blade mace 6 peppercorns i small leek, sliced i egg, beaten Bread crumbs Chop chicken giblets and simmer in unsalted water. Melt butter in saucepan, add salt pork and fry a few minutes, then add veal, cut in small pieces, onion, j^> garlic clove and shallots. Slowly fry but do not brown. Add parsley, thyme, bay leaf, the simmering giblets with their liquor, seasonings, and i cup champagne. Cover and cook until liquid is reduced and mixture is nearly dry. Remove herbs. Cool. Add egg yolks and mix well. Season chicken, fill with the mixture and sew up the apertures; lay in a deep saucepan — an earthenware casserole is better — with 2 cups of champagne, cloves, mace and peppercorns, garlic and leek. Cover closely and simmer, basting and turning occasionally. Drain and wipe dry. Roll in beaten egg and crumbs, and quickly brown under grill. Strain contents of pan and serve as a sauce. It will be noted that this poulet a la Champenoise is both stuffed and stewed with champagne. But this is nothing uncommon in the Champagne district where the regional cooking calls for the great local wine about as often as it does for water. Recipes specify boiling carp, pike, even eels, in the distinguished product of the Ay district. But fortunately for local recipes the wine meant is of the cheap, still variety, not of the sparkling type as we know it, and of course of less than one-tenth the price, yet fully as flavorsome.