The profession of cookery, from a French point of view

powdering of flour should be given from time to time. Allow several hours to cook, and if not brown enough remove the cover and set the leg to finish before the fire. Cotelettes de Pore en Ragout. The pork cutlets having been previously partly cooked in a stewpan, drain them and brown in butter; add to them a sweetbread cut small, some tinned mushrooms and giblets of poultry, if any are available. Add a little flour, salt, pepper, a bunch of parsley and herbs, minced onion, and a cupful of liquor from the stewpan, and let them simmer gently for half an hour. Cutlets are very nice served over a puree of lentils or peas. For this they should be cooked as above, omitting the ingredients of the sauce, as the latter is not required with a puree. Lapin au Gîte. After having skinned, cleaned and paunched the rabbit, make a stuffing, using the liver and kidneys, chopping them finely with a few mushrooms, parsley, chives, bread-crumbs and an Qg^ beaten well, and salt and pepper. fill the body of the rabbit, sew together again, truss the legs and shoulders with the help of wooden skewers.. Lay in a stewpan, pour over a glass of red wine, a cupful of stock, dust it with flour, add a few small onions, a slice or two of fat bacon, and let it cook a couple of hours. Thicken and brown the gravy before pouring over the rabbit. Lapin en Assiette. Cut up the rabbit into small joints, partly cook them in a covered vessel with a little stock well seasoned, then lift out the pieces, roll them in egg and bread-crumbs, then in a little melted butter, and either grill them or fry carefully with a little fat. Serve them without gravy accompanied by a salad. Filets de Lapin en Salade. The remains of a rabbit either roasted or baked are used for this dish. Cut into small thick pieces. Cut up also two or three anchovies, small onions previously boiled, whole capers, a small quantity of bread cut into "fingers" and fried brown. Dress the whole as a salad. Lapin Saute a la Minute. Cut a rabbit into small pieces, wash and wipe dry. Brown each piece in the saute pan with butter, aromatic herbs (ground), pepper, salt and mace; add finely chopped parsley and shallots. Draw aside from the fire, cover over and allow to simmer for a few minutes, then serve on a hot dish. Poulets a la Montmorency. Draw and singe two chickens of equal size. Mix together minced suet, bread-crumbs, spice, aromatic herbs, pepper, salt, and the juice of a lemon; put a little in the body of each chicken. Lay some thin slices of fat pork over each, and also at the bottom of an earthenware stewpot. Place the chickens upon them, add several carrots, onions, a clove or two, bay leaves, thyme, and a bunch of parsley. Moisten with a cupful of bouillon. Lay buttered paper over all and cook in the oven from two to three hours. Serve with clear sauce espagnole. Poulets a la Jardiniere. Pluck and draw the chicken. Cut it open down the back and lay as flat as possible. Let