a staple branch of industry on the western coast. On the south coast the sturgeon is in everyday use; a huge slice of it, larded and covered with herbs, may be frequently seen carried through the streets to the baker's oven, and when cooked it very much resembles a fillet of veal both in taste and appearance. Another fish in general use is the skate, which is usually served with its quaint wings smothered in white sauce.
France is abundantly supplied with Game, and the pheasant and partridge stand as high in favour there as in England.
Roast kid, unknown, or nearly so, in England, is a favourite dish, more especially in the south, where it is so plentiful that it is frequently cried in the streets. It is dressed like lamb, or, when very young, stuffed with breadcrumbs and herbs, and roasted whole.
Poultry feeding is quite an art in France, and every French cook knows how to cram a fowl, duck, or goose. To watch them, they would appear to go at the process with a will. Seizing the unfortunate bird three or four times a day, they open its bill and stuff a quantity of warm meal and potato down its throat, caressing it and talking to it the while, and when they consider it has had food enough, wind up by giving it a very small walnut by way of a digestive.
Nature supplies the whole of France very generously with everything that can further good cooking, while the south simply abounds in fruit and vegetables, large importations of which daily find their way to our shores.
Typical French Dishes
3661.—BRUSSELS SPROUTS SAUTÉS. (Fr.—Choux de Bruxelles Sautés.)
Ingredients.—2 lbs of sprouts, 2-3 ozs. of butter, 1 dessertspoonful of chopped parsley, 1 teaspoonful of finely-chopped shallots, 1 tablespoonful of flour, lemon-juice, nutmeg, salt and pepper.
Method.—Trim and wash the sprouts, put them into a saucepan of slightly-salted boiling water, cook for 15 minutes, then drain them thoroughly. Melt 2 ozs. of butter in a stewpan, fry the shallots slightly, then add the parsley and sprouts, and fry gently until the whole is lightly browned. Meanwhile heat the remaining butter in a smaller stewpan, add the flour, mix smoothly with a little milk or cream, lemon-juice, nutmeg, salt and pepper to taste, and cook gently for about 10 minutes. Pile the sprouts on a hot dish, pour the sauce over, and serve.
Time.—About ½ an hour. Average Cost, 8d. Sufficient for 4 or 5 persons. Seasonable in winter.
