tablespoons each of the butter and oil until lightly

tablespoons each of the butter and oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side. 8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley. Gratin potatoes Preparation time 20 minutes Cooking time 50-60 minutes Serves 6 2 lb. potatoes 1 clove garlic 1/4 cup butter 1-1/4 cups grated cheese 2 eggs 1/2 cup heavy cream 2 cups milk Salt and pepper Freshly grated nutmeg Peel, wash, and wipe the potatoes. Cut into slices 1/4-inch thick. Set the oven to moderately hot (375 degrees F.). Rub an ovenproof earthenware dish with the cut clove of garlic and grease with half the butter. Cover the base with an even layer of potatoes and sprinkle with a little grated cheese. Continue layering in this way until the potatoes are used up. Beat the eggs with the cream. Mix in the milk and season with salt, pepper, and a little nutmeg. Pour over the potatoes. Sprinkle the top of the dish with the rest of the grated cheese and dot with the remaining butter. Place in the over for 50-60 minutes, until cooked. Serve the potatoes well browned straight from the oven. Green peas with bacon Preparation time 20 minutes Cooking time 35 minutes Serves 6 1 bunch scallions 2 heads lettuce 8 bacon slices 6 tablespoons butter 6 cups shelled peas 1 bunch savory 1 sugar cube Salt and pepper Trim the spring onions, leaving only the bulbs. Wash the lettuces and cut each head in half. Finely dice the bacon. Heat the butter in a flameproof casserole, add the spring onions and diced bacon. Leave to braise and very slightly brown before adding the lettuces, peas, savory and sugar lump. Season, cover and simmer over a gently heat for 30 minutes. While they are cooking, take care that the vegetables do not catch; moisten from time to time with a few tablespoons of hot water if necessary.

Transfer to a heated vegetable dish and serve very hot.