31.--Fish a la Normandie.

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2
sprigs of parsley and 1 bay-leaf, a few peppercorns and 1
tablespoonful of butter. When done, beat the yolks of 2 eggs with a
little cream; add salt and a pinch of cayenne. Remove the fish to a
platter. Mix the egg sauce with the water in which the fish was
cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
Garnish with parsley. Serve hot.




_APRIL._


1.--Italian Tongue.

Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
baked macaroni.


2.--German Prune Pudding.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece