's laws, plant a tuft of grass, or a cabbage-plant, in the
darkest corner of your coal-cellar. The plant or the tuft may
increase in length and breadth, but its colour will be as wan
and pale, almost, as would be your own face under the
circumstances.

POULET A LA MARENGO.

949. INGREDIENTS.--1 large fowl, 4 tablespoonfuls of salad oil, 1
tablespoonful of flour, 1 pint of stock No. 105, or water, about 20
mushroom-buttons, salt and pepper to taste, 1 teaspoonful of powdered
sugar, a very small piece of garlic.

_Mode_.--Cut the fowl into 8 or 10 pieces; put them with the oil into a
stewpan, and brown them over a moderate fire; dredge in the above
proportion of flour; when that is browned, pour in the stock or water;
let it simmer very slowly for rather more than 1/2 hour, and skim off
the fat as it rises to the top; add the mushrooms; season with salt,
pepper, garlic, and sugar; take out the fowl, which arrange
pyramidically on the dish, with the inferior joints at the bottom.
Reduce the sauce by boiling it quickly over the fire, keeping it stirred
until sufficiently thick to adhere to the back of a spoon; pour over the
fowl, and serve.

_Time_.--Altogether 50 minutes. _Average cost_, 3s. 6d.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

A FOWL A LA MARENGO.--The following is the origin of the
well-known dish Poulet a la Marengo:--On the evening of the
battle the first consul was very hungry after the agitation of
the day, and a fowl was ordered with all expedition. The fowl
was procured, but there was no butter at hand, and unluckily
none could be found in the neighbourhood. There was oil in
abundance, however; and the cook having poured a certain
quantity into his skillet, put in the fowl, with a clove of
garlic and other seasoning, with a little white wine, the best
the country afforded; he then garnished it with mushrooms, and
served it up hot. This dish proved the second conquest of the
day, as the first consul found it most agreeable to his palate,
and expressed his satisfaction. Ever since, a fowl a la Marengo
is a favourite dish with all lovers of good cheer.

MINCED FOWL A LA BECHAMEL.

950. INGREDIENTS.--The remains of cold roast fowl, 6 tablespoonfuls of
Bechamel sauce No. 367, 6 tablespoonfuls of white stock No. 107, the
white of 1 egg, bread crumbs, clarified butter.

_Mode_.--Take the remains of roast fowl