Courges en fricôt.—Peel and seed a fairly large
vegetable marrow, and cut it into strips one and
a half inches long by three-quarters of an inch;
put these on a plate, strew plenty of finely-powdered
salt over them, cover them with another plate,
and let them stand for about two hours; now
lift the plates together, and pour off all the
water you can, then dry the strips in a clean cloth,
being careful not to break them; turn them into
another well-floured cloth, and toss them about
lightly to coat each piece evenly with flour. Put
a few of these pieces at a time into the frying basket,
and boil in very hot fat. Directly the strips begin
to colour and to crisp, lift them out on to a sheet of
kitchen paper, and let them drain in front of the
fire till the rest of the pieces are all cooked
in the same way; dust with fine salt and coralline
pepper, and send to table with a quartered lemon and
brown bread and butter. Vegetable marrows are
very good mashed, and in that condition are extremely
nice cooked like Duchesse potatoes, or fried in batter.