20. — Giblets a 1'Ecossaise. — The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving. 21. Giblets with Barley. — The same as No. 19, substituting barley for rice forty minutes before serving. 22. driblets a 1'Ansdaise. — Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), add- ing a cupful of Espagnole sauce (No. 151)), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg. 23. Gumbo With Frogs. — Brown in half an ounce of butter✪ Chiffonade, in a sauce- pan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a teaspoonful of pepper. Moisten with one quart of white broth (No. 99), or consomme (No. 100), add one tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let all cook thoroughly for about twenty minutes; and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces. 24. Gumbo of Crabs. — The same as for No. 23; replacing the frogs by three well-washed, minced, soft-shelled crabs five minutes before serving. 25. Frog's li PEspagnole, — The same as No. 23, adding one green pep- per and two tomatoes (as green peppers and tomatoes must predominate when frogs are used instead of crabs), and omitting the gumbo. 26. Oysters. — Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it boil once only; then serve, adding half a pint of cold milk✪ Oysters. SOUPS. *55 27. Julienne. — Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth (No. 99), or consomme (No. 100), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one table- spoonful of cooked string beans. Boil up again, and serve. 28. Jardiniere. — The same as for No. 27, only the vegetables are cut larger, and omit the cabbage. When ready to serve, add a handful of chiffonade (No. 132) five minutes before serving.

AI-modernized reading of the original text

20. — Giblets a 1'Ecossaise. — The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving. 21. Giblets with Barley. — The same as No. 19, substituting barley for rice forty minutes before serving. 22. Giblets a l'Anglaise. — Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), adding a cupful of Espagnole sauce (No. 151), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg. 23. Gumbo With Frogs. — Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a teaspoonful of pepper. Moisten with one quart of white broth (No. 99), or consomme (No. 100), add one tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let all cook thoroughly for about twenty minutes; and five minutes before serving add a quarter of a pound of raw frogs cut up into small pieces. 24. Gumbo of Crabs. — The same as for No. 23; replacing the frogs by three well-washed, minced, soft-shelled crabs five minutes before serving. 25. Frog's li PEspagnole, — The same as No. 23, adding one green pepper and two tomatoes (as green peppers and tomatoes must predominate when frogs are used instead of crabs), and omitting the gumbo. 26. Oysters. — Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it boil once only; then serve, adding half a pint of cold milk. *55 27. Julienne. — Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one quart of white broth (No. 99), or consomme (No. 100), and season with half a tablespoonful of salt and a teaspoonful of pepper. Cook for thirty minutes; add two tablespoonfuls of cooked green peas, and one tablespoonful of cooked string beans. Boil up again, and serve. 28. Jardiniere. — The same as for No. 27, only the vegetables are cut larger, and omit the cabbage. When ready to serve, add a handful of chiffonade (No. 132) five minutes before serving.

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