The Stag Cook Book: Written for Men by Men

First you put a good-sized lump of butter into a chafing dish and let it sizzle. Add some Coleman's mustard and paprika and stir it round a bit. For six people I would use two pounds of cheese. Real old New York State full cream cheese — none of this odoriferous imported stuff. The kind of cheese they used to make down on the farm. Cut it up in chunks and put it in the pan with a little beer (near beer will do), or you could use milk. keep adding a little more beer as the cheese commences to melt [193] and put in a little Worcestershire sauce, if you like it. When it is well melted take a heaping tablespoonful of com starch, mix it with a little water, and mix it with the mess. Meanwhile keep stirring it. Let it bubble and when it comes to the consistency of pancake batter (meanwhile keep stirring it — ^you can't stir it too much!) it is ready to serve. And please serve it on toasted bread. If there is anything makes me tired, it is to have Welsh Rabbit served on crackers — ^it isn't the same thing. Don't be afraid the rabbit will get stringy, because It won't. Some folks put the com starch in dry, instead of mixing it with water. Either way is right. Season It to suit yourself. But for the love of Mike don't beat an egg, up in it. That's another kind of fish entirely. [194] •^ W Baron de C artier (Ambassador to the United States from Belgium) WATERZOIE DE VOLAILLE Without doubt the most popular national dish of Belgium is Waterzoie de Volaille — 2l most delectable and satisfying soup of chicken. In Brussels the dish reaches perfection under the magic of the chef of the famous restaurant the "Filet de Sole," known to amateurs of good cooking in almost every country of Europe. I am going to tell you how they do it at the "Filet de Sole." First of course you will secure a fine young fowl, —chicken — ^and, after it has been perfectly cleaned an<L dressed, you will rub it well with a piece of lemon. Now cut it up as you would for frying. Next prepare the casserole or vessel in which the soup will be made by generously buttering the sides and bottom. Over the bottom of the vessel place a bed of fine julienne composed of one third of fine white celery (remove all fibers or "strings") one-third of the white part of leek and one-third of white onion. To this add a bouquet composed of a half leaf of laurel, a soupgon of thyme enclosed in a few roots of parsley, the roots having been well scraped and washed. Upon this bed place the pieces of chicken and over the [195] whole pour a little more than a quart of dry white wine and veal broth — one third broth and two thirds wine. Water may be used instead of the broth but the latter is preferable. Season with kitchen salt, freshly ground white pepper and a pinch of clove. Bring the mixture to the boiling point and allow it to dimmer and steam under a tight cover for at least thirtyfive minutes. Take out the bouquet and pass the roots through a metal strainer. The extract is to be added to the soup. Now add a large pinch of bread crumbs. At this point you will turn the soup into a large tureen and quickly add the rapidly beaten yolks of four eggs, two wine glasses of extra thick cream and a few thimblefuls of fine butter. Complete the liaison by adding the pieces of chicken and, with a final sprinkle of chopped parsley, the Waterzoie is ready for the table and for your delectation. [196] en Dean Comwell SPAGHETTI-MY-STYLE After thinking over all of the dishes that I lik< searching for the favorite — I come right back to the old standby, Spaghetti, and am forced to admit that it is my favorite. You know how to cook the spaghetti itself, I'm sure, so I will just tell you how to make the sauce that I concocted some years ago and you'll like it.