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

lA cup melted butter Milk J4 cup almond macaroons, Cooked peaches, finely sliced powdered Put ingredients, except milk and peaches, into mixing bowl, and combine with an egg-beater. Then add enough milk to give mixture the consistency of flour batter. Butter 2 small frying pans, and make several thin pancakes. Put on a cloth and spread with peaches, well drained. Roll them, one by one, sprinkle with powdered sugar and lay on a baking sheet. Put under a hot grill and glaze to a nice color. Serve in circle on hot dish with more of the peaches and some of the juice in center. CREPES A LA MARRON Prepare pancake batter as for peaches and make a number of slightly browned thin pancakes. Spread some sweetened puree of chestnuts mixed with a glass of maraschino over each one; roll, powder with sugar, glaze and serve. CHOCOLAT AU RHUM Stamp out 6 thin slices of stale bread into macaroon shapes; toast a delicate brown, and sprinkle each round with a few drops of rum. Melt 4 ounces of unsweetened chocolate over hot water with J4 cup hot rum and % cup granulated sugar. Stir until smooth and cover toast with it. Let cool, then reheat and serve hot. A SELECTION OF DISTINCTIVE DINNER DISHES FROM A PARISIAN MENU Potages: Bisque d'ecrevisses Julienne aux pointes d'asperges Potage a la reine au lait d'amandes, avec biscotes Consomme de volaille Releves: Brochet a la Chambord Dinde aux truffes Turbot Culotte de boeuf au vin de Madere, garnie de legumes Entrees (the Chef's Own Art) : Aspic de filets mignons de perdreaux Jardiniere Filets de poularde, piques aux truffes Perdreaux rouges au fumet Filets de mauviette sautee Scaloppes de poularde, au veloute Filets de lapereaux, en turban Vol-au-vent a la financiere Ailerons piques, a la chicoree Poulets de grains au beurre decrevisse Filets mignons, piques de truffes Grosses Pieces: Truit, pate de foie gras, jambon glace Plats de Rot: Faisan, eperlans, becassines, soles Entremets: Une jatte de blanc-manger, miroton de pommes, asperges en branche, trufifes a la serviette, cardons a la moelle, souffle a la vanille, gelee d'orange Desserts: Flan aux marrons, souffle Dauphinois au Potiron, Savarin a la Parisienne, omelette Normande. Such a selection of exquisite dishes can be seen on the everyday menu of a dozen of Paris's finest restaurants, and even the humblest eating places feature one or another of them as their plat de jour (dish of the day). Each has its own original entrees and tarte de maison, as well. This is made possible only because the choicest of foodstuffs, as well as the finest of wines, flow into Paris from every provincial corner and colonial possession, Algiers and Corsica nearby, Martinique and Tahiti, halfway around the world. The main market of Paris, Les Halles, is beyond doubt the best stocked in the world. Live fish, lobsters and eels in tanks, truffles, mushrooms and morels, any luxury you fancy, be it Beluchistan caviare, bar-le-duc or white truffles. In the vast meat halls prime meats and game, ranging from capons to boar's head, sausages of an ingenuity almost teutonic.