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 and a beaten yolk (or two) of egg, but seeing that the compound does not become too liquid.

When the tomatoes are filled, take them in the oven with a little butter and oil mixed together and serve them as a side-dish for roast beef or steak.

The stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs, salt and pepper and seasoned with oil when they are in the saucepan.

Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with butter, salt and pepper. Put it in a baking tin, throw over a small pinch of grated cheese, cover with the balsamella (No. 54) and brown the surface.

Serve this cauliflower as an entremets or as a side-dish with boiled chicken or a stew.

Take a big cabbage, remove the hard outside leaves, cut the stem off even with the leaves