GENOESE FISH SAUCE — Fry one tablespoonful of butter in one table- spoonful of flour until light brown ; add one cupful of water in which the lish has boiled and one cupful of claret. Reduce by boiling, and add one tablespoonful chopped pars- ley, half a canful of mushrooms, and one shallot, all chopped fine, and simmer a few moments. Then add, bit by bit, two tablespoonfuls of fresh butter, stirring all the time, and serve. SAUCE ITALIENNE — Chop fine one tablespoonful of parsley, one shallot, half a canful of mushrooms, and, if liked, a little garlic. Put all in a saucepan with a glassful of white wine, and half a teaspoonful of kitchen bouquet. Reduce, and add salt and cayenne pepper to taste ; a tablespoonful of olive oil, and one cupful of bouillon. Simmer gently, and thicken with a tablespoonful of butter, rubbed in the same amount of flour. SAUCE FOR BARRACUDA — Brown a chopped onion in one tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and add one cupful of claret, one- half teaspoonful of kitchen bouquet and a bunch of parsley, chopped line. Simmer slowly one-half hour and then pass through a sieve into another saucepan ; add, little by little, one-half pound of butter and two chopped anchovies✪ Arracuda. When thoroughly hot, serve in a well-heated saucedish. Garnish the fish with slices of boiled beet and parsley. EGGS A LA BONNE CUISINE — Cut four hard-boiled eggs in half, scoop out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the whites of the eggs with this, fry some rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place one-half an egg on each round, and, with a pastry tube, garnish with cooked spinach that has been rubbed through a sieve✪ Eggs a la Bonne Cuisine with a little butter. EGGS A L'ARDENAISE — Beat to a stiff froth the whites of six eggs, seasoned with one-half teaspoonful each of onion juice and chopped chives, and one teaspoonful of finely chopped parsley, salt and pepper to taste. Butter a fire-proof dish and turn in the eggs, and pour on top very carefully four tablespoonfuls of thick cream. Place at equal distance the unbroken yolks, and bake quickly in the oven until the yolks are well set. Serve in the same dish. TOMATOES AND EGGS — Cut three or four firm, round tomatoes in half, and place them in a fire-proof baking-dish, skin down. Add one tablespoonful of water and bake until tender. Remove from oven before they lose their shape and scoop out a good portion from each. Break two eggs into a saucepan, add a teaspoon- ful of butter, wineglassful of cream, little onion juice, one tablespoonful of grated Parme- san cheese, pinch of salt, pepper and sugar, and whisk all until thick and creamy. Fill tomato cups with custard, decorate with a sprig of parsley. Serve very hot on toast. ✪ Eggs a l'Ardenaise

AI-modernized reading of the original text

GENOESE FISH SAUCE — Fry one tablespoonful of butter in one tablespoonful of flour until light brown ; add one cupful of water in which the fish has boiled and one cupful of claret. Reduce by boiling, and add one tablespoonful chopped parsley, half a canful of mushrooms, and one shallot, all chopped fine, and simmer a few moments. Then add, bit by bit, two tablespoonfuls of fresh butter, stirring all the time, and serve. SAUCE ITALIENNE — Chop fine one tablespoonful of parsley, one shallot, half a canful of mushrooms, and, if liked, a little garlic. Put all in a saucepan with a glassful of white wine, and half a teaspoonful of kitchen bouquet. Reduce, and add salt and cayenne pepper to taste ; a tablespoonful of olive oil, and one cupful of bouillon. Simmer gently, and thicken with a tablespoonful of butter, rubbed in the same amount of flour. SAUCE FOR BARRACUDA — Brown a chopped onion in one tablespoonful of butter, sprinkle in two tablespoonfuls of flour, stir and add one cupful of claret, onehalf teaspoonful of kitchen bouquet and a bunch of parsley, chopped fine. Simmer slowly one-half hour and then pass through a sieve into another saucepan ; add, little by little, one-half pound of butter and two chopped anchovies. When thoroughly hot, serve in a well-heated saucedish. Garnish the fish with slices of boiled beet and parsley. EGGS A LA BONNE CUISINE — Cut four hard-boiled eggs in half, scoop out the yolks, and rub to a paste, with a tablespoonful of butter, and one teaspoonful of anchovy paste, one pinch of curry powder and one teaspoonful of chutney. Fill the whites of the eggs with this, fry some rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place one-half an egg on each round, and, with a pastry tube, garnish with cooked spinach that has been rubbed through a sieve with a little butter. EGGS A L'ARDENAISE — Beat to a stiff froth the whites of six eggs, seasoned with one-half teaspoonful each of onion juice and chopped chives, and one teaspoonful of finely chopped parsley, salt and pepper to taste. Butter a fire-proof dish and turn in the eggs, and pour on top very carefully four tablespoonfuls of thick cream. Place at equal distance the unbroken yolks, and bake quickly in the oven until the yolks are well set. Serve in the same dish. TOMATOES AND EGGS — Cut three or four firm, round tomatoes in half, and place them in a fire-proof baking-dish, skin down. Add one tablespoonful of water and bake until tender. Remove from oven before they lose their shape and scoop out a good portion from each. Break two eggs into a saucepan, add a teaspoonful of butter, wineglassful of cream, little onion juice, one tablespoonful of grated Parmesan cheese, pinch of salt, pepper and sugar, and whisk all until thick and creamy. Fill tomato cups with custard, decorate with a sprig of parsley. Serve very hot on toast.

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ArracudaTomatoes and EggsEggs a la Bonne CuisineDeviled ChopsEggs a l'Ardenaise

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