AN ALICE B.TOKLAS SAMPLER

Swimming Crawfish. For 60 crawfish prepare a bouillon with 2 cups dry white wine, 1/2cup cognac, 3 large carrots and one large onion cut in thin slices, 1 teaspoon salt, a pinch of cayenne and 3 chopped shallots. Boil covered for 1/2 hour. Then put in crawfish and boil for 10 minutes, turning them about three or four times. Serve hot, cold or tepid.

Gigot de la Clinique. A surgeon living in the provinces, as fond of good cheer as he was learned, invented this recipe, which we acquired by bribing his cook. No leg of venison can compare with a simple leg of mutton prepared in the following manner. Eight days in advance you will cover the leg of mutton with the marinade called Baume Samaritain, composed of wine--old Burgundy, Beaune or Chambertin--and virgin olive oil. Into this balm, to which you have already added the usual condiments of salt, pepper, bay leaf, thyme, beside an atom of ginger root, put a pinch of cayenne, a nutmeg cut into small pieces, a handful of crushed jumper berries, and lastly a dessertspoon of powdered sugar (effective as musk in perfumery), which serves to fix the different aromas. Twice a day you will turn the gigot. Now we come to the main point of the preparation. After you have placed the gigot in the marinade, you will arm yourself with a surgical syringe of a size to hold 1/2 pint, which you will fill with 1/2 cup of cognac and 1/2 cup of fresh orange juice. Inject the contents of the syringe into the fleshy part of the gigot in three different spots. Refill the syringe with the same contents and inject into the gigot twice more. Each day you will fill the syringe with the marinade and inject the contents into the gigot. At the end of the week the leg of mutton is ready to be roasted; perfumed with the condiments and the spices, completely permeated by the various flavors, it has been transfused into a strange and exquisite venison. Roast and serve with the usual venison sauce, to which has been added just before serving 2 tablespoons of the blood of a hare.

Virgin Sauce. For 1 person, place 5 tablespoons butter in a hot bowl, add 1/4 teaspoon salt, beat with a whisk until the butter foams, put it over hot but not boiling water for an instant. The butter must not melt. When the butter foams, add drop by drop, never ceasing to whisk, 1 teaspoon lemon juice and 1 tablespoon tepid water. When they are well amalgamated with the foaming butter, add 1 tablespoon whipped cream and serve at once. This sauce is delicious with cold fish. It is something apart.

Salzburger Knocker. Made the easy way. This recipe is for people who cannot toss a souffle omelette in the air to turn it over in the pan. Mix 1 1/2 tablespoons flour and 4 tablespoons granulated sugar, and 1 pinch of salt. Add these to the well-beaten yolks of 6 eggs. Blend well, and then fold into the well-beaten whites of 6 eggs. Melt 1/4lb. butter in a large, deep, iron frying pan. Pour the mixture into this. Cook over a slow flame for 3 to 4 minutes. Then place under the broiler and cook slowly for 3 to 4 minutes longer. Put in a slow oven for 2 to 3 minutes longer. While you are cooking this, melt 1/2lb. butter until it is brown. Turn your souffle over on a hot dish, and immediately pour the brown butter over it, and sprinkle well with icing sugar.

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