Un repas nourrissant pour amis affamés

This is a menu for friends or one’s family when appetites are keen from a bracing walk or from a long day at the office. It is also the kind of meal I would serve to travelers arriving late and yearning for something homecooked. The flan aux deux frontages is a substantial dish, full of eggs, cheese and cream, and together with the Brussels sprouts and the bread pudding, makes a good and filling meal.

There are no special skills what we call tour de main–involved in this menu. The main dish is made without pastry, only a very light crust of stale bread crumbs and butter; for the custard you could use one of the very good American blue cheeses–a creamy Oregon blue, for instance. I have included Brussels sprouts in the menu because they are a very hearty vegetable and can be delicious when they are not overcooked. They are garnished with minced carrots cooked in butter, which makes a pleasing contrast of both color and flavor.