The International Cook Book

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BERKELEY LIBRARY UNIVERSITY OF CALIFORNIA THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA AGRICULTURE BEQUEST OF ANITA D. S. BLAKE

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The International Cook Book Over 3,300 Recipes gathered from all over the World, including many never before published in English. With complete menus of the three meals for every day in the year By ALEXANDER FILIPPINI Formerly of Delmonico's, and Travelling Inspector of the International Mercantile Marine Company. Author of "The Table" GARDEN CITY NEW YORK DOUBLEDAY, PAGE & COMPANY

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Copyright, 1906, by Doubleday, Page £ Company Published, April, 1906 Entered at Stationers' Hall, London All rights reserved, including that of translation into foreign languages, including the Scandinavian. GIFT

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TX7/5CoP-^ Mm, INTRODUCTION ""RAW AT the time of the publication of my first work, "The Table," in 1889, my duties and responsibilities at Delmonico's were such that I was only able to write at irregular intervals, and so the book was necessarily somewhat hurried and contained many reference numbers. It, however, was remarkably successful, through the kind and generous support of the public, for which I am profoundly grateful. This new work, "The International Cook Book," is the result of years of preparation. No efforts were spared in seeking information from every source. A leave of absence for several months was obtained from my superiors of the International Navigation Company, a tour of the world was made, and personal visits paid to hotels, restaurants and homes of all countries. Indeed, I have been continually gathering new material and travelling for the past decade, and the work is truly international in its scope. It certainly is more thorough and complete than any work of its kind to date, containing in all over 3,000 recipes, each giving full directions.

It was the many inquiries of acquaintances in regard to dishes I had provided and the friendly suggestions that I should get up a collection of my recipes that first showed me the demand for a reliable book pointing the way to wholesome and nourishing meals. Things of considerable interest in the line of catering were found throughout my travels, as is attested by the recipes, and my only regret is not having undertaken the trip many years earlier.

Japan, for instance, wras quite a source of information for valuable ways of preparing curries and for excellent fish soups. The advancement made in that country was shown by the employment in Tokio, Kyoto and Yokohama of experienced managers who had gained their knowledge of the business in America, England and France. From the higher-class restaurants of China have been brought ideas for stews — for instance, Bami Honkongroise — which as modified make tasty dishes. Special inquiries have been made about some of these dishes by people who have eaten them as prepared under my direction without realising that they were Oriental dishes. They have been modified for the American taste, as all these adopted from Eastern countries are made too rich as prepared in the native homes. The Chinese have ways of picking birds so finely by the use of a wet towel that they look as though they had been shaved, and have a number of good ideas in using macaroni and in the preparation of bacon, ducklings, etc. In seasoning, too, the Chinese have original ideas. They take slices of ham, perhaps, put it over a range or near the fire, char it, then pound it to powder, and it gives an excellent taste when used as seasoning.

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vi IN TROD UCTION— Continued Menus for an entire day's meals as prepared in a high-class Chinese home are given in No. 3317.

At Penang I found a number of good dishes, particularly curries of prawns and shrimps. At Macao, near Canton, the Portuguese have established quite an industry in dried fish, a trade which the Japanese also are developing. Fish of various kinds are split, cleaned and spread out on immense nets upon the ground, dried in the sun, salted, and then packed in barrels and used for boiling, for soups, etc. This industry is still in its infancy in the United States.

The Celestials prepare whole lambs, pigs, large geese or ducklings on a spit, barbecue-like, and then use them in portions or slices as In the zealous search for knowledge of the kitchen in China, the writer had several very narrow escapes from the violence of suspicious Boxers. Not having been warned as to how dangerous it is for a traveller to enter Canton unaccompanied by a native guide, I boldly made my way through the old city early one morning. Beginning with rude nudges from passers-by, the indignities increased until I was followed by an1 increasing horde, and then through the narrow passages I hurried1, occasionally warding off an assailant. My curiosity had evidently led them to take me for a war-tax collector, and when I eluded them finally and got to the European quarters much surprise was expressed that I had ventured there alone and had been able to get away. I had been advised of the high class of dishes served in the Chinese gambling quarters of Singapore, and while there a friendly warning voice from a house across the way came when I was again in danger. As a warning to travellers to China and Japan, the danger of eating fresh vegetables there should be referred to. The fever so easily contracted results from the night soil that is used for fertilising, and so many cases have developed that the Hong Kong board of health has had to compel restaurant proprietors to put notices on their bills of fare that fresh vegetables were not allowed to be served, imported canned vegetables from the Pacific coast being served instead. In Manila curried rice is eaten three times a day, much as in China, and Spanish dishes and customs have also been widely introduced. India provided ideas for curried eggs, curried vegetables, prawns and other fish with rice. Indian cooks are clever and can turn out excellent native dishes, which are better appreciated if one is not present to see them prepared. Meat as a rule is eaten directly after the cattle are killed, rendering the meat sinewy, tasteless and exceedingly coarse. Papaya, a sort of mango, is a fruit that furnishes a great treat to the visitor to Bombay. It is very much in use for the cure of indigestion. Eaten just after a meal it gives remarkable relief to the sufferer, which I observed, as I had been on too steady a rice diet. In Alexandria and Cairo the great consumption of cucumbers was interesting, and they were to be seen growing to the size of two and a half feet and over. The people save the liquor from them, and it is used by the women as a face lotion for the complexion.

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INTRODUCTION— Continued vii Greece and Turkey have quite a number of excellent native dishes, but somewhat too rich, as a good deal of oil is used for cooking in place of butter. Both countries produce plenty of excellent vegetables and a variety of fine, delicious fruits. Quite a number of recipes for native dishes of both countries will be found in the book. Bucharest, Roumania and Buda Pesth are about the same as Vienna in their cooking and eating customs, while both Vienna and Berlin are much on the order of Paris. Eating customs, like the mail systems and standards of money, become more universal as travel and trade bind the countries more closely.

"Highlander" is one of the recipes representative of Scotland; Holland, Belgium, Spain, Italy and Russia are well represented, as also my native country, Switzerland. In Russia many fine varieties of fish are served, and at some of the large hotels ornamental tanks are constructed in the dining rooms so that the live fish may be observed swimming about and selected by patrons to be caught and cooked to order, while quantities of cold cooked fish decorated all around are arranged on dishes in show cases. Thus the patrons desiring to have fresh fish may select it either alive or from the cases. One point of information that I sought after carefully was in regard to how curry powder was made. There are as many ways of preparing it as there are dialects in China. Up to this day the powder has invariably been too sharp or heating, and I wanted to improve it in this respect, so experimented and finally discovered a powder that unquestionably surpasses any other in existence in mildness, taste and perfection, as explained in No. 3318.

The memoranda for the meals of each day in the year are throughout carefully calculated to be sufficient in quantity for six people, as the amount can easily be increased or diminished from this average. For instance, where nine are to be provided for increase the quantity onehalf, and double the quantity if for twelve persons. Or, on the contrary, use proportionately half the quantity if for three persons only. Full explanations are given for each recipe, without references, except where one is repeated in those later on and referred back to. The articles on the daily menus are not supposed to be followed in their entirety, but to give a wide field to select from. With such a book handy there need be no perplexity in deciding what to have, or doubt as to what is in season, when called upon to entertain a party of friends. In such a case, by turning to the menus of the day on which you wish to entertain, everything to be had in the market will be seen immediately from the "memoranda," as the recipes for the entire year are arranged according to what is in season; that is, any articles on the menus are to be had for the date mentioned. No exact dates are given to the bills of fare for each day. The new year beginning on a different day of the week from year to year, the dates become confusing in succeeding years. To facilitate keeping track of the days of each month the following system is adopted at the head of the menus.

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x INTRODUCTION— Continued CONSULATE OF THE UNITED STATES OF AMERICA, NAGASAKI, JAPAN. February 23rd, 1902.

I was very much pleased this morning on receiving a call from Mr. Alex. Filippini, of New York City, bearing letters of introduction and commendation from Mr. Hay, Secretary of State of the United States, and Chauncey M. Depew, United States Senator from the State of New York, also letters from United States Diplomatic and Consular Officers. Mr. Filippini is the Travelling Inspector for the International Navigation Company, of New York, and on his present tour is very much interested in collecting information in culinary art as practised in Asiatic countries. I bespeak for him a full measure of your kind courtesies. Very respectfully, CHARLES B. HARRIS.

CONSULAR SERVICE, U. S. A., SHANGHAI, Feb. 25, 1902.

Mr. Alex. Filippini called on me to-day bearing letters of introduction from Secretary of State Hay and others. Mr. Filippini is studying the culinary art of different countries, and I bespeak for him the courtesies of U. S. Officials. JOHN GOODNOW, Consul-General, U. S. A.

HONG KONG, March 5, 1902.

Mr. Filippini, Travelling Inspector of the International Navigation Co., having been in Hong Kong for several days, during which he has been at pains to acquaint himself with local methods of preparing food, I take pleasure in stating that such information as he has procured about culinary matters is undoubtedly authentic. Any assistance that can be given him in Hong Kong will facilitate his work, which I feel sure deserves to be endorsed. W. A. RUBLER, Consul-General.

CONSULATE OF THE UNITED STATES OF AMERICA.

CANTON, CHINA, March I2th, 1902.

It gives me great pleasure to say that I received a call to-day from Mr. Alex. Filippini, Travelling Inspector of the International Navigation Co., of New York, U. S. A. He is on a globe-trotting trip, taken solely for the purpose of collecting reliable data on cooking as practised in the different countries of the world. The results of his experience will be printed in a book on culinary art which he intends to publish. I bespeak for him the courtesy of our nationals wherever he goes and take delight in testifying to his many sterling qualities. Very truly yours, ROBERT M. MC\¥ADE, U. S. Consul.

OFFICE OF THE CIVIL GOVERNOR OF THE PHILIPPINE ISLANDS. MANILA, P. I., March 6, 1902.

I have had the pleasure of a call from Mr. Filippini, Travelling Inspector of the International Navigation Company, who bears letters of introduction

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INTRODUCTION— Continued xi from the Secretary of State and from the Hon. Chauncey M. Depew, U. S. Senator, in which he is endorsed and commended to the kind consideration of all persons whom he may meet. Mr. Filippini informs me that he is engaged in the preparation of a book on culinary art, and for this purpose is travelling and investigating extensively. Respectfully, LUKE E. WRIGHT.

Acting Civil Governor.

SINGAPORE, 24th March, 1902.

The bearer, Mr. Alex. Filippini, an American from New York, seeks in the Orient information as to food products and their preparation — especially such as meet Oriental taste and requirements. Any favours shown Mr. Filippini will be appreciated by this Consulate. Your obedient servant, O. F. WILLIAMS.

U. S. Consul-General.

CONSULAR SERVICE U. S. A. AT CEYLON, COLOMBO, yth April, 1902.

This is to certify that I have had the pleasure of meeting Mr. Alex. Filippini, Travelling Inspector of the International Navigation Co., and enjoyed his society very much. Am sorry that I cannot afford him any useful information regarding culinary affairs, about which he is greatly interested; but he has my best wishes in that connection, and I heartily recommend him to the kind courtesy of whoever of my colleagues he may have the pleasure of meeting hereafter. W. MOREY, Consul.

CALCUTTA, I5th April, 1902.

ALEX. FILIPPINI, ESQ., Travelling Inspector, International Navigation Co. of New York, U. S. A.

Dear Sir: I regret very much that your short stay in this city did not afford me the pleasure of being of service to you. I hope, however, that while in this country you will be able to gather useful information regarding the culinary affairs in which you are interested.

Trusting that your journey across country to Bombay will be as pleasant as the climate permits, and with best wishes for the success of the object of your travels, I remain, Yours truly, W. M. OSWALD, Acting Vice and Dep'y Consul-General.

BOMBAY, April 2ist, 1902.

It has given me great pleasure to have had a call at the Consulate this morning from Mr. Alex. Filippini of New York City, who was introduced by the Hon. John Hay, U. S. Secretary of State, through Hon. Chauncey M. Depew, U. S. Senator of the State of New York. Mr. Filippini is travelling

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xii INTRODUCTION— Continued in the East for the purpose of informing himself in the culinary art as it obtains in the Orient, with the purpose in view of giving to the public in book form such practical knowledge thus secured.

Mr. Filippini is the Travelling Inspector of the International Navigation Co., of New York. I bespeak for him a good measure of your courtesies. WM. THOS. FEE, Consul U. S. A.

CONSULAR AGENCY OF THE UNITED STATES, SUEZ, 5th May, 1902.

I have had the pleasure of a call at this Agency from Mr. Filippini of New York, who has shown me letters of introduction from the Hon. John Hay, Secretary of State, who recommends him to the kind consideration of us all, and I have great pleasure in extending whatever help lies in my power to. this gentleman, who is making a tour of the world for the purpose of collecting information in the culinary art.

Yours very obediently, O. MAVRIER, Acting Consular Agent U. S. A.

UNITED STATES DIPLOMATIC AGENCY AND CONSULATE GENERAL. CAIRO, EGYPT, May I2th, 1902.

Mr. Alexander Filippini of New York, who is now visiting Egypt in his tour of the world, has presented to me a letter from the Hon. John Hay, Secretary of State, addressed to the Diplomatic and Consular Officers of the United States, who, at the instance of Senator Chauncey M. Depew, commends Mr. Filippini to the courtesy of the Representatives of the United States abroad. Letters from other distinguished citizens of the United States highly complimentary to this gentleman have been presented and read, in all of which I concur. JOHN G. LONG, Agent and Consul-General.

UNITED STATES CONSULAR AGENCY, ALEXANDRIA, EGYPT, gth May, 1902.

It has given me great pleasure to have had a call at this Consular Agency from Mr. Alexander Filippini, Travelling Inspector of the International Navigation Co., of New York, bearing letters of introduction and commendation from the Hon. John Hay, U. S. Secretary of State, and the Hon. Chauncey Depew, U. S. Senator of the State of New York. Mr. Filippini is travelling in the East for the purpose of informing himself in the culinary art. The results of his experience will be printed in a book which he intends to publish, and I bespeak for him such courtesies and consideration as he desires by those interested in the matter of his inquiry. Respectfully, J. W. ROMEO, Acting U. S. Consular Agent.

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INTRODUCTION— Continued xiii LEGATION OF THE UNITED STATES OF AMERICA, ATHENS, I4th May, 1902.

It has given me great pleasure to have had a call from Mr. Alex. Filippini, bearing letters of introduction and recommendation from Hon. John Hay, Secretary of State, and the Hon. Chauncey Depew, U. S. Senator of the State of New York.

Mr. Filippini is travelling to collect material for a book on the culinary art which he is about to publish, and I take pleasure in bespeaking for him such courtesies as may assist him in his inquiries.

Respectfully, CHARLES S. WILSON, Charge d'Affaires ad interim.

UNITED STATES LEGATION, CONSTANTINOPLE, May 19, 1902.

This to say that Mr. Filippini of New York City has called upon me with letters from the Hon. Secretary of State commending him to me and asking my good offices in facilitating him in his purposes. He comes to the East to study the culinary art peculiar to Oriental countries, and I bespeak for him such courtesies and consideration as he desires by those interested in the matter of his inquiry. JOHN R. LEISHMAN.

U. S. CONSULATE GENERAL, BUCHAREST, ROUMANIA, May 21, 1902.

This is to certify that I have just had the pleasure of a call from Mr. Alex. Filippini, Inspector of the International Navigation Co., of New York, and was much interested by what Mr. Filippini narrated to me of his varied experiences in all parts of the world during his present trip round the world, which has already lasted five months or so. The information obtained by this gentleman in culinary questions will certainly be of the greatest interest to all those who may have the privilege of perusing the valuable book which he intends publishing. My best wishes accompany Mr. Filippini in his further travels and I wish him the fullest measure of success. W. G. BOXSHALL.

U. S. Vice-Consul-General.

UNITED STATES CONSULATE, BUDAPEST, HUNGARY, May 23rd. 1902.

ALEXANDER FILIPPINI, Esq., Hotel Hungary, Budapest.

Dear Sir: At your request I take pleasure in witnessing herewith that you called to-day at this consulate for the purpose of obtaining the names of persons able to give you information as to culinary art in Hungary, on which you intend to publish a chapter in your forthcoming work on the cuisine of the different countries of the world.

Yours very sincerely, FRANK DYER CHESTER, U. S. Consul.

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xiv INTRODUCTION— Continued LEGATION OF THE UNITED STATES OF AMERICA, VIENNA, AUSTRIA, 26th May, 1902.

jfo whom it may concern:

Mr. Alex. Filippini, of New York, Travelling Inspector of the International Navigation Co., of New York, U. S. A., is making a trip around the world for the purpose of collecting reliable data pertaining to the art of cooking as practised in the different countries, the result of which he will publish in a book on his return to America, Mr. Filippini has been known to me for a number of years, and I take pleasure in commending him to those who can assist him in the object of his tour.

Very truly yours, CHANDLER HALE, Secretary of Legation.

LEGATION OF THE UNITED STATES, THE HAGUE, NETHERLANDS, August yth, 1902.

It gives me great pleasure to say that I have to-day received a call from Mr. Alex. Filippini, Inspector of the International Navigation Company, who has been making a trip round the world in the interest of those who 'ike good things to eat. He intends to publish the results of his experience in a book on culinary art. I bespeak for him the courtesy of Americans wherever he may go. JOHN W. CARRETT, Charge d'Affairs ad interim.

EMBASSY OF THE UNITED STATES OF AMERICA, BERLIN, May 2/th, 1902.

I had the pleasure of receiving, this morning, a visit from Mr. Alexander Filippini, who bore credentials from the Honourable Chauncey M. Depew. I was much interested by Mr. Filippini's accounts of his discoveries in culinary science and practice made in the remote regions of the world and cheerfully testify that I enjoyed heartily my fifteen minutes with him. AND. D. WHITE, Ambassador.

CONSULATE-GENERAL OF THE UNITED STATES OF AMERICA, 36, Avenue de POpera, PARIS, September 4th, 1902.

I have just had a call from Alex. Filippini, Travelling Inspector of the International Navigation Company, of New York, who comes to me recommended by Hon. John Hay, Secretary of State, and Hon. Chauncey Vf. Depew, Senator of New York. He has made a very thorough investigation of the culinary art of the different countries of the world, and has been in Paris for several days giving his entire attention to the art of cooking as practised in Paris and France.

I sincerely hope he has met with success in all his efforts, for the reason it is well known everywhere that the French cook has no superior and but few equals.

I trust his investigations and earnest services will be published to the world in order that all may be benefited by his experiences. JOHN K. GOWDY, U. S. Consul-General, Paris.

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INTRODUCTION— Continued xv BRUSSELS (Belgium), May zgth, 1902.

It has given me pleasure to have a call this morning from Mr. Alex. Filippini, who is introduced to the U. S. officials abroad by the Honourable John Hay, Secretary of State, through Honourable Chauncey M. Depew, U. S. Senator of New York. Mr. Filippini is travelling around the world for the purpose of informing himself in the culinary art. I enjoyed heartily my twenty minutes' conversation with him.

GEO. W. ROOSEVELT, U. S. Consul.

The brevity of the above letters, as I was privately informed by some of the representatives whom I knew, was due to instructions issued from Washington, cautioning representatives of the Government about furnishing them, owing to previous misuse of such letters.

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January ist (supposedly Friday) Stewed Prunes Oatmeal and Cream Shirred Eggs, with Tomato Broiled Sirloin Steaks, Maitre d'Hotel Wheat Cakes i. STEWED PRUNES One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon.

Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles. Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour into a glass or stone jar, and let it get cold. When serving discard bay leaves, cinnamon and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days. One-half pound oatmeal, one-half pint cold milk, one pint cold water, one-half teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the oatmeal and slowly boil for twenty-five minutes, lightly stirring occasionally to prevent burning at the bottom. Pour it into a hot dish and serve with cold cream or cold milk and powdered sugar separately.

3. EGGS WITH TOMATO Lightly butter the bottom of six individual shirred-egg dishes, carefully break two fresh eggs into each dish, taking care to keep the yolks intact. Equally season the eggs with half a teaspoon salt and two saltspoons white pepper. Cook them for one minute on the range, then place them in the oven for five minutes. Remove from the oven, pour the tomatoes, prepared as hereunder, over the eggs of each dish, evenly divided, and immediately serve.

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4. TOMATOES FOR EGGS, OMELETTES, ETC.

Select six medium, red, fresh but not too ripe tomatoes, plunge them in boiling water for one minute, lift them up with a skimmer, then with a towel carefully skin them. Trim off the stems and cut them into even quarters. Heat a teaspoon melted butter in a small saucepan, add two sound, peeled, finely chopped shallots and gently brown them for half a minute, then pour in one and a half tablespoons white wine, lightly mix, add the tomatoes with half a teaspoon freshly chopped parsley. Season with a level teaspoon salt, half a teaspoon sugar and two saltspoons white pepper, lightly mix, cover the pan and let cook for twelve minutes, carefully stirring once in a while. Mix on a saucer a teaspoon butter with half a teaspoon flour, then add it to the tomatoes, gently mix, and the tomatoes will be ready to use as directed.

Soak one-half pound boneless codfish in cold water for sixteen hours, changing the water three times during that interval. Drain, place it in a saucepan again with cold water and let boil for five minutes; drain and carefully pick out all the little bones from the cod. Pass it through a chopping machine or pound it in a mortar. Have one pound cooked, peeled potatoes. Press them through a sieve. Add the fish to the potatoes. Break in two whole raw eggs, add a saltspoon ground English mustard, a saltspoon grated nutmeg, two saltspoons white pepper and one and a half teaspoons anchovy sauce. Mix the whole thoroughly in a bowl with a wooden spoon for three minutes.

Sprinkle two tablespoons flour on a table. Spread the preparation nicely over the flour and divide it into six equal parts; neatly roll them in the flour, giving them nice cake forms.

Heat one ounce butter or good fat in a frying pan, drop in the cakes and fry for three minutes on each side, or until of a good golden colour. Remove them with a cake turner and drain well. Dress on a hot dish with a napkin and serve very hot.

6. BROILED SIRLOIN STEAKS, MA!TRE D'HOTEL Have two fine, tender sirloin steaks of one pound and a quarter each. Flatten them evenly and nicely with a cleaver. Pour a tablespoon good oil on a plate, turn the steaks in the oil several times, then season with a teaspoon salt and a light teaspoon white pepper, evenly divided all over. Arrange them on a broiler and broil them on a brisk charcoal fire for six minutes on each side. Remove, dress on a hot dish; spread the maitre d '"hotel butter (No. 7) over the steaks and serve as rapidly as possible.

7. MA!TRE D'HOTEL BUTTER Have on a cold plate three-quarters of an ounce good table butter, half a teaspoon well-washed, thoroughly dried and finely chopped

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FRIDAY, JANUARY FIRST 5 parsley, one-quarter teaspoon of ditto chervil (cerfeuil), half a teaspoon juice from a sound lemon, one saltspoon salt, and a half saltspoon white pepper. Mix the whole well together with a fork and use when required.

N. B. — This maitre d 'hotel butter should always be kept in a cool place until required.

Peel, clean and cut into pieces one-half inch square and two and a half inches long four good-sized sound potatoes. Wash well in cold water and drain thoroughly.

Have some boiling fat in a frying pan; plunge in the potatoes and fry for ten minutes, being very sure that the fat is thoroughly boiling before the potatoes are plunged in. Lift up with a skimmer, lay on a dish; let rest for one minute, replace in the boiling fat and fry for three minutes more; lift up with a skimmer, lay on a kitchen towel and dry thoroughly. Sprinkle the equivalent of a teaspoon of salt over them, dress on a hot dish and serve.

French fried sweet potatoes are prepared exactly the same way, and both should be promptly served after having been prepared. 9. WHEATEN CAKES One-quarter pound flour, one raw egg, one-half ounce powdered sugar, one-quarter ounce baking powder, one-half pint cold milk and a saltspoon salt.

Place the flour in a bowl with the sugar, baking powder, milk and salt, and carefully break in the egg. Briskly mix with a whisk until thoroughly thickened.

Lightly butter the bottom of a large black frying pan with one-half ounce melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in some of the preparation with the aid of a ladle, making four cakes two inches and a half in diameter, and cook for two minutes on each side, seeing that they are of a nice golden colour, but not black. Dress on a hot dish, cover with a napkin and keep hot; then proceed to prepare the balance in the same way. Serve with maple syrup separately.

Baked Sweet Potatoes French Pancakes with Jelly 10. STUFFED CRABS DIABLE One pound crab meat, half a pint cold milk, half a gill cream, onehalf medium, sound, chopped onion, one-half bean chopped garlic, one teaspoon finely chopped parsley, one ounce butter, one teaspoon Eng-

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6 THE INTERNATIONAL COOK BOOR lish mustard in powder, one-half teaspoon salt, one tablespoon Worcestershire sauce, one-half saltspoon cayenne pepper, one-half saltspoon grated nutmeg, three tablespoons flour, two raw egg yolks and two ounces bread crumbs.

Place the milk, cream, garlic, parsley, mustard, salt, pepper, Worcestershire sauce and nutmeg in a saucepan, and boil for five minutes, lightly mixing meanwhile. Place in another saucepan the butter and onion, stir, and let it get a good golden colour, then add the flour; mix well with the wooden spoon. Pour the other preparation into this, mix thoroughly, and then allow to gently simmer for five minutes. Add the two egg yolks, briskly mix till well thickened; add the crab meat, gently mixing for two minutes. Pour it over a flat dish and let get cold. Have six medium-sized, well-cleaned crab shells and equally fill the shells with the preparation. Smooth the surface with the blade of a knife. Equally divide the "devilled butter" on top of the crabs. Spread the bread crumbs over. Pour a very little melted butter over the bread crumbs. Arrange them on a tin pan, and place in the hot oven for ten minutes to bake until they obtain a nice golden colour. Remove from the oven and dress on a hot dish with a folded napkin. Decorate with parsley greens and six quarters of lemons and serve ii. DEVILLED BUTTER Half an ounce good butter, two saltspoons ground English mustard, one teaspoon good white wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne pepper and one egg yolk. Place all these articles in a bowl, thoroughly mix well together with a spoon and use as required.

Procure two fine, tender spring chickens of one and a quarter pounds each. Singe and cut off the legs at the first joints (keeping them for soup stock). Remove the back, split through the spine, beginning at the neck, totally removing the spine with neck. Neatly draw. Remove the breast bones, wipe them with a towel and nicely flatten them with a cleaver.

Place one-half tablespoon oil on a flat dish with a teaspoon salt and two saltspoons white pepper; turn the chicken several times in the seasoning. Arrange them on a clean double broiler, and broil on a brisk fire for eight minutes on each side. Remove. Have six pieces of fresh toast on a hot dish; dress the chicken on the toast. Equally spread a maitre d'hotel butter, prepared as per No. 6, over the chicken. Arrange twelve slices of freshly broiled bacon (No. 13) 13. BROILED BACON With a keen knife cut the under bones off a fine breakfast bacon; pare both edges, also the end (opposite side to the string end, which is

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FRIDAY, JANUARY FIRST 7 used to hang it up). With a sharp knife cut the necessary number of slices for immediate use. To have it crispy and tasty, thin slices are always preferable, both for broiling and frying. Always cut them crosswise, never lengthwise. Arrange the slices on a broiler, and broil on a moderate fire for two minutes on each side; dress on a hot dish and serve immediately.

For frying — fry for two minutes on each side, in a frying pan with a little hot fat. Bacon should always be kept by the string in a dry, cool place; never on the ice.

14. BAKED SWEET POTATOES Select six good-sized, sound sweet potatoes. Slightly trim off both ends, wipe and place them on a tin plate, baking in the hot oven for forty-five minutes and turning trrm over every ten minutes. Remove and serve on a hot dish envelope a in a folded napkin. 15. SPAGHETTI A L'ITALIENNE Have a pan on the fire with three quarts water and a tablespoon salt; when thoroughly boiling, gently slide in three-quarters of a pound fine Italian spaghetti, without breaking it, and boil for twenty-five minutes. Remove and thoroughly drain.

Then place in a sautoire with a good tablespoon butter, a saltspoon salt, a good saltspoon white pepper and a light saltspoon grated nutmeg. Toss gently on the fire for four minutes. Add a light half-pint hot tomato sauce (No. 16), gently mix with a fork, then add two ounces grated Parmesan or Swiss cheese and mix well again with the fork for one minute longer. Dress on a hot dish and serve. Two ounces butter, four ounces lean, raw ham, cut into small pieces, two sliced carrots, two sliced onions, one chopped leek, two branches chopped parsley, a branch chopped celery, two cloves, one teaspoon whole peppers, one-half sprig bay leaf, one-half ditto thyme, a chopped green pepper, a bean of garlic, two quarts fine, red, sound tomatoes cut into quarters (or two quarts canned), four tablespoons flour, one tablespoon salt and a light tablespoon powdered sugar. Place all the above articles, except the flour and tomatoes, in a large saucepan; set it on a brisk fire. Mix well with a wooden spoon and let cook for twelve minutes, or until of a good brown colour, lightly mixing meanwhile. Add the flour, mix well, cook for five minutes, then add the quartered tomatoes and one quart cold water. Mix thoroughly; cover the pan and let boil very slowly for one hour and a half, mixing once in a while. Strain through a sieve into a vessel, then strain again through a cheesecloth into another vessel. Use the amount required and place the remaining tomato sauce (after having been cooled off) in bottles; cork them well and always keep in a cool place for future use. This important sauce being of such general use, and at times required only in a very small quantity, it would be advisable for convenience to

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prepare in larger amount than is required each time, as it will keep in perfect condition for a long time.

Four ounces sifted flour, half ounce powdered sugar, two whole raw eggs, one saltspoon salt, three-quarters pint good cold milk, eight drops vanilla essence, four drops orange flavouring and a tablespoon Jamaica rum.

Place the flour in a vessel, break in the eggs, add the sugar, salt, essences and the milk gradually. With a wire whisk briskly beat up the whole together for five minutes, or until thoroughly thickened. Then pass it through a Chinese strainer into another small vessel and let stand for thirty minutes. Have a tablespoon melted butter on a saucer. Have a small frying pan, six inches in diameter at the bottom, lightly greased with the butter by means of a small hair pastry brush. When the bottom of the pan is thoroughly hot pour the equivalent of three tablespoons of the preparation into the pan (at once) and fry on a brisk fire till of a nice golden colour — which will take about a minute — turn it over and fry exactly the same. Be very careful not to allow the cakes to get black. Carefully turn the cake on a hot plate on the corner of the range. Proceed to make eleven more exactly the same way. Lightly dredge with fine sugar the one on top, roll it up nicely and dredge just a little more sugar over. Lay it on a hot dish. Proceed the same way with the others and serve very hot.

Blue Point Oysters Celery en Surprise Olives Cream of Asparagus — Parisienne Striped Bass en Court Bouillon Potatoes, Hollandaise Mignons of Beef, Bordelaise Stuffed Tomatoes Sweetbreads Braises, Bearnaise Green Peas Punch, Lalla Rookh Punch, Francaise Red Head Duck with Jelly Chicory Salad Peach Pudding Vanilla Ice Cream Oysters should be kept in a cold place and thoroughly washed before they are opened. They should be opened on the deep shell, so as to better preserve the liquor, then placed on finely chopped ice for a short time — too long destroys their flavour. While they should be kept as cold as possible, they should never be allowed to freeze, therefore they must only be opened shortly before they are needed; for once frozen they quickly turn sour. The proper way to open them is to place the deep shell in the palm of the left hand and break them on one side. The Boston stabbing knife is preferable for this, but if there be none handy use a small block that the oysters can fit into and stab it on the edge;

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FRIDAY, JANUARY FIRST g or even a chopping block and chopping knife may be employed in case of necessity.

Serve six oysters for each person, if small; if medium five; nicely arranged on oyster plates with quarters of sound lemon. 19. OYSTERS WITH ALEXANDRE DUMAS £AUCE Place in a saucebowl a heaping teaspoon salt, three-quarters teaspoonful fresh-crushed very fine white paper, one medium-sized, sound shallot, peeled and very finely chopped, one heaping teaspoon very finely chopped chives, half a teaspoon finely chopped parsley. Gently mix together, then pour in half a teaspoon olive oil, six drops of tobasco sauce, one teaspoon Worcestershire sauce, a light saltspoon good fresh mustard, and lastly one light gill good vinegar; mix well, send to the table, and with a teaspoon pour a little of the sauce over each oyster just before eating them.

20. CELERY EN SURPRISE Pare off the green branches of two stalks of fine, fresh, white celery, Separate all the branches; nicely trim the tender parts, as well as the roots, and place them in a basin with plenty of cold water and wash thoroughly. Remove the branches from the basin, lay them on a towel, and then with the forefinger gently spread a very little green butter on the inside of each branch. Dress on a celery dish. Cover with chopped ice and serve. (Always keep the discarded celery for soups or for other useful purposes.) 21. GREEN BUTTER One sound peeled shallot, one-quarter bean peeled garlic, two branches well-cleaned parsley, one branch fresh watercress, threequarters of an ounce fresh butter, one and a half saltspoon s salt, onehalf saltspoon cayenne pepper. Place all these in a mortar, except the butter, and pound to a pulp; add now the butter and pound again until the whole is well thickened. Pass through a strainer into a bowl, keep in a cool place and use as required.

22. CREAM OF ASPARAGUS Heat one tablespoon melted butter in a medium-sized saucepan, then add a pint of drained canned asparagus tips, keeping the liquor, and gently cook on the fire for ten minutes, occasionally mixing meanwhile; pour in the liquor of the asparagus and two quarts hot water; add one sliced white onion, two cloves, one saltspoon thyme, one bay leaf and two branches parsley. If any clean raw chicken bones are at hand, add them. Season with two teaspoons salt, half teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let gently simmer for forty minutes. Dilute in a bowl five tablespoons rice flour with one egg yolk and one pint of milk, and add to the broth. Mix well with a wooden spoon while cooking for five minutes. Remove; strain the cream through a fine sieve, then through

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cheesecloth into a hot soup tureen, and serve with a plate of fried bread croutons (No. 23.).

23. BREAD CROUTONS FOR SOUPS Cut four slopes of bread into exceedingly small dice-shaped pieces. Thoroughly heat in a small frying pan one tablespoon clarified butter, drop in the bread and gently fry until of a nice golden colour. Remove; drain well, and use as required for soups, etc.

24. How To MARINADE FISH Place in an earthen basin one small, sound sliced white onion, three chopped parsley roots, half a sound sliced lemon, two cloves, one crushed bay leaf, half a teaspoon ground thyme, one teaspoon whole black peppers, one teaspoon allspice, three tablespoons vinegar, one tablespoon salt and one quart cold water. Mix well; lay the fish in the basin, cover it well with the mixture and let marinade for six hours. Remove, drain it well and place the fish in a sautoire, as hereunder explained (No. 25). After the marinade has been used place it in a stone jar for further use, as in a cool place it will keep in good condition for two weeks.

25. STRIPED BASS EN COURT-BOULLION Scale, cut off the fins, thoroughly wash and wipe two very fresh striped bass of one and a half bounds each. Place them in the above marinade for six hours. Place in a large saucepan or fish kettle a sliced onion, a sliced carrot, two parsley roots, a sprig of thyme, two bay leaves and two cloves.

Lay the fish over the vegetables, pour in half a gill white wine and just enough cold water to cover them. Season with a heavy teaspoon salt, half a teaspoon pepper and a tablespoon vinegar. Cover the pan, then let come to a boil. Shift the pan to the corner of the range and let gently simmer for thirty minutes. Carefully lift up the fish with the skimmer, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve with a little melted butter separately. Boil six medium-sized, sound potatoes in two quarts of boiling water with a teaspoon of salt for thirty-five minutes, then peel and cut them lengthwise into even quarters. Place them in a sautoire with a light tablespoon butter and half a teaspoon finely chopped parsley. Season with half a teaspoon salt and a saltspoon white pepper. Toss them gently while warming for five minutes. Dress on a hot dish and serve. 27. MIGNONS OF BEEF, BORDELAISE Have a two-pound piece of fine tenderloin of beef (filet). Pare nicely all around, then cut into six equal filets. Flatten them lightly. Lay them on a dish, season with a teaspoon salt and half a light teaspoon white pepper, evenly divided. Heat a tablespoon of clarified butter in

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FRIDAY, JANUARY FIRST ii a large frying pan, lay in the filets one beside another and cook briskly for three minutes on each side. Dress on a hot dish, one overlapping another. Pour the Bordelaise sauce over them (prepared as per No. 28) 28. BORDELAISE SAUCE Finely chop six small, very sound, peeled shallots and place them in a small saucepan with a gill claret, and let reduce on the fire to half the quantity. Then pour hi half a gill hot tomato sauce (No. 16) and one gill hot demi-glace (No. 122). Season with a light saltspoon salt and a very little cayenne pepper and let boil very slowly for eight minutes. Shift the pan on the corner of the range, then add, little by little, half an ounce good butter, and continue mixing until the butter is thoroughly dissolved.

Prepare a beef marrow as per the following recipe. Thoroughly drain and add it to the Bordelaise sauce; gently mix and serve as directed. 29. BEEF MARROW Place a good-sized marrow bone in a warm place for thirty minutes. Then sharply knock the bone on a table on the large, open end, so as to have the marrow detach easily. Cut it into thin slices, gently drop it into half a pint boiling water with one-half teaspoon salt, and immediately remove the pan to the table and let stand in the water for five minutes. Lift up the marrow with a skimmer and use as required. Wash and dry well six fine, sound, good-sized red tomatoes. Cut through the top of each, without detaching, so that it will serve as a cover. Scoop out the inside of each tomato with a vegetable scoop, being careful not to cut the skins, and lay them on a plate. Season the interior with half a teaspoon salt and two saltspoons white pepper equally divided. Then fill each tomato with a tomato stuffing (No. 31) and close down the covers. Lightly butter a tin plate and lay them on it; spread half a teaspoon melted butter on top of each; arrange them on a roasting tin and place in a moderate oven to bake for sixteen minutes. 31. STUFFING FOR TOMATOES Melt a tablespoon butter in a saucepan, add four sound, peeled and finely chopped shallots, and while cooking mix well rather briskly for one minute. Add the scooped-out "tomato meat," three goodsized finely chopped mushrooms, the meat of two raw sausages, half a bean of garlic finely chopped, one teaspoon chopped parsley and a teaspoon chopped chives. Season with half a light teaspoon salt, half saltspoon white pepper, and two saltspoons sugar. Mix all well while cooking for three minutes, then add three tablespoons fresh bread crumbs and one raw egg yolk. Thoroughly mix for two minutes, then place in a bowl to cool off. Stuff the tomatoes evenly with it.

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32. SWEETBREADS BRAISES, BEARNAISE SAUCE Six blanched sweetbreads, half a medium, sliced carrot, half ditto sliced onion, half a sliced leek, half a branch chopped celery, half a branch parsley, one clove, one fine, ripe, chopped tomato, two allspices, half bay leaf, one saltspoon thyme, half ounce chopped lard. Melt a teaspoon butter in a saucepan large enough to easily hold the breads, add the lard, as well as all the other articles, and braise on the fire for ten minutes, mixing well once in a while. Lay the sweetbreads on top and sprinkle over them a teaspoon salt. Pour in cold water up to half the height of the sweetbreads. Cover them with a piece of buttered paper. Then as soon as they come to a boil, place them in the hot oven for thirty minutes. Remove and dress on a hot dish. Strain the gravy over the breads and serve with the Bearnaise sauce in a bowl separately.

33. How TO BLANCH SWEETBREADS Clean and neatly trim three pairs fine, heart sweetbreads. Soak them for two hours in cold water, changing the water three times. Remove from the water, drain well, and then plunge into boiling water with a teaspoon salt for five minutes. Remove, drain thoroughly, cover with a napkin, and they will be ready to use. 34. SAUCE BEARNAISE Four small, sound, peeled and finely chopped shallots, one branch very fresh, chopped tarragon, two tablespoons good white-wine vinegar, two raw egg yolks, two and a half ounces hot fresh melted butter and one teaspoon freshly crushed white or black whole pepper. Place shallots, tarragon, vinegar and pepper in a small saucepan and reduce on a slow fire to one-half the quantity. Press it through a napkin into another small saucepan. Add the two egg yolks, briskly mix with the whisk, with the pan on the corner of the range, for four minutes, without allowing to boil. Gradually add the hot melted butter, continually mixing meanwhile and keeping the pan on the corner of the range. Season with a saltspoon salt and half a saltspoon cayenne pepper. Mix well again for a minute. Add half teaspoon finely chopped parsley. Mix well and serve as directed.

35. GREEN PEAS, CANNED Thoroughly drain a pint of canned green peas; then plunge tnem into a small saucepan with a pint of boiling water for two minutes. Drain well through a strainer and replace them in the saucepan; add one tablespoon good butter," half teaspoon salt, one teaspoon powdered sugar and one saltspoon white pepper. Shuffle or toss them well in the pan without cooking again. Pour them into a hot, deep dish and serve. 36. PUNCH FRANCAISE Place in a small saucepan half a gill good rum, eight ounces granulated sugar, the grated rind of a sound orange and the grated rind of a

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FRIDAY, JANUARY FIRST 13 very sound lemon, as well as the juice of two oranges, two lemons, and half a teaspoon vanilla essence (see for its preparation No. 3232). Have in a small teapot a tablespoon green tea; pour over it a pint of thoroughly boiling water and allow to infuse for ten minutes. Strain the tea through a clean cloth into the preparation and thoroughly mix; set the pan on the fire and let come to a boil. Remove from the fire, strain the punch through a cloth into a small freezer and let thoroughly cool off. Carefully cover it, place the freezer in a wooden tub with plenty chopped ice mixed with rock salt and then freeze for twenty minutes. Carefully wipe off the salt water from the top of the cover, remove the cover, then divide the punch into six sherbet glasses and serve. 37. ROAST REDHEAD DUCKS Pick, singe, draw and neatly wipe two fine, fat redhead ducks. Season the inside of each with a good half teaspoon salt, cut the neck of each duck near the carcass, run in the head from the end of the neck to the back of each duck and nicely truss. Place a small branch of celery inside of each bird, place them on a roasting pan and spread a teaspoon melted butter on the surface of each. Sprinkle a very little salt over them. Set in a brisk oven to roast for from sixteen to eighteen minutes. Remove, untruss and take out the celery. Dress on a hot dish. Skim off the fat from the gravy, drop in two tablespoons hot water, lightly mix and boil on the range for one minute, then strain the gravy over the ducks and serve with six pieces of fried hominy and currant jelly separately.

3 7 A. FRIED HOMINY FOR GAME Have one pint boiling water with half a teaspoon salt in a small saucepan; then gently and gradually drop in four ounces hominy, stirring well with the wooden spoon, and let it slowly cook for twenty-five minutes, lightly stirring occasionally. Transfer the hominy into a very small tin and let cool off. Then turn it on a lightly floured corner of a table. Cut the hominy then into six equal lozenge pieces. Lightly dip them in beaten egg, then lightly roll in bread crumbs, plunge and fry in thoroughly boiling fat for five minutes. Lift up with the skimmer, thoroughly drain on a towel, arrange on a dish with a folded napkin Procure two medium-sized heads of very fresh white chicory; carefully pare off the green leaves and cut away the roots. Carefully wash, thoroughly drain in a wire salad shaker or a clean napkin and place in a salad bowl. Season with four tablespoons dressing, as per No. 863. Thoroughly mix and send to the table.

39. PEACH PUDDING Three slices white bread without crust; cut them into pieces onequarter of an inch square. Two tablespoons well-cleaned, small Sul-

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tana raisins. One pint can or the equivalent of fresh peaches, cut into one-quarter-inch square pieces, four drops almond flavouring and five drops vanilla essence.

Place all the above articles in a vessel and mix well together. Thoroughly clean six small lightly buttered individual pudding moulds, then fill them up with the mixture, being careful not to press the bread in the moulds. Pour the custard preparation No. 40 in each mould, equally divided. Place the moulds in a sautoire with hot water up to half their height. Place in the hot oven and let steam for thirty minutes. Remove from the oven, unmould, lay them on a hot dish, and serve with a hot rum sauce in a saucebowl, separately.

40. VANILLA CUSTARD FOR PUDDINGS Two raw eggs, two ounces powdered sugar, one-half pint cold milk, three drops vanilla essence. Break the eggs in a bowl, add the sugar and sharply beat with the wire whisk for three minutes or until well thickened. Add the milk and essence and briskly mix with a whisk for two minutes. Then the custard preparation is ready for use. 41. HOT RUM SAUCE Place in a very small, clean saucepan a quarter pint of cold water, two ounces fine sugar, the rind of one sound lemon, three tablespoons good Jamaica rum, one teaspoon cognac, one teaspoon good butter, four drops vanilla essence and a very small piece of cinnamon. Mix well, then let it come to a simmering point; thicken the same with a saltspoon arrowroot, gently mix while allowing to simmer for one minute and a half. Remove the lemon rind and cinnamon. Pour the sauce into a saucebowl and serve separately.

42. VANILLA ICE CREAM, ONE QUART Six egg yolks, eight ounces powdered sugar, one pint cream, one pint fresh milk and one stick vanilla. Place the egg yolks and sugar in a small saucepan and mix thoroughly with a wooden spoon for five minutes. Place the cream, milk and vanilla into another small saucepan and let come to a boil; then immediately pour it into the eggs and sugar, little by little, carefully mixing with the wooden spoon while heating for five minutes; but under no circumstances allow it to boil.

Remove it from the fire, pour in a bowl and let thoroughly cool off. Remove the vanilla and strain the cream through a Chinese strainer into a small ice-cream freezer. Place the freezer in a tub, see that the freezer is completely buried jn cracked ice mixed with rock salt, then briskly freeze for thirty minutes, seeing that the ice cream is thoroughly firm. Have a cold dessert dish with a folded napkin ready, dress the ice cream on the dish and send to the table.

N. B. Wipe, place and keep the vanilla bean in a small box buried in powdered sugar, and use again for four or six times when

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SATURDAY, JANUARY SECOND 15 Punch Lalla Rookh is simply vanilla ice cream mixed with rum. Prepare a pint only of vanilla preparation, and just before freezing add half a gill good rum. Divide it into six punch glasses and serve. 43. MACAROONS Boil four ounces sweet almonds in water for three minutes; thoroughly drain and peel them nicely. Place them into a sieve and lay them at the door of a slow oven to dry for ten minutes. Drop them into a mortar, with one-half pound powdered sugar, the whites of three eggs and two drops vanilla essence. Pound all well till of a smooth paste. Transfer into a vessel and beat with the wooden spoon until of a good consistency.

Arrange a half-inch tube at the bottom of a small pastry bag. Drop the paste into the bag. Have a pastry baking pan and lay it in a piece of brown paper the full size of the bottom of the pan. Then gently press the preparation down into the papered pan, one inch in diameter, taking care that each is entirely separated from the others. Take a damp towel and drop it gently on the macaroons, so as to shape them perfectly. Place the pan in a rather slow oven and bake for twenty minutes, so they will obtain a good golden colour. Remove from the oven and let them cool. To remove them easily from the paper, wet part of a table, lay the paper over this for two minutes, detach them, dress on a dish and serve. Place in jar or tin those not needed, as they will keep in good condition for 'several days.

January ad (supposedly Saturday) Hominy and Cream Bacon and Eggs Fried Smelts, Tartare Broiled Mutton Chops Hashed Brown Potatoes Raspberry Marmalade Wipe nicely and core with an apple corer six fine, sound, not too ripe, apples. Lay them on a tin with one-half gill hot water. Fill the cavity of each with granulated sugar and baste the top of each with just a little melted butter. Place in a moderate oven to bake for thirty-five minutes, or until nice and soft. Remove from the oven. Dress on a hot dish and serve with a pitcher of cream or milk. Half pint hominy, one pint water, half pint milk, one teaspoon butter and half teaspoon salt. Wash the hominy in cold water and drain well. Boil the water and milk in an enamelled saucepan together, then

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add the hominy, salt and butter, and slowly cook for forty-five minutes, stirring with a wooden spoon once in a while to prevent burning at the bottom. Pour into a hot tureen and serve with cream or milk separately. 46. BACON AND EGGS Thoroughly heat half a teaspoon melted butter in a small frying pan. Carefully crack two fresh eggs on a saucer without breaking the yolks, then slide them into the pan. Season with just a very little salt and pepper, and fry on a slow fire for three minutes. Slide them on a hot dish. Proceed with five other portions in exactly the same way. Lay over the eggs in each dish one slice of bacon prepared as per No. 13 and serve Clean and wipe dry twelve medium, fine, fresh smelts* Season evenly with a teaspoon salt and a saltspoon white pepper. Gently roll them in flour, then dip in beaten-up eggs, lightly roll in fine bread crumbs, and plunge them into boiling fat to fry for five minutes. Remove with a skimmer and lay on a dry cloth to thoroughly drain. Dress on a hot dish with a folded napkin. Decorate with parsley greens and six small pieces of sound lemon in quarters.

48. SAUCE TARTARE Have on a plate three small, very sound and finely chopped pickles, one sound, finely hashed shallot, one-half teaspoon finely chopped parsley, one teaspoon capers, finely hashed, a quarter teaspoon chopped tarragon and a quarter teaspoon finely chopped chervil (cerfueil). Place in a china bowl one raw egg yolk, one-half teaspoon ground English mustard, one-half teaspoon salt, a saltspoon cayenne pepper and one tablespoon good vinegar. Sharply mix with the wire whisk; then pour in, drop by drop, one gill good olive oil, continually mixing till alJ the oil is added. Add now all the ingredients, waiting for action, to the sauce, and briskly mix the whole together with the whisk for four minutes. Transfer into a cold saucebowl and serve. If any of the sauce is left over, place it in a china bowl and always keep it in a cool place for further use.

49. MUTTON CHOPS, BROILED Pare and neatly flatten six fine, tender, thick mutton chops. Season with a teaspoon salt and two saltspoons white pepper. Lightly oil the broiler with oil. Place the chops on the broiler and cook for five minutes on each side. Dress on a hot dish, crown-shape. Spread a very little butter over them. Decorate the dish with a little fresh watercress Boil in a quart of water with a teaspoon salt six medium-sized potatoes for thirty-five minutes. Peel, let cool off and then chop them very fine.

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SATURDAY, JANUARY SECOND 17 Heat a tablespoon butter or good fat in a frying pan and add the potatoes. Season with a teaspoon salt and three saltspoons white pepper. Gently toss them in the pan while cooking on a brisk fire for ten minutes. Give them an omelet shape and let them get a nice golden colour, which will require five or six minutes. Turn them on a hot dish and serve. One-quarter pound wheat flour, half pound cornmeal, half ounce powdered sugar, half ounce good butter, half pint cold milk, half ounce baking powder, half teaspoon salt and one whole raw egg. Place all these articles in a basin and carefully mix with the hand until thoroughly thickened, which will require about six minutes. Lightly butter the interior of six oval corn-bread or muffin moulds. Place the preparation into the moulds up to three-quarters of their height. Lay them on a baking tin and bake in the hot oven for twenty minutes. Remove, dress on a hot dish with a folded napkin t Curried Scallops Veal Cutlet, Tomato Sauce Pommes Fondantes Two pounds raw beef from a shin, cut into pieces, any parings of chicken, beef and bones of same on hand, one-medium sized sliced carrot, one medium ditto sliced turnip, one ditto onion, one branch parsley chopped up, one clove sound garlic chopped up, one branch chopped celery, one ditto chervil, one ditto leeks, one tablespoon salt, ten whole black peppers, one clove, five allspice, one sprig bay leaf and one saltspoon thyme.

Place all the above in a saucepan, then pour in a little cold water to nearly cover the meat, and other ingredients. Place the pan to one side and let it stand to infuse for one hour. Then place the pan on the hot range and gently stir the contents with a wooden spoon while cooking for five minutes. Pour in two and a half quarts of boiling water and stir well again until it comes to a boil. Cover the pan and let it slowly simmer for one and a half hours. Strain the consomme through a napkin into six cups or a hot tureen and serve very hot. N. B. — When the consomme* is not to be served in cups, but with vegetables, pastes and so on, then it should be strained into another saucepan, as you will be directed.

53. SCALLOPS IN CURRY Plunge one and a half pounds well-cleaned fresh scallops in a quart of boiling water with a teaspoon salt and boil for two minutes. Drain

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thoroughly in a sieve and place them in the curry sauce, as per No. 54. Cook the whole together for two minutes and serve in a hot, deep dish. 54. CURRY SAUCE Brown in a saucepan to a good golden colour in one ounce butter one medium-sized, sound, chopped-up onion; add one ounce lean, finely chopped ham, half branch of the white part of celery chopped, halfchopped green pepper, one sprig thyme, one clove, ten whole black peppers and half a sliced leek. Mix thoroughly with the wooden spoon while cooking for five minutes. Season with two saltspoons salt, adding one liberal teaspoon good curry powder and half a tablespoon flour. Mix well, then pour in a good half pint boiling water (if consomme or chicken broth is at hand, use it in place of the water). Gently mix again and allow to slowly cook for eighteen minutes, meanwhile lightly stirring at the bottom occasionally. Dilute one egg yolk in a tablespoon cream and add it to the curry sauce; mix well, but do not allow to boil again. Strain through a sieve into another saucepan. N. B. Unless otherwise mentioned, a "tablespoon flour" means to be about a level, not a heaping, tablespoonful. 55. VEAL CUTLETS, TOMATO SAUCE Pare nicely and flatten six rib veal cutlets. Season with a teaspoon salt and half a teaspoon white pepper, evenly divided. Roll them in beaten-up egg, then lightly roll in bread crumbs mixed with a tablespoon grated Parmesan or Swiss cheese.

Heat one ounce butter in a sautoire and fry the cutlets for five minutes on each side; then place in the hot oven for eight minutes. Dress on a hot dish, one overlapping another, and serve with a gill of hot tomato sauce (No. 16) in a saucebowl separately.

56. POTATOES, FONDANTES Peel and cut into half-inch dice-shaped pieces six sound, mediumsized raw potatoes. Wash well and drain. Cut into small pieces and melt in a small saucepan one ounce salt pork, add one sound, finely hashed onion and two bay leaves, and brown till of a nice golden colour. Then drop in the potatoes, season with half a teaspoon salt and two saltspoons white pepper, and pour in sufficient boiling water to cover them up to three-quarters of their height. Cover the pan, let them slowly cook for forty minutes and suppress the bay leaves. Dress on a hot dish, besprinkling with a little chopped parsley, and serve. Soak four ounces California figs in a quart lukewarm water for one hour. Remove, drain well on a towel. Cut them into quarter-inch pieces; place in a bowl, adding two ounces bread crumbs, two ounces 'powdered sugar, one ounce flour, one tablespoon rum and three egg yolks. Mix all well together with a wooden spoon for five minutes. Then beat up the whites of the three eggs to stiff froth and add to the

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SATURDAY, JANUARY SECOND 19 other bowl; lightly mix with the spoon for a minute. Lightly butter and flour a quart pudding mould, then pour in the preparation. Place the mould in a pastry tin and pour in boiling water up to half the height of the mould. Remove, unmould on a hot dish and serve with a sauce Sabayon (prepared as per No. 102) over the pudding. Radishes, Caviare Canape Tomato with Vermicelli Halibut Steaks, Anchovy Butter Pommes Persillade Leg of Lamb, Jardiniere Fried Apples Roast Turkey, Cranberry Sauce Celery Salad, Mayonnaise 58. RADISHES Select two bunches of fine, round, red, sound and rather small radishes. Pare them nicely and leave on each radish two of the prettiest leaves. Cut away the roots, and also a little of the peel around the roots. Place them in cold water and wash well. Nicely arrange them on a flat dish so that they meet toward the centre, the green leaves lying outward. Serve with chopped ice over them.

59. CANAPES OF CAVIARE Cut out from sandwich bread six pieces one-third of an inch thick and one and a half inches square. Toast them to a good golden colour. Neatly trim the crust, then evenly spread over one teaspoon Russian caviare on each toast. Hash very finely one cold hard-boiled egg. Mix it thoroughly with one teaspoon very finely chopped parsley, one teaspoon finely chopped sound onion. Spread this over each toast, evenly divided. Dress on a dish with a folded napkin, decorate with six quarters of lemon and parsley and serve.

60. TOMATO WITH VERMICELLI Melt in a saucepan one ounce butter, add one ounce finely chopped ham, one medium chopped carrot, one medium chopped onion, two branches parsley, one chopped leek, ten whole black peppers, one clove, one bay leaf, one saltspoon thyme. Mix well and brown nicely for fifteen minutes, occasionally mixing meanwhile. Add one quart canned — or the equivalent of fresh crushed — tomatoes, with two and a half quarts white broth (No. 701) or water. Season with a level tablespoon salt and one light tablespoon sugar. If there be any bones on hand, either of beef or poultry, add them to the stock. Cover the pan and let gently boil for one hour and fifteen minutes. Heat in a saucepan one tablespoon melted butter and add two tablespoons flour. Mix well while browning for two minutes, then thicken the soup with this, continuing to mix with the wooden spoon while adding it. Boil for fifteen minutes longer and strain through a sieve into another

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saucepan. Boil one gill broken vermicelli in a pint of water for eight minutes. Drain well and add it to the soup. Boil again for five minutes. 61. HALIBUT STEAKS, ANCHOVY BUTTER Procure two and a half pounds fresh halibut. Cut into three even steak-like pieces; oil them lightly, season with a teaspoon salt and a saltspoon white pepper. Arrange them on a broiler and broil for six minutes on each side. Lay them on a hot dish. Neatly spread the anchovy butter over the dish and serve.

62. ANCHOVY BUTTER Place in a bowl three-quarters ounce butter, adding one tablespoon anchovy sauce and the strained juice of one-quarter of a sound lemon. Mix well together and keep in a cool place for general use. 63. POTATOES PERSILLADE Boil for thirty minutes in a quart water with a teaspoon salt six small peeled potatoes. Place them in a saucepan with one-half ounce butter. Season with a teaspoon salt and one-quarter teaspoon white pepper. Sprinkle over them one teaspoon finely chopped parsley; squeeze in the juice of half a sound lemon. Toss them gently while warming for five minutes. Place them on a hot dish and serve.

64. LEG OF LAMB, JARDINIERE Have a nice, tender, rather small leg of lamb. Trim the handle bone neatly. Rub half ounce butter or good fat all over it. Season with a light tablespoon salt and a teaspoon white pepper well distributed. Place it in a roasting pan. Pour four tablespoons cold water into the pan and roast in the oven for one hour, basting it once in a while. Remove it from the oven, dress on a hot dish, skim off the fat from the gravy and strain the gravy over the meat. Dress the jardiniere all around the leg and serve.

65. JARDINIERE With a small vegetable scoop dig out two medium-sized carrots and one good-sized turnip. Place them in a saucepan with a pint water and two saltspoons salt and let cook until soft, about thirty minutes. Drain the vegetables on a sieve and see that they are thoroughly dry. Put them back in the same saucepan with a light tablespoon butter, adding three tablespoons canned green peas, three tablespoons canned string beans cut into half-inch pieces, half a teaspoon fine sugar and a light saltspoon grated nutmeg. Mix all well together with a wooden spoon without mashing the vegetables, let slowly cook on the corner of the range for five minutes, and it will be ready for use. A piece of cauliflower and two tablespoons asparagus tips, cut into small pieces, and a few very small Brussels sprouts, all cooked separately, can be added to the jardiniere, if at hand.

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SATURDAY, JANUARY SECOND 21 66. FRIED APPLES Peel and core three large, good, sound apples. Slice them into slices half an inch thick. Dip them in cold milk, then roll them in flour. Melt one-half ounce butter in a frying pan. Place the apples in the pan and fry on a brisk fire until a nice golden colour on both sides, or two minutes for each side. Remove them with a skimmer and dress on a hot dish with a folded napkin. Besprinkle with a little powdered sugar and serve.

Procure a nice, tender turkey of about eight pounds. Remove the three sinews in each leg of the turkey by making an incision with a small, sharp knife on the under part, beginning one inch above the first leg joint and cutting upward for two inches right alongside the bone. Turn up the skin, then insert a small ice pick beneath the sinews and twist around until cleanly drawn, but only draw out one at a time. Remove the neck and cut the legs off one inch from the first joint. Singe, draw, wipe dry; truss with a needle from the wing to the leg. Season with a tablespoon salt, well sprinkled all over, and a light teaspoon white pepper. Cover the breasts with thin slices of larding pork. Lay the bird on a roasting pan, pour into the pan four tablespoons cold water. Place in the oven to roast for one hour and twenty minutes, being careful to baste it frequently with its own gravy while roasting, and turning it around once in a while to let get a good colour all over. Remove it from the oven, untruss and dress on a hot dish. Carefully skim the fat from the gravy, then strain the gravy over the turkey and serve with cranberry sauce in a bowl separately.

68. CRANBERRY SAUCE One pound sound red cranberries, one pound granulated sugar, half pint cold water. Wash the berries in plenty of cold water and carefully pick them, rejecting all those that float on top of the water, overripe or spoiled. Place them in an enamelled saucepan with half a pint cold water, and as soon as the water comes to a boil add the sugar; mix well with a wooden spoon and let gently boil for thirty minutes, mashing the berries as much as possible with the wooden spoon while cooking. Remove the pan from the fire, let the sauce get thoroughly cold, and always serve in a saucebowl separately.

N. B. The above amount of cranberry sauce will be considerably more than required for this occasion, therefore whatever is left over should be placed in a jelly jar, tightly covered and kept in a cool place, as it will keep in excellent condition for several months. A larger quantity than the above can be prepared if so desired.

69. CELERY SALAD, MAYONNAISE Pare off the green stalks and neatly trim the roots from two small stalks of white, crisp celery. Thoroughly wash, drain well, then cut into quarter-inch pieces. Dry well on a clean cloth, place in a salad bowl and season with two tablespoons dressing (as per No. 863). Mix

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well, and, just a minute before sending it to the table, add three tablespoons mayonnaise to the celery; mix it well and serve. 70. MAYONNAISE SAUCE Place one fresh egg yolk in a small bowl with one tablespoon good vinegar, one saltspoon ground English mustard, two saltspoons salt and a saltspoon cayenne pepper. Briskly beat up the whole together with a wire whisk for two minutes, then add, drop by drop, three-quarters of a gill good cool olive oil, continually mixing while adding it, and continue mixing for four minutes after the oil has been added; add the juice of one-quarter of a sound lemon, mix for one minute more, then use when required. Place the surplus of the mayonnaise in a cup and put in a cold place, as it will keep in good condition for two or three days. Lightly butter the interior of a one quart pudding mould. Arrange a small piece of white paper to cover the bottom of the mould. Cut out from a sandwich loaf of bread thirty round pieces one inch in diameter and one-third inch in thickness. Beat up in a bowl two raw egg yolks with a tablespoon powdered sugar and one gill cream or good milk. Steep the pieces of bread in the cream for ten minutes. Chop very fine six small slices of candied or canned pineapple and fifteen peeled pistaches. Mix them together, arrange a layer of the bread at the bottom of the mould, then a layer of pineapples, etc. Continue the same operation until all are used, seeing that the last is a layer of bread. Gradually fill the mould up to the height of the bread with a custard (as per No. 37). Place in a saucepan and pour in boiling water up to half the height of the mould. Place in a moderate oven to bake for one hour. Remove, unmould, dress on a hot dish, and serve with a hot pineapple sauce.

72. PINEAPPLE SAUCE Heat in a saucepan one and a half gills canned pineapple liquor with half gill granulated sugar and a small piece lemon peel (one quarter). Mix and let boil for six minutes. Add one teaspoon curacao. Mix a little. Remove the lemon peel and serve.

Sunday, First Week of January Farina with Milk Findon Haddock Omelet with Parsley Lamb Hash, Green Peppers Lyonnaise Potatoes Skin three-quarters of a pound fresh, sound, red rhubarb. Cut it into one-inch-long pieces. Place in a saucepan with half pound granu-

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SUNDAY, FIRST WEEK OF JANUARY 23 lated sugar and the rind of quarter of a sound lemon. Set the pan on a brisk fire and thoroughly mix with a wooden spoon until completely dissolved, which will take about fifteen minutes. Remove from the fire and let cool off. Remove the lemon rind. Transfer to a glass 74. FARINA WITH MILK Have a pint boiling milk in a small enamelled pan on the fire. Gradually add two gills farina, sharply mixing with the whisk while adding it. Add two tablespoons granulated sugar. Mix well and let cook for fifteen minutes, mixing once in a while. Stir in one raw egg yolk and serve with cold milk.

75. OMELETTE, PLAIN Carefully crack eight fresh eggs into a bowl, season with one-half teaspoon salt and two saltspoons white pepper, adding half gill of fresh milk. Sharply mix the whole with a fork for two minutes. Place in a black frying pan one good tablespoon clarified butter, and when the butter crackles drop in the eggs and with a fork stir well for two minutes, then let rest for half a minute. Fold up with the fork — the side nearest the handle first — to the centre of the omelette, then the opposite side, so that both sides will meet right in the centre; let rest for half minute. Have a hot dish in the left hand, take hold of the handle of the pan with the right, bring both dish and pan to a triangular shape, and with a rapid movement turn the omelette over the centre of the dish and immediately send to the table. Always make the omelettes on a brisk fire without taking the lid off.

7 5 A. To CLARIFY BUTTER Place half pound good butter in a small, enamelled saucepan, then place the pan into another pan containing boiling water and let stand on the corner of the range until thoroughly melted; skim it well, then strain through a fine cloth into a bowl; keep in a moderate temperature and use as required.

76. FINDON HADDOCK, BROILED Lightly roll in oil one and a half pounds fine thick, smoked findon haddock. Arrange in a double broiler and broil for five minutes on each side. Dress on a hot dish, and serve with Maitre d'hotel butter (No. 7), nicely spread over.

77. LAMB HASH WITH GREEN PEPPERS Detach and cut into very small square pieces all the meat from the remaining leg of lamb of yesterday. Have the same quantity cooked potatoes, chopped the same as the lamb, and mix together. Melt an ounce butter in a small pan, and one medium, sound and finely chopped onion and a medium, finely chopped green pepper.

Mix well until they obtain a good golden colour. Add the lamb and potatoes. Pour in half pint hot broth or hot water and two tables

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spoons tomato sauce (No. 16). Season with three-quarters of a teaspoon salt, half a light teaspoon white pepper and a saltspoon grated nutmeg, Mix all well together and let cook on a brisk fire for ten minutes, stirring once in a while. Place the pan in a hot oven for fifteen minutes. Remove, dress on a hot dish, and serve with six bread croutons (No. 23) around the dish.

Boil in a quart of water with a teaspoon salt four medium, sound potatoes for thirty-five minutes. Drain and let cool off; slice them into the thickness of a silver dollar. Melt an ounce butter or good fat in a frying pan, add one good-sized, sound, white, sliced onion, and gently cook it for three minutes, lightly mixing meanwhile. Then add the potatoes. Season with a light teaspoon salt and three saltspoons white pepper, well sprinkled over the potatoes, then cook for seven minutes, gently tossing them once in a while. Give the potatoes a nice omelet form, then let them get a very good golden colour for about six minutes Turn on a hot dish, besprinkle with half teaspoon chopped parsley and Cinnamon cakes are to be prepared exactly the same as flannel cakes (No. 136), only adding half teaspoon ground cinnamon, mixed up in the preparation.

Broiled Devilled Sardines on Toast Squabs, Sauce Piquante Potatoes, Anna Omelette Souffle'e, Vanilla Open fifteen large, fresh clams and place them in a small saucepan with all their liquor. Add one and a half quarts cold water and four branches celery. Place on the fire, season with two saltspoons cayenne pepper, adding one teaspoon butter, and let boil for ten minutes. Strain through a napkin into six cups and serve.

81. BROILED SARDINES ON TOAST, DEVILLED SAUCE Have twelve fine, good-sized sardines. Carefully roll them, without breaking, in cracker dust (crumbs). Arrange them on a double broiler and broil on a brisk, fire for two minutes on each side, or until of a good colour.

Prepare six small toasts; place two sardines on each slice. Arrange them on a large dish. Pour a hot devilled sauce over them and serve. 82. DEVILLED SAUCE Brown in a small saucepan in half an ounce of butter four goodsized sound and very finely hashed shallots. Add half teaspoon ground

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SUNDAY, FIRST WEEK OF JANUARY 25 English mustard and one teaspoon flour. Mix well without cooking. Add four medium-sized, fine, red,, crushed and strained tomatoes; mix well, season with a teaspoon salt, half saltspoon cayenne pepper, adding a teaspoon powdered sugar and a teaspoon Worcestershire sauce. Mix thoroughly and then allow to slowly boil for twelve minutes, stirring once in a while. When finished, add quarter of an ounce butter. Mix well again, without boiling, for a minute, and the same is ready. 83. SQUABS, PIQUANTE SAUCE Singe and cut off the legs at the first joints, remove the heads, split open through the back, neatly draw and wipe dry six nice fat Philadelphia squabs. Remove the breast bones and lightly flatten with a cleaver. Place them on a dish, season with a teaspoon salt and half teaspoon white pepper, well divided all over. Heat two tablespoons melted lard in a large frying pan, lay in the squabs one beside another, and gently fry them for eight minutes on each side. Remove; pour a hot piquante sauce, prepared as per No. 177, on a hot dish. Dress the squabs over the sauce, one overlapping another, and send to the table.

84. POTATOES, ANNA Peel, wash and drain four good-sized, sound, raw potatoes. Slice them with a Saratoga-chip potato machine. If none is at hand, slice them as fine as possible. Grate two ounces Parmesan or Swiss cheese. Heat one ounce butter in a small frying pan, remove the pan from the fire and cover the bottom with a light layer of potatoes. Mix a teaspoon salt with two saltspoons white pepper, sprinkle a very little over the potatoes, spread a very little of the cheese over the potatoes, and place a few little bits of butter over the cheese. Arrange another layer of potatoes — and so on till all are employed. Cover the pan and place on a moderate fire for five minutes. Turn them over with a cake turner; let them cook again for three minutes and then place in the hot oven for ten minutes. Remove them from the oven. Turn on a hot dish and serve.

85. OMELETTE SOUFFLE" E, VANILLA Lightly butter and then dredge a little powdered sugar on the bottom of a rather deep, cold-metal or china dish, about twelve inches long by nine wide, that will stand the heat. Place in a vessel three ounces powdered sugar. Carefully break seven fresh eggs, drop the whites into a copper basin, and the yolks of four into the vessel containing the sugar. Crush as finely as you can three macaroons (as per No. 43), add them to the sugar and yolks, then with a whisk begin to beat the yolks, sugar and macaroons as briskly as you possiby can for twelve minutes, then lay aside.

Then, if handy, place the copper basin on some ice, and with the whisk beat up to a very stiff froth the seven whites in the copper basin, which will take about twelve minutes. Remove the whisk, then (with

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a skimmer in the right hand) with the left take hold of the vessel containing the preparation of yolk, sugar and macaroons and gradually pour it over the whites. Season with a light saltspoon salt and pour in ten drops good vanilla essence; gently mix the whole well together for two minutes with the whisk, or until thoroughly incorporated. Now take up the preparation with the skimmer and drop it into the centre of the buttered, sugared dish, taking special care to pile it as high as possible, so as to have it of a perfect dome-shape; with the blade of a knife make an opening on top two inches and a half long by two and a half in depth and one and a half inch wide. Turn the preparation, from the centre of the opening over on each side, heaping it a little higher at each end of the opening. Neatly smooth the sides' and all around with the blade of a knife, giving it any desired design to look attractive when cooked.

Heat the bottom of the dish on top of the range for just a minute, then place it in a moderate oven to bake for six minutes; remove it to the oven door, dredge powdered sugar over it liberally, replace it in the oven and bake for six minutes more, or until it has obtained an exceedingly good golden colour. Remove it from the oven, lay the dish upon another cold one and immediately send to the table. N. B. Special care should be taken when piling the preparation into the dish and making the opening, which should be done as rapidly as possible. When desired, the vanilla essence can be substituted by orange-flavour water.

Consomme, Prentanier Salmon, Normande Potatoes, Brioches Poulet, Valencienne Spring Lamb Chops, Soubise French Flageolets Punch, Cardinale Roast Partridge, sur Canape's Salad Escarole Pudding Espagnole Glac6 Constantine Croquignoles 86. CELERY IN GLASS Pare off the green stalks of one fine, large bunch of white, tender, crisp celery; neatly trim the roots, being careful to save the clear white hearts. Cut each stalk lengthwise into four equal branches. Wash them well in cold water and plunge in clean water with a piece of ice until ready to serve; then arrange them in a celery glass or a china radish dish, with a few pieces of ice in the centre, and serve. 87. CONSOMME" PRENTANIER Prepare a consomme exactly the same as for No. 52, but strain it into another saucepan instead of the six cups.

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SUNDAY, FIRST WEEK OF JANUARY 27 SyA. PRENTANIER FOR SOUP Cut into lozenge-shaped pieces two medium carrots and two medium white turnips. Place them in a saucepan with one gill cold water, half teaspoon salt, half teaspoon powdered sugar and one tablespoon butter. Cover the vegetables with a piece of buttered white paper. Cover the pan; let come to a boil; place the pan in the hot oven for thirty minutes. Remove the vegetables from the oven and add them to the strained consomme in the pan, adding three tablespoons canned French green peas, three tablespoons canned string beans cut into small pieces, and three tablespoons canned asparagus tips also cut into small pieces. Let the whole cook gently for five minutes, pour into a hot soup tureen and serve. 88. SALMON, NORMANDE Have three slices fine, fresh salmon, one inch in thickness. Marinade them exactly the same as bass (No. 24). Then place the salmon pieces in a lightly buttered pan, and proceed to cook them precisely the same as the bass (No. 25).

Dress on a hot dish and pour the Normande sauce over. Decorate the dish with bread croutons, as per No. 90, and serve. 89. SAUCE NORMANDE Heat in a small saucepan one tablespoon clarified butter; add one tablespoon flour, mix well with a wooden spoon until thoroughly heated, then add three-quarters of a gill white wine and strain in one and a half gills of the gravy of the fish in which it was cooked. Thoroughly mix, then briskly boil for ten minutes. Season with a saltspoon cayenne pepper, two saltspoons salt, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan on a corner of the range and mix well with a wooden spoon until well thickened, or for two minutes, being careful not to allow it to boil. Strain through a napkin into another saucepan. Have in a small sautoire six small whole fresh oysters, six whole canned shrimps, or the equivalent of lobster cut in small dice pieces, six small heads of canned mushrooms, and six very thin slices of truffles. Moisten with half gill of Maderia or white wine, then boil for five minutes. Add the sauce to this garnish. Heat up for four minutes longer, gently stirring meanwhile.

90. BREAD CROUTONS, HEART SHAPED Cut six thin slices from a loaf of sandwich bread. Nicely pare them, then cut them into small heart-shaped croutons. Lay them on a tin plate, drip a little clarified butter over them and place in the hot oven for four minutes, or until they obtain a good golden colour. Take out of the oven and use when required.

91. POTATOES, BRIOCHES Peel eight medium, sound potatoes, cook them in two quarts water with a teaspoon salt for thirty-five minutes. Drain and press through a

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potato masher into a bowl. Season with half teaspoon salt, two saltspoons white pepper, one light teaspoon grated nutmeg, adding two whole raw eggs and half ounce butter. Thoroughly mix with the wooden spoon for five minutes. Spread two tablespoons flour on a corner of the table. Divide the puree into six equal parts. Roll them in the flour, giving them a nice brioche form. Place in a buttered tin pan, spread a few drops of melted butter over each brioche, and bake in the hot oven until of a nice golden colour, or eight minutes. Remove from the oven, dress on a hot dish with a folded napkin and serve.

92. CHICKEN VALENCIENNE Procure a nice, tender two-and-a-half-pound roasting chicken. Cut off the head and feet; singe, draw, wipe dry and truss nicely. Arrange a thin border of lard over the breast of the chicken, nicely tied. Peel and cut into half-inch square pieces one small, sound Spanish onion, one ounce lean raw ham, cut the same way, and one clove sound, chopped garlic. Place these in an earthen pot, if possible, sufficiently large to hold the chicken. Add one tablespoon good oil. Lay the chicken over and place the pot in the hot oven for ten minutes, or till it gets a nice light golden colour; then draw the pot to the oven door. Add two gills raw Italian rice, four sweet Spanish peppers cut into half-inch squares and two tablespoons green peas. Season with a light tablespoon salt, half teaspoon white pepper, a very little Spanish saffron (or a saltspoon), and one stalk parsley, finely chopped. Moisten with a heavy pint hot broth or water and a good gill white wine. Cover the pot and place in the oven again to cook for forty-five minutes. Remove from the oven, take up the chicken from the pot, dress the rice, etc., on a hot dish, arrange the chicken on the rice and send to the table. N. B. When drawing poultry of any kind split the gizzards in two, then carefully remove the sandy pouch, wash well in clear, cold water and add to the white broth "stock pot" (No. 701), as well as the hearts and livers.

93. SPRING- LAMB CHOPS, SOUBISE Have six nice spring-lamb chops. Trim and neatly flatten them. Season with a teaspoon salt and two saltspoons white pepper. Lightly roll in flour, then steep in beaten-up eggs and gently roll in bread crumbs. Heat one tablespoon clarified butter in a frying pan; lay the chops in the pan, one beside another, and gently fry for five minutes on each side. Pour the Soubise sauce on a hot dish. Dress the chops nicely over the sauce, one overlaying the other, and serve. 94. SOUBISE SAUCE Chop very fine half a medium, sound white onion; place in a saucepan with half ounce butter and gently brown on the range for five minutes. Add two teaspoons flour, mix well; add one good gill boiling milk and mix well again. Season with one-quarter teaspoon salt and one

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SUNDAY, FIRST WEEK OF JANUARY 29 saltspoon cayenne pepper. Boil slowly for ten minutes. Add one raw egg yolk and mix well without boiling. Strain the s?.ice through a cheesecloth over the dish.

95. FRENCH FLAGEOLETS Open a can of French flageolets. Drain and plunge them into boiling water for six minutes. Drain again. Place in a saucepan with half an ounce good butter, half teaspoon salt, half teaspoon powdered sugar and half saltspoon white pepper. Mix well for one minute and serve in a hot vegetable dish.

96. PUNCH, CARDINAL Place in a bowl half pound granulated sugar, grate in the rind of half a very sound lemon and squeeze in the juice of three medium-sized, sound lemons, the juice of half an orange, adding one gill raspberry syrup and one and a half pints lukewarm water, two teaspoons Swiss kirsch and one teaspoon maraschino. Thoroughly mix with a wooden spoon for three minutes, then add four drops vegetable carmine, if handy; mix a little. Strain and place it in a small freezer and freeze same as vanilla ice cream (No. 42). Fill up six punch glasses and serve. 97, ROAST PARTRIDGE SUR CANAPES Singe, cut off the heads and feet, draw and wipe two fine, young fat partridges. Truss them neatly, cover the breasts with a layer of thin lard, nicely tied around. Lay them in a roasting pan; pour in three tablespoons cold water and roast them in the hot oven for thirty minutes, basting the birds occasionally with their own gravy. Remove from the oven, suppress the lard, untruss, dress on a hot dish over two bread canapes. Decorate the dish with a little watercress. Strain the gravy into a saucebowl and serve separately, also serving a little bread sauce 98. CANAPES FOR GAME Cut out two canapes from a loaf of American stale bread one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird nicely when sending to the table. Spread a very little butter over them, place on a tin plate, then brown in the hot oven until they obtain a good golden colour. Remove and arrange them on a hot dish. 99. BREAD SAUCE Boil half pint milk in a small saucepan, add half teaspoon salt, one saltspoon cayenne pepper, one half gill fresh bread crumbs and one teaspoon butter; mix all well together and let boil for six minutes, lightly mixing occasionally, and use as required.

100. SALAD, ESCAROLE Pare off the outer green leaves and cores of two rather small or one large head of fine, white, fresh endive. If free from sand and otherwise

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thoroughly clean, carefully wipe it with a cloth without washing, but if washing is required, it should be done as rapidly as possible; that is, as soon as it is plunged into the cold water quickly turn it all over with the hands, lift it up, let the water run out, then place it in a wire salad basket and sharply shake it till thoroughly dry.

The long leaves can be cut so as to have them all as near equal in size as possible. Place in salad bowl. Season with four tablespoons dressing, as per No. 863; thoroughly mix at the last moment and serve. 101. PUDDING ESPAGNOLE Lightly butter the interior of a quart pudding mould. Heat two ounces clarified butter in a saucepan, pour in one gill bread crumbs and let get a nice golden colour; then add half pint hot milk. Thoroughly mix with a wooden spoon till thoroughly thickened, remove the pan from the fire and mix well again for five minutes. Add two ounces powdered sugar, one teaspoon vanilla essence, two whole raw eggs and three yolks. Mix well. Now add the whites of the three eggs, beaten to a stiff froth. Gently mix again and then fill the mould with the preparation. Place the mould in a saucepan, pour hot water up to one-half the height of the mould, and bake in the hot oven for thirty minutes. Remove, unmould on a hot dish and serve with a Sabayon sauce (No. 102). 102. SABAYON SAUCE Place in a bowl two egg yolks and one ounce granulated sugar. Mix well with a wooden spoon for two minutes. Boil in a saucepan one gill milk and one gill cream, adding seven drops vanilla essence; as soon as it comes to a boil pour it very gradually over the eggs and sugar, continually stirring meanwhile. Transfer into a saucepan, set the pan on the fire, heat for three minutes, without ceasing mixing, but do not allow to boil. Remove the pan from the fire. Strain through a cheesecloth into a saucebowl and serve.

103. GLACE CONSTANTINE Have a well-cleaned melon mould of one quart, three ounces chocolate, three ounces granulated sugar, one pint hot water, half pint cream whipped, eight egg yolks and a gill white syrup. Place the chocolate, sugar and water in a saucepan on the fire and boil for five minutes, continually mixing meanwhile; set the pan on the corner of the range. Beat up the egg yolks in a bowl with the cold syrup. Pour, little by little, the chocolate preparation into the eggs, constantly mixing with the wooden spoon while doing so. Transfer the preparation into the same saucepan, set the pan -on the fire, gently mix until it bubbles, but do not allow to boil. Remove the pan from the fire and add the whipped cream, mix a little; then strain it into the freezer and freeze the same as vanilla ice cream (No. 42). Fill the mould with the ice cream and close it tightly. Bury the mould in a tub with ice and rock salt and let freeze for an hour. Remove, unmould on a cold dish with a folded napkin and send to the table.

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MONDAY, FIRST WEEK OF JANUARY 31 Monday, First Week of January Quaker Oats with Cream Poached Eggs, Calcutta Hamburg Steak with Onions Stewed Potatoes Queen Cakes Peel and carefully detach all fibres adhering to four good-sized, sound, juicy, cold oranges. Then with a keen knife cut them crosswise into thin, equal slices. Lay them on a dish with all their juice; liberally dredge powdered sugar over them. Let stand in a cool place, and just before serving pour in a pony of curacao, Swiss kirsch, kummel or cognac. Dress them nicely on a dessert dish in crown shape. Thoroughly mix the liquor, sugar, etc., pour it over the oranges and serve. Place in an enamelled saucepan three-quarters of a pint cold milk, half pint cold water and a teaspoon salt and let just come to a boil, then add two gills Quaker oats. Lightly mix and let boil rather slowly for fully one hour, lightly stirring at the bottom with the wooden spoon occasionally to prevent burning at the bottom. Pour into a bowl and serve with cold milk or cream.

106. POACHED EGGS ON TOAST (12 pieces) No. i. Have in quite a wide and rather low-edged pan on the fire (so that six eggs can easily float at the same time without jamming) three and a half quarts of water, seeing that the water is no less than four inches deep.

Have on a dinner plate one tablespoon cold water. When the water in the pan boils, pour in one tablespoon vinegar. Carefully crack six fresh eggs on the wetted plate, without breaking the yolks, and gently slide them into the boiling water and poach for three minutes. Lift them up with a skimmer, neatly trim the edges, if there be any adhering; lay them on freshly prepared buttered or unbuttered toasts, two eggs on each, and keep warm. Repeat the same with six more and serve. By not using salt in poaching the eggs they will turn out whiter and more brilliant looking.

No. 2 (12 eggs). Have a pan on the fire with same quantity of water as above, with a tablespoon salt and a tablespoon vinegar. Have another saucepan on the fire with two quarts boiling water. Carefully drop in six fresh eggs and let them just roll over for fourteen seconds; lift them up and gently drop in cold water; then repeat same process with six more. Lift them up from the cold water and lay on a plate.

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When the first seasoned water thoroughly boils carefully and rapidly crack six of the eggs and drop them right in the centre — as near the surface of the water as the heat will permit. Poach for three minutes. Take them up with the skimmer, neatly trim off any adhering superfluous edges, lay them on freshly prepared toast, and proceed to prepare six more in this manner and serve.

When the eggs are absolutely fresh the mode of preparing them described in No. i is the best. When doubtful, or in winter months, No. 2 is the safest.

Cut away the fins and soak in fresh water for two hours a fine, goodsized salt mackerel. Drain well and then plunge it into a pan with two quarts boiling water and allow to boil for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin and serve with a little hot melted butter separately.

1 08. HAMBURG STEAK WITH FRIED ONIONS Pass through a Salisbury chopping machine two pounds lean, raw rump of beef, lay it on a plate, add one good-sized, finely chopped sound onion, first fried in a teaspoon butter for three minutes. Season with one teaspoon salt, half teaspoon white pepper, a saltspoon grated nutmeg, one tablespoon finely chopped parsley and one whole raw egg. Mix all well together, then divide the meat into six equal parts. Roll them in flour and give them a nice fish-cake form. Heat three-quarters of an ounce butter in a frying pan. Slide in the steaks and fry them for six minutes on each side. Remove, drain well, dress on a hot dish, pour over their own gravy. Arrange the fried onions around the steak and serve very hot.

109. FRIED ONIONS Peel and slice round-shaped four medium-sized, sound white onions. Season with half teaspoon salt, detach them at the rings, gently roll them in two tablespoons flour, then plunge them in boiling fat and fry for eight minutes, or until they obtain a good golden colour. Lift them up with a skimmer, lay them on a cloth to dry and use as no. STEWED POTATOES Boil five good-sized, sound potatoes in a quart boiling water with a teaspoon salt for thirty-five minutes; peel and slice them rather thin. Heat half ounce butter in "a saucepan, add one teaspoon flour, mixing well. Now add one and a half gills boiling milk and half gill hot cream. Mix well with wire whisk. Drop the potatoes into the pan. Season with half teaspoon salt, two saltspoons white pepper and one saltspoon grated nutmeg, also one-half teaspoon butter. Toss them well and let cook for ten minutes. Pour on a hot dish, sprinkle half teaspoon chopped

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MONDAY, FIRST WEEK OF JANUARY 33 in. QUEEN CAKES Half pound flour, three ounces butter, four ounces powdered sugar, two eggs, one gill milk, two tablespoons currants, half teaspoon baking powder and the juice of half a sound lemon.

Knead the butter with a wooden spoon to a cream in a bowl, dredge in the flour, add the sugar and currants. Mix the ingredients well together, then break in the eggs and beat the whole well together for five minutes. Add the baking powder; gently mix. Lightly butter a small tin; pour the preparation into the tin and set in the hot oven to bake for twenty minutes. Remove, cut the cake into six equal pieces and serve.

Oysters a 1'Indienne Navarin Parmentier Tomato Omelette 112. OYSTERS A L'!NDIENNE Have in a saucepan half pint boiling water. Plunge in twenty-four fairly good-sized, freshly opened oysters with all their liquor. Season with half teaspoon salt and let boil for five minutes. Drain them and add them to the curry sauce (as prepared in No. 54). Let the whole boil for three minutes. Arrange a rice as in No. 113 around a hot dish, crown shape. Pour the oysters in the centre of the dish and serve. Clean and wash well quarter of a pound good rice; place it in a saucepan with a pint and a half cold water and a teaspoon salt; put the lid on and boil for twenty- two minutes. Drain through a colander, being careful to let it drain thoroughly without crushing the rice, otherwise it is liable to spoil. Return it to the pan, put the lid on, set it on the corner of the range for five minutes and serve as required. 114. NAVARIN PARMENTIER Procure a nice neck of tender mutton. Cut it into two-inch-square pieces. Heat two tablespoons good oil in a stewpan, add one clove sound garlic and heat on the range until a light brown, then remove the garlic from the pan and add the mutton. Season with a teaspoon salt and half teaspoon white pepper and gently brown for ten minutes, turning the pieces occasionally. Add two tablespoons flour, stir well with the wooden spoon. Moisten with one quart hot water, mix well. Cover the pan and let it come to a boil. Tie up as a bouquet two leeks, two branches parsley, three branches chives and two branches chervil (cerfeuil) and add it to the stew. Add also six sound, finely hashed shallots. Shift the pan a little aside from the briskness of the fire and let gently simmer for forty-five minutes, skimming the fat off the surface two or

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three times during that time. Then add two good-sized, peeled, raw potatoes, cut into one-inch-square pieces, and half pint tomato sauce (No. 1 6). Cover the pan and let slowly cook for thirty minutes more. Remove the bouquet of herbs. Pour the stew into a hot deep dish. Sprinkle half teaspoon freshly chopped parsley over 115. TOMATO OMELETTE.t Break eight fresh eggs into a bowl. Season with one-half teaspoon salt and two saltspoons white pepper, adding one-half gill cold milk, and beat the whole thoroughly for two minutes. Place in quite a large frying pan one heavy tablespoon clarified butter and heat well without browning; that is, when the butter crackles, pour in quarter of a pint finely chopped, fresh-cooked stewed tomatoes, drawing off all their liquor; mix lightly and cook for two minutes; then drop in the beaten eggs over the tomatoes and with a fork gently mix the whole for three minutes. Let rest for one and a half minutes, fold up the two opposite sides, carefully turn into a hot dish and send to the table. Peel four medium-sized, sound, round, sweet potatoes. Cut them into one-third-inch-thick slices, then cut each slice into one-third-inch strips. Plunge them in hot, but not boiling, fat for ten minutes. Lift them up with the skimmer. Thoroughly boil the fat, then plunge in the potatoes again and fry for three minutes longer. Remove them with the skimmer and thoroughly drain on a cloth. Dress on a hot dish with a 117. PASTE FOR ONE PIE Sift half pound flour on a table. Make a "fountain" (hollow space) in the centre, place into it one and a half ounces butter, one gill cold water and one and a half saltspoons salt. Then with the hand mix the butter, water and salt briskly for three minutes and gradually and slowly incorporate the flour with the rest, mixing for five minutes. Lay the paste on a plate, cover it with a towel and place in a cool place to rest for a few minutes. Have ready three ounces well-washed butter in a lump; return the paste to the table, flatten it lightly, then place the lump of butter in the centre, fold over the edges so as to enclose the butter, roll it out lengthwise with the pastry roller and refold the paste into three folds. Let it rest again in a cool place for three minutes; then roll it again, fold it as before and set in the ice box for five minutes.

How to Make the Pie. — Cut out half the prepared paste, roll it out round, ten inches in diameter. Lightly butter a pie plate nine and a half inches in diameter. Arrange the paste nicely over it. Then take up from the jar (No. 118) one and a half pounds prepared mince, lay it over the lined pie plate; evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining half of the paste, roll it out

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MONDAY, FIRST WEEK OF JANUARY 35 round, fold it in two and with a knife make three light incisions, each half an inch in the centre. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg.

Place it then in a moderate oven to bake for forty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes so as to have the sugar entirely melted. Remove from the oven, then lay the pie on a dessert dish and serve either hot or cold.

1 1 8. MINCE MEAT FOR PIE Pour into a large saucepan six quarts cold water and place in it nine pounds lean, raw rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the scum from the surface and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully remove all the sinews and then add it to the broth; place the saucepan on the fire and let boil until the suet is thoroughly dissolved, which will take about five minutes; add two pounds of well-stoned and finely chopped Malaga raisins and let the whole boil for five minutes; then add twenty fine, sound, medium-sized, peeled, cored and finely chopped apples and let cook again for five minutes. Remove the pan from the fire, transfer the contents into a vessel and let thoroughly cool off. Chop the beef up very fine, then place it in a vessel, adding threequarters of a pound finely chopped-up candied citron, pouring over it half pint good brandy, and let soak for six hours. Boil in a saucepan for one minute two quarts good cider, then lay it aside to cool off. Now transfer the contents of the two vessels to a large saucepan, adding one pound powdered sugar, one pound well-cleaned currants, half pint molasses and the cooled-off cider, and with the wooden spoon mix the whole well together for three minutes. Season with three ounces salt and quarter of an ounce black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spoon until it is thoroughly heated, but do not allow it to boil. Remove it from the fire, transfer the whole into a vessel and let it thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also and adding half ounce ground cloves, half ounce ground cinnamon, half ounce ground allspice, half ounce grated nutmeg and half pint good brandy. Mix the whole well together for five minutes. Then transfer it into a large stone jar, tightly cover and lay in a cool place. The above preparation will keep in perfect condition for any length of time, even as long as six months.

N. B. Nowadays excellent mincemeat is sold by all responsible grocers, and should it prove somewhat difficult to prepare it in your own house it can be obtained at said grocers.

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Chicken Gumbo, Louisianaise Kingfish, Sauce Colbert Potatoes, Chassepot Squabs en Casserole Roast Ribs of Beef Yorkshire Pudding Pineapple Pudding Genoise aux Confitures 119. CHICKEN GUMBO, LOUISIANAISE Half a boned fowl, one small carrot, one small white turnip, one small onion, half green pepper, one leek, two tablespoons raw rice, two quarts and a half hot broth (No. 701), four small peeled tomatoes, twelve goodsized, sound, fresh okras. Cut the fowl into small square pieces. Cut also the carrot, turnip, onion, green pepper and leeks into quarter-inchsquare pieces and place them in a saucepan with one ounce butter. Slowly brown them for ten minutes, add the rice and any chicken bones on hand; lightly mix, then moisten with the hot broth. Season with one level tablespoon salt, cover the pan and boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup. Boil for thirty minutes more. Remove the bones. Pour the soup into a hot 120. KINGFISH SAUTE, COLBERT Have three medium-sized kingfish of three-quarters of a pound each, nicely cleaned. Wipe them neatly. Turn them in a little cold milk, season with one teaspoon salt and half teaspoon white pepper, then roll them in flour.

Heat two tablespoons oil in a frying pan, add the fish and fry for five minutes on each side, then place in the hot oven for ten minutes. Remove, dress on a hot dish and serve with a Colbert sauce poured over. 121. COLBERT SAUCE Place in a small saucepan two gills demi-glace (No. 122) and one teaspoon meat extract (No. 3170); then reduce it on the fire to one-half the quantity. Then add, little by little, one-half ounce good butter, briskly stirring while adding it. Squeeze in the juice of a sound lemon, adding a teaspoon finely minced parsley. Stir well and serve. 122. DEMI- GLACE (HALF- GLAZE) Have quite a large saucepan with ten quarts cold water on the hot range. Procure two fresh, white, calf's feet; cut them into small pieces and place in a small roasting pan with half pound raw ham, cut in pieces, one pound veal bones, two sliced carrots, two sliced onions, two sliced leeks, three branches parsley roots, one branch sliced celery; add ten cloves, four bay leaves, twenty allspices, two tablespoons whole black peppers, a teaspoon thyme and one and one-half tablespoons salt. Spread a little fat— about four tablespoons — over the vegetables. Place

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MONDAY, FIRST WEEK OF JANUARY 3j the pan in a hot oven and let get a nice golden colour. Remove from the oven, take up the feet and vegetables from the pan and plunge them into the pan with the ten quarts water; add one pint canned or the equivalent of fresh tomatoes. Let slowly boil for thirty minutes. Set the pan near the corner of the range, place the cover on and let slightly simmer. When any little parings of beef, veal, chicken, ham and vegetables are at hand, always place them into this important demiglace. When opening cans of mushrooms add the mushroom liquor to this stock, also. Always keep the pan on the hot range until reduced to one-half the quantity.

Heat in a large saucepan three ounces butter or good melted lard, adding six tablespoons flour. Stir well with a wooden spoon and let thoroughly brown on the fire for twenty minutes, occasionally stirring. Pour the above preparation into this pan, mix well, shift the pan on one side of the range, keeping it at a gentle simmering point for twelve hours. Then add half pint sherry; mix a little, strain the demi-glace through a Chinese strainer into a stone jar; let cool off, then cover the jar. Keep in a cool place and use as required. In winter it will keep in good condition for three or four weeks, but in hot weather it would be advisable to re-boil it once every week.

This demi-glace is of vast importance, and it is necessary to always have some on hand. Therefore, when the supply is nearly exhausted, repeat the same operation.

N. B. Whatever quantity of demi-glace is required for each occasion, when taken up from the jar always dilute it with a little hot broth, so as to have it somewhat liquid before using.

Peel three large, sound, raw potatoes. Cut them into cartridge shape one and a half inches long. Mince very finely an onion, one leek and one ounce of lean salt pork.

Place them in a small saucepan with half ounce butter and brown to a good golden colour. Add the potatoes and one bay leaf. Season with half teaspoon salt and two saltspoons white pepper. Mix well with the wooden spoon, add one gill hot water..Cover the pan and boil for twenty minutes. Dress on a hot dish, sprinkle a little chopped parsley 124. SQUABS EN CASSEROLE Singe, cut the heads and feet off, draw and wipe neatly six fine, fat squabs. Arrange a thin slice of lard on the breast of each bird, tie them well around and lay them in a roasting pan. Sprinkle a teaspoon salt and half teaspoon white pepper over them. Pour at the bottom of the pan three tablespoons cold water and place in a hot oven to roast for twenty minutes, basting with their own gravy occasionally and turning them over once in a while. Remove, untie the strings, dress on a hot dish. Skim the fat off the gravy, add three chopped shallots, two tablespoons demi-glace (No. 122), two tablespoons hot water. Boil the

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gravy in the pan on a brisk fire for five minutes. Pour the gravy over the birds. Arrange at each end of the dish one cluster of cooked green peas and on the other sides a cluster of glazed onions prepared as per No. 125 and serve.

125. GLAZED ONIONS Carefully peel twenty-four very small, white, sound onions, all of about the same size if possible. Place them in a lightly buttered saucepan, all at the bottom of the pan. Pour in one gill cold wrater, half teaspoon salt, two saltspoons white pepper, half teaspoon powdered sugar and half ounce butter. Cover the onions with a sheet of buttered paper. Place the pan on a brisk fire and boil for five minutes; then place the pan in the hot oven until the water is completely evaporated. Add two tablespoons of half glaze (demi-glace, No. 122). Heat for three minutes and serve.

Procure from a reliable butcher a three-rib piece of fine, tender, mature rib of beef — near the short-loin part. Saw off the spine, also the bones of the three ribs, to one inch from the meat. Season with a tablespoon salt, equally divided all over, tie it together and place it lengthwise in a roasting pan. Pour one and a half tablespoons cold water into the pan to prevent burning; place a few small bits of butter well distributed on top of the beef. Set it in a rather moderate oven and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy and to turn it once in a while. Remove it from the oven, untie, dress on a very hot dish, skim the fat from the gravy, pour two tablespoons broth into the gravy, heat up a little, strain the gravy into a saucebowl and send to the table. (Keep all parings from the beef for soup stock, etc.) Have two stalks fresh, crisp, white celery. Trim off the outer leaves, wash thoroughly, drain well, then cut it into small Julienne-shaped strips, place on a napkin and dry it thoroughly.

Peel three, medium-sized, sound apples; cut them in quarters, cut away core and seeds, then cut them in Julienne strips, the same as the celery. Place both in a salad bowl. Season with four tablespoons dressing, as per No. 863. Mix well and serve.

128. PINEAPPLE PUDDING Four ounces fresh or preserved pineapples cut into small dice pieces, one gill hot milk, a teaspoon vanilla essence, one and a half ounces butter, two eggs, two ounces sugar and two ounces sifted flour. Melt the butter in a small saucepan, gradually stir in the flour, then heat for one minute, continually stirring; pour in the hot milk and thoroughly heat on the fire for three minutes. Take from the stove, add the pineapples and sugar, stir for one minute. Add, one by one, the yolks of the two eggs, briskly stir for half a minute with the wooden spoon. Beat the

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TUESDAY, FIRST WEEK OF JANUARY 39 white of the two eggs to a froth, add to the preparation, mixing gently.

Lightly butter a quart pudding mould, pour the preparation into the mould, cover with a lightly buttered paper, place it in a saucepan, pour hot water up to quarter the height of the mould. Set in the oven to steam for thirty-five minutes. Remove, take up the paper. Unmould the pudding on a hot dish. Decorate with six thin slices of pineapple around the dish and serve with the following sauce preparation: Put two ounces sugar in a very small saucepan with two gills cold water, small piece of cinnamon, piece of a quarter of nutmeg and the rind of quarter of a lemon. Let gently boil for ten minutes. Remove from the fire, pour in a tablespoon rum, lightly mix, then strain through a cheesecloth into a saucebowl and serve.

129. GENOISE AUX CONFITURES Four eggs, quarter pound granulated sugar, quarter pound sifted flour, two ounces melted butter and a teaspoon vanilla essence. Break the eggs into a small copper basin, add the sugar; place the bottom of the basin into another basin containing lukewarm water two inches high. Briskly whip the eggs and sugar for twelve minutes, or until of a good consistency. Remove the basin from the water, add the flour, lightly mix with a skimmer, add the butter and vanilla, gently mix again. Butter the inside of a pastry pan, then cover the bottom of the pan with a sheet of lightly buttered paper; pour all the preparation over the paper. Place in a slow oven to bake for twenty minutes. Remove from the oven, lay the pan in a cool place for fifteen minutes. Turn it on a table, remove the paper. Split the cake in two, crosswise. Spread two tablespoons currant jelly on top of one half, place the other half over it. Dredge a little powdered sugar over. Cut it into six even pieces, dress on a folded napkin and serve.

N. B. Remnants of any kind of cakes should be placed in a tin, covered up, and kept in a dry place, and will always come handy for pudding purposes, etc.

Tuesday, First Week of January Eggs, Cocotte Broiled. Fresh Herrings Saute Potatoes To have the fruit cold and in excellent condition place them in the ice box during the night. Cut three of them in halves, crosswise;

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remove the pits and cores, after which run the knife around between the peel and the fruit, just to separate it, then make about six cuts from the centre, so that it may be easily removed with the spoon. Serve them with powdered sugar.

Half pound wheaten grits, one pint cold water, half pint cold milk and a teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the wheaten grits and boil slowly for one and a half hours, mixing with a wooden spoon occasionally to prevent burning at the bottom. Pour into a hot dish and serve with cold cream or milk and soft sugar separately.

132. EGGS COCOTTE Chop very finely one medium-sized, sound onion, place it in a saucepan with a tablespoon melted butter and brown to a good golden colour. Add three tablespoons finely minced canned mushrooms, or the equivalent of fresh mushrooms if at hand, half teaspoon finely chopped chives, one tablespoon sherry wine, three tablespoons tomato sauce (No. 16), three tablespoons demi-glace (No. 122), half saltspoon cayenne pepper and two saltspoons salt. Mix well with the wooden spoon and then let slowly reduce to one-half.

Have six clean and lightly buttered cocottiers (egg dishes), then divide the preparation evenly into the six cocotte dishes. Break two fresh eggs in each dish. Pour half teaspoon sweet cream over each dish, sprinkle a very little salt over each egg. Set in the hot oven to bake for five minutes. Remove from the oven and serve.

133. BROILED FRESH HERRINGS Clean and thoroughly wipe six good-sized, very fresh herrings. Roll them in a tablespoon oil mixed with a teaspoon salt on a plate. Arrange on a broiler and slowly broil for six minutes on each side. Remove, dress on a hot dish. Spread a tablespoon melted butter over them, decorate with a little parsley greens and six quarters lemon and Arrange in a small double broiler twelve small country sausages, prick each sausage with a fork once in the centre and broil on a brisk fire for five minutes on each side. Dress on a hot dish and serve. Peel six medium-sized boiled potatoes, slice them into rather thin, equal slices. Heat in a frying pan one and a half tablespoons melted butter. Season with one teaspoon salt and two saltspoons white pepper. Gently toss the potatoes once in a while, cooking for seven minutes on a brisk fire, then give them an omelet form; cook them for four minutes longer, or until they obtain a good golden colour. Dress on a hot dish

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TUESDAY, FIRST WEEK OF JANUARY 41 One-quarter pound sifted flour, two raw eggs, half ounce powdered sugar, one-quarter ounce baking powder, one saltspoon salt, half saltspoon nutmeg, and half pint cold milk.

Place the flour in a bowl. Crack in the eggs, add the sugar, salt, nutmeg, baking powder and milk. Thoroughly mix with a whisk until well thickened. Lightly butter the bottom of a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in with the aid of a ladle the preparation, two and a half inches in diameter, four at a time, and cook one and a half minutes on each side. Dress on a hot dish covered with a napkin; proceed exactly the same till the preparation is all used, and serve with maple syrup separately.

Barni, Hongkongoise These are prepared precisely the same as in No. 10. 138. BAMI, HONGKONGOISE Cut into half-inch-square pieces half pound lean raw rump of beef, half pound lean fresh pork cut same way, and keep separately. Hash very finely six medium-sized sound shallots, one clove garlic; mix shallots and garlic with a heaping tablespoon finely fresh-chopped parsley and keep on a plate.

Plunge into boiling water with a teaspoon salt in a saucepan and boil for fifteen minutes half pound noodles and quarter pound best macaroni, but in separate water; drain thoroughly and keep separate. Melt one tablespoon butter in a saucepan, add two light tablespoons flour; stir well, add two small finely chopped onions, two finely chopped shallots, one clove crushed chopped garlic, one clove, one sprig bay leaf and one sprig thyme. Stir all well together with a wooden spoon, while browning for four minutes. Moisten with half pint hot broth or hot water, mix well with a whisk; then add two good-sized, ripe, chopped tomatoes. Season with half tablespoon salt, half teaspoon white pepper, one saltspoon grated nutmeg, half saltspoon cayenne pepper, adding one good teaspoon good curry powder. Stir all well together and let gently simmer for twenty-five minutes. Strain the sauce and keep it warm. Lightly butter the bottom of a pie dish, then evenly arrange the macaroni at the bottom of the dish; spread a very little of the sauce over the macaroni. Spread over evenly one-third of the mixed shallots, garlic and parsley; arrange the beef nicely divided over the macaroni, etc., then another third of the shallot mixture. Season with a saltspoon salt and a light snuff of white pepper. Now spread half the remaining

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sauce over. Neatly lay half the noodles evenly over; arrange the pork as a layer over the noodles; sprinkle the remaining shallot mixture over the pork. Season with a saltspoon salt and half saltspoon white pepper. Evenly spread the balance of the noodles; sprinkle one tablespoon very finely minced cooked lean ham. Pour and neatly spread the remaining sauce over. Sprinkle half teaspoon grated Parmesan or Swiss cheese over all. Have one teaspoon butter divided into small bits and placed on the surface. Place it in a moderate oven to bake for fifty-five minutes, or until it has obtained a good golden colour. Remove it from the oven, place the dish into another cold one and send to the table. N. B. Cut it pie-like, that is, from top to bottom. Open a pint can string beans, plunge them in a saucepan with boiling water two inches in depth; drain on a sieve; put them back in the saucepan with half ounce butter. Season with half teaspoon salt and a saltspoon white pepper. Mix well with with a fork while cooking for one and a half minutes. Dress on a hot vegetable dish and serve. Wash in three different cold waters half pound Italian rice. Drain well, place it in a saucepan with one quart cold milk, a gill cold water and a saltspoon salt. As soon as it comes to a boiling point shift the pan on the corner of the range, being careful to mix well with a wooden spoon. Then let slowly simmer for one hour, mixing every five minutes to prevent burning at the bottom. Remove the pan from the range. Pour ten drops vanilla essence and the same of orange-water flavor. Mix well, then add half pound granulated sugar. Mix well again. Break in four whole raw eggs, pour in a gill sweet cream, thoroughly mix with the wooden spoon. Pour the preparation into a pastry pan two inches high, place in a slow oven and bake for thirty minutes. Remove, lay the pan on another cold one and serve either hot or cold. Celery (86) Anchovies on Toast Cream, St. Germain Codfish, Whitney Larded Tenderloin of Beef, Parisienne Petit Pois, Francaise Capon Stuffed with Chestnuts Lettuce Salad Almond Ice Cream Lady Fingers 141. ANCHOVIES ON TOAST Cut out from a stale sandwich loaf of bread six pieces bread onethird of an inch thick, then trim them nicely and cut into one-andone-half-inch squares. Toast to a good brown colour. Arrange two nice anchovies in oil, cut in half, on each toast. Hash very finely one

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TUESDAY, FIRST WEEK OF JANUARY 43 hard-boiled egg, mix it well with two teaspoons chopped parsley and place it over the anchovies. If desired, finely chopped white onions can be served with the anchovies. Place on a dish with a folded napkin 142. CREAM, ST. GERMAIN Plunge one pound fine split green peas in boiling water and let boil for two minutes; drain and replace them in a saucepan with three quarts cold water, one tablespoon salt, half teaspoon white pepper and a teaspoon sugar. Cover the pan and let boil.

Chop very finely one carrot, one medium onion, one leek, three branches parsley, one ounce lean, raw ham, one branch celery, four branches chives, four branches chervil, and half clove crushed garlic. Place all these articles in a frying pan with one ounce butter and let get a light brown colour, gently mixing meantime; then add all to the soup, also adding two slices French bread one-half inch thick. Mix the whole well with the wooden spoon. Cover the pan again and then let very slowly simmer for one hour and a half. Strain the soup through a sieve into another saucepan, briskly pressing the vegetables through the sieve. Skim off the scum. Shift the pan over a brisk fire and let come to a boil. Add one gill good cream mixed with two egg yolks and one-half ounce butter in small bits. Mix well with the wooden spoon, but do not allow to boil. Pour into a hot soup tureen, plunge in three tablespoons cooked green peas and serve very hot.

143. CODFISH, WHITNEY Procure three slices fresh codfish one inch thick. Marinade, boil same as bass (No. 25) and keep warm. Scoop out all you can from three large, peeled raw potatoes with a Parisian potato scoop; boil them in salted water for fifteen minutes and keep till required. Heat in a small saucepan one tablespoon clarified butter, add one tablespoon flour, mix well with wooden spoon until thoroughly heated; then add one and a half gills broth or hot water. Strain half a gill of the gravy in which the fish was cooked into this pan, thoroughly mix and let boil for five minutes. Season with two saltspoons salt and one saltspoon cayenne pepper, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan at the corner of the range and mix well with a wooden spoon until well thickened, being careful not to let it boil. Strain through a cheesecloth into another saucepan. Drain the potatoes and add them to the sauce. Heat for three minutes, gently mixing meanwhile. Dress the fish on a hot dish; pour the sauce over, arrange twelve small heart-shaped bread croutons (No. 90) around the fish. Sprinkle a very little chopped parsley over, and lastly decorate with six slices broiled bacon, as per No. 13, and serve very hot. 144. FILET OF BEEF LARDED, PARISIENNE Remove the outer muscular skin and sinews and trim nicely two and a half pounds tenderloin of beef. Carefully lard it with very thin

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strips of larding pork, using a larding needle. Place the skin and parings of the lard at the bottom of a roasting pan with half a sliced carrot, half a sliced onion, one chopped branch celery, two chopped branches parsley, one saltspoon thyme, one sprig bay-leaf, two cloves, four allspice and eight whole black peppers. Lay the filet on the bed of the vegetables, etc. Season with a level tablespoon salt, evenly divided. Place a few little bits of butter over the surface of the fillet, the equivalent of one-quarter ounce. Pour in two tablespoons cold water at the bottom of the pan. Place the pan in a very hot oven to roast for fifteen minutes, then turn it over and roast for twenty minutes more, carefully basting it frequently with its own gravy while cooking. Remove it from the oven, dress on a hot dish and keep warm.

Skim off all the fat from the gravy of the roasting pan, then place the pan on a brisk fire. Add one gill tomato sauce (No. 16) and one and a half gills half glaze (demi-glace, No. 122); reduce the sauce to onehalf. Strain through a sieve into a small saucepan, add twelve whole canned mushrooms, one tablespoon good sherry wine, and boil the whole for five minutes, mixing well meanwhile, and pour it over the filet. Arrange six small stuffed tomatoes (No. 30) around the filet. Sprinkle a teaspoon finely chopped tarragon over all and serve. 145. PETIT Pois, FRAN^AISE Have one pint, tender, shelled green peas. Place them in a saucepan with two gills cold water, one teaspoon salt, two saltspoons white pepper, one teaspoon soft sugar and six of the smallest peeled white onions obtainable, also a very small head green, well-washed lettuce, with four branches parsley tied around. Cover the pan, place on a brisk fire and let boil for twenty-five minutes. Remove the lettuce and parsley, add a tablespoon good butter, mix well and slowly cook for three minutes. Pour into a hot, deep dish and serve. 146. CAPON STUFFED WITH CHESTNUTS Procure a fine, tender capon of three and a half pounds. Singe, cut off the feet and head, drain and wipe dry. Then stuff it with a chestnut preparation (No. 147), truss carefully and lay it in a roasting pan. Spread a light tablespoon melted butter or fat over the surface, pour three tablespoons cold water at the bottom of the pan; sprinkle a good teaspoon salt over the bird. Place it in the hot oven to roast for one hour and ten minutes, turning it over once in a while and basting it frequently with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim off the fat from the gravy and strain it through a small strainer over the capon. Serve with a little watercress placed around.

147. CHESTNUT STUFFING Cook in boiling salted water fifteen good-sized, sound Italian chestnuts for thirty minutes. Drain and peel them, then place into a bowl; add two small slices bread soaked in water for five minutes. Chop very

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TUESDAY, FIRST WEEK OF JANUARY 45 finely half a medium-sized onion, half ounce lean raw ham and lightly brown these in a saucepan with half ounce butter for five minutes and add to the bowl.

Chop a raw chicken liver very finely with four branches parsley greens and half clove finely chopped, sound garlic and add it to the bowl, also with a saltspoon thyme and one raw egg. Season with half teaspoon salt and a saltspoon white pepper. Mix thoroughly with a wooden spoon and stuff the bird with it.

Procure two fine, sound, medium heads fresh, crisp lettuce. Trim off the outer green leaves and stems. Cut the leaves in two. Plunge it into plenty of cold water, turn it over with the hands several times without pressing it, so that it will be entirely free of sand. Drain it thoroughly in a wire salad basket or cloth, then place it in a salad bowl with the hearts on top, and just before serving season with four tablespoons dressing, as per No. 863. Gently mix all over and 149. ALMOND ICE CREAM Plunge into boiling water four ounces freshly shelled, sound almonds and let boil for two minutes. Drain and peel them. Place them in a mortar and pound to a paste; add one and a half pints cold milk and half pint fresh cream. Mix thoroughly together, then transfer to a small saucepan, place on the fire and let come to a boil. Place in a bowl six egg yolks and eight ounces powdered sugar, drop in a teaspoon Swiss kirsch. Mix well for five minutes; gradually add the almond milk to the eggs, mixing well while adding it with the wooden spoon. Transfer it to a saucepan, place on a slow fire, contiunally mixing while heating for five minutes, without boiling. Then let cool off. Strain through a sieve into a freezer, proceed to freeze as for vanilla ice cream (No. 42) 150. LADY FINGERS (BISCUITS A LA CUILLERC) Put four ounces powdered sugar and the yolks of five eggs into a bowl. Beat thoroughly with the spatule for five minutes. Put the whites of the eggs into a copper basin and with a wire whip beat them to a stiff froth. Add to the sugar and yolks four ounces flour. Mix gently together for half a minute, and immediately add the whites; mix for one minute more and the preparation will be ready. Take a wellcleaned pastry bag, slide into it a No. 2 tube, and with a wooden spoon or small skimmer pour the preparation into the bag. When it is all in close the upper part of the bag very firmly and lay it aside for a moment. Take two separate sheets of solid brown paper, each measuring seventeen inches long by five inches wide, or the same size as the pan, and lay them on the table one beside the other. Take hold of the lower part of the bag near the tube with the left hand and the upper part with the right; press with the latter and drop the batter on the paper

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in straight strips three inches long by half an inch wide. Make ten of equal size on each paper, being careful to leave an empty space threequarters of an inch between each. Then with a sugar dredge sprinkle them lightly with powdered sugar three times, at one-minute intervals between each sprinkling. When finished lift up one paper at a time, keeping it perfectly straight, and shake off the loose sugar, being careful not to let the biscuits detach from the paper. Now lay them in a pastry pan and let rest for two minutes, place in a slow oven and bake for twenty minutes or until of a light golden colour. Remove from the oven, lift from the pan and lay on a table to cool off. Have ready a dessert dish with a folded napkin, then detach the biscuits gently from the paper with the hands, dress them on the dish and send to the table. Wednesday, First Week of January Sliced Bananas in Cream Fried Eggs with Brown Butter Calf's Liver with Bacon English Buns 151. BANANAS SLICED IN CREAM Peel three good-sized, ripe, sound bananas, then slice them into thin slices. Dress on a dish and serve with powdered sugar and cream Have in an enamelled pan half pint water and half pint milk; season with fwo saltspoons salt. Then let slowly come to a boil on a moderate fire; gradually dredge in five ounces wheatena, continually mixing while adding it, and allow it to gently boil for five minutes, lightly mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk, and sugar separately.

Lightly butter a baking tin, then place three fine, fat kippered herrings thereon; spread a few little bits of butter over each fish. Set in the hot oven for ten minutes. Remove, arrange them on a hot dish on toast. Spread a little melted butter over and serve with quarters of lemons.

154. FRIED EGGS WITH BROWN BUTTER Lightly butter six individual shirred-egg dishes. Break two fresh eggs into each dish; place them on the range and cook for three minutes. Remove them from the fire. Place one and a half tablespoons melted

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WEDNESDAY, FIRST WEEK OF JANUARY 47 butter in a frying pan, set it on a brisk fire and fry to a light brown colour, then add one teaspoon good vinegar. Shuffle the pan slightly so that the butter and vinegar will be well mixed, pour it evenly over the eggs 155. CALF'S LIVER WITH BACON Have six slices of fresh, tender calf's liver one-third inch thick. Place on a dish with a tablespoon oil. Season with half teaspoon salt and one-quarter teaspoon white pepper. Repeatedly roll the slices in the seasoning until the oil is all absorbed. Arrange the slices on a double broiler and broil on the fire for five minutes on each side. Remove, dress on a hot dish with six slices of bacon (as per No. 13) on top and serve. Pass through a Saratoga potato machine three medium-sized, sound, peeled, raw potatoes. Wash them in cold water, drain well on a sieve, drop them one by one into boiling fat and fry until of a good golden colour — which should take about five minutes — turning them over with a skimmer once in a while. Lift them up with the skimmer, place in a wire basket and let thoroughly dry. Sprinkle half teaspoon salt over them and serve on a hot dish with a folded napkin. N. B. If no Saratoga potato machine is at hand, slice the potatoes with a sharp knife as thin as possible.

157. ENGLISH BUNS One-quarter pound flour, two ounces butter, two ounces sugar, two egg yolks, the white of one egg, one ounce candied lemon peel, half gill hot milk, half saltspoon powdered nutmeg and two saltspoons carbonate of soda. Place the flour and butter in a bowl, work it well with a wooden spoon, add the sugar, nutmeg, lemon peel and one saltspoon salt. Pour in the hot milk and mix it lightly for two minutes. Beat the yolks and the whites of the eggs together, then add them to the preparation. Mix lightly, and when well thickened add the carbonate of soda, gently mixing for two minutes. Pour the preparation into a lightly buttered tin. Place in a slow oven for twenty-five minutes. Remove, let cool off, then cut into six even pieces and serve on a dish with a napkin. Devilled Broiled Lobster Chicken Pot Pie, American Apricot Tartlets 158. DEVILLED BROILED LOBSTER Cut three fine, small, raw lobsters of one pound each into two equal halves, lengthwise. Remove the gravel from the head, cut off the claws and crack them carefully with a cleaver. Arrange the claws on a broiler

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and broil for ten minutes on each side. Remove them and carefully pick out all the meat; then chop it into small pieces and place on a plate. Season with a saltspoon salt and two tablespoons devilled butter (No. n). Mix all well and keep in a cool place until required. Carefully place the six half lobsters on a double broiler and broil on a lively fire on the shell side for ten minutes; then place in the oven for ten minutes. Remove from the oven and carefully take off the lobsters from the broiler. Spread the above preparation evenly over the six half lobsters, sprinkle a little bread crumbs over each, then lay two little bits of butter on the surface of each. Arrange them on a tin pan, then bake in the oven until they obtain a nice golden colour. Remove from the oven, dress on a hot dish and serve with six quarters of lemon, and parsley greens if handy.

159. CHICKEN Pox PIE Cut into twelve pieces one tender roasting chicken of two and a half pounds. Place in a saucepan with one quart cold water. As soon as it comes to a boil strain the water off. Then pour in one quart boiling water, season with one teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly cook for six minutes. Then add two small, well-cleaned leeks, tied up with four branches parsley, a sprig of bay leaf, two cloves and a sprig of thyme; put in the pan one and a half ounces salt pork, cut into small pieces. Cover the pan again and let boil for ten minutes. Add twelve small, sound, peeled onions; boil again five minutes. Add one good-sized raw potato, cut into small, half -inchsquare pieces. Skim the fat off the surface. Cover the pan and boil for ten minutes more; then shift the pan on the corner of the range. Mix two tablespoons flour with two gills cold milk in a bowl and strain it into the saucepan; mix well with the wooden spoon and let boil for three minutes. Remove the leeks, parsley, etc. Pour the preparation into a deep pie dish. Spread a little chopped parsely over. Lightly egg the border of the dish all around. Cover the surface with a pie paste, same as mince pie (No. 117). Egg the surface with a hair pastry brush. Make a few incisions on the surface of the paste to allow evaporation. Place in a hot oven to bake for twenty minutes, or until it obtains a nice golden colour. Remove, place the pie on a plate and serve. Boil for three-quarters of an hour three-quarters of a pound Italian macaroni in three quarts water with a tablespoon salt. Drain well on a sieve and place in a saucepan with one ounce good butter, adding two tablespoons flour. Mix well, then pour in two light gills hot milk. Gently mix again, season with half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg. Add one ounce grated Swiss cheese and one ounce grated Parmesan cheese. Gently mix with a wooden spoon, and when the cheese is thoroughly mixed transfer the macaroni into a baking dish. Sprinkle a little grated Swiss cheese over and bake in a hot oven for fifteen minutes, or until of a nice golden colour.

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WEDNESDAY, FIRST WEEK OF JANUARY 49 161. APRICOT TARTLETS Lightly butter six small, scalloped tartlet moulds. Have a pie paste prepared, as for No. 117. Then with a paste cutter cut out six equal, round pieces and neatly line the moulds with them. Gently press the paste with the thumb at the bottom and sides of the moulds, but avoid pressing the paste at the edges. Fill the tartlet moulds with dried beans and place in the oven for fifteen minutes. Remove from the oven; drop the beans into a tin box, keeping them for similar purposes in the future.

Open and cut a pint can of fine apricots into thin, equal slices. Spread at the bottom of each mould a good teaspoonful apple marmalade (No. 3190), then carefully fill the tartlets with the apricots equally divided; dredge a light teaspoon powdered sugar over each; lay them on a baking sheet, then place in a moderate oven for sixteen minutes. Bring them to the oven door, besprinkle the edges of each mould with a little powdered sugar; return them to the oven for two minutes to let the sugar thoroughly melt. Remove from the oven, let cool off, then spread over the apricots a teaspoon currant jelly. Dress on a dish and serve. Celery (86) Rissolette Russe Consomme", Tapioca Halibut, Mornay Potatoes, Viennoise Ribs of Lamb, Prentanier Sweet Peppers, Saut£ (288) Roast Grouse with Jelly Escarole Salad Fig Pudding, Tyrolienne 162. RlSSOLETTES RUSSE Prepare a noodle paste as follows: Spread half pound sifted flour on a corner of the table, make a small hole in the centre. Crack into it three whoL eggs; add a saltspoon salt, a tablespoon cold milk. Mix well with the hand until a very thick paste, which will take about ten minutes. Let rest for five minutes on a lightly floured table. Then roll it out three times its original size and let rest for five minutes. Roll it out to the thickness of a fifty-cent piece and let rest again five minutes. Then with a pastry cutter two inches in diameter cut as many pieces as possible, and with a beaten-up egg gently wret the edges of each piece all around. Neatly lay half teaspoon Russian caviare in the centre of each piece, fold them up in two; lightly steep them in beaten-up egg, roll in bread crumbs and fry in boiling fat until they have obtained a golden colour. Drain well. Dress on a dish with a folded napkin and serve. 163. CONSOMM£ TAPIOCA Prepare a consomme as per No. 52. Strain it into a saucepan, and as soon as it comes to a boil add four ounces thoroughly washed tapioca. Mix well, boil for ten minutes, pour into a hot tureen and serve.

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164. HALIBUT, MORNAY Marinade and cook three pounds very fresh halibut, cut in three slices, exactly the same as for bass (No. 25). Have one tablespoon melted butter in a small saucepan; add two tablespoons flour, mix and heat well and pour in one gill hot milk and five tablespoons "fish gravy." Stir well, season with a saltspoon salt and half saltspoon cayenne pepper; add one ounce grated Swiss cheese and one raw egg yolk. Briskly stir and let slowly cook for three minutes. Place the halibut on a dish, remove the spine bone; place six heads canned mushrooms on top of the fish, pour the sauce over the halibut. Sprinkle a tablespoon grated Parmesan cheese on the surface, arrange a few little bits of butter over all. Place in a hot oven to bake for ten minutes, or until of a golden colour. Remove it from the oven, decorate with six heart-shape croutons (No. 90) around the dish. Sprinkle a very little finely chopped parsley over and serve hot.

Prepare the same quantity of potatoes as for potatoes brioches (No. 91). Divide the puree into six equal parts. Sift a little flour on a corner of the table. Roll out each piece to a nice oval form. Slightly flatten them with the blade of a knife to the forms of Vienna bread; then with the knife again make a double incision lengthwise on the surface of each. Lightly butter a baking pan, lay the potatoes into the pan; lightly glaze the surface of each with the yolk of an egg, then place them in a very brisk oven to bake for twelve minutes. Remove, dress on a hot dish 1 66. RIBS OF LAMB, PRENTANIER Procure a nice rib of young, tender lamb. Remove the bone opposite the loin. Neatly trim off the meat about one inch from the end bones of the ribs. Cut into leek form two sound carrots and two medium turnips; place them in a small saucepan with one ounce butter, one teaspoon salt and one teaspoon fine sugar, well sprinkled over. Gently cook the vegetables until of a nice light brown colour, tossing them well meanwhile. Lay the lamb on top of the vegetables, and place in a hot oven for fifteen minutes. If by that time it has obtained a good colour, moisten with a wineglassful of white wine, one gill tomato sauce (No. 16), half a gill demi-glace (No. 122), adding to the vegetables ten very small, sound, white onions. Cover the pan and place in the oven again for twenty minutes more. Remove from the oven. Dress the lamb in the centre of a hot dish, arrange the vegetables around the lamb and serve. 167. ROAST GROUSE WITH JELLY Singe, cut the head and feet off, draw, wipe nicely and truss a fine, tender, fat grouse of two and a half pounds. Rub a good half tablespoon salt over the bird. Place it on a small roasting pan; spread a very light tablespoon melted butter over the grouse; pour into the pan one tablespoon hot water. Place the pan in a brisk oven for ten minutes, being

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THURSDAY, FIRST WEEK OF JANUARY 51 careful to baste it with its own liquor once in a while. Open the door of the oven, turn the pan, close and roast for ten minutes again. Remove from the oven, untruss, dress the grouse on a hot dish, decorate with a little watercress around the bird, strain the gravy over it and serve with two good tablespoons currant jelly separately.

1 68. FIG PUDDING, TYROLIENNE Prepare and cook six puddings exactly the same as per No. 39, only adding four candied or brandied cherries, cut into small square pieces, to each mould before the custard preparation is poured over the pudding, and serve the same way.

Thursday, First Week of January Pettijohn Omelette Creole Broiled Beafsteak, Maitre d'Hotel Hashed Potatoes, au Gratin Soda Cake Prepare the same quantity of prunes exactly as in No. i, but just before placing them on the fire add six halves of medium, not overripe, sound pears, peeled and cored. If fresh pears are not at hand, the same quantity of preserved will answer.

Place in a saucepan a pint cold water, half pint milk, half teaspoon salt and let come to a boil. Add half pound Pettijohn. Mix well with a wooden spoon and slowly boil for forty minutes, occasionally stirring at the bottom to prevent burning. Pour into a hot, deep dish and serve with cold milk or cream and fine sugar separately. 171. OMELETTE CREOLE Heat in a small saucepan a tablespoon oil; add one finely minced white onion and a finely minced green pepper and gently cook for six minutes, lightly stirring meanwhile. Then add three medium, peeled and crushed ripe tomatoes, also three finely minced canned mushrooms. Season with half teaspoon salt, two saltspoons sugar and one saltspoon white pepper. Mix lightly, then let simmer on the range for thirty minutes. Finely chop together half bean sound garlic with a branch of parsley and a branch of chervil and add to the pan, lightly mix and let cook for five minutes longer. Add one teaspoon fresh bread crumbs; mix a little and keep on the corner of the range. Meanwhile carefully crack eight fresh eggs into a bowl, add half gill milk, half teaspoon salt

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and a saltspoon white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a large and very clean black frying pan. Pour in the eggs, briskly stir all over with a fork for two minutes; let rest for half a minute. Pour into the centre of the omelette half the Creole preparation, fold both ends up, let rest for a minute. Then turn it into a hot dish, arrange the balance of the Creole around the omelette and serve.

172. BROILED BEEFSTEAKS, MA!TRE D 'HOTEL Procure six small, tender beefsteaks of five ounces each. Pare them nicely and lightly flatten them evenly with a cleaver. Mix on a plate a tablespoon oil, a teaspoon salt and a half teaspoon white pepper. Gently roll the steaks in the seasoning, then arrange on a broiler and broil on a lively, clear coal fire for six minutes on each side. Dress them on a hot dish. Spread a maitre d'hotel butter, prepared as per No. 7, over the steaks, evenly divided and serve. 173. HASHED POTATOES, AU GRATIN Finely hash six medium, peeled potatoes. Place them in a sautoire with one ounce butter, half teaspoon salt, one saltspoon white pepper, one saltspoon grated nutmeg, two gills cold milk and one gill cream. Mix well; let the whole slowly boil for ten minutes, stirring once in a while with the wooden spoon.

Butter the bottom of a baking dish with a teaspoon butter. Transfer the potatoes into this dish, spread the surface with two tablespoons grated Parmesan or Swiss cheese, divide half ounce butter into little bits over the top of the cheese. Set the dish in a brisk oven to bake for ten minutes, or until of a golden colour. Remove and serve. 174. SODA CAKE Half pound sifted flour, two ounces fine sugar, two ounces butter, one ounce currants, half teaspoon carbonate soda, quarter of a pint cold milk and one raw egg.

Place in a basin the butter, flour and sugar, and knead thoroughly. Mix the soda with the milk, and then briskly mix all the ingredients together. Place the mixture into a lightly buttered tin. Set in the hot oven and bake for forty-five minutes. Remove, cut the cake into six equal pieces and serve.

Fried" Scallops with Bacon Pork Chops, Piquante Sauce Apples with Rice 175. FRIED SCALLOPS WITH BACON Procure one and a half pounds fine fresh scallops. Clean them well, lay them on a dish and season with one teaspoon salt and a half teaspoon

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THURSDAY, FIRST WEEK OF JANUARY 53 white pepper. Mix the seasoning will in. Sprinkle two ounces flour over them and thoroughly mix again. Beat up two eggs in a bowl, roll the scallops thoroughly in the eggs, then roll them well in bread crumbs. Have some boiling fat on the range, place the scallops in the frying basket, shake them well, then fry until they have obtained a nice golden colour. Take them up and drain thoroughly. Sprinkle half teaspoon salt over equally. Dress on a hot dish with a folded napkin. Place six thin slices of bacon (No. 13) over them and serve. 176. PORK CHOPS, PIQUANTE SAUCE Pare and flatten nicely six fairly thick, fresh pork chops. Season on both sides with a good teaspoon salt and half teaspoon white pepper. Keep them on a plate for forty-five minutes or one hour, turning once in a while. Heat one ounce butter in a sautoire. Place in the chops and cook on a brisk fire for seven minutes on each side. Dress the chops on a hot dish, pour a piquante sauce over them and serve. Hash very fine six peeled, medium-sized sound shallots, and place them in a saucepan with a teaspoon melted butter; heat well without browning. Hash up very fine six sound gherkins, a good tablespoon sound capers, one clove of garlic, one teaspoon fresh parsley. Add all these to the pan, season with a saltspoon salt and a saltspoon white pepper. Moisten with two tablespoons sherry wine or the same quantity good vinegar if no sherry is at hand, one gill tomato sauce (No. 16) and one gill half glaze (No. 122). Stir all well, let it gently reduce to one-half the quantity and serve.

Peel, wash and drain nicely six rather small, sound potatoes; cut them into quarters, place in a pan, cover with water and boil for thirtyfive minutes; drain well and press them through a puree sieve into an enamelled pan. Season with a teaspoon salt, one saltspoon white pepper and one saltspoon grated nutmeg; add one tablespoon butter and a gill and a half hot milk. Mix well with the wooden spoon, while gently heating for five minutes. Turn into a hot vegetable dish, pass the blade of a table knife over the surface to give a delicate appearance and serve. 179. APPLES WITH RICE Prepare the same quantity of rice as for old-fashioned rice pudding (No. 140); but when removing the pan from the fire only add two eggs. Dress your rice nicely on a dish, lay the apples on top and serve. 1 80. APPLES FOR APPLES WITH RICE Neatly peel and core six medium apples. Place them in a saucepan and boil in two quarts of water with half stick vanilla and four ounces sugar for thirty minutes. Remove very carefully with a skimmer without breaking them and place upon the rice. Take up the vanilla bean and put it in sugar to keep for other purposes.

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Radishes (58) Stuffed Olives Minestra Milanaise Weakfish, Vert-pre Potatoes Anglaise Filet Mignon, Balthazard Salad, Doucette Chpcolate, Pudding Ice Cream, Souveraine 181. STUFFED OLIVES Stone twelve large Spanish olives. Stuff the interior of each with very finely hashed-up sweet peppers and serve on a dish with a folded napkin.

182. MINESTRA, MILANAISE Cut into small dice-shaped pieces one small carrot, one small turnip, one small onion, two leeks and one branch celery. Place them in a saucepan with half ounce butter and gently brown for ten minutes, carefully stirring with a wooden spoon occasionally. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon white pepper, adding half saltspoon powdered saffron. Drop in a good beef bone or chicken bones; cook for forty-five minutes. Now add one ounce uncooked Italian spaghetti in one-and-a-half-inch equal pieces and one ounce raw rice. Boil for twenty minutes. Peel and cut into small dice-shaped pieces a small, sound potato, and a good, red, peeled tomato, cut the same way, and add to the soup. Gently boil twentyfive minutes more. Remove the bones, add one tablespoon finely chopped parsley. Mix well, then serve.

183. WEAKFISH, VERT-PR£ Procure a fine, fresh weakfish of two and a half pounds, clean well, remove the head and split in two lengthwise. Remove the spine bone as well as the fins. Place it in a sautoire, add one-half gill white wine, one gill water, a teaspoon salt, two saltspoons white pepper and half ounce butter. Cover the fish with buttered paper, let boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, take up the paper, dress on a hot dish. Add two tablespoons fish liquor to the vert-pre sauce; gently mix, then pour it over the fish 184. SAUCE VERT-PRE Place in a mortar one fine peeled shallot, three branches very fresh parsley, two branches chervil, four branches chives and half clove sound garlic. Pound them to a paste; add one ounce butter, pound again until the butter is completely green. Press it through a fine sieve into a bowl and keep in a cool place till required. Place and melt in a saucepan one-half ounce butter, add one tablespoon flour, stir and heat well; pour in one gill hot milk; sharply mix with a whisk till the sauce is free from any small lumps. Season with

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THURSDAY, FIRST WEEK OF JANUARY 55 good saltspoon salt and half saltspoon cayenne pepper. Remove the pan from the fire; immediately add the vert-pre butter little by little, briskly and continually whisking while doing so; set the pan on the fire whisking it for two minutes. Strain through a cheesecloth into a saucebowl and serve.

Boil in two quarts water with one tablespoon salt six medium-sized peeled potatoes for thirty-five minutes. Drain, cut them in halves and place in a sautoire. Season them with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Mix gently with a fork. Dress on a hot dish; spread a very little lightly melted butter over each piece. Besprinkle with half teaspoon finely chopped parsley and serve very hot.

1 86. FILET MIGNON, BALTHAZARD Cut out from a filet of two pounds six small, even pieces; neatly flatten them. Season with a teaspoon salt and two saltspoons white pepper. Heat one-half ounce melted butter in a frying pan, add the filets, one beside another, and cook for three minutes on each side. Place on a dish and keep hot.

Boil in a small saucepan two gills demi-glace (No. 122), add onehalf teaspoon chopped chives and a quarter of a teaspoon chopped parsley and let reduce to one-half on the fire. Plunge one-half pint French flageolets into a pint boiling water for five minutes. Drain well, replace them in the saucepan. Season with two saltspoons salt and one saltspoon white pepper, adding half ounce good butter; mix well with a fork and heat for two minutes; then keep warm. Prepare the same quantity glazed onions, as per No. 125. Place the filets on six round, toasted bread croutons. Garnish one side of the dish with the flageolets, the other side with the glazed onions, pour the sauce over the filets and serve very hot.

N. B. Sauce, flageolets and glazed onions should be prepared before the filets.

Cut off the head and legs, singe, draw, neatly wipe and truss a fine, tender duckling of about five pounds, keeping the livers. Place in a small roasting pan with half gill water, half ounce butter, well divided over the bird; sprinkle one teaspoon salt and half teaspoon white pepper over it. Set it in a moderate oven to roast for fifty minutes; turn it several times while roasting to get a good brown colour all around, not failing to baste it occasionally with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim the fat from the surface of the gravy. Strain the gravy over the duck, decorate the dish with watercress, and send to the table with apple sauce separately.

1 88. APPLE SAUCE Core, peel and cut into thin pieces four good-sized green, sound apples. Place them in a small saucepan with two ounces sugar, one

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saltspoon salt, one saltspoon powdered cinnamon and half gill water; cover the pan, place it on the fire, briskly stir with a wooden spoon and mash very fine. Cook for twenty minutes, strain through a colander, let cool off and serve in a saucebowl separately.

189. DOUCETTE SALAD, "CORN MACHE PETTICUS"

Procure a quart fine, fresh, green doucette (corn salad). Carefully pick off all stale leaves, if any adhering. Neatly pare the roots. Plunge it into plenty of cold water and let it float for ten minutes; turn it over with the hands and gently shake it two or three times meanwhile. Change the water and see that no sand remains at the bottom of the vessel. Replunge it in cold water, gently turn it over in all directions for two minutes, change the water; repeat the same operation once more. Lift it up with the hands, let the water run out, place it in a clean cloth, drain carefully but thoroughly without mashing it. Gently loosen it with the hands, then place it in a salad bowl. Season with four tablespoons dressing, as per No. 863. Mix well in a loose way and serve. N. B. This salad being very delicate, it should never be seasoned except one minute before required. This delicious and wholesome article, I am sorry to say, is not sufficiently known in the United States. 190. CHOCOLATE PUDDING Three tablespoons grated chocolate, one gill cold milk, one ounce powdered sugar, half ounce melted butter, half ounce sifted flour, two egg yolks, the whites of two beaten-up eggs, half ounce bread crumbs and half teaspoon vanilla essence. Place the chocolate and milk in a small saucepan, stir a little and just let come to a boil on a slow fire. Mix in another small saucepan the butter and flour, heat well without browning, briskly stirring meanwhile. Pour into this the chocolatemilk and all other ingredients and stir well for two minutes. Lightly butter six small pudding moulds, fill them with this preparation. Lay them in a small pastry pan; pour in hot water up to half the height of the moulds. Set in a moderate oven to bake for twenty minutes. Take from the oven. Unmould on a hot dish with a folded napkin and serve with a Sabayon sauce (No. 102) separately. 191. ICE CREAM SOUVERAINE Prepare half the quantity of vanilla ice cream as per No. 42. Crack four egg yolks in a copper basin with two ounces powdered sugar. Place the basin on the corner of the hot range, add to it half stick vanilla bean, then vigorously whisk it for fully ten minutes, or until well heated, remove and place it on the ice until cold, lightly mixing once in a while. Add half pint fresh thick cream whipped as per No. 337. Remove the vanilla bean and gently mix for two minutes. Have a well-cleaned icecream mould holding one quart; place the prepared pint of vanilla cream in the mould. Dip eight lady fingers in maraschino or rum, lay them over the vanilla, fill up the mould with the preparation, tightly close, then bury the mould in an ice-cream tub with plenty of cracked ice and

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FRIDAY, FIRST WEEK OF JANUARY 57 rock salt and freeze for two hours. Remove and plunge the mould into lukewarm water for a few seconds, take up, nicely wipe all around, unmould on a cold dish with a napkin and serve.

Friday, First Week of January Baked Apples (44), Semoulina Cream Scrambled Eggs, Plain Shad, Maitre d'Hotel Mutton Kidneys with Bacon Potatoes, Allumette 192. SEMOULINA Boil in a small saucepan a pint water and half pint milk with a saltspoon salt. Gradually drop in six ounces semoulina. Briskly mix with the whisk while adding it and gently boil for fifteen minutes, occasionally mixing to prevent burning at the bottom. Pour into a deep dish and serve with cold milk or cream and fine sugar separately. 193. SCRAMBLED EGGS, PLAIN Carefully break eight fresh eggs in a bowl. Season with half teaspoon salt and two saltspoons white pepper, add half gill cold milk. Briskly beat up with a wooden spoon for one minute. Thoroughly heat in a small saucepan half ounce butter, then drop in the eggs, gently stir with a wooden spoon, while briskly cooking for six minutes. Turn them on a hot dish and serve very hot.

194. SHAD, MA!TRE D'HOTEL Procure from your fish dealer a small, fresh roe shad or half one of two pounds, clean and wipe well, pare and cut in two (if a whole one), scale it and remove the backbone. Season both sides with one teaspoon salt and a very little white pepper, nicely rubbed in. Roll it well in a tablespoon oil. Arrange in a double wire broiler and broil on a moderate fire for eight minutes on the split side and for four minutes on the skin side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over and serve with a few parsley greens around the dish and six quarters of lemon.

195. BROILED MUTTON KIDNEYS WITH BACON Split, without separating, twelve fine, fresh, chocolate-coloured mutton kidneys. Skin them nicely. Have on a soup plate one tablespoon good oil, half teaspoon salt and two saltspoons white pepper; mix well, then drop in the kidneys and roll them in well. Arrange them on a1 double broiler well set and broil for three minutes on each side. Remove, dress them on six toasts, with a slice of bacon (prepared as per No. 13)

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each on two kidneys. Divide a tablespoon melted butter on top of the kidneys and serve.

Peel and wash three good-sized, sound, raw potatoes and carefully cut them into match-like strips. Wash again, drain well, then place in a wire frying basket and fry them in boiling fat for five minutes, or until they attain a golden colour. Lift them up, drain thoroughly, sprinkle over them a light teaspoon salt and serve on a hot dish. Half pound sifted flour, two ounces sugar, one teaspoon compressed yeast, half gill warm milk, two ounces melted butter, two ounces currants, a saltspoon salt and a saltspoon mixed spices. Mix the flour, sugar, spices and currants. Make a hole in the centre, place in it the yeast and milk; knead the yeast and milk well, then add the butter, another half-gill of cold milk and the salt. Sharply knead with the hands until a soft dough. Divide the batter into six equal parts; work them up to egg shape. Lay them on a lightly buttered tin pastry pan; place in a warm place to raise for thirty minutes. Set them in a brisk oven for fifteen minutes. Remove to the oven door, wet the surface of each with a little milk, return them to the oven and bake for two minutes longer. Remove and serve on a dish with a folded napkin, Fish Chowder Omelette with Parsley Canape's of Lobster Calves' Brains, Horly Apple Fritters 198. FISH CHOWDER Have three quarts water in a saucepan on the fire. Add one sliced carrot, one sliced onion, one sliced leek, one branch chopped celery; two branches parsley, chopped up; half clove sliced garlic, one saltspoon thyme, half sprig bay leaf, two cloves, one tablespoon salt, half teaspoon white pepper. Cover the pan and boil gently for thirty minutes. Add fish heads, spines or any parings at hand, cover and cook slowly for thirty minutes more. Chop one sound onion very fine, also two leeks, adding one ounce lean salt pork, finely chopped. Place in a saucepan with half ounce butter and let get a nice light brown colour, mixing constantly with the wooden spoon. Strain the fish broth into this pan, stir well, and as soon as it boils add four medium-sized raw potatoes, peeled and cut into small dice. Cover the pan and boil for twenty minutes, add one saltspoon thyme and one pound fresh codfish, cut into very small dice. Boil five minutes. Dilute two ounces flour in three-quarters of a pint fresh milk and add to the broth, briskly stirring while adding it. Season again with half teaspoon salt and a saltspoon white pepper. Boil

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FRIDAY, FIRST WEEK OF JANUARY 59 slowly for five minutes, pour into a soup tureen, sprinkle with a little chopped parsley and serve.

199. OMELETTE WITH PARSLEY Have a tablespoon well-washed, thoroughly drained and finely chopped parsley ready on a saucer. Carefully break eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper, add the parsley, beat up briskly with a fork for two minutes. Thoroughly heat two tablespoons melted butter in a frying pan, drop in the eggs, sharply stir with the fork for two minutes, let rest for half minute, fold up the opposite sides to meet in the centre, let rest for a minute. Then turn the omelette on a hot dish and serve. 200. CANAPES OF LOBSTER Cut out from a sandwich loaf of bread six round slices half inch thick and three inches in diameter; toast to a golden colour. Evenly divide the lobster forcemeat over the toasts, giving them a nice dome form. Wet the tops of the canapes with beaten eggs, cover with bread crumbs -and place in a lightly buttered tin. Spread a very little melted butter over each; set in a slow oven for ten minutes, or until of a golden colour. Dress on a folded napkin and serve.

201. LOBSTER FORCEMEAT Boil a three-pound live lobster in plenty of salted water for twenty minutes. Remove it, let get cold; then split it in two and with a fork pick out all the meat from the tail, body and claws. Hash it up very fine with twelve canned mushrooms. Chop very fine one medium sound onion, and place it in a saucepan with one ounce butter and brown it well; then add two tablespoons sifted flour; stir well for one minute. Add three-quarters of a pint hot milk, stir again until it boils. Drop in the lobster and mushrooms. Season with a teaspoon salt, one saltspoon cayenne pepper, one tablespoon Worcestershire sauce, half teaspoon English mustard in powder, one saltspoon grated nutmeg. Stir all well with the wooden spoon, then let gently simmer -for twenty minutes. Thicken with two egg yokes and slowly boil for five minutes. Remove from the pan, place in a china vessel, let get cold and use as 202. CALVES' BRAINS, HORLY Place three pairs calves' brains into cold water for five minutes; take them up, skin well, wash again in cold water, drain, place in a small saucepan and cover with fresh water, adding a teaspoon salt, a saltspoon pepper, two tablespoons good vinegar and one bay leaf. Slowly boil for five minutes. Drain well, then roll them in flour, then in beaten eggs and lastly in bread crumbs. Place them in a frying basket and fry in boiling fat for five minutes, or till of a golden colour. Drain them thoroughly, dress on a hot dish and serve with two gills hot tomato sauce

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203. APPLE FRITTERS Peel and core three good-sized sound apples. Cut each apple in four even slices, lay them on a plate, dredge a tablespoon fine sugar over, pour in two tablespoons rum, then repeatedly turn them in the seasoning and let infuse for half hour, turning them in the rum once in a while. Dip the slices of apples in the frying batter, then gently drop them one by one into boiling fat and fry for eight minutes, frequently turning with a skimmer meanwhile. Take them up, and let drain on a wire grater. Neatly trim them all around. Pour a rum sauce, prepared as per No. 41, on a hot dish. Arrange the fritters over the sauce, one overlapping another. Sprinkle a little powdered sugar over and serve 204. BATTER FOR FRITTERS Place half pound sifted flour in a large bowl; add two tablespoons olive oil, half teaspoon salt, one tablespoon powdered sugar, three egg yolks, half gill cold water and a gill cold milk; also a teaspoon vanilla essence. Briskly stir with a wooden spoon for five minutes. Just before serving beat the white of the three eggs, add to the batter and gently mix for one minute; then it will be ready for use. (The same quantity of butter can be substituted for oil if preferred.) Bisque of Crabs Red Snapper, Ancienne Potatoes, Chateau Chicken Saute, Chasseur Cauliflower, Sauce Mousseline Scallops en Coquille Roast Snipe on Toast Pudding Saxonne 205. BISQUE OF HARD CRABS Slice very fine one medium carrot, one medium onion, one branch celery, two leeks, two branches parsley and half clove sound garlic. Place these in a saucepan with one ounce butter and gently cook them for ten minutes, mixing well meantime. Have six raw hard crabs, well cleaned; pound them (shells and all) in a mortar to a fine pulp, then add to the pan. Stir well and cook for ten minutes; add two and a half ounces flour. Stir well, moisten with one quart hot milk and one and a half quarts white broth (No. 701). Season with a light tablespoon salt and two saltspoons cayenne pepper. Slowly boil for forty-five minutes. Strain the bisque through a cheesecloth into another saucepan, set it on the range and let come to a boil. Dilute one egg yolk into half gill cold cream and add it to the bisque; briskly mix with a whisk; add half ounce butter, mix again for one minute. Pour into a hot tureen and serve with bread croutons (No. 23).

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FRIDAY, FIRST WEEK OF JANUARY 61 206. RED SNAPPER, A L'ANCIENNE Prepare and cook a fine, fresh, three-pound red snapper, exactly the same as per bass in Nos. 24 and 25. When ready place the fish on a baking dish, then proceed according to the following: 207. SAUCE A L'ANCIENNE Melt one tablespoon butter in a frying pan, add one tablespoon sifted flour; stir well while lightly browning for two minutes. Pour in one gill hot milk and half gill fish stock. Season with one-quarter teaspoon salt and a saltspoon cayenne pepper. Stir well with a wooden spoon for two minutes. Add two finely minced gherkins, one tablespoon capers and six minced canned mushrooms. Mix well while cooking for three minutes. Place the fish in a. baking dish, then pour the sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all. Place the fish in a hot oven to bake for eight minutes. Re move and serve.

208. POTATOES, CHATEAU Peel, wash and boil four rather small, sound potatoes. Cut them into quarters, round the sides nicely to a pickle shape, wash again, then place in a saucepan with one quart water, a teaspoon salt and boil for ten minutes; drain, place in a frying pan with one ounce clarified butter. Toss them gently once in a while until of a good golden colour. Remove them with a skimmer, dress on a hot dish, sprinkle a little 209. CHICKEN SAUTE", CHASSEUR Singe a tender chicken of two and a half pounds. Cut it into twelve pieces. Season with a teaspoon salt and half teaspoon white pepper. Heat well in a frying pan two tablespoons olive oil; add the chicken, the pieces one beside the other, and briskly fry for six minutes on each side; remove all the white meat from the pan, keeping it warm, and slowly fry the legs for five minutes longer. Add the white meat again to the dark. Slice very fine six sound shallots and half ounce lean, raw ham and add to the chicken. Toss all well and cook for two minutes, moisten with two tablespoons sherry, half gill tomato sauce (No. 16) and one gill half glaze (No. 122), adding eight sliced canned mushrooms. Cover the pan and let slowly cook for ten minutes. Pour into a hot dish, arrange six pieces heart-shaped bread croutons (No. 90) around the chicken, sprinkle a little chopped parsley over and serve. 210. CAULIFLOWER, SAUCE MOUSSELINE Trim off the outer leaves, cut off the stalk, clean and wash well a fine large, white head of cauliflower. Have a gallon of water in a pan with one tablespoon salt and half pint milk. When it boils add the cauli' flower, cover the pan and boil for forty minutes. Drain, dress on a hot dish and serve with the Mousseline sauce separately.

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211. SAUCE MOUSSELINE Half gill sweet cream, two egg yolks, one ounce butter, two saltspoons salt, half saltspoon grated nutmeg and the strained juice of a sound lemon. Place cream, egg yolks, salt and nutmeg in a saucepan, place the pan in a "Bain-Marie," seeing that the pan is fully half its height in the hot water; briskly beat it up with a whisk for five minutes, then add the butter, little by little, whisking constantly until the butter is dissolved. Strain the preparation through a napkin into a saucebowl and serve as 212. SCALLOPS EN COQUILLES Boil in slightly salted water for five minutes one and a half pounds fresh scallops; drain. Hash very finely six sound shallots and place them in a saucepan with an ounce butter. Gently cook for five minutes without browning, stirring well, then add four tablespoons flour, stir until well heated, add two gills hot milk and one gill scallop liquor. Stir well until it boils. Drop in the scallops and season with a teaspoon salt, one saltspoon cayenne pepper, adding two tablespoons good sherry. Stir well again and let cook for three minutes. Have six clean individual "table shells" and fill them with the preparation. Spread two tablespoons grated Parmesan or Swiss cheese over them equally, and place in a hot oven to bake for eight minutes. Dress on a dish and serve. 213. ROAST SNIPE ON TOAST Pick, singe, draw and stick a toothpick across the legs under the breasts of six fat, fresh snipes (keep the livers for further use). Pick out the eyes of each bird. Rub well with a teaspoon salt and half teaspoon white pepper. Arrange a slice thin, lean bacon around each. Lay them in a lightly buttered tin and roast in the oven for ten minutes. Hash the six livers very finely with two shallots and one teaspoon chopped parsley, neatly spread this preparation on top of six small toasts, place the toasts in the oven for two minutes. Remove both from the oven, arrange the toasts on a hot dish, lay the snipe on the toast. Pour onequarter gill water into the tin pan, cook it for three minutes on the range, pour the gravy over the birds and serve with a little watercress around the dish.

214. SALAD ROMAINE Remove the outer green leaves of two medium heads very fresh romaine. If free from sand and other elements, detach the leaves and wipe carefully without washing. If necessary to wash them, do so rapidly in cold water; drain thoroughly in a wire basket, then on a napkin. Place in a salad bowl. Season at the last moment with four tablespoons dressing, as per No. 863. Mix it well and send to the table. 215. PUDDING SAXONNE Two ounces sifted flour, two ounces butter, two ounces fine sugar, half pint milk, four egg yolks, the white of three eggs and half vanilla bean.

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SATURDAY, FIRST WEEK OF JANUARY 63 Place the milk and vanilla in a small saucepan and let come to a boil, then let stand on the corner of the range. Place the flour in another saucepan, pour in the milk, little by little, continually stirring with the wooden spoon meanwhile, add half the sugar and half the butter; stir well while cooking for five minutes, or until it thickens well. Transfer it to a large bowl and let cool off. Lift up the vanilla bean, add the rest of the sugar and butter, as well as the egg yolks, one by one, briskly mixing with the wooden spoon meanwhile. Briskly beat up the white of three eggs to a froth and add them to the rest. Lightly mix the whole for one minute. Then fill six well-cleaned individual pudding moulds with the preparation. Place them on a tin pan; pour in hot water up to one-half the height of the moulds. Place in the hot oven to steam for twenty-five minutes. Remove, unmould on a deep dish, pour a Sabayon sauce (No. 102) over them and serve hot. Saturday, First Week of January Omelette with Peas Broiled Lamb Chops with Bacon Neatly wipe and cut six medium, sound winter pears in halves, lengthwise; carefully cut away the cores with a knife. Place them on a tin with half gill cold water and one teaspoon butter; then dredge two tablespoons granulated sugar over them. Place in a hot oven to bake for thirty minutes or till soft, being careful to baste them frequently with their own liquor. Remove, dress on a hot dish, pour the juice over and serve. The addition of a pony of rum, cognac or Swiss kirsch, when the water is poured in, will give an excellent flavour. Place in a saucepan one pint cold water, two gills cold milk and a saltspoon salt. Let come to a boil, then add half pint yellow Germea. Mix well with a wooden spoon, slowly cook for ten minutes. Pour into a hot dish and serve with cold milk, cream and sugar separately. 218. OMELETTE WITH PEAS Have three tablespoons cooked green peas or canned peas in a small saucepan with half pint water and a saltspoon salt and gently boil for four minutes. Drain well, replace them in the pan with half teaspoon butter. Season with a light saltspoon salt, a saltspoon sugar and a very light saltspoon white pepper; lightly toss till thoroughly hot.

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Carefully crack eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, then add the peas; lightly mix. Proceed to finish the omelette as per No. 75. 219. LAMB CHOPS WITH BACON Trim and nicely flatten six tender French lamb chops. Season them evenly with half teaspoon salt and two saltspoons white pepper. Arrange them on the broiler and broil on a brisk fire for four minutes on each side. Dress on a hot dish. Place a nice slice of freshly prepared bacon, as per No. 13, on each chop and serve. Finely hash four medium, peeled, boiled potatoes. Drop them in a small saucepan, pour in one and a half gills cold milk and half gill cream. Season with half teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg, adding a teaspoon butter. Thoroughly mix with a wooden spoon, gently cook for twelve minutes, lightly mixing occasionally. Turn them into a deep dish and serve. Prepare the cakes the same as flannel cakes (No. 136), but using same quantity of rice flour instead of the other. Oysters, Vaudeville Loin of Pork and Beans Rissotto, Piedmontaise Biscuits au Cafe, 222. OYSTERS, VAUDEVILLE Procure from your fish dealer thirty-six fresh Bluepoint oysters, opened. Plunge them into a saucepan containing half pint boiling water with half teaspoon salt. Cover the pan and boil the oysters for five minutes, then strain through a strainer. Place in another saucepan six medium, finely chopped shallots with one ounce butter and slowly cook on a moderate fire for five minutes without browning, stirring well meanwhile. Then add three tablespoons sifted flour. Stir well with a whisk until well heated, then pour in half pint hot milk. Mix again with the whisk until it boils. Now add the oysters with two tablespoons of their own juice, two tablespoons sherry, one saltspoon cayenne pepper and half teaspoon salt. Gently mix the whole well together with the wooden spoon and boil for two and a half minutes. Remove the pan from the fire, place it on a table, add, little by little, threequarters of an ounce butter, continually mixing while adding it. Pour into a hot dish and serve.

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SATURDAY, FIRST WEEK OF JANUARY 65 223. LOIN OF PORK AND BEANS Have a small loin of tender pork of about three pounds. Place it in a roasting pan. Sprinkle over one teaspoon salt and half teaspoon white pepper. Make an incision with a knife in the middle of the loin about one and a half inches deep. Immerse a sound bean of peeled garlic, then spread one tablespoon fat over the loin and pour half gill cold water into the pan. Set the loin in the hot oven and roast for one hour, taking care to turn it every ten minutes and to frequently baste it with its own gravy. Remove the loin, lay it on a hot dish, skim the fat off the gravy, then add to the pan one pound cooked and well-drained white beans, briskly toss them, place the roasting pan on the fire and let boil for two minutes. Arrange the beans around the loin and serve. 224. How TO BOIL WHITE BEANS Soak one pound dried white beans in two gallons cold water for fourteen hours. Drain well and place them in a rather small saucepan with two quarts cold water, one medium carrot cut in quarters, one medium white onion cut in half, and two leeks tied up with two branches parsley. Add one-ounce piece lean salt pork, one bean sound garlic, one teaspoon salt and half teaspoon pepper. Cover the pan and let simmer on a slow fire for one hour and a half. Remove all the ingredients, drain the beans on a sieve and use as required. Hash up the ounce of salt pork, mix and use with the beans.

225. RlSOTTO, PlEDMONTAISE Heat half ounce butter in a saucepan, add one medium, sound, finely chopped onion and gently brown to a golden colour for five minutes, stirring well meanwhile. Then add half pound well-cleaned Italian rice. Stir well with a wooden spoon until the rice has obtained a good golden colour, then gradually moisten with a pint and a half hot broth, as per No. 70, continually stirring meanwhile. Add one small cervelat sausage, one saltspoon diluted and strained Spanish saffron, one heavy teaspoon salt, half teaspoon white pepper. Mix well, cover the pan, and as soon as it comes to a boil place the pan in a hot oven for thirty minutes. Remove it, take up the cervelat sausage. Add three tablespoons grated Parmesan or Swiss cheese and half ounce good butter; mix well with a wooden spoon for two minutes. Dress the rice on a hot dish. Slice the cervelat into thin slices, arrange them around the rice and serve.

226. BISCUITS AU CAFE1 Two ounces fine sugar, one and a half ounces sifted wheat flour, one whole egg, the yolks of three eggs, the whites of four eggs, half teaspoon vanilla essence, two tablespoons strong-made coffee and one ounce melted butter.

Place the sugar in a basin, crack in the whole egg and add the yolks of the three eggs; briskly beat up while heating for ten minutes, or until thoroughly thickened. Beat up the four whites to a stiff froth

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in a copper basin and add to the first mixture; gently mix for one minute, then add the flour; briskly mix again for one minute, add the butter, vanilla and coffee. Mix well again, transfer the preparation into a pastry pan lightly buttered. Place in a moderate oven and bake for twenty minutes. Remove the pan, cut the cake into six equal pieces. Dredge a little powdered sugar over them and serve on a folded napkin. Radishes (58) Canapes of Anchovies (141) Ox Tail a 1'Anglaise Broiled Pompano Potatoes, Hollandaise (26) Fresh Beef Tongue, Gendarme Stuffed Green Peppers Sweetbreads Braise", Cheron Roast Ruddy Duck, Fried Hominy Salad, Doucette (189) American Pudding 227. Ox TAIL, A L'ANGLAISE Cut into small square pieces half a fresh ox tail. Cut in the same way one medium red carrot, one small, sound turnip, one medium onion, one leek and two branches celery; place these in a saucepan with half ounce melted butter. Mix well with a wooden spoon while cooking rather briskly for ten minutes, or until they are of nice golden colour. Then add six tablespoons well-washed barley, two tablespoons Worcestershire sauce, one tablespoon salt, half teaspoon white pepper and three quarts hot water or broth (No. 701). Mix well again. If any clean beef bones at hand, add to the soup, then as soon as it comes to a boil shift the pan, so as to let gently simmer for one hour and a half, taking care to skim the fat from the surface of the soup while cooking. Add one gill tomato sauce (No. 16), one gill demi-glace (No. 122). Mix and boil again for ten minutes. Pour into a hot soup tureen and serve. 228. BROILED POMPANO Procure two very fresh medium pompano of about one and a half pounds each; wipe them thoroughly. Roll in a tablespoon oil on a plate. Season on both sides with a teaspoon salt, two saltspoons white pepper, arrange them on a broiler and broil for five minutes each side. Dress on a hot dish. Spread a little maitre d 'hotel butter (No. 7) over. Decorrate the dish with parsley greens and six small pieces of lemon and serve. 229. FRESH B EEF TONGUE, GENDARME Wash well a fine, fresh, medium beef tongue. Slice one medium carrot, one onion,. two branches celery, two ditto parsley, one clove sound garlic and one leek. Place all the vegetables in a large saucepan with half ounce butter, adding two cloves, one bay leaf, twelve allspice, eighteen whole black peppers and half teaspoon thyme. Brown the vegetables to a good brown colour, stirring well with a wooden spoon meanwhile, then lay the tongue over the vegetables, pour in one quart hot water, quarter of a pint claret, half pint tomato sauce (No. 16) and

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SATURDAY, FIRST WEEK OF JANUARY 67 two gills demi-glace (No. 122). Season with a teaspoon salt and half teaspoon white pepper. Cover the pan, and as soon as it comes to a boil place the pan in a moderate oven for two hours, being careful to turn the tongue once in a while. Take up the tongue and drop it into cold water for a minute, remove the skin and neatly trim it all around; keep it warm. Then place the pan on a brisk fire, reduce the sauce to a pint. Strain the sauce into another saucepan. Finely slice four medium, sound pickles, add six minced canned mushrooms; cut into small squares one red Spanish pepper and half ounce lean cooked ham, add to the strained sauce, mix well, boil for five minutes. Skim the fat off. Place the tongue on a hot dish, spread the sauce over and serve. 230. GREEN PEPPERS, STUFFED Plunge into boiling water for two minutes one very small and three fine, large, sound green peppers. Remove and neatly peel them with a towel. Split the three large ones in even halves, lengthwise. Keep the smaller one as it is. Remove the seeds, nicely clean the pods, then fill with a stuffing prepared as per No. 230A. Spread a tablespoon fresh bread crumbs over their surface. Lay them on a lightly buttered pan, place over each pepper a dot of butter, then set in a brisk oven for ten minutes, or till of a nice golden colour. Remove, dress on a hot dish 230A. STUFFING FOR GREEN PEPPERS.

Thoroughly heat a teaspoon butter in a small saucepan, add three finely chopped, sound shallots and half ounce finely chopped, cooked lean ham, lightly mix and gently cook for two minutes. Sprinkle a teaspoon flour over, stir well for half minute, then pour in a gill demiglace (No. 122); after removing the seeds from the remaining small pepper finely mince it up and add to -the pan with four finely chopped canned mushrooms, half teaspoon finely chopped parsley and the meat of two raw sausages. Season with two saltspoons pepper and one saltspoon grated nutmeg. Mix all well together and cook for eight minutes. Remove the pan to a table, add three tablespoons fresh bread crumbs, thoroughly stir, then use as directed.

231. SWEETBREADS BRAISE", CHERON Blanche six sweetbreads, as per No. 33, and proceed to prepare them precisely the same as No. 32. Prepare also a Bearnaise sauce, as per No. 34. Dress the breads on a hot dish, then spread a tablespoon Bearnaise sauce over each bread. Arrange six canned artichokes filled on top with a tablespoon hot macedoine and serve. 232. ARTICHOKE BOTTOMS Open a pint can fresh artichokes with a can opener (there are usually six artichokes to a can). After draining off the water dry the artichokes on a cloth. Heat well half ounce clarified butter in a frying pan, place the artichokes in the pan and cook them for three minutes on each side

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and see that they obtain a good colour. Remove them with a skimmer and use as directed.

233. MACEDOINE OF VEGETABLES Cut with a very small vegetable scoop two medium-sized carrots and two ditto turnips; place them in a small saucepan with a pint hot water, one teaspoon salt and let boil for thirty minutes. Strain and replace in the saucepan with two tablespoons cooked green peas, two tablespoons cooked string beans in half-inch lengths, two tablespoons flageolet beans and a few small pieces cooked cauliflower (if at hand). Season with two saltspoons salt and a saltspoon white pepper, adding half ounce good butter. Mix well with a wooden spoon till thoroughly thickened and use as directed.

234. RUDDY DUCK, ROASTED Carefully pick all over two fine, fat ruddy ducks. Draw and neatly wipe the inside of the birds with a towel. Season the inside of each with two saltspoons salt well divided. Run in the'head of each from the end of the neck to back with a small branch celery. Truss them nicely. Lay them in a roasting pan. Season with a teaspoon salt over each. Spread a teaspoon melted fat on the breasts of the birds. Place in the oven to roast for eighteen minutes. Remove, untruss, place on a hot dish, remove the celery, throw a teaspoon hot water inside each bird, then serve with six slices hominy around the dish and currant jelly separately.

235. FRIED HOMINY Boil the same quantity of hominy as per No. 45. Pour it into a pastry pan and let get thoroughly cold. Then cut the hominy into two-inch-square pieces, half inch in thickness. Gently pass each piece in flour, then in beaten eggs and lastly in fresh bread crumbs. Plunge them in boiling fat and fry until they have obtained a nice golden colour. Lift them up, drain thoroughly and serve.

236. AMERICAN PUDDING Two eggs, one ounce granulated sugar, one ounce ground almonds, one ounce remnants of cakes or bread crumbs, one tablespoon cream, one ounce candied cherries, one gill preserved strawberries and half ounce melted butter.

Place the strawberries in a lightly buttered china souffle dish. Separate the yolks from the white of the two eggs, place the yolks in a basin and the whites in an egg -bowl on the ice. Stir the sugar into the yolks and briskly beat up to a cream; add the almonds and cakes or bread crumbs very gradually, briskly beating meanwhile. Rapidly whisk up the white of the two eggs and then gradually add it to the other preparation, add the cream and butter, mixing well while doing so. Place the preparation into the souffle dish containing the strawberries. Nicely arrange the cherries on top. Place the dish in a moderate oven to bake for twenty minutes. Remove and send to the table.

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SUNDAY, SECOND WEEK OF JANUARY <3o Sunday, Second Week of January Nudeln with Cream Eggs au Miroir Corned Beef Hash, American Cocoanut Gingerbread 238. NUDELN WITH CREAM Half pound sifted flour, one cup milk, two ounces butter, three eggs, one saltspoon salt and one saltspoon grated nutmeg. Place all the above in a basin, then briskly stir with a wooden spoon until a firm, clear paste without grains. Lightly flour a corner of the table, drop the paste over it and let dry for ten minutes. Divide into four equal parts, then with a pastry roller roll out each piece as thin as you possibly can. Let dry again for fifteen minutes. Then cut into two-inch lozengeshaped pieces. Have two quarts boiling water in a pan with a teaspoon salt; plunge in your nudeln and boil for six minutes, or till very tender. Remove with a skimmer, drain thoroughly. Place on a hot dish, spread a tablespoon fresh butter over them and serve with cream (cold) or milk.

239. EGGS AU MIROIR Lightly butter six small shirred egg dishes. Carefully break two very fresh eggs into each dish without disturbing the yolks. Season them with a light saltspoon salt and a very little white pepper, well sprinkled over the eggs of each dish. Place them in a moderate oven for five minutes. Remove and serve very hot.

Procure three nice slices fresh codfish, three-quarters of an inch thick. Season on both sides with a teaspoon salt and two light saltspoons white pepper, well divided. Have a little cold milk on a plate, dip each slice on both sides in the milk, dredge them with a little flour on both sides. Have a very clean frying pan, large enough to contain the three steaks; oil the pan with one tablespoon olive oil; heat well, place the fish in the pan and fry them for five minutes on each side, or until of good golden colour. Then place the pan in the hot oven for ten minutes. Remove from the oven, lay them on a dish, remove the bone of each, suppress the oil in the pan, then place in the same pan one and a half light tablespoons butter and heat on a brisk range until of a light brown colour, tossing the butter without ceasing. Meanwhile squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, mix a little, then pour over the steaks and serve with six small squares of sound lemon.

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241. CORNED-BEEF HASH, AMERICAN STYLE Have a tender, lean piece of corned beef from the rump part, of one pound. Wash it well in warm water, then place it in a saucepan with three quarts water, or see that the water is twice as high as the top of the beef in the pan. Cover the pan and boil for two hours. Remove, drain. Finely hash the beef with twice its quantity of boiled potatoes. Mix both well together. Hash very fine one medium onion and one green pepper, and nicely brown these in a small saucepan with a tablespoon of melted butter; then add the beef and potatoes. Moisten with two gills hot broth (No. 701) or hot water. Season with two saltspoons pepper but no salt. Mix well and let cook until all the water is absorbed. Dress the hash in an omelette form on a dish. Arrange a few bread croutons around the hash and serve.

With the aid of a round cutter (Emporte piece) one inch in diameter, cut four good-sized, sound, raw, peeled potatoes. Then take the potatoes and cut them into slices as thin as a fifty-cent piece. Wash well and drain; then plunge into boiling fat for eight minutes. Lift them out, drain and immediately place in a frying pan with half ounce clarified butter and gently fry on the range until they have obtained a nice golden colour, which will take about six minutes. Drain them well, sprinkle half teaspoon salt over, dress on a hot dish with a folded napkin 243. COCOANUT GINGERBREAD A gill molasses, one and a half ounces sifted flour, one and a half ounces rice flour, one-quarter ounce powdered ginger, two ounces butter, one ounce grated cocoanut, two ounces powdered sugar and the rind pf half a medium, sound lemon. Place in a saucepan on the fire the molasses and butter, and as soon as it comes to a boil add all the other materials, briskly stirring with a wooden spoon for five minutes. Then with a tablespoon drop the paste into a lightly buttered pastry tin, to the desired form of the cake. Place in a moderate oven to bake for twenty minutes. Remove, dress on a dish with a folded napkin and serve hot or cold.

Lobster, Haldeman Spinach a 1'Anglaise Peach Pancakes 244. LOBSTER, HALDEMAN With the red part of a medium carrot, one green pepper, six medium, sound shallots and half saltspoon thyme, make a nice smooth hash. Boil two lobsters of one and a quarter pounds each for ten minutes in salt water. Drain, then split and pick out all the meat from each; cut the

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SUNDAY, SECOND WEEK OF JANUARY 71 meat into one-inch pieces. Mix together one tablespoon very finely chopped parsley and half clove sound chopped garlic and keep apart. Heat in7 a large saucepan one tablespoon good oil, drop in the lobster and the first hash. Season with a teaspoon salt and a good saltspoon cayenne pepper, mix all well and cook on a brisk fire for ten minutes, frequently stirring meanwhile. Add the second hash, parsley and garlic and pour in two tablespoons brandy. Set fire with a match to the brandy and allow to burn till burned out. Add then a gill white wine and half gill pure tomato juice, strained. Mix well and let cook again for ten minutes on a brisk fire, gently mixing once in a while. Pour into a hot Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; then gently roll in six small, nicely flattened sirloin steaks of five ounces each. Arrange them on a broiler and broil on a moderate charcoal fire for six minutes on each side. Remove, dress on a hot dish and keep hot.

Cut three medium, peeled, raw potatoes into half-inch squares. Wash and drain well. Heat two tablespoons lard in a small frying pan; add the potatoes. Season with half teaspoon salt and two saltspoons white pepper. Toss them well while heating for two minutes; then slowly cook on the range for ten minutes, frequently tossing them meanwhile; then set the potatoes in the oven for six minutes. Remove, lift up with a skimmer, place them around the steaks. Spread the cabaret sauce over the steaks evenly and serve.

N. B. Prepare the sauce first, and when the potatoes are placed in the oven broil the steaks, so that both will be ready at about the same time.

246. SAUCE CABARET Chop up together very finely three medium-sized, sound shallots, half clove sound garlic and four branches fresh parsley. Place all in a mortar, add three-quarters of an ounce good butter, a tablespoon meat glaze (No. 3166) and the juice of quarter of a sound lemon. Pound to a firm paste and use as required, always cold.

247. SPINACH A L'ANGLAISE Trim away the stale leaves and stalks, clean and wash carefully in three different waters three quarts of fresh and sound spinach. Have in quite a large saucepan one gallon boiling water with one tablespoon salt. When the water is thoroughly boiling plunge in the spinach. Cover the pan and allow to thoroughly boil for ten minutes. Lift it up with a skimmer. Lay on a sieve to drain well.

Lightly brown in a saucepan one ounce good butter, then add the well-drained spinach. Season with half teaspoon salt, two saltspoons white pepper, adding one teaspoon powdered sugar. Mix well with a fork occasionally while cooking for five minutes.

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248. PEACH PANCAKES Prepare a French pancake batter exactly the same as per No. 17. In addition, add to the batter two preserved peaches finely chopped up. Lightly mix with the batter, then proceed to finish the cakes the same way. Creme Egyptienne Spanish Mackerel, Finnoise Capon Braise, Valencienne Stuffed Tomatoes (30) Coffee Punch Roast Rib of Lamb, Mint Sauce Lettuce Salad (148) Biscuit Venitienne 249. CREME EGYPTIENNE Place a pint can sweet corn in a saucepan with one quart milk and one quart and a half broth (No. 701). Season with one and a half teaspoons Bait, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let boil for forty minutes. Prepare in another saucepan a roux with one ounce melted butter and two and a half ounces flour, stirring briskly while heating for two minutes. Pour in the milk and corn, stir well with a whisk until it comes to a boil, then add one egg yolk mixed with one-half gill cream; stir wrell for five minutes, then strain through a cheesecloth into a hot soup tureen, and serve with bread croutons (No. 23) separately.

250. SPANISH MACKEREL, FINNOISE Procure a fat, fresh Spanish mackerel of about two and a half pounds. Cut the head off, split it in two through the back, remove the spinal bone, wipe it neatly, slightly score and season with a teaspoon salt, one saltspoon white pepper; oil the parts with a tablespoon oil. Arrange it on a broiler and broil on a brisk fire for eight minutes on the split side and four minutes on the skin side. Remove, dress on a hot dish and serve with a Finnoise sauce over it.

251. SAUCE FINNOISE Cut into very small, square pieces a good-sized, sound green pepper. Place it in a saucepan with one-half ounce butter and heat on a brisk fire for two minutes, without browning. Then mix in one teaspoon flour; stir well. Pour in two gills very fresh red tomatoes pressed through a sieve. Season with two saltspoons salt, one saltspoon pepper and three saltspoons fine sugar. Mix well and let reduce to one-half, occasionally mixing. Add, little by little, a good half ounce good butter, continually mixing while doing so until the butter is thoroughly melted. Remove and use as required.

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SUNDAY, SECOND WEEK OF JANUARY 73 Peel and wash four sound, large potatoes; then with a Parisian potato scoop dip out as many pieces as you can. Place them in a small saucepan with enough water to cover them. Season with a teaspoon salt and boil for ten minutes; drain them well, replace in the same pan with half ounce butter, season with a saltspoon salt and a saltspoon white pepper and squeeze in the juice of half a sound lemon. Mix well for a minute and a half, being careful not to break them. Dress on a deep dish and serve. 253. CAPON BRAISE", VALENCIENNE Procure a fine, tender Philadelphia capon of three and a half pounds. Singe, cut the head and legs off, neatly draw, wipe well and truss it nicely. Lightly butter a saucepan. Slice one small carrot, one small white onion and a sound clove of garlic cut into four pieces; place these articles in the pan and let get a light brown, stirring well while doing so. Lay the capon over the vegetables. Pour in one quart hot broth (No. 701) or hot water and half pint tomato sauce (No. 16). Tie together two leeks, two branches celery and two branches parsley and add to the capon. Have in a small, clean piece of cloth two sprigs bay leaves, one clove, twelve allspice, twenty whole black peppers and a saltspoon thyme; tie a string around the cloth and add to the capon.

Season with a tablespoon salt, half teaspoon white pepper and a saltspoon Spanish saffron. Cover the pan, let come to a boil on the hot range, then place the pan in the hot oven for thirty minutes. Remove the carrots and onions, add four ounces well-cleaned Italian rice and three tablespoons Spanish red peppers, cut into very small pieces, and also three good tablespoons cooked peas. Mix with a wooden spoon; cover the pan and place in the oven for twenty-five minutes more. Remove from the oven, take up leeks, spices, etc. Dress the rice nicely on a hot dish. Untruss the capon, lay it on top of the rice and serve. 254. COFFEE PUNCH One quart lukewarm water, one gill very strongly made coffee, three sound lemons, three-quarters of a pound granulated sugar and the white of half an egg. Place all the above except the lemons in a copper basin, grate the rind of two lemons into the basin, squeeze in the juice of the three lemons. Sharply mix with the spatula for five minutes. Strain the preparation through a Chinese strainer into a small freezer, then proceed exactly the same as for vanilla ice cream (No. 42). Fill six punch glasses with the punch and serve.

255. RIBS OF SPRING LAMB, ROASTED Neatly trim a good-sized rib of spring lamb. Lay it in a small, lightly buttered roasting pan. Season with a teaspoon salt and a half teaspoon white pepper, well rubbed in all over. Pour a tablespoon hot water into the pan. Spread half ounce butter over the ribs. Set in a brisk oven to roast for ten minutes, then turn it over, baste it well and let roast for twenty-five minutes more. Dress on a hot dish. Skim

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the fat from the gravy. Strain the gravy over the lamb. Decorate the dish with fresh watercress and serve with a gill of mint sauce in a saucebowl separately.

256. MINT SAUCE (for one quart).

Clean and wash well a bunch of very fresh, sound mint, drain well, then pick off all the leaves from the stalks and mince them exceedingly fine. Place the mint in a large bowl with three ounces fine sugar, threequarters of a pint good vinegar, half pint cold water and one tablespoon salt. Mix thoroughiy with a wooden spoon, then place in a large bottle or jar, tightly covered, and use as required, always being careful to thoroughly shake the bottle or jar just before serving. 257. BISCUITS, VENITIENNE Four egg yolks, two ounces fine sugar, two gills thick cream whipped, half a vanilla stick and one and a half ounces candied marrons very finely chopped up. Place the egg yolks, sugar, marrons and vanilla in a copper basin. Set the basin on the corner of the hot range, and with a wire whisk sharply beat it for eight minutes. Place the basin on the ice and continually whip it until thoroughly cold. Remove the vanilla, add the whipped cream; gently mix writh a skimmer for one minute. Then fill six individual paper ice-cream cases, three inches long by one and a half wide; neatly smooth the surface of each with the blade of a knife. Place them carefully into a small freezer and put the freezer in a small ice-cream tub with plenty of broken ice and rock salt; cover the freezer and let freeze for two hours. Remove the biscuits, dress on a cold dish with a folded napkin and serve.

Monday, Second Week of January Strawberries Fried Eggs with Green Peppers 258. STRAWBERRIES, PRESERVED Divide a pint of preserved strawberries into six small saucers and serve with sugar separately.

259. FRIED EGGS WITH GREEN PEPPERS Plunge three, large, sound, thick, green peppers in boiling water for three minutes; remove, then take off the skin with a towel and cut them into halves. Suppress the seeds. Heat a teaspoon oil in a very small frying pan; cut half a pepper in four lengthwise slices; place the slices

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MONDAY, SECOND WEEK OF JANUARY 75 in the pan; sprinkle two saltspoons salt over them evenly, then gently fry for one minute on each side. Carefully crack two fresh eggs on the peppers, fry for one and a half minutes on the range, then place in the hot oven for half a minute; remove, gently slide on a hot dish and keep warm; then proceed with five more in the same way and send to the table very hot.

Have a fish-cake preparation as per No. 5. Divide it into six equal parts. Sift two tablespoons flour on a corner of the table, then- gently roll each piece in the flour, giving them nice ball forms. Plunge them into boiling fat and fry for eight minutes, or until of a golden colour. Remove, thoroughly drain, dress on a hot dish. Place a slice of broiled bacon (No. 13) ontopof each, decorate with a little parsley greensand serve. Have six, fine, tender, lean English mutton chops, half pound each; neatly trim, then envelop them in a coarse towel, nicely flatten with a cleaver to round forms, roll on a plate with one tablespoon oil. Season well all over with a tablespoon salt and half teaspoon white pepper. Arrange on a broiler and broil for eight minutes on each side. Dress on a hot dish, decorate with a little watercress and serve. Peel and wash well three medium, sound, raw potatoes. If no julienne-shaped potato cutter is at hand, cut with a sharp knife into julienne match-shaped strips, wash again, drain well in a frying basket, then fry in boiling fat for six minutes. Take them up in the basket, drain thoroughly; sprinkle a good teaspoon salt over them. Shake them well, dress on a hot dish with a folded napkin and serve. Goulash, Hongroise Lamb Fries, Tomato Sauce Carrots, Bourgeoise Apricot Fritters, Sabayon 263. GOULASH, HONGROISE Cut two pounds of the rump part of beef into one-inch squares. Heat two tablespoons melted lard in a saucepan, add the beef; season with a teaspoon salt and two saltspoons paprika; stir well with a wooden spoon. Finely slice one small carrot and two small, sound onions; when the meat is a light brown add the vegetables, stir well and cook for two minutes. Add one tablespoon flour, stir well again, then add two gills hot water, one gill claret, one gill tomato sauce (No. 16). Tie in a small piece of clean cloth twelve allspice, one bay leaf, two cloves and one saltspoon thyme and place in the pan. Peel two medium, raw potatoes, cut them into three-quarters of an inch squares and also add to the pan. Cover the pan and let slowly cook for thirty minutes. Add

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now one tablespoon finely chopped parsley and one bean very finely chopped garlic. Cover the pan and cook again for twenty minutes. Remove the cloth with the ingredients. Pour the goulash into a hot 264. LAMB FRIES, TOMATO SAUCE Neatly skin and cut into halves twelve fresh lamb fries. Plunge them in a quart boiling water with a teaspoon salt for two minutes, drain well. Season with half a teaspoon salt and two saltspoons white pepper. Lightly roll them in flour, then in beaten-up egg and lastly in bread crumbs. Plunge them in boiling fat and fry for five minutes. Drain well, dress on a hot dish, and serve with a gill hot tomato sauce 265. CARROTS, BOURGEOISE Carefully scrape and pare twelve small, sound carrots; then cut into halves, lengthwise. Wash well, then place in a saucepan with four whole peppers, one teaspoon fine sugar, half ounce butter, one and a half pints hot broth or hot water. Cover the pan and cook on a very brisk fire for fifteen minutes, or till the carrots are thoroughly soft. Place in a small saucepan three-quarters of an ounce butter with one tablespoon flour, stir and heat well, then strain the liquor of the carrots into this roux, adding a gill hot milk; mix well, and as soon as it comes to a boil transfer the carrots only into this pan, adding one teaspoon chopped parsley. Carefully mix without mashing the carrots; boil for five minutes longer. Pour into a hot, deep dish and serve. 266. APRICOT FRITTERS AU SABAYON Prepare a batter for fritters as per No. 204. Place twelve preserved half apricots on a plate with a tablespoon sugar and a tablespoon kirsch wasser; mix well in the seasoning and let infuse for ten minutes. Plunge the apricots into the batter and roll well; then plunge, one by one, into very clear boiling fat for eight minutes, or until of a nice golden tint, frequently turning them meanwhile. Lift up with the skimmer, drain on a cloth, neatly trim all around, dress on a dish. Dredge a little powdered sugar over. Pour a Sabayon sauce, prepared as per No. 102, around the apricots and serve.

Radishes Anchovies on Toast Consomme1, Julienne Pickerel Sautd with Curry Potatoes, Bellinzonaise Leg of Mutton, Lyonnaise Haricot Vert au Beurre (139) Roast Quails sur Canape" Chicory Salad 267. CONSOMM£, JULIENNE Strain the consomme*, prepared as per No. 52, into another saucepan. Cut into julienne-shaped strips two medium, sound, red carrots, one

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MONDAY, SECOND WEEK OF JANUARY 77 ditto turnip, the white part of two leeks, two branches celery, one small white onion and a very small piece white cabbage. Spread all these vegetables on a table, sprinkle over them one teaspoon salt and two teaspoons fine sugar. Gently and thoroughly mix them with the hands for five minutes. Lightly butter a small saucepan, place the vegetables in it, spread half ounce butter over the vegetables. Pour into the pan one and a half gills hot water, then cover the vegetables with a buttered sheet of white paper. Cover the pan, place the pan on a hot range, and as soon as it boils set it in a hot oven for forty-five minutes. Remove and add the vegetables to the consomme, adding twelve small French string beans, one tablespoon extra fine canned peas and half teaspoon chopped parsley; boil the whole for ten minutes. Pour into a hot soup 268. PICKEREL SAUT£ WITH CURRY Cut the head off, split in half through the back and detach the spinal bone from a fine, fresh two-and-a-half-pound pickerel. Sprinkle half teaspoon good curry powder on each cut part of the fish, rubbing it in well with the fingers. Season with a teaspoon salt all around, then lightly roll it in flour. Heat in a large frying pan two tablespoons oil, lay the fish in the pan and fry for five minutes on each side; then bake in the oven for five minutes. Dress on a hot dish. Squeeze the juice of half a sound lemon over the fish, decorate with parsley greens and 269. POTATOES, BELLINZONAISE Boil four medium, sound potatoes in a quart water with a teaspoon salt for thirty-five minutes. Peel, then cut into even quarters. Place in a frying pan with half ounce melted butter. Season with half teaspoon salt, two saltspoons white pepper; sprinkle over them one teaspoon fresh, finely chopped parsley. Gently toss while heating nicely for five minutes. Dress on a hot dish and serve hot. 270. LEG OF MUTTON, LYONNAISE Procure a tender seven-pound leg of mutton, at least three days old. Beat it briskly with a flat cleaver all around, which will help to render the meat much more tender. Mix one tablespoon salt with a teaspoon white pepper and carefully rub the leg all over with it five or six hours before the time of cooking it. Make an incision with a small knife, two inches deep, along the shank bone (under the meat) and place in it a clove very sound peeled garlic, which will help to give an excellent appetising flavour to the meat. Place a mirepoix, as per No. 271, in a roasting pan. Lay the leg over it, spread one tablespoon melted fat on top, set in a hot oven to roast for one hour and ten minutes, being careful to pour one tablespoon hot water over the leg every ten minutes and to turn the meat over three or four times during that time.

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Finely mince six medium, sound white onions, season them with half teaspoon salt, then carefully brown them in a frying pan with half ounce butter for fifteen minutes, briskly tossing them meanwhile. Place the onions on a large, hot dish; lay the mutton over the onions. Skim the fat off the gravy, pour a gill demi-glace (No. 122) into the pan, reduce it on the fire for three minutes, strain over the leg and N. B. The remaining mutton will be used to-morrow. 271. MIREPOIX Two ounces larding pork cut in small pieces, one small, sound, sliced carrot, one small, sound, sliced onion, one branch sliced celery, one stalk fresh sliced leek, two branches chopped parsley, one sound, crushed bean of garlic, twenty whole peppers, one sprig bay leaf, two cloves and one saltspoon thyme; then use as per directions. 272. QUAIL, ROASTED, ON CANAPES Pick, singe, cut the legs and heads off six nice fat quail; draw and wipe well; arrange a thin slice of lard on the breasts of each bird. Sprinkle half teaspoon salt over them, evenly divided. Lay them on a small roasting pan. Set the pan in a brisk oven and roast for fifteen minutes. Dress them on six canape's, decorate with a little watercress around the dish and serve.

273. BREAD CANAPES FOR SMALL BIRDS Cut out from a stale loaf of sandwich bread six slices one and a half inches thick, trim neatly round the corners of each slice, making pieces two inches long by one and a half wide, then scoop out with a keen knife an oval piece (bed-like) lengthwise from end to end, so as to have the birds lay firmly on them. Plunge them in boiling fat and let get a golden colour. Remove, thoroughly drain and use as Break into a bowl three eggs (keeping yolks and whites together), two ounces fine sugar and one teaspoon vanilla essence. Sharply whisk for two minutes, then pour in thres gills cold milk and one gill cream; whisk again for two minutes, add two ounces shredded cocoanut, lightly mix for a minute, then pour the preparation into a quart pudding mould. Place in a small saucepan with hot water up to one-half the height of the mould. Set in a slow oven for forty minutes. Remove, unmould on a dish and pour the following sauce over:

Place two ounces granulated sugar in a very small saucepan with one and a half gills cold water; boil for two minutes; remove from the fire; add one teaspoon kirsch and one teaspoon maraschino. Lightly mix and use.'

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TUESDAY, SECOND WEEK OF JANUARY 79 Tuesday, Second Week of January Rice with Cream Poached Eggs, Benedictine Smelts Saute", Meuniere Broiled Tripe Fried Potatoes (8) Wheat Cakes (9) 275. RICE WITH CREAM Wash well in cold water three ounces rice; drain well, then place in a saucepan with two gills cold water, three gills cold milk, a good saltspoon salt, half saltspoon grated nutmeg and two level tablespoons fine sugar. Place on the fire and boil for thirty-five minutes, mixing once in a while with a wooden spoon to prevent burning at the bottom. Pour into a hot dish and serve with cream and fine sugar separately. 276. POACHED EGGS, BENEDICTINE Neatly dress six thin slices freshly boiled ham on six round-shaped hot toasts placed on a hot dish. Lay on top of the ham one poached egg (No. 106) on each. Then spread a tablespoon Hollandaise over each egg. Sprinkle a very little chopped parsley over all and serve 277. BROILED HAM Have six very thin slices smoked ham. Neatly trim off the rough edges. Arrange them on a broiler and broil on a brisk charcoal fire for one and a half minutes on each side.

N. B. It would be advisable to have always on hand a nice, small, raw smoked ham of about seven to eight pounds, kept hung by the string in a cool place, enveloped in a coarse towel; also being careful always to cover again after using some of it.

279. HOLLANDAISE SAUCE Place in a small enamelled pan one light tablespoon freshly crushed whole white pepper, add four tablespoons good vinegar (tarragon vinegar is the best), one good teaspoon fresh lemon juice, four leaves thoroughly washed and drained parsley and four leaves well-washed and drained chervil. Set the pan on the corner of the range and let slowly reduce to one-half the quantity, gently mixing once in a while. Then press it through a cheesecloth into a bowl, crack in one fresh egg yolk, sharply mix with a whisk for one minute; then carefully drop in drop by drop one gill hot melted (good) butter, briskly and continually mixing with the whisk while adding it. Season with two saltspoons salt and half saltspoon cayenne pepper, briskly whisk for one minute longer. Press through a cloth into a saucebowl and serve.

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280. SMELTS SAUT£, MEUNIERE Wipe dry twelve medium-sized very fresh, fat smelts. Season them all over with a teaspoon salt and half teaspoon white pepper, then briskly roll in flour. Heat one and a half teaspoons melted butter or fat in a frying pan; lay in the pan, one beside the other, and fry on a brisk fire for five minutes on each side. Remove, drain well, dress on a hot dish; dry the pan in which the smelts were fried, place in it one tablespoon melted butter; briskly heat until a good brown colour, then squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, toss well for a minute, pour over the fish and serve.

281. BROILED TRIPE After cutting six two-inch-square pieces fresh and well-cleaned honeycomb tripe, season all around with a teaspoon salt and half teaspoon white pepper. Lightly roll the pieces in a tablespoon oil. Arrange them on a broiler and broil for five minutes on each side. Dress Lobster en Brochette, Diable Hashed Mutton en Bordure Rhubarb Pie 282. LOBSTER EN BROCHETTE, DIABLE Plunge into plenty of boiling water two fresh lobsters of two pounds each and boil for twenty minutes. Remove and let cool off. Separate the tails and claws; carefully pick out all the meat without breaking; then cut the meat into thin one-inch pieces.

Cut an equal number of pieces of bacon same size as the lobster but exceedingly thin. Arrange the lobster and bacon alternately on six skewers, evenly divided. Season all over with a teaspoon salt and half teaspoon white pepper; gently roll each skewer in devilled butter, as per No. 10, then in fresh bread crumbs. Lay them on a double broiler and broil for five minutes on each side, or until of a good golden colour. Remove, dress on a hot dish, over six hot toasts, pour one and a half tablespoons melted butter over and serve.

283. MUTTON HASH, EN BORDURE Prepare the same way the same quantity of potatoes puree as for potatoes brioche (No. 91). -Slide a small dentilated tube at the bottom of a pastry bag; drop the mashed potatoes into the bag, then carefully press down the puree all around the border of a flat baking dish large enough to hold the hash.

Cut into small dice-shaptd pieces the left-over mutton from yesterday. Cut into same size two medium, cold, peeled, boiled potatoes. Brown to a light-brown colour one medium, chopped onion with one tablespoon butter, then add the mutton and potatoes. Season with one teaspoon

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TUESDAY, SECOND WEEK OF JANUARY 81 salt, half teaspoon white pepper and a saltspoon grated nutmeg. Moisten with two gills hot broth or hot water and one gill tomato sauce (No. 16). Stir well with a wooden spoon and gently cook for fifteen minutes, mixing occasionally meanwhile.

Drop the hash into the centre of the dish with the border. Sprinkle one tablespoon grated Parmesan cheese over the hash. Set in a brisk oven for twelve minutes. See that it obtains a good golden colour. Remove and serve in the same dish.

284. RHUBARB PIE Carefully scrape the skin of one pound sound, fresh rhubarb; cut into one inch pieces, then place in a saucepan with four ounces granulated sugar and one teaspoon cornstarch. Set the pan on a brisk fire, stir well with a wooden spoon, and let briskly cook for fifteen minutes, frequently stirring meanwhile. Prepare a pie paste and proceed to finish the pie as per No. 117.

Potage, Westmoreland Filets of Sole, White Wine Cotelettes of Tenderloin of Beef, St. Hilaire Oyster Plants Saute au Beurre Roast Philadelphia Chicken Chocolate Macaroons 285. POTAGE, WESTMORELAND Place in a medium-sized saucepan a mirepoix prepared as in No. 271 Add one pound veal parings or bones, cut into small pieces; add one ounce fresh-salted pork, cut into very small pieces and one ounce butter. Place the pan on a lively fire, stir well with a wooden spoon and cook to a nice brown for fifteen minutes, carefully mixing frequently to avoid burning at the bottom. Add two ounces flour; stir well while cooking for ten minutes. Moisten with three quarts hot broth or hot water, adding one pint fresh or canned tomatoes, finely crushed. Season with a light tablespoon salt and two salt spoons cayenne pepper. Then as soon as it comes to a boil add one well-cleaned raw calf's foot. Cover the pan and slowly boil for one and a half hours. Remove the calf's foot, bone it thoroughly, then cut the meat into small, square pieces. Cut also twelve small pickles into same shape, place the two articles in a rather small saucepan and strain the broth through a fine Chinese strainer into the pan with the meat and pickles. Set the pan on the fire, pour in half gill sherry and one tablespoon brandy and let boil gently for thirty minutes. Skim the fat from the surface of the soup, pour into a hot soup tureen and serve.

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286. FILETS OF SOLE, WHITE WINE Cut off the head from a very fresh sole of three and a half pounds, make an incision on both sides, from head to tail, right in the centre, then with a small knife lift up the filets from the bones. Neatly skin and free them from any small bones that may adhere. Cut each filet into three equal, slanting pieces. Season with a teaspoon salt and half teaspoon pepper. Lay the filets in a lightly buttered sautoire, one beside another, add a finely sliced onion, two branches parsley, one tablespoon vinegar and one gill white wine. Cover the fish with a buttered paper, set on the range and let boil for five minutes. Then set in the oven to bake for fifteen minutes. Remove, gently lift up the filets with a skimmer, dress them on a hot dish and keep hot. Mix in a saucepan one tablespoon butter with two tablespoons flour. Strain the fish gravy into this pan, add half gill cream, the juice of quarter of a sound lemon, two saltspoons salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg; sharply mix with a whisk until the sauce comes to a boil, then let boil for five minutes. Pour the sauce over the filets and serve.

287. COTELETTES OF TENDERLOIN OF BEEF, ST. HlLAIRE Hash very finely one and a half pounds raw tenderloin of beef with quarter of a pound fresh beef marrow. Place in a bowl; season with one teaspoon salt and half teaspoon v/hite pepper. Hash one goodsized, sound bean of garlic with three branches fresh parsley and add to the hash with half gill cream; mix briskly with a spoon for five minutes. Spread on a corner of the table two ounces fresh bread crumbs. Divide the hash into six eqwJ parts. Gently roll in the crumbs and give them nice cotelette forms. Heat two tablespoons melted butter in a frying pan. Place the cotellettes in the pan and slowly fry for five minutes on each side. Remove, drain well, dress on a hot dish, crownlike. Pour over them a cabaret sauce prepared as per No. 121. Arrange six Spanish sweet peppers over the cotelettes and serve. 288. SPANISH SWEET PEPPERS Heat a teaspoon oil in a small frying pan. Split six Spanish sweet peppers in two, set them in the pan, season with half teaspoon salt, then fry on a brisk fire for three-quarters of a minute on each side; drain and use as required.

289. OYSTER PLANTS SAUT£ AU BEURRE Neatly scrape and trim well a large bunch fresh, sound oyster plants. Plunge them in cold water with two tablespoons vinegar for five minutes. Remove, drain and cut into one-inch-long pieces. Drop them in a saucepan with one tablespoon vinegar, one tablespoon flour, one tablespoon salt and three pints cold water. Cover the pan and slowly boil for forty minutes. Drain well. Heat in a frying pan one and a half tablespoons melted butter, place the oyster plants in the pan; season with two saltspoons salt and one saltspoon white pepper, then frequently toss them

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WEDNESDAY, SECOND WEEK OF JANUARY 83 while cooking for five minutes. Squeeze in the juice of half a sound lemon, adding a teaspoon finely chopped parsley. Gently toss again for one minute and serve.

290. ROAST PHILADELPHIA CHICKEN Singe, cut the head and legs off, draw, wipe neatly and truss a tender two-and-a-half-pound roasting chicken. Lay it in a roasting pan; season with a teaspoon salt and half teaspoon white pepper; pour two tablespoons cold water into the pan. Glaze the chicken all over with a tablespoon melted butter, then place in a moderate oven to roast for forty-five minutes, taking care to baste it frequently with its own gravy, turning it over once in a while. Dress in a hot dish. Untruss, decorate the dish with watercress and serve.

291. CHOCOLATE MACAROONS Prepare a macaroon paste just as per No. 43, adding to the paste, well mixed in, three tablespoons rasped chocolate, and proceed to finish the macaroons in exactly the same manner.

Wednesday, Second Week of January Omelette with Chicken Livers Perch Saute", Fines Herbes Broiled Beefsteak with Fried Onions Potatoes Sautes (135) 292. OMELETTE WITH CHICKEN LIVERS Remove the galls from six fine chicken livers; soak them in cold water for thirty minutes; lift out and neatly wipe dry. Cut each one into four equal parts.

Heat in a frying pan one tablespoon melted butter or fat; drop in the livers; season with a teaspoon salt and half teaspoon white pepper. Toss them well on the fire for half a minute, and then gently fry for eight minutes, tossing frequently meanwhile. Drain well and replace in the same saucepan, adding one tablespoon good sherry wine, one and a half tablespoons tomato sauce (No. 16), one tablespoon demi-glace (No. 122), one saltspoon cayenne pepper and a saltspoon salt. Then briskly cook for three and a half minutes, tossing gently, and keep in a hot place till Prepare an omelette as per No. 75, and just before folding it up place half the chicken livers in the centre of the omelette, fold up, turn it on a hot dish, neatly arrange the other half of the livers, etc., around the base of the omelette and serve.

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293. PERCH SAUTES, FINES HERBES Procure six medium-sized fresh perch; neatly draw and remove all the fins with a pair of scissors. Wash well and wipe dry. Season all over with a teaspoon salt and half teaspoon white pepper; then roll them in flour. Heat in a large frying pan one tablespoon melted butter; place the fish in the pan and fry for six minutes on each side. See that they obtain a good golden colour. Remove them with a skimmer. Dress on a hot dish. Chop very fine ten branches chives (ciboulette), one branch chervil and two branches parsley; sprinkle all over the six fish; squeeze the juice of half a sound lemon over them. Heat in a frying pan to a light brown colour half ounce butter and pour it over the herb mixture on top of the perch. Decorate the dish with six sections of lemon and serve. 294. BROILED BEEFSTEAK WITH FRIED ONIONS Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper. Trim and neatly flatten six small sirloin steaks of five ounces each; repeatedly roll them in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, arrange on a dish, dress the onions on top of the steaks and serve. 295. FRIED ONIONS Peel two medium-sized, sound Spanish onions. Slice them into thin, equal slices. Separate the rings with the hands. Season with half teaspoon salt and a light half teaspoon white pepper; roll gently in flour, then plunge into boiling fat and fry until they have obtained a fine golden colour, which will take about five minutes. Drain well; season again with half teaspoon salt and use as required.

Crack into a basin three whole raw eggs, adding two tablespoons sifted flour, half saltspoon salt, two tablespoons fine sugar, three tablespoons cream and half saltspoon grated nutmeg. Then with a whisk briskly beat the whole well together for five minutes. Lightly butter a frying pan and heat it well on the range, then pour into the pan one and a half tablespoons of the batter and make a very nice thin pancake; cook for two minutes on each side; place on a hot dish, dredge a little powdered sugar over and proceed to make the other five in same way, serving very hot.

Corisommd in Cups (52) Eeef Pot Pie Spaghetti. Paysanne Apples, Richelieu 298. BEEF POT PIE Cut into one-inch squares two pounds raw rump of beef. Peel six small white onions, two medium-sized potatoes, cut same as the beef.

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WEDNESDAY, SECOND WEEK OF JANUARY 85 Tie together two branches celery, four branches parsley and two leeks. Place in a small, clean cloth twelve allspice, twenty black peppers, two bay leaves, four cloves and one saltspoon thyme; tie the cloth up firmly. Heat well in quite a large saucepan one ounce lard, then add the meat. Season with a teaspoon salt and half teaspoon white pepper. Stir well with a wooden spoon, then briskly cook for ten minutes, or until the meat obtains a good brown colour, stirring once in a while. Then add one very finely chopped onion, one ditto carrot and one sound, crushed garlic; stir well and cook again for five minutes. Add the six small onions, potatoes, celery, spice, etc., and one tablespoon flour. Gently mix for one minute, then add one gill demi-glace (No. 122) and two gills hot water. Cover the pan and allow to boil for ten minutes. Then place the pan in the hot oven for forty-five minutes. Remove it from the oven; remove the tied celery and spice; pour the stew into a deep baking dish. Cover nicely with a pie paste, prepared as in No. 117; trim the paste all around the dish. Glaze the surface with an egg yolk. Make a small chimney in the centre to allow to evaporate. Place in the oven to bake for twenty minutes, or till of a fine golden colour 299. SPAGHETTI, PAYSANNE Plunge in two quarts boiling water three-quarters of a pound of the best quality spaghetti. Season the water with a tablespoon salt; cover the pan and boil for fifteen minutes. Then drain on a sieve; replace the spaghetti in the saucepan; season with a saltspoon salt and a saltspoon white pepper, adding one ounce good butter divided in small pieces; lightly mix with a wooden spoon for two minutes, then place the pan on the fire and add one ounce grated Parmesan cheese and one ounce grated Swiss cheese. Lightly mix again for five minutes while heating well. Dress 'on a hot dish and serve very hot.

300. APPLES, RICHELIEU Core and peel nicely six fine, sound, even, round apples of fairly good size. Have in a medium-sized saucepan one-half pound powdered sugar with two quarts cold water and half a small stick of vanilla; as soon as it comes to a boiling point carefully drop in the apples and boil for fifteen minutes, being careful to turn them over once in a while. Remove the apples only with a skimmer and keep warm. Let the liquor in which they were boiled reduce to half a pint, then add two tablespoons good rum.

Place in a small saucepan three ounces good, well-cleaned, raw rice, add the vanilla stick used to boil the apples, etc., one pint milk, one ounce powdered sugar; place the pan on the fire and let slowly boil for fortyfive minutes, being careful to frequently mix with a wooden spoon meanwhile. Remove the vanilla stick, nicely dress the rice on a large dish, place the apples on top of the rice. Strain the syrup of the apples over all and serve.

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Radishes (58) Canape's of Ham Puree Conde", aux Croutons Black Bass, Grand Due Potatoes, Duchesse Larded Sirloin of Beef, Stanley Stuffed Eggplant, Proven9ale Roast Mallard Duck, Currant Jelly Salad, Basto 301. CANAPES OF HAM Place in a mortar three ounces cooked, lean ham and sharply pound it for ten minutes, that is, to a smooth pulp. Then add half ounce good butter, two tablespoons Worcestershire sauce, half saltspoon cayenne pepper and half teaspoon French mustard. Pound the whole well together for five minutes more, then place the paste on a plate. Prepare six small, round toasts, two inches in diameter and quarter of an inch thick. Divide the ham preparation evenly on the six toasts, and with a knife give the paste a nice dome shape. Dress on a dish with a folded 302. PUREE CONDE", AUX CROUTONS Soak in a gallon cold water one pint dried red beans for twelve hours, changing the water three times. Finely mince one sound red carrot, one small, white onion, two leeks, two ounces salted pork, two branches fresh parsley and half a clove sound garlic. Place these ingredients in a medium-sized saucepan with half ounce butter; set the pan on a brisk fire, thoroughly stir with a wooden spoon for one minute, then let gently cook until they attain a nice golden colour, or about ten minutes, being careful to stir frequently meanwhile. Thoroughly drain the beans and add them to the pan; moisten with three and a half quarts hot,, water and one gill claret. Season with two teaspoons salt, half teaspoon white pepper, one sprig bay leaf and two cloves. Cover the pan and let gently boil for two hours and a half. Then press the whole through a sieve, then through a Chinese strainer into another saucepan. Boil again for ten minutes; add one-half ounce butter, divided into small bits, and a gill cream; briskly stir until thoroughly dissolved, but do not allow to boil again. Pour into a soup tureen and serve with a small plate of bread croutons (No. 23), separately.

303. BLACK BASS, GRAND DUKE Trim, clean, wash and wipe well a fresh three-pound black bass. Place it in a frying pan with a tablespoon good butter. Season with a teaspoon salt, half teaspoon paprika; add half gill white wine, one and a half gills tomato sauce (No. 16) and six small heads well-cleaned and sliced fresh mushrooms. Cover the fish with a lightly buttered paper, boil on the range for five minutes; then set in the oven to bake for thirty minutes. Remove, lift up the paper; arrange the fish on a large dish,

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WEDNESDAY, SECOND WEEK OF JANUARY 87 304. POTATOES, DUCHESSE Prepare a potato puree as per No. 91. Divide it into six equal parts. Spread a little flour on a corner of a table, roll each piece of potato in the flour, then give to each a nice heart-shaped form; nicely criss-cross their surfaces with a knife. Butter a small pastry pan with a teaspoon butter, arrange the potatoes over, lightly butter their surface. Place the pan in a hot oven and bake for ten minutes, or until of a fine golden colour. Remove from the oven and with a skimmer lift them up and place on a dish with a folded napkin and serve. 305. LARDED SIRLOIN OF BEEF, STANLEY Procure a boned, tender two-and-a-half-pound sirloin of beef. Pare and trim it nicely. Then with a small larding needle carefully lard the top of the beef, lengthwise, with thin strips of lard. Season with a very light tablespoon salt and half teaspoon white pepper. Arrange in a small roasting pan a mirepoix as per No. 271. Lay the sirloin over the mirepoix; spread over two tablespoons hot fat and three tablespoons hot water. Set the pan in a brisk oven and roast for thirty-five minutes, turning it over once in a while and frequently basting it with its own gravy. Place the sirloin on a hot dish and keep warm. Heat two tablespoons thick cream in a small saucepan, adding two ounces freshly grated horseradish, mix with a wooden spoon while heating for three minutes; then keep warm. Cut in half, lengthwise, three peeled bananas, lightly roll them in flour, and then fry in a pan with a teaspoon butter for two minutes on each side.

Skim all the fat from the gravy of the pan, add one gill demi-glace (No. 122); then let boil for five minutes on the range. Strain the gravy on the dish around the sirloin; gently spread the horseradish sauce over it; then place the six pieces of banana on the beef around the horseradish and send to the table as hot as possible.

306. STUFFED EGGPLANT, PROVENCALE Cut into even halves three very small, sound eggplants. Make a few incisions inside each piece without disturbing the peels; then gently drop them into boiling fat — inside parts downward — and fry for eight minutes. Remove them with a skimmer, and let drain on a towel for ten minutes again with cut parts downward. Then with a teaspoon scoop out all the meat and mince it fine.

Chop very finely six medium-sized sound shallots, and fry them in a frying pan with half teaspoon butter for one minute, then add the scooped-out chopped meat, with a tablespoon finely chopped parsley, two tablespoons chopped canned mushrooms, half clove sound, finely crushed garlic. Season with one teaspoon salt, half teaspoon white pepper; adding also half ounce fresh bread crumbs, one gill tomato sauce (No. 16) and one whole raw egg. Thoroughly mix with a wooden spoon until well thickened. Then fill the six eggplant shells with the force meat. Arrange on a baking dish; spread over each a small quantity

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88 THE INTERNATIONAL COOK BOOR bread crumbs, with a few very little bits of butter on top, then set to bake in a brisk oven for fifteen minutes. Remove, dress on a hot dish and serve. 307. MALLARD DUCKS, CURRANT JELLY Prepare two nice, fat Mallard ducks exactly the same as redhead ducks (No. 37) and serve with currant jelly.

308. SALAD, BASTO Cut into julienne strips one very small stalk white celery; one sound, good-sized green pepper, cut the same way. Peel and core one goodsized sound apple and cut it into strips as the others. Neatly trim a small head fresh, crisp escarole (endive), detach the leaves, wash well and thoroughly drain and cut each leaf in half. Place the four articles in a large salad bowl. Season with four tablespoons salad dressing as per No. 863. Carefully mix, at the very last moment, and serve. One and a half ounces good butter, two egg yolks, one and a half ounces of cake crumbs or bread crumbs, one ounce of Malaga currants and two tablespoons Malaga or a similar wine. Place the butter and egg yolks in a basin and briskly beat up with a wooden spoon for five minutes, then add the sugar; beat for five minutes more; add the crumbs, wine and currants; mix sharply for one minute. Beat up the whites to a stiff froth and add to the preparation, then gently mix for one minute with the skimmer. Lightly butter six individual pudding moulds, sprinkle a little flour inside of the moulds all around. Fill them with the preparation, Place the moulds in a small, square tin, pour hot water into the tin up to half the height of the moulds. Place in a brisk oven to steam for twenty minutes. Remove, unmould carefully on a hot dish and serve with a Sabayon sauce (No. 102) separately. Thursday, Second Week of January Sliced Bananas in Cream (151) Eggs au Gratin Lamb Chops with Bacon (219) Potatoes, Maitre d'Hotel PufT Cakes 310. EGGS AU GRATIN Boil ten fresh eggs in boiling water for ten minutes, remove and drop them in cold water to cool for ten minutes. Remove the shells and cut each into eight even parts.

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THURSDAY, SECOND WEEK OF JANUARY 89 Heat one ounce butter in a saucepan, add two tablespoons sifted flour, stir well with a wooden spoon for one minute, then pour in two gills hot milk, briskly stir again for five minutes and as soon as it comes to a boiling point add the eggs. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Gently stir for half minute. Place the preparation in a baking dish; dredge a tablespoon grated Parmesan cheese over the eggs and set in the oven to bake for eight minutes — seeing that they attain a good colour. Remove and serve. Select six fine, soft, fat Yarmouth bloaters. Split them through the back without separating. Arrange on a double broiler and broil for five minutes on each side, or until of a nice brown. Dress on a hot dish; spread a very little melted butter over each. Decorate the dish with parsley greens and serve with six small quarters of lemon. 312. POTATOES, MAIIRE D 'HOTEL Cut four fairly good-sized, peeled, cold boiled potatoes into mediumsized slices. Have in a saucepan one tablespoon melted butter and one tablespoon flour; stir well with a wooden spoon till well heated, then add one gill hot milk and one and a half gills cream. Season with half a teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg. Mix well, then add the potatoes, a light teaspoon freshly chopped parsley and the juice of half a sound lemon. Toss them well in the pan while slowly cooking for ten minutes. Turn on a hot, deep dish and serve very hot.

Place in a copper basin half pound sifted flour, two raw eggs, half saltspoon salt and half pint cold milk. Briskly beat the whole together with a whisk for five minutes, or until thoroughly thickened. Clean thoroughly six puff moulds. Fill them up with the preparation to half their heights. Place in a hot oven to bake for forty-five minutes. Remove, detach from the edges of the moulds with a knife, and serve on a dish with a folded napkin.

Almondigas Salad,' Alsacienne 314. ALMONDIGAS Have one pound lean, tender, raw rump of beef, one pound tender loin of raw pork. Chop both very finely together with a cleaver. Hash very finely and add to the meat one bean sound garlic and one teaspoon chopped parsley. Season with a teaspoon salt and half teaspoon white pepper. Mix the whole well together for five minutes. Lightly flour a corner of the table. Divide the preparation into twelve equal parts; give them egg forms; gently roll in the flour and keep till

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required. Heat well in a frying pan one quart melted leaf lard, then lay the pieces in and fry for twelve minutes, turning over once in a while. Remove with a skimmer, lay on a towel to drain for ten minutes. Cut two medium-sized white onions and one green pepper into small square pieces; place in a sautoire with half ounce butter and nicely brown for eight minutes, stirring well with a wooden spoon meanwhile. Then add the balls, pour in two gills tomato sauce (No. 16), one gill demiglace (No. 122); add two tablespoons green peas, two tablespoons sweet, Spanish red peppers cut in square pieces. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon Spanish saffron. Cover the pan and let boil for ten minutes. Then place the sautoire in the oven to bake for thirty minutes. Transfer into a hot dish and serve. 315. SALAD, ALSACIENNE Plunge three frankfurter sausages into one quart boiling water and boil for six minutes. Remove and let get cold. Then slice into thin slices. Slice also four medium-sized cold boiled potatoes, one mediumsized, sound white onion, six medium, sound pickles and one very small, thoroughly cleaned and well-drained head of lettuce. Place all these articles in quite a large bowl. Season with four tablespoons salad dressing as per No. 863. Mix well and serve. Lightly butter a pie dish one and a half inches deep. Line it with a pie paste as per No. 117. Trim well all around the edges. Cover the paste with a buttered paper; fill the plate with dried white beans; set in the oven and bake for twenty minutes, or until the paste is perfectly firm and well browned. Set the dish on a table to cool for five minutes, then remove the beans and paper.

Place three ounces fine sugar in a vessel, break in four whole eggs and sharply beat up for five minutes; then add a pint cold milk, one teaspoon vanilla essence and the juice of a good-sized, sound lemon; briskly mix for three minutes longer. Strain through a Chinese strainer into the pie dish. Place in a brisk oven to bake for thirty minutes. Remove, let get cold and serve.

Celery (86) Rissolettes, Moelle"

Mutton Broth, Indienne Halibut, Fleurette Potato Noisettes Mignons of Beef. Hussarde Sweet Corn, Saute"

Roast Turkey, Cranberry Sauce (67) Salad Escarole (xoo) Souffle" au Maraschino 317. RISSOLETTES, MOELL£ Prepare twelve small rissolettes exactly the same as rissolettes russe (No. 162), but instead of caviare use beef marrow, as follows:

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THURSDAY, SECOND WEEK OF JANUARY 91 Procure from your butcher about five ounces fresh beef marrow and cut into slices a quarter of an inch thick. Have a saucepan on the fire with a quart boiling water and a teaspoon salt. Carefully slide the marrow into the water and boil for one minute; then shift the pan to the corner of the range and let stand for five minutes. Carefully strain all the water from the pan, without breaking the marrow. Season with one saltspoon salt and a saltspoon cayenne pepper. Chop up very finely together the equivalent of a teaspoon parsley with a sound clove garlic and add to the marrow; add also one tablespoon demi-glace (No. 122). Carefully mix with a fork without breaking and it will be ready to fill the rissolettes; then proceed precisely as per No. 162.

318. MUTTON BROTH, INDIENNE Cut into very small dice pieces one medium, red carrot, one medium, sound turnip, two branches celery, one small white onion, two leeks and one pound lean, raw mutton from the leg, cut also the same way. Place all these articles in a large saucepan with two tablespoons melted butter. Cook for ten minutes, or till they are of a fine golden colour, being careful to stir with a wooden spoon quite frequently meanwhile. Add one teaspoon good curry powder, stir well; then pour in three quarts hot water. Season with two teaspoons salt, two tablespoons Worcestershire sauce. (If any mutton bones on hand add them to the soup, which will give an excellent additional flavour.) Cover the pan and let gently boil for thirty minutes. Then add one and half ounces good rice and one gill tomato sauce (No. 16). Cover the pan and gently boil for forty-five minutes. Remove the bones (if any); skim the fat from the surface, 319. HALIBUT, FLEURETTE Place three slices three-quarters of a pound each of chicken halibut in a sautoire with half ounce butter, two gills hot water, half gill white wine and a tablespoon good vinegar. Season with a teaspoon salt. Cover the fish with a buttered sheet of paper, boil for five minutes on the range, then place in a hot oven for ten minutes. Remove the fish with a skimmer from the pan, dress on a hot dish. Remove the spinal bones. Spread the Fleurette sauce over the fish 320. FLEURETTE SAUCE Heat in a small saucepan two tablespoons melted butter, add one and a half tablespoons sifted flour, stir well with a wooden spoon for one minute, then add one gill hot milk and half gill of the fish stock (broth); mix well with a whisk for five minutes. Season with two saltspoons salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and let boil for five minutes. Add one teaspoon chopped parsley and one teaspoon chopped chives (ciboulette). Mix

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well again, add half ounce of good butter by very small bits and seven drops lemon juice. Mix well again and use as required. 321. POTATO NOISETTES. Peel four large, sound raw potatoes. Scoop out with a small Parisian potato scoop as many pieces as possible. Place them in a saucepan with a quart boiling water and a teaspoon salt and boil for eight minutes. Drain well. Heat in a frying pan a tablespoon butter, place the potatoes in the pan and fry until they have obtained a golden colour, tossing quite frequently. Season with half teaspoon salt and one teaspoon chopped parsley. Mix well and serve.

322. MIGNONS OF BEEF, HUSSARDE After procuring from your butcher six nice, tender, even filets mignons of four ounces each, neatly trim and lightly flatten. Season all over with a teaspoon salt and half teaspoon white pepper. Gently roll in flour, then dip in beaten egg and then lightly in bread crumbs, finally turning them over in two tablespoons sweet oil on a plate. Arrange on a broiler and broil for five minutes on each side. Have a brown horseradish sauce on a hot dish; arrange the mignons crown shape over the horseradish sauce. Decorate the dish nicely with glazed, small white onions, prepared as per No. 125, and the sweet corn placed in the centre of the crown, then serve.

323. BROWN HORSERADISH SAUCE Boil in a saucepan for five minutes half gill tomato sauce (No. 1 6), and half gill demi-glace (No. 122), with a tablespoon fine, white, freshly grated horseradish, thoroughly stir with a wooden spoon, 324. SWEET CORN, SAUTE"

Heat in a frying pan one tablespoon melted butter, add half pint well-drained sweet corn. Season with half teaspoon salt and a saltspoon white pepper. Toss them well in the pan while cooking for six minutes; then use as directed.

325. SOUFFL£ AU MARASCHINO Place in a saucepan half ounce sifted flour and one gill cold milk; sharply whisk for five minutes, then add half ounce butter, two ounces powdered sugar and two tablespoons of Maraschino. Set the pan on a moderate fire and slowly boil for five minutes, constantly stirring meanwhile. Remove from the -fire, break in five egg yolks, one by one, constantly stirring while doing so, then let get cold. Beat up to a stiff froth the whites of the five eggs and add them to the preparation, carefully mixing for one minute. Lightly butter a souffle* dish. Pour the preparation into it; dredge a tablespoon powdered sugar over all. Set in the oven to bake for twenty minutes. Remove and immediately serve.

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FRIDAY, SECOND WEEK OF JANUARY 93 Friday, Second Week of January Scrambled Eggs with Parsley Broiled Bluefish, Maltre d'Hdtel Stewed Smoked Beef, in Cream Half pint cold milk, half pint cold water, two saltspoons salt, one and a half gills cornmeal, one ounce powdered sugar and the peel of one sound lemon. Place all the above in an enamelled saucepan. Briskly stir with a wooden spoon all around till the flour is thoroughly thickened. Let slowly boil for twenty-five minutes and carefully stir at the bottom frequently to prevent burning. Remove the lemon peel and serve with cold cream or milk and sugar, separately.

327. SCRAMBLED EGGS WITH PARSLEY Prepare the eggs the same way as per No. 193, but while beating up the eggs add one tablespoon finely chopped parsley. 328. BROILED BLUEFISH, MAITRE D'HOTEL Have a three-pound piece of fresh bluefish; bone it nicely, trim, clean and neatly wipe dry. Season with a teaspoon salt and half teaspoon white pepper. Lightly oil the surface with a tablespoon oil. Arrange on a broiler and broil for six minutes on each side. Dress on a hot dish. Spread a maitre d 'hotel butter (No. 7) over and serve with quartered lemons around the dish.

329. STEWED SMOKED BEEF IN CREAM Finely mince one pound and a quarter smoked beef; drop it in boiling water and cook for two minutes. Remove from the water and thoroughly drain.

Have in a small saucepan two tablespoons melted butter, one and a half tablespoons flour. Stir briskly with a whisk for one minute, then heat up well; add one gill hot milk and one gill cream, mix well until boiling. Drop in the beef; season with half teaspoon salt, a saltspoon cayenne pepper, half a saltspoon grated nutmeg; thoroughly mix and allow to boil for ten minutes. Pour into a hot, deep dish and serve. Place in a bowl two ounces buckwheat flour, one ounce cornmeal flour, one ounce wheat flour, one saltspoon salt, one whole egg, two gills cold milk, half gill lukewarm water, one teaspoon butter, one teaspoon

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sugar, half teaspoon baking powder and a tablespoon molasses. Sharply mix the whole together with a whisk for five minutes. Lightly grease a large frying pan; then with the aid of a small ladle drop in sufficient batter to make at one time four separate cakes, two and a half inches in diameter, and cook for one and a half minutes on each side, or until they have attained a good golden colour. Lift up with a cake turner, place on a hot dish, keep warm; then proceed to cook eight more in the same way, and send to the table with maple syrup.

Scallops with Curry (53) Minced Turkey on Toast Noodles au Beurre Chop very fine two medium white onions, two branches soup celery, two leeks, one ounce lean salt pork. Heat up in a saucepan one tablespoon butter; add all the above ingredients and stir well with a wooden spoon while gently cooking for ten minutes. Pour in two and a half quarts hot water or broth. Boil for sixteen minutes. Peel and cut into small, dice-shaped pieces three good-sized, sound raw potatoes; wash and drain well, then add to the soup. Boil for six minutes. Chop very finely and add to the soup eight large, fresh clams, saving the liquor. Cut into small pieces three good-sized peeled red tomatoes and add to the soup; also two tablespoons Worcestershire sauce, six drops tabasco sauce, two saltspoons thyme, one teaspoon salt, a saltspoon pepper; pour in the liquor of the clams; mix well with a wooden spoon. Briskly boil for thirty minutes. Add six crushed soda crackers and a teaspoon finely chopped parsley. Mix lightly. Boil for ten minutes more. Pour into a soup tureen and send to the table.

332. MINCED TURKEY ON TOAST Mince very finely the meat of the turkey left over from yesterday and keep it on a dish. Hash very finely six sound shallots and place them in a saucepan with one tablespoon melted butter, gently stirring with a wooden spoon while cooking for three minutes; then add two tablespoons flour; stir briskly, add two gills hot milk and one gill cream. Stir briskly for one minute, then add the turkey. Mix all well and cook for five minutes. Season with half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Stir well again for a minute, then add one teaspoon chopped parsley, mixed with half clove finely hashed sound garlic. Mix well again and gently cook for eight minutes longer. Have six small, hot toasts on a hot dish. Divide the hash equally on the toasts and serve.

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FRIDAY, SECOND WEEK OF JANUARY 95 Plunge one pound noodles into two quarts boiling salted water and cook for fifteen minutes. Drain well, replace in the same pan, season with half teaspoon salt, two saltspoons white pepper, adding one ounce good butter. Gently mix, without breaking the noodles, until the butter is thoroughly dissolved and serve.

334. How TO PREPARE THE NOODLE PASTE One pound sifted flour, five whole raw eggs, two saltspoons salt, two tablespoons cold milk. Place the flour on a table; make a small fountain in the centre; crack the five eggs into the fountain; add the milk and salt, then carefully and briskly knead the whole until a firm paste. Roll it up to a ball shape, then flatten to a cake form and let rest for ten minutes. Then roll out to half inch in thickness; let rest for five minutes; then roll out again to the thickness of a sheet of paper and let rest again for five minutes. Cut the paste in two equal parts. Roll out each half evenly to a cigar shape, but without tapering the ends, leaving them straight at both ends. Then carefully slice the paste into very thin slices. Place the noodles in a piece of paper and let get dry for fifteen minutes, when they will be ready for use.

Place a tube one-third inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and press the paste carefully down on a baking sheet, into six round cakes of equal size two inches high. Set the pan in a moderate oven and bake for twenty-five minutes, or until they obtain a golden colour. Remove from the oven and let cool off for ten minutes. Then with a keen knife make an incision at one side of the cakes. Fill the inside of each with vanilla whipped cream, as per No. 337. Dredge them liberally with powdered sugar. Dress on a dessert dish and serve.

336. PATE-A-CHOUX Place in a saucepan one gill cold milk, one gill cold water, two ounces butter and one saltspoon salt. Place the pan on the range, lightly mix, and as soon as it comes to a boil immediately add one-quarter pound sifted flour and sharply stir with the spatula for two minutes; then stand the pan on a table, break in one egg, sharply stir for one minute, break in another egg, stir again for one minute; repeat the same with three more eggs and pate-a-choux is ready to use.

337. WHIPPED CREAM, A LA VANILLE Pour two gills thick, fresh cream into a well-cleaned basin. Place the basin on another larger one with some broken ice and a little cold water at the bottom. Then with a soft wire egg whip beat up the cream rather slowly at the start, and increase in briskness until it is a firm froth. Sweeten with one and a half ounces fine sugar and add one good tea-

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spoon vanilla essence, beating constantly for two minutes, and it will be ready for use. Suppress all the superfluous milk which may adhere to the cream at the bottom of the basin before using it. Bisque of Oysters Planked Shad Sliced Cucumbers Chicken Saute: Creole Peas, Francaise (145) Asparagus, Hollandaise Chestnut Pudding 338. BISQUE OF OYSTERS Boil in a saucepan one quart and a half water, add forty-eight medium freshly opened oysters with their liquor and let boil for ten minutes; shift the pan to the corner of the range. Have in a small saucepan one and a half ounces butter, add two and a half ounces sifted flour, mix thoroughly with a whisk for a minute, then add three-quarters of a pint hot milk and strain in the broth of the oysters. Season with two light teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Briskly mix with the whisk for five minutes, then let slowly boil for ten minutes.

Beat up two egg yolks with a gill cold cream and add it to the bisque, adding also half ounce butter in small bits. Place the pan on a table and mix well until the butter is thoroughly dissolved. Cut each oyster in half and place them in a hot soup tureen; then strain the bisque through a clean cheesecloth into the tureen and serve. 339. PLANKED SHAD Procure a fine, fresh shad of three pounds. Scale, wash \vell and wipe dry. Cut off the head, as well as the tail, then split it open through the stomach with a knife, without separating. Detach the spinal bone; season both sides with a light tablespoon salt and half teaspoon pepper. Have two tablespoons flour on a flat dish; repeatedly turn over the shad in the flour.

Heat in a large frying pan three tablespoons melted fat or sweet oil, lay the shad in the pan, split side downward, and rapidly fry for five minutes, or until a nice brown. Carefully turn it with a skimmer and fry for five minutes on the- other side. Have a nice, clean oak plank (board), lightly oiled on the surface with a tablespoon oil; then carefully lift the fish with the skimmer, lay it on the plank skin side downward. Spread half a tablespoon melted butter over the shad. Place in a hot oven and bake for twenty minutes. Remove, spread a light maltre d'hotel (No. 7) over. Decorate with quartered lemon and parslev greens and serve on the plank.

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FRIDAY, SECOND WEEK OF JANUARY 97 Peel and slice into very thin, even slices two small, sound, young> cold cucumbers. Place them in a small flat glass dish. Season with three tablespoons dressing, as per No. 863. Mix well and serve. 341. CHICKEN SAUTE, CREOLE Remove the head and legs of a tender two-and-a-half-pound chicken; then cut into twelve even pieces. Heat in a sautoire two tablespoons olive oil, add the chicken; season with a teaspoon salt, half teaspoon white pepper and gently cook for fifteen minutes, or until a nice golden colour, frequently tossing the chicken meanwhile. Slice rather finely two medium, sound, white onions, two sound green peppers, and twelve very small, round, fresh mushrooms, peeled and thoroughly cleaned, and add all to the chicken. Mix well with a fork and cook on a steady fire for ten minutes, lightly mixing meanwhile. Then moisten with a gill broth, as per No. 701, add four medium, sound, ripe, peeled and seeded tomatoes cut into small pieces; mix well, add one clove finely chopped garlic, one teaspoon chopped parsley and lightly mix. Cover the pan and let cook for fifteen minutes more. Dress on a hot dish and serve.

342. ASPARAGUS, HOLLANDAISE SAUCE Carefully open a quart can fine asparagus. Place in a saucepan with two quarts hot water, not boiling, and a tablespoon salt; warm up for ten minutes; carefully lift with a skimmer, drain thoroughly on a sieve. Then place on a hot dish with a folded napkin and serve with a hot Hollandaise sauce, prepared as per No. 279, served in a bowl 343. CHESTNUT PUDDING Two ounces raw beef marrow, half ounce remnants cakes or bread crumbs, half ounce butter, one ounce fine sugar, two whole raw eggs, three tablespoons crushed candied marrons (chestnuts), one tablespoon corn flour, two tablespoons picked dried currants and one good tablespoon Swiss kirschwasser.

Pound the marrons to a paste in a mortar, then pass through a sieve into a bowl. Add the butter, briskly stir for six minutes; add the sugar and eggs, one by one; rapidly stir again for five minutes, or until of a creamy consistency. Then add all the other ingredients; thoroughly mix for one minute. Lightly butter six individual pudding moulds. Fill them up with the preparation. Place the moulds in a pastry tin, pour hot water into the tin to half the height of the moulds. Set the tin in a hot oven to steam for twenty minutes. Remove from the oven, unmould on a hot dish and serve with a pineapple sauce separately. 344. PINEAPPLE SAUCE Have two ounces granulated sugar in a saucepan with one and a half gills cold water on a hot range and boil for five minutes, lightly

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mixing meanwhile. Then add two slices pineapple cut into small dice pieces and boil again for five minutes. Add one tablespoon kirsch; gently mix and serve.

Saturday, Second Week of January Orape Fruit (130) Hominy (45) Eggs, Renauldt Pike Saute, Meuniere Salisbury Steak Fried Potatoes, in Quarters 345. EGGS, RENAULDT Skin and slice very fine three small uncooked country sausages. Heat in a frying pan one tablespoon butter, add the sausages and quickly cook for three minutes. Lightly butter six cocotte egg dishes, then equally divide the sausages into them. Crack two fresh eggs into each dish. Season with half saltspoon salt and half saltspoon white pepper (each dish). Pour over the eggs one tablespoon hot tomato sauce (No. 1 6); spread a light teaspoon grated Parmesan cheese over each; place on a tin and set in the oven to bake for five minutes. Remove and send to the table.

346. PIKE SAUTE", MEUNIERE Clean and well wipe six small, fresh pike. Season them equally with a teaspoon salt and half teaspoon pepper, then gently roll in flour. Heat in a frying pan three tablespoons leaf lard or oil, arrange the fish, one beside another, and fry for five minutes on each side. Dress them on a hot dish. Clean the pan of all fat, add one ounce butter, shuffle the pan till the butter is a good brown; squeeze in the juice of half a lemon and pour over the pike; arrange six quarters of lemon around the dish; decorate with a little parsley greens and serve. 347. SALISBURY STEAK Mince very finely two pounds raw rump of beef. Season with one and a half teaspoons salt and a half teaspoon pepper. Break in one whole raw egg, mix well with the hand for five minutes. Divide the hash into six equal parts; give them a nice egg form; arrange on a double broiler; lightly glaze with a little sweet oil and broil for eight minutes on each side. Dress on a hot dish, giving them a crown shape, and serve. 348. FRIED POTATOES, IN QUARTERS Peel, clean and cut into quarters five medium-sized, sound potatoes. Plunge them into boiling fat and fry for twelve minutes. Lift into a basket, sprinkle a teaspoon salt over them, shake well in the basket. Dress on a hot dish and serve.

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SATURDAY, SECOND WEEK OF JANUARY 99 One-quarter pound rice flour, two eggs, half ounce powdered sugar, half pint cold milk and half ounce baking powder. Place all the ingredients except the powder in a bowl, sharply mix with a whisk for five minutes, then add the baking powder and gently mix for one minute. Lightly butter a large frying pan, making four cakes at a time each two and a half inches in diameter. Cook for one and a half minutes on each side. Lift with a skimmer; place on a hot dish. Proceed the same with the other and serve very hot with maple syrup separately. Frogs' Legs, Poulette Spaghetti, Milanaise Pear Pie 350. FROGS' LEGS, POULETTE Clip off with a pair of scissors the claws of one and a half pounds fresh frogs' legs. Neatly wash and dry well. Heat up in a sautoire half ounce butter. Add the frogs' legs and season with a good half teaspoon salt and two saltspoons cayenne pepper. Mix with a fork and gently cook for five minutes. Then add four sound, very finely chopped shallots. Mix well again and cook for six minutes more; add one good tablespoon flour, stir well, moisten with half gill sherry, one gill hot milk and half gill cream, adding six sliced canned mushrooms. Mix again with a fork and let cook for five minutes more. Add half teaspoon chopped chives, lightly mix, cook for two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter; add to the frogs' legs, continually toss while heating for two minutes without boiling. Pour into a chafing dish or a soup tureen and serve. Neatly trim and well flatten six nice veal cutlets. Season all over with a teaspoon salt and half teaspoon white pepper; lightly roll in a little flour, then lightly dip in a beaten-up egg and roll lightly in fresh bread crumbs.

Heat well in a frying pan three tablespoons leaf lard, arrange in the pan, one beside another and slowly cook for ten minutes on each side. Have a spaghetti Milanaise in the centre of a hot dish. Dress the cutlets crown-like over the spaghetti and serve.

352. SPAGHETTI, MILANAISE Have two quarts boiling water in a saucepan on the range with a tablespoon salt. Break three-quarters of a pound best spaghetti into strips one and a half inches long. Drop them into the water and boil for twenty-five minutes. Drain well on a sieve; then place in a sautoire

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ioo THE INTERNATIONAL COOK BOOK with half ounce butter, three saltspoons salt and two saltspoons white pepper, adding two gills tomato sauce (No. i6),one medium truffle cut into fine julienne strips, eight sliced canned mushrooms, and one ounce cooked smoked beef tongue also cut into julienne strips; lightly mix, then cook for five minutes. Add two ounces grated Parmesan cheese, mix well, cook for two minutes longer and serve. Open a pint can of lima beans; plunge them into boiling water for five minutes. Drain well, then place in a saucepan with half ounce butter, half teaspoon salt, two saltspoons pepper and half teaspoon chopped parsley. Mix well with a wooden spoon, thoroughly heat for five minutes, tossing gently once in a while, and serve. 354. PEAR PIE Remove the stems and peel eight medium, good, sound, fresh pears. Cut them in halves; remove the seeds, then cut into slices and place in a bowl. Season with two ounces vanilla sugar and half teaspoon ground cinnamon; turn them well in the seasoning. Then proceed to make the pie exactly as per No. 117.

Canapes, Moreno-Russe Radishes (58) Consomme1, Farina Oysters, Mariniere Mutton Steaks, Marchand de Vin Celery, Brais<§ Roast Leg of Venison, Currant Jelly E*clairs, Chantilly 355. CANAPE'S, MORENO-RUSSE Prepare six one-and-a-half -inch-square pieces of toast. Lightly and nicely spread a teaspoon Russian caviare on top of each toast. Chop very finely three sweet Spanish red peppers and evenly spread over the caviare. Dress on a dish with a few small leaves of well-cleaned and well-drained lettuce around the dish and serve. 356. CONSOMME, FARINA Strain a consomme prepared as per No. 52 into another saucepan and set on a hot range. Wash well in cold water four ounces farina, thoroughly drain on a cheesecloth, and when dry drop the farina into the boiling consomme and continually mix with a whisk for ten minutes. 357. OYSTERS, MARINIERE Plunge twenty-four unopened fresh bluepoint oysters into plenty of cold water, brush them with a coarse brush very carefully, wash once more and drain thoroughly. Mince very finely ten medium, sound shallots and place in a large saucepan with half ounce butter, stir well while cooking for three minutes, then add the oysters, with shells; add

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SATURDAY, SECOND WEEK OF JANUARY 101 one gill white wine. Cover the pan and cook for ten minutes. Add one teaspoon chopped parsley and half clove crushed garlic. Season with a teaspoon salt and a saltspoon cayenne pepper, adding a gill good cold cream. Mix rapidly for one minute. Cover the pan and let cook again for ten minutes. Pour into a large, deep dish and serve. 358. MUTTON STEAKS, MARCHAND DE VIN Have your butcher saw off from a tender leg of mutton three nice mutton steaks of three-quarters of a pound each. Neatly trim off the skin all around them. Season with a teaspoon salt and half teaspoon white pepper, well divided all over.

Heat in a large frying pan half ounce melted butter, place the steaks in the pan and fry for eight minutes on each side. Dress on a hot dish and keep hot. Add to the gravy in the pan half a medium-sized, finely minced white onion, stir and cook until a nice light brown, then add half teaspoon flour, stir briskly, pour in half gill claret, half gill tomato sauce (No. 16), half gill demi-glace (No, 122), adding half teaspoon chopped chives or parsley and one clove sound, finely crushed garlic. Mix well with a wooden spoon and let reduce to half the quantity. Then pour over the steaks and serve.

359. CELERY, BRAIS£ Place a small mirepoix in a roasting pan, as per No. 271, with one ounce melted butter. Let the mirepoix get a nice light brown, then lay six stalks fine, well-cleaned white celery over the vegetables. Season with a teaspoon salt and half teaspoon white pepper; pour in hot water or broth to nearly cover the celery. Briskly boil for five minutes on the range. Cover the celery with a sheet of buttered paper. Set the pan in the oven for forty minutes. Remove, dress the celery on a hot dish and serve. N. B. Place the remaining mirepoix into the demi-glace pot (No. 122). 360. ROAST LEG OF VENISON, CURRANT JELLY Procure a five-pound piece from a tender leg of venison. Divide the meat into two equal pieces (keep one half for Monday's luncheon). Season the other half with a teaspoon salt and half teaspoon pepper, well rubbed over. Place it in a roasting pan; spread two tablespoons hot leaf lard over it, set in the hot oven to roast for forty minutes, turning it over once in a while, and frequently basting it with its own gravy. Remove, dress on a hot dish. Skim off the fat from the gravy; strain the gravy over the venison. Decorate the dish with watercress and serve with three tablespoons currant jelly on a saucer separately. 361. ECLAIRS, CHANTILLY Prepare a pate-a-choux, as per No. 336. Slide a tube one-third of an inch in diameter in the bottom of a pastry bag. Drop the paste into the bag. Have a well-cleaned pastry pan ready, then carefully press down the preparation on the pan, three inches long by half an inch wide. Set the pan in the oven and bake for twenty minutes. Remove and let cool

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off for ten minutes. Make an incision with a knife at one side only. Then fill the apertures of the Eclairs with a vanilla-whipped cream, as per No. 337. Dredge a little powdered sugar over them all and serve. Sunday, Third Week of January Stewed Prunes and Peaches (169) Eggs, Omar Pasha Broiled Beefsteaks (172) 362. STEWED PRUNES AND PEACHES Prepare the above exactly the same as per No. 169, using same quantity of peaches instead of the pears.

363. EGGS, OMAR PASHA Poach twelve fresh eggs, as per No. 106. Lay two on each of six individual shirred-egg dishes and keep warm. Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and thoroughly stir for one minute, then add two gills hot milk and briskly whisk until it comes to a boil. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg, adding two tablespoons grated Parmesan cheese and one raw egg yolk. Sharply whisk for two minutes, then equally divide the same over the eggs. Sprinkle half teaspoon grated Parmesan cheese over the eggs in each dish. Place in a hot oven to bake for three minutes. Remove and serve. Half pound sifted flour, one teaspoon baking powder, half pint cold milk and two saltspoons salt. Place the flour in a bowl, make a small fountain in the centre, place all the ingredients in it; then knead it thoroughly with the hand to a thick paste. Roll it out to the thickness of an inch. Cut the paste into six equal square parts. Lightly butter a frying pan, heat it thoroughly, tb^n place the scones in the pan, one beside another; set in a hot oven and when a good golden colour, which will take about twenty minutes, remove and serve.

LUNCHEQN Broiled Lobster, Sauce Ravigote Squab Pot Pie Omelette with Parmesan Cheese Angel Cake • 365. BROILED LOBSTER, SAUCE RAVIGOTE Cut away the large and small claws from three live lobsters of one and a quarter pounds each. Split each one in two; arrange on a double

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SUNDAY, THIRD WEEK OF JANUARY 103 broiler; season with a teaspoon salt and two saltspoons paprika and baste with a tablespoon oil. Crack the claws with a cleaver, place in a small tin and bake in the hot oven for twenty minutes. Broil the six half lobsters on a brisk fire, the cut parts upward, for ten minutes; then place in a hot oven to bake for ten minutes more. Nicely dress all the lobsters on a large, hot dish with a folded napkin and serve with a hot Ravigote sauce (No. 366) in a bowl separately.

366. SAUCE RAVIGOTE, HOT Place in a mortar three anchovies in oil, two sound gherkins, one sound, medium shallot, one tablespoon freshly chopped parsley, one tablespoon chopped tarragon, half tablespoon chervil. Pound all well for five minutes, or until a fine paste; then rub through a fine sieve. Place in a small saucepan, add six tablespoons thick, hot cream; briskly whisk on the corner of the range for two minutes, then add one egg yolk; briskly stir for two minutes; add another egg yolk, briskly stir, then add another one and briskly whisk for five minutes. Remove the pan from the range; season with a good saltspoon salt and a saltspoon cayenne pepper. Stir for one minute more and serve.

367. SQUAB POT PIE Singe, and remove the heads and feet of six fat, fresh squabs. Draw, wipe neatly and cut into six pieces each. Place in a medium-sized saucepan half ounce melted butter, two finely chopped white onions, half a chopped green pepper and one ounce salt pork cut into small, square pieces; stir well with a wooden spoon until a nice light brown colour; then add the squabs and cook until they attain a good golden colour, being careful to mix with the spoon once in a while. Then gradually add two tablespoons flour, briskly mix for two minutes; add one quart hot broth or hot water and mix well again for two minutes. Add one carrot cut in quarters, three leeks, tied up with four branches parsley and two bay leaves. Season with a teaspoon salt and half teaspoon white pepper, mix well for another minute; cover the pan and let gently simmer for twenty-five minutes. Remove the tied-up herbs and carrots. Skim the fat from the surface of the broth, etc. Transfer the preparation into a deep pie dish. Sprinkle a tablespoon chopped parsley over; cover the pie with a pie paste (No. 117); trim well all around, then set in a hot oven to bake for seventeen minutes. Remove and serve. 368. OMELETTE WITH PARMESAN CHEESE Break eight fresh eggs into a bowl. Season with half teaspoon salt, half saltspoon cayenne pepper; add half gill cold milk; briskly beat up with a whisk for two minutes. Add two ounces grated Parmesan cheese; lightly mix, then proceed to make the omelette as per No. 75, and serve very hot.

369. ANGEL CAKE Beat up to a stiff froth six egg whites; then gently mix in threequarters of an ounce powdered sugar and one ounce sifted flour, then

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thoroughly mix for one minute; transfer it into a lightly buttered pan and bake in a moderate oven for twenty minutes. Remove from the oven and let get cold. Cut the cake into six equal pieces and serve on a dish with a folded napkin.

Blue Point Oysters (18) Mulligatawney, Manila Salmon, Demidoff Potatoes, Lorette Tenderloin of Beef, Larded, Trevise Sweetbreads Braise, Czarina Peas with Mint Roast Capon Salad Romaine (214) English Pudding 370. MULLIGATAWNEY, MANILA Have the following articles ready: Half sliced carrot, one medium sliced onion, half medium sliced turnip, one sliced leek, one branch sliced white celery, one sliced parsley root, quarter of medium sliced eggplant, two sprigs bay leaf, one of thyme, two medium, ripe, sliced tomatoes, two sliced shallots, one bean sound, crushed garlic, one sound, sliced apple, one sliced green pepper, half ounce lean raw ham or bacon cut into small dice pieces, two cloves and one piece lemon rind. Heat one ounce butter in a saucepan, add all the above ingredients and gently brown them for five minutes, mixing well with the spatule. Add one tablespoon flour, mix all well and allow to briskly cook for eight minutes, mixing with the spatule once in a while. Moisten with two and a half quarts hot broth (No. 701). Mix well with a spoon; season with a light tablespoon salt, half teaspoon white pepper, a light saltspoon cayenne pepper and one saltspoon grated nutmeg, adding one good teaspoon curry powder diluted in a little water. Mix well again with the spoon and let gently simmer for one hour. Skim the fat off the surface; pass it through a strainer into another saucepan; add a tablespoon cocoanut milk or a tablespoon sweet cream, two tablespoons boiled rice and two tablespoons cooked chicken cut into very small dice; mix a little while heating, but be very careful not to allow the soup to boil again after the cocoanut has been added. Pour into a hot soup tureen 371. SALMON, DEMIDOFF Procure three slices fresh salmon one inch thick; place them in a saucepan with one gill white wine, one gill fish broth or water; half ounce good butter, one teaspoon salt and a saltspoon white pepper. Cover the fish with a buttered paper; place the saucepan on the fire, and as soon as it comes to a boil place the pan in a hot oven and bake for ten minutes. Remove from the oven; lift the pieces of fish from the pan with a skimmer, place on a hot dish and keep warm.

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SUNDAY, THIRD WEEK OF JANUARY 105 Place the pan with the gravy on the fire and let reduce to onequarter, which will take about five minutes; then strain through a cheesecloth into another saucepan, adding three egg yolks; sharply mix with a whisk for three minutes on the corner of the range. Drop in, little by little, two tablespoons very hot melted butter, continually stirring without allowing it to boil. Then pour the sauce over the salmon. Place six very thin slices of truffles on top of the salmon 372. POTATOES, LORETTE Have the same quantity of potato preparation as per potato brioche (No. 91). Divide it into six equal parts. Roll out each part on a lightly floured table to the thickness of a pencil, then cut into pieces two inches long. Gently place in a frying basket and fry in boiling fat for two minutes; lift up, thoroughly drain; sprinkle a half teaspoon salt over them; dress on a hot dish with a folded napkin 373. TENDERLOIN OF BEEF, TREVISE Have a piece of tenderloin of beef larded and cooked exactly the same as per No. 144. When cooked, remove it from the pan, lay it on a hot dish and keep warm. Skim the fat from the surface of the gravy; place the pan on the fire, pour in half gill tomato sauce (No. 16) and half gill demi-glace (No. 122); thoroughly mix with a wooden spoon; let boil for five minutes; strain the sauce through a Chinese strainer over the filet. Arrange six medium stuffed tomatoes (No. 30) around the filet and serve.

374. SWEETBREADS BRAIS£, CZARINA Blanch six heart sweetbreads as per No. 33. Neatly trim them all round. Cut two ounces lean raw ham into thin strips one inch long; then with the aid of a larding needle carefully lard the top of the breads. Finely slice one small carrot, one small white onion, two branches celery, two branches parsley and one ounce larding pork. Place these articles in a sautoire with half ounce butter; lay the breads on top, sprinkle over a teaspoon salt and half teaspoon pepper. Set the pan on the fire and nicely fry for six minutes. Pour in one gill white wine, then let reduce to almost a glaze. Pour in two gills hot broth (No. 701). Cover the breads with a buttered paper, then set in the oven for thirty-five minutes. Remove, lift up the breads with a fork, lay on a baking dish, one beside another. Skim the fat from the surface of gravy. Heat in a small saucepan a tablespoon fresh butter, add six finely sliced, freshly peeled mushrooms and fry for five minutes, then mix in one ounce flour, pour in half gill cream and strain in the gravy of the sweetbreads; briskly mix until it comes to a boil; then add one egg yolk, sharply mix for one minute. Pour the sauce over the breads. Sprinkle a tablespoon grated Parmesan cheese over the breads. Set the dish in the oven to bake for ten minutes, or till a good golden colour. Remove and serve.

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375. PEAS WITH MINT Open a pint can of green peas; suppress the water, plunge them in slightly salted boiling water and boil for two minutes. Drain, then place in a saucepan with a teaspoon butter, half teaspoon salt, one saltspoon white pepper, half teaspoon sugar and half teaspoon very fresh, finely chopped mint. Toss all well on the fire for one minute and serve in a hot vegetable dish.

376. LEMON ICE Place in a bowrl half pound granulated sugar, one quart lukewarm water; squeeze in the juice of three medium, sound lemons, the grated rind of one lemon and the white of an egg. Briskly mix with a wooden spoon for five minutes. Strain through a Chinese strainer into a small ice-cream freezer. Cover the freezer, place in a tub with broken ice mixed with rock salt all round; then freeze for thirty-five minutes. Pour a tablespoon rose flavouring into the freezer of the above lemon water ice when ready; mix well with the wooden spoon, then fill up six sherbet glasses and serve.

378. ROAST CAPON Pick all the feathers out, cut off the head and feet, draw, singe and wipe the inside of a tender capon of five and a half to six pounds. Sprinkle the inside with a teaspoon salt; truss well; place a thin piece larding pork on the breasts of the capon, tying a string around. Lay it in a roasting pan with quarter gill cold water; place in a moderate oven and roast for thirty minutes; then turn it over, baste all over with its own gravy and roast for forty minutes more. Remove it, un truss, dress on a hot dish, decorate with watercress all around. Skim the fat from the gravy, then pour in two tablespoons broth, boil for two minutes. Strain the gravy over the capon and serve.

379. ENGLISH PUDDING Have in a bowl two ounces granulated sugar, three whole raw eggs, two ounces sifted flour, one ounce dry cake or bread crumbs, half ounce candied lemon, one ounce picked currants,* half ounce chopped raw beef marrow, half ounce chopped citron, two tablespoons Jamaica rum, one teaspoon pounded allspice, one saltspoon salt and one gill cold milk. Mix all the ingredients with a wooden spoon until thoroughly amalgamated.

Lightly butter and flour six small moulds, then fill them up with the preparation. Place the moulds in a baking tin, fill up with boiling water to half the height of the moulds. Set in the oven for thirty-five minutes. Remove from the oven. Un mould on a hot dish; pour a brandy sauce over and serve hot.

* To clean and prepare Sultana currants and raisins for pastry, see No. 3281.

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MONDAY, THi^D WEEK OF JANUARY 107 380. BRANDY SAUCE Place in a saucepan one and a half ounces granulated sugar, one gill cold water, the rind of one-quarter of a lemon and let come to a boil, then add two and a half tablespoons brandy and half tablespoon good butter, remove the pan from the fire and briskly whisk the sauce till the butter is melted. Remove the lemon peel and use as directed. Prepare a quart vanilla ice cream exactly the same as per No. 42. Have a well-cleaned quart brick mould with the bottom lined with a sheet of white paper. Place one-third the prepared vanilla into the mould and keep it buried in ice. Have a clean, empty pint tin can on ice, then drop another third of the vanilla into the can. Mash and strain through a sieve six tablespoons preserved strawberries and drop the liquor into the freezer with the remaining third of the vanilla, adding two drops strawberry colouring. Thoroughly mix with a wooden spoon and let stand in the freezer. Pour one teaspoon pistache essence into the tin can containing one part of the vanilla. Mix briskly with a wooden spoon. Remove and spread the strawberry ice cream from the freezer over the vanilla in the brick, then the pistache over the strawberry cream. Arrange a piece of white paper on top of the pistache. Close the mould and bury it in the tub in which the vanilla was first prepared; then freeze for fully one hour. Remove the brick, dip the tin in lukewarm water for a few seconds, wipe well; unmould on a cold dish with a folded napkin and serve. (As soon as you begin to prepare the Neapolitan brick, it should be done as rapidly as possible so as to avoid melting.) Monday, Third "Week of January Eggs, Cleveland French Mutton Chops (49) 382. EGGS, CLEVELAND Carefully skin three fresh lamb kidneys, then cut into thin slices. Heat a tablespoon melted butter in a small frying pan, add the kidneys; season with half teaspoon salt and two saltspoons white pepper; toss well while cooking for five minutes. Pour in one tablespoon good sherry, two tablespoons tomato sauce (No. 16), two tablespoons demiglace (No. 122), adding six sliced canned mushrooms and half teaspoon finely chopped parsley; stir well with a wooden spoon while cooking for

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two minutes. Lightly butter six individual shirred-egg dishes; carefully break two fresh eggs into each dish. Place in a hot oven for five minutes. Remove them from the oven; divide the kidneys evenly over the eggs Goulash of Venison with Dumplings Macaroni a la Creme Orange Custard Pie (316) 383. GOULASH OF VENISON WITH DUMPLINGS Cut two pounds raw venison from a leg into pieces one and a half inches square. Heat one tablespoon butter in a saucepan, add the venison; season with a saltspoon salt and half teaspoon paprika. Stir well with a wooden spoon and briskly cook for ten minutes, or until a good golden colour; then add one tablespoon flour, a sliced carrot and a sliced onion. Stir well again; moisten with a gill claret, half pint broth or hot water, half gill tomato sauce (No. 16) and one gill demi-glace (No. 122), adding a sprig bay leaf and a saltspoon thyme. Stir with the spoon and let boil for five minutes; then add two medium, raw potatoes, peeled and cut into pieces three-quarters of an inch square. Cover the pan and slowly cook for ten minutes. Place the pan in a hot oven and cook again for forty minutes. Remove from the oven, take up the bay leaf, skim the fat from the surface. Pour the goulash into a hot dish and serve with six dumplings placed over. While the goulash is in the oven prepare the dumplings.

384. DUMPLINGS FOR STEWS, ETC.

Have in a saucepan half gill hot water, half gill hot milk and a tablespoon butter; place the pan on the fire, and as soon as it comes to a boil add three tablespoons sifted flour. Stir well, then add one raw egg, stir well for two minutes, add another egg, stir well for two minutes, then add two tablespoons plain mashed potatoes. Season with half teaspoon salt and two saltspoons white pepper; mix well with the spoon. Have in a pan two quarts boiling water and half teaspoon salt. Drop the preparation on a lightly floured plate; divide it into twelve equal parts; gently roll them up to round shape, then plunge into the boiling water and cook for five minutes. Lift with a skimmer, drain well and serve. 385. How TO COOK MACARONI Have in a saucepan three quarts boiling water. Season with half tablespoon salt. Plunge in half pound best quality unbroken macaroni and boil for forty minutes. Neatly drain on a sieve and use as required. 386. MACARONI IN CREAM Place one and a half tablespoons butter in a saucepan, adding one good tablespoon flour; briskly stir and heat for two minutes, then add

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MONDAY, THIRD WEEK OF JANUARY 109 one gill hot milk and one gill cold cream. Season with three saltspoons salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; stir well, then drop in the macaroni, as per No. 385, and gently cook for two minutes, lightly mixing with a fork; add half ounce grated Parmesan and half ounce grated Swiss cheese. Carefully mix with the fork without breaking while cooking for one minute. Serve very hot. 386A. ORANGE CUSTARD PIE Prepare the above pie exactly the same as lemon custard pie (No. 316), but using the same quantity of orange flavouring instead of the lemon flavouring.

Potage, Paysanne Broiled Fresh Mackerel Caneton a 1'Estragon Potato Croquettes Haricots Verts, a 1'Anglaise Celery and Apple Salad with Mayonnaise 387. POTAGE, PAYSANNE One small sliced red carrot, one small sliced turnip, one small sliced onion, two sliced leeks, ont branch sliced white celery, four small sliced cabbage leaves, all sliced exceedingly fine; two pounds lean raw rump of beef and a few beef bones.

Have three and a half quarts boiling water in a large saucepan with a tablespoon salt and a teaspoon white pepper; add the beef and the bones; cover the pan and let boil for fifteen minutes. Uncover, skim off the scum and add the above vegetables. Cover the pan again and slowly boil for two hours. Remove the beef and bones (keep the beef for to-mcrrow). Skim the fat from the surface of the broth. Pour the soup into a hot soup tureen, add six slices French bread toasted and serve. 388. BROILED FRESH MACKEREL Neatly clean and wipe a fine, fresh mackerel of three pounds; split open through the back; suppress the head as well as the spine bone. Have a very light tablespoon oil on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then repeatedly roll the fish in the seasoning; arrange on a broiler and broil on a moderate fire for six minutes on each side. Remove, dress on a hot dish; spread a little maitre d'hotel butter (No. 7) over; decorate with a little parsley greens and six quarters of sound lemon and serve.

389. CANETON A L'ESTRAGON Cut off the head and legs, draw and neatly wipe the inside of a fat five-pound duckling (Caneton). Singe and truss; place a mirepoix, as per No. 271, in a large saucepan; lay the bird over the mirepoix

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no THE INTERNATIONAL COOK BOOK Season with two teaspoons salt and one teaspoon white pepper, adding one ounce melted butter. Place the pan on a brisk fire and let cook for fifteen minutes, turning over once in a while. Add two tablespoons flour to the mirepoix, stir well with a spoon; pour in one-quarter pint claret, half pint beef broth (No. 701) and half pint tomato sauce (No. 16). Mix well again, cover the pan, let boil for ten minutes. Have three branches fresh or preserved tarragon, pick off all the leaves, put them aside and add the stalks to the duck. Place the pan in a hot oven for forty-five minutes, turning the duck once in a while. Remove, untruss, place on a hot dish and keep warm. Place the pan on the fire, skim the fat from the surface of the sauce and briskly boil for eight minutes. Strain the sauce through a sieve into another saucepan, add the tarragon leaves and ten sliced mushrooms, then let the sauce reduce to half pint, mixing occasionally meanwhile. Pour the sauce over the duck and serve.

Have a preparation ready, as per potato brioche (No. 91). Divide it into six equal parts, dredge a little flour on a corner of the table, roll out each piece to cork shape. Dip them in a beaten-up egg, then roll lightly in bread crumbs; arrange in a frying basket and fry in boiling fat foi; five minutes. Lift them up, thoroughly drain, dress on a hot dish 391. STRING BEANS, A L'ANGLAISE Open a pint can of string beans; drain the water off, plunge them into boiling water for five minutes. Drain on a sieve; place in a saucepan with a teaspoon salt, two saltspoons white pepper and one ounce butter; divide into small bits, mix well with a fork while heating for a few seconds, then serve on a vegetable dish.

Procure a medium-sized, tender leg of lamb, from five and a half to six pounds. Season with a tablespoon "salt and half teaspoon white pepper, well rubbed all around. Place the leg in a roasting pan, pour in three tablespoons hot fat and three tablespoons cold water. Place in a hot oven to roast for one hour and twenty minutes, taking care to baste it quite frequently with its own gravy. Remove it, dress on a hot dish, skim the fat from the surface of the gravy, then strain the gravy over the leg. Decorate with a little watercress and serve with mint 393. CELERY AND APPLE SALAD WITH MAYONNAISE Scrape, pare and thoroughly clean and drain well two stalks crisp white celery. Peel and core three medium, sound apples, Cut both celery and apples into thin julienne-shaped strips. Place them in a salad bowl. Season with three tablespoons salad dressing (No. 863); gently mix, and just before serving add two tablespoons mayonnaise (No. 70); mix again and serve immediately.

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TUESDAY, THIRD WEEK OF JANUARY in Place in a basin one ounce butter, two raw eggs and one saltspoon salt. Sharply mix with a wooden spoon for five minutes. Add one and three-quarter ounces granulated sugar, one level tablespoon grated, preserved ginger, one ounce remnants of cakes or bread crumbs, two gills cold milk and one teaspoon vanilla essence. Mix all well together with a wooden spoon for five minutes. Then fill up six lightly buttered individual pudding moulds. Place the moulds in a small roasting tin, pour in boiling water up to half the height of the moulds, place in a hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce over them, prepared as per No. 102, and serve. Tuesday, Third Week of January Green Omelette Broiled Sausages (241) Fried Potatoes (8) Cerealine Cakes 395. GREEN OMELETTE Hash up together very finely three branches thoroughly washed parsley, same quantity very fresh watercress and the green part of a branch chervil, and place the herbs in a bowl. Carefully break in eight fresh eggs, adding half gill cold milk. Season with half teaspoon salt and two saltspoon s white pepper; sharply beat up the whole together for two minutes with a fork, and then proceed to make the omelette same as in No. 75.

396. CEREALINE CAKES Place in a basin quarter of a pound cerealine flour, break in two egps, add half ounce powdered sugar, half pint cold milk and one saltspoon salt; briskly whisk up for five minutes; add one teaspoon baking powder; gently mix for half minute. Heat in a large frying pan one tablespoon melted butter, then drop in, with a ladle, batter to make four separate cakes two and a half inches in diameter each. Cook for one and a half minutes on each side. Dress on a hot dish, then proceed to prepare eight more in a similar way and send to the table with maple syrup separately.

Fried Soft Clams with Bacon Mironton of Beef Spinach with Cream Apricots with Rice 397. FRIED SOFT CLAMS Procure thirty-six good-sized, fine, fresh, soft clams, without the shells. Discard all stringy and sandy parts, keeping nothing but the

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H2 THE INTERNATIONAL COOK BOOK perfect bodies. Place them on a plate; season with a teaspoon salt, half teaspoon paprika; mix well in the seasoning, lightly roll in flour, then dip lightly in beaten egg and lastly in bread crumbs. Plunge in boiling fat and fry for five minutes. Lift up with a skimmer, thoroughly drain, sprinkle a teaspoon salt over them evenly. Dress on a hot dish; arrange six thin slices broiled bacon (No. 13) over them, decorate the dish with six quarters of lemon and serve.

398. MIRONTON OF BEEF Peel and slice very finely three medium, sound, white onions and place them in a frying pan with one ounce melted butter dnd gently brown for five minutes, lightly stirring meanwhile. Thicken with two tablespoons flour, briskly stir for one minute, then shift the pan on the corner of the range.

Slice the two pounds boiled beef left over from yesterday into pieces one-quarter of an inch in thickness and one and a half inches square and add to the onions; mix well with a wooden spoon. Season with a level tablespoon salt, half teaspoon white pepper, two saltspoons grated nutmeg, adding three-quarters of a gill good vinegar, half pint hot broth (No. 71), half gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Mix all well. Cover the pan, boil for five minutes, then place the pan in a hot oven for forty minutes. Remove from the oven; add half teaspoon chopped parsley and half teaspoon minced chives; mix a little, then pour into a hot dish and serve.

399. SPINACH WITH CREAM Procure three quarts fresh spinach. Discard all stale leaves or stalks, if any adhering; then wash in three different fresh waters, take them up and drop into a pan with one gallon boiling water with a tablespoon salt and let boil for five minutes. Drain well on a sieve and completely squeeze the water out, then hash up very finely. Have one ounce melted butter in a saucepan with two tablespoons flour; stir well with a wooden spoon while heating for one minute; then pour in three-quarters of a gill cold cream and same quantity cold milk. Season with a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg and briskly whisk for one minute. Add the spinach, mix well with a spoon, cook for five minutes and serve in a vegetable dish.

400. APRICOTS WITH RICE Wash and drain well one gill best quality rice; place it in a small saucepan with one pint cold milk, one saltspoon salt, three tablespoons powdered sugar, one teaspoon vanilla essence and the rind of a quarter of a sound lemon. Stir well with a wooden spoon. Set the pan on the fire and let slowly cook for fifty minutes, stirring once in a while meantime. Dress the rice on a hot dish.

Open a pint can of apricots, drop them with the liquor into a small

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TUESDAY, THIRD WEEK OF JANUARY 113 saucepan and let come to a boiling point. Lift the apricots up with a skimmer, arrange on top of the rice. Pour one tablespoon Swiss kirsch into the liquor of the apricots, boil for ten minutes, then pour the liquor over the apricots and serve.

Cream of Jerusalem Artichokes Halibut Steaks, Colbert Sauce Potatoes, Bignon Croquettes of Lamb, Mace"doine Roast Chicken, with Cress Doucette Salad (i8g) Pudding, Weimar 401. CREAM OF JERUSALEM ARTICHOKES Peel and wash well in cold water twenty-four medium, sound, Jerusalem artichokes; place them in a saucepan with half sliced carrot, half sliced onion, two well-cleaned sliced leeks, one sliced stalk celery, one chopped branch fresh parsley, one quart broth or water, one quart milk. Season with a teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let slowly boil for thirty minutes.

Have in a saucepan one ounce melted butter and two ounces flour. Stir well while heating for one minute. Strain the artichokes, etc., through a Chinese strainer into this saucepan and briskly whisk for two minutes; as soon as it comes to a boil add one gill cold cream and half ounce good butter; whisk briskly for two minutes, then strain the cream through a cheesecloth into a hot soup tureen and serve with a plate of bread croutons No. 2 3. separately.

402. HALIBUT STEAKS, COLBERT SAUCE Have a teaspoon olive oil, a teaspoon salt and half teaspoon white pepper on a plate; mix well, then roll three halibut steaks of three-quarters of a pound each in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, place on a hot dish, pour a hot Colbert sauce, prepared as per No. 121, over the fish and serve. 403. POTATOES, BIGNON Neatly wipe six medium, round, sound, unpeeled potatoes. Place them on a tin and bake in the oven for forty minutes. Remove, cut in halves, scoop out the "meat" and place it in a bowl, keeping the shells. Season with a teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg, adding one gill hot milk, one tablespoon good butter. Lightly brown for two minutes in one teaspoon butter, two skinned and sliced country sausages and six very finely chopped shallots and add it to the potatoes. Mix well with a wooden spoon for five minutes. Then fill up the potato shells with the mixture. Place on a tin; sprinkle tablespoon prated Permesan cheese over them, equally divided. Place

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ii4 THE INTERNATIONAL COOK BOOK in a hot oven and bake for ten minutes, or until a nice golden colour. Remove, place on a hot dish with a folded napkin and serve. 404. CROQUETTES OF LAMB, MACE"DOINE Pick off all the meat from the leg of lamb left over from yesterday and cut into very small dice pieces. Hash very finely one white onion, place in a saucepan with one and a half ounces butter and gently cook for five minutes; then add two ounces of flour; stir well, pour in one pint white broth; mix well, and when it comes to a boil add the lamb; mix well. Season with one teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg; stir well and cook for fifteen minutes, mixing occasionally. Add one tablespoon chopped parsley and three raw egg yolks; briskly mix and cook again for five minutes. Remove the pan from the fire, add two ounces bread crumbs, mix for one minute; then transfer it on a cold dish and let cool off. Divide the preparation into twelve equal parts. Lightly flour a corner of a table, gently roll out each piece into croquette shape, dip them in the whites of two beaten eggs, then lightly roll in bread crumbs; place in a frying basket and fry in boiling fat for five minutes. Remove, drain thoroughly. Dress on a hot dish in crown form. Fill up the centre with a hot macedoine, prepared as per No. 233, and serve.

404A. ROAST CHICKEN WITH WATERCRESS Prepare and roast a tender Philadelphia chicken precisely the same as per No. 290. Dress it on a hot dish, decorate with a little watercress 405. WEIMAR PUDDING Place in a large bowl two ounces good butter and thoroughly stir with a wooden spoon for ten minutes; then add the yolks of three eggs, one by one, sharply stirring meanwhile; add two ounces grated cocoa, two ounces granulated sugar and one ounce cake or bread crumbs. Mix well for one minute, then add the whites of the three eggs, well beaten up, and gently mix with the skimmer for half minute. Fill six lightly buttered individual pudding moulds with the preparation; lay the moulds in a tin, pour boiling water up to half their height; set in the hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a chocolate sauce over them and serve.

406. CHOCOLATE SAUCE Pour half pint old milk in a small saucepan with two ounces grated chocolate; place the pan -on the fire and slowly boil for two minutes, occasionally stirring. Have in another small saucepan two ounces granulated sugar with two egg yolks and quarter of a teaspoon vanilla; briskly whisk for two minutes; then gradually add the milk and chocolate, whisking constantly meanwhile. Place the pan on the fire and continually whisk for five minutes. Strain the same through a Chinese strainer and use as directed.

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WEDNESDAY, THIRD WEEK OF JANUARY 115 Wednesday, Third Week of January Eggs, Point du Jour Fried Frost Fish Broiled Mutton Kidneys (195) Peel, neatly trim and pick all objectionable eyes out of a very small, sound pineapple. Cut in half, lengthwise; cut out the hard part in the centre, then slice into thin slices. Place them in a vessel. Season with three tablespoons powdered sugar, pour in two tablespoons Jamaica rum. Mix well. Dress on a cold dish, pour the liquor over and serve. 408. EGGS, POINT DU JOUR • Lightly butter six well-cleaned individual shirred egg dishes. Break two fresh eggs into each dish. Divide half teaspoon salt and two saltspoons white pepper among them evenly. Place in the oven for five minutes. Remove, arrange a very thin slice of truffle on top of each egg yolk and serve.

409. FRIED FROST FISH Clean and neatly trim three medium, fresh frost fish. Have two tablespoons cold milk on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then roll the fish in the seasoning and then in flour. Heat in a frying pan two tablespoons olive oil, place in the fish and fry on a brisk fire for seven minutes on each side. Dress on a hot dish, decorate with parsley greens and six sections of lemon and serve. Lobster, Americaine Roulade of Beef, Arlequin 410. LOBSTER, AMERICAN STYLE Wash well two fresh lobsters of two pounds each; cut each one into twelve pieces. Place in a frying pan two tablespoons melted butter, and when thoroughly hot add the lobsters. Season with a level tablespoon salt and a light teaspoon paprika. Mix well with a wooden spoon and let cook for ten minutes, mixing occasionally. Hash up very finely six sound shallots, half green pepper, the red part of a medium carrot, one bean garlic, two branches parsley, one saltspoon thyme, one sprig bay leaf, and add all to the lobster. Mix all well for one minute, then add half gill sherry, two tablespoons brandy and four medium, ripe, peeled, seeded tomatoes, cut into small pieces.

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n6 THE INTERNATIONAL COOK BOOK Mix well again, cover the pan and let cook on a rather brisk fire for fifteen minutes. Dress on a hot dish and serve.

411. ROULADE OF BEEF, ARLEQUIN Procure a piece of the flank of beef, of three pounds, twice as long as wide; trim off the fat, split it in two in the centre, crosswise, without separating. Season with a teaspoon salt and half teaspoon white pepper. Prepare a stuffing as follows: Three raw country sausages, skinned, two ounces fresh bread crumbs, one saltspoon thyme, half tablespoon chopped parsley, one ounce cooked lean ham cut into small pieces, two raw eggs, one saltspoon grated nutmeg, half teaspoon salt, half teaspoon white pepper and one medium-sized onion, finely chopped and lightly browned in butter. Thoroughly mix the whole together until well amalgamated, and then spread the stuffing evenly over the cut-apart beef. Roll up lightly, tie all around with a string. Place a mirepoix, as per No. 271, in a large frying pan, lay the roulade on top, drop two tablespoons melteo\lard at the bottom of the pan, place the pan in a hot oven to bake for twenty-five minutes, or until a nice golden tint. Then add two tablespoons flour, stir it well in the bottom of the pan with a spoon; add to the pan one gill claret, half pint hot broth or water, one gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Mix well again; reset the pan in the oven and bake fifty-five minutes, turning the beef occasionally. Remove, untie, place on a hot dish and keep warm. Strain the gravy through a Chinese strainer into another saucepan, skim off the fat from the surface and let the sauce reduce on the fire to threequarters of a pint; add three good-sized sliced pickles and three sweet Spanish peppers (red) cut into small, square pieces. Briskly cook for five minutes more, untie the roulade, pour half of the sauce over it. Pour the other half into a saucebowl and serve separately. Open a pint can of fine peaches. Slice into thin slices. Sprinkle three tablespoons of fine sugar over them, thoroughly mix. Prepare a pie paste as per No. 117 and proceed to finish the pie the same way. Olives Anchovies on Toast (41) Potage Sante"

Baked Shad, Madrid Potatoes, Dauphine Small Sirloin, Casserole Mascotte Mousse of Ham, en Caisse Roast Saddle of Venison: Currant Jelly Scotch Pudding 413. POTAGE SANT£ Have in a saucepan three ounces lean salt pork cut into small pieces, one sliced white onion, three small sliced leeks, two sprigs bay leaf and

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WEDNESDAY, THIRD WEEK OF JANUARY 117 one tablespoon melted butter. Place the pan on the fire, stir with a wooden spoon and cook until a nice golden colour; add six large, peeled, well- washed and sliced raw potatoes; moisten with two and a half quarts hot water; season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg. Mix all well together; cover the pan and let slowly simmer for forty-five minutes. Carefully clean and suppress the stalks of one quart fresh sorrel, cut into thin slices. Place in a saucepan with half ounce butter and briskly cook for five minutes, continually mixing with a wooden spoon. Then strain the pure*e into the sorrel pan through a Chinese strainer; mix all well together and let boil for thirty minutes; add a pint cold milk; mix again and let it come to a boil; then add one egg yolk beaten up in half a gill cream; mix well, heat without boiling for two minutes. Pour into a hot soup tureen and serve. 414. BAKED SHAD, MADRID Procure half a fine, fresh two-and-a-half-pound shad. Scale, remove the backbone and neatly wipe. Season with a teaspoon salt, half teaspoon white pepper, well rubbed in all over. Lightly oil the bottom of a roasting tin; place the fish in the tin, spread a tablespoon oil over the fish, then place in the oven to bake for ten minutes. Draw the pan to the oven door. Slice three fine, ripe tomatoes, carefully place the slices on top of the fish. Finely mix four sound shallots with a small green pepper and sprinkle over the tomatoes. Season the top with half teaspoon salt and a saltspoon Spanish saffron, well distributed, reset the pan in the hot oven and bake for fifteen minutes longer. Remove, lift up the fish with a skimmer, Dress on a hot dish, pour the gravy over and serve. 415. POTATOES, DAUPHINE Pour a gill cold milk into a small saucepan, add one tablespoon melted butter, stir well, and when it comes to a boil add one and a half ounces sifted flour, stir well; break in one whole egg, stir briskly; add another egg, briskly stir. Now add two quite large, freshly boiled potatoes. Mash, thoroughly stir; break in another egg, briskly stir again. Season with a teaspoon salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; mix well while cooking for two minutes. With a tablespoon take up as much as the spoon can hold of the preparation and immediately drop it into boiling fat; rapidly proceed in like manner with the rest of the preparation and fry for ten minutes, gently turning with the skimmer. Remove, thoroughly drain on a cloth. Dress on a hot dish with a folded napkin and serve. 416. SIRLOIN STEAKS, CASSEROLE MASCOTTE Have two sirloin steaks of one and a quarter pounds each. Trim well and flatten nicely. Season with ay teaspoon salt and half teaspoon white pepper. Heat in an earthen pan one tablespoon melted butter; lay the steaks in the pan and cook on a hot range for seven minutes on each side. Take them up and keep warm on a dish.

Cut into halves and slice three medium, sound, white onions and

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ii8 THE INTERNATIONAL COOK BOOK place in the pan with the gravy. Season with half teaspoon salt, toss well once in a while as they cook for ten minutes, then place the steaks over the onions; pour in half gill hot demi-glace (No. 122) and quarter of a gill claret, adding half pint canned, drained, green peas. Arrange all around the steaks. Cook for five minutes. Sprinkle a teaspoon finely chopped parsley over and send the casserole to the table. 417. MOUSSE OF HAM IN CASES Finely mince one pound lean cooked ham, place it in a mortar with the yolks of two eggs and pound to a paste; then press through a sieve into a bowl. Season with a saltspoon grated nutmeg, a saltspoon cayenne pepper, adding one tablespoon sherry wine; mix well with a spoon, then gradually add one gill cold cream, continually mixing meanwhile. Beat to a stiff froth three egg whites and gently mix with the preparation. Fill up six small paper cases. Place the cases in a tin and bake in the oven for fifteen minutes. Remove, dress on a dish with a folded napkin and send to the table.

418. ROAST SADDLE OF VENISON, CURRANT JELLY Procure a nice small saddle of venison of about four pounds. Neatly tie it with string all around. Season with a level teaspoon salt and half teaspoon pepper, well rubbed in. Lay the saddle on a small roasting tin; pour a tablespoon hot fat over the saddle and two tablespoons water in the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and baste with its own gravy quite frequently. Remove from the oven, dress on a hot dish; skim the fat from the surface of the gravy, then strain the gravy over the venison and send to the table with currant jelly, separately.

Carefully discard any stale leaves and neatly trim the stalks; wash well and thoroughly drain two good-sized bunches very fresh watercress; place in a salad bowl; season with three tablespoons salad dressing, as per No. 863. Gently but quickly mix and immediately serve. 420. SCOTCH PUDDING Soak in a cup of cold milk two ounces bread crumbs for five minutes. Take up the bread with the hand, press out the milk and place in a saucepan with one ounce raw beef marrow, chopped up. Mix all well together with a wooden spoon for one minute, then add one ounce granulated sugar, one ounce picked currants, one tablespoon rum, half teaspoon vanilla essence and three egg yolks. Sharply stir with a wooden spoon for five minutes. Beat up the white of the three eggs to a stiff froth and add to other preparation, gently mixing. Then fill up six lightly buttered individual moulds, place them into a pastry tin with boiling water up to half their height. Place in the oven to bake for thirty-five minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce (No. 102) over the puddings and serve.

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THURSDAY, THIRD WEEK OF JANUARY 119 Thursday, Third Week of January Apples with Butter- Vanille1 Scrambled Eggs with Ham Hamburg Steaks with Fried Onions (IOQ) 421. APPLES WITH BUTTER- VANILLA Peel three large, sound, green apples; cut in halves, cut out the cores, then cut each half in four slices. Place in an earthen baking dish, arranged in the form of a crown, one overlapping another; sprinkle with two tablespoons fine sugar, drop two teaspoons vanilla essence evenly over them. Divide a half ounce good butter in small bits, and place the apples; cover with a lightly buttered piece of white paper. Place in a hot oven to bake for fifteen minutes or till soft; remove, dress six saucers with four slices of apple, pour the liquor over, evenly divided, 422. SCRAMBLED EGGS WITH HAM Cut two ounces lean cooked ham into very small, dice-like pieces and lightly brown in a frying pan with one teaspoon melted butter for two minutes.

Carefully break eight fresh eggs in a bowl, add half gill cold milk, half teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for one minute, then pour the beaten eggs over the ham. Stir with a wooden spoon while briskly cooking for six minutes. Pour into a hot dish and serve.

Have a wheat-cake preparation, same as per No. 136, adding en plus to the batter half ounce grated cocoanut, then proceed to finish the cakes in the same manner.

Canape's Danois Irish Stew French Pancake, au Kummel 424. CANAPE'S DANOIS (DANISH CANAPE'S) Prepare six medium-sized bread canapes, rounded to two and a half inches in diameter. Toast them to a golden colour. Cover each with a very thin slice of cooked ham cut the same as the canape's. Spread a very little French mustard over the ham. Cut out six very thin slices smoked salmon, but only half the size of the ham, and arrange on top of half the ham; spread half teaspoon Russian caviar over the other half

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of the ham of each canape*. Hash up very finely one cold, hard-boiled egg and sprinkle it over the canape's evenly. Dress on a dish with a folded napkin. Decorate with six quarters of lemon and a little parsley 425. IRISH STEW After procuring a small neck of lamb, cut it into two-inch-square pieces, then plunge them into slightly salted boiling water and boil for five minutes; drain thoroughly, replace the lamb in the same pan and pour in sufficient hot water to cover the meat. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg. Tie up together two well-cleaned leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme. Cover the pan and let boil for ten minutes. Scoop out with a Parisian potato scoop two medium-sized red carrots, two sound, medium turnips and place with above. Skim the fat from the surface of the broth. Cover the pan and slowly boil for twenty minutes. Then add six small, peeled, white onions and boil five minutes. Scoop out and add three medium, peeled, raw potatoes. Cover the pan and boil for fifteen minutes more. Remove the bouquet of herbs, carefully skim the fat from the surface. Dilute one ounce flour with half pint cold milk, pass it through a strainer into the stew. Mix lightly while cooking for two minutes. Pour into a hot, deep dish. Sprinkle over a teaspoon finely chopped parsley. Arrange six small dumplings, prepared as per No. 384, around the dish and serve.

426. FRENCH PANCAKES, AU KUMMEL Have a French pancake preparation, the same as No. 17, adding one tablespoon kummel to the batter; mix well and proceed to make the cakes in exactly the same manner.

Celery (86) Radishes (58) Potage, Lomballe Kingfish, Trouville Potatoes, Persillade (63) Cotelettes of Mutton, Soubise String Beans, au Beurre (139) Asparagus, Sauce Hollandaise (342) Roast Duckling, Apple Sauce (187) Salad Chicory (38) Pudding, Diplomatic 427.- POTAGE, LOMBALLE Plunge one pint split green peas into boiling water for five minutes; drain well, then place the peas in a saucepan with three quarts boiling water and half gill white wine. Set the pan on the fire; season with two teaspoons salt, half teaspoon white pepper, adding half medium sliced carrot, half medium sliced onion, two sliced leeks, two chopped branches parsley, one medium peeled, raw minced potato, one clove crushed

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THURSDAY, THIRD WEEK OF JANUARY 121 garlic, two ounces lean, raw ham and a sprig bay leaf. Cover the pan and let slowly boil for one hour and ten minutes. Strain through a fine sieve into another saucepan. Place on the fire, and as soon as it comes to a boil add one gill Brazilian tapioca. Mix well with a wooden spoon and let boil for twenty-five minutes; then add one gill cold milk; let boil again for two minutes, lightly mixing meanwhile. Pour it into a hot 428. KINGFISH, TROUVILLE Clean, wash and dry well two medium-sized fresh kingfish of one and a half pounds each. Place them in a frying pan with half pint hot water, half gill white wine, half ounce butter, one tablespoon vinegar, a teaspoon salt and a saltspoon cayenne pepper. Set in the oven and bake for twenty-five minutes. Remove, lift the fish with a skimmer, lay on a hot dish and keep warm.

Heat one tablespoon melted butter in a small saucepan, add two tablespoons flour, briskly stir, then strain the fish gravy into this roux and briskly whisk while heating for two minutes; let boil for ten minutes. Dilute one egg yolk with the juice half sound lemon and add to the sauce; stir well again. Plunge eighteen freshly opened Little Neck clams into boiling water for two minutes, take up, drain and add to the sauce; lightly mix. Then pour the sauce over the fish and serve very hot. 429. COTELETTES OF MUTTON, SOUBISE Neatly trim and lightly flatten six nice, tender mutton chops. Season with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan one tablespoon melted butter, then place the cotelettes in the pan, one beside another, and fry on a range for four minutes on each side. Place on a hot plate and keep hot.

Prepare a sauce Soubise as per No. 94. Place the Soubise sauce on a hot dish, arrange the chops over the sauce, one overlapping another, 430. DIPLOMATIC PUDDING Place in a basin two ounces bread crumbs, one and a half ounces fine sugar, half ounce butter, one ounce picked currants, half ounce finely hashed sweet almonds, three egg yolks and one tablespoon maraschino. Mix all well together for two minutes with a wooden spoon. Then fill six lightly buttered individual pudding moulds with the preparation. Lay the moulds in a tin pan, pour in boiling water up to half their height; set in the oven, and after thirty minutes remove, unmould on a hot dish; pour a hot rum sauce, as per No. 41, over the pudding and serve. Press through a sieve into a bowl half pint preserved strawberries. Have a vanilla ice-cream preparation, as per No. 42, and when removing it from the fire add the strawberry pure*e (strained); mix well with a wooden spoon; then strain through a sieve into the freezer and proceed to freeze the same as for vanilla.

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Friday, Third Week of January Sliced Bananas in Cream (151).

Fried Eggs, Turned Over Codfish Steaks, with Brown Butter Jelly Cakes 432. FRIED EGGS, TURNED OVER Lightly butter a small frying pan; carefully break in two fresh eggs. Season with a very light saltspoon salt, a third of a saltspoon white pepper; place the pan on the fire and fry the eggs for two minutes; turn them over by a very rapid turn of the handle of the pan, fry for one minute more; slide on a hot serving dish and keep warm. Proceed to prepare five more pair in a similar way and serve.

433. CODFISH STEAKS WITH BROWN BUTTER Season with a teaspoon salt and half teaspoon white pepper, three slices fresh codfish steaks one inch in thickness. Heat one and a half tablespoons melted butter in a large frying pan; place in the steaks, one beside another, and slowly fry for ten minutes on each side. Removt with a skimmer, place on a hot dish. Set the pan on the fire, add half ounce butter, toss on the fire until brown, then squeeze in the juice of half a sound lemon, toss once more, pour it over the fish and serve. Split in two three fine, fat, cooked pigs' feet. Season with half teaspoon salt and a saltspoon white pepper, evenly divided. Have a tablespoon oil on a plate, lightly roll each half foot in the oil, then in fresh bread crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d' hotel butter (No. 7) over them and send to the table. 434A. RICE JELLY CAKES Prepare the cakes exactly the same as in No. 221, and as soon as the cakes are made spread a teaspoon currant jelly over each cake and serve. Oyster Stew Coquille of Lobster, Parisienne Omelette with Asparagus Sa'varins Framboise's 435. OYSTER STEW Procure thirty-six medium Bluepoint oysters. Open and place them in a saucepan with their liquor and one pint cold water; add one

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FRIDAY, THIRD WEEK OF JANUARY 123 pint extra oyster liquor; season with a teaspoon salt and half teaspoon white pepper. Set the pan on the fire and just let come to a boil. Skim the scum from the surface, then add three gills hot milk and half ounce butter; lightly mix, and as soon as it comes to a boil serve. 436. COQUILLE OF LOBSTER, PARISIENNE Boil two live lobsters of two pounds each in salted water for twenty minutes; take them up and let cool off. Pick out all the meat from the shells, after splitting them and cracking the claws; then cut the meat into pieces half an inch long. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour. Stir briskly, then add three-quarters of a pint hot milk. Season with a teaspoon salt, a saltspoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk and let boil for two minutes. Then add the lobster and twelve sliced canned mushrooms, gently mix and let boil for five minutes. Fill up six individual table shells with the lobster. Sprinkle two tablespoons grated Parmesan cheese over the preparation. Place the shells on a tin, set in an oven to bake for ten minutes. Remove, dress on a hot dish with a folded napkin and serve.

437. OMELETTE, WITH ASPARAGUS Drop half pint canned asparagus tips in boiling water for two minutes. Drain well and place in a small frying pan with a taplespoon melted butter. Season with half teaspoon salt and a saltspoon white pepper. Toss them well and cook for three minutes.

Prepare a plain omelette as per No. 75, and just before folding it up place half the asparagus in the centre of the omelette, well spread over. Fold up, dress on a hot dish, arrange the other half of the asparagus around the omelette and serve.

Have in a saucepan one two-pound piece brisket of corned beef, with one and a half gallons cold water; place on the fire and boil for one and a half hours. Cut a small white cabbage into four equal parts. Trim off the stalk and outer leaves and place cabbage in the pan with the beef. Cover the pan and boil for thirty minutes. Add six medium-sized peeled, raw potatoes. Cover the pan again and boil for twenty-five minutes. Lift up the beef; slice it into thin slices. Remove the cabbage with a skimmer, place on a large hot dish, arrange the corned beef on top, one slice overlapping another, place the potatoes around the dish and serve. 439. PASTE FOR SAVARINS (CAKES) Four ounces sifted flour, one and a half ounces butter, half ounce fine sugar, one gill lukewarm milk, five whole eggs, half saltspoon salt, quarter ounce compressed yeast, two tablespoons finely chopped sweet almonds and two tablespoons cream. Dilute the yeast in a bowl with the milk. Sift the flour into a small basin, make a small fountain in the centre, then pour the diluted yeast into the fountain and carefully

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knead with the hand for five minutes; then gradually incorporate half the flour around and place the remaining flour on top of the paste. Cover the basin with a slightly wetted cloth and lay in a warm place for thirty minutes. Then add the salt, sugar, cream, butter, eggs and almonds. Sharply knead the whole with the hand for ten minutes, in every direction. Cover again with the cloth; lay it in the same warm place to raise for twenty-five minutes.

Then fill up six small, lightly buttered savarin cake moulds to threequarters of their height. If any of the paste is left after filling the six moulds, fill up one or two other moulds. Place the moulds in a warm place until the paste is raised to the brim. Arrange into a pastry-pan; set in the oven to bake for twenty minutes. Remove, unmould and let get cold.

440. RASPBERRY SYRUP Have in a small saucepan two ounces granulated sugar, one gill cold water, one gill raspberry juice and one tablespoon Jamaica rum. Boil for ten minutes, remove the pan from the fire, then it will be ready for use. 441. SAVARINS, FRAMBOISE^ Plunge the savarins, prepared as per No. 439, into the above syrup for five minutes. Lift them up with a. skimmer, arrange on a cold dish, then pour the remaining juice over the cakes and serve. Olives Salted Peanuts (954) Bisque of Pickerel Vol-au Vent, Mariniere Chicken, Maryland Roast Beef, Anglaise Salad Mace"doine Swedish Pudding 442. BISQUE OF PICKEREL Slice a medium-sized onion, one medium-sized carrot, two chopped branches parsley, two sliced leeks, two stalks sliced celery, one bean crushed garlic, two saltspoons thyme, one sprig bay leaf, two cloves, ten black peppers and twenty allspice. Place all these ingredients in a saucepan with three quarts cold water. Season with one tablespoon salt and half teaspoon white pepper and boil for forty-five minutes. Cut a fresh pickerel of two pounds into small pieces and add to the broth. Cover the pan and boil again for twenty minutes.

Have in a saucepan one and a half ounces melted butter with two and a half ounces flour; briskly stir while heating for two minutes. Then strain the fish broth into the pan with the flour, briskly whisk for a minute, add a saltspoon grated nutmeg, mix a little, boil for five minutes. Dilute one egg yolk in half gill cold cream, add to the bisque, with half ounce good butter, mix well; heat without boiling for five minutes. Strain the bisque into a soup tureen and serve with bread croutons (No. 23) separately.

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FRIDAY, THIRD WEEK OF JANUARY 125 443. VOL AU VENT, MARINIERE Place in a saucepan twenty-four large oysters, twelve fresh shrimps, twelve heads canned mushrooms, twelve cooked mussels and six very thin slices of truffles. Pour in one gill white wine, adding half ounce good butter. Season with one teaspoon salt. Cover the pan and place it in a hot oven for ten minutes. Remove from the oven. Heat in a small saucepan one and a half tablespoons melted butter.. adding two tablespoons flour. Stir well, then strain the gravy of the above preparation into the pan. Season with a saltspoon cayenne pepper, whisk briskly with the whisk for two minutes; boil for three minutes, add a Hollandaise sauce, as per No. 279, mix well for a minute, then add all the contents of the fish pan. Mix well again and heat for two minutes without allowing to boil. Then with the preparation fill a vol au vent, prepared as per No. 757. Dress on a dish and serve. 444. CHICKEN MARYLAND Cut two fine, small spring chickens of one and a quarter pounds each into five pieces each. Place them on a plate, season with a teaspoon salt and half teaspoon white pepper. Then roll the pieces in a little flour, lightly immerse in beaten-up egg and then roll lightly in bread crumbs.

Heat in a frying pan three tablespoons melted lard, add the chicken and fry for eight minutes on each side, or until a nice golden colour. Then place the pan in a slack oven for fifteen minutes. Pour a cream sauce in the centre of a hot dish. Dress the chicken over the sauce in crown shape. Arrange six thin slices fresh broiled bacon (No. 13) on top of the chicken and, lastly, place six freshly prepared crisp corn fritters (No. 446) around the dish and serve.

445. CREAM SAUCE Place in a small saucepan three-quarters of an ounce clarified butter and two tablespoons flour; briskly stir while cooking for two minutes. Pour in three-quarters of a gill hot milk and three-quarters of a gill cold cream. Season with half a light teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk for two minutes, then let gently boil for five minutes and serve. 446. CORN FRITTERS Drain well half pint can sweet corn; place it in a bowl, season with half teaspoon salt and two saltspoons white pepper, adding three tablespoons flour, two whole eggs, three tablespoons cold milk, one teaspoon chopped parsley and two saltspoons baking powder. Mix the whole well together with a wooden spoon for two minutes. Heat in a large frying pan four tablespoons leaf lard, then with a tablespoon take up as much of the preparation as the spoon can hold and drop into the pan, in round shape; repeat the same process with the rest of the preparation and gently fry for three minutes on each side. Lift up with a skimmer, drain on a cloth thoroughly and use as required.

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447. ROAST BEEF A L'ANGLAISE Prepare and roast a piece of beef same as per No. 126, garnish the dish with six fairly good-sized, freshly boiled and peeled potatoes and serve a small saucer of freshly grated horseradish separately. 448. MACEDOINE SALAD Prepare a macedoine of vegetables, as per No. 233. (If inconvenient to do that, thoroughly drain a pint of canned macedoine.) Place in a salad bowl. Season with four tablespoons French dressing, as per No. 863. Mix well and serve.

449. PUDDING, SUEDOIS (SWEDISH) One ounce thick honey, two ounces bread crumbs, one tablespoon fine sugar, quarter of a sound lemon, one whole egg, the whites of two eggs, half ounce butter, one ounce flour, half gill cold millk and a tablespoon Swiss kirsch.

Place all the ingredients except the whites of the eggs in a bowl. Briskly mix with a wooden spoon for two minutes. Beat up the whites to a stiff froth and add to the preparation, gently mix, and then fill six lightly buttered pudding moulds. Place them in a tin, pour boiling water into the pan up to half the height of the moulds and set in a hot oven for thirty minutes. Remove, unmould on a hot dish and serve with a gill hot maple syrup poured over.

Saturday, Third Week of January Poached Eggs, Sauce Curry Stewed Mutton Kidneys, Madeira Sauce Potatoes, Mount Vernon Corn Muffins (51) 450. POACHED EGGS, CURRY SAUCE Prepare twelve poached eggs, as per No. 106. Have a large hot dish with six hot toasts on it; place two eggs on each toast. Evenly divide a curry sauce, prepared as per No. 54,. over the eggs and serve. Have six slices raw ham one-fifth of an inch thick; arrange them on a broiler and broil for two minutes on each side. Remove from the broiler, then roll each piece in a devilled butter, as per No. n, lightly roll them in bread crumbs, arrange again on the broiler and quickly broil again for one minute on each side; remove, dress on a hot dish and serve. 452. STEWED MUTTON KIDNEYS, MADEIRA SAUCE.

Carefully skin twelve very fresh, good-sized mutton kidneys. Cut each one in even quarters. Heat in a black frying pan one tablespoon

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SATURDAY, THIRD WEEK OF JANUARY 127 melted lard, drop in the kidneys, toss them well for half minute; briskly cook for three minutes, gently tossing meanwhile, and drain on a sieve. Heat a teaspoon melted butter in a very small saucepan, add six small, finely chopped shallots and cook for one minute without browning. Add the kidneys, with half gill sherry and one gill demi-glace (No. 122). Season with half teaspoon salt and a saltspoon cayenne pepper; lightly mix with a wooden spoon and briskly cook for five minutes. Dress on a hot, deep dish, sprinkle a very little chopped parsley 453. POTATOES, MOUNT VERNON Peel, wash and dry well three large, sound raw potatoes. Cut them crosswise into slices a quarter of an inch thick.

Heat in a large frying pan three tablespoons leaf lard; lay in the potatoes carefully, one beside another; season with a teaspoon salt and half teaspoon white pepper. Cook them for five minutes on each side, or until a good golden colour; then place the pan in a hot oven and bake for ten minutes. Remove, arrange them crown-shape on a hot dish and serve. Scallops, Provengale Roast Beef Hash, Zingara Plum Pie 454. SCALLOPS, PROVENCALS Plunge one and a half pounds fresh scallops into half pint lightly salted boiling water for two minutes. Drain on a sieve, keeping the liquor. Finely chop two small, sound shallots, one small onion, and lightly brown in a saucepan writh one ounce butter for two minutes. Add three tablespoons flour and briskly stir; moisten with all the liquor of the scallops and briskly whisk for a minute. Season with a saltspoon cayenne pepper and one saltspoon grated nutmeg; whisk again, then add the scallops, mix a little and boil for five minutes; add a teaspoon chopped parsley and half clove very finely chopped garlic; mix well, then dilute two egg yolks in a tablespoon cold milk, add it to the preparation, gently mix and heat without boiling for three minutes. Pour the scallops, etc., into a large baking dish; sprinkle two tablespoons grated Parmesan cheese over; set in a hot oven and bake for five minutes, or until a nice golden colour. Remove and serve with six thin slices French bread, toasted. 455. ROAST BEEF HASH, ZINGARA Carefully cut away all the meat from the roast beef remaining from yesterday; discard all the fat, then mince the beef into very small discshaped pieces. Mince the same quantity cold, boiled potatoes the same way as the beef. Place in a small saucepan one finely hashed green, sound pepper, one onion and one ounce lean, raw ham, also finely chopped, adding one and a half tablespoons melted butter; then cook on a slow

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fire for eight minutes, frequently stirring meanwhile. Add a teaspoon flour, stir well, then add the beef and potatoes; moisten with half pint hot broth or hot water and one large peeled and crushed red tomato. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; thoroughly mix and cook for five minutes. Cover the pan, then place in a hot oven to bake for forty minutes. Remove, mix well, pour into a hot dish, sprinkle a little chopped parsley 456. PLUM PIE Remove the stems from a pint of canned or fresh plums. Place them on a plate, dredge two tablespoons powdered sugar over them, mix well, then proceed to make the pie as per No. 117. Puree of Tomato, Andalouse,,.» Smelts, Britannia Potatoes, Duchesse (304) Fricandeau of Veal, Bourgeoise Fried Eggplant Roast Turkey. Cranberry Sauce (67) Tomato Salad Beignets Carnaval 457. PURE"E OF TOMATO, ANDALOUSE Have in a saucepan two ounces lean, raw ham, cut in very small pieces, half a small sliced carrot, one small sliced onion, two sliced leeks, half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean crushed garlic, adding one ounce butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two heavy tablespoons flour, stir briskly; add one quart fresh crushed tomatoes, or same quantity canned tomatoes, and two quarts hot water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a teaspoon salt, one tablespoon sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes. Boil two ounces vermicelli in a little white broth or hot water in a saucepan for eight minutes; strain the tomato puree through a Chinese strainer into another saucepan. Drain the vermicelli and add to the tomato; boil for five minutes. Pour into a hot soup tureen and serve. 458. SMELTS, BRITANNIA Remove the heads and tails and thoroughly clean one and a half pounds very fresh, medium-sized smelts. Cut them into half-inch pieces, crosswise. Cut the same number very thin slices lean bacon the same length as the smelts. Have six clean skewers; run a skewer through the centre of a piece of bacon, then the same with a piece of fish, a piece of bacon, a piece of fish, and so on, until the pieces of fish and bacon are equally divided alternately on the six skewers, in the centre of same. Have on a plate one teaspoon salt, half teaspoon white pepper,

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SATURDAY, THIRD WEEK OF JANUARY 129 one teaspoon curry powder and a tablespoon olive oil; mix well with a fork, carefully roll the skewers in the seasoning, then lightly in bread rumbs. Place on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish, squeeze the juice of half a sound lemon 459. FRICANDEAU OF VEAL, BOURGEOISE Have a three-pound piece round of veal, sawed from a leg. Season with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place the veal in the pan and briskly cook for ten minutes on each side. Remove it from the pan and keep warm. Add to the gravy two tablespoons flour; stir well, then add a gill claret, one pint hot broth or water, one gill tomato sauce (No. 16), half gill demi-glace (No. 122); mix well, and as soon as it comes to a boil add the veal again.

With a Parisian potato scoop, dig out as many pieces as possible from two medium-sized, peeled carrots and two medium-sized turnips and add them to the pan. Tie up in a bunch two leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme, and add to the pan; cover the pan, then place in a hot oven for twentyfive minutes. Add six very small, peeled white onions and six sliced mushrooms. Cover the pan and put back in the oven for fifty minutes longer. Remove, place the veal on a hot dish, removing the bunch of vegetables. Arrange all the vegetables from the pan around the veal, pour the contents of the pan over the fricandeau, sprinkle a teaspoon chopped parsley over all and serve.

460. FRIED EGGPLANT Peel a nice, firm, medium-sized eggplant. Cut it into twelve equal slices. Season them all over with one teaspoon salt and half teaspoon white pepper; turn in a little flour, lightly dip in a beaten egg and, lastly, roll gently in bread crumbs. Plunge into boiling fat and fry for five minutes. Drain well, sprinkle just a little salt over, dress on a hot dish and serve. Plunge four large or six medium-sized sound red tomatoes into boiling water for half a minute. Lift them up, peel and let get thoroughly cold. Cut into quarters, place in a salad bowl, season with four tablespoons French dressing, as per No. 863, mix well and serve. 462. BEIGNETS CARNAVAL Prepare a pate-a-choux as per No. 336. When the paste is finished add the rind of half a medium, sound lemon cut into small pieces, mixing for two minutes with a wooden spoon. Then with a tablespoon drop the paste into hot fat — not quite up to a boiling point — pressing the paste down with a finger, giving nut forms. Repeat until all the paste is used and fry till they attain a nice golden colour, being careful to turn them once in a while with a skimmer. Lift them up, drain well on a

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cloth and liberally sprinkle with fine sugar. Dress on a hot dish with a Sunday, Fourth Week of January Rice Flour and Milk Eggs, Soleil Codfish Cakes (5) Mutton Chops (49) French Fried Potatoes (8) Grilled Cakes (9) Open a pint can fine peaches. Place them on a compotier dish, either as they are or sliced, keeping the liquor. Serve with cream and powdered sugar separately.

464. RICE FLOUR AND MILK Pour half pint boiling water and half pint boiling milk into a small saucepan with half teaspoon salt and a salt'spoon grated nutmeg; add four ounces rice flour, briskly stir with a wooden spoon and slowly cook for ten minutes, lightly mixing meanwhile, and serve with cold milk and powdered sugar separately.

465. EGGS, SOLEIL Lightly butter six shirred-egg dishes. Boil twelve fresh eggs in boiling water for eight minutes; take up and drop into cold water for a minute, remove and shell them. Cut each one into halves, lengthwise; then cut each half into three equal strips, also lengthwise. Arrange the pieces evenly in the egg dishes, giving a sun-like shape. Spread a cream sauce, prepared as per No. 445, over the eggs; sprinkle a teaspoon grated Parmesan cheese over the eggs of each dish. Then place in a hot oven and bake for five minutes, or until they obtain a nice colour; Canape's of Shrimp Couronne, Palma Kirsch Omelette 466. CANAPES OF SHRIMP Cut in two, lengthwise, then crosswise, one pint fresh, mediumsized shrimp; place them on a plate, season with a teaspoon salt and a saltspoon cayenne pepper, mixing the seasoning well in. Cut out of a loaf of sandwich bread six pieces, quarter of an inch thick and two and a half inches square. Toast to a nice colour. Equally divide the shrimps over the toasts. Place in a mortar one ounce butter, one ounce grated Parmesan cheese, one tablespoon anchovy paste and one saltspoon paprika; pound the whole to "a paste, then spread the paste equally over the canapes, lay them in a tin and bake in the oven for

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SUNDAY, FOURTH WEEK OF JANUARY i3x eight minutes. Remove, dress on a hot dish, decorate with parsley 467. COURONNE, PALMA Prepare a risotto the same as in No. 225. Dress it on a hot, round dish in crown form and keep warm. Finely mince all the meat of the turkey from yesterday. Heat in a small frying pan one tablespoon melted butter; add one minced green pepper, half minced white onion and six small, well-peeled and cleaned, fresh, sliced mushrooms. Mix all well together and gently cook for five minutes, lightly mixing occasionally. Add the turkey and 'three medium, fresh, ripe crushed tomatoes. Season with two saltspoons salt, one saltspoon white pepper and half teaspoon sugar. Mix well, then add a gill hot tomato sauce (No. 16), lightly mix again and briskly cook for ten minutes. Pour the preparation in the centre of the dish of the risotto and serve. 468. KIRSCH OMELETTE Carefully crack eight fresh eggs into a bowl. Season with a tablespoon fine sugar and half teaspoon salt, half gill cold cream or rich milk. Sharply beat up with a fork for two minutes. Thoroughly heat in a frying pan one tablespoon good clarified butter, drop in the eggs and sharply stir with a fork while briskly cooking for two minutes, then let rest for half a minute; fold the side nearest the handle first, then the opposite side, so that both sides will meet in the centre; let rest for half a minute longer, then carefully turn it on a hot dish. Dredge two tablespoons fine sugar over the omelette, then glaze the sugar on top with a red-hot poker. Pour two and a half tablespoons of Swiss kirsch over it and send to the table. Set fire to the kirsch, and with a tablespoon keep it burning on top and sides of the omelette until a nice colour. Consomme", Imperatrice Sheepshead, Chambord Potatoes Brioches (91) Sirloin of Beef, Voisin Sweetbreads Braise, Cocotte Punch, Violette Roast Partridge, Bread Sauce (97) Salad Chicory (38) Charlotte aux Poires Prunelle Ice Cream 469. CONSOMME, IMPERATRICE Prepare a consomme as per No. 52. Strain through a napkin into a saucepan, adding three tablespoons well-drained canned asparagus tips, one quarter of small, previously cooked cauliflower (perfectly pickedoff flower only) in small pieces, and one teaspoon fine sugar. Boil for five minutes, then add three tablespoons of the breast of a cooked chicken, if at hand, cut into very small dice pieces. Heat up for a minute, pour into a hot soup tureen and serve.

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I3a THE INTERNATIONAL COOK BOOK 470. SHEEPSHEAD, CHAMBORD Procure a very fresh three-pound sheepshead; scale, wipe dry and neatly trim. Lay the fish in a large sautoire. Season with a tablespoon salt, half teaspoon white pepper and one saltspoon Spanish saffron. Moisten with one gill claret, one gill tomato sauce (No. 16) and half pint demi-glace (No. 122). Cover the fish with a buttered paper. Set the pan on the fire and let boil for ten minutes; then place the pan in the oven and bake for ten minutes. Draw the pan to the oven door, remove the paper and add to the pan six whole fresh shrimp, six heads small fresh mushrooms, twelve small fresh scallops, six large freshly opened oysters and six very thin slices truffles. Cover the fish with the paper again, put the pan back in the oven and bake for fifteen minutes more. Remove from the oven, lift the fish with two skimmers and dress on a large hot dish. Set the pan on the fire, boil the gravy for ten minutes, add half ounce good butter, stir with a wooden spoon until the butter is melted and pour the whole over the fish. Sprinkle a teaspoon chopped parsley over. Arrange six heart-shaped bread croutons as per No. 90 around the dish and send to the table. 471. SIRLOIN OF BEEF LARDED, VOISIN Prepare and lay a mirepoix on a small roasting pan as per No. 271. Neatly trim and lard the surface of a piece of tender sirloin of beef of two and a half pounds, place it over the mirepoix, baste it all over with a tablespoon melted lard and pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half teaspoon white pepper, well divided all over. Set the pan in a brisk oven to roast for thirty-five minutes, turning the sirloin and frequently basting with its own gravy meanwhile.

Peel three large, raw, ripe, red tomatoes, cut each one into six equal quarters and place in a frying pan with a tablespoon melted butter. Season with half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; briskly cook on the range for three minutes, then place the pan in the oven to bake for five minutes. Remove and keep warm. Open a pint can string beans and plunge three-quarters of them in a small saucepan of boiling water for two minutes. Drain on a sieve and put back in the saucepan with a tablespoon butter. Season with a light half teaspoon salt and a saltspoon white pepper; mix well with a fork while cooking for one minute and a half.

Dress the sirloin on a hot dish, thoroughly skim the fat from the surface of the gravy, then strain the gravy over the sirloin. Garnish one side of the dish with the string beans and the other with the tomatoes, nicely arranged, and serve.

472. SWEETBREADS BRAIS£, COCOTTE Blanche and braise six sweetbreads, as per No. 33. With a small vegetable scoop dig out all you can from two medium-sized carrots and two medium-sized turnips. Place them in a saucepan with two gills water, one tablespoon butter, half teaspoon salt and two saltspoons

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MONDAY, FOURTH WEEK OF JANUARY 133 white pepper. Set on the fire and let boil for two minutes, then place the pan in the oven for thirty minutes. Remove it from the oven, add three tablespoons cooked green peas to the pan, gently mix with a spoon and heat for two minutes longer.

Arrange the sweetbreads crown shape in an earthen cocotte dish. Drain the cooked vegetables and place them in the centre of the sweetbreads; strain the sweetbread sauce through a Chinese strainer and pour it around the breads. Then thoroughly heat on the range and serve in the cocottiere.

473. PUNCH, VIOLETTE Prepare a lemon ice, as per No. 376, but adding to the preparation before freezing two tablespoons essence of violette. Lightly butter a plain quart pudding mould. Cover the bottom with a slice of bread quarter of an inch thick. Cut out of an American loaf of bread a piece the height of the mould; pare off all the crust, cut into even slices quarter of an inch thick, then cut each slice into three equal strips lengthwise. Dip each in clarified butter and arrange around the mould, standing up and close to one another.

Peel, cut in halves and remove the seeds from eight fairly good-sized, sound, fresh pears. Place them in a frying pan with an ounce good butter, two ounces granulated sugar and one teaspoon vanilla essence; gently toss for half a minute, then cook for eight minutes. With the aid of a spoon fill the mould with the prepared pears and liquor. Cover the pears tightly with a quarter-inch slice of bread dipped in butter. Should the bread around the mould reach higher than the height of the pears trim off all around. Place the mould in a slow oven for one and a quarter hours. Remove, unmould on a large dish, pour a rum sauce as per No. 41, all around the charlotte and serve. 475. PRUNELLE ICE CREAM Have a vanilla ice cream prepared as per No. 42, but just before freezing add two tablespoons prunelle liquor.

Monday, Fourth Week of January Rice and Cream (275) Omelette, Lyonnaise Fried White Perch (293) Broiled Beefsteaks (172) Potatoes, Maitre d'H6tel (no) 476. OMELETTE, LYONNAISE Finely mince two medium-sized, sound white onions. Place them in a black frying pan with one tablespoon melted butter and lightly brown for six minutes, stirring quite frequently meanwhile.

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Carefully crack eight fresh eggs into a bowl. Season with a teaspoon salt and half teaspoon white pepper, adding half gill cold milk. Sharply beat up with fork for two minutes, drop the preparation over the onions, finish the omelette as per No. 75 and serve.

Oysters en Brochette Ragout of Lamb, Solferino Fondue, Suisse Creme au Caramel 477. OYSTERS EN BROCHETTE Procure thirty-six very fresh medium oysters and have the same number of thin pieces lean bacon about an inch square. Arrange oysters and bacon alternately on six skewers; pour a tablespoon oil on a plate with a teaspoon salt and half teaspoon paprika. Mix the. seasoning well, roll the skewers in the seasoning and then in bread crumbs. Arrange the skewers on a double broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a hot dish with six freshly prepared toasts. Spread a maitre d'hdtel butter, as per No. 7, over the brochettes and serve.

478. RAGOUT OF LAMB, SOLFERINO Cut a neck of lamb into pieces one and a half inches square. Heat in a saucepan two tablespoons oil, add the lamb with a tablespoon salt and half teaspoon white pepper and briskly brown for ten minutes, occasionally stirring meanwhile. Add two tablespoons flour, stir well, moisten with one pint white broth or hot water, half pint tomato sauce (No. 16), one gill demi-glace (No. 122) and one gill claret. Mix well, cover the pan and boil for ten minutes. Scoop out two medium carrots and two turnips with a small Parisian potato scoop and add to the stew. Tie in a bunch two leeks, two branches celery, two branches parsley, one sprig thyme and one sprig bay leaf and place in the stew, adding also a quarter of the dried rind of a lime. Cover the pan and gently cook for twenty minutes. Peel ten small, sound white onions and add to the stew. Cook for ten minutes longer. Scoop out all you can of two medium, peeled raw potatoes and add to the pan, then cook again for fifteen minutes. Remove the bunch of herbs, add three tablespoons canned green peas, lightly mix, skim the fat from the surface of the ragout, pour into a hot dish and serve.

479. FONDUE, SUISSE Heat in a saucepan one gill white wine. Cut into small, thin slices eight ounces very rich Swiss cheese and add it to the pan; season with a saltspoon cayenne pepper 'and a light saltspoon salt, adding a teaspoon Worcestershire sauce, then briskly stir with a wooden spoon until thoroughly melted. Break in a whole fresh. egg, briskly and rapidly stirring for half minute. Have six freshly prepared and lightly buttered toasts ready. Place the toasts on six hot plates, then carefully divide the cheese evenly over the six toasts and serve.

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MONDAY, FOURTH WEEK OF JANUARY 135 N. B. — Always have the toast prepared before beginning to prepare the cheese and keep hot.

Place in a copper basin one ounce powdered sugar with a quarter gill cold water; boil till a light brown, then mask the bottom of six individual pudding moulds with it. Beat up two eggs in a bowl with the yolk of another, adding two ounces fine sugar, two gills cold milk, one gill cold cream and half teaspoon vanilla essence. Sharply whisk up for two minutes. Strain the preparation through a Chinese strainer into the six moulds, equally divided. Lay them in a tin, pour in boiling water up to half the height of the mould and set in the oven for twenty minutes. Remove, let get cold, unmould on a dish and serve with the liquor of the caramel.

Radishes (58) Canapes of Anchovies (141) Potage, Jackson Halibut, St. Augustine Rack of Veal, Bretonne Economical Pudding 481. POTAGE, JACKSON Heat in a small saucepan half ounce butter, add three sliced, wellcleaned leeks, half a medium sliced onion, two ounces lean salt pork, cut into small squares, and two sprigs bay leaves. Stir well with a wooden spoon and brown to a nice light colour for eight minutes, occasionally stirring. Add eight medium, peeled and sliced raw potatoes; moisten with two and a half quarts hot water and half pint cold milk. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan and let gently boil for fifty-five minutes. Strain through a fine sieve into another saucepan, boil for five minutes, add one gill cream and half ounce good butter; divide into small bits; mix well for one minute. Pour into a hot soup tureen and serve with bread croutons, as per No. 23. 482. HALIBUT, ST. AUGUSTINE Procure two slices very fresh halibut of one and a half pounds each. Slice exceedingly fine three small white onions, place them in a frying pan with half ounce melted butter and carefully cook without browning for six minutes, frequently stirring meanwhile. Place the steaks in the pan over the onions. Season with a teaspoon salt and half teaspoon white pepper. Peel and cut into quarters four medium red tomatoes and place around the fish. Cover the fish with a lightly buttered paper, cover the pan, place on the fire and boil for five minutes. Set the pan in the oven and bake for fifteen minutes. Remove, lift up the paper, take up the fish with a skimmer, dress on a dish, pour all the contents of the pan over the halibut and serve.

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483. RACK OF VEAL, BRETONNE Trim nicely a rack of veal of three pounds and place in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Spread two tablespoons melted lard over the veal, pour onequarter gill cold water into the pan; set in the oven and roast for fortyfive minutes, being careful to turn it once in a while, and frequently baste with its own gravy. Remove, dress on a hot dish and garnish with beans Bretonne prepared as per No. 484. Skim the fat off the gravy, strain it over the veal and serve.

484. WHITE BEANS, BRETONNE Soak one pint dried white beans in cold water for twelve hours. Drain and place them in a saucepan with two quarts cold water. Season with a tablespoon salt and a teaspoon white pepper, adding two medium white onions cut in halves, three small branches parsley greens tied with a sprig of bay leaf; add half-pound piece salt pork, cover the pan, set on the fire and let slowly cook for two hours.

Heat in a saucepan two tablespoons melted butter, add one medium chopped onion and three tablespoons flour; cook for five minutes, continually stirring meanwhile. Then strain all the gravy of the beans into this pan. Mix well and boil for two minutes. Remove all the ingredients from the beans, then add the cooked beans to the sauce; add a tablespoon chopped parsley, gently mix with a wooden spoon and serve. 485. ECONOMICAL PUDDING Break two eggs into a bowl, add two ounces granulated sugar and briskly beat for five minutes; add one and a half ounces flour and half teaspoon baking powder; beat up to a light batter; add one teaspoon vanilla essence and mix well. Lightly butter six individual pudding moulds, then fill them with the batter and place in a pastry tin. Drop in boiling water up to half the height of the moulds and bake in the oven for ten minutes. Remove, unmould on a hot dish, pour a Sabayon sauce, prepared as per No. 102, over them and serve.

Tuesday, Fourth Week of January Boiled Eggs Fried Filets of Sole, Tartare Sauce Broiled Lamb Chops with Bacon (219 Apple Puffs 486. BOILED EGGS Carefully drop twelve fresh eggs in boiling water and boil for three minutes. Lift them up with a skimmer, place on a hot dish with a folded napkin and serve, with six egg cups.

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TUESDAY, FOURTH WEEK OF JANUARY 137 487. FRIED FILETS OF SOLE, TARTARS SAUCE Procure a fine fresh sole (flounder) of three pounds. Cut off the head, make an incision with a small knife down the back, open the fish and carefully lift up the filets; turn over and remove the other filets. Skin them nicely then cut each filet in two diagonally. Season with a teaspoon salt, lightly roll in flour, then in beaten egg, and gently roll in bread crumbs. Fry in boiling fat for ten minutes. Drain well, dress on a hot dish, decorate with six sections of lemon and parsley greens, and serve with a tartare sauce (No. 48) separately.

488. APPLE PUFFS Peel two fine medium apples, drop them into a pint boiling water with a tablespoon powdered sugar and boil for ten minutes. Take up and press through a fine sieve. Have a puff preparation, as per No. 313. Add the strained apples to the preparation and proceed to cook exactly the same.

Lobster, Me Wade Pork Tenderloin, Piquant Sauce 489. CURRIED LOBSTER, McWADE Heat a tablespoon butter in a saucepan, add one finely chopped onion, one ditto green pepper, two ditto shallots and the red part of a medium carrot. Stir all well while browning for five minutes; then add two medium-sized live lobsters of two pounds each, cut into one-inch pieces, shells and all; mix well. Cover the pan and cook for ten minutes, or until it has obtained a good red colour, then add one medium chopped, sound apple, one sprig bay leaf, one saltspoon thyme, one teaspoon chopped parsley, half bean crushed garlic. Seacon with one and a half teaspoons salt, one saltspoon cayenne pepper and one teaspoon curry powder, adding two medium peeled and crushed red tomatoes and pour in one and a half gills white wine. Mix well, cover the pan and let reduce for twenty minutes. Dress a boiled rice, prepared as per No. 490, crown shape around the hot dish. Pour the lobster in the centre of the dish and serve.

490. BOILED RICE, "MALAY," FOR CURRIES Carefully wash half pound good rice in three fresh waters. Drain well on a sieve. Have plenty of boiling water in a pan with a teaspoon salt. Plunge the rice into it, gently mix with a wooden spoon and cook till about three-quarters done, that is, twelve minutes. Drain well, then place in a colander and lay in a rather slow oven for ten minutes, or until it is nicely dry, leaving the oven door open meanwhile and taking care to mix it frequently with a fork to prevent the rice from sticking together; in other words, the grains should be separated. Use as required.

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491. PORK TENDERLOIN, PIQUANT SAUCE Split in halves, lengthwise, three medium loins of pork. Heat in a frying pan one tablespoon butter, add the filets. Season with a teaspoon salt, half teaspoon white pepper, and fry for five minutes on each side. Remove, dress on a hot dish. Pour a hot piquant sauce (No. 177) over the loins and serve.

Neatly peel and trim a two-and-a-half-pound piece very sound pumpkin and cut it into small pieces. Plunge into three pints boiling water. Cover the pan and boil for twenty-five minutes. Drain well and press through a sieve intg a bowl. Add three tablespoons powdered sugar, a saltspoon grated cinnamon, two egg yolks, half saltspoon grated nutmeg and half ounce butter; briskly mix with a wooden spoon for five minutes, then proceed to make the pie exactly as per No. 117. Consomme", aux Pates d 'Italic Baked Bluefish Florentine Squab en Casserole, aux Raisins Biscuit, Chocolat 493. CONSOMME", WITH ITALIAN PASTE Strain a consomme prepared as per No. 52 into another saucepan. Drop in two ounces Italian paste, boil slowly for fifteen minutes and serve. 494. BAKED BLUEFISH, FLORENTINE Neatly clean and wipe well a three-pound piece boned bluefish. Place it in a lightly buttered tin. Season with a teaspoon salt and half teaspoon paprika. Spread a tablespoon melted butter over the fish and set in the oven to bake for fifteen minutes.

Thoroughly strain a pint canned spinach. Season with half teaspoon salt, one teaspoon fine sugar and half teaspoon white pepper; then hash up very fine and spread over the fish. Bake for ten minutes longer. Remove, dress on a hot dish, pour a gill tomato sauce (No. 16) around the dish, squeeze the juice of a sound lemon over the spinach and serve. 495. SQUABS EN CASSEROLE, WITH GRAPES Carefully draw and wipe the inside of six fine fat squabs. Singe, truss and cover the breasts with a thin slice of lard. Lay them in an earthen casserole dish, and pour in one tablespoon melted butter; season with a teaspoon salt and half teaspoon pepper. Place the pan in the oven and roast for forty minutes, turning over once in a while. Remove, place on a hot dish, remove the lard, untruss, skim the fat from the surface of the gravy, place the casserole on the fire, add six finely chopped shallots and one teaspoon chopped parsley. Mix all well and cook for

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WEDNESDAY, FOURTH WEEK OF JANUARY 139 one minute. Then arrange the squabs again in the dish, drop in half gill Malaga wine or claret, and half gill hot demi-glace (No. 122). Scoop out as much as possible from two large peeled potatoes with a small Parisian potato scoop, cook in two tablespoons melted butter for twenty minutes, drain, season with half teaspoon salt and place them in a cluster in the pan with the squabs, as a bouquet. Heat in a frying pan one tablespoon melted butter, adding thirty white grapes, and cook them to a nice golden colour; add them to the squabs, also as a bouquet. Heat half a pint canned green peas in a half tablespoon butter, season with two saltspoons salt, a saltspoon pepper and a saltspoon sugar, toss them well and add as another bouquet. Cover the pan and let cook for five minutes. Then send the casserole to the table without disturbing the bouquets.

496. CHOCOLATE BISCUIT Four ounces flour, one ounce melted butter, four ounces fine sugar, one ounce grated chocolate, one teaspoon vanilla essence and three eggs. Place the sugar, vanilla and eggs in a copper basin and sharply whisk up for eight minutes, then add the chocolate and flour, gently mix for one minute with a skimmer; add the butter, mix again for a minute. Then drop the preparation into a lightly buttered small pastry pan and bake in a slack oven for ten minutes. Remove, sprinkle two tablespoons fine sugar over. Cut the cake into six equal pieces and serve on a dish with a folded napkin.

Wednesday, Fourth Week of January Scrambled Eggs, with Tomatoes Veal Chops, with Ham Hashed Brown Potatoes (50) Prussian Cakes 497. SCRAMBLED EGGS, WITH TOMATOES Peel and cut into small square pieces two medium red tomatoes. Place them in a stewpan with one tablespoon melted butter. Season with two saltspoons salt, one saltspoon white pepper and two saltspoons sugar; toss them well and cook for five minutes.

Prepare the same amount scrambled eggs as per No. 193, add the tomatoes to the eggs in the pan, stir well for one minute and serve. Scale, clean, trim and wipe dry six small, fresh porgies. Heat three tablespoons melted lard in a frying pan, add the fish. Season with a teaspoon salt and half teaspoon white pepper and fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, place on a brisk fire with half ounce butter, toss the butter in the pan

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until a light brown; squeeze in the juice of half a sound lemon, adding one teaspoon chopped parsley; lightly toss, pour over the fish and serve. 499. VEAL CHOPS, WITH HAM Nicely trim and flatten six small veal chops. Season all around with a teaspoon salt, half teaspoon pepper and lightly roll in a tablespoon oil. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish with six thin slices broiled ham, prepared as per No. 277; place the chops on top of the ham, decorate with a little watercress 500. PRUSSIAN CAKES Two ounces sifted flour, three ounces fine sugar, three eggs, the juice of half a lemon, one ounce peeled and finely hashed sweet almonds. Place all ingredients except the flour in a basin and briskly whisk up for six minutes, then add the flour and mix well with a skimmer for half a minute. Transfer the batter into a lightly buttered pastry pan. Set in the oven to bake for fifteen minutes. Remove, divide into six equal pieces and serve.

Mussels, Mariniere Civet of Hare, Chasseur Macaroni au Beurre 501. MUSSELS, MARINIERE Scrape with a knife, briskly brush and wash in several fresh waters forty-eight large, fresh mussels; then drain on a sieve. Finely mince eight sound shallots, place in a large saucepan with half ounce melted butter and thoroughly heat for two minutes only, then add the mussels. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let steam for five minutes; add one clove finely chopped garlic, one tablespoon chopped parsley, one gill white wine; cook for five minutes more, then add half gill cream and one ounce fresh bread crumbs. Mix well with a wooden spoon and boil for two minutes longer. Pour into a large, deep, hot dish and serve.

502. CIVET OF HARE, CHASSEUR Procure a medium-sized hare. Cut it into pieces one inch square. Heat in a saucepan two tablespoons oil and add the hare. Season with a teaspoon and a half salt and half teaspoon white pepper; stir well and briskly cook for ten minutes, occasionally mixing; then add one ounce salt pork cut into small square pieces, half ounce raw ham cut the same way; stir well again and cook for five minutes longer. Then add two tablespoons flour and stir well for one minute. Moisten with a gill claret, half pint hot broth (No. 701) or hot water, and one gill hot tomato sauce (No. 16); mix well. Tie in a bunch two leeks, three branches parsley, one bay leaf, one branch thyme, and add to the pan. Then cover the pan and set in a moderate oven for thirty-five minutes. Add one clove finely chopped garlic, a teaspoon chopped parsley, six heads

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WEDNESDAY, FOURTH WEEK OF JANUARY 141 sliced, canned mushrooms and the same amount small glazed onions, prepared as per No. 125. Mix gently and cook on the range for five minutes more. Remove the bunch of herbs. Skim the fat from the surface of the same. Dress on a hot dish. Arrange twelve heartshaped bread croutons (No. 90) around and serve.

503. MACARONI WITH BUTTER Plunge in lightly salted water half pound best Italian macaroni and boil for forty minutes. Drain on a sieve. Replace the macaroni in the cleared pan. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; add one ounce good butter, lightly mix with a fork until the butter is thoroughly melted, add one ounce grated Parmesan and one ounce grated Swiss cheese. Gently mix with a fork while cooking for five minutes and serve.

Canape's of Caviare (59) Olives Mutton Broth Sea Bass, Matelote Potatoes, Windsor (252) Fresh Beef Tongue, Creole Eggplant, en Julienne Roast Duck, Apple Sauce (187) Salad, Chicory (38) Apple Pudding 504. MUTTON BROTH After procuring one and a half pounds neck of mutton, remove all the bones and cut the meat into small dice-like pieces. Cut a small red carrot, one small turnip, one small white onion, two leeks and two branches celery in same size pieces as the meat.

Heat one and a half tablespoons melted butter in a large saucepan, add all the ingredients and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts hot broth or water. Season with one tablespoon salt, one teaspoon white pepper and two tablespoons Worcestershire sauce, adding the bones of the neck. Cover the pan and slowly boil for forty minutes; remove the bones and skim all the fat from the surface of the broth. Pour into a hot soup 505. SEA BASS, MATELOTE Scale, trim, wash and wipe dry two one-and-a-half-pound sea bass. Slice very finely two medium white onions, place in a large frying pan with half ounce butter and cook on a brisk fire for five minutes, frequently stirring meanwhile. Then lay the two fish over the onions, season with a teaspoon salt and half teaspoon pepper, adding six small heads well-cleaned fresh mushrooms, twelve large freshly opened oysters and six whole fresh shrimp. Moisten with half gill claret, half gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Cover the fish with a lightly buttered paper and boil on the range for five minutes Then set the pan in the oven to bake for twenty minutes. Remove the paper, lift up the fish, cook the contents of the pan for five minutes more

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H2 THE INTERNATIONAL COOK BOOK on the range, then add, in small bits, half ounce good butter; stir well until the butter is melted, pour the gravy over the fish and serve. 506. FRESH BEEF TONGUE, CREOLE Prepare a fresh beef tongue, as per tongue gendarme (No. 229), and serve it with a Creole sauce instead of the gendarme garnishing. 507. CREOLE SAUCE Slice very finely one medium white onion, six sound, peeled shallots and two green peppers. Heat thoroughly one tablespoon oil or butter in a saucepan, add the onion, shallots and peppers and lightly brown for eight minutes, stirring well meanwhile; then add half a bean finely chopped garlic and one tablespoon flour; briskly stir; add six peeled and finely chopped red seeded tomatoes. Season with a teaspoon salt and a teaspoon sugar, adding six sliced canned mushrooms, half teaspoon chopped parsley and half teaspoon finely chopped chives; briskly stir and let cook for twenty minutes, mixing once in a while; use when required. 508. EGGPLANT, EN JULIENNE Peel and cut into julienne strips a small, sound eggplant. Season with a teaspoon salt and half teaspoon white pepper; lightly roll in flour, then place in a frying basket and fry in boiling fat for three minutes. Remove, drain well and serve.

509. APPLE PUDDING Two peeled and chopped sound apples, two ounces granulated sugar, two eggs, half gill cold milk, two ounces flour, half ounce butter and one teaspoon vanilla essence.

Place the sugar, the yolks of the two eggs, milk, flour and vanilla essence in a bowl; sharply mix with a wooden spoon for five minutes, add the apples and gently mix. Beat up whites of the two eggs to a stiff froth and add to the mixture; lightly stir for half a minute. Lightly butter six individual pudding moulds; evenly divide the preparation into the six moulds, place in a pastry tin, pour in boiling water up to half the height of the moulds and bake in a moderate oven for thirty-five minutes. Remove, unmould and serve with a Sabayon sauce prepared as per No. 102. Thursday, Fourth Week of January Sliced Bananas and Cream (151) Poached Eggs, Anchovy Toast, with Bacon Broiled Salt Mackerel Jacket Potatoes Beef Saute", a 1'Anglaise 510. POACHED EGGS, ANCHOVY TOAST, WITH BACON Mix one tablespoon anchovy paste with a tablespoon butter and spread it evenly over six freshly prepared toasts. Have twelve poached

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THURSDAY, FOURTH WEEK OF JANUARY 143 eggs, prepared as per No. 106, and arrange them on the toast, place a slice of freshly broiled bacon (No. 13) on top of the eggs and serve. 511. BROILED SALT MACKEREL Soak in plenty of cold water over night two medium salt mackerel. Drain well, turn them in a tablespoon oil, arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread a tablespoon melted butter over the fish and serve.

512. JACKET POTATOES Plunge six medium-sized, well-cleaned, unpeeled potatoes into a quart of boiling water with a teaspoon salt; cover the pan and boil for thirty-five minutes. Remove, arrange on a hot dish enveloped in a 513. BEEF SAUTE, A L'ANGLAISE •Pick off all the lean meat from the roast beef left over from Tuesday. Cut into one-inch squares, quarter of an inch thick. Finely slice two white onions and lightly fry in a frying pan with a light tablespoon butter for eight minutes, then add the beef. Season with a teaspoon salt, a saltspoon grated nutmeg and half teaspoon white pepper. Toss well while cooking for five minutes; add one tablespoon flour, briskly stir; add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and a gill demi-glace (No. 122); thoroughly mix, add one teaspoon chopped parsley, gently mix again and slowly cook for twenty minutes. Dress on a hot dish and serve. Beetroot Broth in Cups (2179) Oysters, en Coquille Vienna Schnitzels 514. OYSTERS, EN COQUILLE Place thirty-six good-sized freshly opened oysters in a small saucepan with all their liquor and half pint cold water. Season with half teaspoon salt and a saltspoon cayenne pepper and let boil for ten minutes. Heat in another saucepan one and a half tablespoons melted butter, add three tablespoons flour, briskly stir, add one and a half gills hot milk and strain the brot^h of the oysters into the pan. Sharply mix while cooking for two minutes; pour in one tablespoon sherry and add all the oysters; gently mix with a wooden spoon for one minute and cook for two minutes longer. Divide the preparation equally in six table shells, place on a tin, sprinkle a tablespoon bread crumbs over, place a very small piece of butter on top of each and put in the oven to bake for ten minutes, or/until a nice brown. Remove and serve. 515. VIENNA SCHNITZELS After providing a two-pound piece from a white, tender leg of veal, cut it into six equal slices and flatten nicely with a cleaver. Season both

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sides with a teaspoon salt and half teaspoon paprika; lightly roll in flour, next in beaten egg and lastly in bread crumbs.

Heat one tablespoon butter in a large frying pan, place the pieces of veal in the pan, one beside another, and fry for eight minutes on each side. Dress on a hot dish. Arrange a thin slice of lemon, with a twisted anchovy in oil placed over each slice of lemon, on top of each schnitzel. Serve with one and a half gills hot tomato sauce (No.i6) in a separate bowl. Open a pint can succotash and place in a small saucepan with one gill cold milk, half ounce butter; season with teaspoon salt and half teaspoon pepper; mix well and let cook for ten minutes. Dress on a hot Prepare a plain pancake batter, as per No. 248. Cut out, crosswise, from a small pineapple six slices as thin as possible, cut each slice^in eight equal pieces and add them to the batter; then proceed the same as No. 248, dredging a teaspoon fine sugar over each pancake before serving. Celery (86) Salted Peanuts (954) Puree, Faubonne Weakfish, Hollandaise Potatoes, Persillade (63) Chicken Braise, Demi-Deuil Spinach (247) Roast Leg of Mutton with Currant Jelly Lettuce Salad (148) Petit Neapolitan Cakes 518. PUREE, FAUBONNE Soak in several changes of water one pint dried beans for ten hours. Drain well, place in a large saucepan with three quarts cold water, adding one sliced carrot, one sliced onion, two sliced leeks, two sliced branches celery, four branches parsley, one clove crushed garlic, two cloves, one bay leaf and three ounces lean salt pork cut in small squares. Season with one and a half teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Cover the pan and let simmer for two hours. Carefully strain through a sieve, pressing all the ingredients through; strain through a Chinese strainer into another saucepan and set on the fire; add one gill cold cream and half ounce butter; mix well and let boil for five minutes. Pour into a hot soup tureen and serve with bread croutons (No. 23) separately.

519. WEAKFISH, HOLLANDAISE Cut the head off a very fresh two-and-a-half-pound weakfish, scale, clean and wipe dry; split it in two through the back and lay in a large frying pan with half gill white wine, one gill cold water and half ounce

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THURSDAY, FOURTH WEEK OF JANUARY 145 butter. Season with a teaspoon salt and half a teaspoon white pepper. Cover the fish with a lightly buttered paper. Set in the oven to bake for thirty minutes. Remove, lift up the paper, dress the fish on a hot dish, arrange six quarters of lemon around, decorate with parsley greens and serve with a hot Hollandaise sauce prepared as per No. 279 — to which you add one tablespoon of the fish gravy, well mixed in. 520. CHICKEN BRAISE", DEMI-DEUIL Cut the head and feet off, drain, wipe, singe and truss a fine, tender, two-and-a-half-pound Philadelphia chicken and place it in a small saucepan with two tablespoons butter and fry for ten minutes, that is, to a nice light brown; add one gill sherry, one pint hot beef broth (No. 701) or hot water. Place a mirepoix, prepared as per No. 271, on the sides of the chicken. Season with a teaspoon salt and half teaspoon pepper, well distributed. Cover the pan and cook for ten minutes. Then set the pan in the oven to roast for forty-five minutes. Remove and keep warm. Heat in a small pan half ounce melted butter with two tablespoons flour, briskly stirring while cooking for two minutes; then strain the chicken gravy through a Chinese strainer into this pan and briskly whisk while cooking for three minutes; add twelve thin slices of truffles, six sliced heads canned mushrooms and half ounce cooked beef tongue cut into julienne strips; boil for one minute, pour the whole over the chicken and serve with six timbales of rice arranged around the chicken.

521. TIMBALES OF RICE FOR GARNISHING Place four ounces of the best rice in a small saucepan with threequarters of a pint beef broth (No. 701). Season with two saltspoons salt and a saltspoon white pepper; cover the pan and boil for five minutes, then set the pan in the oven to steam for twenty minutes more. Remove, add half ounce butter and mix well. Lightly butter six small pudding moulds; fill them up with rice, unmould and use as required. 522. ROAST LEG OF MUTTON, WITH CURRANT JELLY Procure a leg of tender mutton of about seven pounds. Cut off the shank bone, trim well, and lightly pound it with a cleaver. Make a light incision on the first joint and insert a small bean garlic. Season with a tablespoon salt and a teaspoon pepper, well rubbed over. Lay it in a roasting pan, spread three tablespoons melted leaf lard all over, place in the oven to roast for one hour, turning it over once in a while and frequently basting with its own gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, strain it over the mutton and serve with currant jelly separately.

Have a vanilla ice cream preparation, as per No. 42, adding two ounces grated chocolate to the preparation, briskly mixing; cook and proceed to freeze and serve the same way.

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524. SMALL NEAPOLITAN CAKES Pound to a fine paste in a mortar two ounces peeled almonds with two ounces fine sugar. Sift three ounces flour on a corner of the table, make a small fountain in the centre, place the almond paste in the fountain, break in one whole egg with a half saltspoon of salt, briskly knead the whole together with the hand for one minute, then place it in a cool place and let rest for thirty minutes.

Divide the preparation into six equal parts, three-quarters of an inch thick and three inches in diameter; then with the thumb gently press down in the centre of each piece to make a small hollow one and a xhalf inches in diameter and half an inch deep. Place them in a lightly buttered and floured pastry pan, and set in the oven to bake for ten minutes. Remove, let cool off, fill the centre of the cakes with whipped vanilla cream, prepared as per No. 337, and serve. Friday, Fourth Week of January Oatmeal (2) Omelette, Mornay Fried Smelts, Tomato Sauce Broiled Sirloin Steak, Maitre d'H6tel Julienne Potatoes (799) 525. OMELETTE, MORNAY Prepare a plain omelette exactly as per No. 75; turn it into a hot dish; pour a Mornay sauce over it; sprinkle with a tablespoon grated Parmesan cheese, set in the oven to brown for five minutes; remove and serve. 526. MORNAY SAUCE Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons sifted flour, stir well, then add one and a half gills hot milk; season with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; sharply whisk for two minutes, add one ounce grated Parmesan cheese and whisk for two minutes. Add one egg yolk, briskly mix while cooking for two minutes, without allowing to boil, and use as required.

527. FRIED SMELTS, TOMATO SAUCE Prepare and fry the same quantity smelts as per No. 47 and serve on a hot dish with a folded napkin, with one gill hot tomato sauce (No. 1 6) in a separate saucebowl in place of the tartare. 527A. BROILED SIRLOIN STEAKS, MA!TRE D'HOTEL Have the steaks prepared as per No. 172. Spread a maitre d'hcHel butter (No. 7) over the steaks and serve.

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FRIDAY, FOURTH WEEK OF JANUARY 147 Half pound sifted flour, half pint cold milk, one tablespoon baking powder, one saltspoon salt and two ounces butter.

Place the flour on the corner of the table. Make a fountain in the centre, pour the milk into the fountain, add the butter, powder and salt and thoroughly knead for five minutes. Divide the batter into six equal parts, roll them into ball forms, lightly flattening the tops as you would cakes. Arrange on a lightly buttered tin pan and bake in a slack oven for twenty minutes. Remove and serve.

Oyster Broth, Tomate" (3123) Soft Clams, Newburg Mutton Pot Pie, American Poached Eggs, Creole Apple Fritters (203) 529. SOFT CLAMS, NEWBURG Open thirty-six good-sized, fresh, soft clams; discard all the hard parts, keeping nothing but the perfect bodies. Plunge them into a quart of boiling water for a minute. Lift up, drain well; place in a saucepan with half gill sherry. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; cook for one minute on a very brisk fire; then add one and a half gills cream and one gill cold milk and slowly boil for five minutes. Add half ounce butter and the yolks of three eggs diluted in two tablespoons cream. Shuffle the sauce by the handle of the pan, while heating for three minutes, without boiling. Pour into a chafing dish or hot soup tureen and serve. 530. MUTTON POT PIE, AMERICAN Cut into one-inch squares the meat from the leg of mutton left over from yesterday. Heat in a saucepan two tablespoons good melted lard, adding two finely minced onions, one ounce minced, lean, raw ham and two finely minced green peppers; brown for five minutes, occasionally mixing; then add the mutton and four peeled, crushed red tomatoes. Season with a teaspoon salt and a saltspoon grated nutmeg. Stir a little, then add two gills of demi-glace (No. 122). Plunge two medium potatoes, cut into half-inch-square pieces, into boiling water for eight minutes. Drain and add to the mutton. Mix well and cook for ten minutes more. Transfer the mutton to an earthenware baking dish; sprinkle one teaspoon chopped parsley, mixed with a clove chopped garlic, over the stew. Cover the top with a pie paste, as per No. 117. Glaze the surface with a beaten egg. Make two small incisions on the surface, in the centre, with the point of a knife. Place in the oven to bake for fifteen minutes. Remove and send to the table in the same dish. 531. POACHED EGGS, CREOLE Prepare the eggs as per No. 106. Lay them on toasts and pour a hot Creole sauce, prepared as per No. 507, over them. Sprinkle half teaspoon chopped parsley over all and serve.

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Bisque of Crabs Broiled Pompano, Tartare Sauce Potatoes, Savoyarde Beef Braise, a la Mode Broiled Devilled Lobster (158) Hanover Pudding 532. BISQUE OF SOFT-SHELL CRABS Heat in a saucepan one ounce melted butter, add half a sliced carrot, half a sliced onion, one branch sliced celery and two branches parsley; stir well and cook for fifteen minutes, mixing lightly occasionally. Pound to a pulp in a mortar eight live, thoroughly washed soft-shell crabs and add to the pan; stir well and slowly cook for ten minutes; then add two and a half ounces flour. Briskly stir and heat for five minutes; pour in one and a half quarts hot milk and briskly whisk for two minutes. Season with a light tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well and let slowly boil for twenty minutes; then add three egg yolks diluted with two gills cream; briskly stir again for two minutes, without boiling. Strain through a cheesecloth into a hot soup tureen and serve with bread croutons (No. 23) 53 2A. BROILED POMPANO, TARTARE SAUCE Prepare and finish the pompano exactly the same as per No. 228 and serve with a tartare sauce (No. 48) in a bowl separately in place of the 533. POTATOES, SAVOYARDS Peel, wash and slice four quite large, sound potatoes and place in an earthen dish. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one tablespoon grated Swiss cheese. Moisten with sufficient hot milk to cover them, gently mix with a fork, sprinkle one tablespoon bread crumbs over and set to bake in a hot oven for forty-five minutes. Remove and serve in the same dish. 534. BEEF A LA MODE Procure a three-pound piece tender rump of beef, nicely trim all around and insert a few thin strips larding pork. Place the meat in a basin, season with a tablespoon salt and half teaspoon pepper, adding one gill vinegar, one gill "claret, one bay leaf, a saltspoon thyme and a sliced onion. Let them marinade for four hours, turning over once in a while. Take up the beef, drain well, place in a saucepan with one ounce butter and let brown until a nice colour. Then place it on a hot dish. Add one ounce flour to the butter of the pan, briskly stir and let get a nice brown; add the marinade liquor, with one gill tomato sauce (No. 1 6) and one gill demi-glace (No. 122). Mix well and let come to a

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SATURDAY, FOURTH WEEK OF JANUARY 149 boil. Skim all the fat from the surface of the sauce; place the beef in the sauce, add two scooped carrots — in Parisian potato shape — twelve very small sound onions, previously browned in half a tablespoon butter for two minutes, and a clove crushed garlic. Cover the pan and place in a hot oven to braise for two hours. Remove, dress the beef on a hot dish, carefully skim the fat from the gravy, arrange the carrots and onions in groups around the dish, strain the sauce over the beef and serve. 535. HANOVER PUDDING Place in a bowl two ounces good butter, beat it with a wooden spoon for five minutes, then add, little by little, two egg yolks and a whole egg and briskly stir with a wooden spoon for five minutes; add two tablespoons flour, three tablespoons granulated sugar, three tablespoons finely chopped, candied lemon peels, one tablespoon orange essence, one saltspoon salt, one ounce picked currants, two ounces bread crumbs and one gill cold milk. Mix well with a skimmer for a minute. Lightly butter and flour six individual pudding moulds; fill them with the preparation, place the moulds in a tin and pour boiling water up to half their height. Set the pan in the oven for thirty minutes. Remove, unmould and serve a claret wine Sabayon (No. 587) separately.

Saturday, Fourth Week of January Fried Eggs with Bacon, Country Style Fried Pork Chops, with Onions Sautee Potatoes (135) Indian Cakes 536. FRIED EGGS WITH BACON, COUNTRY STYLE Place two thin slices bacon in a small frying pan with half a teaspoon butter and fry for two minutes on each side. Carefully crack two fresh eggs in a saucer and gently slide them on top of the bacon; fry for half a minute, then place the pan in the oven for four minutes; remove, slide them on a hot dish and keep warm. Repeat the same operation for five more in a similar way and serve.

537. PORK CHOPS, WITH ONIONS Season six nicely pared pork chops all over with a teaspoon salt and half teaspoon white pepper.

Heat in a frying pan a tablespoon good lard; lay in the chops, one beside another, and fry for six minutes on each side. Dress on a hot dish and serve with fried onions, prepared as per No. in, on top of the chops. 53 7 A. INDIAN CAKES Make a flannel rice cake preparation, as per No. 221, mixing while beating the batter half teaspoon curry powder, and proceed the same way.

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Canape, Lorenzo Hashed Turkey on Toast Carrots and Peas, Francaise Pommes, Meringue 538. CANAPE, LORENZO Cut out from a loaf of sandwich bread six slices half inch thick, trim them to circular shape, three inches in diameter. Toast them to a nice light colour.

Prepare a crab forcemeat, as per No. 10, then equally divide and arrange it on top of the canapes in dome form. Knead well together in a bowl two ounces grated Parmesan cheese with one and a half ounces of butter. Season with a saltspoon cayenne pepper and a saltspoon grated nutmeg, then mask the crab meat all around with this. Place the canapes on a tin and bake in the oven for ten minutes, or until a nice golden colour. Remove and serve.

539. TURKEY HASH ON TOAST Pick off all the meat from the turkey left over from yesterday and mince it into small dice pieces. Heat in a saucepan, one tablespoon butter, adding one finely chopped green pepper, and cook for five minutes; then add two tablespoons flour; briskly stir, moisten with one and a half gills hot milk and one gill cold cream; briskly whisk it up, and as soon as it comes to a boil add the turkey. Season with a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well with a wooden spoon and cook for ten minutes, occasionally mixing meanwhile. Equally divide the hash on six freshly prepared toasts and serve. 540. CARROTS AND PEAS, FRANCAISE Scrape, pare and thoroughly clean eight of the smallest carrots obtainable; then slice them into quarter-of-an-inch thick pieces, and place in a saucepan with two branches parsley, two very small onions, half teaspoon salt, two saltspoons white pepper, a teaspoon sugar, half ounce butter and half pint white broth or hot water. Mix well and let gently cook for five minutes on the range; then place the pan in the oven for twenty-five minutes. Remove, take up the onions and parsley, add half pint cooked, hot, green peas, with half ounce good butter; gently mix while heating for half minute. Pour into a hot dish, sprinkle a teaspoon chopped parsley over and serve.

541. APPLE MERINGUE Peel and core six small, sound apples. Have in a saucepan one quart water with four ounces granulated sugar and half stick vanilla and boil for five minutes; then add the apples and gently cook for twenty minutes. Remove the apples with a skimmer, take up the vanilla, arrange the apples on a baking dish, decorate the top and all around the apples with a meringue, as per No. 542; sprinkle a tablespoon powdered

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SATURDAY, FOURTH WEEK OF JANUARY 151 sugar over all, set the dish in the oven and bake until of a nice golden colour, or about ten minutes. Remove and serve.

542. MERINGUE, FRANCHISE Carefully break four cold, fresh eggs; place the whites in a clean copper basin, lay the basin on the ice and with a thin wire whisk beat them up to a stiff froth; add a teaspoon vanilla essence and two ounces fine sugar. Carefully mix with a skimmer all over, but principally at the bottom, and use as required. This meringue should only be made at the last moment before using.

Consomme, Brunoise Codfish, Provencale Potatoes, Noisette (321) Cotelettes of Venison, Sauce Poivrade Cucumbers Sautes, Lyonnaise Roast Beef (126) Salad, Romaine (214) Pudding, Geraldina 543. CONSOMME", BRUNOISE Strain a consomme, prepared as per No. 52, into another saucepan and keep warm.

Have one medium red carrot, one medium turnip, one small white onion, two leeks and two branches celery. Cut all these vegetables in exceedingly small dice-pieces and place in a small saucepan with a teaspoon salt, one teaspoon sugar, two gills hot water and half ounce butter. Mix well with a wooden spoon; cover the vegetables with a piece of lightly buttered paper, cover the pan, boil for five minutes on the range, then place in the oven to braise for thirty minutes. Remove, lift up the paper and add all the vegetables to the consomme, with three tablespoons boiled and well-drained rice and two tablespoons fresh peas; boil on the range for five minutes. Skim the fat from the surface of the consomme, pour into a hot soup tureen and serve.

544. CODFISH, PROVENCALE Procure three very fresh codfish steaks three-quarters of an inch thick. Season with a teaspoon salt and half teaspoon white pepper. Place in a frying pan with one tablespoon melted butter, half gill white wine, two gills hot broth or hot water, six finely chopped, sound shallots, one tablespoon chopped parsley and a bean sound, chopped garlic. Cover the pan with a piece of buttered paper and let slowly boil for twenty minutes. Lift up the paper, place the fish on a hot dish and keep warm.

Heat in a saucepan one tablespoon smelted butter, add one tablespoon flour, briskly stir, then add the gravy of the fish, stir well for a minute; dilute one egg yolk in two tablespoons cold milk and add it to the sauce; briskly whisk up for one minute. Squeeze in the juice of half a sound lemon, mix a little, then pour the sauce over the fish and serve.

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545. COTELETTES OF VENISON, SAUCE PoiVRADE Trim, flatten and season with a teaspoon salt and half teaspoon paprika six fine venison chops.

Heat one and a half tablespoons good melted lard in a saucepan, lay the chops in the pan, one beside another, and fry five minutes on each side. Dress on a hot dish. Pour a hot Poivrade sauce over the chops and serve.

546. SAUCE POIVRADE Finely chop a medium-sized white onion, one carrot, and fry in a saucepan with a level tablespoon butter to a nice golden colour, then add half ounce finely minced raw ham, one saltspoon thyme, half sprig bay leaf, one saltspoon marjoram, three cloves and a teaspoon freshly crushed black peppers. Moisten with half gill tarragon vinegar, one gill hot broth (No. 701) or water and reduce to one half the quantity. Then add one gill demi-glace (No. 122) and a saltspoon cayenne pepper; gently stir for one minute, then reduce for five minutes. Strain through a cheesecloth into a saucebowl and use as required. 547. CUCUMBERS SAUTES, LYONNAISE Heat in a frying pan one and a half tablespoons melted butter; add a medium sliced white onion; stir well while browning for two minutes, then add two large, peeled and sliced fresh cucumbers. Season with half teaspoon salt and two saltspoons white pepper; toss gently and briskly cook for five minutes, frequently tossing meanwhile; then pour in a tablespoon vinegar, adding a teaspoon freshly chopped parsley; toss them well again while cooking for half a minute. Dress on a hot 548. PUDDING, GERALDINA Pound in a mortar to a pulp three ounces sweet, peeled almonds and two beans peeled bitter almonds. Place the paste in a saucepan with one pint cold milk and boil for ten minutes. Have in another saucepan four tablespoons rice flour and drop in, little by little, the boiling milk right on top of the flour, sharply mixing continually while adding it. Now add one ounce good butter and continue to mix with a wooden spoon for five minutes, keeping it on the range. Remove the pan on a table, add two ounces powdered sugar, one teaspoon vanilla essence, two egg yolks and a tablespoon cold cream; briskly mix the whole well totogether with a skimmer for two minutes. Beat up the whites of the two eggs to a stiff froth, add to the preparation and gently mix with the skimmer for one minute.

Lightly butter a quart pudding mould, pour the preparation into the mould, place it in a saucepan, pour in boiling water up to half the height of the mould, and place it in the oven to steam for forty minutes. Remove, unmould on a hot dish. Pour a hot apricot sauce over the pudding and serve.

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SUNDAY, FIFTH WEEK OF JANUARY 153 549. APRICOT SAUCE Press through a sieve a pint fine canned apricots with their liquor; then place in a saucepan on the fire, with half teaspoon vanilla essence, one tablespoon maraschino and one tablespoon Swiss kirsch. Mix well and gently heat for five minutes, being very careful not to let it boil; then it will be ready to use.

(Always place syrups from canned fruits in stone jars and utilise for seasoning, etc.) Sunday, Fifth Week of January Eggs Cocotte, with Tomato Sauce Broiled Lamb Chops, with Bacon (219) Hashed Potatoes, Sautees (50) 550. EGGS COCOTTE, WITH TOMATO SAUCE Pour two tablespoons tomato sauce (No. 16) in an egg cocotte dish. Carefully crack in two fresh eggs. Season with half saltspoon salt and one-quarter saltspoon white pepper. Spread a teaspoon cold cream over the eggs; then prepare five other cocottes the same as the first. Place them in a tin and set in the oven for six minutes. Remove and send to the table.

Mutton Broth in Cups Curried Shrimp Beef Croquettes, Piquante Sauce Jerusalem Artichokes, Persillade French Pancakes, au Curacao 551. MUTTON BROTH IN CUPS Chop up very finely with a cleaver one pound and a half fresh neck of mutton, including the bones, and place in a saucepan with a medium sliced carrot, one ditto turnip, two ditto leeks, two branches chopped celery, two branches parsley, one sprig by a leaf, one clove and one saltspoon thyme; pour in two and a half quarts cold water, season with a tablespoon of salt, cover the pan and let slowly boil for one hour and fifteen minutes, being careful to skim off the fat every ten minutes Strain the broth through a napkin into six cups and serve. 552. CURRIED SHRIMP Place in a saucepan thirty-six good-sized cooked shrimp, with two tablespoons of sherry. Cover the pan and let steam on the range for five minutes. Then pour in a hot curry sauce, prepared as per No. 54,

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lightly mix and heat for two minutes, without boiling, and serve in a hot soup tureen.

553. BEEF CROQUETTES, PIQUANTE SAUCE Mince very finely all the lean beef left over from yesterday. Place it in a bowl and add half the quantity of bread crumbs. Chop very finely one medium white onion, place it in a saucepan with a teaspoon melted butter and lightly brown for six minutes; add it to the beef, with a tablespoon fresh chopped parsley and one bean chopped garlic. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Crack in two raw eggs and add one gill cream. Sharply mix with a wooden spoon for five minutes. Divide the preparation into twelve equal parts, roll them in flour, giving them nice croquette forms.

Heat in a large frying pan three tablespoons melted lard; place the croquettes in the pan, one beside another, and fry for four minutes on each side. Drain well and dress on a hot dish. Pour a hot piquante sauce over them, prepared as per No. 177, and serve. 554. JERUSALEM ARTICHOKES, PERSILLADE Peel and wash well eighteen good-sized Jerusalem artichokes; plunge them in a quart of boiling water with a teaspoon salt and boil for fifteen minutes. Drain on a sieve and place in a frying pan with a tablespoon melted butter. Season with a saltspoon salt and a saltspoon white pepper and cook them until a nice golden colour all over, turning them once in a while. Sprinkle a light teaspoon chopped parsley over, slightly toss and serve.

555. FRENCH PANCAKES, AU CURACAO Prepare a French pancake batter, as per No. 17, adding two tablespoons cura9ao to the preparation, and proceed to make the cakes exactly the same way.

Gumbo Creole Salmon Trout, au Bleu Potatoes, Chateau (208) Poulet Saute", Mrs. Doubleday Filet of Beef, Larded, Bercy French Flageolets Punch, Yvette Roast Teal Duck, Currant Jelly Salad Escarole (100) Glace, Romaine Croquettes, Polonaise 556. GUMBO, CREOLE Cut into small squares one green pepper, one medium white onion, two leeks, one ounce lean raw ham and two ounces lean raw veal. Place all in a saucepan on the fire with half ounce melted butter; stir well and let cook for six minutes. Moisten with three quarts hot water. Seasoa

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SUNDAY, FIFTH WEEK OF JANUARY 155 with two teaspoons salt, cover the pan and let slowly boil for twenty-five minutes. Skim the fat from the -surf ace of the broth, add one tablespoon raw rice, cover the pan again and boil for twenty minutes. Then add twelve sound, good-sized, fresh, neatly trimmed okras, cut into pieces quarter of an inch thick, and two medium peeled red tomatoes cut into eight equal pieces each. Cover the pan and boil for thirty minutes longer. Skim off the fat, pour into a hot soup tureen and serve. 557. SALMON TROUT, AU BLEU Procure three slices, three-quarters of an inch thick, of fresh salmon trout; place in a frying pan with half ounce good butter, half gill claret and one gill cold water. Season with a teaspoon salt and one saltspoon paprika, adding half a sliced onion and two branches parsley. Cover the fish with a sheet of buttered paper and place in the oven for thirty minutes. Remove, take off the paper, dress the fish on a hot dish with a folded napkin, decorate the dish with six pieces of lemon and parsley greens and serve with a Hollandaise sauce (No. 279) in a bowl separately. 558. CHICKEN SAUTE", MRS. DOUBLED AY Cut into six even pieces each two tender spring chickens of one and a quarter pounds each. Heat in a frying pan one and a half tablespoons melted butter and add the chicken. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Fry the chicken for five minutes on each side, or until a nice golden colour. Then add eight sound, finely chopped shallots; mix well, add one tablespoon flour, a gill and a half cold milk; half gill good sherry and one gill cream; mix well with a wooden spoon. Cover the pan and let briskly cook for fifteen minutes. Add twelve slices of canned mushrooms and twelve very thin slices of truffles; gently mix and cook for five minutes more. Dress on a hot dish, with six timbales of rice, prepared as per No. 521, around the chicken and serve.

559. FILET OF BEEF, LARDED, BERCY Have a filet of beef prepared and finished as per No. 144. Remove all the fat from the gravy of the filet; set the pan on the fire with contents; add half gill claret, half gill of tomato sauce (No. 16) and half gill demiglace (No. 122). Mix well with a wooden spoon and let slowly cook for five minutes. Finely chop up one small onion and lightly brown it in a saucepan with half teaspoon melted butter for two minutes. Then strain the sauce through a Chinese strainer into this butter; lightly mix and boil for two minutes. After the filet has been dressed on the hot dish pour the sauce over and serve.

560. PUNCH, YVETTE Prepare a quart of lemon water ice, as per No. 376. While the punch is in the freezer pour in two tablespoons creme Yvette. If creme Yvette is not at hand any other kind of liquor can be substituted. Freeze and serve as per No. 376.

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561. ROAST TEAL DUCK, CURRANT JELLY Pick, singe, draw, neatly wipe and truss two nice, fat Teal ducks. Place them in a small roasting pan and season with a teaspoon of salt; glaze them with half teaspoon melted butter. Place in the oven and roast for fifteen minutes, basting once in a while with their own gravy. Remove, untruss, dress on a hot dish, strain the gravy over the birds, and serve with six pieces fried hominy and currant jelly, separately. 562. GLACE, ROMAINE Prepare and finish a vanilla ice cream, as per No. 42, and just before taking it up from the freezer pour in two tablespoons Jamaica rum; mix well with wooden spoon and serve.

563. CROQUETTES, POLONAISE Place in a bowl two ounces granulated sugar with the whites of three eggs; briskly beat up with a wooden spoon for five minutes, then add one and a half ounces sifted flour, one and a half ounces dried chopped almonds, half teaspoon vanilla essence; mix well for two minutes. Lightly butter and flour a pastry pan; spread two tablespoons powdered sugar on a corner of the table, take up a tablespoon of the preparation and gently roll in the sugar to a croquette form; place it in the pastry pan and proceed to prepare the others in the same manner. When all are in the pan set it in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.

Monday, First Week of February Shirred Eggs Filets of Sole, Saute", Meuniere Sweet-Corn Fritters 564. SHIRRED EGGS Lightly butter six shirred-egg dishes with one tablespoon butter; carefully crack two fresh eggs into each dish. Season with a light teaspoon salt and three saltspoons white pepper, equally divided; then place the dishes in a moderate oven for five minutes. Remove from the oven 565. FILETS OF SOLE, SAUTE", MEUNIERE Procure a fine, fresh flounder of two and a half or three pounds. Remove the filets with a knife and neatly skin them. Cut each filet in two, crosswise. Place them on a plate; season with a teaspoon salt and half teaspoon white pepper and turn well in the seasoning.

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MONDAY, FIRST WEEK OF FEBRUARY 157 Heat one and a half teaspoons melted butter in a frying pan, arrange the filets in the pan, one beside another, and gently fry for five minutes on each side. Lift them up with a skimmer and place on a hot dish. Sprinkle a teaspoon chopped parsley over, squeeze the juice of half a sound lemon over them; add half ounce butter to the pan in which the filets were cooked, heat well on the range until a nice brown colour, pour it over the fish and serve.

566. SWEET-CORN FRITTERS Hash very finely a pint can well-drained sweet corn and place it in a bowl; add two tablespoons fine sugar, two saltspoons salt, one saltspoon grated nutmeg, a saltspoon ground cinnamon, half teaspoon baking powder, four tablespoons flour, two whole fresh eggs and one gill cold milk. Mix the whole well together for two minutes. Heat in a large black frying pan three tablespoons leaf lard; then drop the paste into the pan in six equal parts, keeping them apart from one another, and gently cook for five minutes on each side. Lift them up with a skimmer, drain well and serve.

Beef Croquettes, with Asparagus Tips Green-Gage Tartlets Open twelve large, fresh clams and place them in a saucepan with their own liquor, adding half pint cold water, and boil for five minutes. Drain well, chop them up very finely and keep on a plate. Thoroughly clean six of the best half shells, finely chop up one medium white onion and place it in a small saucepan with one ounce butter and fry to a nice light colour, lightly stirring meanwhile. Add two tablespoons flour, stir well and heat for half minute; then add half pint of the clam liquor, mix well and boil for two minutes; add the chopped clams. Season with one saltspoon cayenne pepper, a saltspoon grated nutmeg, a teaspoon English mustard and a tablespoon Worcestershire sauce. Mix well and slowly cook for ten minutes; add one teaspoon chopped parsley and half bean finely chopped garlic; mix a little and cook for five minutes more. Then add four tablespoons bread crumbs and two egg yolks; mix thoroughly and cook for two minutes longer. Transfer the forcemeat into a bowl and let thoroughly cool off. Fill the six cleaned half shells with the preparation, nicely rounding the top of each. Spread evenly a devilled butter, prepared as per No. n, over them. Place the shells in a baking tin, sprinkle a very little fresh bread crumbs over them; set in the oven to bake for ten minutes, or until they attain a good golden colour. Remove and serve.

568. BEEF CROQUETTES WITH ASPARAGUS TIPS Prepare six beef croquettes same as per No. 553. Open and thoroughly drain a pint of asparagus tips. Place them in a frying pan with

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half ounce butter; season with half teaspoon salt, a saltspoon white pepper and half teaspoon sugar and toss them well while cooking for five minutes.

Arrange the croquettes on a hot dish, one overlapping another. Dress the asparagus around the croquettes, and serve with a gill of hot demiglace (No. 122) around the asparagus.

569. GREEN-GAGE TARTLETS Carefully split fifteen canned green gages and remove the stones. Have three ounces powdered sugar and one gill cold water in a saucepan and boil for five minutes; then add the green gages and cook for ten minutes. Place them in a bowl and proceed to prepare the tartlets as per No. 161.

Radishes (58) Indian Relishes Potage, Economique Red Snapper, Mobile Potatoes, Hollandaise (26) Boiled Capon, Oyster Sauce Spinach with Eggs (399) Roast Leg of Mutton with Jelly (522) Lettuce Salad (148) Tapioca Pudding 570. POTAGE, ECONOMIQUE Cut into julienne shape one medium-sized, cleaned red carrot, one medium, sound turnip, two leeks and two branches celery. Place them in a saucepan with half ounce clarified butter and gently brown for six minutes, occasionally mixing with a wooden spoon. Moisten with two quarts and a half of broth or hot water. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder, adding three ounces salt pork and a few chicken bones or beef bones, if on hand. Cover the pan and let slowly boil for thirty minutes, being careful to skim the fat from the surface every ten minutes. Then add four tablespoons good raw rice and two ounces Italian spaghetti cut into pieces one inch long. Cover the pan again and continually boil for forty minutes more. Take the pan off the fire and place it on a table; remove all the bones and pork, skim off the fat, pour into a hot soup tureen and serve with six small slices of toasted French bread, separately. 571.,RED SNAPPER, MOBILE Scale, clean, split through the back and remove the bones from a three-pound fresh red snapper. Heat two tablespoons oil in a large frying pan, add one finely minced green pepper, six small, sound, minced shallots and cook for two minutes, lightly stirring meanwhile; then add half teaspoon chopped parsley and half teaspoon chopped chives. Lay the fish on top; season with a teaspoon salt and a saltspoon Spanish saffron; pour in one gill tomato sauce (No. 16), one gill cream and six

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MONDAY, FIRST WEEK OF FEBRUARY 159 heads sliced canned mushrooms. Cover the pan and boil for two minutes, then place the pan in the oven to bake for twenty minutes. Remove, dress the fish on a hot dish, pour all the contents of the pan 572. BOILED CAPON, OYSTER SAUCE Singe, cut off the head and feet, draw, wipe, dry and truss a fine fivepound capon. Place it in a large saucepan with one and a half gallons cold water, and as soon as it comes to a boil season with a tablespoon salt, half teaspoon white pepper, adding one sliced carrot, one sliced onion, one small sliced turnip. Tie in a bunch two branches celery, two branches parsley and two leeks and add to the pan; add also two cloves, one bay leaf and a saltspoon thyme. Cover the pan and let gently boil for one and a half hours. Remove, dress the capon on a hot dish, untruss; suppress all the broth from the inside of the capon, dress the capon on a hot dish and serve with an oyster sauce, prepared as per No. 573, in a separate saucebowl.

Strain the broth of the capon in a stone jar, let cool off, and keep it till to-morrow.

573. OYSTER SAUCE Plunge thirty freshly opened Bluepoint oysters into a saucepan with their liquor and one gill cold water; place on the fire, and as soon as it comes to a boil skim the scum from the surface. Mix in another saucepan two tablespoons melted butter with two tablespoons flour; strain the broth of the oysters into this saucepan and add one gill cold milk. Season with half teaspoon salt and a saltspoon cayenne pepper. Mix well with a whisk for one minute, and as soon as it boils add the oysters. Boil for two minutes and the sauce is ready for use. 574. TAPIOCA PUDDING A pint milk, two and a half ounces tapioca, two ounces fine sugar, one and a half ounces butter, four egg yolks, the whites of four eggs whipped up to a froth, the zest of the rind of a sound lemon, one teaspoon vanilla essence and half saltspoon salt.

Place the milk, vanilla, lemon, salt and sugar in a saucepan, set the pan on the fire and as soon as it comes to a boil gently dredge in the tapioca, continually mixing with a wooden spoon meanwhile; then slowly cook for ten minutes, being careful to stir every minute. Remove from the fire, add the egg yolks, one by one, briskly mixing continually; then add the whipped-up whites, and gently mix with a skimmer for one minute.

Lightly butter and flour six individual pudiing moulds, fill them with the preparation, place in a pastry tin, pour boiling water in the pan up to half the height of the moulds, and set the pan in the oven to cook for twenty minutes. Remove, unmould on a large dish; pour a Sabayon sauce, prepared as per No. 102, over the puddings and serve very hot.

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Tuesday, First Week of February Scrambled Eggs, with Cream Boiled Findon Haddock Beefsteak, Maitre d'Hotel (6) French Fried Potatoes (8) Lemon Cakes 575. SCRAMBLED EGGS, WITH CREAM Prepare the same amount of scrambled eggs exactly the same as per No. 193, but adding half gill cream in place of the milk just before beating up the eggs in the bowl.

576. BOILED FINDON HADDOCK Procure two pounds thick Findon haddock; remove all the bones and skin and boil in a saucepan with two quarts water for ten minutes. Remove from the water, drain well, dress on a hot dish with a napkin, decorate the dish with six pieces lemon and parsley greens, and serve with a little hot, melted butter, separately.

577. LEMON CAKES Crack four eggs into a small copper basin, add two ounces granulated sugar and the grated rind of one sound lemon and briskly whisk up for ten minutes; add three ounces sifted flour, gently mix with a skimmer for half minute, then add a saltspoon baking powder, one gill cream and one tablespoon melted butter; gently mix again with the skimmer for half minute. Lightly butter a small pastry pan, drop the preparation into the tin and set in the oven to bake for fifteen minutes. Remove, turn it on a table, divide into six equal parts and serve. Fried Oysters, Horley Curry, Darjeel Souffl^ of Raspberry Thoroughly wash in cold water and drain two pounds fresh chicken bones. Chop very finely, then place in a saucepan with three quarts cold water. Set the pan on the fire. Season with one and a half teaspoons salt and half teaspoon white pepper; as soon as it comes to a boil skim off the scum from the surface. Add one sliced carrot, one sliced onion, two sliced leeks, two branches celery, two branches parsley, one bay leaf, one clove and a sprig thyme. Cover the pan and let gently simmer for one hour and a half. Skim the fat from the surface, strain it through a cheesecloth into six cups and serve.

N. B. As you have the capon broth left over from yesterday, use it in place of the water, but do not season again.

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TUESDAY, FIRST WEEK OF FEBRUARY 161 579. FRIED OYSTERS, HORLEY Prepare a small quantity of batter for fritters, as per No. 245. Have thirty-six large, freshly opened oysters; drain well and plunge half of them in the batter; lift with the fingers, one by one, and plunge in boiling fat and fry for seven minutes, or until a nice golden colour. Lift up with a skimmer, thoroughly drain on a cloth, trim off the superfluous adherings, dress on a hot dish with a folded napkin and keep warm. Procee^ to prepare the other half in the same way, and serve with a saucebowl (one gill) of hot tomato sauce (No. 16) separately. 580. KABOB, MUTTON CURRY, DARJEEL Cut into one-inch-square pieces one and a quarter pounds lean raw mutton. Melt one tablespoon butter in a saucepan; add the mutton and gently brown it for ten minutes; add two light tablespoons flour, one finely chopped onion, two finely chopped shallots, one bean crushed garlic, one small turnip cut into small dices, one sound cored apple cut the same way, one seedless, finely chopped green pepper, one finely chopped chili, one good-sized, ripe, seedless, finely chopped tomato, and half tablespoon curry powder.

Mix the whole well together while browning for six minutes. Moisten with a pint white broth or hot water. Season with half tablespoon salt, half saltspoon cayenne pepper, one saltspoon grated nutmeg, adding one piece lemon rind. Mix all well together and let cook gently for forty-five minutes, lightly mixing once in a while. Remove the lemon rind; dress half pound hot boiled rice, prepared as per No. 490, on a hot dish in crown form. Pour the curry into the centre, sprinkle a little fine chopped parsley over and serve with chutney.

581. SOUFFLE OF RASPBERRY Place two gills raspberry jelly in a bowl with two ounces sugar and half teaspoon orange essence. Mix the whole together for five minutes with a wooden spoon, then add the yolks of two eggs; mix again for two minutes more, add five egg whites, beaten up to a stiff froth; gently mix with a skimmer for one minute. Pour the preparation into a souffle dish and set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to the table. Olives Lyon Sausage Cream of Celery Broiled Fresh Mackerel (388) Sliced Cucumbers (340) Noix of Veal, Braisee, Fermiere Roast Grouse with Jelly (167) Chicory Salad (38) Almond Ice Cream (149) Gateau, Lyonnaise 582. LYON SAUSAGE Procure a small Lyon sausage. Remove the silver paper from about a quarter of the length of the sausage. Remove the tip, then

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with a sharp knife cut off twelve very thin equal slices, remove the skin from the slices, dress on a hors-d'ceuvres dish, decorate the dish with a little parsley greens and serve. (Always keep the remaining sausage in a cool place.) 583. CREAM OF CELERY Trim off all the green parts of three heads of celery. Cut them up in very small pieces, then thoroughly wash in fresh water and drain well on a sieve. Place the celery in a medium-sized pan with half sliced carrot, two sliced leeks and one medium, sliced white onion. Moisten with two quarts cold water. Season with a light tablespoon salt and a teaspoon white pepper; if any chicken or veal bones are at hand add them to the saucepan. Cover the pan and let boil rather slowly for forty-five minutes; strain the broth into a basin and keep hot. Place all ingredients except the bones in a mortar and pound to a paste, then add to the strained broth. Heat one ounce melted butter in a saucepan, pour in two and a half ounces sifted flour, briskly stir with a wooden spoon for two minutes; then drop in the celery broth, mix lightly while cooking for five minutes; add a pint good hot milk, one gill cream, half ounce good butter and one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boiling point, then add one gill cream. Mix well while heating for two minutes, but do not allow to boil again. Pass the cream through a small sieve, then through a Chinese strainer into a hot soup tureen and serve. 584. Norx OF VEAL, BRAISE'S, FERMIERE Procure a three-pound piece of the round part of veal. Heat in a saucepan three tablespoons good melted lard, add the veal and cook it for five minutes on each side, or until a nice golden colour. Take up the veal and keep on a plate. Add three tablespoons flour to the pan, briskly stir with a wooden spoon; then pour in one gill claret, half pint white broth (No. 701), one and a half gills tomato sauce (No. 16) and one and a half gills demi-glace (No. 122); then place the veal in. Season with a teaspoon salt, half teaspoon white pepper, and as soon as it begins to boil, add two carrots cut into half-inch squares. Tie up in a bunch two branches celery, two leeks, three branches parsley, two cloves, one sprig bay leaf and add it to the pan with one sound bean garlic. Cover the pan and set in a hot oven for one hour. Remove it from the oven, dress the veal on a hot dish, remove the bunch of herbs and garlic. Arrange the carrots on one side of the dish and a half pint can hot green peas on the other side. Reduce the gravy to half the quantity on the fire, skim the fat from the surface, then strain it over the veal and send to the table.

585. GATEAU, LYONNAISE Plunge three ounces sweet almonds and two beans bitter almonds in boiling water for five minutes. Drain, peel and pound them in a mortar to a paste with the white of one egg. Remove and place in a

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WEDNESDAY, FIRST WEEK OF FEBRUARY 163 bowl; add two tablespoons Jamaica rum and two ounces granulated sugar; briskly stir with a wooden spoon for five minutes, then add one raw egg; mix well for one minute, then add one egg yolk; mix again, then add another; mix for one minute longer; dredge in two ounces sifted flour, gently mix with a skimmer for one minute. Beat up to a stiff froth the whites of the two eggs, carefully mix again with the skimmer for half minute.

Lightly butter a large dome-shaped mould; place the preparation in the mould, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off; unmould the cake and cut it into half -inch slices, crosswise. Spread a tablespoon creme Frangipani (No. 586) over each slice; carefully arrange the slices on top of one another, giving the original cake form. Place the cake on a cold dish with a folded napkin; decorate with whipped cream (No. 337) and serve with a claret Sabayon sauce (No. 587) in a separate saucebowl.

586. CREME FRANGIPANI VANILLA Place in a small saucepan four egg yolks and the white of one; add one and a half ounces flour, one and a half ounces fine sugar; briskly stir with a whisk for five minutes, then dilute with three-quarters of a pint good fresh milk, adding one ounce butter, half stick vanilla and half saltspoon salt. Set the pan on the corner of the range and continually stir for ten minutes; remove the vanilla bean. Brown to a nice golden colour an ounce butter and add it to the preparation; mix well for one minute. Transfer to a bowl and use when cold.

587. CLARET SABAYON Place in a basin two egg yolks and the white of one, two ounces fine sugar, the zest of the rind of quarter of a sound lemon and one and a half gills claret. Stir briskly with a whisk for five minutes, then strain it through a napkin into a saucepan; set the pan on the fire and stir continually until it is hot, but do not allow to boil. Remove and serve as Wednesday, First Week of February Omelette with Smoked Beef Broiled Smelts, Maitre d'H6tel 588. OMELETTE WITH SMOKED BEEF Mince very finely two ounces smoked beef and place in a saucepan with a pint cold water and boil for five minutes. Drain well on a sieve. Heat one tablespoon melted butter in a small saucepan, adding one

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tablespoon flour, and stir well while cooking for one minute; then pour in two gills hot milk. Season with two tablespoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then add the drained beef, stir well and cook for five minutes, mixing occasionally.

Prepare an omelette same as per No. 75, and just before folding up the two sides of the omelette place half the prepared beef — but no sauce — right in the centre of the omelette, fold up, turn on a hot dish and arrange the beef and sauce around the omelette. Sprinkle a little chopped 589. BROILED SMELTS, MA!TRE D'H6xEL Thoroughly wipe dry twelve very fresh, good-sized smelts. Have a tablespoon oil on a plate with half teaspoon salt and one saltspoon paprika; mix all well, then gently roll the smelts in the seasoning. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d 'hotel butter, prepared as per No. 7, over them, decorate the dish with parsley greens and six pieces of lemon and serve.

Oyster Pot Pie Calf's Head, Vinaigrette Potatoes, Bernoise Mille Feuilles 590. OYSTER POT PIE Place thirty-six good-sized, freshly opened oysters with their liquor and two gills water in a saucepan. Season with a teaspoon salt and two saltspoons white pepper and boil for five minutes. Heat in another saucepan two tablespoons melted butter, add three tablespoons flour, briskly stir, then pour in two gills of oyster broth and two gills hot milk. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then boil for five minutes. Drain the oysters on a sieve and add to the same; stir briskly, then shift the pan on the corner of the range. Cut two ounces very lean bacon into quarterof-an-inch-square pieces and fry in a small frying pan with a teaspoon butter for five minutes; drain and add to the oysters. Mix well, then boil for one minute. Pour the whole into a deep> baking dish. Roll out on a lightly floured table a quarter pound of pie paste, prepared as per No. 117, exceedingly thin. Egg the edges of the pie dish, then cover the dish with the paste. Carefully press the paste all around the edges, trim well; make four very small incisions on top of the paste, lightly egg the surface, then set the dish in a moderate oven to bake for fifteen minutes, or until a nice golden colour. Remove and serve. 591. How TO COOK A CALF'S HEAD Plunge a small, fresh, white calf's head into plenty of hot water for one minute; take it up, sharply and carefully rub it all over with a coarse

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WEDNESDAY, FIRST WEEK OF FEBRUARY 165 towel so as to remove all remaining hairs; scrape both ears, then with a sharp knife carefully cut the flesh, starting from the centre of the head right down to the nostrils. Then bone it from top to base on both sides; remove the tongue, place the meat with the tongue in a saucepan with two quarts cold water and boil for five minutes. Drain and let cool. Trim off the white skin from the tongue and cheeks and cut the meat into twelve as nearly equal pieces as possible. Have in a stewpan two ounces flour, three pints cold water, one gill vinegar, half bunch parsley, two carrots cut in quarters, and one sliced white onion. Mix well with a wooden spoon for five minutes. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan and slowly boil for two hours. Remove from the fire, lift up the pieces and drain on a cloth. Crack the frontal bone of the head open, carefully remove the brain and place it in cold water for five minutes; lift it up, and neatly remove all the skin, etc., adhering to it. Have a pint boiling water with a teaspoon salt and half gill vinegar in a saucepan; drop in the brain and boil for ten minutes; drain well and use as directed.

59 1 A. CALF'S HEAD VINAIGRETTE Have a large hot dish with a folded napkin over it. Dress the ears, one at each end of the dish, then place the pieces in the centre, one overlapping another. Cut the tongue into six equal pieces, crosswise, and arrange on the sides of the dish; place the brain in the centre of the crown, decorate with parsley greens all around and serve with a vinaigrette sauce (No. 592) in a saucebowl separately.

592. SAUCE, VINAIGRETTE Chop up very finely half small, sound, white onion, two medium, sound pickles, one tablespoon capers, two branches fresh parsley, six branches chives, two branches chervil and half a cold, hard-boiled egg. Place all these ingredients in a bowl. Season with two saltspoons salt, one good saltspoon white pepper, quarter gill tarragon vinegar and three quarters of a gill sweet oil. Thoroughly mix with a whisk for two minutes and serve in a saucebowl separately.

593. POTATOES, BERNOISE Peel and cut into half-inch squares six very sound, medium-sized, dry potatoes, wash thoroughly, and plunge into a pint boiling water with half teaspoon salt and boil for ten minutes. Drain on a sieve, then heat in a frying pan two tablespoons melted lard; add the potatoes and gently brown for ten minutes, frequently tossing meanwhile. Remove all the fat from the bottom of the pan, then dredge half teaspoon salt over them, add one teaspoon chopped parsley and half clove very finely chopped garlic; brown for a minute and a half, tossing gently meanwhile. Dress 594. MILLE FEUILLES Roll out on a lightly floured table half pound feuilletage, as per No. 756, as thin as possible; then with a round pastry cutter three inches

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in diameter cut out eighteen pieces. Lay them on a lightly buttered pastry pan. Make a few small incisions with a fork on top of each, lightly wet with the white of an egg by means of a hair pastry brush; then spread half teaspoon powdered sugar over each; let rest for half hour. Set the pan in a hot oven to bake for ten minutes. Remove and let cool off. Spread half teaspoon apricot jelly over six pieces; spread half teaspoon Frangipani cream over six more pieces; then half teaspoon raspberry jam over the remaining six pieces. Take three pieces, one of each kind, and arrange evenly, one on top of another; decorate with a little whipped cream and proceed the same with the rest. Arrange the six mille feuilles on a dish with a folded napkin. Sprinkle a little powdered sugar over and serve.

Consomme", Celestine Striped Bass, Caper Sauce Potatoes, Dauphine (415) Squabs, a 1'Estouffade Salad. Doucette (189) Cherry Pudding 595. CONSOMME^ CELESTINE Strain into another saucepan a consomme prepared as per No. 52 and keep hot.

Place in a bowl one and a half ounces sifted flour; add two raw eggs and one and a half gills cold milk. Season with a saltspoon salt; briskly mix with a whisk for five minutes. Then pass the preparation through a strainer into another bowl.

Heat in a large frying pan half tablespoon melted butter, drop in four tablespoons of the preparation, well spread all over the pan, and cook for two minutes on each side; turn the pancake on a large dish and keep warm; then proceed the same with the rest of the paste. Cut the pancakes into thin julienne-shaped strips and drop them into the consomme; boil for five minutes, pour into a hot soup tureen and serve. 596. STRIPED BASS, CAPER SAUCE Thoroughly wipe two fine, fresh striped bass of one and a half pounds each. Place them in a sautoire with a teaspoon salt, half teaspoon white pepper, half gill white wine, one gill hot water and half ounce butter. Cover the fish with a sheet of lightly buttered paper and let boil for five minutes; then set the pan in the oven to bake for fifteen minutes. Remove and keep hot.

Heat one tablespoon butter in a small saucepan, add two tablespoons flour; stir well while heating for a minute, then pour in the liquor of the fish with three-quarters of a gill hot milk; mix well until it comes to a boil, then add two tablespoons capers; mix well and boil for one minute. Dilute one egg yolk in a tablespoon cold milk and add to the sauce; mix well for half minute without boiling. Dress the bass on a hot dish, pour the sauce over and serve.

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THURSDAY, FIRST WEEK OF FEBRUARY 167 597. SQUABS, A L'ESTOUFFADE Singe, draw, wipe and truss six fat squabs. Place them in an earthen coccotte dish, one beside another. Season with a teaspoon salt and half teaspoon white pepper. Glaze the breasts with a very little melted butter. Set in the oven to roast for fifteen minutes, turning over once in a while and occasionally basting with their own gravy. With a small Parisian potato scoop dig out all you can from two medium, red carrots, and two medium, sound, raw, peeled potatoes and keep separately. Place the carrots in a small saucepan with half ounce melted butter, adding one gill cold water. Season with two saltspoons salt and a saltspoon white pepper and boil for five minutes; then set the pan in the oven to braise for fifteen minutes. Remove and keep warm till required. Plunge the potatoes into boiling fat and fry for five minutes. Thoroughly drain, sprinkle half a teaspoon salt over them and keep in a hot place. Prepare the same amount glazed onions, exactly as per No. 125, and also keep separately. Chop up very finely four sound shallots and place all around the squabs; then place the glazed onions in the centre of the squabs and arrange the carrots and potatoes, alternately, around. Pour one gill hot demi-glace (No. 122), on the breasts of the squabs; tightly cover the cocottiere and place it in the oven for fifteen minutes. Remove and send to the table without uncovering. 598. CHERRY PUDDING Cut into dice pieces four ounces sandwich bread and place it in a bowl; add two gills lukewarm milk, mix well; then press the bread between the hands to suppress the milk. Replace the bread in the same bowl with one ounce good butter, a saltspoon salt, three whole eggs, three ounces candied cherries cut in quarters, one teaspoon vanilla essence and four tablespoons cream; mix all well together with a wooden spoon for five minutes. Lightly butter six individual pudding moulds, sprinkle their interior with a little flour, then fill with the preparation. Place them in a pastry tin with hot water up to half their height and set in moderate oven for twenty minutes. Remove, unmould on a hot dish, pour a vanilla Sabayon (No. 102) over and send to the table.

Thursday, First Week of February Fried Eggs, Finnoise Chicken Livers en Brochette Saratoga Potatoes (156) 599. FRIED EGGS, FINNOISE Finely chop one medium, green pepper and place it in a saucepan with one tablespoon melted butter and gently cook for two minutes

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without browning; then add two gills hot tomato sauce (No.i6); lightly stir and let reduce to half; add half ounce good butter, bit by bit; stir till the butter is thoroughly melted, then shift the pan to the corner of the range.

Prepare twelve fried eggs as per No. 154. After the eggs have been dressed on the dish pour the above sauce over and serve. Remove the galls from twelve fine, fresh chicken livers and neatly wipe them all over with a clean towel. Cut each liver in half and place on a plate. Season with half teaspoon salt and half teaspoon white pepper; turn them well in the seasoning. Cut twenty-four small, thin pieces lean bacon of about the same size as the livers; then arrange on six skewers "brochettes" alternately. Pour a tablespoon oil on the same plate as the seasoning; roll the livers in the oil, then lightly roll in fresh bread crumbs; place on a double broiler and broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts. Spread a little maitre d'hotel butter (No.y) Fried Scallops (175), Tartare Sauce (48) Broiled Devilled Roast Beef Mace'doine Tartlets 6ooA. FRIED SCALLOPS, TARTARE SAUCE Prepare the same amount fried scallops exactly the same as per No. 175 and serve with a tartare sauce as per No. 48 in a saucebowl separately. 601. BROILED DEVILLED ROAST BEEF Cut into thin slices all the roast beef left over from yesterday. Have a devilled butter, prepared as per No. n; spread a very little of the butter on both sides of each slice of beef, gently roll in bread crumbs, arrange on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on a hot dish and serve. 6oiA. BAKED POTATOES Neatly wipe and place six good-sized, sound, unpeeled raw potatoes on a tin plate and set in a brisk oven to bake for forty-five minutes, taking care to turn them over once in a while. Remove and serve. 602. MACE'DOINE TARTLETS Lightly butter six individual tartlet moulds. Roll out very thin on lightly floured table half pound pie paste, prepared as per No..117. Cut out six round pieces of equal size, half an inch larger in diameter than the moulds. Nicely arrange the paste in the moulds, pressing well around the edges, then fill them with white beans (dried); place

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THURSDAY, FIRST WEEK OF FEBRUARY 169 them in a tin and bake in the oven for ten minutes. Remove, let cool off, remove the beans and detach the tartlets from the moulds. Cut into small pieces one sound, peeled and seeded apple, one sound, peeled and seeded orange, six strawbcriics, twelve stewed canned cherries, one peach and two plums; place in a bowl with three tablespoons currant jelly, one tablespoon good maraschino and two tablespoons fine sugar; mix well with a wooden spoon for two minutes, then fill the tartlets with the fruit and serve.

Mock Turtle, a 1'Anglaise Baked Shad, Soubise Potatoes, Persillade (63) Lamb Tongues, Bergere Roast Chicken (290) Dandelion Salad Neselrode Pudding Petites Bouche"es de Dames 603. MOCK TURTLE A L'ANGLAISE Have in a large saucepan two pounds cracked veal bones, also a few cracked ham bones if at hand, one sliced carrot, two sliced onions, one sliced stalk celery, two branches parsley, one sprig bay leaf, two cloves, one tablespoon black whole pepper, half teaspoon thyme, one sprig marjoram, one teaspoon allspice and one ounce butter. Place the pan on a brisk fire, stir well with a wooden spoon and let brown for twenty minutes. Add one ounce flour, briskly stir for a minute and let brown again to a nice golden colour, which will take about twenty minutes, occasionally stirring. Moisten with four quarts broth or hot water. Season with a tablespoon salt, two saltspoons cayenne pepper and one tablespoon sugar. Any remnants of beef or chicken bones on hand can be added to the soup. Cover the pan and let slowly boil for three hours, being very careful to skim off the fat once in a while. Strain the soup through a strainer into another saucepan, then add one gill of sherry, two tablespoons brandy, two gills demi-glace (No. 122), two gills tomato sauce (No. 16) and two ounces cooked calf's head (No. 591) cut into small dice pieces. Boil for forty-five minutes more, being careful to skim off the fat once in a while. Add half peeled lemon cut into four slices, one finely chopped hard-boiled egg, one teaspoon finely chopped parsley, one teaspoon finely chopped chives; gently mix and boil for five minutes longer, pour into a hot soup tureen and serve. 604. BAKED SHAD, SAUCE SOUBISE Finely chop one white onion and place it in a saucepan with half pint cold milk. Season with half teaspoon salt, two saltspoons cayenne pepper and a teaspoon grated nutmeg and gently boil for fifteen minutes. Heat in a small saucepan one tablespoon melted butter, add one tablespoon flour; stir well, pour the milk into this pan and briskly stir until it comes to a boil. Dilute an egg yolk in two tablespoons cold milk,

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add it to the same, stir for one minute and remove to the corner of the range, but do not allow it to boil again.

After procuring, remove the principal bones from half a fresh sixpound shad; wipe nicely and place in a lightly buttered pan. Season with a teaspoon salt, half teaspoon paprika; spread half tablespoon melted butter over the surface of the fish, cover with a sheet of lightly buttered paper and set in a brisk oven to bake for thirty minutes. Remove from the oven, lift up the paper, then pour the Soubise sauce over the shad, dredge a tablespoon grated Parmesan cheese over it, reset in the oven and bake for ten minutes longer, or until a nice golden colour. Remove from the oven, carefully lift up the fish with two skimmers, dress on a hot dish decorated all around with very thin slices of lemon and serve.

605. LAMB TONGUES, BERGERE Have in a saucepan one quart boiling water with one teaspoon salt. Plunge in twelve fine, fat, fresh lamb's tongues and boil for ten minutes. Drain on a sieve, remove the skins, trim nicely, split in two and keep on a plate. Remove the stalks from two quarts very fresh sorrel, wash in three changes of fresh water, lift up with the hands and carefully press out the water. Heat two tablespoons melted butter in a saucepan, add the drained sorrel, cover the pan and let cook for ten minutes, occasionally mixing with a fork meanwhile. Press through a wire sieve and replace in the pan. Season with half teaspoon salt, a teaspoon sugar and a saltspoon white pepper, adding half ounce good butter; gently heat for five minutes, lightly mixing meanwhile; shift to the corner of the range and keep hot.

Heat a tablespoon melted lard in a frying pan; add the tongues, season with half teaspoon salt and briskly fry for five minutes on each side. Dress the sorrel in the centre of a hot dish, arrange the tongues on top, pour a hot piquante sauce, prepared as per No. 177, over all and serve. Procure a quart very fresh, tender dandelions. Carefully remove the roots and stale leaves, thoroughly wash in three changes of fresh water, thoroughly drain on a cloth or wire basket and place in a salad bowl. Season with four tablespoons dressing, as per No. 863, mix well and serve.

607. NESELRODE PUDDING Have a vanilla ice cream, prepared as No. 42. Then place in a bowl half pint candied chestnuts, add two tablespoons maraschino, mix well and let incorporate for five minutes. Then add the chestnuts, etc., to the vanilla ice cream and mix with a wooden spoon for five minutes. Fill six well-cleaned individual pudding moulds with the ice cream, place the moulds in the same freezer, cover and let freeze for one hour. Remove, unmould on a dish with a folded napkin; arrange half a chestnut on top of each Neselrode and serve with a kirsch sauce separately.

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FRIDAY, FIRST WEEK OF FEBRUARY 171 608. KIRSCH SAUCE Gently mix a tablespoon good kirschwasser in a gill and a half, only, whipped cream (No. 337) and serve in a cold saucebowl separately. 609. PETITES BOUCHE'ES DE DAMES Place four egg yolks in a bowl with two ounces fine sugar and briskly whisk up with a whisk for six minutes, then add the whites of the four eggs beaten up to a stiff froth and one and a half ounces flour, with half teaspoon vanilla essence. Place the mixture in a pastry bag in which a tube quarter of an inch in diameter has previously been adjusted at the bottom. Then carefully press the preparation down on a slightly buttered and floured pastry pan to round form one inch in diameter, which ought to turn out about twenty-four. Set the pan in a brisk oven to bake for ten minutes, or till a nice colour. Remove the pan and let cool off. Detach the cakes from the pan, lay them upside down on a table; then with a knife spread a little raspberry jelly over the top of each cake and fasten two by two. Arrange the twelve bouchees on a small iron grating with a pan underneath. Have in a bowl two ounces glazed sugar and the white of one egg; briskly stir with a wooden spoon for five minutes; add a teaspoon rum, mix well, then gently spread this preparation over the bouchees. Let dry and serve on a dish with folded napkin. Friday, First Week of February Sliced Bananas, Cream (151) Wheatena (1298) Poached Eggs, Bangalore Hamburg Steaks (108) Potatoes, Failles 6 10. POACHED EGGS, BANGALORE Peel and core three large sound apples. Cut each one into four even slices, lightly dip in cold milk and roll in flour. Heat a tablespoon butter in a frying pan, arrange the apples in the pan, one beside another, and briskly fry for three minutes on each side. Lift them up, drain on a cloth, sprinkle a teaspoon curry powder over on both sides, evenly divided. Place them on a large dish.

Prepare twelve poached eggs, as per No. 106; place an egg on each slice of apple, sprinkle a little chopped parsley on top and serve. 611. POTATOES, PAILLES (STRAW,) Peel three medium, sound potatoes. Cut them into thin matchshaped strips; wash well in cold water, drain on a cloth, then plunge them into boiling fat and fry for five minutes, or till a nice golden colour, frequently turning them over with the skimmer. Lift up, drain well in a frying basket, dredge half teaspoon salt over them, gently shake in the basket, dress on a hot dish and serve.

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Clam Chowder (331) Canapes of Lobster (200) Pilaff of Tenderloin, au Risotto Eggs, au Beurre Noir Rice Pancakes 612. PILAFF OF TENDERLOIN, AU RISOTTO Finely chop one medium, white, sound onion and a sound green pepper, place them in a saucepan with a tablespoon melted butter; cook for three minutes without browning, gently stirring meanwhile; then add four ounces good, well-cleaned rice; stir well while cooking for one minute. Moisten with two gills white broth (No. 701) or hot water, one gill hot tomato sauce (No. 16) and one gill hot demi-glace (No. 122). Season with half teaspoon salt, a saltspoon Spanish saffron and a saltspoon cayenne pepper. Cover the pan and set in a hot oven for twenty-five minutes. Remove and keep hot. Cut one pound and a half raw tenderloin of beef into half-inch-square pieces. Heat two tablespoons melted butter in a saucepan, add the beef, season with half teaspoon salt, and let cook on a brisk fire for five minutes, gently tossing occasionally. Take up the beef with a skimmer and add it to the risotto. Mix well with a wooden spoon, place the pan in the oven for five minutes. Remove, dress on a hot dish and serve.

613. EGGS, AU BEURRE NOIR (BROWN BUTTER,) Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season with half teaspoon salt and three saltspoons white pepper, evenly divided over them. Place in a hot oven for four minutes. Remove to a table. Place one ounce good butter in a small black frying pan and toss on a brisk fire until it attains a nice brown colour, then pour in a teaspoon good vinegar, lightly toss and then pour it over the eggs, evenly divided, and serve. 614. RICE PANCAKES Place in a bowl three ounces rice flour with half saltspoon salt, three eggs, three gills cold milk and a teaspoon vanilla essence. Sharply mix with a whisk for five minutes, strain the preparation through a Chinese strainer into another bowl and proceed to make the cakes exactly as per No. 17.

Bisque of Shrimp Kingfish, Comtesse Breaded Mutton Chops, Bruxelloise Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148) College Pudding 615. BISQUE OF SHRIMP Procure four dozen fresh shrimp; wash in several changes of fresh water and drain well. Pound in a clean mortar to a paste, remove, place on a plate and keep till required.

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FRIDAY, FIRST WEEK OF FEBRUARY 173 Have in a saucepan half medium, sliced carrot, half ditto white onion, two branches parsley, two branches chopped celery, two sliced leaks and one ounce butter. Gently cook the vegetables for fifteen minutes, frequently stirring meanwhile. Then add the shrimp; stir well for a minute, then let cook for ten minutes more, lightly mixing with a wooden spoon occasionally. Add two ounces flour, thoroughly mix for two minutes; moisten with a quart hot milk and one quart white broth (No. 701). Season with one and a half teaspoons salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well until it comes to a boil, let boil for fifteen minutes, then add one egg yolk diluted in half gill cream; mix well for two minutes without boiling. Pass through a sieve first, then through a cheesecloth into a hot soup tureen, and serve very hot with a plate of bread croutons (No. 23) separately. 6 1 6. KlNGFISH, COMTESSE Procure two small fresh kingfish of one pound each. Split in two through the back, remove all the bones and cut the fish in equal oneinch pieces. Place them in a saucepan with half gill sherry. Season with half teaspoon salt and two saltspoons cayenne pepper. Mix a little, then cover the fish with a sheet of buttered paper. Set in the oven for ten minutes. Remove from the oven, lift up the paper, place the pan on the fire, add half gill cream, one gill hot milk and twelve sliced heads canned mushrooms. Boil the whole for five minutes. Dilute two egg yolks in two tablespoons cold milk and add to the fish; gently stir while cooking for two minutes, but do not allow to boil. Equally divide the prepared fish into six paper cases, arrange on a dish and serve. 617. BREADED MUTTON CHOPS, BRUXELLOISE Trim the bones and neatly flatten six fine tender mutton chops. Season them all around with a teaspoon salt and half teaspoon white pepper; lightly roll in flour, then in beaten-up egg and lastly in fresh bread crumbs. Heat three tablespoons lard in a frying pan. Arrange the chops in the pan, one beside another, and briskly fry for iive minutes on each side; then set in a hot oven for ten minutes. Remove, drain well, pour in half gill hot demi-glace (No. 122) in the centre of a hot dish, dress the chops around crown shape. Place the Brussels sprouts in the centre of the chops and serve.

Carefully remove all stale outer leaves from a quart fresh Brussels sprouts. Wash in two different changes of water, then plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes. Drain on a sieve and place in a small frying pan with half ounce good butter. Season with half teaspoon salt and two saltspoons white pepper; gently toss them while cooking for two minutes and use as required. 619. COLLEGE PUDDING Three ounces bread crumbs, three ounces finely chopped beef kidney suet, two ounces thoroughly picked currants, half ounce finely chopped

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candied orange peel, two ounces fine sugar, half saltspoon grated nutmeg, two eggs and two tablespoons good brandy.

Place the bread crumbs in a basin, add all the other ingredients and briskly stir with a wooden spoon until thoroughly mixed. Lightly butter six individual pudding moulds. Fill them with the mixture, place in a tin, pour in hot water up to half their height and set in the oven to steam for twenty-five minutes. Remove, unmould on a hot dish, pour a claret Sabayon sauce (No. 587) over them and serve as hot as possible. Saturday, First Week of February Stewed Pears Oatmeal Porridge (2) Eggs, Molet Broiled Sardelles on Toast English Mutton Chops with Bacon 620. STEWED PEARS Peel and cut into quarters six medium, sound, fresh pears; remove the seeds, place in a small saucepan with three ounces granulated sugar, one gill claret, one gill cold water and half stick cinnamon. Cover the pan and boil for thirty minutes. Remove the cinnamon, pour into a dish and serve either hot or cold.

621. EGGS, MOLET Boil twelve fresh eggs in boiling water for five minutes. Lift them up and gently drop them in cold water for half minute. Shell them, dress on a dish with a folded napkin and serve.

622. BROILED SARDELLES ON TOAST Neatly wipe six large or twelve small pickled sardelles; roll them in a tablespoon oil, arrange on a double broiler and broil on a brisk fire for three minutes on each side. Remove, dress on a hot dish with toast, pour a little hot melted butter over them and serve. 623. ENGLISH MUTTON CHOPS WITH BACON Prepare and broil six English mutton chops same as per No. 261. Dress on a hot dish. Arrange twelve thin slices bacon, prepared as per No. 13, on top of them and serve.

Scallops Brochette with Ham Veal Cutlets, Neapolitan Lambs' Tongues and Potato Salad 624. SCALLOPS EN BROCHETTES WITH HAM Procure one and a half pounds very fresh medium-sized scallops and arrange equally on six skewers, running the skewers right through the

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SATURDAY, FIRST WEEK OF FEBRUARY 175 centre of each scallop. Have on a plate one teaspoon salt, half teaspoon white pepper and a tablespoon oil; mix well, roll the scallops in the seasoning and then lightly in bread crumbs. Arrange the skewers on a double broiler and broil for five minutes on each side. Remove and keep warm.

Broil for two minutes on each side six very thin slices ham. Dress the ham neatly on a hot dish, arrange the scallops on top and serve. 625. VEAL CUTLETS, NEAPOLITAN Trim and neatly flatten six veal cutlets and place on a plate. Season with a teaspoon salt and half teaspoon white pepper; spread a very little melted butter on both sides of the cutlets, then roll nicely in two ounces grated Parmesan cheese. Heat two tablespoons melted lard in a large frying pan, place the cutlets, one beside another, in the pan and fry gently for eight minutes on each side; then keep warm on a corner of the range.

Plunge half pound macaroni into two quarts boiling water with a tablespoon salt and boil for forty minutes. Thoroughly drain on a sieve, place them in a sautoire with two gills hot tomato sauce (No. 16), gently mix with a fork and cook for five minutes. Add two ounces grated Parmesan cheese and toss well for one minute. Dress on a hot dish, arrange the cutlets over the macaroni and serve.

N. B. The macaroni should be prepared before the cutlets. 626. LAMBS' TONGUES AND POTATO SALAD Trim well and round six pickled lambs' tongues; slice them lengthwise into very thin slices. Slice also very thin six small, cold, boiled potatoes. Place both in a salad bowl, add a teaspoon freshly chopped parsley. Season with four tablespoons dressing as per No. 863. Mix well and serve.

Radishes (58) Stuffed Olives with Cheese Tomato with Rice Filets of Sole au Gratin Potatoes Chateau (208) Spring Lamb Steaks, Bearnaise Cauliflower, Saute's Roast Suckling Pig, Apple Sauce Dandelion Salad with Eggs Charlotte aux Pornmes 627. STUFFED OLIVES WITH CHEESE Stone carefully twelve queen olives. Place in a bowl half ounce cream or Neufchatel cheese, two saltspoons salt, one saltspoon cayenne pepper, half teaspoon chopped parsley and one teaspoon anchovy essence. Mix well with a wooden spoon until a perfect paste and with it fill the twelve stoned olives. Place them on a hors d'ceuvres dish and serve. 628. TOMATO WITH RICE Prepare a tomato puree, as per No. 457, but instead of vermicelli use the same quantity fresh, hot, boiled rice. Boil for five minutes and serve.

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629. FILETS OF SOLE AU GRATIN Heat a tablespoon melted butter in a sautoire, add one small, sound, white onion and cook for five minutes without browning, occasionally stirring; add six good-sized, well-peeled and thoroughly cleaned fresh mushrooms; stir well and let cook for five minutes; then add one and a half gills demi-glace (No. 122); stir well and boil for five minutes. Thicken with one egg yolk diluted in a tablespoon cold milk; stir well while heating for one minute without boiling and keep warm on the corner of the range.

Lift up and skin the filets from a fresh three-pound flounder; cut each filet, crosswise, into three equal pieces, arrange in a sautoire, adding one teaspoon salt, half ounce butter, half gill white wine and a gill cold water. Cover the fish with a sheet of lightly buttered paper. Boil on the range for one minute and set in the oven to bake for fifteen minutes. Remove, lift up the paper, place the filets on a hot baking dish, pour the above sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all, reset in a hot oven to bake for five minutes more. Remove, decorate the dish with thin slices of lemon and serve. 630. SPRING LAMB STEAKS, BEARNAISE Procure three even slices, about three-quarters of a pound each and one inch in thickness, from a leg of spring lamb; neatly flatten with a cleaver and make a few small incisions on the skin all around the steaks. Season all over with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons lard in a frying pan, lay the steaks in the pan, one beside another, and briskly fry on the range for six minutes on each side. Dress on a hot dish, decorate with a little watercress and serve with a hot Bearnaise sauce, prepared as per No. 34, in a saucebowl 631. CAULIFLOWER SAUTES Remove the outer leaves of a good-sized, firm, white cauliflower. Drop it into a saucepan containing half gallon boiling water with a tablespoon salt and boil for thirty-five minutes. Remove, drain on a sieve, then carefully detach all the branches with the flowers from the main stalk.

Heat in a small frying pan two tablespoons melted butter and add the cauliflower. Season with a teaspoon salt and half teaspoon white pepper; toss well once in a while, while cooking on the fire for five minutes. Dress on a hot dish and serve.

632. SUCKLING PIG, APPLE SAUCE Place in a large roasting pan half a very small suckling pig. Dredge one tablespoon salt and one teaspoon white pepper over it; spread three tablespoons melted lard over the surface, pour one gill cold water into the pan. Set in the oven to roast for one hour and fifteen minutes, turning it over once in a while and basting it with its own gravy quite frequently. Remove from the oven. Dress on a large hot dish, decorate

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with a little watercress and send to the table with an apple sauce, prepared as per No. 188, separately.

633. DANDELION SALAD WITH EGGS Carefully pick off all stale leaves from a quart very fresh, white dandelion and neatly pare the roots. Thoroughly wash in three different changes of fresh water. Carefully drain in a wire basket or on a dry cloth, then place in a salad bowl. Season with four tablespoons dressing (No. 863). Mix well; just a minute before serving finely mince two cold hard-boiled eggs, lightly sprinkle them all over the dandelion; gently mix again, see that the eggs are thoroughly mixed in and serve. 634. CHARLOTTE AUX POMMES Lightly butter a large pudding mould. Have in a bowl four ounces clarified butter. Cut a slice of stale bread to fit the bottom of the mould and gently dip it in the clarified butter, then place it at the bottom of the mould. Cut a few strips of bread of the height of the mould, about one and a half inches wide by one-quarter inch in thickness. Dip in the clarified butter and set up around the inside of the mould, as close to one another as possible to prevent escape of apple juice. Peel, core and slice eight fine, sound apples; place in a saucepan with an ounce good butter, stir well with a wooden spoon, cover the pan and let simmer for twenty minutes, being careful to stir occasionally. Add four ounces sugar and a teaspoon vanilla essence. Mix well for one minute, fill up the mould with the apples and cover with a round piece of bread. Place the mould in a moderate oven and bake to a nice light colour, which will take about forty minutes. Remove it from the oven; turn it on a hot dish, dredge a little fine sugar over the top of the charlotte. Have half pint of apricot jam spread all around the charlotte and Fried Eggs with Tomatoes Fried Butternsh Sirloin Steaks (6) Hashed Saute'e Potatoes (50) 635. FRIED EGGS WITH TOMATOES Plunge three good-sized, sound red tomatoes in boiling water for half minute, lift them up, skin nicely, slice each into four equal slices and place on a plate. Season with a teaspoon salt, one teaspoon fine sugar and one-quarter teaspoon white pepper; then lightly turn them in flour. Heat in a small frying pan one teaspoon melted butter:

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place two slices tomatoes in the pan and briskly fry for one minute on each side. Set the pan a little away from the brisk fire, then carefully crack two fresh eggs, one on top of each slice of tomato, and set the pan in the oven to bake for four minutes. Remove and gently slide them on a hot dish. Proceed to prepare five more in a similar manner and serve.

636. FRIED BUTTERFISH Neatly wipe six very fresh, medium-sized butterfish; place them on a dish, season with a teaspoon salt and half teaspoon white pepper, then baste with a gill cold milk and briskly roll in flour. Heat three tablespoons melted lard in a frying pan, place them in the pan, one beside another, and fry for five minutes on each side. Lift up with a skimmer, dress on a hot dish, decorate with thin slices of lemon and parsley greens and serve. Broiled Devilled Lobster (158) ' Turkey Hash au Gratin Macaroni in Cream (386) Riz au Lait d'Amandes 637. TURKEY HASH AU GRATIN Peel ofi; all the meat from the turkey left from Friday night and mince very finely. Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour, stir well, then add three-quarters of a pint hot milk; season with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well with a whisk until it comes to a boil, then add the minced turkey, with half ounce good butter, mix well and cook for five minutes. Pour the preparation into a deep baking dish; sprinkle a tablespoon grated Parmesan cheese over the hash and set in the oven to bake for ten minutes. Remove and serve. 638. Riz AU LAIT D'AMANDES Plunge two and a half ounces sweet almonds in hot water for five minutes. Drain well, peel and pound in a mortar to a paste; remove and place the paste in a saucepan with a quart and a half cold milk and boil for fifteen minutes, then strain the milk through a cheesecloth into another saucepan; add four ounces well- washed fine rice, two ounces powdered sugar and a teaspoon vanilla essence; briskly stir with a wooden spoon, then slowly cook for fifty minutes, lightly stirring every five minutes.. Add then two egg yolks, mix for two minutes, transfer it into a deep dish and serve very hot.

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Green Turtle, Parsons Broiled Pompano, Maitre d'H6tel (228) Filet of Beef Larded, Madeira Sauce Sweetbreads, Alice Peas, Francaise (145) Punch au Curacao Roast Redhead Duck, Currant Jelly (37) Madeleine au Caf6 Pistache Ice Cream 639. GREEN TURTLE, PARSONS Procure and open a pint can green turtle, thoroughly heat it in a bain-marie, then cut the meat into half-inch-square pieces and keep it in the broth of the turtle.

Have one and a half quarts hot, strained beef consomme, prepared as per No. 52, in a saucepan; add the turtle, half gill sherry and a tablespoon brandy; season with a saltspoon cayenne pepper and slowly boil the soup for twenty minutes. Skim the fat from the surface, add three tablespoons arrowroot diluted in two tablespoons sherry; lightly mix, boil for one minute longer, pour into a hot soup tureen and serve. N. B. Excellent green turtle, already prepared, can now be obtained at almost any reliable fish dealer's; still I deem it proper to give the subjoined explanations of how to prepare it.

How TO PREPARE A GREEN TURTLE Procure a small live green turtle of about twenty-five pounds. Hang it up with the head downward, then with a sharp knife cut off the head and let bleed for twelve hours. Separate the upper from the lower shell with the knife, being careful to avoid cutting the gall bladder. Remove the intestines, cut the flesh away from the shells, as well as bones, etc. Cut each shell into four equal pieces, plunge in boiling water and blanch for three minutes. Lift them up, drain well, then with a small knife detach all the horny skin around the shells. Place in a large saucepan five pounds bones or parings of veal, also about two pounds lean parings of beef, as well as a few beef bones. Pour in seven gallons cold water. Season with six tablespoons salt and one tablespoon white pepper and let come to a boil. Carefully remove the scum from the surface. Add six small peeled carrots, six medium, white onions, four leeks, two branches celery, one bunch parsley. Tie in a cloth four sprigs bay leaf, a teaspoon thyme, half teaspoon sage, two tablespoons whole black peppers, a tablespoon allspice, six cloves, two blades mace and add to the broth; then slowly boil for six hours. Strain the broth through a sieve into another large saucepan on the range; add one gallon cold water and all the shells and fins and briskly boil for twenty-five minutes. Remove the fins and keep them on a dish and

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slowly cook the shells, etc., for forty-five minutes. Remove the shells and place them with the fins.

Strain the broth through a cheesecloth into another saucepan and keep on the range. Remove all the meat from the shells and fins and cut the green part of the meat into half -inch-square pieces and keep on a plate. Reduce the broth to one gallon and a half, then add the meat pieces and boil for five minutes. Transfer it into a stone jar, let thoroughly cool off and place the jar in the ice box till the next day. Lightly melt in a frying pan four ounces leaf lard and carefully spread it over the surface of the broth to prevent souring, and always keep in a cool place.

The lean part of the turtle can be cut into thin slices quarter of an inch thick; then breaded and fried in butter for six minutes and served as steaks with tomato sauce, or finely minced and prepared Creole style.

640. FILET OF BEEF LARDED, MADEIRA SAUCE Prepare a larded filet of beef exactly the same as per No. 144. Dress it on a hot dish, decorate with a little watercress and serve with a hot Madeira sauce (No. 641) in a saucebowl separately. 641. MADEIRA SAUCE Place half gill hot tomato sauce (No. 16) and three-quarters of a gill hot demi-glace (No. 122) in a small saucepan on the fire and boil for five minutes. Then add two tablespoons good Madeira wine, half saltspoon cayenne pepper; mix well, then gently boil for five minutes more. Pour into a hot saucebowl and serve.

642. SWEETBREADS, ALICE Soak six heart sweetbreads in cold water for two hours. Lift them up and plunge into two quarts boiling water with a teaspoon salt to blanch for five minutes. Lift up, drain well on a cloth, then neatly trim all around. Cut twenty-four very thin strips larding pork, and with a very small larding needle carefully lard the top of each sweetbread with four strips of the lard. Lay the breads in a sautoire, one beside another. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon of grated nutmeg, adding three-quarters of a pint cold cream and one pint very fresh milk. Cover the pan and boil on the range for ten minutes, then add twelve good-sized peeled and well-cleaned fresh mushroom heads and boil for fifteen minutes longer. Knead well half ounce butter with a teaspoon flour in a bowl and carefully add, little by little, to the breads; mix well with a wooden spoon while cooking for one minute, without breaking the breads. Remove the pan to the table. Have six small individual mushroom glass bells. Cut six round pieces bread to the diameter of the bottom of the bells; lightly toast them. Place each toast in a shirred-egg dish, then place a sweetbread on top of each toast, nicely arrange two heads of mushrooms on top of each sweetbread, then cover them with the glass bells. Divide

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MONDAY, SECOND WEEK OF FEBRUARY 181 the sauce of the breads evenly in the six dishes around the bells. Place on the range, and as soon as they come to a boil place in a moderate oven to bake for ten minutes. Remove from the oven, place on six plates and serve with the bells, that is, do not remove the bells till they are on the table.

643. PUNCH AU CURACAO Prepare a lemon ice, as per No. 376, and when ready add two and a half tablespoons good curacao; mix well for one minute and serve in six sherbet glasses.

644. MADELEINE AU CAFE"

Break four fresh eggs in a copper basin, add four ounces sugar and sharply beat up with a whisk for fifteen minutes; then add four ounces sifted flour with three tablespoons very strong-made coffee, gently mix with a skimmer for one minute; then add three ounces melted butter and a saltspoon baking powder; gently mix again for half minute, then pour into a lightly buttered pastry tin and set in a moderate oven to bake for twenty minutes. Remove from the oven, cut the madeleine into six equal pieces, sprinkle a little powdered sugar over and serve. 645. PISTACHE ICE CREAM Peel and pound gently one-quarter a pound fresh pistachios; then add to it a vanilla ice-cream preparation before cooking. Proceed to cook and finish the cream exactly the same as per vanilla ice cream (No. 42). Pour in one tablespoon maraschino, half teaspoon almond essence and one teaspoon kirsh; mix well and serve as you do vanilla. Monday, Second Week of February Poached Eggs, Lyonnaise 646. POACHED EGGS, LYONNAISE Cut in half and slice very finely two medium-sized, sound white onions, place in a saucepan with half ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the onions with a sheet of buttered paper, cook on the range for two minutes and set in the oven for twenty minutes. Remove, lift up the paper and dress the onions on a large, hot dish and keep warm.

Prepare twelve poached eggs as per No. 106. Carefully lay them over the onions. Spread one tablespoon melted butter over the surface of the eggs, sprinkle a teaspoon chopped parsley over all and serve.

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Peel four quite large, sound potatoes; wash and cut them lengthwise into pieces quarter of an inch thick, the full length of the potatoes; wash again and plunge in boiling fat and fry for ten minutes, or until a nice golden colour. Lift them up with a skimmer, drain well on a towel, dredge a teaspoon salt over them, dress on a hot dish and serve. Oysters, Bordelaise Croquettes of Beef, Horseradish Sauce (1867) Pineapple Tartlets 648. OYSTERS, BORDELAISE Carefully open twenty-four large, fresh Rockaway oysters and leave them on the deep shells. Arrange in a roasting pan. Season with a level teaspoon salt and half teaspoon paprika, equally distributed. Divide two light tablespoons finely chopped, sound shallots over the twenty-four oysters; pour one gill claret over them and carefully sprinkle three tablespoons fresh bread crumbs on top. Place in the oven to bake for ten minutes. Remove, place on a hot dish, pour all the gravy from the pan over the oysters and serve.

649. PINEAPPLE TARTLETS Peel, carefully remove all the eyes and pare the stalks of a small, sound pineapple. Cut into quarters, then into very fine slices. Place the pieces in a saucepan with two ounces sugar, two tablespoons good Jamaica rum and three gills cold water. Set the pan on the fire, mix well for half minute, then cook for fifteen minutes. Remove from the fire and let cool off.

Prepare six individual tartlets, as per No. 161. Fill with the pineapple preparation. Finely chop up a quarter pound peeled almonds and sprinkle over. Place the tartlets in the oven to bake for five minutes. Remove, dress on a dish with a folded napkin and serve. Olives Salted Anchovies Oilla Espagnole Sheepshead, Oyster Sauce Potatoes, Chateau (208) Balotine of Veal, Braise", Puree of Sorrel Fried Eggplants (460) Roast Capon (378) Lettuce Salad (148) Maraschino Pudding 650. SALTED ANCHOVIES Place eighteen half-salted anchovies on the lightly moistened half of a clean towel; with the dry half of the towel neatly wipe the anchovies all over, then dress nicely on a hors d'ceuvre dish; dredge half a hard-

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MONDAY, SECOND WEEK OF FEBRUARY 183 boiled egg, finely chopped up, and half teaspoon of finely chopped parsley over them; decorate all round with parsley greens and a few very thin slices of lemon and serve.

651. OlLLA ESPAGNOLE Neatly peel six small, very sound white onions. Cut them into halves, then finely mince and place in a saucepan with two tablespoons melted butter; gently brown to a golden colour, which will take about fifteen minutes, being careful to stir once in a while. Add two tablespoons flour, mix well with a wooden spoon and heat for five minutes. Moisten with two and a half quarts broth or hot water; any chicken or beef bones on hand can be added. Season with a teaspoon salt and half teaspoon white pepper, cover the pan and let slowly boil for fifty minutes. Lift up the bones, skim the fat from the surface, add the whites of three eggs and stir well with a wooden spoon for two minutes. Serve with six slices French bread toasted to a nice golden colour. 652. SHEEPSHEAD, OYSTER SAUCE Scale, wash and neatly wipe a fine, fresh sheepshead of three pounds. Place it in a large sautoire with one-half sliced carrot, half sliced onion, two branches parsley. Season with a level tablespoon salt, a teaspoon white pepper, half gill good vinegar, half gill white wine and a pint hot. water. Cover the fish with a lightly buttered paper. Set on a hot range until it comes to a boil, then place it in the oven to bake for twenty-five minutes. Remove, take up with a skimmer, dress the fish only on a hot dish and keep warm.

Prepare an oyster sauce as per No. 573. Pour two tablespoons fish broth in the oyster sauce, mix well, pour over the fish and serve. 653. BALOTINE OF VEAL BRAISE, PUR£E OF SORREL Carefully remove all the bones from a small breast of veal. Season it all over with a teaspoon salt and half teaspoon pepper and keep on a dish. Skin three raw pork country sausages, place in a bowl, add one tablespoon finely chopped shallots, half teaspoon chopped parsley, one raw egg, one saltspoon grated nutmeg, half gill cream and one ounce bread crumbs; thoroughly mix with a wooden spoon for one minute, then spread the preparation evenly over the inside of the veal. Roll up the breast and firmly tie it with string all its length. Heat three tablespoons melted lard in a braising pan; place the balotine in the pan and cook on the range until a nice golden colour. Then place a mirepoix, prepared as per No. 271, around the balotine. Moisten with a pint hot water, one gill claret, two gills demi-glace (No. 122) and two and a half gills tomato sauce (No. 16). Season with a teaspoon salt and half teaspoon pepper. Cover the pan, and as soon as it comes to a boil set in the oven to braise for one hour and a quarter. Remove from the oven, untie the balotine, dress it on a hot dish. Skim off the fat from the surface of the gravy, reduce the gravy on a brisk fire to about half a pint, then strain it through a fine

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strainer over the balotine. Neatly arrange a sorrel puree, prepared as per No. 654, at both sides of the dish and serve. 654. PUREE OF SORREL Remove the stalks and also all stale leaves, if any adhering, then thoroughly wash in three different changes of cold water two quarts very fresh sorrel; lift it up with the hands and drain well. Heat half ounce butter in a small saucepan and add the sorrel. Season with a teaspoon salt, half teaspoon white pepper and a tablespoon fine sugar. Cover the pan, and gently cook on a moderate fire for ten minutes, lightly mixing once in a while; drain off all the water, then press the sorrel through a small sieve into a bowl, add a few bits of butter, mix well with a wooden spoon and serve as required.

655. MARASCHINO PUDDING Cut into half-inch-square pieces four ounces bread or remnants of cakes and place in a bowl with three ounces picked, dried raisins, one ounce seeded Malaga raisins and six canned cherries cut into quarters. Season with two tablespoons maraschino, then mix well for two minutes. Lightly butter and dredge with powdered sugar six individual pudding moulds; fill them with the mixture up to three-quarters of the height. Crack two fresh eggs in a bowl, add two gills cold milk and two ounces fine sugar. Sharply beat for five minutes and then divide the preparation equally over the six uncooked puddings. Place the moulds in a pastry tin, pour in lukewarm water up to half the height of the moulds and set in the oven to bake for twenty minutes. Remove, unmould on a large dish and serve with a Sabayon sauce, prepared as per No. 102, with a tablespoon maraschino mixed in. Tuesday, Second Week of February Omelette, Milanaise Panfish Santa's Veal Chops, Breaded, Tomato Sauce (55) Corn Pancakes Have a pint cold water and half pint cold milk in a saucepan; season with half teaspoon salt and let come to a boil, then add half pint cracked wheat, mix well with a wooden spoon and gently cook for fifteen minutes, lightly mixing occasionally to prevent burning at the bottom. Pour into a hot, deep dish and serve with cold milk or cream and sugar

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TUESDAY, SECOND WEEK OF FEBRUARY 185 657. OMELETTE, MILANAISE Boil three ounces macaroni in a quart water with a teaspoon salt for forty minutes; thoroughly drain on a sieve, then cut into half-inch pieces. Place in a small sautoire, with a light tablespoon melted butter, one gill hot tomato sauce (No. 16), one saltspoon salt and a saltspoon white pepper; gently toss and cook for five minutes, then add two tablespoons grated Parmesan cheese; mix gently with a fork while cooking for a minute, shift the pan on the corner of the range and keep warm. Prepare an omelette exactly as per No. 75, and just before folding it up spread one-third of the macaroni well over the flat omelette. Then fold up, turn on a hot dish, arrange the balance of the macaroni around the omelette and serve.

658. PANFISH SAUTES Procure six medium, very fresh, fat panfish. Neatly wipe and place on a plate with three tablespoons cold milk, a teaspoon salt and half teaspoon white pepper; mix a little and gently roll in the mixture, then lightly turn in flour.

Heat three tablespoons lard in a frying pan, add the fish, one beside another, and fry for five minutes on each side, or until a nice golden colour. Lift up with the skimmer, drain well on a cloth, dress on a large, hot dish, decorate with parsley greens and six sections of sound lemon, spread one tablespoon of melted butter over and serve. 659. CORN PANCAKES Prepare the cakes the same as per No. 17, but using same quantity corn flour instead of wheat and suppressing the vanilla essence. Canape*, Victoria Epigramme of Lamb with Curry Green Peas au Beurre (35) Custard Fritters 660. CANAPE", VICTORIA Plunge two medium-sized live lobsters into two gallons boiling water for twenty minutes; lift them up and let cool off. Crack all the shells, without injuring the meat, carefully remove, and cut the meat into thin slices. Cut from a loaf of sandwich bread six slices half an inch thick and two and a half inches in diameter; toast them to a nice golden colour, lightly butter the surface, then evenly divide the lobster on top of each toast. Mix a teaspoon of salt with two saltspoons paprika and sprinkle it over the lobster.

Heat two tablespoons melted butter in a saucepan, adding one tablespoon flour; stir well with a wooden spoon, add one and a half gills hot milk and one and a half gills hot tomato sauce (No. 16). Season with two saltspoons salt and a saltspoon cayenne pepper; mix well and let cook for ten minutes, occasionally mixing. Then divide the preparation evenly on top of each lobster canape and arrange a very thin slice of

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truffle in the centre of each. Neatly decorate all around with six sliced canned mushrooms, then sprinkle two tablespoons grated Parmesan cheese over all; place in a baking tin and set in the oven to bake for eight minutes, or until a nice golden colour. Remove, dress on a hot dish with a folded napkin, decorate with parsley and serve. 66 1. EPIGRAMME OF LAMB WITH CURRY Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons white pepper; lightly roll in melted butter, then in fresh bread crumbs, and keep on a plate.

Boil a breast of lamb in two gallons boiling water, containing a mirepoix prepared as per No. 271 and two tablespoons salt, for one hour and a half. Remove the breast, pick out all the bones, then place the meat between two dry, clean towels, put a heavy weight on top and let remain in that condition for thirty minutes. Remove the weight and towels and cut the breast in six equal heart-shaped pieces. Lightly roll in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and the breasts, one beside another, in the pan and gently cook on the range for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth. Pour a hot curry sauce, prepared as per No. 54, on a hot dish, and arrange the chops and breasts in crown shape, one overlapping another, upon the curry, adjust a paper frill at the end of each chop and serve as hot as possible.

662. CUSTARD FRITTERS Break five eggs into a bowl, add three ounces powdered sugar, threequarters of a pint cold milk and one teaspoon juice from a sound lemon. Briskly beat up the whole together with a whisk for five minutes. Strain through a strainer into a lightly buttered tin pan and set in the oven to bake for twenty minutes. Remove from the oven and let get cold. Turn it then on the lightly floured part of a table and cut the custard into lozenge-shaped pieces; turn each piece in the flour, then in beaten eggs, after this in bread or cake crumbs. Arrange them in a frying basket and fry in boiling fat for five minutes, lift up, thoroughly drain on a cloth and sprinkle a little fine sugar over, dress on a dish with a folded Oysters, Dumas (18) Consomm£ with Noodles Black Bass, Mousseline Potatoes, aux Fines Herbes Tournedos of Beef, with Marrow Peas with Lettuce Baked Tomatoes Roast Quail sur Canap£ (272) Chicory Salad (38) Petites Precieuses 663. CONSOMM£ WITH NOODLES Prepare and strain into a saucepan a consomme, as per No. 52. Plunge into a quart boiling water with a light teaspoon salt two ounces

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TUESDAY, SECOND WEEK OF FEBRUARY 187 noodles about two inches long. Cover the pan and boil for twenty minutes. Drain on a sieve and add to the consomme", boil for five minutes, pour the soup into a hot soup tureen and send to the table with about three tablespoons grated Parmesan cheese separately. 664. BLACK BASS, MOUSSELINE Clean, trim and neatly wipe two fresh black bass of one and a half pounds each. Place them in a sautoire with half ounce butter, half gill white wine, three gills cold water, one teaspoon salt and a half teaspoon white pepper. Cover the fish with a sheet of lightly buttered paper, place the pan on the fire and boil for five minutes, then place in a brisk oven to bake for fifteen minutes. Remove, lift up the paper, take up the fish with a skimmer, dress on a hot dish, decorate with parsley greens and six sections of lemon. Prepare a sauce mousseline, as per No. 211, adding to it one tablespoon fish gravy; thoroughly mix and serve in a saucebowl separately.

665. POTATOES, AUX FINES HERBES Mix together in a bowl half teaspoon finely chopped chives, half teaspoon chopped parsley and half teaspoon finely chopped chervil. Boil in a quart water with a teaspoon salt one pint Parisian potatoes for fifteen minutes. Drain on a sieve, place in a frying pan, season with half teaspoon salt and two saltspoons white pepper, then add one and a half tablespoons melted butter and the chopped herbs; gently turn with a skimmer, while heating for a minute. Transfer into a hot, deep dish and serve. 666. TOURNEDOS OF BEEF WITH MARROW Procure six small tournedos (filets) three-quarters of an inch thick and two inches in diameter; place them on a plate, season well all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat in a black frying pan two tablespoons melted butter or lard, add the tournedos, one beside another, and fry for three minutes on each side. Prepare six round toasts of the size of the tournedos and place them on a hot dish. Dress the tournedos on the toasts. Arrange two small pieces boiled marrow on top of each filet, pour a hot Madeira sauce, as prepared in No. 641, around the tournedos and serve. 666A. BOILED MARROW Carefully and sharply split with a cleaver a fresh marrow bone, or have your butcher do it. Pick out all the marrow without breaking and cut it into twelve even slices. Have a pint boiling water in a small saucepan with half teaspoon salt. Gently drop the marrow into the boiling water, immediately remove the pan from the fire and let the marrow blanch for five minutes. Remove it with a skimmer and use as directed. 667. PEAS WITH LETTUCE Shell a quart young, tender green peas; plunge them into a quart boiling water with a teaspoon salt and boil for twenty minutes. Drain on a sieve. Finely chop a medium white onion and lightly brown in a small saucepan with one ounce butter. Then add the white part of a

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small head of sound lettuce very finely chopped up. Mix well with a fork and cook for two minutes, then add the peas. Season with a level teaspoon salt, half teaspoon sugar and two saltspoons white pepper, also sprinkling two teaspoons flour over; toss well, then add half gill cold water. Allow to gently simmer for ten minutes, occasionally tossing meanwhile. Pour into a deep, hot vegetable dish and serve. If green peas are not obtainable, a pint of canned peas can be employed in place of the fresh and cooked the same way.

667A. BAKED TOMATOES Neatly wipe six medium, sound, red tomatoes and cut off a small piece of top of each. Place on a tin, season with a teaspoon salt, one teaspoon sugar and half teaspoon white pepper, evenly divided. Divide half ounce butter evenly on top of the tomatoes. Set in the oven and bake for twenty minutes. Remove, dress on a hot dish and serve with a small saucer for each person.

668. PETITES PRECIEUSES Three ounces powdered sugar, one and a half ounces flour, one ounce peeled and finely chopped almonds, four egg yolks, the whites of the four eggs, the rind of quarter of a lemon, finely grated, and half teaspoon salt. Place all these ingredients except the egg whites in a bowl and sharply beat up with a whisk for five minutes, then beat up the whites to a stiff froth, add to the bowl and gently mix with a skimmer for one minute. Lightly butter six individual pudding moulds; fill them up with the preparation. Place the moulds in a pastry tin and set in the oven for fifteen minutes. Remove, let rest five minutes, unmould, then with a knife or, rather, a Parisian potato scoop make a hollow in the centre of each cake down to half the depth and three-quarters of an inch in diameter on top of the thinner side. Press six preserved half apricots through a sieve, then place in a bowl with the scooped-out pieces of cake; add one tablespoon sugar, one teaspoon maraschino and one teaspoon kirschwasser; mix for one minute. Then fill the empty spaces of the cakes with the apricot preparation, dress on a dish with a folded napkin and serve. Wednesday, Second Week of February Scrambled Eggs with Sausage Smelts, Saut£ Meuniere (280) Chicken Livers, en Brochette (600) Potatoes in Cream (220) Sponge Buns 669. SCRAMBLED EGGS WITH SAUSAGE Crack eight fresh eggs in a bowl, add one gill cold milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes.

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WEDNESDAY, SECOND WEEK OF FEBRUARY 189 Cut two country sausages into quarter-inch slices and place in a frying pan with half ounce butter; gently brown for two minutes, then drop in the eggs and thoroughly mix with a wooden spoon, while slowly cooking for five minutes. Remove, dress on a hot dish and serve. 670. SPONGE BUNS Sift quarter pound flour on a corner of table, make a fountain in the centre, place in the fountain one teaspoon baking powder, one ounce butter, one beaten-up egg, two gills fresh milk, one ounce powdered sugar, one saltspoon salt and two ounces raisins. Knead the whole well together briskly for ten minutes. Divide the paste into six equal parts and round each piece in cake form. Arrange on a lightly buttered pastry pan and set in the oven to bake for twenty minutes. Remove, dress on a dish and serve.

Spareribs with Cabbage Poached Eggs, Seville Toasts, Princess 671. SPARERIBS WITH CABBAGE Procure six pieces salted spareribs. Plunge in plenty of cold water for thirty minutes. Remove the outer leaves of a medium-sized white cabbage cut into even quarters, suppress the stalks, and place in a saucepan with one gallon hot water. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for forty-five minutes, then add the ribs, cover the pan again, and let slowly cook for forty-five minutes longer. Add six medium, sound, peeled raw potatoes and boil for forty minutes. Lift up the cabbage, arrange on a large dish, place the potatoes around the cabbage, then the ribs on top and serve. 672. POACHED EGGS, SEVILLE Cut into small julienne strips one small carrot, one medium white onion, one green pepper, and place in a small saucepan with half teaspoon salt and one saltspoon pepper, adding one gill cold water and a tablespoon butter; mix well, cover with a sheet of lightly buttered paper, then set in the oven for twenty minutes. Remove, lift up the paper, add six sliced heads canned mushrooms and six cooked shrimps cut into halves. Moisten with one and a half gills demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix well and let boil for five minutes. Arrange twelve poached eggs, prepared as per No. 106, on a large dish. Pour the sauce over and serve.

673. TOASTS, PRINCESS Crack two fresh eggs in a bowl, briskly beat with a whisk for one minute, add one ounce sugar, two gills milk and half teaspoon vanilla essence. Cut from a stale loaf of French bread twelve thin slices. Heat in a large frying pan three tablespoons melted butter; steep each slice of

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bread in the custard for half minute, then place in the frying pan, one beside another, and brown for two minutes on each side. Lift up with a skimmer, thoroughly drain on a towel for two minutes, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve hot. Potage, Soubise-Bretonne Salmon Trout, Hollandaise Potatoes, Anglaise (185) Broiled Squabs. Africaine Celery Braise (359) Roast Ribs of Beef (126) Tomato Salad (461) Gelde a la Creme de Cocoa 674. POTAGE, SOUBISE-BRETONNE Have a pint white beans soaked in fresh water for twelve hours and ready for use. Finely chop five medium-sized sound white onions, place in a saucepan with half ounce melted butter and cook for ten minutes without browning, occasionally stirring with a wooden spoon. Moisten with a pint milk and two quarts of broth or hot water. Season with two teaspoons salt and half teaspoon white pepper. Thoroughly drain the beans and add to the broth with one sliced carrot, two sliced leeks, one sliced branch celery, two branches parsley, two cloves, one bay leaf and one ounce lean salt pork cut into small squares. Cover the pan, then let slowly simmer for one hour and a half, being very careful to mix with a wooden spoon every ten minutes. Uncover the pan, skim the fat from the surface, then press the whole through a fine wire sieve, then through a Chinese strainer into another saucepan; let slowly boil for five minutes; add one gill cream and half ounce butter divided in small bits, mix well with a wooden spoon for half minute, pour into a hot soup tureen and send to the table with bread croutons, as per No. 23, separately. 675. SALMON TROUT, HOLLANDAISE Procure six slices fresh salmon trout half inch thick and place in a frying pan with half ounce butter, one gill white wine, a teaspoon salt, one gill water and one tablespoon vinegar. Cover the fish with a sheet of lightly buttered paper, boil for two minutes on the fire, then set in the oven to bake for twenty minutes. Remove, lift up the paper, dress the fish on a hot dish, one piece overlapping another. Reduce the gravy on the fire to half gill, then pour in a hot Colbert sauce, prepared as per No. 121, mix well with a wooden spoon, pour over the fish and serve. 676. BROILED SQUABS, AFRICAINE Split open through the back six fresh, fat Philadelphia squabs. Neatly draw, cut off the legs at the first joints, wipe dry, gently flatten with a cleaver; lightly roll in a tablespoon oil on a plate, then arrange on a double broiler; season with a teaspoon salt and half teaspoon white pepper and broil for five minutes on each side. Remove, dress on six

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THURSDAY, SECOND WEEK OF FEBRUARY 191 freshly prepared toasts on a hot dish and keep warm. Heat a tablespoon butter in a black frying pan, add three minced green peppers, cook for one minute, tossing them well meanwhile; mince and add three canned sweet red peppers. Season with half teaspoon salt, cook for one minute, lightly tossing again. Dress the garnishing on one side of the dish of squabs. Cut a small eggplant into julienne strips, lightly roll in flour and fry in boiling fat for two minutes. Lift up with a skimmer, thoroughly drain on a towel, sprinkle half teaspoon salt over and arrange on the opposite side of the first garnishing, pour a hot Perigueux sauce over the squabs 677. SAUCE, PERIGUEUX Place one good-sized (or two small) finely chopped truffles in a small saucepan with three tablespoons sherry, one teaspoon glace de viande, meat extract (No. 3170), half a light saltspoon finely crushed white pepper, a little salt and a gill demi-glace (No. 122). Mix well, boil for five minutes and use as required.

N. B. When opening a bottle of truffles always be careful to pour in a little sherry to prevent spoiling.

678. GEL£E A LA CREME DE COCOA Melt one and a half ounces gelatine — leaves are the best — with one and a half pints warm water in a saucepan; add half pound granulated sugar, the rind of one lemon, mix well for five minutes, then add the whites of three eggs, well beaten up; mix again for one minute. Set the pan on the fire, gently stir and as soon as it comes to a boil add one gill cold water. Shift the pan to the corner of the range and let slowly simmer for ten minutes. Skim off the white froth and strain the jelly through a jelly bag or fine cloth into a bowl. Add one-quarter gill creme de cocoa, mix well for half minute and let cool a little, then fill a quart mould with this jelly. Place the mould on the ice and let freeze for one hour, or until the jelly is well set. Carefully immerse the mould in lukewarm water, immediately lift up, wipe all around, turn on a dish with a Thursday, Second Week of February Farina with Milk (74) Shirred Eggs, Kandy Fried Filets of Flounder, Remoulade Sauce Broiled Bacon, Diable Baked Potatoes Puff Cakes (313) 679. SHIRRED EGGS, KANDY Finely slice two medium-sized white onions. Have six shirred-egg dishes with a level teaspoon butter in each and thoroughly heat on the range. Evenly divide the onions into the six dishes and brown them to a

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nice colour, or about five minutes, turning with a fork once in a while. Sprinkle with a teaspoon curry powder, evenly divided; gently mix. Carefully break two fresh eggs in each dish. Season with a teaspoon salt and a third of a teaspoon white pepper, evenly divided. Set dishes in a hot oven for three minutes, then remove. Peel three ripe bananas and cut in four pieces lengthwise; lightly roll in flour, then fry in boiling fat or butter for one minute. Remove, drain on a towel, then arrange two strips around the side of each dish, ring-like, and serve. 680. FRIED FILETS OF FLOUNDER, REMOULADE SAUCE Make an incision on both sides of a fresh three-pound flounder; carefully lift up the filets, skin well and cut into three equal slanting pieces. Season with a teaspoon salt and half teaspoon white pepper; roll well in the seasoning, lightly turn in flour, then in beaten egg and finally in bread crumbs. Place in a frying basket and fry in boiling fat for five minutes. Lift up and thoroughly drain on a cloth. Dredge half teaspoon salt over/ dress on a hot dish with a folded napkin, decorate with parsley greens and six sections of lemon and serve with a remoulade sauce, prepared as per No. 68 1, in a saucebowl separately.

68 1. REMOULADE SAUCE Chop very fine two branches fresh parsley, two of chives, twelve capers, two anchovies in oil, one medium vinegar pickle, one shallot and one-quarter bean garlic. Place all in a bowl, adding half teaspoon French mustard, a saltspoon salt and one egg yolk; pour in one tablespoon tarragon vinegar. Briskly mix the whole well together with a whisk, then drop in, little by little, one gill olive oil, briskly whisking while adding it. See that the sauce is of same consistency as mayonnaise. Use as required. 682. BROILED BACON, DIABLE Cut from a piece of bacon twelve equal slices one-fifth inch thick. Arrange on a double broiler and broil on a brisk fire for two minutes on each side. Remove and let slightly cool off. Then with the aid of a table knife lightly spread a little devilled butter (half the quantity, as per No. 1 1) on both sides of each slice. Lightly roll in bread crumbs, rearrange on the broiler and broil for one minute on each side, dress on hot dish and serve. Neatly wipe and place six good-sized, unpeeled, raw potatoes on a tin plate. Set in a brisk oven to bake for forty-five minutes, taking care to turn once in a while. Remove and serve.

Oyster Crabs, Bonne Bouche Veal Cutlets, Philadelphia Roast Potatoes in Quarters Baba au Rhum 684. OYSTER CRABS, BONNE BOUCHE Thoroughly wash a pint very fresh oyster crabs and drain on a sieve, Place on a lighted chafing dish with a gill good sherry, half ounce good

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THURSDAY, SECOND WEEK OF FEBRUARY 193 butter, a level teaspoon salt and half saltspoon paprika; lightly mix, set fire to the sherry and let burn for two minutes, continually tossing the contents meanwhile. Place the chafing dish in the oven for one minute only. Remove, spread a Bearnaise sauce, prepared as per No. 34, to cover all the crabs, then serve without mixing. If no chafing dish at hand, use an earthen cocotte dish.

685. VEAL CUTLETS, PHILADELPHIA Neatly flatten six tender veal cutlets. Heat two tablespoons melted lard in a large black frying pan; lay the cutlets in the pan, one beside another, and rapidly fry for two minutes on each side. Remove and keep on a plate. Finely slice three medium white onions and place in an earthen casserole with two tablespoons butter; set on the fire and cook for three minutes, gently mixing, then arrange the cutlets on top of the onions; add two peeled and shredded red tomatoes. Season with one and a half teaspoons salt and three-quarters of a teaspoon white pepper. Place six very thin slices raw ham, one on each cutlet. Cover the pan tightly, place in a brisk oven for thirty-five minutes, remove, uncover, sprinkle a teaspoon chopped chives over all, cover the casserole again and send to the table.

686. ROAST POTATOES IN QUARTERS Peel and cut four medium, sound, raw potatoes into six square pieces each; wash and drain well, place in a frying pan with two tablespoons melted lard and fry on the range for ten minutes, or until a good golden colour, occasionally turning with a skimmer; then place in a small roasting tin. Season with a teaspoon salt and half teaspoon pepper. Evenly spread one ounce butter on the surface of the potatoes, then place in a brisk oven for thirty minutes. Remove, lift up with a skimmer, place on a dish and serve.

687. BAB A AU RHUM Sift in a large bowl three ounces wheat flour, make a small fountain in the centre, place in it three-quarters of an ounce yeast, dilute with one and a half gills warm milk; briskly knead with the hand, gradually incorporating all the flour until a light dough, then set the bowl in a warm place to raise for thirty-five minutes.

Sift on a corner of a table five ounces flour. Make a small fountain in the centre, place in it two saltspoons salt, half gill cold milk, two ounces butter (not cold) and break in three eggs. Vigorously knead with the hand for ten minutes, lifting the batter from the table several times during the operation. Add now the first preparation to this batter; knead well for five minutes with the hand. Place the batter in a bowl, cover with a wet towel and lay it in a warm place of about 75° to raise for two hours. Add then three tablespoons Sultana raisins, well picked, and a gill cream; thoroughly mix with the hand. Lightly butter a quart pudding mould, drop in the batter, then let rest for fifteen minutes. Set in a moderate oven for one hour. Remove, let cool off and unmould on a deep dish.

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Place in a small saucepan four ounces granulated sugar with half pint cold water and boil for five minutes; remove from the fire, adr^. three tablespoons good rum, mix a little, then with a spoon gradually baste and rebaste the sauce over the baba and serve. Consomme, Flamande Spanish Mackerel, Broiled, with Bacon Lamb Steaks, Grand Mere Roast Saddle of Venison, Jelly Salad, Romaine (214) Pudding, Renaissance Biscuit Glace 688. CONSOMM£, FLAMANDE Prepare, strain in a saucepan and keep hot a consomme* prepared as per No. 52. Clean and scrape a medium red carrot, one medium turnip; wash well quarter of a small, well-trimmed white cabbage. Cut all these into small dice pieces. Finely mince a medium white onion, place in a small saucepan with a teaspoon sugar, half teaspoon salt, half ounce butter and half pint cold water; mix thoroughly, cover the vegetables with a sheet of buttered paper, cover pan and boil on the range for fortyfive minutes. Remove, take up the paper and add the vegetables to the consomme with six well-washed, drained and minced sorrel leaves, if handy. Boil the consomme for ten minutes. Have six small slices lightly toasted French bread, place them in a soup tureen, pour the consomme* over and serve.

689. BROILED SPANISH MACKEREL Cut the head off and split open a fresh three-pound Spanish mackerel; neatly trim the fins. Mix on a plate a tablespoon oil with a teaspoon salt and two saltspoons paprika; repeatedly turn the fish in the seasoning, then arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish, spread a very little melted butter over the fish 690. LAMB STEAKS, GRAND MERE Procure three tender lamb steaks of three-quarters of a pound each. Make a few light incisions on the skin all around. Season with one and a half teaspoons salt and half teaspoon white pepper. Thoroughly heat two tablespoons melted lard in a frying pan; place them in the pan, one beside another, and cook on the fire for five minutes on each side. Take up the steaks and lay them in a cocotte (earthen) dish. Remove all the fat from the surface of the gravy, pour in one gill of cold water and let boil for three minutes, then pour it over the steaks. Cut from a loaf of sandwich bread three slices an inch thick, cut each slice into one-inch squares and fry in a black frying pan with a tablespoon melted butter until a good golden colour and add to the steaks. Cut two ounces salt

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THURSDAY, SECOND WEEK OP FEBRUARY 195 pork into quarter-inch squares, place in a small frying pan with a teaspoon melted lard and fry for three minutes; drain well, and add to the steaks. Cut one large, raw, peeled potato into quarter-inch squares, wash and drain well, then fry in boiling fat for five minutes; lift up, drain and add to the steaks. Pour half gill hot demi-glace (No. 122) over, dredge a teaspoon finely chopped chives over all. Cover the pan, and let steam on the fire slowly for three minutes. Serve without uncovering.

691. ROAST SADDLE OF VENISON, CURRANT JELLY Procure a small, rather stale saddle of venison of about four pounds. Neatly tie it around with string. Season with a level tablespoon salt and half teaspoon pepper, well rubbed all over.

Lay the saddle on a small roasting pan, pour a tablespoon hot fat over the saddle and two tablespoons water at the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and frequently baste with its own gravy. Remove from the oven, dress it on a hot dish, untie the string, skim the fat from the surface of the gravy, strain the gravy over the venison and send to the table with currant jelly 692. PUDDING, RENAISSANCE, HOT Cut into small dice pieces two ounces cake renaissance and place in a bowl with six candied maroons; also cut up one ounce candied cherries cut into quarters, two candied pears cut in small squares, two preserved apricots cut into squares and one teaspoon good maraschino. Mix them well together with the hand. Lightly butter and sugar six individual pudding moulds; fill them with the preparation up to three-quarters of their height. Sharply mix in a bowl four egg yolks, two ounces sugar and two gills cream; then divide this evenly into the six moulds. Place in a pastry tin, pour in hot water up to half their height and set in a moderate oven for twenty minutes. Remove, unmould on a dish, pour a Sabayon sauce (No. 102) over and serve.

693. BISCUIT GLACE Carefully crack six egg yolks in a small copper basin, add two ounces granulated sugar and half a stick vanilla. Set the basin on the corner of the range and with the whisk beat all well together for ten minutes. Remove the basin from the range to a table, take up the vanilla bean, beat up for five minutes more; then set the basin on the ice and stir with a wooden spoon until thoroughly cold. Add two gills cream whipped as per No. 337. Gently mix with a skimmer for one minute. Fill up six paper ice-cream biscuit cases and neatly smooth with the blade of a knife all around. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and freeze for two hours. Remove, place on a dish with a folded napkin

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Friday, Second Week of February Eggs a la Coque Broiled Beefsteaks (172) 694. EGGS A LA COQUE Carefully drop twelve fresh eggs into a saucepan with two quarts boiling water and boil for three minutes; remove with a skimmer, place on a dish with a folded napkin and serve with six egg stands. N. B. When eggs are brought to the table with shells black with dirt, etc., they make an exceedingly unsightly appearance. To avoid this have a coarse towel, pour a little vinegar and salt on a small part of the towel, hold it in the palm of the hand and gently rub the eggs with it. Fish Mulligatawney, Benares Crabs, St. Laurent Haricot of Lamb 695. FISH MULLIGATAWNEY, BENARES Have the head of a large fresh fish, or two small ones if preferred, then procure two pounds fresh codfish. Place it in a saucepan with three quarts cold water. Season with one tablespoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Add four slices carrot, one small sliced apple, one sliced leek, four slices turnip, half sliced green pepper (all vegetables cut in dice pieces), two beans crushed garlic, one whole parsley root, two cloves, one small sliced onion, half small branch celery, one chopped ripe tomato, half sprig bay leaf and the same of hyme. Let them slowly boil for one hour. Should codfish be used remove it after having cooked for twenty-five minutes so it can be used for dinner fish, but allow the broth to boil for one hour. Prepare the following: Melt one and a half tablespoons butter in a saucepan, stir in two level tablespoons flour, mix well for three minutes; add one tablespoon curry powder, mix well again with a whisk. Strain the fish broth and gradually add it to this roux, gently mixing with a whisk meanwhile. Add a piece of lemon rind, one heaping tablespoon raw rice, and let slowly cook for thirty minutes.

Cut into very small pieces a small piece of codfish, about a tablespoon; add it to the soup, pour in one teaspoon Worcestershire sauce and mix well. (Small canned quenelles may be employed in default of codfish.)

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. FRIDAY, SECOND WEEK OF FEBRUARY *ft 696. CRABS, ST. LAURENT Heat one ounce melted butter in a saucepan, add two ounces flour, stir well while cooking for two minutes, then add one pint hot milk; thoroughly stir until it comes to a boil and add one pound fresh crab meat. Season with one and a half teaspoons salt, two saltspoons cayenne, one level teaspoon ground English mustard and one tablespoon Worcestershire sauce. Mix all well together while cooking for two minutes and then let gently cook for ten minutes more. Add three egg yolks, briskly mix with a wooden spoon while cooking for a minute, and finally add one tablespoon grated Parmesan cheese; mix well again, transfer to a dish and let cool off.

Prepare six pieces toast two inches square and one-quarter inch thick. Equally divide the preparation on top of each toast and nicely shape dome-like with the blade of a knife. Arrange the toasts on a tin and sprinkle two tablespoons Parmesan cheese over all. Set to bake in the oven for eight minutes, or till a nice golden colour. Remove, dress on a dish with a folded napkin, decorate with six pieces lemon and a little parsley greens and serve.

697. HARICOT OF LAMB Cut a small breast of lamb into one-and-a-half -inch squares. Heat three tablespoons melted butter in a medium-sized saucepan, add the lamb and cook for ten minutes, or until a nice golden colour, occasionally turning the pieces with a spoon. Transfer the meat only to a dish; place four tablespoons flour in the pan, stir well until a perfect roux; then replace the meat in the pan, pour in a quart of hot white broth and mix with a wooden spoon for two minutes.

Cut three medium, sound, peeled potatoes into one-inch squares and add them to the haricot. Season with two teaspoons salt, half teaspoon white pepper and one saltspoon grated nutmeg; gently mix. Tie in a bunch two leeks, four branches parsley, one sprig bay leaf, two cloves and half sprig thyme; add it to the stew. Cover the pan and let slowly cook for one hour and a half. Remove the " bouquet" of herbs; pour the haricot into a hot dish, sprinkle a tablespoon chopped chives over Bisque of Clams Planked Shad, Finnoise Chicken Croquettes, Mace"doine Roast Leg of Mutton (522) Escarole Salad (100) Cake, Louisiana 698. BISQUE OF CLAMS Carefully open thirty-six medium-sized fresh clams and place in a saucepan with all their liquor, adding one and a half quarts hot water. Cover the pan and boil for twenty minutes; drain and keep the liquor.

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Place the clams in a mortar and pound them to a paste, then replace the paste in the clam liquor. Heat in another saucepan one ounce melted butter, add two and a half ounces flour, stir briskly with a wooden spoon for one minute; then pour in the clam liquor, etc., into this pan, add half pint hot milk and two gills cream. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well with the whisk and as soon as it comes to a boil, add half ounce of good butter, divided in small bits; whisk till the butter is melted. Strain through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons prepared as per No. 23.

699. PLANKED SHAD, FINNOISE Procure half a fresh three-pound shad; wipe thoroughly and season all around with a light tablespoon salt and half teaspoon paprika. Carefully oil the surface of an oak plank sixteen inches long by seven wide with a tablespoon oil; place the half shad on top, skin side downward. Set in a rather slack oven to bake for twenty-five minutes. Remove and keep on a table.

Prepare a potato puree as per potato Duchesse (No. 304). Have a pastry bag with a dentilated tube at the bottom. Then drop the potatoes into the bag and carefully press down the puree all around the shad. Wipe and slice two good-sized red tomatoes and evenly arrange on top of the fish. Slice two sound green peppers and neatly place them over the tomatoes. Sprinkle half teaspoon salt over them and divide half ounce butter in very small bits over all. Place the plank in the oven and bake for twelve minutes, or until the potatoes have attained a nice brown colour. Remove, squeeze the juice of a lemon over all and send to the table.

700. CHICKEN CROQUETTES, MACEDOINE Carefully pick all the meat from a tender fowl boiled early in the morning and cut it into very small square pieces. Cut the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; add two ounces flour, mix till well thickened without browning, then dilute this with a pint white broth (No. 701). Season with one teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; stir and let boil for fifteen minutes. Add three egg yolks, stir well, then add the chicken, ham and mushrooms, also half gill sherry. Mix well and cook for five minutes. Remove from the fire, place the preparation on a dish and let cool off.

Dredge three tablespoons flour on a corner of a table. Divide the force meat into six equal parts, roll up to pyramid shape on the flour, dip each one in beaten-up egg and gently roll in bread crumbs. Lay in a frying basket and fry in boiling fat for eight minutes. Lift up and thoroughly drain. Pour one gill hot tomato sauce (No. 16) on a hot dish and neatly arrange the croquettes, one overlapping another, crown-

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SATURDAY, SECOND WEEK OF FEBRUARY 199 like. Fill up the centre with a hot macedoine prepared as per No. 233. Adjust a paper frill at the end of each and serve. 701. WHITE BROTH (BOUILLON BLANC) Place on the fire in a large saucepan three pounds veal bones and any scraps of same on hand, also any remnants of raw beef or bones, as well as scraps of raw poultry. Pour in five gallons cold water, let come to a boil, then carefully skim off every particle of the scum. Then add four medium, whole, peeled carrots, two small whole, peeled turnips, two peeled onions, one parsley root, three leeks and two stalks celery. Cover the pan and let slowly boil for four hours. Then strain through a cheesecloth into a stone jar and put in a cool place. When thoroughly cooled off place it in the ice box and use as required. When nearly used renew preparation.

702. CAKE, LOUISIANA Plunge six ounces sweet almonds and two bitter ones in boiling water for five minutes. Drain on a sieve, then peel and pound four ounces of them in the mortar to a paste; place in a bowl with four egg yolks, two gills of milk, three ounces granulated sugar, one teaspoon kirsch and half teaspoon vanilla essence; briskly mix with a spatule for one minute, add two ounces butter, mix again briskly for one minute, add two ounces flour and mix well. Add two ounces raisins, half ounce chopped citron and half teaspoon baking powder; gently mix for half minute. Lightly butter a large pudding mould. Split the peeled almonds in, two: decorate the bottom of the mould with them, then fill the mould with the preparation. Set in the oven to bake for forty minutes. Remove, let cool for five minutes, unmould on a dish, sprinkle a little powdered sugar over and serve.

Saturday, Second Week of February Cheese Omelette Fried Smelts, Tartare (47) Mutton Chops (49), Sweet Crumpets 703. CHEESE OMELETTE Carefully crack eight fresh eggs into a bowl, add half a gill fresh milk, one and a half ounces grated Parmesan and one ounce Swiss cheese. Season with a level teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a black frying pan, drop the mixture in the pan, stir well with a fork until well thickened, let rest for half minute, then fold up the two sides; let rest half minute, turn it into a hot dish and serve.

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704. SWEET CRUMPETS Heat a pint milk in a saucepan, adding half ounce concentrated yeast and a saltspoon salt. Mix well until the yeast is thoroughly dissolved-, then add four ounces sifted flour and thoroughly stir till well thickened. Place the pan in a warm plac<> to raise for thirty minutes. Add three tablespoons melted butter and stir well with a wooden spoon. Heat in a large, lightly buttered frying pan, pour the preparation into the pan and let cook for five minutes on the fire; turn it over, then set in the oven to bake for ten minutes. Remove, cut into six equal pieces Codfish, Coudert Pork and Boston Baked Beans Apple Dumplings, Hard Sauce 705. CODFISH, COUDERT Have a piece of fresh codfish one and a half pounds. Cut into thin slices, place on a dish, season with a teaspoon salt, two saltspoons cayenne pepper and one tablespoon Worcestershire sauce; repeatedly turn the slices in the seasoning.

Finely slice three medium, raw, peeled potatoes, plunge them in boiling water for five minutes, drain and keep till required. Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons flour, stir well and pour in half pint boiling milk. Season with half teaspoon salt, one tablespoon tomato catsup and one light tablespoon Worcestershire sauce. Mix well while cooking for two minutes, then pour half the quantity of the sauce into a deep baking dish. Place onethird of the codfish as a layer over the sauce, then one third of the potatoes, another third of the codfish, another layer of the potatoes, the other third of codfish and the last of the potatoes, and cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs over the surface, divide half ounce of butter in bits on top. Set in a moderate oven to bake for forty minutes. Remove from the oven and send to the table in the same dish.

• 706. PORK AND BOSTON BAKED BEANS Plunge a pint large, dried white beans in a gallon cold water to soak for twelve hours. Drain on a sieve and place in an earthen baked-bean pot. Pour one and a half quarts cold water into a basin, add two gills molasses, one tablespoon salt and a heavy teaspoon white pepper. Mix well with a whisk for a minute. Pour this over the beans. Place over the beans a one-pound piece salt pork, tightly cover the pot and lay in a roasting tin, containing a gallon cold water. Set in the oven and let steam for six hours, carefully watching not to let the water dry up in the pan; if it should dry up add some more hot water. Remove, clean the pot all around with a towel and send to the table without uncovering.

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SATURDAY, SECOND WEEK OF FEBRUARY aoi 707. APPLE DUMPLINGS, HARD SAUCE Prepare a pie paste exactly the same as per No. 117. Roll it on a lightly floured table to the thickness of one-fifth inch. Cut out six pieces, each three inches square.

Peel and core six small apples, lay each apple right side up on top of each piece of paste in the centre. Fill the hollow from which the core has been scooped with granulated sugar, mixed with half teaspoon ground cinnamon, then fold up the corners of the paste on top of each apple so as to entirely close them. Cut from the remaining paste six round pieces about one inch in diameter; arrange each piece on top of each apple. With a small pastry brush gently moisten the tops, edges and sides with a beaten egg. Lay them on a baking pan and set in a moderate oven to bake for thirty-five minutes. Remove, dress on a dish and serve with a hard sauce (No. 708) separately. 708. HARD SAUCE Place in a cold bowl one ounce good butter, two ounces fine sugar, half saltspoon ground mace, and five drops vanilla essence. Set the bowl on broken ice and sharply beat up with a wooden spoon for five minutes; then keep in a cool place till required. Rissolettes Russe (162) Olives Potage, Mongole Striped Bass, Mariniere Potatoes, Parisienne Beef Braise", Monaco Roasted Duckling, Apple Sauce (187) Doucette Salad (189) Raspberry and Currant Pudding 709. POTAGE, MONGOLE Soak in plenty of fresh water half pint dried, split green peas for twelve hours. Drain on a sieve and place in a small saucepan with half sliced carrot, half sliced white onion, one sliced leek, one branch sliced celery, two branches parsley, one bay leaf and one ounce lean ham.cut into small pieces, or a ham bone. Moisten with one and a half quarts cold water. Season with a teaspoon salt, half teaspoon white pepper and a teaspoon sugar. Let come to a boil on the range, remove scum, cover the pan and let simmer for one hour. Meanwhile mince half carrot, half onion, one leek and one branch celery. Place them in a saucepan with a teaspoon butter, and brown to a light colour for eight minutes, occasionally stirring. Add one tablespoon flour, lightly mix; pour in a pint fresh or canned tomatoes, crushed, with a pint broth (No. 701), and let simmer very slowly for one hour. Cut into fine julienne strips one small carrot, one small turnip, one leek and one branch celery and place these vegetables in a very small saucepan with three gills water. Season with a saltspoon salt and two saltspoons sugar and slowly cook for thirty minutes.

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After an hour of simmering strain through a sieve both pea and tomato soups into another saucepan, adding the vegetables of the third pan. Add two tablespoons cooked green peas and boil the whole together for ten minutes. Carefully skim off the scum, pour into a soup 710. STRIPED BASS, MARINIERE Neatly trim and wipe two fresh striped bass of one and a half pounds each. Place them in a frying pan with half ounce butter, one teaspoon salt, one saltspoon cayenne pepper, half gill white wine and one gill hot water. Cover the dish with a sheet of buttered paper. Boil for five minutes on the range, then set in the oven to bake for ten minutes. Remove from the oven, lift up the paper, add six freshly opened medium oysters or fresh mussels, six cooked shrimp, six heads canned mushrooms. Cover again with the same paper and replace the fish in the oven for ten minutes more. Remove, lift up the paper, remove the fish with a skimmer, place on a large dish, pour the contents of the pan over the fish and serve.

Peel six good-sized potatoes, and with a Parisian potato scoop dig out as many pieces as you possibly can; wash well, drain and place in a sautoire with one and a half tablespoons melted leaf lard. Season with a teaspoon salt and half a light teaspoon white pepper; then set in a brisk oven for thirty minutes, carefully turning over occasionally to let get a nice colour all around. Remove, dress on a hot dish and serve. 712. BEEF BRAISED MONACO Procure a three-pound piece of rump of beef. Cut sufficient very thin slices of larding pork to lard the beef all around. Chop very finely together one bean sound garlic, two branches parsley, two branches chervil and four branches chives. Carefully sprinkle these fine herbs on the surface of the slices of lard, on one side only. Arrange the lard neatly over the beef, the herb side downward; tie well with string all around; place the beef in a saucepan, add one sliced carrot, one sliced onion, two sliced leeks, two cloves, one bay leaf, a saltspoon thyme and two tablespoons melted lard. Set the pan on a brisk fire to brown for ten minutes, turning once in a while. Add two tablespoons flour and lightly mix with a spoon. Moisten with a wine glass claret or white wine, one pint white broth (No. 701) or hot water and two gills hot demi-glace (No. 122). Season with a tablespoon salt, a teaspoon white pepper and a branch tarragon. Cover the pan, let boil for ten minutes, then set the pan in the oven for one hour and a half. Remove, uncover, take up the beef and keep warm. Reduce the gravy to a half pint on the fire. Strain the sauce through a small sieve into another saucepan, add twelve stoned olives and two ounces cooked, lean harn cut into half-inch squares; boil the sauce for five minutes more. Dress the beef on a large, hot dish; untie, remove the fat all around, then pour

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the contents of the pan over the beef. Garnish with six stuffed tomatoes, as per No. 30, around the beef and serve.

713. RASPBERRY AND CURRANT PUDDING Place in a bowl two ounces bread crumbs, two ounces picked currants, four tablespoons raspberry jam, two ounces granulated sugar, one teaspoon Maraschino, half ounce flour, one gill milk and the yolks of three eggs. Briskly mix for five minutes with a wooden spoon, then beat up the three egg whites to a stiff froth and add to the preparation; gently mix for a minute. Fill up six small lightly buttered pudding moulds, place them in a pastry tin and pour boiling water up to half the height of the moulds. Set in the oven for twenty minutes. Remove, unmould on a dish, pour a raspberry sauce (No. 714) over them and serve. 714. RASPBERRY SAUCE Have in a small saucepan four tablespoons raspberry jam with one ounce sugar, one gill water and one teaspoon kirschwasser; mix well for one minute, then boil on the range for two minutes, occasionally mixing, and use as directed.

Scrambled Eggs with Celery Broiled Perch Mutton Hash, Singapore Potatoes, Delmonico 715. SCRAMBLED EGGS WITH CELERY Cut four branches of the perfect white of celery into very small dice pieces, wash and drain well, then place in a saucepan with a pint cold water and two saltspoons salt and let boil for twenty minutes. Remove and drain well. Break eight fresh eggs in a bowl, season with half teaspoon salt, two saltspoons white pepper, pour in half gill fresh milk. Sharply beat up the whole together for half minute. Heat a tablespoon butter in a saucepan, drop in the eggs and celery, thoroughly mix with a wooden spoon while cooking for six minutes. Dress on a hot, deep 716. BROILED PERCH Mix on a plate one tablespoon oil, a teaspoon salt and half teaspoon white pepper; mix well. Roll six small perch, well-trimmed and wiped, in the seasoning till it is all absorbed. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish. Spread a tablespoon melted butter over, decorate with six pieces lemon and a little parsley greens and serve.

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717. MUTTON HASH, SINGAPORE Finely hash all the mutton left over from the day before yesterday. Peel, core and cut into very small dice pieces two good-sized green apples. Place in a small pan one finely chopped green pepper, one finely chopped white onion with one and a half tablespoons melted butter and cook to a nice light brown colour, lightly stirring meanwhile; add half teaspoon curry powder, gently stir; then add the mutton, half ounce lean grated (rasped) ham, the apples and half pint hot white broth (No. 701). Season with two saltspoons salt and two saltspoons white pepper; mix all gently together and let cook for twenty minutes, lightly mixing with a wooden spoon meanwhile. Dress on a hot, deep dish 718. DELMONICO POTATOES Place four good-sized boiled and finely hashed potatoes in a frying pan with one and a half gills cold milk, half gill cream, two saltspoons salt, one saltspoon white pepper and a saltspoon grated nutmeg; mix well and cook on the range for ten minutes, lightly mixing occasionally. Then add one tablespoon grated Parmesan cheese, lightly mix again. Transfer the potatoes into a gratin dish, sprinkle another light tablespoon grated Parmesan cheese over and set in the oven to bake for six minutes, or until they have obtained a good golden colour; remove and serve. Toasted Lobsters, Mrs. Potter (2358 ] Lamb Chops, Reforme Green Peas (35) Pineapple au Rhum 719. LAMB CHOPS, REFORME Trim and neatly flatten six French lamb chops. Season with half teaspoon salt and two saltspoons white pepper, lightly roll in flour, then in beaten egg, and afterward gently roll in one ounce finely grated, lean ham. Heat one and a half tablespoons butter in a large frying pan, place the chops in the pan, one beside another, and slowly fry for seven minutes on each side. Remove, dress on a hot dish, one overlapping another, crownlike, adjust a fancy paper frill at the end boneof each chop and keep warm. Cut into julienne strips two vinegar gherkins, one small truffle, the white of a hard-boiled egg, six heads canned mushrooms and half ounce of cooked, smoked beef tongue. Place all these articles in a small saucepan with a tablespoon sherry, one and a half gills demi-glace (No. 122); lightly mix with a wooden spoon, then let boil for five minutes. Pour the sauce in the centre of the chops and serve.

720. PINEAPPLE WITH RUM Trim and neatly peel a small ripe pineapple. Cut it into quarters lengthwise, cut out the stalk in the middle, then slice each quarter into

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fine slices; place in a bowl, add three ounces powdered sugar, half gill good rum and half gill cold water; gently turn in the seasoning without breaking for five minutes. Cover the bowl and let stand in a cool place for thirty minutes, being careful to mix in the rum meanwhile. Transfer into an edged dessert dish, pour all the seasoning over and serve. Potage, Celery, au Lait d'Amandes Salmon, Baltimore Capon Braise", Ecossaise Peas with Lettuce (667) Noisettes of Beef, Foyot Punch, Andalouse Ruddy Duck with Jelly (234) Fried Hominy (235^ Tutti Frutti Ice Cream Petites Espagnoles 721. POTAGE, CELERY, AU LAIT D'AMANDES Pare off all stale and green leaves from two stalks crisp celery. Cut it into fine pieces, plunge in cold water and thoroughly wash; drain well on a sieve, then place in a large saucepan two quarts cold water; season with one and a half teaspoons salt, one teaspoon fine sugar and two saltspoons cayenne pepper. Cover the pan and let simmer for forty minutes. Strain the celery broth into another saucepan. Pound the cooked celery in a mortar to a pulp and replace it in the broth, then have it come to a simmering point on the range.

Plunge half pound almonds into a pint boiling water for five minutes; drain, peel and pound in the mortar to a paste; then place in a saucepan with pint milk and boil for fifteen minutes; add it to the celery, mix well and boil all together for ten minutes. Mix in another saucepan one ounce butter with three tablespoons flour, thoroughly heat for two minutes, then pour the soup over this roux and briskly mix with a wooden spoon while boiling for five minutes. Dilute one egg yolk with half gill cream and add to the potage; lightly mix for two minutes without boiling. Strain through a sieve, then through a cheesecloth into a soup tureen and serve with bread croutons (No. 23) separately. 722. SALMON, BALTIMORE Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with a teaspoon salt and half teaspoon white pepper, adding a gill white wine, a gill cold water and half ounce butter. Cover the fish with a lightly buttered paper, boil on the fire for two minutes, then set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish, then take out bones from the centre and keep warm.

Add eighteen freshly opened oysters to the fish liquor, boil for three minutes on the range; lift up the oysters with the skimmer and place

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six on top of each slice of fish. Reduce the fish gravy to about half gill, then pour in one gill hot demi-glace (No. 122). Mix well and let briskly boil for five minutes. Strain the gravy over the fish and serve. 723. CAPON BRAISE, ECOSSAISE Remove the head and feet of a small, tender capon of four pounds; singe, draw and wipe neatly. Soak two ounces bread crumbs in one and a half gills cold milk for two minutes; take up and squeeze out the milk and lay on a plate. Add one ounce finely chopped raw beef marrow and the yolk of an egg. Season with half teaspoon salt and two saltspoons white pepper. Mix all thoroughly with a spoon until well thickened, then stuff the capon with it. Truss neatly and place in a small brazing pan. Place a mirepoix (No. 271) around the capon, adding four -tablespoons flour and one and a half tablespoons melted butter; mix a little with the mirepoix. Pour in sufficient hot water to cover the vegetables. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan, let boil on the range for ten minutes, then set in the oven to braise for one hour. Remove, transfer the capon to a large, hot dish and keep warm.

Reduce the gravy on the fire to three-quarters of a pint, then strain it through a fine Chinese strainer into another saucepan; add six heads canned mushrooms cut in half, two ounces cooked smoked beef tongue cut into quarter-inch squares and one egg yolk; then briskly stir while cooking for two minutes. Pour the sauce over the capon and serve. 724. NOISETTES OF BEEF, FOYOT Procure six small filets of beef one inch thick by one and a half inches in diameter. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Heat in a black frying pan a tablespoon melted butter, add the filets, one beside another, and briskly fry for three minutes on each side. Remove and place them on six freshly prepared toasts of the same size as the filets. Reduce two gills tomato sauce in a saucepan to half gill. Prepare a Bearnaise sauce as per No. 34. Strain the tomato sauce through a cheesecloth into the B£arnaise. Mix a little with a whisk and pour it over the filets. Garnish the filets all around with spinach, prepared as per No. 247, and send to the table.

725. PUNCH, ANDALOUSE Cut three good-sized oranges into equal halves, and with a spoon remove all the pulp and place in a bowl. Cut off a piece of the skin at the bottom of each half orange so they will stand on a dish without rolling. Squeeze the pulp of the oranges into a bowl, as well as the juice of three lemons; add half pound granulated sugar and one quart lukewarm water. Sharply mix with the spatula for five minutes. Strain through a cheesecloth into an ice-cream freezer. Set the freezer in a tub with broken ice and rock salt all around. Cover the freezer and proceed to freeze for thirty minutes. When ready pour in two tablespoons

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MONDAY, THIRD WEEK OF FEBRUARY 207 of curacao and lightly mix. With a small knife make dentilated incisions all around the brim of each half orange shell. Divide the punch equally into the six shells. Dress on a dish with a folded napkin and 726. TUTTI-FRUTTI ICE CREAM Prepare and finish a vanilla ice cream as per No. 42. Chop up very finely six candied cherries, two candied pears, two candied apricots, two candied prunes, two candied figs, one ounce angelica and four candied marrons; place all these in a bowl. Season with a tablespoon kirsch, one tablespoon rum and one tablespoon maraschino; mix well and let infuse for ten minutes. Then add to the vanilla ice cream. Mix well with a wooden spoon for two minutes. Carefully fill a quart brick ice-cream mould with the cream, cover both sides with lightly buttered paper, then cover it and bury the mould in broken ice and rock salt and let freeze for one hour. Remove the mould, immerse in tepid water for a few seconds, remove the cover and paper, unmould on a cold dish with a folded napkin and send to the table. 727. PETITES ESPAGNOLES Place in a basin half pound fine sugar, crack eight fresh eggs and add two tablespoons orange flavouring. Set the basin on the corner of the range and briskly beat up with the whisk for fifteen minutes, remove the basin to a table and gradually add half pound sifted flour, continually mixing with a skimmer while adding it. Slide a tube an inch in diameter to the bottom of a clean pastry bag and drop the preparation in. Lightly butter and flour a pastry pan, then with the hand press down the preparation in the pan into pieces the size of a fifty-cent piece, keeping them an inch apart from each other; proceed in the same way until the batter is used up. Dredge one ounce shredded cocoanut over them and set in the oven to bake for ten minutes. Remove, let cool o'ff and serve. N. B. — These cakes will keep in good condition for two weeks when kept in a tin placed in a cool place, and can be employed for cake crumbs, etc.

Monday, Third Week of February Poached Eggs, Soubise Porterhouse Steak Potatoes, Anna (84) Sweet-Corn Fritters (566) 728. POACHED EGGS, SOUBISE Peel, cut in half and finely slice two medium-sized white onions, place in a saucepan with a tablespoon melted butter and slowly fry for seven minutes, mixing well meanwhile. Add a level tablespoon flour,

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stir briskly, pour in half pint hot milk and briskly mix. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; lightly mix, then let gently simmer for ten minutes. Prepare twelve poached eggs on toast as per No. 106. Strain the sauce through a strainer over the eggs and serve.

729. PORTERHOUSE STEAK Mix on a dish one teaspoon salt, half teaspoon pepper and a light tablespoon oil. After procuring a nice, tender porterhouse steak one and a quarter inches thick, cut from the short loin, lightly flatten and trim, then turn in the seasoning repeatedly all over. Arrange on a broiler and broil on brisk charcoal fire for twelve minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over, decorate with a little watercress and serve. Oysters au Gratin Shoulder of Mutton, Etuvee, with Potatoes 730. OYSTERS AU GRATIN Plunge twenty-four large, freshly opened oysters in three-quarters pint boiling water with a teaspoon salt and boil for three minutes. Drain on a sieve and keep the liquor. Briskly knead in a small saucepan one tablespoon butter with two tablespoons flour for a minute. Place the pan on the fire, pour in one and a half gills oyster broth and two gills hot milk. Season with half teaspoon salt and two saltspoons cayenne pepper; gently mix. Cut each oyster in four pieces and add to the pan, lightly mix, then let boil for two minutes. Transfer the preparation into a deep, baking dish, dredge two tablespoons grated Parmesan cheese over and set in the oven to bake for ten minutes. Remove and 731. SHOULDER OF MUTTON, ETUV£E, WITH POTATOES Procure a small, tender shoulder of mutton. Carefully bone it all over, then cut the meat into as thin slices as possible and place on a dish. Season with two teaspoons salt, half teaspoon white pepper, adding one teaspoon chopped chives, half teaspoon chopped chervil, half bean finely chopped garlic and three finely chopped shallots. Carefully mix the meat with the ingredients and keep on the dish till required. Finely mince three medium, raw, peeled potatoes: wash and drain well. Lightly butter a cocptte dish (earthen pan), cover the bottom with a layer of one-quarter of the potatoes, lightly season the potatoes with two saltspoons salt and a saltspoon pepper; arrange a quarter of the meat over the potatoes, well spread, then another quarter of mutton, and so on until all finished. Then pour in two gills boiling water, boil for two minutes on the range; then set in the oven to bake for one and a half hours. Remove and serve.

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MONDAY, THIRD WEEK OF FEBRUARY 209 Roll out quarter pound pie paste, as prepared in No. 117, making it circular in shape, half inch wider than the pie plate. Lightly butter a pie plate, arrange the paste over the plate, press it down all around the edges with the fingers and neatly trim all around. Peel and core six good-sized apples. Cut into halves, slice very fine, place in a bowl with one ounce sugar, half teaspoon ground cinnamon and one teaspoon vanilla essence; gently mix, then evenly arrange over the plate. Set the pie in the oven to bake for twenty minutes. Remove and lay on a table. Beat up to a froth the whites of two eggs, add two ounces granulated sugar and half teaspoon vanilla essence, lightly mix with a skimmer for half a minute, then nicely spread the preparation over the apples with the aid of a knife blade; sprinkle a tablespoon fine sugar over all, reset in the oven to bake for ten minutes longer, or till a nice golden colour. Remove and serve either hot or cold. Stuffed Olives with Caviare Consomme, Milanais Fish Croquettes, Cream Sauce Veal Cutlets, Chasseur Brussels Sprouts (618) Gateau, Chambord 733. STUFFED OLIVES WITH CAVIARE Stone twelve large Queen olives and fill with Russian caviare. Dress on a hors d'ceuvres dish with a few leaves of lettuce and serve. 734. CONSOMM£, MILANAIS Strain a consomme, prepared as per No. 52, into another saucepan and keep on the corner of the range. Break three ounces spaghetti into one-inch pieces, plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, add two ounces grated Parmesan cheese to the consomme; briskly mix with a whisk while heating for two minutes. Dilute two egg yolks with a gill cream and add to the consomme, lightly mix for a minute, then add the cooked spaghetti. Pour the soup into a hot tureen and serve. 735. FISH CROQUETTES, CREAM SAUCE Procure one and a half pounds fresh halibut, cod or any kind of fresh fish. Cut it into very small square pieces and plunge into a pint boiling water with half teaspoon salt and boil for a minute. Drain and keep the fish on a plate and the liquor separate.

Finely chop a medium, white onion, place in a small saucepan with one and a half tablespoons melted butter and slowly cook for eight minutes, stirring well once in a while; then add three tablespoons flour, briskly stir while heating for one minute; pour in half pint hot milk

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and one gill fish liquor, mix thoroughly and let boil for five minutes. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon ground nutmeg, one teaspoon ground English mustard and one teaspoon Worcestershire sauce; thoroughly mix with a wooden spoon and let cook for two minutes; add two egg yolks and continually mix while cooking for five minutes. Add the fish, lightly mix and cook for three minutes. Transfer the preparation into a bowl and let thoroughly cool off. Divide the force meat into six equal parts, dredge a little flour on the corner of the table; roll out the pieces into cork forms, lightly dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Thoroughly drain, pour a cream sauce on a hot dish, arrange the croquettes over the same and N. B. If any left-over fish is on hand employ it in place of the fresh fish.

736. CREAM SAUCE FOR GENERAL USE Heat one tablespoon melted butter in a small saucepan, add one and a half tablespoons flour, briskly stir, then pour in a gill hot milk and half gill cream. Season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon ground nutmeg. Sharply whisk for one minute, then let boil for two minutes and use as directed. 737, VEAL CUTLETS, CHASSEUR Neatly trim and flatten six tender veal cutlets. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Thoroughly heat one tablespoon leaf lard in a large frying pan, arrange the cutlets one beside another in the pan and briskly fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, then add six finely chopped shallots, half gill white wine, six sliced canned mushrooms, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16); gently mix, let the sauce boil for five minutes, pour it over the cutlets, sprinkle half teaspoon chopped parsley over all 738. GATEAU, CHAMBORD Four ounces fine sugar, one teaspoon vanilla essence, two ounces sifted flour, five eggs, whites and yolks separate, and half a saltspoon salt. Place the egg yolks, vanilla, sugar and salt in a bowl and briskly mix for ten minutes with a wooden spoon. Beat up the whites to a stiff froth and add to the mixture; mix well with a skimmer for one minute, add the flour and sharply mix for one minute. Lightly butter a large dome-shaped pudding mould, drop in the preparation and set the mould in the oven to bake for twenty minutes. Remove, let cool off and unmould.

Place in a small saucepan two egg yolks, one ounce sugar, one tablespoon flour; dilute these ingredients with two gills cold milk, then add

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TUESDAY, THIRD WEEK OF FEBRUARY 211 half teaspoon vanilla essence; set the pan on the fire and stir the preparation with a wooden spoon for five minutes. Remove the pan from the fire, add two ounces peeled and finely chopped almonds and stir until cold. Then add one ounce good butter and mix well. Slice the cake into quarter-inch slices, spread a teaspoon almond preparation on each slice and carefully place the slices in position so as to give the cake its original form. Arrange on a dish with a folded napkin and serve. Tuesday, Third Week of February Fried Eggs with Eggplants (739) 739. FRIED EGGS WITH EGGPLANTS Neatly peel a small eggplant, cut it into six equal slices and place on a soup plate. Season with a teaspoon salt, half teaspoon white pepper, adding half gill cold milk; turn well in the seasoning, then in flour. Heat two tablespoons butter in a large black frying pan, lay the eggplants, one beside another, in the pan, and gently fry for three minutes on each side. Carefully crack twelve eggs over the slices. Season the eggs evenly with a teaspoon salt and half teaspoon white pepper; then set the pan in the oven and bake for five minutes. Remove, carefully slide on a large, round, hot dish and serve. 740. BOILED SARDINES ON TOAST Arrange twelve good-sized boneless sardines on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on six freshly prepared toasts, spread a tablespoon melted butter evenly over them, decorate with six pieces lemon and a little parsley greens and serve. Chicken Pot Pie (159) String Bean Salad French Pancakes with Jelly (17) 741. STRING BEAN SALAD Open a pint can string beans, suppress all the water and thoroughly dry on a cloth. Place in a salad bowl, add two cold hard-boiled eggs, cut into quarters Season with four tablespoons dressing as per No. 863. Thoroughly mix and serve.

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Cockie Leekie Codfish, Espagnole Broiled Squabs, Celery Sauce Roast Ribs of Beef (126) Salad Chicory (38) Pudding, Boissy 742. COCKIE LEEKIE Cut off the head and feet, singe, draw and cut a small, tender fowl into quarter-inch-square pieces. Heat in a saucepan two tablespoons melted butter, adding the fowl and lightly brown for ten minutes, occasionally mixing meanwhile; drain off the butter from the pan, keeping it for any other purpose. Moisten the fowl with three quarts hot water and let come to a boil on the fire. Then add the white part only of four leeks cut into thin slices. Season with two teaspoons salt and half teaspoon white pepper; add then a small bunch fresh, well-washed parsley. Cover the pan and let slowly boil for forty-five minutes. Then add two ounces raw rice, cover the pan and slowly boil for forty minutes more. Remove all the fat from the surface of the soup, take up the parsley, 743. CODFISH, ESPAGNOLE Procure three slices fresh codfish, three-quarters of a pound each. Place in a frying pan two small, finely minced green peppers and one finely minced white onion with half ounce butter and let gently brown for three minutes, lightly stirring with a fork; then place the fish over. Season with a teaspoon salt, half teaspoon white pepper, and a saltspoon Spanish saffron diluted in a tablespoon water. Peel and cut into quarters three good-sized red tomatoes and place all around the fish; cover with a sheet of lightly buttered paper and set in the oven to bake for twenty-five minutes. Remove, lift up the paper, place the fish on a hot dish, remove the spinal bones, pour the contents of the pan over the fish, sprinkle a teaspoon of chopped parsley over all and serve. 744. BROILED SQUABS, CELERY SAUCE Cut open through the back six fresh fat squabs. Draw, singe, wipe dry and nicely flatten with a cleaver. Arrange on a double broiler; season all over with a teaspoon salt, half teaspoon white pepper; lightly oil on both sides, then broil on a brisk fire for six minutes on each side. Remove, lay on a hot dish with six freshly prepared toasts, pour a celery sauce over and serve.

745. CELERY SAUCE Cut into very small dice pieces four branches white celery and place in a small saucepan with three-quarters of a pint cold water and half

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WEDNESDAY, THIRD WEEK OF FEBRUARY 213 teaspoon salt and boil for fifteen minutes. Drain on a sieve and keep the water and celery separate.

Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and stir while heating for two minutes; then pour in half the quantity of celery water. Season with two saltspoons salt, one saltspoon 'cayenne pepper and a saltspoon ground nutmeg, adding one light gill cream; mix well with a wooden spoon, then add the celery; lightly mix, slowly boil for five minutes and use as required. 746. PUDDING, BOISSY Place in a saucepan three ounces arrowroot flour with a pint cold milk; stir well with a wooden spoon for one minute; then place the pan on the fire and continually stir until it comes to a boil. Remove, place on a table, add two egg yolks, briskly stir with a wooden spoon for one minute, then add one ounce well-picked currants, six candied cherries cut in quarters, one peeled and cored apple cut in small square pieces, one preserved peach cut in small squares; then pour in one tablespoon Swiss kirschwasser and one ounce fine sugar; gently mix for one minute. Beat the whites of the two eggs to a stiff froth and add to the preparation; gently mix for one minute. Lightly butter six pudding moulds and fill with the mixture; place in a baking tin with hot water up to half their height and set in the oven to bake for twenty minutes. Remove, unmould on a dish, pour a kirsch sauce, as per No. 608, over them and serve. Wednesday, Third Week of February Eggs Cocotte, Firenzi Fried Scallops with Bacon (175) f Broiled Lamb Chops Hashed Saute Potatoes (50) 747. EGGS COCOTTE, FIRENZI Pick off all the meat from the turkey left-over from Monday. Place in a mortar and pound to a pulp; then press through a sieve into a bowl and add two gills cream. Season with two saltspoons salt, a saltspoon ground nutmeg; mix well with a whisk. Divide the preparation equally into six cocotte dishes, then carefully crack two fresh eggs into each dish. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Place the cocottes on a tin and set in the oven to bake for eight minutes. Remove and serve.

748. PLAIN BROILED LAMB CHOPS Trim and lightly flatten six French lamb chops. Season all around with half teaspoon salt and two saltspoons white pepper. Arrange on a

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broiler and broil for four minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve. Oysters, Meuniere Veal Chops, Finnoise Salad, Alsacienne French Cream Pie 749. OYSTERS, MEUNIERE Wipe dry thirty-six good-sized freshly opened oysters and place in a bowl. Season with half teaspooon salt and two saltspoons white pepper, adding half gill cold milk; mix well, then roll the oysters in flour. Heat two tablespoons oil in a black frying pan, lay the oysters on the pan, one beside another, and briskly fry for three minutes on each side; dress on a hot dish. Thoroughly dry the pan, replace on the fire withoneounce butterand toss the butteruntil a nice brown colour; squeeze in the juice half lemon, add one teaspoon chopped parsley, toss a little and pour over the oysters; decorate the dish with six pieces lemon and serve. 750. VEAL CHOPS, FINNOISE Neatly trim and lightly flatten six veal chops. Season evenly with a teaspoon salt and half a teaspoon white pepper. Heat two tablespoons melted lard in a frying pan, lay the chops in the pan, one beside another, and fry for five minutes on each side. Then add one finely chopped green pepper; mix a little and cook for two minutes longer; with a spoon remove all the fat from the pan; pour over the chops half gill white wine and one gill tomato sauce (No. 16); lightly mix. Cover the pan and set in the oven for ten minutes. Remove, arrange the chops on a large dish, pour the sauce over and serve. 751. SALAD, ALSACIENNE Finely mince three cold, boiled, peeled potatoes, a quarter of \ very small white cabbage, one medium, white onion and two small welltrimmed pickled lamb tongues. Place in a salad bowl. Finely chop together two branches fresh parsley, one branch fresh tarragon, one branch chervil and add to the bowl. Season with four tablespoons dressing, as per No. 863. Mix well and serve.

752. FRENCH CREAM PIE Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes, place on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Then add two ounces peeled and finely chopped almonds and a tablespoon orangeflower water. Arrange a thin layer of feuilletage, prepared as per No. 756, so as to entirely cover a pie plate, neatly press the paste around the edges, trim off any superfluous paste adhering and lightly wet the edges. Cut out a round piece of feuilletage half inch wide and place

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WEDNESDAY, THIRD WEEK OF FEBRUARY 215 it all around the edges of the pie plate; lightly egg the border. Pou* the preparation in the centre of the plate, spreading well. Make a few light incisions around the ring, then bake in the oven for twenty-five minutes. Remove, dredge a little fine sugar over and serve. Italian Paste with Milk Smelts Saute1, aux Fines Herbes Potatoes, Pont Neuf (647) Chicken Vol au Vent, Hay Risotto, Piedmontaise (225) Ribs of Lamb, Mint Sauce (255) Lettuce Salad (148) Vanilla Souffte 753. ITALIAN PASTE WITH MILK Boil a quart and a half milk in a saucepan with a teaspoon salt, half teaspoon white pepper and half saltspoon ground nutmeg, adding two ounces Italian paste with an ounce of butter; let slowly boil for fifteen minutes. Dilute one egg yolk in a tablespoon cream and add to the milk; gently mix while heating, without boiling, for two minutes. Pour into a hot soup tureen and serve with one ounce grated Parmesan cheese 754. SMELTS SAUTE", AUX FINES HERBES Thoroughly wipe twelve good-sized fresh smelts. Have on a plate a tablespoon milk with a teaspoon salt and half teaspoon white pepper; mix well, gently roll the smelts in the seasoning, then in flour. Heat one tablespoon butter in a large frying pan, place the smelts in the pan, one beside another, and gently fry for six minutes on each side. Remove with a skimmer and arrange on a large dish. Sprinkle over half teaspoon chopped chives, a very little chopped chervil and half teaspoon chopped parsley. Squeeze the juice of half a lemon over them. Remove the grease from the pan in which the fish was fried and add half ounce butter; toss the butter in the pan on the fire until well browned, pour over the smelts and serve.

755. CHICKEN VOL AU VENT, HAY Carefully skin and bone a tender, raw chicken of two and a half to three pounds and cut all the meat into inch-square pieces. Heat one tablespoon melted butter in a large frying pan and add the chicken. Season with a heavy teaspoon salt and two saltspoons cayenne pepper; gently cook on the range for eight minutes, occasionally tossing. Add six peeled, well-cleaned, sliced heads fresh mushrooms; lightly toss again and let slowly cook for five minutes. Dredge in a teaspoon flour, lightly mixing while doing so. Pour in half pint cold milk, gently mix and slowly boil for ten minutes. Add a small sliced truffle, one gill cream and a tablespoon Madeira wine; lightly mix and boil for five minutes; add half teaspoon chopped chives; dilute an egg yolk in a tablespoon milk and add to the chicken; lightly mix while heating, without

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boiling, for two minutes. Remove and fill up a vol au vent with the preparation. Cover it and serve.

756. FEUILLETAGE (PUFF PASTE) Sift one pound flour on a small table; make a fountain in the centre pour into it half pint ice water, adding half teaspoon salt. Briskly knead with the hand, gradually incorporating the flour until a perfect dough; then let rest for fifteen minutes.

Wash well a pound good butter in a quart ice water; then knead the butter on the table with the hand, give a square flat form and keep in a cool place. Flour the table, roll out the paste to one-third larger than the butter, place the butter on top, fold up the four corners to completely envelop the butter; then with the pastry roller, roll out to one-inch-thick square form. Then fold up the paste in three folds without separating. Roll it out from the top with the roller to one inch longer only, of a square form; this operation is usually termed "turn." Give the paste half a turn to the right with the hand and roll it out to the same thickness as before; fold up the same as before — then the paste will have two "turns." Place it on a tin enveloped in a towel and let rest in a cool place for twenty minutes. Then give two more turns as before; let rest for twenty minutes again. Give two similar turns and let rest in a cool place until required, always enveloped in a clean lightly wetted towel.

757. How TO MAKE THE VOL AU VENT Roll out on a lightly floured table one pound feuilletage, prepared as per No. 756, to three-quarters of an inch in thickness; then with a round six-inch pastry cutter cut out a piece. Lightly wet a small cold pastry pan, place the cut-out piece of feuilletage in the pan upside down; lightly egg the surface; then with the point of a knife carefully cut a ring on the surface of the paste half an inch deep and one inch from the outer edge. Be very careful not to exceed the depth of half an inch in cutting, leaving quarter of an inch uncut. Make four incisions, lengthwise, on the centre piece of the paste in the pan and set in the oven to bake moderately for forty minutes. Remove from the oven, lift up the cover of the vol au vent, carefully remove all the uncooked paste from the interior and keep in a warm place until required. 758. VANILLA SOUFFLE"

Cut half vanilla bean into very small pieces and boil it in a saucepan with a pint milk for five minutes; remove the pan to the table, cover it and infuse for fifteen minutes. Place in another small saucepan three ounces sifted flour, three ounces granulated sugar; then strain the vanilla milk into this pan and briskly mix with a whisk for two minutes. Set the pan on the fire and continually stir with a spatula until it comes to a boil. Remove to a table, then add one by one three egg yolks, briskly stirring while adding. Beat up the white of the three eggs to a stiff froth, add to the batter and gently mix with a skimmer for one minute. Lightly butter a large souffle* dish and drop in the preparation. Smooth

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THURSDAY, THIRD WEEK OF FEBRUARY 217 the surface with the blade of a knife, sprinkle a tablespoon powdered sugar over, and set to bake in a moderate oven for twenty minutes. Remove and immediately send to the table.

N. B. Place the pieces of vanilla used in the milk in a glass jar and keep for further requirements.

Thursday, Third Week of February Shirred Eggs, Robert 759. SHIRRED EGGS, ROBERT Heat in a frying pan one tablespoon butter, adding one medium, finely chopped white onion; cook for five minutes, then add half teaspoon ground English mustard and stir while heating for half minute; pour in one tablespoon vinegar with a gill demi-glace (No. 122). Finely chop three medium-sized vinegar pickles and add to the same; boil for five minutes, then keep warm.

Lightly butter six individual shirred-egg dishes and carefully break two fresh eggs into each. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Evenly divide the sauce over the eggs and set in the oven to bake for five minutes. Remove and immediately send to the table.

Lightly flatten six fresh pork chops. Season all round with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan one tablespoon good lard, place the chops in the pan, one -beside another, and slowly fry for eight minutes on each side. Remove, dress on a hot dish and keep warm..

Peel and core three apples, cut each apple into four even slices; dip in cold milk, slightly roll in flour, plunge in boiling fat and fry for ten minutes. Lift up with a skimmer, thoroughly drain, arrange around the pork chops and serve.

Clam Broth (So) Broiled Lobster Saute of Lamb, Chasseur Potatoes, Bretonne Compote of Apricots 761. BROILED LOBSTER, PLAIN Procure three live lobsters one and a quarter pounds each; cut off the claws, crack the large ones with a cleaver, then split the bodies in two;

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clean off the heads and arrange the lobster halves on a double broiler. Season evenly with a teaspoon salt and half teaspoon paprika. Baste with a tablespoon oil and broil on a brisk fire, cut part upward, for ten minutes; remove and set in the oven for ten minutes more. When the lobsters are placed on the broiler have the claws on a tin and bake in the oven for twenty minutes. Remove both, arrange on a large hot dish, decorate with six pieces lemon and parsley greens and serve with half gill melted butter separately.

762. SAUTF! OF LAMB, CHASSEUR Procure two pounds lamb from a tender leg and cut into half-inchsquare pieces. Heat two tablespoons butter in a frying pan, add the lamb, season with a teaspoon salt and half teaspoon white pepper; gently toss and let slowly cook for twenty minutes, occasionally tossing meanwhile. Add ten finely chopped shallots, lightly toss, add half gill white wine and let reduce for five minutes. Then add one and a half gills tomato sauce (No. 16), one gill demi-glace (No. 122) and twelve heads finely minced canned mushrooms; lightly mix and gently cook on the range for fifteen minutes. Finely chop together two branches of parsley with half clove sound garlic and add to the lamb; mix a little, pour into a deep dish and serve.

763. POTATOES, BRETONNE Finely chop one good-sized white onion and lightly fry in a saucepan with half ounce butter for three minutes; add one tablespoon flour, gently stir while cooking for five minutes; moisten with a pint hot white broth (No. 701) and thoroughly mix; then add six medium-sized, peeled, raw potatoes cut into even quarters. Season with a teaspoon salt and half teaspoon white pepper; lightly mix, cover the pan and let slowly simmer for thirty-five minutes. Remove, pour into a hot dish and serve. 764. COMPOTE OF APRICOTS Open a pint can fine, firm apricots. Place on a compote dish and their liquor in a small saucepan; pour two tablespoons maraschino with a tablespoon fine sugar into the liquor and boil on the range for five minutes; pour over the apricots and serve.

Radishes (58) Tomatoes Pot au Feu, Mexicaine Halibut, Aurore Potatoes, Viennoise (165) Filets Mignons, Mushroom Sauce French String Beans (139) Roast Grouse with Jelly (167) Celery Mayonnaise (69) Pudding, Comtesse Vanilla Ice Cream (42) 765. TOMATOES FOR SIDE DISH Remove the stems and neatly wipe three small, sound red tomatoes and slice into medium-sized pieces; dress on a hors

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THURSDAY, THIRD WEEK OF FEBRUARY 219 d'oeuvres dish, qour two tablespoons dressing, as per No. 863, lightly over them; mix and serve.

766. Pox AU FEU, MEXICAINE Have three quarts boiling water in a large saucepan with one tablespoon salt, adding half pound fresh lean rump beef, one beef marrow bone and any chicken or veal bones at hand. Cover the pan and let slowly boil for fifteen minutes. Carefully skim the scum from the surface of the broth; add one small, peeled, red carrot, one medium-sized white turnip, one onion with a clove stuck in it, one small green pepper, two leeks tied up with two branches of white celery, also adding one bean garlic. Cover the pan and let slowly simmer for one hour and a half. Remove from the range, take the beef, carrot, turnip, onion and leeks from the pan; cut all these vegetables and the beef into small square pieces and place in a soup tureen, adding two Spanish sweet peppers cut into small squares. Remove all the fat from the surface of the broth, then pass through a cheesecloth over the vegetables and serve with six thin slices of toasted French bread. 767. HALIBUT, AURORE Place three slices fresh halibut of three-quarters of a pound each in a frying pan with half ounce butter, half gill white wine and one gill water. Season with one teaspoon salt and two saltspoons cayenne pepper; cover the fish with a sheet of buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, and with a skimmer take up the fish, place on a hot dish, remove the spinal bones, and keep hot till required. Heat in a small saucepan three-quarters of an ounce butter,' add and stir in two tablespoons flour and heat for one minute. Then strain in the fish liquor, adding half gill hot milk; mix gently until it comes to a boil. Add two finely chopped hard-boiled eggs and boil for a minute longer, lightly mixing with a wooden spoon meanwhile. Pour the sauce over the fish and serve.

768. FILETS MIGNONS, MUSHROOM SAUCE Neatly flatten, trim and place on a plate six small filets of four ounces each. Season all around with one teaspoon salt and half teaspoon white pepper. Heat two tablespoons lard in a frying pan, lay the filets in the pan, one beside another, and briskly cook for three minutes on each side. Remove, arrange on a hot dish over six round bread croutons, pour a mushroom sauce over and serve.

769. MUSHROOM SAUCE Finely mince twelve heads canned mushrooms. Place in a small saucepan with half a gill sherry, let boil for three minutes, then add one gill demi-glace (No. 122); lightly mix, let boil for five minutes

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770. PUDDING, COMTESSE Lightly butter a large pudding mould. Cut from a stale loaf of sandwich bread eight slices quarter-inch thick; round them to two and a half inches in diameter. Spread a teaspoon raspberry jelly over each slice. Finely chop up together one ounce candied lemon peel, one ounce well-picked currants and one peeled and cored apple. Place all these fruits in a bowl with a tablespoon rum; mix well together, spread the mixed fruits equally over the eight slices of bread and lay in the mould, one on top of another.

Mix in a bowl three raw eggs, two ounces granulated sugar and threequarters of a pint cold milk. Strain this preparation over the bread in the mould. Place the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty-five minutes. Remove, unmould on a large dish. Pour a groseille-maraschino sauce 771. GROSEILLE-MARASCHINO SAUCE Dilute in a small saucepan four tablespoons currant jelly with one tablespoon fine sugar, two tablespoons maraschino and half gill water. Set the pan on the fire, let slowly boil for three minutes, and use as directed.

Friday, Third Week of February Sliced Oranges (237).Omelette with Anchovies • Kingfish Saute, Meuniere Hashed Creamed Potatoes (220) Rice Griddle Cakes (221) 772. OMELETTE WITH ANCHOVIES Cut twelve oil anchovies into quarter-inch even pieces and place in a bowl. Carefully crack eight fresh eggs into the same bowl, add half gill cold milk and season with two saltspoons salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat one tablespoon butter in a black frying pan, drop in the eggs and mix with a fork for two minutes; let rest for half minute, then fold the two opposite sides; let rest for half a minute longer; turn it on a hot 773. KINGFISH SAUTE", MEUNIERE Draw, trim and wipe well two very fresh kingfish one and a half pounds each. Have two tablespoons milk on a plate with a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the mixed milk and then roll in flour.

Heat two tablespoons leaf lard in a frying pan, add the fish and cook for five minutes on each side. Set in the oven for ten minutes. Remove,

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FRIDAY, THIRD WEEK OF FEBRUARY 221 dress on a hot dish and squeeze the juice of half lemon over. Sprinkle a teaspoon chopped parsley over, remove all the fat from the pan, add half ounce butter; toss the butter in the pan until a nice brown colour, pour over the fish and serve.

Curried Soft Clams Poached Eggs, Swiss Minced Beef, with Spanish Peppers Bavarois Chocolate 774. CURRIED SOFT CLAMS Prepare a curry sauce as per No. 54 and keep it hot. Have thirty-six freshly opened soft clams, thoroughly clean them, carefully removing all sandy parts and keeping nothing but the perfect bodies. Plunge them in a pint of boiling water with a teaspoon salt for one minute; drain on a sieve and add to the prepared curry sauce; gently mix and let boil on the range for one minute. Remove, pour into a hot, deep dish and serve. 775. POACHED EGGS, Swiss Cut from a loaf of sandwich bread twelve pieces quarter-inch thick and round to two inches in diameter. Lightly toast and spread a very little butter over. Cut twelve thin slices rich Swiss cheese about the same size as the toasts and lay a slice on each toast. Set them in the oven on a tin for five minutes, or until well melted. Remove and keep warm. Prepare twelve poached eggs as per No. 106. Lay them over the toasts. Heat in a small saucepan half gill white wine with two saltspoons cayenne pepper, adding one and a half ounces very finely grated Swiss cheese; briskly stir on the fire until thoroughly melted, evenly divide over the twelve eggs and reset the pan in a brisk oven for two minutes. Remove, place on a large hot dish and serve.

776. MINCED BEEF, WITH SPANISH PEPPERS Cut from a tender, lean sirloin of beef of one and a half pounds twelve even, thin slices. Season with half teaspoon salt and two saltspoons white pepper.

Cut six Spanish red peppers in halves. Heat in a large frying pan two tablespoons melted butter, adding the peppers and fry for two minutes on each side. Lift up with a fork and keep hot on a plate. Place the beef in the same pan and briskly cook for one minute on each side. Remove the slices with a fork, arrange on a large dish, one overlapping another, place the peppers over them and sprinkle with teaspoon finely chopped parsley. Remove all the fat from the pan, add half gill red wine and half gill water. Season with a saltspoon salt and half saltspoon cayenne pepper; toss well and let briskly boil for five minutes. Pour the gravy over the beef and serve.

777. BAVAROIS CHOCOLATE Place in a saucepan one pint milk with a teaspoon vanilla essence and two ounces grated chocolate; set the pan on the fire and mix with a

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wooden spoon until it comes to a boil. Have three egg yolks in a small saucepan with three ounces fine sugar and gradually mix with the milk; stir gently on the fire while heating, but not boiling, for five minutes. Add one ounce leaf gelatin and continually stir until dissolved; then pass through a Chinese strainer into a clean copper basin; set the basin on the ice and briskly mix with a wooden spoon until it begins to thicken, then add two gills whipped cream and gently mix for a minute. Pour the preparation into a jelly mould. Tightly cover the mould and bury it in a tub with broken ice and rock salt for two hours. Remove, immerse the mould in water for one minute; unmould the bavarois on a cold dish with folded napkin and serve.

Bisque, Harriman Boiled Skate, Brown Butter Potatoes, Persillade (63) Chicken Legs, Devilled with Bacon French Peas au Beurre Crab Meat au Gratin Cucumbers, Espagnole Suckling Pig, Apple Sauce (632) Eclairs aux Praises 778. BISQUE, HARRIMAN Pound in a mortar a fresh lobster of three pounds, shells and all, to a pulp. Heat one ounce butter in a saucepan, add the lobster, stir well for one minute on the fire, let briskly cook for ten minutes, occasionally stirring meanwhile. Pour in two tablespoons brandy, set fire to the brandy, burn long as flame lasts, then add two gills of white wine and let boil for five minutes; add one pint fresh or canned crushed tomatoes and two quarts white broth (No. 701) or water. Season with one and a half teaspoons salt and two saltspoons cayenne pepper. Mix well for a minute and as soon as it comes to a boil add two ounces raw rice and mix lightly.

Heat in a frying pan a tablespoon butter, add half sliced carrot, half sliced onion, two sliced leeks, two branches celery and two branches parsley; gently cook for ten minutes, occasionally tossing, then add to the bisque, lightly mix and gently simmer for forty-five minutes, being very careful to mix at the bottom with a wooden spoon to prevent burning. Press the whole through a sieve, then through a Chinese strainer into another saucepan; add half pint cold milk, mix, and as soon as it comes to a boiling point pour into a soup tureen and serve. 779. BOILED SKATE, BROWN BUTTER Procure a three-pound piece of fresh skate, pare and cut off the fins and cut into six equal square pieces. Wash and thoroughly wipe. Place in a saucepan one sliced carrot, one sliced onion, two branches parsley, one clove, one bay leaf, half gill good vinegar and one quart

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FRIDAY, THIRD WEEK OF FEBRUARY 223 water. Season with a teaspoon salt. Boil on the range for five minutes, add the fish and let slowly boil for fifteen minutes. Lift up with a skimmer, lay on a cloth and remove the skin. Dress on a hot dish; pour two tablespoons capers over and sprinkle with a teaspoon freshly chopped parsley. Place an ounce butter in a frying pan, toss till a light colour, pour it over the fish and serve.

780. CHICKEN LEGS, DEVILLED WITH BACON Procure three small, tender spring chickens of one and a half pounds each. Cut off the legs and breasts without detaching the small filets from the breasts. Cut off the feet and bones at the second joint of the six legs, remove all the breast bones and cut the wings at the middle joints. Place the six legs on a plate, season all around with a teaspoon salt and half teaspoon white pepper and then rub well with a tablespoon oil. Arrange on a double broiler and broil for six minutes on each side. Remove. Have a devilled butter (No. 1 1) on a plate; roll each leg in the butter, then in fresh bread crumbs; replace on the broiler and broil for four minutes on each side. Dress on a hot dish. Arrange six thin slices broiled bacon, prepared as per No. 13, over the legs and serve. Place the breasts in a stone jar with two gills white wine, one gill water, half sliced carrot, half sliced onion, one branch celery, two branches parsley, one branch chervil, one bay leaf and one clove. Season with one teaspoon salt and half teaspoon white pepper; mix well, cover the jar, and keep it in a cool place until Sunday. N. B. Neatly clean all the remaining bones and keep separately for Sunday.

781. FRENCH PEAS AU BEURRE Open a pint can French peas, suppress all the water, plunge in a pint boiling water with a teaspoon salt and boil for three minutes; thoroughly drain, place in a sautoire with half ounce butter, two saltspoons salt, half teaspoon sugar and two saltspoons white pepper; gently toss while cooking for two minutes. Dress on a vegetable dish 782. CRAB MEAT AU GRATIN Heat half ounce butter in a small saucepan with two level tablespoons flour for one minute, lightly stirring meanwhile; pour in one and a half gills hot milk and half gill cream; briskly mix with a whisk and let come to a boil.

Place three-quarters of pound fresh crab meat in a small saucepan with half gill good sherry. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon ground nutmeg; gently mix with a spoon and let slowly cook for five minutes. Strain the above cream sauce through a Chinese strainer into the crab-meat pan, adding six sliced canned mushrooms; lightly mix and allow to slowly boil for five minutes. Pour the preparation into a deep baking dish, sprinkle a tablespoon grated Parmesan cheese over and set in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.

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783. CUCUMBERS, ESPAGNOLE Neatly peel and cut into even quarters, lengthwise, three mediumsized cucumbers; carefully suppress all the seeds, then cut into half-inch pieces. Plunge into a pint boiling water with half teaspoon salt and boil for eight minutes. Drain on a sieve. Heat in a small frying pan a teaspoon oil, adding half finely minced green pepper and half finely minced white onion; gently toss while cooking for two minutes; add half bean finely chopped garlic and two peeled, crushed red tomatoes; mix well and let cook for five minutes, pour in half gill tomato sauce (No. 16); add the cucumbers. Season with half teaspoon salt, a saltspoon cayenne pepper and half teaspoon sugar; lightly mix the whole together and slowly cook for ten minutes, occasionally mixing meanwhile. Remove, pour into a deep dish, sprinkle half teaspoon freshly chopped 784. £CLAIRS AUX FRAISES Place twenty-four well-picked and washed fresh strawberries in a bowl with one tablespoon fine sugar and one tablespoon Swiss kirschwasser; mix well and keep in a cool place until required. Prepare six eclairs Chantilly as per No. 361. Arrange four strawberries in each cake with the whipped cream. Dredge a little fine sugar Saturday, Third Week of February Scrambled Eggs, with Tarragon Hamburg Steaks* Vanilla Buns 785. SCRAMBLED EGGS, WITH TARRAGON Carefully crack eight fresh eggs in a bowl, add half a gill cold milk and a teaspoon finely chopped fresh tarragon. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for one minute, then proceed to cook the eggs exactly as per No. 193. 786. VANILLA BUNS Sift half pound flour on- a corner of the table, make a fountain in the centre, pour into it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt. Knead all well together with the hand for five minutes, or until a light dough. Place the dough in a large bowl and set in a cool place for thirty minutes. Then add two eggs, two ounces well-picked currants, half ounce finely chopped candied lemon peel and * Prepare the steaks the same as per No. 108, but serve without the onions.

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SATURDAY, THIRD WEEK OF FEBRUARY 225 a teaspoon vanilla essence; briskly beat up with the hand for five minutes. Divide the paste into six equal parts. Roll each piece into cake form and place in a lightly buttered tin. Let rest for fifteen minutes. Moisten the surface of each with a beaten egg and set in the oven to bake fortwenty Pan-roast Oysters Rabbit Pie Stewed Corn Beignets, Italienne 787. PAN-ROAST OYSTERS Lightly butter six individual shirred egg dishes. Place a toast two inches in diameter in each dish. Lay six good-sized freshly opened oysters on the toast. Evenly season with half teaspoon salt and half teaspoon paprika. Pour the liquor on the oysters around the dish and spread three tablespoons bread crumbs over them. Divide half ounce butter and place it in little pieces over the top of each; place in the oven to bake for ten minutes, or till a nice brown colour. Remove 788. RABBIT PIE Cut into eighteen even pieces a fine, fresh, skinned, well-cleaned rabbit of about three and a half pounds. Heat in a black frying pan two tablespoons leaf lard and add the rabbit. Season with a teaspoon salt and half teaspoon white pepper and let gently brown for ten minutes, occasionally turning the pieces with a fork. Lift up with a fork and place in a saucepan with a tablespoon butter and briskly cook on the range for five minutes, lightly mixing. Add six finely chopped shallots, half bean finely crushed garlic and mix for one minute; sprinkle a heavy tablespoon flour over the meat and thoroughly stir. Moisten with a gill white wine, half pint water and two gills demi-glace (No. 122). Season with half teaspoon salt, two saltspoons white pepper, half teaspoon chopped parsley and half teaspoon chopped chives; add one bay leaf and one clove; lightly mix; cover the pan and let slowly boil for ten minutes. Place twelve very small white onions in a frying pan with a tablespoon lard and briskly fry for ten minutes or until a nice brown colour, frequently tossing, and add to the rabbit; add also two scoopedout raw potatoes and one ounce salt pork cut into small dice pieces. Lightly mix the whole well together and cover the pan. Set in the oven to bake for forty minutes. Remove, uncover, transfer to a baking dish, egg the edges of the dish and cover with a pie paste as per No. 117. Press the paste with the thumb around the edges, neatly trim, make a few small incisions on top, lightly egg the surface and set in the oven to bake for twenty minutes. Remove and serve.

789. STEWED CORN Thoroughly drain a pint can corn; then place in a small frying pan with half gill milk, half gill cream and half ounce butter; season with

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half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Gently mix and let slowly cook for eight minutes. Remove; pour into a vegetable dish and serve.

790. BEIGNETS, ITALIENNE Prepare a pate a choux as per No. 336. Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a tablespoon drop in the paste in walnut-like shape and slowly fry until a nice golden colour, which will take about fifteen' minutes, being very careful to turn with a skimmer once in a while. Remove and thoroughly drain on a towel, dress on a hot dish, sprinkle with vanilla powdered sugar and serve. Consomme, Macaroni Broiled Kingfish Potatoes in Cream (220) Sirloin of Beef with Fried Tomatoes Eggplant, Saute, aux Fines Herbes Roast Rail Birds Rhubarb Tartlets 791. CONSOMME", MACARONI Prepare and strain a consomme prepared as per No. 52 into a hot soup tureen.

Cut four ounces macaroni into pieces one inch long and plunge into a quart boiling water with half teaspoon salt. Cover the pan and let boil for thirty-five minutes. Drain on a sieve, add the macaroni to the consomme, lightly mix and serve with two tablespoons grated Parmesan cheese.

792. BROILED KINGFISH Drain and neatly wipe two fresh kingfish of one and a half pounds each. Cut off the heads, split open through the belly, without separating, remove the spinal bones and neatly trim all around. Season evenly with a teaspoon salt, two teaspoons pepper and rub with half tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish and spread a tablespoon melted butter over. Decorate the dish with six pieces lemon and serve.

793. SIRLOIN OF BEEF WITH FRIED TOMATOES Procure a piece of tender sirloin of beef of two and a half pounds, neatly trim off a little of the fat all around, leaving some. Season with a light tablespoon salt and half teaspoon white pepper. Lay a mirepoix in a small roasting pan, as per No. 271, and place the sirloin over. Arrange a very thin slice larding pork over the beef, pour half gill cold water into the pan and set in the oven to roast for thirty-five minutes, frequently turning and basting meanwhile. Re-

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SATURDAY, THIRD WEEK OF FEBRUARY 227 move the beef, lay it on a hot dish and keep warm. Remove all the fat from the gravy, pour in half gill hot demi-glace (No. 122), half gill of tomato sauce (No. 16) and two tablespoons sherry, and boil slowly on the range for five minutes; then strain the gravy over the sirloin. Cut four fresh red tomatoes into four even slices each. Season all around with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper. Lightly roll in flour. Heat tablespoon melted butter in a large frying pan, place the tomatoes in the pan, one beside another, and briskly fry for three minutes on each side; remove, arrange all around the sirloin, sprinkle a little chopped parsley over and serve. 794. EGGPLANT, SAUT£, AUX FINES HERBES Remove the stem and neatly peel a medium, sound eggplant. Cut it into four even quarters, then into pieces quarter of an inch thick. Heat in a black frying pan two light tablespoons melted butter and add the eggplant. Season with half teaspoon salt and two saltspoons white pepper and fry for fifteen minutes, being careful to toss quite frequently meanwhile. Mix together half teaspoon finely chopped parsley with quarter teaspoon chopped chervil and quarter teaspoon chopped chives, and sprinkle it equally over the eggplants; gently toss a little longer. Dress on a hot vegetable dish and serve.

795. ROAST RAIL BIRDS Cut off at the first joint the legs of six nice, fat, picked, rail birds. Tear the skin from the neck and head of each bird and pick out the eyes with the point of a small knife. Remove the intestines, keeping the livers and hearts on a plate; press the legs of each bird under the breasts, and place on a small roasting tin. Season inside and all around with one teaspoon salt and half teaspoon white pepper; pour a tablespoon water over the tin. Set in a brisk oven to roast for ten minutes. Remove and keep warm. Finely chop the livers and hearts with half a very small white onion and two branches well-washed parsley. Have six small freshly prepared toasts two inches square and quarter-inch thick. Evenly spread the mixture over the toasts. Dredge with a tablespoon bread crumbs, divide a teaspoon butter in very small pieces over and place in the oven for five minutes. Remove, arrange on a hot dish, place the birds on top, decorate the dish with a little watercress 796. RHUBARB TARTLETS Neatly trim one pound fresh rhubarb, remove the fibres, wash in cold water, drain and cut into pieces one inch long. Place in a small saucepan with four ounces fine sugar and half teaspoon vanilla essence. Mix well with a wooden spoon, cover the pan, set on the fire and let gently cook for twenty minutes, being careful to frequently stir at the bottom meantime.

Prepare six tartlet crusts as per No. 161 and fill with the rhubarb preparation. Dredge a little fine sugar over and serve.

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Sunday, Third Week of February Eggs, Rockaway Fresh Herring, Anchovy Butter 797. EGGS, ROCKAWAY Finely mince six medium, freshly opened clams. Place in a small saucepan with one gill milk; season with a saltspoon salt and half saltspoon cayenne pepper; lightly mix and let boil for five minutes. Divide this preparation evenly into six egg-cocotte dishes, place on a tin. Carefully crack two fresh eggs into each dish; mix together two saltspoons salt, one saltspoon white pepper and half saltspoon grated nutmeg, evenly sprinkle it over the eggs and finally pour over each dish one teaspoon cold, thick cream. Set the tin in the oven to bake for ten minutes. 798. FRESH HERRING, ANCHOVY BUTTER Neatly trim, draw and wipe three fresh, medium herrings. Season with a teaspoon salt and half teaspoon white pepper, then roll in a tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread an anchovy butter, prepared as No. 62, over the fish, decorate with six pieces lemon and serve. Peel and wash well three medium, raw potatoes. Cut with a sharp knife — if no julienne-shaped potato cutter is at hand — into even julienne, match-like strips; wash again, drain thoroughly, place in a frying basket and fry in boiling fat for six minutes. Take up in the basket, drain thoroughly, sprinkle a good teaspoon salt over, shake well, dress on a hot dish with a folded napkin and serve.

Oysters in Shells with Curry Broiled Family Rack of Lamb Charlotte, Genoise Thoroughly wash in cold water and drain the chicken bones from the day before yesterday;, place in a saucepan with three quarts cold water and set on the fire; season with two teaspoons salt and half teaspoon white pepper, and as soon as it comes to a boil remove all the

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SUNDAY, THIRD WEEK OF FEBRUARY 22$ scum from the surface; then add one sliced carrot, one sliced turnip, one sliced white onion, two sliced leeks, two branches celery, two branches parsley, one sprig bay leaf, one clove and one saltspoon thyme. Cover the pan and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into another saucepan and skim all the fat from the surface.

Plunge two ounces raw rice into a pint boiling water and cook for twenty minutes. Drain on a sieve, then add the drained rice to the chicken broth and let boil for fifteen minutes longer. Remove, pour into six cups and serve.

N. B. When no chicken bones are on hand for preparing the chicken broth, procure from your butcher about one and a half pounds fresh chicken bones.

801. OYSTERS IN SHELLS WITH CURRY Open twenty-four large fresh oysters, leaving them in their deep shells; lay the oysters and shells on a large tin. Season evenly with a teaspoon salt and half teaspoon paprika. Knead well in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon curry powder and evenly cover the oysters with this. Set in a brisk oven for twenty minutes, or until a nice golden colour. Remove, dress on a large hot dish with a folded napkin and serve.

802. BROILED FAMILY RACK OF LAMB Procure a rack of tender lamb of about three-pounds weight with full breast bones; entirely remove the spinal bone and neatly trim all around. Carefully crack the bones in the middle of the rack without cutting the meat. Then with a knife make criss-crosses all over the surface of the skin. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil; thoroughly roll the rack in the seasoning till all absorbed. Arrange on a double broiler and broil on a rather slow fire for fifteen minutes on each side. Remove, place on a large dish and keep hot.

Plunge twelve small peeled potatoes into a quart boiling water with a teaspoon salt and boil for thirty minutes. Drain on a sieve. Heat a tablespoon melted butter in a black frying pan; add the potatoes, fry all around until a nice golden colour and arrange all around the rack. Spread a cabaret sauce, prepared, as per No. 246, N. B. Potatoes and cabaret sauce can be prepared before the rack. 803. CHARLOTTE, GENOISE Carefully crack eight fresh eggs in a copper basin, add four ounces powdered sugar and half teaspoon vanilla essence. Place the bottom of the basin in a pail with lukewarm water and briskly whisk up for fifteen minutes; remove the basin from the pail, add four ounces flour, gently mix with a skimmer for one minute, add two ounces melted butter and gently and carefully mix for half minute. Lightly butter

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six individual pudding moulds. Fill them up to three-quarters of their height with the preparation, place on a tin and set in the oven to bake for twenty minutes. Remove and let cool off. With a scoop empty the middle of each charlotte, then fill up the cavity with a whipped cream, prepared as per No. 337. Unmould on a dish, decorate with the balance of the cream and six candied cherries one on each pudding, and serve.

Cream of Cucumbers, Reine Striped Bass, Parisienne Potatoes, Chateau (208) Poitrines de Poulets, Loubet Cauliflower, Polonaise Roast Ribs of Beef (126) Lettuce Salad (148) Magenta Iced Pudding 804. CREAM OF CUCUMBERS, REINE Peel four medium, sound, rather green cucumbers, cut into quarters, remove all the seeds and slice.

Have in a saucepan three-quarters of an ounce butter and add the cucumbers. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg; mix the cucumbers well in the seasoning. Cover the pan and let gently smother on the range for ten minutes. Then moisten with two and a half quarts hot broth (No. 701) or hot water and let slowly boil for forty-five minutes. Heat in another saucepan one tablespoon butter, add two ounces flour, briskly stir for one minute, pour the cucumber broth into this pan, adding one and a half gills cream; briskly whisk for two minutes and as soon as it comes to a boil, gradually add half ounce butter, continually mixing until it is melted. Strain the cream through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons, as per No. 23, separately.

805. STRIPED BASS, PARISIENNE Procure a small, fresh striped bass of three and a half pounds; cut off the head, trim the fins, scale and wipe well, split in two through the back and remove the spinal bone. Slice exceedingly fine two small onions, place in a frying pan with a tablespoon butter and lay the fish on top. Season with a teaspoon salt and two saltspoons pepper. Cover the fish with a plate, set on a brisk range and let cook for ten minutes. Lift up the plate, add all round the fish two peeled and crushed red tomatoes, half teaspoon freshly chopped parsley and half gill white wine. Cover again and set the fish in the oven for twenty minutes. Remove, carefully dress on a hot dish, pour the garnishing around, decorate with six heart-shaped bread croutons, as per No. 90, and

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SUNDAY, THIRD WEEK OF FEBRUARY 231 806. POITRINES DE POULETS, LOUBET Take from jar all the chicken breasts left over from day before yesterday and thoroughly drain on a cloth. Place the marinade of the chicken in a saucepan and reduce on the range to one-third the quantity. Then strain it through a cheesecloth into a bowl. Place one and a half tablespoons melted butter in a cocotte dish on the fire and when the butter is thoroughly hot add the chicken and let brown to a nice golden colour, turning the pieces once in a while. Remove all the butter from the pan, add two tablespoons good cognac, set fire to it and burn as long as it lasts; then pour in the reduced marinade; add one very small, peeled, red carrot, one branch white celery, four peeled, well-washed and dried fresh mushrooms and one truffle, all cut into very thin julienne strips, also adding two medium, crushed red tomatoes. Tie in a bunch two branches chervil, one branch parsley, one clove and half bean sound garlic and add to the chicken. Season with half teaspoon salt and two saltspoons white pepper; lightly mix; cover the pan and set in the oven to bake for thirty-five minutes. Remove, take up the tied herbs and send to the table covered.

807. CAULIFLOWER, POLONAISE Trim off the outer leaves and stalk of a good sized white cauliflower. Place in a saucepan with two quarts boiling water and a gill hot milk. Season with a tablespoon salt. Cover the pan and boil for forty minutes. Remove, drain on a sieve and dress on a hot dish. Heat one and a half tablespoons melted butter in a frying pan, add three tablespoons fresh bread crumbs, then gently toss until a good golden colour. Pour over the cauliflower and serve.

808. MAGENTA ICED PUDDING Chop very finely six candied cherries, two candied pears, two candied figs, two plums and half a preserved peach. Place in a bowl with three tablespoons of maraschino, mix well and let infuse till required. Press half pint fresh-picked or preserved strawberries through a sieve into a bowl, add one ounce sugar and half teaspoon vanilla essence; mix well, add two gills whipped vanilla cream, as per No. 337, and gently mix with a skimmer for one minute. Have twelve lady-fingers on a plate and wet the surface of them with a tablespoon Swiss kirschwasser. Set a dome-shaped quart mould in a tub with broken ice and rock salt. Place one-third of the preparation at the bottom of the mould, nicely arrange six lady-fingers over, then spread half the quantity of fruits over the lady-fingers; add another third of the preparation over fruits, then arrange the other two lady-fingers and spread the balance of fruits over, then finally spread the preparation remaining. Cover with a sheet of white paper, put the cover on, entirely bury the mould in ice and let freeze for two hours. Remove, immerse the mould in tepid water for a few seconds, thoroughly wipe all around, unmould on a dish with a folded napkin and serve.

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Monday, Fourth Week of February Eggs, Washington Calf's Liver, Minute French Fried Potatoes (8) Puff Cakes (313) 809. EGGS, WASHINGTON Boil twelve fresh eggs for eight minutes. Remove, plunge in cold water for a minute, lift up and shell them; cut a piece off the thicker end of each so they will stand up; cut a quarter of the white from the top so as to enable you to easily scoop out the yolks. When all scooped out place the yolks in a bowl with one ounce finely grated Virginia ham, one saltspoon chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil, a tablespoon good butter and two tablespoons thick cream. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix the whole together to a puree, place in a paper cornet and carefully press into the scooped-out eggs. Cut twelve round pieces of bread quarter-inch thick and one and a half inches in diameter and toast to a nice golden colour; lay an egg on each toast and place on a tin. Cover the eggs with the cut-off tops. Prepare a Mornay sauce as per No. 526 and spread it evenly over the eggs. Set in the oven to bake for ten minutes, or until a nice golden colour. Remove, dress on a hot dish and serve.

Cut twelve very thin slices from a fresh piece of calf's liver; place on a plate and season with a teaspoon salt and half teaspoon white pepper, then lightly turn the pieces in flour. Thoroughly heat two tablespoons melted lard on a large frying pan, place the slices in the pan, one beside another, and fry for a minute and a half on each side. Lift up with a fork, dress on a hot dish, sprinkle with half teaspoon freshly chopped parsley, squeeze the juice of a lemon over and serve. Baked Lobster, Potomac Delmonico Steaks, Bordelaise Mashed Brown Potatoes Custard Pis 811. BAKED LOBSTER, POTOMAC Procure three live lobsters of a pound each. Cut off the claws, split the lobsters in two and remove the gravel. Crack the claws with a cleaver and lay the half lobsters and claws on a large roasting tin. Season with a teaspoon salt and half teaspoon paprika, well divided; lightly butter the meat with a tablespoon melted butter. Set in the oven to bake for twenty minutes. Remove and dress on a large, hot dish.

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MONDAY, FOURTH WEEK OF FEBRUARY 233 Place six thin slices bacon prepared as per No. 13 over the lobster. Decorate with six quarters lemon and a little parsley greens and send to the table with following sauce separately:

Place an ounce butter in a small frying pan and as soon as melted add two tablespoons tomato catsup, two tablespoons chili sauce and one tablespoon Worcestershire sauce; lightly mix with a wooden spoon and let boil for five minutes. Pour into a saucebowl and serve. 812. DELMONICO'S STEAKS, BORDELAISE Nicely trim and lightly flatten with a cleaver two tender sirloin steaks of one and a quarter pounds each. Mix on a plate one teaspoon salt, half teaspoon white pepper, with a tablespoon oil and gently roll the steaks in the seasoning; arrange on the broiler and broil on a brisk fire for eight minutes on each side. Remove and dress on a hot dish. Pour hot Bordelaise sauce, prepared as per No. 28, over and serve. 813. MASHED BROWNED POTATOES Prepare same quantity mashed potatoes as per No. 178. Place in a baking dish and with the blade of a knife neatly smooth all around. Lightly egg the surface with the knife, set in the oven to bake for ten minutes or until a nice brown colour. Remove and serve. 814. CUSTARD PIE Roll out on the corner of a table a quarter pound pie paste, prepared as per No. 117, to half inch wider than the pie plate. Lightly butter a deep pie plate, lay the paste over, press it down with the thumbs all around the edge, trim off any superfluous paste and with the aid of pincers pinch all around the border. Line the inside of the paste with a sheet of white paper, fill up with dried white beans, egg the board all around and set in the oven for fifteen minutes. Remove to a table. Carefully crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters of a pint cold milk and two gills cold cream; thoroughly beat up with a whisk for two minutes. Remove the beans and paper from the pie plate and wipe the inside of the plate. Then press the preparation through a cheesecloth into the pie plate. Set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and serve either hot or cold. Gumbo Lie", Parmentier Terrapin, Newburgh Sweetbreads en Estouffade Stuffed Green Peppers (230) Strawberry Punch Broiled Squab Turkey with Grilled Sweet Potatoes Celery Salad Plum Pudding Mousse au Maraschino 815. GUMBO, LIE" PARMENTIER Heat in a small saucepan two tablespoons butter, adding two sliced leeks, one ounce salt pork cut into small pieces and one bay leaf; stir

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well with a wooden spoon and let slowly brown for five minutes. Moisten with a pint of broth or hot water, add three medium-sized, peeled, wellwashed and sliced potatoes. Season with two saltspoons salt and two saltspoons white pepper. Cover the pan and let gently simmer for forty-five minutes. Press through a sieve, then strain through a Chinese strainer into another pan and keep on the corner of the range without boiling.

Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean, raw ham, a boned leg of fowl, if handy, and two ounces lean, raw veal. Place these in a saucepan with half ounce butter; stir well with a wooden spoon and cook for eight minutes, occasionally stirring; then pour in two and a half quarts broth or hot water and boil for fifteen minutes. Add three tablespoons raw rice and boil for ten minutes. Then add twelve well-trimmed fresh okras, cut in half -inch slices, and two medium, peeled, red tomatoes, each cut into eight pieces. Season with one teaspoon salt and two saltspoons white pepper. Slowly boil for forty minutes. Pour the potato puree into this pan, mix well with a wooden spoon for one minute, boil for five minutes more, pour into a hot tureen and serve.

8 1 6. TERRAPIN, NEWBURGH Plunge a large diamond-back terrapin in boiling water for two minutes, take it up and with a coarse towel pull off the skin from the head, neck and feet. Place the terrapin in a saucepan with two gallons boiling water and one tablespoon salt and let boil for one hour, or until the feet are soft to the touch. Lift it up with a skimmer and let drain for ten minutes. Remove both shells, cut off the nails with a pair of scissors, remove the intestines and gall bag from the liver, being very careful not to break the gall bag, otherwise terrapin will be spoiled. Cut the liver into small squares and keep on a plate with the eggs until required.

Cut all the meat and bones of the terrapin into half-inch pieces and place in a small saucepan with a gill sherry, two tablespoons port and two tablespoons brandy. Tie in a small cheesecloth half a sprig thyme, one crushed bay leaf, one clove, a blade mace and twelve whole spice and add to the terrapin. Season with a heavy teaspoon salt and two saltspoons cayenne pepper. Cover the pan and let gently cook for forty-five minutes. Take up the cloth with the herbs, add one truffle and cut into very small squares the livers and eggs. Mix in a bowl three egg yolks, two gills cream, half ounce fresh butter and the juice of quarter of a sound lemon, then add to the terrapin; gently mix with a wooden spoon until well thickened, being careful not to allow to boil. Transfer to a chafing dish or a silver soup tureen and serve. 817. SWEETBREADS EN ESTOUFFADE Cut from a small piece of larding pork twenty-four julienne-shaped strips, and with the aid of a small larding needle lard the tops of six medium, fresh, heart sweetbreads, blanched as per No. 33. Lightly

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MONDAY, FOURTH WEEK OF FEBRUARY 235 butter a cocotte dish (earthen pan) and lay in the breads, one beside another.

With a very small Parisian potato scoop dig out as many pieces as you can from two medium, peeled carrots, two peeled turnips and two peeled potatoes. Chop very finely one white onion. Tie in a bunch one branch parsley, one of chervil, half bean sound garlic, one bay leaf and one clove. Arrange all the vegetables around the breads and lay the bouquet in the centre. Season all around with a teaspoon salt and half teaspoon white pepper. Divide half ounce butter into very small bits and distribute it evenly over the breads and vegetables. Cover the cocottiere, set on the range and let gently cook for five minutes. Then set in the oven for thirty minutes. Bring the pan to the oven door, carefully drain all the fat from the bottom and pour in one gill white wine; re-cover the cocottiere, reset in the oven for ten minutes. Remove, take up the bouquet, sprinkle half teaspoon chopped chives over, cover and send to the table.

818. STRAWBERRY PUNCH Prepare a lemon-water ice as per No. 376. Press through a cheesecloth into a bowl half pint preserved strawberries, add two drops carmine colouring and one tablespoon Swiss kirschwasser and add the mixture to the water ice in the freezer. Thoroughly mix with a wooden spoon, let rest for ten minutes and serve in six sherbet glasses. 819. BROILED SQUAB TURKEY WITH GRILLED SWEET POTATOES Procure a fine, tender squab turkey of five pounds. Cut off the legs at the first joints, singe, draw, split in half through back and cut off the neck. Open the bird, tear out the breast bone and thoroughly wipe the inside. Season well all around with a teaspoon salt and half teaspoon white pepper. Gently crack the bones between the second joint and body. Thoroughly rub the turkey with a tablespoon oil. Arrange on a double broiler and broil for twelve minutes on each side. Remove, have six freshly prepared, lightly buttered toasts on a large hot dish; place the turkey over the toasts and arrange the grilled sweet potatoes around. Spread a little maitre d'hotel butter over and serve. Plunge four medium sweet potatoes into two quarts boiling water with half teaspoon salt and boil for thirty-five minutes. Drain, skin, then cut each one into four even slices, lengthwise. Oil the inside of a double broiler, arrange the potatoes on the broiler and broil for five minutes on each side. Remove, lightly roll in a tablespoon melted butter and serve.

821. PLUM PUDDING Carefully remove the fibres and strings from half pound fresh beefkidney suet; finely chop with two tablespoons flour and place in a large bowl, adding half pound well-picked and washed currants, half pound

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seeded Malaga grapes, quarter pound fresh bread crumbs, two ounces chopped candied lemon peel, half pound fine sugar, half teaspoon ground cinnamon, one saltspoon ground nutmeg, half pint good rum and three eggs. Briskly mix the whole together with a wooden spoon for five minutes. Dip a piece of cloth in cold water and wring it out. Spread the cloth on a table, lightly butter it with the hand and sprinkle a little flour over it; shake the cloth to remove the excess of flour. Place the contents of the bowl in the centre of the cloth, bring up the four corners together so as to entirely enclose the pudding and tightly tie it around. Have plenty of boiling water in a large pan and plunge in the pudding. Cover the pan and let boil for two and a half hours. Remove it from the water and hang up for ten minutes. Cut the string and carefully turn it on a hot dish without breaking. Dredge with three tablespoons sugar, pour over one gill of rum, set it on fire and immediately serve with a hard sauce separately, prepared as per No. 708. N. B. The above pudding will be considerably more than enough for one dinner, and whatever is left over can be wrapped in a clean cloth and put away in a cold place, as it will keep in good condition for three weeks.

822. MOUSSE AU MARASCHINO, ICED Line a clean quart pudding mould with white paper and imbed it in salted ice. Place four egg yolks in a copper basin with three ounces fine sugar; set on the fire and rapidly whisk up for five minutes; remove from the fire, set the basin on the ice, add two tablespoons maraschino, one tablespoon kirsch and continually stir until thoroughly cold; then add one pint whipped cream as per No. 337; gently mix with a skimmer, then fill up the mould, tightly cover, bury in a pail of broken ice with rock salt and let freeze for two hours. Remove, unmould on a cold dish with a folded napkin, remove the paper and serve. Tuesday, Fourth Week of February Scrambled Eggs with Mushrooms Codfish Tongues with Brown Butter Broiled Beefsteaks (172) Lyonnaise Potatoes (78) 823. SCRAMBLED EGGS WITH MUSHROOMS Have the same amount of eggs and other ingredients in a bowl as per No. 193, adding, en plus, four canned mushrooms very finely minced; beat up the whole together and proceed to finish the eggs exactly the same. 824. CODFISH TONGUES WITH BROWN BUTTER Soak one pound salt codfish tongues in fresh water for two hours. Drain, then plunge in a quart boiling water for ten minutes. Drain

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TUESDAY, FOURTH WEEK OF FEBRUARY 237 well, place on a hot dish, sprinkle a teaspoon chopped parsley over and dredge one ounce capers on top. Place an ounce butter in a black frying pan and toss on the fire until it gets a nice brown colour, pour in a tablespoon good vinegar, toss well for three seconds, pour over the tongues and serve.

Devilled Scallops en Brochette Goulash.. Hongroise (263) Peach Meringue Pie 825. DEVILLED SCALLOPS EN BROCHETTE Place a pound and a half fresh scallops on a plate. Season with half teaspoon salt and half teaspoon paprika. Mix well in the seasoning. Cut from a piece of lean salt pork the same number of pieces as there are scallops, exceedingly thin and half inch square. Arrange the scallops and pork alternately and evenly on six skewers. Roll in a tablespoon oil, arrange on a double broiler and broil for five minutes on each side. Remove from the broiler, spread a devilled butter over them evenly; then lightly roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Remove and place on a hot dish. Decorate with six pieces lemon and parsley greens and serve. 826. PEACH MERINGUE PIE Roll out half inch wider than the pie piate quarter pound pie paste as per 117. Lightly butter a pie plate, place the paste over, press down with the thumbs all around the edges, neatly trim any superfluous paste around the border, pinch it all around with a pincers and lightly egg the border. Open a pint can peaches, drain well and cut into slices quarter-inch thick; place in a bowl with two tablespoons sugar and one teaspoon vanilla essence, mix well and evenly arrange on the pie plate. Set in the oven to bake twenty minutes. Remove to a table. Beat up in a basin to a stiff froth three egg whites, add two ounces granulated sugar and half teaspoon vanilla essence; gently mix with a skimmer; place the preparation over the peaches, nicely smooth the surface with the blade of a knife; sprinkle a little fine sugar over, reset in the oven for ten minutes, or until a nice golden colour. Remove and serve either hot or cold.

Pure"e of Tomato with Tapioca Bluefish, Bombay Potatoes, Chassepot (123) Veal Chops, Deleier String Beans, Poulette Roast Squab au Cresson Pudding, Olga 827, PURE"E OF TOMATO WITH TAPIOCA Have in a saucepan one ounce lean, raw ham cut into small pieces, half small sliced carrot, one sliced onion, two sliced leeks, half sliced green

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pepper, one branch sliced celery, two branches chopped parsley and half bean finely crushed garlic, adding one ounce good butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two tablespoons flour, briskly stir; add one and a half pints fresh, crushed red tomatoes or same quantity canned tomatoes and two quarts hot broth or water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a heavy teaspoon salt, one tablespoon fine sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes. Plunge two ounces tapioca into half pint boiling broth. Mix well with a wooden spoon for one minute and let cook for fifteen minutes, occasionally mixing. Strain the tomato puree through a Chinese strainer into another saucepan, add the tapioca with broth to the tomato; gently mix, boil for five minutes, pour into a tureen and serve. 828. BLUEFISH, BOMBAY Make six light incisions on the skin side of half a fine fresh bluefish of three pounds. Evenly dredge half teaspoon anchovy essence over; place the fish on a cold dish, cover it with another and let infuse for one and a half or two hours in a cool place. Arrange it on a lightly oiled double broiler. Place over a charcoal fire where the fish is to be broiled the shredded meat of a fresh cocoanut; then place the fish right over; cover the fish to prevent the smoke of the cocoanut from escaping and broil for ten minutes on each side. Remove, dress on a hot dish. Prepare an anchovy butter as per No. 62 and spread it over the fish. Decorate with six pieces lemon and parsley greens and serve. 829. VEAL CHOPS, DELEIER Neatly trim and flatten six tender veal chops. Season all around with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a sautoire, add the chops one beside another and cook for six minutes on each side on a brisk fire, then add one finely minced red carrot, one minced onion and a good-sized red tomato cut into small pieces. Moisten with two gills white broth, cover the pan and slowly cook for ten minutes. Finely hash a branch white celery, the rind of a quarter of an orange and one blade foelie of nutmeg. Reduce this in a small frying pan with a tablespoon butter for five minutes on the fire; add one tablespoon flour, mix lightly, add half gill sherry, thoroughly mix and add to the chops; mix a little. Cook the whole for ten minutes longer. Dress the chops on a hot dish, pour the garnishing over and serve. 830. STRING BEANS, POULETTE Open and drain well a pint can string beans. Plunge in boiling water for two minutes; remove, drain and place in a frying pan. Heat a tablespoon butter in a very small saucepan, add a tablespoon flour, mix well, then pour in half gill cold milk and half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground nutmeg; thoroughly mix and let boil on the fire for one minute.

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WEDNESDAY, FOURTH WEEK OF FEBRUARY 239 Dilute an egg yolk with a tablespoon milk and gradually add to the sauce, continually mixing while doing so. Then strain the sauce into the beans. Squeeze in the juice of quarter of a lemon, sprinkle over half teaspoon fresh chopped parsley. Mix well and slowly heat, without boiling, for two minutes. Transfer the beans into a hot, deep dish and serve. 831. ROAST SQUABS WITH WATERCRESS Cut off at the first joint the legs and necks of six fat, tender squabs. Singe, draw, neatly wipe and truss; lay a very thin slice larding pork on the breasts of the birds. Place in a roasting tin. Season with half teaspoon salt and two saltspoons white pepper. Pour two tablespoons cold water into the pan; then set in the oven to roast for eighteen minutes, turning over once in a while, at the same time basting with their own gravy. Remove, untruss and place on a large dish. Decorate with a little fresh watercress, skim the fat from the gravy, strain over the squabs 832. PUDDING, OLGA Boil a pint milk with a clove in a saucepan, add two ounces butter and mix well until the butter is melted; remove the pan to the table, take up the clove, add three ounces sugar and three ounces flour. Mix again with a wooden spoon for five minutes, add three egg yolks one by one, mixing for a minute at one-minute intervals. Beat the whites of the eggs to a stiff froth and gradually add to the pan, gently mixing with skimmer meanwhile. Add six crushed macaroons (No. 43), one ounce finely chopped cedrat and one tablespoon kirsch; lightly mix with the skimmer. Lightly butter and sugar a quart pudding mould and drop in the preparation. Lay the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty minutes. Remove, unmould on a hot dish. Pour an apricot sauce prepared as per No. 549 over the pudding and serve.

Wednesday, Fourth Week of February Poached Eggs in Tomato Sauce Baked Sausages with Apples Corn Pancakes (659) 833. POACHED EGGS IN TOMATO SAUCE Have a pint tomato sauce (No. 16) in a saucepan with half pint broth and when it thoroughly boils carefully crack in six fresh eggs at a time; poach for three minutes. Lift up with a skimmer and lay on freshly prepared toasts, two eggs on each. Prepare six more in exactly the same way and serve. Strain the tomato sauce in which the eggs were

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poached through a cheesecloth into a bowl, let get cold, and then return to the original jar with the others.

834. BAKED SAUSAGES WITH APPLES Peel, cut in halves and core six medium, sound apples; cut into very fine slices and place in a lightly buttered earthen pan. Lightly prick with a fork twelve fresh, fat, stringless sausages and lay them over the apples. Season with half teaspoon salt and two saltspoons white pepper, divide half ounce butter in small bits over the sausages, pour two tablespoons white wine over and bake in the oven for thirty-five minutes. Remove and send to the table in the same dish. Oysters, Casino Curry of Mutton, Tartare Gateaux Religieuses 835. OYSTERS, CASINO Open twenty-four large fresh oysters, completely detach and keep in the deep shells with their own liquor. Finely chop six sound shallots with one green pepper and evenly divide over the oysters. Cut from a piece of lean bacon twenty-four thin, square pieces and arrange one piece over each oyster. Dredge two tablespoons fresh bread crumbs over, place on a roasting tin and set in the oven to bake for fifteen minutes. Remove, dress on a large hot dish, decorate with parsley greens and six pieces lemon and serve.

836. CURRY OF MUTTON, TARTARE Cut two pounds fresh neck of mutton into pieces one inch square. Heat a tablespoon leaf lard in a large saucepan, add the mutton and let gently brown all over for fifteen minutes, turning the pieces quite frequently meanwhile. Drain on a sieve and remove all the fat. Return the mutton to the pan, dredge with two tablespoons of flour and stir well for a minute; moisten with a pint and a half hot water, mix for a minute longer and as it comes to a boil add one whole, medium onion with one clove stuck in it, one medium carrot cut in half, one bean sound garlic. Season with a teaspoon salt and half teaspoon white pepper; then add one bay leaf, one sprig thyme, one saltspoon sage, one minced apple and a heavy teaspoon curry powder. Mix all well together, cover the pan and let boil very slowly for one hour and a quarter. Prepare a rice for curries as per No. 490. Arrange the rice crown-shape on a large hot dish. Pick up all the pieces of mutton with a fork and place in the centre of the crown. Reduce the sauce on the range to half the quantity, then press through a cheesecloth over the mutton and serve. 837. GATEAUX RELIGIEUSES Peel, cut in halves, core and slice six sound apples; place in a saucepan with three ounces sugar, half vanilla bean and one ounce good

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WEDNESDAY, FOURTH WEEK OF FEBRUARY 241 butter; stir well with a wooden spoon, cover the pan and slowly cook for thirty minutes, occasionally stirring. Remove from the fire, briskly press through a sieve into a bowl and cool off. Place and keep the vanilla in sugar. Roll out a pound puff paste (feuilletage) (No. 756) on a lightly floured table to the thickness of a half dollar. Cut out twelve pieces three inches square. Lightly wet the surface of six with beaten eggs; evenly divide the apple preparation on top, in the middle; neatly smooth the surface, cover each with the other six pieces and lightly press the top paste down against the edges of the first. Lightly egg the surface of -each, lay on a roasting tin and dredge two tablespoons granulated sugar over. Set in the oven to bake for twenty minutes. Remove, dress on a dish and serve.

Olives Lyon Sausage (582) Potage Cousinette Broiled Shad, Ravigote Sliced Cucumbers (340) Filets Mignon, Sauce Minute Potatoes Fondantes (56) Roast Turkey, Cranberry Sauce (67) Chicory Salad (38) Savarins, Chantilly 838. POTAGE COUSINETTE Finely mince a quarter of a very small, well-trimmed and thoroughly washed white cabbage, ten leaves fresh, well- washed spinach, one small carrot, one medium-sized white onion, two leeks, four branches parsley and one bean sound garlic.

Have three and a half quarts boiling water with a teaspoon salt, half teaspoon white pepper, one saltspoon thyme, one bay leaf and half sprig marjoram. Add all the above vegetables, with a small cervela sausage and one ounce butter. Cover the pan and let slowly boil for two hours. Uncover, remove the sausage, majoram and bay leaf, add two small raw potatoes cut in small squares and slowly cook again for twenty-five minutes. Cut the sausage in very thin slices, add to the soup and serve.

839. BROILED SHAD, RAVIGOTE Neatly scale, trim and remove the principal bones of half a very fresh roe shad of three pounds. Mix on a plate a tablespoon oil with a teaspoon salt, half teaspoon white pepper and roll the fish all over in the seasoning. Arrange on a broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large hot dish and send to the table with a ravigote sauce prepared as per No. 366 in a saucebowl separately. 840. FILETS MIGNON, SAUCE MINUTE Cut from a two-pound piece of well-trimmed filet of -beef six equal filets. Season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon butter in a frying pan, lay in the filets, one beside another briskly fry for three minutes on each side. Remove, dress on a large

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24* THE INTERNATIONAL COOK ROOK dish on top of six round pieces of toasted bread and keep warm. Skim the fat from the gravy of the pan, add one teaspoon flour; stir well, moisten with half gill claret and half gill white broth (No. 701), adding half teaspoon freshly chopped chives; mix well and briskly boil until reduced to half the quantity. Pour over the filets and serve. Remove the stems and thoroughly wipe six fresh red tomatoes. Cut a small cover from the top of each and place in a lightly buttered tin. Season all round with a teaspoon salt, a teaspoon sugar and half teaspoon white pepper. Arrange a little butter on top of each tomato, place the covers on and bake in the oven for twenty minutes or till soft, basting once in a while. Remove and serve on six separate saucers. 842. SAVARINS, CHANTILLY Prepare six savarins exactly as per No. 441. Remove the raspberries altogether. When you remove the savarins from the oven, let them cool off on a table; unmould them.

Have in a small saucepan three ounces granulated sugar, half pint cold water and three tablespoons of Madeira wine. Boil for five minutes, stirring well meanwhile. Remove to a table, plunge the savarins into the sauce for five minutes. Lift them up, arrange on a dish. Pour half a teaspoon of Madeira wine over each; fill up the centre of each cake with half pint whipped cream, prepared as per No. 337, and serve. Thursday, Fourth Week of February Omelette, Pure*e of Asparagus Fried Oysters, Tartare Sauce French Mutton Chops with Bacon 843. OMELETTE WITH PUR£E OF ASPARAGUS Plunge a pint of drained, canned asparagus tips into a pint of boiling water for two minutes. Thoroughly drain, then with the aid of a puree brush press the asparagus "through a small sieve into a small saucepan. Season with half teaspoon salt, one saltspoon cayenne pepper and half teaspoon fine sugar; add half ounce butter. Mix well and let cook for five minutes. * Then proceed to prepare an omelette as per No. 75, and just before folding it up spread one-third of the asparagus pure*e over the omelette, fold up, let rest for a minute; turn on to a hot dish. Arrange the balance of the asparagus at both ends of the fish and serve.

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THURSDAY, FOURTH WEEK OF FEBRUARY 243 • 844. FRIED OYSTERS, TARTARE SAUCE Place twenty-four large freshly opened oysters on a plate. Season with half teaspoon salt and two saltspoons white pepper, turn them well in the seasoning; then lightly roll in flour, slightly dip in beaten egg, and lastly roll in fresh bread crumbs. Place in a frying basket and fry in thoroughly boiling fat for five minutes. Lift them up, drain on a towel; sprinkle over a half teaspoon salt, dress on a hot dish, and serve with a Tartare sauce, prepared as per No. 48, in a sauce bowl separately. 845. FRENCH MUTTON CHOPS WITH BACON Neatly trim and lightly flatten six tender, French mutton chops. Mix on a plate one teaspoon salt, half teaspoon white pepper and a tablespoon of oil; gently roll the chops in the seasoning, arrange them on a broiler, and broil on a brisk fire for six minutes on each side. Remove, place on a hot dish, one overlapping another. Arrange six thin slices of bacon on top of the chops and serve.

Cut out and arrange six very thin slices of bacon, broil them for two minutes on each side, remove and serve.

Soft Clams, Garrett Chicken Croquettes with Flageolets 846. SOFT CLAMS, GARRETT Procure twenty-four opened very fresh, good -sized soft clams; clean thoroughly, keeping nothing but the perfect bodies. Plunge in boiling water for two minutes, remove and drain well on a sieve. Heat two tablespoons butter in a saucepan, add two tablespoons flour, stir briskly with a wooden spoon; moisten with half a pint of white broth (No. 701). Season with half teaspoon salt, a saltspoon red pepper and a saltspoon ground nutmeg. Pour in half gill sherry, add half teaspoon freshly chopped parsley and half a teaspoon chopped chives. Mix well and let slowly boil for ten minutes. Dilute an egg yolk with a tablespoon cream and add it to the sauce, carefully mixing it. Now add the clams, gently mix a little, then heat without boiling for one minute. Pour into a baking dish, sprinkle over a tablespoon Parmesan cheese and bake in the oven for six minutes. Remove and serve. 847. CHICKEN CROQUETTES WITH FLAGEOLETS Carefully pick off all the meat from the turkey left over from yesterday and mince it exceedingly fine. Then proceed to prepare the croquettes exactly the same as per No. 700, substituting the following flageolets for the macedoine:

Open a pint can flageolets, drain and plunge in boiling water for five minutes. Drain again, heat a tablespoon butter in a small saucepan and add the flageolets. Season with half teaspoon salt and two saltspoons white pepper and let slowly cook for five minutes, frequently tossing them meanwhile. Dress the croquettes on a hot dish, pour a

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gill hot demi-glace (No. 122) around them, place the flageolets at both ends of the dish and serve.

Peel, cut in halves, remove the seeds from six ripe, sweet, mediumsized pears, place on a plate, add tablespoon powdered sugar, half a teaspoon ground cinnamon and one tablespoon maraschino, turn well in the seasoning and let infuse for fifteen minutes. Prepare a frying batter as per No. 204. Roll the pears in the batter and drop, one by one, in boiling fat and gently fry for ten minutes, turning with a skimmer occasionally. Lift up, drain on a cloth, lightly trim them, sprinkle over a little powdered sugar, dress on a dish with a folded napkin laid over Radishes (58) Rissolettes of Caviare (162) Cream of Barley Halibut, Caper Sauce Potatoes, Normande Plovers in Cases Cauliflower, Hollandaise Marron Ice Cream 849. CREAM OF BARLEY Wash a half pound barley in several cold waters and rub with the hands until the water is clear. Then drain and place in a saucepan with two and a half quarts beef broth (No. 701); add one sliced carrot, one sliced onion and two sliced leeks. Season with a teaspoon salt, cover the pan and let gently cook for two hours. Press it through a sieve and return it to the pan; add one pint milk, two gills cream and half ounce butter; whisk the whole well together for one minute, boil again, skim off the scum, add a teaspoon powdered sugar, whisk again for a minute, pour into a soup tureen and serve.

850. HALIBUT, CAPER SAUCE Procure two pieces of fresh halibut of one and a half pounds each, place in a frying pan, season with a teaspoon salt, a half teaspoon white pepper and a half gill white wine, a gill water and a half ounce butter. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, carefully place the fish on a dish; remove the spinal bones and keep warm. Heat in a small saucepan half ounce butter, mix in a heavy tablespoon flour, then pour in the fish liquor with half a gill of cream. Mix well, -boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, then continually mix for half minute. Strain the sauce through a cheesecloth into another small pan, add three tablespoons capers, mix well, then pour over the fish and serve. 851. POTATOES, NORMANDE Peel, wash and drain twelve very small round potatoes. Heat in a saucepan one and one-half tablespoons butter, add the potatoes and let

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THURSDAY, FOURTH WEEK OF FEBRUARY 245 briskly brown for ten minutes, turning over once in a while; sprinkle over a teaspoon salt. Cover the pan, set in the oven for twenty-five minutes. Remove, lift up with a skimmer, dress on a deep dish and 852. PLOVERS IN CASES Cut off the necks, wings and feet from six fat picked and singed plovers; cut open through the back, remove the intestines and keep the livers and hearts. Remove all the bones, without cutting the skin. Place the bones, hearts, livers, necks, wings and feet in a saucepan with one gill demi-glace (No. 122) and one gill tomato sauce (No. 16), adding one bay leaf, a saltspoon thyme, half saltspoon sage, one branch parsley and one branch chervil. Mix a little, cover the pan, and let simmer for thirty-five minutes; add one tablespoon of sherry; lightly mix; let boil for five minutes. Strain through a cheesecloth into a bowl, and keep warm till required.

Chop very finely two ounces lean raw veal, then pound it in a mortar with yolk of one egg, half teaspoon salt, a saltspoon cayenne pepper and a half saltspoon ground nutmeg to a fine paste. Divide this paste in the centre of the six boned plovers, spread over evenly, then give them their original forms, tie around with a string; lay on a roasting tin, place a very thin slice of larding pork over the breasts of each. Set in the oven to roast for twenty minutes. Remove from the oven, remove the pork, untie, then place in oval paper cases; spread a teaspoon of the sauce over each breast; arrange the cases on a dish with a folded napkin, decorate with parsley and serve with the rest of the sauce separately. 853. CAULIFLOWER, HOLLAND AISE Cut off the stalk and outer branches of a fresh, good-sized white cauliflower. Neatly trim all around. Have half a gallon water with a gill of milk and a tablespoon salt in a large saucepan, and when boiling add the cauliflower. Cover the pan and briskly boil for forty minutes. Remove, drain, dress on a dish with a folded napkin, and serve with the Hollandaise sauce separately.

853 A. SAUCE HOLLANDAISE Place two egg yolks in a small saucepan on the range with a teaspoon good vinegar and eight drops lemon juice from a very sound lemon. Sharply stir with a wire whisk for one minute, then place the pan into another larger one containing very hot, but not boiling, water and briskly stir for three minutes. Remove the pan from the water, then add little by little two ounces of the very best butter, continually stirring while adding it. Season with a saltspoon salt and a half saltspoon cayenne pepper. Stir well again for one minute and serve. 854. MARRON ICE CREAM Prepare a vanilla ice cream as per No. 42. Finely chop two ounces candied marrons and add to the ice cream in the freezer with two tablespoons maraschino. Mix well and serve.

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Friday, Fourth Week of February Fried Eggs with Tarragon Butter Smelts, Meuniere (280) Lamb Hash, Browned 855. FRIED EGGS WITH TARRAGON BUTTER Thoroughly heat half teaspoon butter in a small frying pan; carefully crack in two fresh eggs. Season with half saltspoon salt and a third of a saltspoon white pepper; fry on the range for two minutes, then place in a brisk oven for one minute. Remove, carefully glide the eggs on a large hot dish and keep hot. Repeat, making five more similar operations. When all on the dish, sprinkle over a teaspoon very finely chopped fresh tarragon.

Place an ounce of butter in a small frying pan on the range; toss until it gets a nice brown colour, then pour in a tablespoon good tarragon vinegar; lightly mix and immediately pour it over the eggs, evenly divided, and serve.

N. B. If convenient, use two small pans at a time in place of one. 856. LAMB HASH, BROWNED Pick off all the meat from the leg of lamb left over from yesterday. Cut it into small square pieces. Cut half the quantity of cold, boiled potatoes to the same size as the lamb and mix both together. Finely chop up one medium white onion and lightly brown it in a small saucepan with a light tablespoon butter, frequently mixing with the wooden spoon. Add the lamb and potatoes. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon ground nutmeg. Moisten with a pint of white broth (No. 701); thoroughly mix. Cover the pan, cook for five minutes on the range, then set in the oven to bake for thirty minutes. Remove, uncover; heat a tablespoon lard in a large frying pan; place the hash in this pan, give it an omelette form, and let slowly brown on the fire for ten minutes. Turn upon a hot dish, and serve. Canapes, Lorenzo (538) Broiled 'Venison Steaks, Currant Jelly 857. BROILED VENISON STEAKS, CURRANT JELLY Procure six small steaks of four ounces each from a tender leg of venison; neatly flatten them with a cleaver. Mix on a plate a table-

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FRIDAY, FOURTH WEEK OF FEBRUARY 247 spoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the steaks in the seasoning; arrange on a broiler and broil for four minutes on each side. Remove, dress on a hot dish, and send to the table with currant jelly separately.

Bisque of Mussels, Jardiniere Filet of Sole au Gratin (629) Potatoes, Macaire Ham Braise, Piquante Sauce Spinach a 1'Anglaise (247) Omelette with Fresh Mushrooms Broiled Spring Chicken on Toast Escarole Salad (100) Apple Praline"es 858. BISQUE OF MUSSELS, JARDINIERE Procure forty-eight fresh large mussels. Plunge in cold water and wash thoroughly. Drain and place in a large saucepan with three pints water and half a small bunch of parsley. Cover the pan and boil for fifteen minutes. Drain on a colander and save the broth. Remove the mussels from the shells and pound in a mortar to a pulp. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon, then add the mussels and broth, with a pint of milk in addition. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg. Mix for two minutes, and let come to a boil. Skim the scum from the surface, add half ounce butter, divide into very small bits, mix until melted, then strain the bisque through a Chinese strainer, then through a cheesecloth into another saucepan; add a jardiniere garnishing, as per No. 65; boil for five minutes more. Remove, pour into a soup tureen and serve.

859. POTATOES, MACAIRE Finely mince a medium, sound, white onion; place in a saucepan with a tablespoon butter and gently brown for five minutes; then add four cold, boiled potatoes cut into thick slices. Season with a teaspoon salt and two saltspoons white pepper; toss them a little, and let cook for fifteen minutes; lightly toss once in a while. Transfer into a vegetable 860. HAM BRAISE", PIQUANTE SAUCE Saw off a four-pound piece from a tender raw ham; skin and neatly trim all around. Heat a tablespoon leaf lard in a medium saucepan, lay in the ham and lightly brown for five minutes on each side. Lift up the ham and place on a plate. Arrange a mirepoix, as per No. 271, at the bottom of the pan, and let brown for five minutes on the fire, occasionally mixing; then add the ham; moisten with a gill claret, one gill demi-glace (No. 122) and one-half gill tomato sauce. Season with two saltspoons white pepper. Cover the pan, let boil for five minutes, then place in the oven to bake for thirty-five minutes. Strain through

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a Chinese strainer into another saucepan; add six medium, vinegar pickles, finely minced, one tablespoon finely chopped capers, half teaspoon chopped parsley and a tablespoon vinegar; lightly mix, then boil for two minutes. Pour over the ham and serve.

861. OMELETTE WITH FRESH MUSHROOMS Peel and thoroughly wash six medium, sound fresh mushrooms; drain well, then finely mince them. Place in frying pan with a tablespoon butter and cook on a moderate fire for six minutes, tossing once in a while.

Carefully crack eight fresh eggs in a bowl, add half a gill milk. Season with half teaspoon salt and two saltspoons pepper. Sharply beat up with a fork for two minutes. Pour the beaten eggs over the mushrooms, mix with a fork while cooking for two minutes, then let rest for half minute; fold up the opposite sides to meet in the centre; let rest for a minute. Carefully turn upon a large hot dish and serve 862. BROILED SPRING CHICKEN ON TOAST Cut off the necks and legs up to the first joint and split open through the back two very tender spring chickens of one and a quarter pounds each; draw, remove the breast bones, neatly wipe. Season all around with a teaspoon salt and half teaspoon white pepper. Lightly oil them with a tablespoon oil. Arrange on a double broiler and broil for ten minutes on each side. Remove.- Place six freshly prepared toasts on a large, hot dish, lay the chickens over the toast, spread a maitre d'hotel butter over them, decorate with a little watercress and serve. 863. SALAD DRESSING FOR ONE QUART Have in a cold soup plate a level teaspoon Oriental curry powder, half a teaspoon best French mustard, a light saltspoon English ground mustard, a light saltspoon cayenne pepper, one teaspoon finely chopped, thoroughly washed and drained fresh parsley, half a teaspoon finely chopped, sound, fresh chives (ciboulette), two medium, very sound, freshly peeled and finely chopped shallots (e*chalote), one-fourth of a small bean of sound, peeled garlic finely crushed, four teaspoons salt and one light teaspoon very fresh, finely ground white pepper, the rind of quarter of a sound lemon, finely chopped. Mix all the ingredients well together with a fork, then add a tablespoon good cool olive oil and with a fork sharply mash the whole until almost to a pulp, gradually add four tablespoons good white wine vinegar, briskly mix again, then transfer the whole into a vessel, add oil and vinegar — two-thirds oil to onethird vinegar — to make up one quart in all; thoroughly mix again, and then press through a strainer into a glass or stone jar and use as required, being very careful always to sharply shake the dressing before pouring it over the salad. The dressing should always be kept in a cold place, covered.

864. APPLE PRALINE" ES Peel and core six sound apples. Have four ounces granulated sugar and a pint and a half water in a saucepan, and as soon as it comes to a

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SATURDAY, FOURTH WEEK OF FEBRUARY 249 boil add the apples and cook for fifteen minutes, turning them with a skimmer once in a while. Remove, drain on a cloth and let cool off. Plunge two ounces of almonds in a pint of boiling water for two minutes. Drain and peel, then finely chop them; place in a copper basin with three ounces granulated sugar, half gill of water and a teaspoon vanilla essence. Stir the mixture with a wooden spoon for a half minute. Place the basin on a brisk fire and continually stir until of a nice brown colour, then remove from the fire. Arrange the apples on a dish, fill their cavities with currant jelly, evenly spread the almond preparation over the apples and let cool off. Trim off any superfluous preparation at the base of the apples and serve.

Saturday, Fourth Week of February Eggs Cocotte, Lyonnaise Fried Scallops Oatmeal Cakes 865. EGGS COCOTTE, LYONNAISE Heat a tablespoon butter in a frying pan, add two finely minced white onions; season with two saltspoons salt and a saltspoon white pepper; lightly mix, cover the pan with a plate and let slowly cook for fifteen minutes; take off the plate, add a tablespoon good vinegar and half teaspoon chopped parsley, mix a little; then divide the onions into six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season them with a teaspoon salt and half teaspoon white pepper, equally divided. Set the eggs in the oven for three minutes. Remove 866. FRIED SCALLOPS Place one and one-half pounds of very fresh scallops on a plate. Season with a teaspoon salt and half teaspoon white pepper, mix well in the seasoning, then lightly roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes. Remove, thoroughly drain on a towel, sprinkle over two saltspoons salt, dress on a hot dish with a folded napkin, decorate with six pieces of lemon and parsley greens and serve. 867. OATMEAL CAKES Boil in three-quarters of a pint of milk three ounces oatmeal with saltspoon salt for twenty minutes; let cool off. Then add three ounces sifted flour, two ounces sugar and half teaspoon baking powder. Knead with the hand for five minutes; then roll out on a lightly floured table,

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to the thickness of three-quarters of an inch. Then cut into six equal round pieces. Place on a lightly buttered pastry pan, lightly wet the surface with a little milk. Set in a moderate oven to bake for fifteen minutes. Remove, split open without separating, lightly butter the interior of each and serve hot.

Sausages with Lentils, Bretonne String Bean Salad with Eggs 868. SAUSAGES WITH LENTILS, BRETONNE Soak in fresh water for twelve hours a pint of lentils. Drain well and place in a saucepan with three pints cold water, a teaspoon salt, one medium carrot, cut in quarters, one branch of celery and branch of parsley, the celery and parsley tied up together. Cover the pan and let simmer for two hours. Uncover, remove all the vegetables. Heat in a small saucepan half ounce of butter, adding two tablespoons flour; briskly stir, then add one small white onion finely chopped up; stir again and let get a light brown colour. Pour in all the liquor of the lentils in this pan, lightly mix and boil for five minutes. Then add the lentils, mix a little and boil for ten minutes more, then keep warm. Lightly prickle with the prongs of a fork twelve stringless fresh sausages. Heat a tablespoon lard in a frying pan, place in the sausages and fry for five minutes on each side. Remove. Dress the lentils on a large hot dish, arrange the sausages on top of the lentils, crown-shape, and serve. 869. STRING BEAN SALAD WITH EGGS Open a pint can string beans, wash well in cold wrater, then thoroughly drain on a cloth. Place in a bowl, add two hard-boiled eggs, cut into eight pieces each, and half teaspoon freshly chopped tarragon. Season with three and a half liberal tablespoons of dressing as per No. 863. Mix well and serve.

Petite Marmite Kingfish Saute", Fines Herbes Fowl au Riz, Menagere Roast Ribs of Beef au Cresson (126) Tutti Frutti Jelly 870. PETITE MARMITE Have in a large saucepan three quarts of boiling water with a tablespoon salt and half teaspoon white pepper. Tie up two pounds of buttock beef with strings and add to the pan, with any beef, chicken or veal bones on hand; let slowly come to a boiling point. Carefully

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SATURDAY, FOURTH WEEK OF FEBRUARY 251 remove the scum from the surface with a skimmer. Peel and wash well two medium carrots, two small turnips and add to the s6up. Cover the pan and boil for ten minutes. Tie together two leeks, three branches of parsley and three branches of celery and add to the pan. Also add one small white onion, two cloves, one bay leaf, one sprig of thyme, six pepper corns and quarter of a small, well- washed cabbage; let very slowly simmer for two and a half hours. It is very important that during the two and a half hours it should simmer exceedingly slowly but continuously; by so doing you will be able to obtain a clear, strong, excellent broth.

Remove the meat and all the vegetables. Carefully skim the fat from the surface of the broth. Cut the meat into half -inch square pieces, and the vegetables — except the parsley — into quarter-inch-square pieces, and place in a hot soup tureen. Strain the broth through a cheesecloth into the tureen; place in tureen six slices of freshly toasted French bread; sprinkle over half a teaspoon of chopped parsley and 871. KINGFISH SAUT£, FINES HERBES Neatly draw, cut off the heads and split open two very fresh kingfish; remove the spinal bones; season all over with a teaspoon salt and half teaspoon white pepper; lightly wet with a tablespoon milk and gently roll in flour. Heat one tablespoon butter in a frying pan, add the fish, cut side downward; fry for six minutes, turn over with the skimmer and.set in the oven to bake for six minutes. Remove, dress on a dish, add half teaspoon chopped parsley, half teaspoon chopped chives and a saltspoon of chopped chervil to the pan; lightly mix, then squeeze in the juice of half a sound lemon, pour over the fish and serve. Neatly peel and wash eighteen of the smallest potatoes obtainable. Give them queen olive forms. Heat two tablespoons leaf lard in a frying pan, add the potatoes and fry to a nice golden colour, tossing occasionally, which will require about fifteen minutes. Then place in the oven for ten minutes. Remove, drain off the fat. Dredge over half teaspoon salt, adding half teaspoon chopped parsley and a very light tablespoon butter, toss them well and serve.

873. FOWL AU Riz, MENAGERE Neatly singe a tender, fat fowl of about three and one-half pounds. Pick out the eyes, remove the skin from the head and neck. Clip off the nails from the toes. Dip the feet in boiling water up to the first joint for two minutes, then with a coarse towel remove the skin from the feet. Neatly draw; remove the gallbag from the liver, separate the heart from the intestines and fat as well. Finely chop the liver and heart with half a medium white onion. Place the hash in a frying pan with a teaspoon butter and cook for five minutes; then transfer it into a bowl, adding to it four tablespoons bread crumbs, one ounce finely

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2S2 THE INTERNATIONAL COOK BOOK chopped beef marrow, half a teaspoon chopped chervil, half a bean finely crushed garlic. Season with two saltspoons salt and one saltspoon white pepper; crack in one fresh egg and pour in one tablespoon cold milk, mix with a wooden spoon for two minutes and then stuff the fowl with the preparation. Sew up the aperture, then nicely truss the fowl. Finely chop all the giblets, place in a large saucepan, adding three branches chopped celery, one finely chopped onion and two finely chopped leeks. Set the pan on the fire and cook for ten minutes, stirring occasionally. Add the fowl to the pan, moisten with a quart of hot water. Season with a teaspoon salt and a saltspoon white pepper. As soon as it comes to a boil, add four ounces Carolina rice, cover the pan and set in the oven for one hour. Remove the fowl from the pan, untruss, dress the rice on a large dish, place the fowl on top and serve. 874. TUTTI FRUTTI JELLY Prepare a gele*e a la creme de cocoa (No. 678). Finely chop up six candied cherries, one candied pear, two candied apricots, two candied plums and a candied lemon peel. Place these articles in a cylindershaped mould, embed the mould in ice, then pour the jelly over the fruits; briskly mix with a wooden spoon until it begins to freeze; tightly cover the mould, totally bury it in ice for thirty minutes; remove, dip in tepid water for a few seconds, unmould upon a cold dish with a Sunday, Fourth Week of February Peaches (463) Scrambled Eggs with Sweet Peppers Broiled Porgies, Maitre d'Hotel Smoked Beef in Cream (329) 875. SCRAMBLED EGGS WITH SWEET PEPPERS Cut three Spanish sweet peppers into quarter-inch square pieces, place in a frying pan with a tablespoon butter and gently cook for five minutes; crack eight fresh eggs in a bowl, add half a gill of milk, season with half teaspoon salt and one saltspoon white pepper. Sharply beat up for one minute, then pour the eggs over the peppers, mix well with the wooden spoon and cook for six minutes, very frequently, in fact almost continually, stirring them.. Dress on a hot deep dish and serve. 876. BROILED PORGIES, MA!TRE D'HOTEL Scale, neatly trim and wipe dry six small, very fresh porgies. Mix in a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; roll the porgies repeatedly in the seasoning. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a dish. Spread a maitre d 'hotel butter (No. 7) over them evenly and serve.

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SUNDAY, FOURTH WEEK OF FEBRUARY 253 877. BRIOCHE PASTE Sift on a table twelve ounces of the best flour; place three ounces of it into a bowl, make a fountain in the centre, place in it one-half ounce concentrated yeast and half gill lukewarm water; dilute the yeast with the water, then knead the whole together for five minutes; then fill up the bowl with lukewarm water and set in a warm place to raise for thirty minutes. Make a fountain in the flour on the table, put in it half an ounce fine sugar, half teaspoon salt, one tablespoon milk, four ounces butter and two eggs. Briskly knead with the hand for five minutes, then add two more eggs; knead with the hand for five minutes more, then add one more egg. Knead again to mix the egg. Lift the batter up from the table with the hand, and sharply throw it against the table as hard as possible; repeat this five times more. Thoroughly drain the water from the other bowl of dough, add it to this paste; sharply mix with the hand for five minutes. Place the dough in a large basin, cover with a damp towel and place in the ice box for four hours. Knead the dough on a table for five minutes, replace it in the basin, cover it, reset in the ice box for another hour.

Divide the brioche paste into twelve equal pieces, gently roll out to small dome shapes, arrange on a lightly buttered baking tin; lightly egg the surface with a hair pastry brush; set in a moderate oven to bake for twenty minutes. Remove and serve hot.

Souffle of Lobster Noisette of Lamb, Sauce Bearnaise Tomatoes en Ragout Cream Fritters, Strawberry Sauce 879. SOUFFLE" OF LOBSTER Heat one tablespoon butter in a small saucepan, add two tablespoons flour, briskly stir with a wooden spoon while cooking for one minute, add two gills milk and a gill cream; thoroughly mix and let boil for five minutes, then remove the pan to the table.

Split in two and crack the claws of two live lobsters of one pound each. Pick out all meat from the shells and body, place it in a mortar and pound to a puree, then add three egg yolks to the sauce; briskly whisk it, then gradually add the same to the lobster in the mortar, mixing unceasingly while adding it. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon of grated nutmeg; lightly mix. Press the puree through a sieve into a large bowl. Beat up the white of the three eggs to a stiff froth and gently mix it with the preparation. Place the puree into a lightly buttered souffle* dish, and set in a moderate oven for twenty-five minutes. Remove and serve.

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880. NOISETTE OF LAMB, SAUCE BEARNAISE Procure six small, round pieces of three ounces each, cut from a tender leg of lamb, neatly flatten and trim all around. Season with a teaspoon salt and half teaspoon white pepper. Place half ounce butter in a black frying pan, and when it obtains a nice light brown add the noisettes, one beside another, and cook for four minutes on each side. Remove, arrange a hot Bearnaise sauce, prepared as per No. 34, on a not dish; dress the noisettes over crown-like and serve. 88 1. TOMATOES EN RAGOUT Plunge four good-sized, red, sound tomatoes in the boiling water for one minute, lift them up, skin, cut them into quarters; place in a small saucepan, with half an ounce butter, three saltspoons salt, two saltspoons white pepper, three saltspoons sugar, half teaspoon freshly chopped parsley and half a bean of finely chopped garlic; lightly mix, place on the fire, cover the pan and let cook for ten minutes. Remove, pour into a deep dish and serve.

882. CREAM FRITTERS, STRAWBERRY SAUCE Have one and a half pints cold milk in a saucepan with four ounces sugar and a teaspoon vanilla essence; place the pan on the fire and boil for five minutes. Dilute one and a half ounces of corn starch in one gill cream and add to the milk, then briskly stir with the wooden spoon while boiling for three minutes; add two egg yolks, mix while cooking for two minutes more. Remove from the fire, pour the preparation into a lightly buttered tin and let cool off. Turn the preparation upon a lightly buttered part of the table, then cut into twelve even lozenge pieces. Dip each piece in beaten egg, then lightly roll in fresh bread crumbs; place in a frying basket and fry in boiling fat for ten minutes. Remove, drain on a towel, dredge two tablespoons powdered sugar over them. Dress on a hot dish. Pour a strawberry sauce around the fritters and serve. 883. STRAWBERRY SAUCE Press one gill preserved strawberries through a sieve into a saucepan, adding one ounce sugar and half a gill water; boil for five minutes and Potage Pilaff. Turque Salmon, Provencale Potatoes, Bateau Filet of Beef, Lyonnaise Sweetbreads en Coquilles French Peas (781) Punch, Menth Redhead Ducks with Fried Hominy (37) Vanilla Ice Cream (42) Langues de Chats 884. POTAGE PILAFF, TURQUE Wash well in cold water and drain on a sieve a quarter pint Italian rice. Place it in a saucepan with half pint tomato sauce (No. 16), half

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SUNDAY, FOURTH WEEK OF FEBRUARY 255 pint broth, half ounce butter, a few very small pieces raw chicken (the equivalent of the leg of a chicken), one teaspoon salt, and half saltspoon Spanish saffron. Cover and set the pan on a slow fire and let cook for thirty minutes.

Plunge six very fresh chicken livers in boiling water for one minute, remove, then cut into small square pieces and add to the rice. Moisten with one and a half quarts broth (No. 701) and two gills tomato sauce (No. 1 6). Boil for twenty minutes. Skim the fat from the surface of the soup. Pour into a hot soup tureen and serve with a little grated Swiss cheese separately.

885. SALMON, PROVEN^ALE Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with half teaspoon salt and saltspoon paprika. Pour in half gill white wine and two gills demi-glace (No. 122); boil for five minutes, then add twelve anchovies in oil, cut into small pieces, and three peeled and well-cleaned fresh mushrooms cut into very thin slices. Cover the fish with a sheet of lightly buttered paper. Set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish. Remove the spinal bones, pour the sauce over, sprinkle half teaspoon of chopped chives over and serve.

886. POTATOES, BATEAU Roll out very thin on a lightly floured table a quarter pound feuilletage (No. 756). Cut it into six oval parts, then line six small boatshaped tartlet moulds; trim well around the edges. Prepare a potato preparation as per No. 91, and with it evenly fill up the six moulds; neatly smooth the surface with the blade of a knife; lightly egg the surface of each, arrange on a tin, set in the oven for fifteen minutes. Remove, unmould on a hot dish and serve. 887. FILET OF BEEF, LYONNAISE Slit on both sides twelve large, sound Italian raw chestnuts; plunge in boiling water for five minutes, remove and skin with a towel. Peel twelve very small white onions and fry in a pan with a tablespoon lard to a light brown. Place a two-and-one-half-pound piece of fine filet of beef in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper; pour a half tablespoon melted butter on the surface of the filet and two tablespoons cold water. Set in a brisk oven for fifteen minutes, remove it to the oven door, then add the chestnuts and onions. Moisten with one gill demi-glace (No. 122), one gill tomato sauce (No. 16) and a half gill sherry. Reset it in the oven for twenty minutes, add two artichoke bottoms cut in quarters (if at hand), then roast for five minutes longer. Remove, dress the filet on a hot dish, pour the garnishing around the filet and serve. 888. SWEETBREADS EN COQUILLES Plunge six heart sweetbreads in cold water for two hours; lift them up and drop them in boiling water for five minutes; remove, drain, trim

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well, and cut into thin slices. Heat in a frying pan a tablespoon melted butter, add the sliced breads and cook for ten minutes, tossing them well meanwhile. Remove from the fire and keep warm. Heat a tablespoon melted butter in a saucepan, mix in two tablespoons flour, add one gill milk, one gill cream and a half gill port wine. Season with a teaspoon salt, one saltspoon cayenne pepper and a saltspoon ground nutmeg; thoroughly mix, add the sweetbreads, lightly mix and cook gently for five minutes. Dilute two egg yolks with a tablespoon cream and gradually add to the rest, lightly mixing while cooking for two minutes more. Remove, then evenly divide the preparation into six well-cleaned "table shells." Sprinkle a tablespoon grated Parmesan cheese over them; place on a baking tin and bake in the oven for ten minutes. Remove, place on a hot dish and serve.

889. PUNCH, MENTH (MINT PUNCH) Prepare a lemon-water ice, as per No. 376, and just before serving add two tablespoons mint liquor. Mix well and serve in six sherbet glasses.

890. LANGUES DE CHATS Place in a basin four ounces sugar with two eggs, stir with a wooden spoon for five minutes, then add two more eggs; briskly stir for five minutes more. Then add six ounces sifted flour with four tablespoons melted butter; mix for one minute. Slide a quarter-inch tube at the bottom of a pastry bag, drop in the preparation; lightly butter and flour a pastry tin, then press down the preparation into finger forms. Set in the oven and bake for ten minutes. Remove, and serve when cold. February 2gth (supposedly Monday) Omelette aux Croutons Broiled Kippered Herring (153) Mutton Kidneys with Bacon (195) 891. OMELETTE AUX CROUTONS Carefully crack eight fresh eggs in a bowl, add half gill milk; season with half teaspoon salt, two saltspoons white pepper; sharply beat up with a fork for two minutes. Cut out from a loaf of sandwich bread three slices quarter of an inch thick, trim off the crust and cut the bread into quarter-inch square pieces. Place a tablespoon of vinegar on a plate and lightly roll in the croutons.

Heat one and a half tablespoons melted butter in a frying pan, add the croutons and fry to a good light colour, then pour the beaten eggs into the pan; mix with a fork for two minutes, let rest for half minute j

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MONDAY, FEBRUARY TWENTY-NINTH 257 fold up both ends to meet right in the centre, let rest for one minute, turn upon a large hot dish and serve.

Oysters, Finnoise Minced Beef, Creole Carrots, Vichy 892. OYSTERS, FINNOISE Open twenty-four fresh, large oysters; detach them entirely from the deep shells, but leave them in the same deep shells with their own gravy. Finely chop up two medium, green peppers and evenly divide them on top of the twenty-four oysters. Squeeze two fresh red tomatoes through a sieve into a bowl and pour the juice over the oysters. Cut twenty-four very thin pieces bacon one inch square, and arrange a piece on top. of each oyster. Dredge a tablespoon fresh bread crumbs over all. Place them on a tin and bake in the oven for fifteen minutes. Remove, dress on a hot dish and serve. Should any of the juice from the oysters drop in the pan pour it over them before serving. 893. MINCED BEEF, CREOLE Cut away all the meat from the roast left over from Saturday and finely mince it. Prepare a Creole sauce as per No. 507. Add the beef to the sauce. Season with two saltspoons salt and a saltspoon white pepper; mix well and cook for twelve minutes. Pour into a deep dish 894. CARROTS, VICHY Neatly scoop and wash in cold water twelve small, sound carrots; cut them into slices a quarter inch thick; place in a saucepan with half an ounce butter and a half pint white broth (No. 701). Season with half teaspoon salt, a teaspoon sugar, and two saltspoons pepper; add two branches parsley and one branch chervil; lightly mix, cover the pan, boil for ten minutes, then set in the oven for thirty minutes. Remove, take out the parsley and chervil, pour the carrots into a vegetable Radishes (58) Lyon Sausage (582) Pure"e Faubonne Sea Bass, Shrimp Sauce Potatoes, Demidoff Squabs, Saute", with Tarragon Stuffed Tomatoes (.30) Ribs of Mutton Currant Jelly Dandelion and Doucette Salad Pudding, Venus 895. PURE"E FAUBONNE, CHIFFON ADE Have a pint of white beans soaked in cold water for ten hours Drain and place them in a saucepan with two cloves, one bay leaf, two

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small chopped onions, one sliced carrot, two leeks, four branches parsley, one ounce lean salt pork and one ounce of lean raw ham. Moisten with six pints of hot water. Season with one and a half teaspoons salt and half teaspoon white pepper. Cover the pan and let gently simmer for two hours. Then press all through a sieve, then through a Chinese strainer into another saucepan on the range, and boil for two minutes. Finely slice four clean lettuce leaves, two clean spinach leaves; place them in a frying pan with a saltspoon butter and cook on a brisk fire for five minutes, frequently tossing meanwhile, and then add to the soup; stir well with a wooden spoon, boil for one minute longer. Pour into a 896. SEA BASS, SHRIMP SAUCE Trim and neatly wipe two very fresh sea bass of one and one-half pounds each. Place in a frying pan, season with half a teaspoon salt and two saltspoons white pepper, add half an ounce butter, half gill white wine and a gill of water. Cover the fish with a buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove, dress the bass on a hot dish. Pour the shrimp sauce over and serve.

897. SHRIMP SAUCE Mix in a small saucepan a tablespoon flour with a tablespoon melted butter, and heat for half a minute; then pour a gill of the fish liquor into this roux with three-quarters gill cream. Mix well, then drain the sauce through a Chinese strainer into another saucepan; add eight shrimps, cut into small pieces, and two tablespoons of sherry; season with a saltspoon salt and half saltspoon cayenne pepper, lightly mix, then let boil for two minutes. Dilute an egg yolk in a tablespoon milk and add to the sauce; lightly mix while heating for one minute and serve. 898. POTATOES, DEMIDOFF Peel and wash eight medium, sound potatoes; plunge them in two quarts boiling water with a teaspoon salt for twenty minutes; drain and slice them into very thin slices, then fry in boiling fat five minutes. Lift up, drain on a towel, dredge a half teaspoon salt over them. Dress on a 899. SQUAB, SAUTE, WITH TARRAGON Cut the feet and necks off six fat, fresh squabs. Split open through the back, empty, and remove the breast bones. Envelope them in a coarse towel and gently -flatten them with a cleaver. Heat a tablespoon melted butter in a large frying pan, lay in the squabs, one beside another. Season with a half teaspoon salt and two saltspoons white pepper. Fry them for six minutes, turn them over, season with a half teaspoon salt and two saltspoons white pepper and cook for six minutes on this side as well. Take them off the pan and keep on a plate. Have six very thin slices of lean raw ham, place them in the pan in which the squabs were cooked and fry on a brisk fire for one minute on each side. Arrange

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TUESDAY, FIRST WEEK OF MARCH 259 the ham on a hot dish, place the squabs over. Have four tarragon leaves placed on top of each squab. Skim the fat from the surface of the gravy, add a half gill white wine to the gravy, a half gill demi-glace (No. 122) and a half teaspoon finely chopped tarragon. Boil for five minutes, pour over the squabs and serve.

900. RIBS OF MUTTON, CURRANT JELLY Procure a small rack of mutton of about three and a half pounds. Break the end bones and neatly trim the red skin from the top. Season with a teaspoon salt and half teaspoon white pepper. Lay it in the roasting tin, pour a tablespoon water into the tin, then set in the oven to roast for forty minutes, turning and basting it quite frequently meanwhile. Remove, dress the mutton on a large, hot dish, skim the fat from the gravy, pour the gravy over the rack and send to the table with currant jelly separately.

901. DANDELION AND DOUCETTE SALAD Thoroughly trim and pick off all stale leaves from a pint of fresh dandelion and one pint of doucette (corn salad). Wash both well in fresh water, then thoroughly drain in a wire basket or on a cloth; place in a salad bowl, well mixed. Pour over four light tablespoons dressing, as per No. 863. Mix well and serve.

902. PUDDING, VENUS Butter a quart mould. Ornament with two ounces candied ginger cut into thin strips.

Mix together in a bowl four yolks and the whites of five eggs, one pint milk or cream, two tablespoons rum and four ounces sugar; strain through a cheesecloth into the mould. Place the mould in a pan, with hot water up to half its height. Set in the oven to bake for forty minutes. Remove, let thoroughly cool off and serve.

Tuesday, First Week of March Poached Eggs, Cream Sauce Boiled Salt Mackerel, Butter Sauce Potatoes Copeaux 903. POACHED EGGS, CREAM SAUCE Have two quarts boiling water in a saucepan, with a teaspoon salt and two tablespoons vinegar. Crack in six fresh eggs, one by one, and poach for three minutes. Have six freshly prepared toasts on a large

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dish. Lift up the eggs with a skimmer and place two on each toast; poach six more in a similar way and place on the toasts. Prepare a cream sauce, exactly as per No. 445, pour it over the eggs 904. BOILED SALT MACKEREL, BUTTER SAUCE Soak in cold water during night two salt mackerel; remove the spinal bones. Place them in a sautoire with a quart hot water and boil for ten minutes. Remove, dress on a hot dish with a folded napkin, decorate with parsley greens, and serve with a little melted butter 905. POTATOES COPEAUX Peel, wash and drain two large, sound, raw potatoes, then cut into four even slices, crosswise, and with the point of a sharp knife cut them copeau-like to the thickness of a half dollar. Plunge them in cold water, wash well, drain on a cloth, then fry in boiling fat to a nice golden colour. Remove with a skimmer, thoroughly drain, dredge a teaspoon of salt over, dress on a dish and serve.

Fried Frogs' Legs, Tartare Sauce Almondigas (314) Pear Pie, with Cinnamon 906. FRIED FROGS' LEGS, TARTARE SAUCE Cut off the feet of one and a half pounds fresh, fat frogs' legs; remove any other adherings, keeping nothing but the perfect hind legs; place them on a plate, season with a teaspoon salt and a half teaspoon white pepper, well spread all over; lightly roll them in flour, then dip in beaten egg, and finally roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes. Lift them up, thoroughly drain, sprinkle a half teaspoon salt over, dress on a dish, decorate with six quarters of lemon and parsley greens and serve. 907. PEAR PIE, WITH CINNAMON Peel and cut in half eight medium, sound pears, remove the seeds, then finely slice them and place in a bowl. Season with one ounce sugar and a teaspoon.ground cinnamon. Mix well. Line a lightly buttered pie plate with a thin pie paste, as per No. 117. Place the pears in the pie plate, lightly egg the edges of the plate; cover the pears with another similar layer of pie paste; make a few small incisions on the surface, press down the two layers of paste around the border of the plate; lightly egg the surface. Set to bake in the oven for thirty minutes. Remove, let rest on a table for five minutes, sprinkle a little powdered sugar over and serve either hot or cold.

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TUESDAY, FIRST WEEK OF MARCH 261 Celery (86) Oysters (18) Caviare (159) Consomme", with Rice Pompano Saute", Brown Butter Lamb Steaks, Devilled Flageolets (95) French Artichokes, Poivrade Roast Chicken (290) Marrow Pudding 908. CONSOMME, WITH RICE Prepare a consomme as per No. 52, strain it into another saucepan and keep hot. Boil in a quart of water with a teaspoon salt three ounces rice for thirty-five minutes. Drain on a sieve and add it to the consomme, then boil for five minutes. Pour it into a soup tureen and serve. 909. POMPANO SAUTE", BROWN BUTTER Neatly wipe two fresh pompano of one and a half pounds each. Season with a teaspoon salt and half teaspoon white pepper. Wet them with a tablespoon milk and lightly roll in flour. Heat a light tablespoon melted butter in a frying pan, lay the fish in the pan and fry for six minutes on each side. Remove, dress on a dish, and take all the fat from the pan; place in it three-quarters of an ounce butter and toss on the fire till of a brown colour; pour over the fish, decorate with six "quarters" of lemon and serve.

910. LAMB STEAKS, DEVILLED Procure six small lamb steaks, cut from a tender leg of lamb, of four ounces each. Neatly flatten them. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil; repeatedly roll the steaks in the seasoning, arrange on a double broiler and broil for four minutes on each side. Remove, spread a devilled butter (No. n) over them, then roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Pour a devilled sauce (No. 82) over a hot dish, place the steaks over the sauce and serve. 911. FRENCH ARTICHOKES, POIVRADE Cut off the stalks and all stale leaves and neatly trim the under part of three medium-sized fresh -French artichokes. Rub the under part of each with a quarter of a lemon to prevent getting black, cut each into half, dress on a hors d'oeuvres dish and serve with the following sauce: Place in a bowl a teaspoon French mustard, two tablespoons vinegar and three tablespoons oil. Briskly mix the whole together with a wooden spoon for two minutes. Pour in a saucebowl and serve separately. 912. MARROW PUDDING Finely chop up three ounces raw beef marrow; place it in a basin with three ounces bread crumbs and briskly mix both with a wooden

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spoon for two minutes, then add two egg yolks, with two ounces sugar; mix again for two minutes longer; add half ounce candied lemon or orange peel, one tablespoon rum and one tablespoon sherry; mix again for a minute. Beat the whites of the two eggs to a stiff froth and gently add to the mixture, lightly mixing meanwhile. Lightly butter six small pudding moulds, then fill them up with the preparation; place the moulds in a roasting pan, pour hot water into the pan up to half the height of the moulds; set in the oven and bake for thirty-five minutes; remove, unmould upon a hot dish. Pour a rum sauce, prepared as per No. 41, over and serve.

Wednesday, First Week of March Rice Flour and Milk (464) Shirred Eggs, Heckscher Pigs' Feet on Toast (434) Griddle Flannel Cakes (136) 913. SHIRRED EGGS, HECKSCHER Plunge two medium, sound, fine red tomatoes in boiling water for one minute, take up and peel them, then cut into pieces and keep on a plate. Finely mince four medium, fresh mushrooms, neatly peeled, washed and thoroughly drained, and place them in a small saucepan with a finely minced green pepper and half an ounce raw ham cut into very small dice pieces; add a tablespoon of butter, place the pan on the fire and gently cook for ten minutes, frequently mixing with the wooden spoon meanwhile. Add the tomatoes; season with three saltspoons salt and one saltspoon white pepper; lightly mix. Finely chop up together a quarter bean sound garlic, one branch well-washed and drained parsley and one branch chervil, and add to the tomato pan. Lightly mix and let briskly cook for six minutes. Pour this preparation into a large baking dish; carefully crack twelve fresh eggs over the tomatoes. Mix half teaspoon of salt with two saltspoons of white pepper and a saltspoon ground nutmeg, and evenly sprinkle the seasoning over the eggs. Arrange two tablespoons of sweet cream over the yolks of the eggs. Set in the oven to bake for six minutes. Remove, place the baking dish on another cold one and serve.

Curried Scallops (53) Entrec6tes Pojarsky Gateau. Carmelite 914. ENTRECOTES, POJARSKY Neatly trim and flatten two tender sirloins beef of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon paprika.

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WEDNESDAY, FIRST WEEK OF MARCH 263 Heat a light tablespoon butter in a frying pan, place the steaks in the pan, one beside another, and cook for eight minutes on each side. Remove, place on a dish, pour the gravy over the steaks and keep hot. Prepare the same quantity of noodles as per No. 333 and arrange around the sirloins. Place an ounce of butter in a small saucepan, with two tablespoons of fresh bread crumbs, and toss on the fire until a nice golden colour; pour over the steaks and noodles and serve. 915. GATEAU, CARMELITE Prepare a pate-a-choux as per No. 336. Slide a quarter-inch tube to the bottom of a pastry bag, drop the paste into the bag, then have a clean baking tin; press down the paste into large olive shape in the tin and set them to bake in a slack oven for twelve minutes. Remove, let cool off.

Place half a pint of sweet cream in a copper basin, set on the ice and whisk up to a thick frost, then add two ounces fine sugar and one teaspoon vanilla essence; whisk again for a minute. Thoroughly wash and dry the bag used before, then drop the whipped cream into the bag, with the tube at the bottom as before. With a small stick the size of a pencil make a small, round opening in the centre and bottom of the cakes and insert cream in the opening of each cake. Have a clean melonshaped, quart pudding mould. Then carefully line the bottom and sides of the mould with the cakes and fill the interior of the mould with the rest of the cream. Carefully turn the cake into a cold dish, dredge a little fine sugar over and serve.

Veal Broth aux Racines Pickerel, Horseradish Sauce Potatoes Persillade (63) Salmi of Duckling, Parisienne String Beans au Beurre (139) Asparagus, B6arnaise Sauce Roast Ribs of Beef (126) Lettuce Salad (148) Macaroon Ice Cream 916. VEAL BROTH AUX RACINES Cut into small dice pieces one medium red carrot, one white turnip, two leeks, two branches white celery, one medium, white onion, two ounces lean raw veal from a leg, and one ounce lean raw ham. Heat one and a half teaspoons melted butter in a saucepan, add the above articles, stir well with the wooden spoon for one minute, then gently brown for ten minutes. Moisten with two and a half quarts white broth, season with a teaspoon salt and two saltspoons pepper, let come to a boil; skim the fat from the surface. If there be raw meat bones of any kind on hand add them to the pan. Cover the pan and let simmer for twenty-five minutes, then add two tablespoons of raw Italian rice. Season with one teaspoon Worcestershire sauce, re-cover the pan and

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slowly cook for thirty minutes more. Remove all the bones from the pan, skim off the fat, pour into a hot soup tureen and serve. 917. PICKEREL, HORSERADISH SAUCE Trim off the fins, cut off the head and neatly wipe a three-pound very fresh pickerel. Split in two through the back, remove the spinal bone, place fish in a sautoire pan. Season with a teaspoon salt and half teaspoon paprika. Moisten with a half gill white wine, a gill water, adding half an ounce butter. Cover with a lightly buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove and keep hot.

Heat a tablespoon melted butter in a small saucepan, add two level tablespoons flour; stir briskly while heating for half minute, then pour in one gill hot milk and three-quarters gill of the fish liquor; season with a saltspoon salt and half saltspoon pepper, mix until it comes to a boil, then add two tablespoons freshly grated horseradish; lightly mix. Dress the fish on a hot dish, pour the sauce over and serve. 918. SALMI OF DUCKLING, PARISIENNE Singe and neatly draw a fat duckling of about four to five pounds, keeping the heart and liver freed from the gall bag on a plate. Place in a small roasting pan a quarter sliced carrot, half a sliced onion, one sliced branch celery, one clove and a sprig of bay leaf; then place the duck on top. Season with a heavy teaspoon salt and half teaspoon white pepper; pour two tablespoons water in the pan, neatly spread a half tablespoon melted butter on top of the bird. Set in a brisk oven for twenty-five minutes, or until of a nice golden colour. Remove it from the oven. Then cut away the legs and breast from the duck, and cut each leg and the breast in three pieces. Place the pieces in a sautoire with two tablespoons sherry and a tablespoon brandy and keep warm. Place all the vegetables from the pan in a mortar, add the whole carcass, liver and heart, and sharply pound the whole to a pulp; transfer into a small saucepan with two gills of demi-glace (No. 122) and one gill tomato sauce; mix well and let boil for ten minutes. Strain this through a cheesecloth into the pan with the duck; lightly mix, let slowly boil for fifteen minutes on the range. Dress the pieces of duck on a hot dish, one overlapping another. Pour the sauce over and serve. 919. ASPARAGUS, BE"AXNAISE SAUCE Open a can of fine asparagus, and carefully lay them in a sautoire with their liquor; add a half pint water and a teaspoon salt, set on the fire, and as soon as it 'comes to a boil lift up the asparagus with a skimmer and lay on a napkin over a hot dish and send to the table with a freshly prepared B^arnaise, as per No. 34, separately. 920. MACAROON ICE CREAM Prepare the same quantity of macaroons as per No. 43. Place twelve of them on a tin and thoroughly dry them in the open oven. Remove and finely crush them.

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THURSDAY, FIRST WEEK OF MARCH 265 Have a vanilla ice-cream preparation as per No. 42, and just after straining the preparation into the freezer add the crushed macaroons. Mix well with a wooden spoon, proceed to finish the ice cream in the same manner, and serve with twelve macaroons around it. Thursday, First Week of March Poached Eggs with White Wine Picked-up Codfish in Cream Beef Hash 921. POACHED EGGS WITH WHITE WINE Have a quart of water in a saucepan with a teaspoon salt, the juice of a sound lemon and one gill white wine, and when it briskly boils carefully crack in six fresh eggs and poach for three minutes. Carefully remove them with a skimmer, neatly trim and place them on three freshly prepared toasts. Poach six more in a similar way, arrange them on three other toasts and serve very hot.

922. PICKED-UP CODFISH IN CREAM Neatly shred a pound of boneless codfish, and plunge into a quart of boiling water for five minutes. Thoroughly drain on a sieve, carefully press the cod with a spoon, so as to get it as dry as possible. Mix in a saucepan one and a half tablespoons.of melted butter with one and a half tablespoons of flour; pour in one gill of hot milk and one gill of cream. Season with two saltspoons of white pepper and a saltspoon of grated nutmeg. Lightly mix until it comes to a boil, then add the codfish; lightly mix, cook for five minutes longer, lightly mixing once in a while, dress on a hot dish and serve.

923. BEEF HASH Pick off all the meat from the roast beef left over from yesterday and cut it into small dice pieces. Have half that quantity of finely chopped, cold, boiled potatoes. Heat a tablespoon butter in a small saucepan, add one finely chopped onion and cook to a light brown, occasionally stirring. Add the beef and potatoes. Season with half teaspoon salt, two saltspoons white pepper, and a saltspoon ground nutmeg. Moisten with half pint white broth (No. 701). Lightly mix, cover the pan and cook on the range for five minutes, then set in the oven to bake for thirty minutes. Remove, dress on a hot dish, sprinkle a teaspoon of freshly chopped parsley over and serve.

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Oyster Saute, Meuniere (749) Veal Chops, Piedmontaise Omelette Souffle au Rhum Prepare the broth as per No. 578, adding a tender, well-cleaned fowl, which will be used for dinner to-night.

924. VEAL CHOPS, PIEDMONTAISE Heat a tablespoon butter in a small saucepan, add one finely chopped onion, one ounce finely chopped lean raw ham and half a finely chopped green pepper; slowly cook for five minutes or until a light brown, frequently stirring meanwhile. Add four ounces Italian rice, gently stir and cook for five minutes, lightly mixing at the bottom meanwhile; moisten with a pint of broth (No. 701) and one gill tomato sauce (No. 16). Season with a teaspoon salt, two saltspoons white pepper and half saltspoon Spanish saffron. Mix again, cover the pan, boil for five minutes, then set in the oven for twenty-five minutes. Remove and keep warm. Neatly trim and flatten six veal chops. Season them all around with a teaspoon salt and a half teaspoon pepper; lightly roll them in flour, then in beaten egg and in bread crumbs. Heat two tablespoons lard in a frying pan, add the chops, one beside another, and fry for eight minutes on each side. Dress the rice in the centre of a dish, dome shape, arrange the veal chops around the dish and serve.

925. OMELETTE SOUFFLE AU RHUM Place four egg yolks in a bowl with three ounces granulated sugar and two tablespoons good rum; sharply mix with a wooden spoon for eight minutes. Beat up to a stiff froth the whites of six eggs, add to the yolks, and gently mix with a skimmer for one minute. Arrange three-quarters of the preparation on a large baking dish in omelette form. Place the rest of the preparation in a pastry bag, with a fancy tube previously placed at the bottom of the bag, then decorate the top and all around the omelette with the contents of the bag. Dredge two tablespoons sugar all over the omelette, place the dish on a hot range a minute, then set in the oven to bake for twenty minutes. Remove and immediately send to the table. DINNER Consomme", Deslignac Broiled Weakfish, Maitre d'H6tel Potatoes, Bignons (403) Chicken Patties, Parisienne Green Peas with Mint (375) Roast Quails, sur Canapes (272) Babas aux Fruits 926. CONSOMM£, DESLIGNAC Prepare a consomme* as per No. 52, straining it into another saucepan; keep it simmering. Crack in a bowl one egg, adding the yolk of another

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THURSDAY, FIRST WEEK OF MARCH 267 diluted with a gill hot consomme*. Lightly butter two small pudding moulds; strain this preparation through a cheesecloth into the two moulds, place them in a small tin with hot water up to half their height and bake in the open oven for fifteen minutes. Remove, let cool off, unmould, cut the custard into thin slices, then add them to the consomme*; add also three tablespoons of canned or cooked green peas, heat up a minute, pour into a soup tureen and serve.

927. BROILED WEAKFISH, MA!TRE D'HOTEL Cut the head off, trim and split in two through the back, a very fresh weakfish of three pounds. Remove the spinal bone, season with a teaspoon of salt and half teaspoon paprika. Rub it all around with a teaspoon oil, place it on the broiler, cut side downward, and broil for six minutes on each side. Remove, dress on a dish, spread a maitre d'h6tel butter, as per No. 7, over and serve.

928. CHICKEN PATTIES, PARISIENNE Remove all the meat from the fowl of this morning, and cut into quarter-inch square pieces. Cut in same shape six canned mushrooms and one truffle. Heat in a saucepan one tablespoon butter with two level tablespoons flour; stir a little, then moisten with a half pint white broth; mix well. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and reduce the sauce ten minutes, frequently stirring with the wooden spoon. Then add the chicken, mushrooms and truffles, with a tablespoon sherry. Mix well and cook for ten minutes more, lightly mixing occasionally. Dilute an egg with a tablespoon cream and add to the rest, continually stirring while heating for one minute. Place six patties on a hot dish, fill them up with the preparation, cover them, decorate with a little 929. How TO PREPARE PATTIES Roll out on a lightly floured table a half pound fueilletage (No. 756) to the thickness of a quarter inch; then with a round pastry (dentilated) cutter three inches in diameter cut out six pieces and turn them on a clean, cold, lightly wetted baking sheet, and with a plain round cutter of one and a half inches in diameter make an incision in the centre of each down to three-quarters of the height of the paste, being very careful not to cut through. With a hair pastry brush lightly wet the surface of each, and with the back of a fork make a few light lines in the centrepiece of each. Set in a brisk oven for fifteen minutes. Remove, carefully lift up the covers without breaking them and empty them with a fork. Place them on a plate, cover, and keep warm until required.

930. BABAS AUX FRUITS Prepare the paste and bake six babas as per No. 687. Place in a saucepan three-quarters pint water with four ounces sugar and two tablespoons kirsch, let come to a boil, then drop the babas

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in the syrup and infuse for three minutes, but only three at a time. Lift up with a skimmer, stand on a dish, pour the fruit sauce over them and 931. FRUIT SAUCE Cut into small dice pieces half a peeled, seeded pear, quarter of a peeled and cored apple, half a canned apricot, six preserved, stoned cherries, two slices of peeled and cored pineapple and any other fruit at hand. Place all these fruits in a small pan with two ounces sugar, one gill water, one tablespoon kirsch and one tablespoon maraschino; boil for five minutes and use as required.

Friday, First Week of March Scrambled Eggs, en Surprise 932. SCRAMBLED EGGS, EN SURPRISE Stick a needle in the thick, round end of eight fresh eggs, then carefully clip off a small piece at the thin ends. Shake out the inside of the eggs into a bowl, keeping both shells and covers. Season the eggs with a half teaspoon salt and two saltspoons white pepper, pour in a half gill milk and beat up with a fork for one minute. Heat a tablespoon butter on a frying pan, pour in the beaten eggs, stir well with a wooden spoon for two minutes, let rest for one minute, then stir again while cooking for three minutes. Prepare six small, round toasts of one and a half inches in diameter and cut out a small, round piece in the centre of each. Place them on a dish with a folded napkin, then fill the six shells with scrambled eggs, set the eggshells on the cavity of the toasts, cover them with their covers and serve.

Soft Shell Clams, Vaudeville Pork Chops, Bucharest Eggs, Crimmins 933. SOFT SHELL CLAMS, VAUDEVILLE Heat in a small saucepan one and a half tablespoons butter, adding six finely chopped shallots; cook for five minutes, occasionally stirring meanwhile, then mix in two tablespoons flour, pour in one gill hot milk, one gill cream and two tablespoons sherry. Season with half teaspoon salt, a saltspoon cayenne pepper and half a saltspoon grated nutmeg; then continually mix until it comes to a boil. Thoroughly clean thirty-

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FRIDAY, FIRST WEEK OF MARCH 269 six good-sized fresh, soft clams, keeping nothing but the perfect bodies, totally cleared of sand. Plunge them in a quart of boiling water for one minute. Thoroughly drain and add them to the sauce; gently mix, being careful not to break the bodies; cook for one minute. Pour into a baking dish, dredge a tablespoon bread crumbs over them and arrange a few small bits of butter over the surface. Set in the oven to bake for five minutes. Remove and serve.

934. PORK CHOPS, BUCHAREST Trim off the stalk and outer leaves of a very small, red, sound cabbage, then cut it into quarters and remove the inside stalk and finely slice it. Sprinkle over it one tablespoon salt, then repeatedly turn over with the hands until free from water. Place in a saucepan, with a carrot cut in quarters, one onion cut in half and a two-ounce piece of salt pork. Season with half teaspoon white pepper, moisten with a pint of water; cover the pan and let boil for ten minutes. Set to bake in the oven for one hour. Remove, take up the pork, carrot and onion, keeping the pork for to-morrow. Drain off the water, then add two tablespoons freshly grated horseradish; mix well and keep hot. Neatly trim and flatten six pork chops; season with a teaspoon salt and half teaspoon paprika, then roll the chops in flour, dip in beaten eggs and then in bread crumbs. Heat in a frying pan two tablespoons lard, place the chops, one beside another, in the pan and fry for eight minutes on each side. Place the cabbage in the centre of a large dish; arrange the chops over, pour a cream sauce (No. 736) around the dish and serve. 935. EGGS, CRTMMINS Finely chop a sound, green pepper and place it in a small saucepan with a tablespoon butter and cook for five minutes, or until it attains a nice light brown; pour in two gills of tomato sauce (No. 16), lightly mix; then add six finely minced mushrooms, six shelled, fresh shrimps cut into small pieces, one truffle very finely minced and half teaspoon freshly chopped parsley; lightly mix and let gently cook for ten minutes. Pour the preparation into a large baking dish. Carefully crack twelve fresh eggs over the preparation; mix a half teaspoon salt with a half teaspoon white pepper and two saltspoons curry powder and evenly season the eggs with it. Divide two tablespoons cream on top of the eggs. Set in the oven to bake for six minutes. Remove, place the dish on another cold one and serve.

Bisque of Codfish White Perch, St. Gothard Beef a la Mode (534) Spaghetti Polonaise Roast Capon (378) Escarole Salad (100) 936. BISQUE OF CODFISH Boil two quarts water in a saucepan with tablespoon salt and half teaspoon white pepper; add one saltspoon thyme, one bay leaf, two

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cloves, one medium, sliced carrot, one sliced onion, one leek, two branches celery, two branches parsley, all sliced. Cover the pan and let slowly boil for thirty minutes. Add one pound fresh codfish cut into pieces, and bones. Re-cover the pan and boil for fifteen minutes. Heat in a saucepan one and a half tablespoons melted butter, adding three tablespoons flour; stir while heating for one minute. Strain the fish broth into this roux and briskly whisk for a minute. Then add one gill milk and two gills cream. Season with a saltspoon grated nutmeg and saltspoon cayenne pepper; mix with a wooden spoon while boiling for five minutes. Dilute one egg yolk with a tablespoon milk and add to the bisque, constantly mixing while heating, without boiling, for one minute. Strain through a cheesecloth into a soup tureen and serve. 937. WHITE PERCH, ST. GOTTHARD Trim, scale and neatly wipe six very fresh white perch; season with a teaspoon salt and half teaspoon pepper and keep on a plate. Slice exceedingly fine four medium, peeled and washed raw potatoes. Season with half a teaspoon salt and two saltspoons white pepper; turn them well in the seasoning. Lightly butter an enamelled, low-edged, small roasting pan. If not at hand, use a well-cleaned buttered tin. Arrange a layer of potatoes all over the bottom of the pan; sprinkle a half tablespoon grated Swiss cheese over, arrange a few very little bits of butter over, lay another similar layer of potatoes, cheese and butter, and so on until all the potatoes are used. Set in the oven for fifteen minutes. Remove, arrange the six perch on top of the potatoes, pour half gill white wine over them and set in the oven to bake for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, spread a teaspoon chopped parsley over all, and send to the table in the same dish. 938. SPAGHETTI, POLONAISE Plunge a half pound spaghetti in two quarts boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve and place on a large dish. Have one ounce butter in a frying pan with three tablespoons fresh bread crumbs; toss well on the fire until the crumbs have attained a nice golden colour. Spread over the spaghetti and Prepare the same amount of ladyfingers as per No. 150, then line the bottom and sides of a quart pudding mould with some of the prepared ladyfingers. Place half a pint of thick, sweet cream into a basin, set the basin on ice, and w'ith a pastry wire whisk up the cream to a stiff froth, let rest for two minutes, then remove all the whipped cream with the skimmer and place in another cold basin; add three ounces fine sugar and two teaspoons vanilla essence, and briskly whisk it up again for five minutes. Slide a fancy tube to the bottom of a pastry bag, drop in the cream, fill up the mould; then turn the charlotte upon a cold dish, and with the remaining cream in the bag neatly decorate the top and all around the charlotte and serve.

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SATURDAY, FIRST WEEK OF MARCH 271 Saturday, First Week of March Fried Eggs, Anchovy Butter Halibut Steaks (61) Chicken Livers en Brochettes (600) 940. FRIED EGGS, ANCHOVY BUTTER Crack two fresh eggs in a lightly buttered, small frying pan. Season with a half saltspoon salt and quarter saltspoon white pepper and fry for three minutes. Glide them on a hot dish and keep warm; proceed to prepare five other portions in the same way. When all are on the dish place an ounce of butter in a small frying pan, toss well on the fire until of a light brown, then pour in a teaspoon anchovy essence and a teaspoon good vinegar; toss lightly again, then pour over the eggs and Oyster Coquilles with Celery Ragout of Mutton, Fermiere 941. OYSTER COQUILLES WITH CELERY Cut a well-trimmed and cleaned stalk of fine, crisp white celery into quarter-inch square pieces and boil in a pint of water with half teaspoon salt for thirty-five minutes. Thoroughly drain, and keep one and a half gills of the celery broth. Mix in a saucepan one tablespoon butter with two tablespoons flour; briskly stir while heating for one minute; pour in the one and a half gills celery broth, adding one gill cream. Season with half teaspoon salt, two saltspoons paprika and saltspoon grated nutmeg, mix well and let gently simmer for twenty minutes. Plunge twentyfour large, fresh-opened oysters with their liquor into a half pint water and boil for five minutes. Drain, add the oysters and celery to the sauce, with a half gill of the liquor; lightly mix, then evenly divide the preparation in six table shells. Sprinkle over them two tablespoons grated Parmesan cheese, place the shells on a tin, then set in the oven for ten minutes or till of a nice golden colour. Remove and serve. N. B. Unless otherwise mentioned, a tablespoon flour means about a "level," not a "heaping," tablespoonful.

942. RAGOUT OF MUTTON, FERMIERE Cut four pounds of mutton, from the neck part, into pieces one and a half inches square. Heat three tablespoons lard in a saucepan, add the mutton, season with one and a half teaspoons salt and half teaspoon white pepper, and cook to a light brown. Remove all the fat from the

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pan and sprinkle three tablespoons flour over the meat; stir with a wooden spoon while cooking for two minutes. Moisten with a half pint water and a pint pure tomato juice; lightly mix and briskly boil for three minutes. Pick up the pieces of mutton with a fork and place in another saucepan. Strain in the gravy and set the pan on the fire. Season with half teaspoon salt, add two finely minced carrots, six very small onions lightly browned in butter, the two ounces of cooked pork left over from yesterday, cutting it in small quarter-inch square pieces; two medium, peeled, raw potatoes cut in large olive forms. Tie together two branches of parsley, two branches of chervil, one bay leaf, two cloves and one bean sound, peeled garlic and add to the ragout; gently mix. Cover the pan, boil for five minutes, then set in the oven for one hour. Remove, skim the fat from the surface, take out the tied herbs, add three tablespoons of cooked green peas, mix a little, pour into a deep, hot dish and send to the table.

Crack four eggs in a bowl, add six tablespoons flour and one saltspoon salt. Sharply beat up with a whisk for five minutes, then gradually add one and a half gills cold milk, continually mixing for five minutes more. Lightly butter two large frying pans and thoroughly heat them on the fire. Divide the batter, spreading it all over the bottom and sides of the pans. Cook on the fire for one minute, then place in the oven for five minutes. Remove to the oven door, sprinkle a little powdered sugar over them, return to the oven for three minutes more. Remove, glide them on two different dishes, and serve with six " quarters" of sound lemon and powdered sugar separately. Olives Lyon Sausage (582) Sorrel Soup Sheepshead, Caroline Potatoes, Vauban Veal Tongue Braise* with Spinach Hindustan Vegetables 944. SORREL SOUP Remove the stalks from a pint of very fresh sorrel. Wash well in running cold water, take up with the hands and carefully press out all water. Then cut it into julienne strips. Heat a tablespoon butter in a saucepan, add the sorrel, cover the pan and steam on a slow range for ten minutes, occasionally mixing meanwhile; then mix in two tablespoons flour, moisten with two quarts white broth (No. 701) or water and one pint milk. Season with two teaspoons salt, half teaspoon white pepper and one teaspoon of sugar; mix a little, then let slowly boil for twenty

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SATURDAY, FIRST WEEK OF MARCH 273 minutes. Add the white of one egg and a half gill of cream; boil for one minute. Dilute the egg yolk with two tablespoons milk and add to the soup. Continually mix while cooking for five minutes more. Pour 945. SHEEPSHEAD, CAROLINE Cut off the head, scale, trim and wipe well a fresh sheepshead of three and a half pounds. Split in two through the back, remove the spinal bone and lay in a small tin. Season with a teaspoon salt and half teaspoon paprika; pour in a half gill white wine and a gill of water; place six finely chopped shallots on top of the fish, spread half ounce of butter over the surface; place two branches parsley in the pan. Cover the fish with a sheet of lightly buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress on a hot dish and keep hot. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, then strain in the fish gravy, adding half a gill tomato sauce (No. 16); mix well, boil for two minutes, pour over the fish and serve.

946. POTATOES, VAUBAN Cut four medium, peeled and washed potatoes into dice-square pieces, plunge them in boiling water for two minutes, drain on a sieve; heat one tablespoon butter in a large frying pan, add the potatoes, season with half teaspoon salt and two saltspoons white pepper and gently fry them for ten minutes, or until a good golden colour, frequently tossing them meanwhile. Dress on a hot dish and serve. 947. VEAL TONGUE BRAIS£ WITH SPINACH Place a mirepoix, prepared as per No. 271, at the bottom of a braising pan, with two tablespoons leaf lard, and lightly brown on the fire for ten minutes. Add three well-trimmed, fresh veal tongues; season with a teaspoon salt and half teaspoon white pepper. Moisten with half pint broth (No. 701), one gill demi-glace (No. 122), a half gill tomato sauce (No. 16) and one tablespoon of tarragon vinegar. Cover the pan, let boil for ten minutes, then set in the oven for fifty minutes. Remove, skin the tongues; cut them into halves, lengthwise. Place a spinach, prepared as per No. 399, on a hot dish. Dress the tongues over the spinach, strain the gravy around and serve. 948. HINDUSTAN VEGETABLES Cut off the ends and stalks of twelve very good-sized fresh okras; plunge and keep them in cold water until required. Cut in half and finely slice one medium, white onion and fry it in a tablespoon butter for five minutes, adding half a small, peeled eggplant cut into half-inchsquare pieces; lightly mix and cook for six minutes; then add the okras well drained, and one peeled, red, crushed tomato. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry liowder; mix a little. Cover the pan and cook on range for five minutes,

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then set in the oven for thirty minutes. Remove, pour into a vegetable Sunday, First Week of March Omelette Jardiniere Spanish Mackerel (689) Julienne Potatoes (799) 949. OMELETTE JARDINIERE Place in a small frying pan two tablespoons cooked green peas with two tablespoons canned string beans, cut into very small pieces, and one tablespoon canned asparagus tips; add one tablespoon butter. Season with three saltspoons salt and one saltspoon white pepper and let cook on the range for five minutes. Dredge over a teaspoon flour, toss a little, add half gill milk and half gill cream, also a few little bits of butter; mix well and let cook for five minutes.

Prepare an omelette, as per No. 75, and just before folding up spread half the prepared vegetables over the omelette; fold up both sides, let rest, turn out upon a hot dish, arrange the balance of the vegetables around the dish and serve.

Cut off the heads of six fat squabs; remove feet at the first joint, split open through the back, draw and remove their breast bones; envelope squabs in a coarse towel and flatten them with a cleaver. Mix on a plate a teaspoon salt, half a teaspoon white pepper and one tablespoon oil. Repeatedly roll the birds in the seasoning. Arrange on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish on freshly prepared toasts, spread a little butter over them and serve with watercress around the dish. Plain-Baked Live Lobsters Turkey Hash en Bordure Cream of Caramel (480) Have three medium stalks fresh celery. Pick off all leaves and roots, keeping only the perfect hearts for to-night's dinner. Cut the branches into small pieces, and the roots as well, then thoroughly wash in cold water, drain well and place in a saucepan with one and a half

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SUNDAY, FIRST WEEK OF MARCH 275 pounds finely chopped lean, raw shin of beef, two branches of wellcleaned parsley, one branch of chervil and a fine branch of chives. Add two egg whites; season with two teaspoons of salt and two saltspoons white pepper; stir with a wooden spoon for five minutes, then gradually pour in two and a half quarts water, continually stirring while adding it; place the pan on the open fire and continually mix until it comes to a boil. Shift the pan to the corner of the range and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into six cups and serve. If any of the broth is left over, strain it into the white broth (No. 701).

952. PLAIN-BAKED LIVE LOBSTERS Cut off near the body the large and small claws of three small lobsters, one pound each. Split the bodies into two even halves, crack the claws with a cleaver and remove the stony pouch; season the bodies with a half teaspoon salt and a half teaspoon paprika; spread a tablespoon oil over the bodies; place the large claws and bodies on a roasting tin and set in the oven for twenty-five minutes. Remove, dress the lobsters on a large dish, decorate with a little parsley greens and six "quarters" of lemon and serve.

953. TURKEY HASH EN BORDURE Detach all the meat from the turkey left over from yesterday and cut into very small, square pieces; keep on a plate until required. Mix in a small saucepan a tablespoon butter with one and a half tablespoons flour; stir well while heating for half a minute; pour in a gill cream and a gill milk. Mix well until it comes to a boil, then add the turkey. Season with a half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; lightly mix and let simmer for ten minutes. Remove and keep hot. Slide a fancy tube at the bottom of a pastry bag, then drop in a brioche potato preparation, as per No. 95, and nicely decorate the border of a baking dish with it. Pour the hash in the centre of the dish, sprinkle a tablespoon Parmesan cheese over it and place in the oven for ten minutes. Remove and serve.

Celery (86) Salted Devilled Almonds Okra, Richmond Red Snapper, Demi-deuil Potatoes, Duchesse (304) Filet of Beef, Ecossaise String Beans au Beurre (139) Sweetbreads Braise, Bercy Stuffed Sweet Red Peppers Siberian Punch Roast Chicken (290) Chicory Salad (38) Small Nougats of Oranges 954. SALTED DEVILLED ALMONDS Shell a half pound fine large almonds, then plunge them in a quart boiling water, with a half teaspoon salt, for four minutes. ' Drain on a

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sieve; neatly peel and wipe dry on a cloth. Lightly butter a pie plate, place the almonds in the plate and set in a moderate oven for ten minutes, occasionally turning them over with a wooden spoon meanwhile. Pour over them one tablespoon very hot melted butter, repeatedly turn them with the spoon, sprinkle a light teaspoon fine salt and a saltspoon cayenne pepper over them, lightly mix again, return them to the oven and roast for twenty minutes or until they are of a nice golden colour, being very careful to mix them frequently with the wooden spoon. Remove from the oven, drop them on a clean towel to drain, dredge over a teaspoon salt and one light saltspoon cayenne pepper, then briskly shake them in a folded cloth or tin can. Dress on a glass dish with a fancy paper over it and serve hot.

Peanuts or any other kind of nuts may be prepared in this way. 955. OKRA, RICHMOND Cut into small dice-pieces one and a half ounces raw, lean veal; cut in same way, but a little smaller, two leeks, one medium onion, one green pepper and one ounce raw, lean ham; place these articles in a saucepan with one and a half tablespoons melted butter and gently brown for ten minutes, lightly stirring once in a while. Moisten with five pints water and half pint pure tomato juice. Season with a tablespoon salt and half teaspoon white pepper, adding about a pound of raw veal bones; let gently boil for thirty minutes. Trim and wash twelve fresh okras, cut them into pieces a quarter-inch thick and add to the soup; let boil for twenty-five minutes more. Add two tablespoons canned sweet corn and two tablespoons canned lima beans; boil for five minutes longer. Remove the bones, skim the fat from the surface, 956. RED SNAPPER, DEMI-DEUIL Procure a three-pound piece fresh red snapper, bone it, trim and neatly wipe. Place it in a sautoire, season with a teaspoon salt and two saltspoons paprika, moisten with a half gill white wine and one gill water; add two branches parsley. Cover the fish with a lightly buttered paper, boil for five minutes, and place in the oven for twenty minutes. Remove, dress on a hot dish and keep warm.

Mix in a saucepan one tablespoon butter with one and a half tablespoons flour; heat for half minute, then strain the fish gravy into this; add half gill cream and a tablespoon sherry; mix well. Cut into julienne strips four heads canned mushrooms, half ounce smoked beef tongue, one very small truffle, and add to the sauce. Mix a little; boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, continually mixing while adding. Pour the sauce over the fish and 957. FILET OF BEEF, ECOSSAISE Lay a mirepoix into a small roasting pan, as per No. 271. Neatly trim a twq-and-a-half-pound piece filet of beef. Season all around with a teaspoon salt and half teaspoon white pepper; lay the filet over

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SUNDAY, FIRST WEEK OF MARCH 277 the mirepoix, spread a tablespoon melted lard over it, pour two tablespoons water in the pan; set in the oven to bake for thirty-five minutes, turning and basting it occasionally. Remove, pour a poivrade sauce, as per No. 546, on a hot dish, place the filet over and serve. 958. SWEETBREADS, BERCY Soak six heart sweetbreads in plenty of fresh water for two hours; drain. Then plunge the sweetbreads in two quarts of boiling water with a teaspoon of salt for five minutes. Drain, then place in cold water for five minutes; drain well again. Lard their surfaces with six thin strips of larding pork. Finely slice half a carrot, half an onion, two branches of parsley, one branch of celery and one leek. Place all the vegetables at the bottom of a frying pan, adding all the skin and parings of the piece of pork cut out for the larding strips. Arrange the sweetbreads over the vegetables. Season with a teaspoon salt and half teaspoon white pepper; add a tablespoon melted butter to the pan, place on the fire for six minutes; moisten with one gill white broth (No. 701), one gill white wine and one gill of demi-glace (No. 122). Cover the breads with a piece of buttered paper, then set in the oven for thirty minutes. Remove, lift them up, lay over six small, round toasts and keep warm. Place in a small saucepan one small, finely chopped onion with a level tablespoon butter and fry for five minutes. Strain the sweetbreads gravy into this, skim the fat from the surface and add half teaspoon freshly chopped chives; reduce the sauce on the fire to one gill and take off the fire. Squeeze in the juice of one-quarter lemon, add half ounce butter, little by little, pour sauce over sweetbreads and serve. 959. STUFFED SWEET RED PEPPERS Heat in a saucepan one tablespoon melted butter, add one finely chopped white onion and half ounce finely chopped raw, lean ham and cook for five minutes, frequently stirring; then add three tablespoons raw rice, lightly stir and cook for one minute. Moisten with half gill broth and a gill tomato sauce (No. 16). Season with half teaspoon salt, two saltspoons white pepper and two saltspoons curry powder; lightly mix, cover the pan, boil • for five minutes, then set in the oven for thirty minutes. Remove, lightly butter six individual pudding moulds, place a sweet pepper in each mould, then fill up the peppers with the preparation; trim off any superfluous adherings on the brim of the peppers with a knife. Cover the tops with a round piece of pepper and lay them in a tin, pour hot water in the tin up to half the height of the moulds, set in the oven for fifteen minutes, remove, unmould upon a hot dish and serve.

960. SIBERIAN PUNCH Prepare a quart and a half vanilla ice cream as per No. 42. Beat the whites of three eggs to a stiff froth in a basin. Boil a gill of water with two ounces sugar for five minutes and gradually add to the egg froth, briskly whisking while adding it; then add a pint of the vanilla ice cream

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to this preparation with two tablespoons rum; gently mix with a wooden spoon. Divide the punch into six sherbet glasses and serve. N. B. To avoid double work, in preparing the punch and Neapolitan ice cream prepare, as above explained, three pints in place of the usual quart; the other pint will be served later on.

961. SMALL NOUGATS OF ORANGES Roll out on a lightly floured table a half pound of pie paste, as per No. 117, to a fifth of an inch in thickness, three inches wide and twelve inches long. Place the paste in a lightly buttered pastry pan; with two fingers raise up all around the edges of the bowl half an inch high. Then spread all over the interior four tablespoons thick orange marmalade. Set in the oven to bake for fifteen minutes. Remove and keep till required. Beat up four egg whites to a stiff froth, add two ounces sugar and three ounces peeled and finely shredded almonds; gently mix with a skimmer. Spread the preparation over the orange marmalade, neatly smooth with a knife and reset in the oven until it has attained a nice golden colour. Remove, cut the cake crosswise into twelve equal pieces and serve when cool.

Monday, First Week of March Sliced Bananas (151) Wheatena (1298) Shirred Eggs with Calf's Brains Broiled Lamb Chops (748) Potatoes, Alumette (196) 962. SHIRRED EGGS WITH CALF'S BRAINS Procure a very fresh calf's brain, plunge in cold water for five minutes. Carefully remove all fibres, then place in a saucepan with a pint water, a teaspoon salt, a tablespoon vinegar and one sprig of bay leaf; boil for five minutes, then drain. Cut the brain into twelve even slices. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs into each dish; season with half teaspoon salt and two saltspoons white pepper evenly divided over the twelve eggs. Place two slices of calf's brain in each dish, then set in the oven for three minutes. Remove, lightly brown an ounce of butter in a small frying pan, add one tablespoon vinegar and half teaspoon freshly chopped parsley; mix a little, pour over the eggs evenly and serve.

Sardine Toasts, Devilled • Minced Tenderloin, Point du Jour Macaroni in Cream (386) Prune Pie 963. SARDINE TOASTS, DEVILLED Prepare six lightly buttered toasts. Place two medium, split sardines over each toast. Spread a very little French mustard over the

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MONDAY, FIRST WEEK OF MARCH 279 sardines. Dredge over a tablespoon bread crumbs; divide a tablespoon butter over the top; place on a tin and set in the oven for five minutes. Remove, and serve in a dish with a folded napkin, and with six "quarters'* of lemon around the dish.

964. MINCED TENDERLOIN, POINT DU JOUR Cut a pound of tenderloin into twelve even slices. Season with half teaspoon salt and two saltspoons white pepper. Heat a tablespoon melted butter in a frying pan, add the beef, and briskly cook for one minute on each side. Remove and dress on a hot dish, one overlapping another, and keep warm. Add four finely chopped shallots to the pan, cook for a minute, then add half gill claret, half gill demi-glace (No. 122), and half a teaspoon finely chopped chives; then let briskly reduce for five minutes. Pour over the beef and serve.

965. PRUNE PIE Soak one pound dry prunes in plenty of cold water for ten hours. Remove stones, drain well, wipe thoroughly and place in a bowl with four ounces sugar and half teaspoon ground cinnamon; mix well for a minute, then proceed to finish the pie as per Nos. 117-118. Creme Soubise Broiled Fresh Mackerel (388) Breast of Veal, Marseillaise Fried Oyster Plants Roast Grouse (167) Strawberry Souffle"

966. CREME SOUBISE Finely slice four medium onions, place in a saucepan with two and a half pints milk and one and a half pints white broth (No. 701). Season with two teaspoons salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; boil rather slowly for thirty-five minutes. Heat in another saucepan one and a half tablespoons melted butter, mix in four tablespoons flour; stir well while heating for a minute. Pour in the milk and briskly mix with the whisk for three minutes, let boil for five minutes, add a half gill cream and half ounce butter. Dilute one egg yolk with a tablespoon milk and add to soup. Stir while heating without boiling for two miuntes. Strain soup through a strainer into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 967. BREAST OF VEAL, MARSEILLAISE Procure a fresh breast of veal of three pounds. Cut into twelve equal pieces. Heat two tablespoons lard in a black frying pan. Arrange veal in pan and brown for six minutes on each side. Transfer into a saucepan, without the fat; add one carrot cut in half and finely sliced. a medium onion and one branch celery cut the same way, and

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one tablespoon butter. Season with a teaspoon salt and two saltspoons white pepper; lightly mix; cover pan and set on side of range to sweat for ten minutes. Add one tablespoon flour, stir well, pour in one gill hot water, half a gill claret and one gill tomato sauce (No. 16). Cover pan, boil for five minutes, then set in oven for thirty-five minutes. Prepare a smooth hash, with two branches well-cleaned parsley, two branches chervil, four branches chives and one clove garlic, then add half of this hash to the pan, mix a little and keep hot. Cut two fresh, peeled, red tomatoes into three slices each. Season with half teaspoon salt and two saltspoons white pepper; turn over the tomatoes in the remaining herb hash, then lightly roll in flour. Heat a tablespoon melted lard in a frying pan, place in the tomatoes and fry for two minutes on each side. Dress the pieces of veal in centre of a large dish, pour over the sauce, arrange the tomatoes around and serve. 968. FRIED OYSTER PLANTS Cut off the stalks and thoroughly scrape a bunch very fresh oyster plants. Plunge in cold water with a tablespoon vinegar, thoroughly wash and drain. Cut in half, then each half into two. Place in a saucepan with a quart cold water, half a sliced lemon and a teaspoon salt. Cover the pan and let boil for forty minutes. Drain on a sieve, place on a plate, add juice of half a lemon and half teaspoon chopped parsley, mix well in the seasoning and let incorporate for ten minutes. Have a frying batter ready (No. 204). Take up and roll the oyster plants in the batter and rapidly plunge in boiling fat, one by one, and fry for ten minutes or until a good golden colour. Lift them up with a skimmer, thoroughly drain on a cloth, neatly trim, dress on a hot dish and serve. 969. STRAWBERRY SOUFFL£ Place in a small basin four ounces strawberry jelly, add two ounces fine sugar and one tablespoon maraschino. Set the basin on ice, add two egg yolks, and sharply mix with a wooden spcon for ten minutes. Beat up five egg whites to a stiff froth and add to the strawberry jelly; lightly mix with a skimmer for half minute. Pour the preparation into a souffle dish. Sprinkle a little fine sugar over, set in the oven for twenty minutes. Remove and immediately send to the table. Tuesday, Second Week of March Baked Apples (44) Oatmeal Porridge (2) Poached Eggs, Celery Sauce Yellow Perch, Saute"

Broiled Devilled Ham (451) Baked Potatoes (683) 970. POACHED EGGS, CELERY SAUCE Cut four branches well cleaned white celery into very small square pieces; place in'a saucepan with half pint water and half teaspoon salt

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TUESDAY, SECOND WEEK OF MARCH 281 and boil for twenty minutes. Mix in another pan one tablespoon butter with one and a half tablespoons flour. Add the celery and liquor, with half gill cream. Season with saltspoon cayenne pepper and half saltspoon grated nutmeg, mix well for one minute and let boil for four minutes.

Prepare twelve poached eggs on toast (No. 106), pour over the sauce and serve.

971. YELLOW PERCH, SAUT£ Scale, trim and wipe six small, very fresh yellow perch. Season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk, then roll in flour. Heat one and a half tablespoons butter in frying pan, add the perch, one beside another, and fry for six minutes on each side or till a nice golden colour. Remove, dress on a hot dish, squeeze over the juice of half a sound lemon and pour the butter from the pan Oysters, Ancienne Lamb Fries, Poulette Rice au Lait de Cocoa 972. OYSTERS, ANCIENNE Open twenty-four large, fresh, salty oysters, detach from but leave in shells with their own liquor. Place on a roasting tin; season with half teaspoon salt and half teaspoon paprika, equally divided. Cut twenty-four thin pieces lean bacon in one-inch square pieces. Place one piece on top of each oyster. Sprinkle a tablespoon Parmesan cheese over all, set to bake in the oven for fifteen minutes, remove, squeeze the juice of half a small lemon over them, place on a hot dish and 973. LAMB FRIES, POULETTE Split in two and skin twelve small, very fresh lamb fries; plunge in quart boiling water for five minutes. Drain and cut each half in two. Heat in saucepan one and a half tablespoons melted butter, add six finely chopped shallots and cook for five minutes. Mix in two level tablespoons flour. Moisten with one gill white broth (No. 701) and half gill cream; mix for half minute then add the fries. Season with half teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and half teaspoon chopped chives; lightly mix, pour in a tablespoon sherry, mix again and let boil for five minutes. Dilute an egg yolk in a tablespoon cream and add to the saucepan, stir while heating for a minute, pour into a deep dish and serve.

974. RICE AU LAIT DE COCOA Take out the milk from two good-sized cocoanuts and place in a saucepan with a pint cold milk, adding the well shredded fibres — the white part — of one only, with three ounces raw rice, two ounces sugar, a

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teaspoon vanilla essence and a saltspoon salt. Set the pan on the fire and let slowly cook for forty minutes, frequently mixing at the bottom with a wooden spoon to prevent burning. Crack in one fresh egg, stir while heating for one minute. Remove, add two gills vanilla whipped cream (No. 337). Thoroughly mix and serve.

Cabbage Soup Codfish. Hollandaise Small Steaks, Bearnaise Baked Tomatoes (841) Celery Braise* (359) Leg of Lamb, Mint Sauce (392) Bombe Printaniere 975. CABBAGE SOUP Remove all outer leaves and core of a very small green cabbage. Cut into small pieces, wash well in cold water, drain. Place in a saucepan with half ounce butter, set the pan on the fire and cook till the moisture is nearly evaporated, or about ten minutes, frequently mixing meanwhile. Moisten with three quarts white broth or water. Season with two light teaspoons salt and half teaspoon white pepper; add a two-ounce piece salt pork, one medium carrot and one onion. Cover pan and let boil for thirty minutes. Peel and wash two large, raw potatoes. Cut in quarters, finely slice and add to the soup. Re-cover the pan and let boil for one hour. Remove the pork, carrot and onion. Pour the soup into a hot soup tureen and serve.

976. CODFISH HOLLANDAISE Remove bones from a three-pound piece of very fresh codfish. Place in a lightly buttered baking dish, cut two peeled, raw potatoes into olive shapes, arrange around the fish; season all over with a teaspoon salt and half teaspoon white pepper. Sprinkle four sound, finely chopped shallots over the fish, pour half gill white wine around. Set in the oven to bake for forty minutes. Remove, sprinkle over a half teaspoon chopped parsley and serve.

977. SMALL STEAKS, BE'ARNAISE Procure six small sirloin steaks of four ounces each. Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly turn over the steaks in the seasoning. Arrange on broiler and broil for five minutes on each side. Spread a hot Bearnaise sauce (No. 34), on a hot dish, arrange steaks over the sauce and serve. 978. BOMBE PRINTANIERE Prepare a pint only of vanilla ice cream (No. 42), and keep in the freezer until required.

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WEDNESDAY, SECOND WEEK OF MARCH 283 Bury a bomb-shaped mould in the ice. Place four egg yolks in a copper basin with two ounces sugar and one tablespoon maraschino; set on corner of range and whisk up for eight minutes. Remove, place basin on ice and briskly stir with a wooden spoon until thoroughly cold. Add a half pint whipped cream, mix for one minute, and keep the basin on the ice until required. Finely chop up four ounces candied fruits and place in a bowl with a teaspoon rum. Remove mould from ice, wipe the inside and line the mould with the chopped fruits. Place the vanilla ice cream all around the mould, then fill up the mould with the cream preparation. Lay a sheet of white paper on top of the cream. Cover the mould very tightly, so as to prevent water from getting in. Bury the mould in the vanilla ice cream tub for two hours. Remove, unmould on a folded napkin and serve.

Wednesday, Second Week of March Force and Milk Scrambled Eggs, Grand Pere Broiled Smelts, Maitre d'Hdtel (589) Tripe, Lyonnaise 979. FORCE The above article is usually served on individual saucers with cream or rich cold milk, poured to one side of the force, and eaten without mixing; that is to say, a little force and a very little cream or milk, but by keeping separate on the saucers it is always kept crisp. 980. SCRAMBLED EGGS, GRAND PERE Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, half teaspoon freshly chopped tarragon, and half teaspoon freshly chopped chervil. Beat up with a fork for one minute. Heat two tablespoons butter in a frying pan, adding one ounce lean, raw bacon cut into small dice pieces, half a finely chopped onion and one slice of sandwich bread cut into pieces a quarter-inch square, and let briskly cook for eight minutes or until of a light brown; then drop in the eggs, mix with a wooden spoon and cook for six minutes, frequently stirring meanwhile. Pour into a hot, deep dish and serve.

981. TRIPE, LYONNAISE Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Cut two white onions in halves, then finely slice them. Heat one and a half tablespoons melted butter in a black

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frying pan, add the tripe and onions. Season with a teaspoon salt and half teaspoon pepper; mix well and cook on the fire to a good brown colour, which will take about twelve minutes, taking special care to frequently mix with a fork meanwhile. Add one tablespoon good vinegar, three tablespoons demi-glace (No. 122) and half teaspoon very fresh chopped parsley; lightly mix, cook for two minutes, then dress on a hot dish and serve.

Scallops with Bacon (175) Mousoka Persane Lemon Pie (316) 982. MOUSOKA PERSANE Pick off all the meat from the leg of lamb left over from yesterday and cut into small square pieces. Cut the same way half a medium, peeled eggplant. Peel and cut two fresh red tomatoes into small squares; place and keep the articles on a plate.

Heat a tablespoon butter in a small saucepan, add six finely chopped shallots and half a finely chopped green pepper; let lightly brown for five minutes, then add the articles on the plate. Moisten with a half gill white wine and gill of white broth. Season with teaspoon salt and two saltspoons paprika; adding one finely chopped bean garlic; mix a little, cover the pan, cook for five minutes on the range, then set to bake in the oven for thirty minutes. Remove, place in a baking dish, sprinkle a tablespoon fresh bread crumbs over, reset in the oven for ten minutes. Pure"e of Peas, Almond Milk Salmon Trout, Francaise Potatoes, Dijonnaise Tenderloin Cutlets, Cardinal Flageolets au Beurre (95) Pudding, Portugal 983. PUR£E OF PEAS, ALMOND MILK Prepare, strain and keep hot in a saucepan a pure*e St. Germain, prepared as per No. 142.

Peel and pound quarter of a pound of almonds to a paste. Place them in a saucepan with a pint of cold milk and boil for fifteen minutes, then strain this milk into the puree; boil for ten minutes more. Skim the scum from the surface and serve very hot.

984. SALMON TROUT, FRANCAISE Place three slices fresh salmon trout, three quarters of a pound each, in a frying pan. Season with a teaspoon salt, adding a half ounce butter,

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WEDNESDAY, SECOND WEEK OF MARCH 285 a half gill red wine and one and a half gills demi-glace (No. 122). Boil for five minutes, then add six small, freshly opened oysters, six canned mushrooms and six shrimps. Mix a little. Cover the fish with a little buttered paper, place in the oven for twenty minutes, remove, dress the slices of fish, one overlapping another, boil the sauce for five minutes, pour it over the fish and serve.

985. POTATOES, DIJONNAISE Mix in a saucepan one tablespoon butter with one tablespoon flour, moisten with three gills broth, add one ounce grated, raw lean ham, one bay leaf and five medium, peeled, raw potatoes cut into thin slices. Season with half teaspoon salt, two saltspoons white pepper and teaspoon French mustard. Mix a little, then boil for five minutes. Cover the pan and set in the oven for twenty-five minutes. Remove, transfer them into a vegetable dish and serve.

986. TENDERLOIN CUTLETS, CARDINAL Finely chop up one and a half pounds fresh tenderloin of beef with four ounces fresh beef marrow. Place the hash in a tureen, adding a gill of cream. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Thoroughly mix with a wooden spoon for five minutes. Divide the preparation on a lightly floured table into six equal parts, give them nice cutlet forms, dip them in beaten egg, then lightly roll in bread crumbs. Heat two tablespoons lard on a frying pan, add the cutlets, one beside another, and slowly fry for eight minutes on each side. Dress crown-shaped on a hot dish and keep hot. Place six Spanish sweet peppers in the pan and briskly fry for two minutes on each side; arrange a pepper over each cutlet. Pour a gill of hot reduced tomato sauce (No. 1 6) around the cutlets, adjust a red, fancy-paper frill at the end of each cutlet and serve.

987. PUDDING, PORTUGAL Place two tablespoons ground rice in a saucepan with half pint milk and two ounces butter; stir until it comes to a boil, remove, and let cool off. Add two egg yolks, two ounces sugar, two tablespoons seeded Malaga raisins and one tablespoon Madeira wine; briskly mix for five minutes with a wooden spoon. Beat up the whites of four eggs to a stiff froth and gently mix with the preparation. Drop this into a wellbuttered quart pudding mould, place it in a saucepan with hot water up to half the height of the mould, then bake in the oven for forty minutes. Remove, unmould upon a large dish. Peel a nice, sound, juicy orange, separate in sections, neatly trim them and arrange around the base of the pudding. Pour a raspberry sauce, as per No. 714, over the pudding and serve hot.

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Thursday, Second Week of March Stewed Prunes (i) Quaker Oats (105) Omelette Proven^ale Calf's Liver, Meuniere Potatoes, Failles (611) 988. OMELETTE PROVENCALS Finely slice three medium, peeled and well-cleaned fresh mushrooms; place in a saucepan with a teaspoon good butter and cook for five minutes. Add a peeled, red, sound tomato, cut into small pieces. Season with three saltspoons salt and one saltspoon white pepper. Mix a little and let cook for five minutes.

Finely chop together a half bean sound garlic and two branches freshly washed and dried parsley and add to the pan; lightly mix and cook for five minutes longer. Carefully crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon of butter in a black frying pan, drop in the eggs, mix well {with a fork for a half minute, then pour in the preparation; mix for a minute with the fork, let rest for one minute; fold up the two opposite sides, let rest for a minute more, turn out on a hot dish and serve. 989. CALF'S LIVER, MEUNIERE From a pound of very fresh calf's liver, cut out twelve even slices. Season with half teaspoon salt and three saltspoons white pepper. Lightly turn in flour. Heat two tablespoons melted fat in a frying pan, add the liver, one slice beside another, and fry for five minutes on each side. Remove, arrange them on a hot dish. Remove the fat from the pan, add one ounce butter, toss well until the butter is a light brown; add a tablespoon good vinegar and half teaspoon finely chopped parsley, lightly toss the whole, then pour over the liver and serve. Put one pound yellow Indian cornmeal flour in a basin with two gills boiling water, thoroughly mix with a wooden spoon, then let raise for fifteen minutes or until dry. Crack in a fresh egg, add a tablespoon butter and half teaspoon salt and briskly beat up for five minutes. Pour in a gill of milk, adding half teaspoon soda; briskly mix again until very smooth. Lightly butter a small pastry tin, spread the preparation over the tin, neatly smooth the surface and lightly butter the top; place in the oven for thirty minutes. Remove, cut into six equal pieces and (While in New Orleans I noticed that cornmeal pones were never absent from the breakfast tables of the hotels, and was informed that

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THURSDAY, SECOND WEEK OF MARCH 287 they are considered excellent, and are very popular breakfast delicacies in private families, not only in New Orleans but all over the state.) Crab Meat, White Wine Chicken Curry, Curzon Frangipane 991. CRAB MEAT, WHITE WINE Place one pound very fresh crab meat in a frying pan with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Pour in a gill white wine, lightly mix, then let cook for ten minutes. Add a half gill milk and half gill cream; mix a little and boil for five minutes. Dilute two egg yolks with two tablespoons cream and add to the crab meat, mix with the wooden spoon while heating but not allowing to boil for three minutes. Pour into a deep dish and serve. 992. CHICKEN CURRY, CURZON Singe, draw and cut the head and legs off a tender roasting chicken of two and a half pounds. Cut it into twelve even pieces. Heat in a saucepan one heavy tablespoon melted butter, add the chicken and let nicely brown for fifteen minutes, frequently turning the pieces over. Season with a heavy teaspoon salt, half teaspoon white pepper and a teaspoon curry powder; mix well, sprinkle a teaspoon flour over, stir lightly. Have one small carrot, half a small turnip, half a small onion, half a green pepper, one branch white celery, one peeled and cored apple and one bean sound garlic. Cut all these articles into small julienne-shaped strips and add to the chicken. Moisten with a pint hot water, mix well and let boil for five minutes. Tie in a bunch one branch parsley, one branch chervil, half sprig thyme, one of bay leaf and a clove; add to the pan, cover it and let slowly cook for fifteen minutes. Peel and finely crush a good-sized, sound red tomato, one ounce fresh cocoanut very finely shredded, with Ijalf gill of the milk, and add to the chicken; mix a little and set in the oven for twenty minutes. Remove and keep at the oven door. Prepare a rice for curries as per No. 490. Arrange it as a border around the dish. Remove the bunch of herbs, pour the chicken into the centre of the rice and serve.

992 A. FRANGIPANE Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes. Set on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Add two ounces peeled and finely chopped almonds and a tablespoon orange-flower water. Arrange a thin layer of feuilletage, prepared as per No. 756, to entirely cover a pie plate, neatly press around the edges, trim off any superfluous paste, lightly wet the edges. Cut out a round

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piece feuilletage half an inch wide and place it all around the edges of the pie plate; lightly egg the border; pour the preparation in the centre of the plate, spread well, make a few light incisions around the ring, then set to bake in the oven for twenty-five minutes. Remove, dredge a little powdered sugar over and serve.

Sago, Turinoise Halibut, Bangor Potatoes, Voisin Saddle of Mutton, Beatrice Roast Plover Chocolate Ice Pudding Petites Fauchonnettes 993. SAGO, TURINOISE Prepare and strain a consomme into another pan as per No. 52. Sprinkle in three ounces well-cleaned sago, mix well and let slowly boil for thirty minutes. Scald for five minutes twelve sound, large Italian chestnuts, drain on a sieve, and neatly peel them; plunge them in a half pint boiling white broth (No. 701) for thirty-five minutes; lift up with a skimmer and add to the soup. Pour in a gill of cream, mix well with a wooden spoon, boil for five minutes, pour into a tureen and serve with a little Parmesan cheese separately.

994. HALIBUT, BANGOR Place in a mortar one sound, peeled shallot, two branches parsley and a branch chervil, pound these to a pulp, add a half ounce good butter, pound again for a minute, then strain through a sieve into a bowl and keep in a cool place till required. Place three three-quarter-pound halibut steaks in a frying pan. Season with a teaspoon salt and two saltspoons pepper, moisten with a gill good, strong cider; add half ounce of butter. Cover the fish with a buttered paper, boil for five minutes, then set in the oven to bake for twenty minutes. Remove, dress the steaks on a hot dish and keep hot.

Mix in a small saucepan a tablespoon melted butter with a tablespoon of flour. Add the fish gravy to this with a half gill hot milk. Mix with the wooden spoon until it comes to a boil. Then add the green butter, bit by bit, continually mixing while adding it; add a good tablespoon fresh, finely grated Horseradish, mix a little, then pour the sauce 995. POTATOES, VOISIN Peel and wash four medium, sound potatoes, then finely slice them. Mix on a plate a teaspoon salt with half teaspoon white pepper and two saltspoons grated nutmeg. Lightly butter a round earthen dish, arrange

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THURSDAY, SECOND WEEK OF MARCH 289 half the quantity potatoes, sprinkle half the mixed seasoning and dredge two tablespoons grated Parmesan cheese over them; arrange balance potatoes on top and sprinkle with the rest of the seasoning. Moisten with a gill of white broth, tightly cover the dish, place in the oven and bake for forty minutes. Remove and send to the table without uncovering.

996. SADDLE OF MUTTON, BEATRICE Tear off the skin that covers the fat, remove the kidneys and inside fat of four to five pounds tender saddle of mutton. Hash up very finely two ounces lean, raw veal, six medium, well-peeled and cleaned fresh mushrooms, one clove garlic, half ounce larding pork, two branches washed parsley, one of chervil and four of chives, place in a mortar with two egg yolks, three tablespoons bread crumbs, half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and a saltspoon of mixed ground spices; then pound the whole to a smooth pulp. Add half gill cream, pound for half minute more.

Season the saddle all around with a teaspoon salt and half teaspoon white pepper. Carefully spread the force all over, on top and inside as well. Cover the surface with exceedingly thin slices larding pork. Tightly tie the saddle around and totally envekp in well-oiled white paper. Place it in a small roasting pan and roast in the oven for one hour. Remove, take off the paper, untie, dress on a hot dish and keep hot. Boil in a small saucepan one gill of demi-glace (No. 122) with one tablespoon cognac for five minutes, pour the sauce around and serve. 997. ROAST PLOVER Pick, singe, draw and neatly wipe, then pick out the eyes, tear off the neck skin and truss the legs together; skewer with the bill through the legs under the breast. Lay a very thin slice of pork over the breast of each bird. Season evenly with a half teaspoon each salt and white pepper. Arrange on a roasting tin and roast in a brisk oven for ten minutes. Remove, dress on six freshly prepared toasts, decorate with a little watercress and serve.

998. CHOCOLATE ICE PUDDING Place six egg yolks in a copper basin with four ounces granulated sugar and a teaspoon vanilla essence. Place the basin on a corner of the range and briskly whisk up for ten minutes; remove to a table, add four ounces grated chocolate, then set the basin on ice and constantly mix with a wooden spoon until thoroughly cold. Mix in two gills whipped cream, fill up with the preparation a quart pudding mould and tightly cover; bury the mould in a pail with broken ice and rock salt for two hours. Remove, wipe it all around, unmould upon a cold dish with 999. PETITES FAUCHONNETTES Place in a bowl two egg yolks, one and a half ounces sugar, with half teaspoon vanilla essence; stir well for two minutes, add one and a

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half ounces sifted flour, thoroughly mix, gradually pdd one and a half gills milk, continually mixing while adding it. Strain into a small saucepan, heat on the range for eight minutes, continually mixing without boiling. Remove and let cool off. Evenly divide the preparation into six individual pudding moulds. Set them in the oven for twenty minutes. Remove, unmould and serve.

Friday, Second Week of March Poached Eggs, Demi-Careme Broiled Salt Mackerel (107) Beefsteaks (172) Potatoes, Be"arnaise 1000. POACHED EGGS, DEMI-CAREME Mix well in a small saucepan one tablespoon butter and one and a half tablespoons flour; heat for half a minute, then pour in one gill hot milk and a half gill cold cream; season with two saltspoons salt, one saltspoon cayenne pepper, and half saltspoon grated nutmeg. Lightly mix and let boil for five minutes and keep on a corner of the range. Evenly spread an anchovy butter, prepared as per No. 62, on six freshly prepared toasts and place them on a hot dish. Prepare twelve poached eggs, as per No. 106; arrange them over the toasts; pour the sauce, equally divided, over the eggs. Lay a very thin slice of truffle on top of each egg and serve.

i oo i. POTATOES, BE"ARNAISE Peel and wash three large, sound potatoes. Cut them into quarterinch-square pieces, wash again and drain, then plunge in boiling fat and fry for six minutes. Lift them up, drain and place in a frying pan with one tablespoon butter. Season with half teaspoon salt and two saltspoons pepper; gently toss them, then brown to a nice colour for ten minutes, frequently tossing meanwhile; then add half a bean finely chopped, sound garlic and half teaspoon finely chopped parsley; toss while cooking for three minutes more and serve.

Fish Chowder, Tokio Shrimps, Creole Loin of Pork with Potatoes 1002. FISH CHOWDER, TOKIO Lift up four filets from a small, well-cleaned, fresh flounder. Skin the filets, cut the meat into pieces one-half-inch square and keep on a

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FRIDAY, SECOND WEEK OF MARCH 291 plate. Place all the bones and skin in a saucepan with five pints water and boil for twenty minutes; strain the broth into a basin, wipe the pan and place it on the fire with one tablespoon butter. Cut in half and finely slice one carrot, one turnip, one onion and two leeks, add to the pan, then gently brown for ten minutes, occasionally stirring meanwhile. Mix in two tablespoons flour, add the rind of half a lemon chopped very fine, then pour in the fish broth. Season with a tablespoon salt, half teaspoon pepper and one heavy teaspoon curry powder; mix well and boil for thirty minutes. Add one good-sized, peeled, raw potato cut into small dice pieces, two tablespoons raw rice and one dry chili pepper cut in small pieces; then boil for twenty minutes more. Add the cut fish and two teaspoonfuls of finely shredded, dried, salt codfish, lightly mix, then let boil for twenty minutes more. Pour into a soup tureen 1003. SHRIMPS, CREOLE Heat in a saucepan a tablespoon oil, add one finely minced green pepper and one small minced white onion; lightly brown for ten minutes, stirring once in a while. Mix in one teaspoon flour, adding two peeled crushed red tomatoes and a half bean crushed garlic. Season with half teaspoon salt and two saltspoons white pepper. Mix a little, add twentyfour fresh-cooked shrimps with half gill tomato sauce (No. 16) and a tablespoon sherry; mix again, then slowly cook for fifteen minutes. Pour into a hot, deep dish and serve.

1004. LOIN OF PORK WITH POTATOES Place a three-pound piece fresh loin of pork in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Peel, wash and lightly drain twelve small, raw potatoes and place around the pork; pour a gill of water in the pan, spread a tablespoon butter over the pork and potatoes and set in the oven to roast for one hour. Remove, dress the pork on a hot dish, arrange the potatoes around the pork and Boil a pint of milk in a saucepan, gradually add one ounce farina, being careful to continually mix with a wooden spoon while adding it, and cook for ten minutes, frequently stirring once in a while; take from the fire, add three ounces powdered sugar, one teaspoon vanilla essence, two tablespoons well-picked currants and three egg yolks; mix for two minutes. Sharply beat the whites of the eggs to a stiff froth, then add and gently mix with the preparation. Lightly butter and sugar six small pudding moulds, fill them with the preparation, place in a roasting tin with hot water up to half their height; set in the oven and bake for thirty minutes. Remove, unmould on a hot dish; pour a Sabayon sauce, prepared as per No. 102, over them and serve.

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Lyons Sausage (582) Olives Bisque of Lobster with Celery Fried Codfish. Egg Sauce Potatoes, Polonaise Squabs, Valencienne Omelette with Truffles Plane Anglaise 1006. BISQUE OF LOBSTER WITH CELERY Trim off the green part from a head of celery. Cut into very small pieces, thoroughly wash in fresh water, drain well on a sieve; place the celery in a saucepan with two pints water and a half teaspoon salt and boil for forty minutes. Drain on a sieve and keep this broth. Place the celery in a mortar with a well-washed live lobster, shell and all, and pound the whole to a paste. Place the paste in a saucepan with one ounce butter, stir well for one minute on the fire, then let cook for fifteen minutes, being careful to stir frequently meanwhile; then add two ounces flour, mix for a minute, let cook for two minutes. Pour in a quart hot milk, the above celery liquor and one gill cream. Season with two teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well with a whisk for two minutes, then boil for five minutes. Dilute one egg yolk in a tablespoon milk and add to the soup; mix while heating without boiling for two minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup 1007. FRIED CODFISH, EGG SAUCE Place three one-pound slices fresh codfish in a frying pan. Season with a teaspoon salt and half a light teaspoon pepper, adding half an ounce butter; pour in a half gill white wine and one gill water. C ver the fish with a lightly buttered paper, boil for five minutes and set in the oven to bake for twenty minutes. Remove, dress the slices on a hot dish and keep hot. Mix in a saucepan a tablespoon butter and one and a half tablespoons flour; heat for half minute, strain the fish liquor into this pan, lightly mix; add one hard-boiled egg, finely chopped up; mix again. Dilute an egg yolk with two tablespoons cream and add to the pan; continually stir while heating for one minute. Pour sauce 1008. POTATOES, POLONAISE Peel and wash six medium, sound raw potatoes; plunge them in a quart of water with a teaspoon salt and boil for forty minutes; drain, arrange on a vegetable dish. Place a half ounce butter in a small frying pan with two tablespoons bread crumbs, toss until a nice brown colour, pour over the potatoes and serve.

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SATURDAY, SECOND WEEK OF MARCH 293 1009. SQUABS, VALENCIENNE Cut off the heads and feet from six fresh, fat squabs. Draw, wipe and truss. Heat a tablespoon butter in a braizing pan, add one finely chopped onion and one chopped green pepper; cook for five minutes. Nicely arrange the squabs, one beside another, in the pan. Season with a teaspoon salt, half teaspoon paprika and a saltspoon Spanish saffron. Moisten with a pint broth or hot water and one gill tomato sauce (No. 16); as soon as it comes to a boil add three ounces raw rice, two Spanish sweet peppers cut in small squares, two artichoke bottoms and three tablespoons cooked green peas; lightly mix, cover the pan and boil for five minutes, then set in the oven for forty minutes. Remove, untruss the squabs, arrange the rice on a hot dish, dome-like, place the squabs around the rice and serve.

1010. OMELETTE WITH TRUFFLES Carefully crack eight fresh eggs in a bowl, add half gill cream, season with half teaspoon salt and two saltspoons white pepper; add one exceedingly fine-chopped truffle. Beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the eggs. Stir with a fork for two minutes, let rest for half minute, fold up the two opposite ends to meet in the centre, let rest for one minute, then turn out on a hot dish and serve.

ion. FLANC ANGLAISE Roll out on a lightly floured table a half pound pie paste (No. 117). Line a deep pie plate, lightly buttered, press down the paste around the edges of the dish, trim well all around. Spread four tablespoons apple marmalade at bottom of plate. Peel, cut into halves six sound apples, remove the cores and finely slice them; place nicely over the marmalade. Mix one teaspoon ground cinnamon with two ounces fine sugar and sprinkle over the apples; set in oven to bake for thirty minutes. Remove, spread two tablespoons currant jelly over the surface and serve. Saturday, Second Week of March Shirred Eggs, Fermiere Lamb Kidneys au Beurre White Perch Sautes 1012. SHIRRED EGGS, FERMIERE Cut an ounce of lean salt pork into dice pieces, add one medium white onion. Place in a frying pan with a teaspoon of butter and cook to a light brown, lightly stirring meanwhile. Remove the grease from

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the pan, then divide the pork and onions equally into six shirred-egg dishes, lightly buttered. Season all around with half teaspoon salt and two saltspoons white pepper, evenly divided. Place the dishes in the oven for three minutes. Remove, sprinkle a teaspoon finely chopped parsley over them and serve.

1013. WHITE PERCH SAUTES Scale, trim and wipe six small, white perch. Season with a teaspoon salt, half teaspoon pepper; roll in flour. Heat a tablespoon butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a hot dish, decorate with six pieces 1014. LAMB KIDNEYS AU BEURRE Split in two twelve very fresh lamb kidneys, remove all the skin and place them on a plate. Season with a teaspoon salt and half teaspoon white pepper; repeatedly roll in the seasoning. Heat a tablespoon butter in a frying pan, place in the kidneys and briskly cook for three minutes on each side; squeeze in the juice of quarter of a sound lemon, mix a little and serve.

Tartines of Oysters Bitokes, Moscovitte Potatoes, Sautes (135) 1015. TARTINES OF OYSTERS Cut six slices from a loaf of sandwich bread, each a quarter-inch thick, toast to a light golden colour; trim neatly. Mix a tablespoon anchovy essence with a tablespoon butter and spread evenly over the six toasts. Plunge twenty-four large, freshly opened oysters in a pint boiling water for two minutes; drain on a sieve, place on a board. Season with half teaspoon salt, two saltspoons cayenne pepper and one teaspoon French mustard. Finely chop them, divide the hash proportionately over the six toasts, neatly smooth the surface with the blade of a knife. Sprinkle two tablespoons fresh bread crumbs over them. Divide a light teaspoon butter on top of the tartines, place in a tin and set in oven to bake for eight minutes. Remove and serve.

1016. BITOKES, MOSCOVITTE Hash three sound, peeled, shallots exceedingly fine, with a clove of garlic. Place in a small saucepan with one tablespoon butter, fry till a nice golden colour, add two tablespoons flour, mix well; pour in one gill white broth (No. 701); add one tablespoon grated nutmeg and the rind of quarter of a sound lemon, finely chopped, and thickened with two egg yolks: mix while cooking for five minutes. Add three-quarters of a pound cooked beef, cut into small dice pieces, two ounces lean cooked ham, cut the same way, six finely chopped mushrooms and one teaspoon

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SATURDAY, SECOND WEEK OF MARCH 295 freshly chopped parsley. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix all well while cooking for two minutes more. Transfer the preparation to a cold dish and let thoroughly cool off. Divide the force into twelve even parts. Give them nice cutlet-like shape, Hamburg steak, or any desired form. Dip in beaten egg, roll in fresh bread crumbs. Heat in a frying pan two tablespoons melted lard, arrange the bitokes in the pan and fry for six minutes on each side, or till of a nice golden colour. Remove, pour a poivrade sauce (No. 546) on a dish, arrange the bitokes over and serve. Potage, Printanier E5 Kingfish Saute". Colbert (120) Potatoes, Lorette (372) Lamb Steaks, Puree of Chestnuts Gelee aux Cerises 1017. POTAGE PRINTANIER Prepare and strain a consomme (No. 52) into another saucepan. With a small Parisian potato scoop take out all you can from two medium, scraped carrots and two peeled, sound turnips, and place in a small saucepan with half pint of the consomme' and half pint hot water. Season with two saltspoons salt and boil for thirty minutes, then add all the contents of the pan to the consomme; add also two tablespoons of cooked green peas, two tablespoons of cooked string beans, cut into half -inch pieces, two leaves of clean lettuce and two leaves of clean sorrel, both cut into julienne strips; lightly mix, then boil for ten minutes and serve.

1018. LAMB STEAKS, PUREE OF CHESTNUTS Have three steaks of three-quarters of a pound each cut from a tender leg of lamb. Make a few incisions around the skin. Season with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove, dress a puree of chestnuts on a hot dish, pyramid shape, arrange the steaks around. Free the pan from all fat, then add a tablespoon sherry and one gill of demi-glace (No. 122); boil for two minutes and pour around the steaks. 1019. PUR£E OF CHESTNUTS Slit on one side thirty-six good-sized, sound Italian chestnuts and plunge them in boiling water for ten minutes. Drain and peel them. Place in a small saucepan with two and a half gills cold water. Season with half teaspoon salt and two saltspoons white pepper. Cover the pan, boil for a minute, then set in the oven for thirty-five minutes.

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Remove, place the whole in a mortar and pound to a smooth paste. Press through a sieve into a small saucepan, add one saltspoon grated nutmeg, half ounce butter and two tablespoons cream. Mix well, heat for two minutes and use as required.

1020. GELEE AUX CERISES Clarify and strain a jelly (No. 678). Add to the jelly two tablespoons maraschino, lightly mix and let cool without freezing. Open a pint can preserved cherries, drain and stone them. Set a quart jelly mould in broken ice, pour jelly into the mould one inch high and let freeze. Arrange a third of the cherries over the layer of jelly, pour another similar amount of jelly over the fruits, let freeze — and so on until all are employed. When the jelly is thoroughly firm take the mould up, carefully dip it in lukewarm water a few seconds, unmould upon a dish Sunday, Second Week of March Sliced Bananas in Cream (151) Fried Eggs, Duxcelle Broiled Bluefish, Maitre d'Hotel (328) Chicken Hash on Toast (539) 102 1. FRIED EGGS, DUXCELLE Heat in a saucepan a tablespoon butter, add half a finely chopped onion and lightly brown for five minutes; then add ten finely chopped mushrooms, pour in a tablespoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, and let boil for five minutes. Carefully crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon white pepper, fry for three minutes, glide the eggs on a hot dish and keep hot. Proceed in a similar manner to prepare five more pairs, and when all are on the dish pour the sauce over and serve.

Broiled Lobster, Butter Sauce Babas au Kirsch 1022. BROILED LOBSTER, BUTTER SAUCE Thoroughly wipe three live lobsters of one pound each, cut off all the claws and split the bodies in two. Crack the claws with a cleaver,

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SUNDAY, SECOND WEEK OF MARCH 297 place them on a roasting tin and set to bake in oven for twenty minutes. Remove the stony pouch from the heads. Arrange on a double broiler, season with a teaspoon salt and half teaspoon paprika, and broil with the cut parts upward for ten minutes, then set in a brisk oven for ten minutes. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and a little parsley greens and serve with a little melted butter separately.

Plunge a pound of Italian macaroni into a gallon boiling water with a tablespoon salt and cook for thirty-five minutes. Drain on a sieve. Mix two ounces grated Swiss cheese with an ounce Parmesan cheese. Lightly butter a cocotte dish; place one-third of the macaroni in the pan, well spread over, and season with a saltspoon salt and a saltspoon white pepper. Dredge over a third part of the cheese, divide a half tablespoon fresh butter in small bits over, place another layer of macaroni, season the same as the first, dredge the same quantity cheese, and so on until finished. Pour a half gill cream over all, set in the oven to bake for thirty minutes, remove and serve. 1024. BABAS AU KIRSCH Prepare six plain babas (No. 687). Place three-quarters of a pint water in a small saucepan with two ounces sugar and boil for five minutes. Remove and lay the pan on a table; pour in two tablespoons of kirsch. Dip the babas in the sauce for three minutes. Dress on a dish, pour a tablespoon pure kirsch over, pour a gill of the sauce around them and serve.

Consomme", Royal Pompano, 1905 Noisettes of Beef— Chateaubriand Sweetbreads, Braise1, Montebello Peas, Francaise (145) Kummel Punch Roast Partridge, Bread Sauce (97) Coupe St. Andre"

Eugenics 1025. CONSOMME", ROYAL Prepare and strain a consomme (No. 52) into another saucepan. Crack in a bowl one egg and the yolk of another, beat with a whisk for one minute, then add a gill of the consomme*; lightly mix. Season with a saltspoon salt and a half saltspoon white pepper, mix again, then strain the preparation through a cheesecloth into three lightly buttered pudding moulds; lay into a small frying pan, pour hot water up to half their height, set in the oven with the door opened for ten minutes. Remove,

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take up the mould, let cool off. Unmould, then cut the royal into thin slices and add to the consomme, boil for one minute, pour into a tureen 1026. POMPANO, 1905 Neatly wipe three very fresh pompanos of one and a half pounds each. Lightly criss-cross on both sides with a small knife. Season with half teaspoon salt, half teaspoon paprika, and rub in a tablespoon anchovybutter (No. 62). Place on a plate and keep in a cool place till required. Place in a frying pan one tablespoon butter, half a sliced green pepper, two sliced, peeled and well-cleaned, medium, fresh mushrooms and four finely sliced sound shallots. Cook on a brisk fire for five minutes, occasionally stirring meanwhile. Lay the pompanos over, with all the anchovy butter, pour in half a gill white wine. Cover the fish with a lightly buttered paper, set to bake in oven for twenty-five minutes. Remove, take up the paper, slide carefully, fish and all, on a hot dish and 1027. NOISETTES OF BEEF, CHATEAUBRIAND Cut out from a two-pound piece of filet of beef six equal noisettes. Neatly flatten and place on a plate. Season all around with a teaspoon salt and half teaspoon pepper. Cut three large, peeled and washed potatoes into olive forms, wash and drain. Place in a frying pan with one and a half tablespoons of melted butter. Season with half teaspoon salt and gently brown for twenty-five minutes, frequently turning meanwhile. Pour the butter of the pan into another frying pan, thoroughly heat, place the noisettes into this pan, one beside another, and briskly fry for three minutes on each side. Remove, arrange on a hot dish, crown-like, place the potatoes in the centre, pour a Chateaubriand sauce around the noisettes and serve.

id28. CHATEAUBRIAND SAUCE Place one gill and a half demi-glace (No. 122) in a small pan, with one tablespoon port wine, the juice of quarter of a lemon, a teaspoon currant jelly, a saltspoon freshly chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil and a half saltspoon cayenne pepper. Mix all well together, boil for five minutes and use as required. 1029. SWEETBREADS, BRAIS£, MONTEBELLO Plunge and keep in cold water six very fresh heart sweetbreads for two hours. Drain them, plunge in two quarts boiling water with a teaspoon salt for six minutes, drain again and nicely trim all around. Place in a small frying pan a teaspoon melted butter, half a sliced carrot, half a sliced onion, one sliced leek, a branch sliced celery, one branch parsley and a few parings larding pork. Lay the breads over the vegetables. Season with a half teaspoon salt, two saltspoons pepper, and cook on the fire for six minutes. Moisten with a gill and a half broth and half gill demi-glace (No. 122). Cover with a buttered paper and place in a brisk oven for thirty minutes. Remove, dress the breads on

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MONDAY, SECOND WEEK OF MARCH 299 six freshly prepared round toasts, pour a hot Montebello sauce over the breads and serve.

(Place all the contents of the pan into the demi-glace pan.) 1030. SAUCE, MONTEBELLO Prepare a Bearnaise sauce, as per No. 34. Reduce one and a half gills of tomato sauce (No. 16) in a saucepan on the fire to half a gill, then add it to the Bearnaise, mix well and use as required. 1031. KUMMEL PUNCH Prepare a lemon-water ice as per No. 376. Pour in two tablespoons kiimmel in the freezer, mix well with a wooden spoon and serve the punch in six sherbet glasses.

1032. COUPE ST. ANDRE"

Prepare a pint (only) of vanilla ice cream as per No. 42. Cut in dice-pieces one peeled and cored sound pear, one slice of fresh peeled and cored pineapple, half a skinned banana, six stoned maraschino cherries, half a preserved peach and half a peeled orange. Place these in a bowl with two tablespoons sugar, one teaspoon rum, one teaspoon kirsch and a teaspoon curacao. Mix well, evenly divide the mixed fruits into six punch glasses, then fill up with the vanilla ice cream and serve.

1033. EUGENIES Plunge in boiling water three ounces almonds for three minutes; drain, shell and place in a mortar with a tablespoon cold water and two ounces sugar and pound to a fine paste. Add another ounce of sugar, with an egg, mix with a wooden spoon, add another egg, mix for two minutes, then add the yolk of another egg; mix again. Add one and a half ounces flour, a half saltspoon salt and a tablespoon curacao. Mix well for five minutes. Fill six lightly buttered tartlet moulds with the preparation, lay them on a tin, set to bake in oven for fifteen minutes. Remove, unmould on a dish, dredge a little vanilla sugar (No. 3234) over and serve.

Monday, Second Week of March Oranges (104) Wheaten Grits (131) Egg Cocotte, Espagnole Sliced Ham, Sautd Hashed Brown Potatoes (50) 1034. EGG COCOTTE, ESPAGNOLE Prepare a Creole sauce, as per No. 507, and divide it into six cocotte dishes evenly. Carefully crack two fresh eggs into each dish. Season

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with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs in the six dishes. Evenly spread two tablespoons hot tomato sauce over them, place on a tin and set in oven for five minutes. 1035. SLICED HAM, SAUT£ Cut out from a ham six thin slices and trim the skin off nicely. Heat a tablespoon butter in a frying pan, add the slices, one beside another, and briskly fry for one and a half minutes on each side. Remove, place Beef en Daube 1036. BEEF EN DAUBE Procure a three-pound piece of beef from the rump, with a little fat on. Heat a tablespoon lard in a large saucepan, add the beef and brown on the range to a nice colour for about twelve minutes. Remove from the pan and lay on a plate. Mix two tablespoons flour in the pan, pour a half pint water, one gill red wine, one gill demi-glace (No. 122) and a tablespoon brandy. Season with a teaspoon salt, half teaspoon white pepper, mix well until it comes to a boil, then add the beef. Scrape two small carrots, peel and clean two turnips, cut both in quarters, peel six small onions and six very small, sound, raw potatoes; add all these vegetables to the pan. Cover, boil for five minutes, then set in oven for one hour and fifteen minutes. Remove the pan to the oven door. Finely chop up one bean garlic, two branches parsley and a branch chervil and add to the pan. Dress the beef on a hot dish, lightly mix the vegetables in the pan, carefully skim the fat from the surface, pour all over the beef and serve.

Pure*e of Tomato, Parmentier Coquilles of Scallops, Indienne C6telettes of Venison, Poivrade Sauce (545) Roast Chicken (290) Lettuce Salad (148) Apple Fritters with Rum 1037. PURE"E OF TOMATO, PARMENTIER Have in a saucepan two tablespoons melted butter. Slice finely half a peeled carrot, half each an onion, leek, branch of celery and green pepper, one branch chopped parsley and half ounce raw, lean ham; add all these to the pan, lightly brown for ten minutes, frequently stirring meanwhile. Mix in three tablespoons flour, pour in a quart fresh, crushed or canned tomatoes and two quarts of white

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TUESDAY, THIRD WEEK OF MARCH 301 broth (No. 701). Season with a level tablespoon salt, one tablespoon sugar and half teaspoon white pepper. Mix well and let gently simmer for one hour. Cut two medium, raw, peeled potatoes into small dice pieces, cook in a saucepan with a pint water and a half teaspoon salt for twenty minutes, then drain. Strain the soup into a tureen, add the potatoes and serve.

1038. COQUILLES OF SCALLOPS, INDIENNE Place a pound and a half very fresh scallops in a pint of boiling water with half teaspoon salt and boil for five minutes. Drain, and keep a gill of the liquor for further use.

Mix in a saucepan one tablespoon butter with two tablespoons flour. Moisten with a gill milk, the liquor from the scallops and a half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and a half teaspoon curry powder; mix well until it comes to a boil. Add the drained scallops, mix a little, then cook for five minutes. Divide the preparation evenly into six table shells, lay them on a tin, spread two tablespoons grated Parmesan cheese over, set in oven for ten minutes, remove 1039. APPLE FRITTERS WITH RUM Prepare a batter for fritters as per No. 204. Peel and core three medium, sound apples. Cut each into four even slices and place them on a plate with an ounce sugar and a tablespoon rum, mix well and let infuse for fifteen minutes. Dip the apples in the batter, turn over for a half minute, then drop, one by one, into boiling fat and fry for ten minutes, frequently turning them with a skimmer meanwhile. Lift up, drain well on a towel, neatly trim, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.

Tuesday, Third Week of March Omelette with Capers Butterfish, Saut£ (636) Broiled Mutton Chops (49) Corn Pancakes (659) 1040. OMELETTE WITH CAPERS Crack eight fresh eggs in a bowl, pour in a half gill milk, season with half teaspoon salt, two saltspoons pepper, add two tablespoons capers and half teaspoon freshly chopped parsley. Sharply beat up for two minutes. Heat a tablespoon of butter in a frying pan, drop in the preparation, mix with a fork for two minutes, let rest for one minute; fold up two opposite sides right in the middle, let rest for half minute, turn on a hot dish and serve.

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Canapes of Crab Meat, Lorenzo (538) Saute of Hare, Chasseur (502) Potatoes, Fondantes (56) Sago Pudding with Currants 1041. SAGO PUDDING WITH CURRANTS Boil a pint milk in a small saucepan, sprinkle evenly three ounces sago and continually mix while cooking for eight minutes. Remove from the fire, add three ounces powdered sugar, two ounces picked currants, a teaspoon vanilla essence and three egg yolks. Sharply mix for three minutes. Beat up the whites of the three eggs to a stiff froth and gently mix with the other preparation for half minute. Butter and sugar six pudding moulds, fill up with the preparation, lay in a tin, pour in hot water up to half the height of the moulds and set in the oven for thirty minutes. Remove and unmould upon a hot dish, pour a Sabayon sauce (No. 102) over them and serve. Potage au Calves' Feet Red Snapper, Court Bouillon Potatoes, Marquise Veal Chops, San Francisco String Beans and Peas, Panache's Roast Beef a 1'Anglaise (447) Peach Ice Cream Macaroons aux Pistache 1042. POTAGE AU CALVES' FEET Wash in cold water two fresh calves' feet, then place in a stock pot, with a pound knuckle of veal, a beef marrowbone and any scraps of raw veal, beef and chicken on hand. Moisten with three and a half quarts water. Season with a level teaspoon salt and half teaspoon white pepper; place the pot on the fire, and as soon as it comes to a boil skim off the scum. Add a sliced carrot, two sliced onions, two sliced leeks, two sliced branches celery, four branches parsley, a branch chervil, one clove, one sprig bay leaf, one saltspoon thyme and one bean sound garlic. Cover the pan and let very slowly simmer for two hours. Lift up the calves' feet, plunge them into cold water for two minutes; bone them and cut the meat into half-inch-square pieces and keep on a plate. Heat in a saucepan a half ounce melted butter, add one ounce flour, stir with a wooden spoon until a nice light brown, then strain broth into the pan; add two tablespoons sherry and two tablespoons Worcestershire sauce. Mix well with a whisk for two minutes; add the meat from calves' feet, boil for ten minutes, then add half a peeled and seeded sound lemon, finely sliced. Mix a little and serve. N. B. All meat, bones and vegetables left remaining from the soup add to the demi-glace pot (No. 122).

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TUESDAY, THIRD WEEK OF MARCH 303 1043. RED SNAPPER, COURT BOUILLON Finely slice a peeled carrot, one turnip, one onion, two branches parsley; add two cloves, two bay leaves and one sprig of thyme; place all these articles in a fish kettle, with a gallon of water, a half gill white wine, half gill vinegar, half a sliced lemon, one tablespoon salt and half teaspoon pepper; let boil for fifteen minutes. Plunge in a three-pound piece fresh boiled red snapper and let slowly boil for twenty-five minutes. Remove, dress on a dish with a folded napkin and serve with a little melted butter separately.

1044. POTATOES, MARQUISE Prepare a potato brioche preparation as per No. 91. Slide a dentilated fancy tube at the bottom of a pastry bag, drop the potato preparation into it. Have a lightly buttered tin ready and press down the potato preparation in the tin to six rose-like forms; set them in the oven to bake for ten minutes. Remove, dress on a hot dish and serve. 1045. VEAL CHOPS, SAN FRANCISCO Have eighteen dried California prunes soaked in fresh water over night. Neatly trim and flatten six fresh, white veal chops. Place on a plate and season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Heat one and a half tablespoons butter in an earthen cocotte dish. Place the chops in the cocotte, one beside another, with a sound bean garlic and two whole, peeled shallots and briskly fry them for five minutes on each side; take up the chops and keep on a plate. Remove the garlic and shallots from the pan, then mix in one and a half tablespoons flour; add a gill Zinfandel wine, a half gill of hot water, one teaspoon currant jelly, one ounce finely chopped lean, raw ham, a half teaspoon freshly chopped parsley and two tablespoons cognac. Mix well and place the chops again in the pan. Thoroughly drain the prunes and add to the pan with the chops. Tightly cover the cocotte and set in the oven for forty minutes. Remove and serve with the cover on. 1046. STRING BEANS AND PEAS, PANACHE'S Plunge a half pint canned string beans and half pint canned green peas into a pint boiling water with half teaspoon salt and boil for five minutes; drain on a sieve and place both on a hot dish. Place an ounce butter in a small frying pan with three tablespoons fresh bread crumbs and toss on fire until a nice light brown; pour over beans and peas and serve. 1047. PEACH ICE CREAM Press through a sieve a pint preserved peaches into a bowl. Have a vanilla cream preparation, and when strained into the freezer add the peach puree; mix thoroughly with the wooden spoon and proceed exactly the same as in vanilla ice cream and serve.

1048. MACAROONS AUX PISTACHE Plunge three ounces sweet almonds into half a pint boiling water for three minutes. Drain, peel and place in a mortar with an egg white,

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and pound to a paste. Transfer into a bowl, add another egg white, three ounces sugar, one teaspoon orange-flower water and three ounces finely chopped, peeled pistachios; then briskly stir with a wooden spoon for five minutes. Slide a quarter-inch tube into a pastry bag, drop the preparation into the bag and press down the paste on a sheet of white paper placed over a pastry pan to the size and form of walnuts. Lightly dampen the surface of the cakes by means of a well wetted towel. Place in the oven for twenty-five minutes. Remove, let cool off. Lift up the paper from the pan, lightly wet the pan, replace the paper in its former position, let stand for five minutes. Pick up the macaroons, arrange them on a compotier and serve.

Wednesday, Third Week of March Stewed Prunes (i) Farina (74) Eggs, Gratin Broiled Beefsteaks (172) Potatoes, Anna (84) 1049. EGGS, GRATIN Boil eight eggs for eight minutes in plenty of boiling water. Remove, drop into cold water for one minute, then shell them and keep on a plate. Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, pour in one and a half gills hot milk, and half gill cream. Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; mix well until it comes to a boil. Cut the eggs into small square pieces and add them to the sauce; mix lightly. Transfer into a baking dish, sprinkle a tablespoon grated Parmesan cheese over all, then set in the oven for eight minutes. Remove and send to the table in the same dish.

Curried Oyster Patties Beef Hash, Colbert 1050. CURRIED OYSTER PATTIES Prepare six patties exactly the same as per No. 928 and keep hot. Heat one and a half tablespoons butter in a small saucepan; add half a finely minced onion and half a sound, peeled, minced apple; let cook for eight minutes, occasionally stirring, then mix in two tablespoons flour, moisten with a half pint broth and half gill cold milk. Season with a half teaspoon salt, a saltspoon cayenne pepper and a half teaspoon curry powder. Mix well until it comes to a boil, let cook for fifteen minutes, and strain through a Chinese strainer into another saucepan.

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WEDNESDAY, THIRD WEEK OF MARCH 305 Plunge twenty-four large, fresh-opened oysters with their OWE liquor and a half pint water in a saucepan and boil for five minutes. Drain and keep a half gill of the liquor. Add the oysters and the half gill liquor to the same; mix a little and cook for five minutes more. Arrange the six hot patties on a hot dish, then pour four oysters into each patty, divide the sauce equally over them and serve.

1051. BEEF HASH, COLBERT Pick off all the meat from the roast left over from yesterday and remove all the fat. Cut into small dice pieces; cut also three cold boiled potatoes into same shape and keep both on a plate. Finely chop one small white onion and a small green pepper and fry in a small saucepan, with a tablespoon butter, to a light brown; then add the beef and potatoes. Moisten with half pint broth and half gill demiglace (No. 122). Season with half teaspoon salt and two saltspoons white pepper. Mix well. Cook for five minutes on the range. Cover the pan and set in the oven for thirty minutes. Remove to the oven door. Put two quarts boiling water, with a teaspoon vinegar and teaspoon salt, in a saucepan. Crack in six fresh eggs and boil for three minutes; lift them up with a skimmer. Dress the hash on a hot dish, arrange eggs on top, sprinkle half teaspoon freshly chopped parsley over and serve. Plunge a half pound sweet almonds and six single bitter almonds in a pint boiling water for three minutes, drain and shell, then place in a mortar and pound to a smooth paste. Transfer and dilute the paste in a pint cold milk, in a small saucepan, and boil for two minutes. Strain the almond milk through a cheesecloth into a bowl. Place in a saucepan one ounce gelatin with a half pint water and five ounces sugar; mix on the fire with a wooden spoon until thoroughly dissolved. Add the milk, with two tablespoons orange essence; mix well while boiling for two minutes. Strain this into a bowl and let cool. Then transfer it into a dome-shaped quart mould, cover it, then set in cracked ice and let stand for one hour. Remove, unmould on a dish with a folded napkin and serve.

Gumbo with Sorrel Weakfish, Paysanne Potatoes, Savoyardes (533) Balotine of Lamb, Macddoine Cauliflower, Hollandaise (853) Roast Capon (378) Eclairs, Chantilly (361) 1053. GUMBO WITH SORREL Cut into small dice-pieces one onion, one green pepper, two leeks, one ounce raw, lean ham and two ounces of raw, lean veal; place these articles in a saucepan with one tablespoon butter and gently brown for ten minutes, frequently stirring meanwhile. Moisten with five pints

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water or white broth, add one pound beef or veal, clean bones and boil for fifteen minutes. Add two tablespoons raw rice and slowly boil for twenty minutes more. Trim twelve good-sized fresh okras, wash them well, then cut in quarter-inch-thick pieces and add to soup, adding also two peeled, fresh red tomatoes cut into eight pieces each. Boil for five minutes. Trim off the stalks and thoroughly wash fifteen leaves of very fresh sorrel, finely slice them in julienne strips and add to the soup. Season with one and a half teaspoons salt, lightly mix and slowly boil for twenty minutes more, remove the bones, pour into a soup tureen and serve. 1054. WEAKFISH, PAYSANNE Cut off the head of a fresh three-pound weakfish. Split in two and remove the spinal bone; place in a roasting tin, cut part upward. Season with a teaspoon salt and half teaspoon white pepper, dredge four finely chopped, sound shallots and divide an ounce of butter in small bits over the fish; set in the oven for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, dress on a hot dish, pour the butter over and serve. 1055. BALOTINE OF LAMB, MACEDOINE Carefully bone entirely a shoulder of lamb; season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, half bean chopped garlic, one ounce raw, chopped beef marrow, half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, half gill cream, half teaspoon salt, a saltspoon cayenne pepper and a saltspoon ground thyme; pound the whole together for five minutes; then evenly spread this force over the inside part of the shoulder. Neatly fold it up and tie all around. Place in a roasting pan a sliced carrot, sliced onion, sliced leek and an ounce of lard trimmings. Lay the balotine on top, pour half a gill cold water into the pan, spread a tablespoon melted lard over the balotine and set in the oven to roast for fifty minutes, frequently basting with its own gravy and turning it over once in a while. Remove, untie and dress on a large dish. Place a macedoine, prepared as per No. 233, at each end of the dish, arrange the balotine in the centre, pour a gill hot demi-glace (No. 122) over the balotine and serve.

Thursday, Third Week of March Boiled Rice and Milk (464) Scrambled Eggs, McKay Fish Fritters Sausage, with Fried Bananas Potatoes, Maitre d'Hotel (312) Seed Cakes 1056. SCRAMBLED EGGS, McKAY Crack eight fresh eggs in a bowl with a half gill sweet cream. Season with half teaspoon salt, two saltspoons white pepper; sharply beat up for

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THURSDAY, THIRD WEEK OF MARCH 307 a minute. Place two gills of tomato sauce (No. 16) in a frying pan and reduce on the fire to a half gill. Drop in the eggs, add one teaspoon fresh butter and constantly stir with a wooden spoon for six minutes. Remove from the fire and equally divide over six freshly prepared buttered toasts, arranged on a hot dish, and serve. 1057. FISH FRITTERS Plunge a half pound shredded salt codfish in water for five minutes. Drain and totally squeeze out the water with the hands. Place it in a bowl, add three tablespoons flour, two fresh eggs, one tablespoon milk, a saltspoon cayenne pepper, half teaspoon each chopped parsley and baking powder; briskly mix with a wooden spoon for two minutes. Heat two tablespoons lard in a large frying pan, drop the fish preparation into the pan, in twelve even forms, and briskly fry for three minutes on each side. Remove with the cake turner, place on a hot dish with a little 1058. SAUSAGE, WITH FRIED BANANAS Prickle with a fork twelve stringless, fresh sausages, place in a frying pan with a tablespoon melted butter and fry for five minutes on each side. Remove, dress on a dish and keep hot.

Split lengthwise six sound, peeled bananas. Lightly roll them in flour, place and fry in the same pan as the sausages for two minutes on each side, arrange around the sausages and serve. 1059. SEED CAKES Place two ounces of butter in a bowl, briskly beat it with a spatula for five minutes, then add four ounces granulated sugar and thoroughly beat for three minutes; add three eggs, one by one, then stir in very gradually half pound sifted flour and a few caraway seeds. Place the preparation in a tin lined with a buttered paper and bake in a moderate oven for forty minutes. Remove, detach from the paper, cut the cake into six equal pieces and serve.

Scallops au Gratin Pilaff, Qua Pun Ming Chartreuse de Pommes 1060. SCALLOPS AU GRATIN Mix and heat for half a minute two light tablespoons melted butter and three tablespoons flour. Pour in a half pint cold milk and mix until it comes to a boil. Plunge one and a half pounds very fresh scallops into a pint boiling water with half teaspoon salt and boil for five minutes. Take up a gill of this scallop broth and pour it into the sauce. Drain the scallops on a sieve and add them to the sauce. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and pour in two tablespoons sherry. Mix well, cook for five

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minutes. Pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, divide half ounce of butter in little bits on top and set in the oven to bake for ten minutes. Remove and serve. 1061. PILAFF, QUA PUN MING Cut two pounds of lean, raw mutton into half -inch squares. Place in a saucepan with one and a half tablespoons butter and gently brown for ten minutes, frequently mixing with a wooden spoon; add a sound, finely chopped onion; stir and brown for five minutes longer. Add four ounces raw rice, stir well and cook for three minutes. Moisten with a pint white broth (No. 701), a gill tomato sauce (No. 16) and a gill demi-glace (No. 122). Season with one and a half teaspoons salt, half teaspoon white pepper and a teaspoon curry powder, then add half ounce preserved ginger cut into very small dices. Mix well, cover the pan and set in the oven for thirty-five minutes. Remove, pour into a 1062. CHARTREUSE DE POMMES Neatly peel eight sound apples, and with the aid of a thin tube cut out as many strips as you can. Trim the strips so as to have them of equal size. Place them on a dish until required. Place all residue of the apples in a small saucepan with four ounces sugar, one teaspoon of vanilla essence, a half teaspoon ground cinnamon and one gill water. Cover the pan and slowly cook for thirty minutes. Remove from fire, press through a sieve into a bowl and let cool off. Have three small saucepans on a table, place three ounces sugar and a half pint water in each pan, then squeeze the juice of a small, sound lemon in one pan only. Add one saltspoon ground Spanish saffron to another pan, and a saltspoon of cochineal in the third pan; set them on the fire, and, as soon as all come to a boil add the apple strips to the pans, evenly divided, and cook for five minutes. Remove from the fire and let cool off.

Lightly wet a plain charlotte mould, line the bottom and sides with the apple strips, then fill up the mould with the apple puree. Turn on a dish, then let stand for five minutes with the mould on the charlotte. Lift up the mould and serve.

Consomm£ aux Profiteroles Pickerel, Albert Potatoes, Chateau (208) Boiled Beef, Robert. Sauce Fried Eggplants (460) Salad, Chicory (38) Plombiere, Marguerite Coquettes, Polonaise (563) 1063. CONSOMME AUX PROFITEROLES Prepare and strain a consomme (No. 52) and keep hot. Place in a saucepan one and a half gills cold milk, one ounce butter and a saltspocn

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THURSDAY, THIRD WEEK OF MARCH 309 salt, and let boil; add three ounces sifted flour, briskly stir with the wooden spoon for two minutes, then stand the pan on the table; break in one egg, sharply mix for a minute, break in another egg, sharply mix again, repeat with another egg, add a saltspoon cayenne pepper and one ounce grated Parmesan cheese and mix for one minute. Make a cornet with a sheet of white paper, drop the paste in the cornet and cut off a small piece of the paper at the point to make an opening one-fifth inch in diameter. Press down the preparation into a pastry tin, to the form of dried white beans; place in the oven for ten minutes, remove, place in a soup tureen, pour the consomme over and serve.

1064. PICKEREL, ALBERT Trim, cut off the head, split in two and remove the spinal bone of a three-pound fresh pickerel. Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the seasoning. Arrange on a broiler and broil for six minutes on each side. Pour a brown horseradish sauce (No. 383) on a hot dish. Dress the fish over the same and serve.

1065. BOILED BEEF, ROBERT SAUCE Procure a four-pound piece of short rib of beef. Tie with a string, lay in a saucepan with four quarts boiling water. Season with a tablespoon salt and half teaspoon white pepper, adding four small scraped carrots, four small peeled white turnips, two medium-sized white onions, two stalks well-cleaned celery, three leeks tied in a bunch with a clove of garlic, two cloves, one bay leaf, a sprig of thyme anc" fou: branches tied-up parsley. Cover the pan, then let gently simmer for two and a half hours. Remove and place the beef on a large dish, untie, arrange the vegetables around, except parsley and garlic, untie the leeks, dress them around the beef and send to the table with a sauce Robert (No. N. B. Skim the fat from the surface of the broth, then strain it into the white-broth pan (No. 701).

1066. SAUCE, ROBERT Heat one tablespoon butter in a small saucepan, add five finely chopped shallots, one tablespoon flour, and stir while cooking for five minutes. Pour in two tablespoons vinegar and two light gills demi-glace (No. 122), adding eight finely chopped, sound vinegar pickles, one tablespoon chopped capers, half a teaspoon chopped chives, a teaspoon French mustard and half saltspoon cayenne pepper. Mix well, let slowly boil for eight minutes and serve as required.

1067. PLOMBIERE, MARGUERITE Prepare a pint (only) vanilla ice cream (No. 42), adding four ounces preserved pineapple, cut into small dices, two tablespoons maraschino and a half pint whipped cream. Mix these ingredients with the vanilla for five minutes.

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Line a dome-shaped quart mould with white paper, and fill it up with the mixed ice cream; lay a sheet of paper on top of the mould, cover very tightly, then bury it in cracked ice and rock salt and let freeze for two hours. Remove, uncover, turn on a dish with a folded napkin, take off the paper, and serve.

Friday, Third Week of March Barley with Cream Fried Eggs with Chicken Livers Broiled Fresh Herrings, Anchovy Butter (798) 1068. BARLEY WITH CREAM Immerse four ounces of the best barley in a pint boiling water for ten minutes. Thoroughly drain and rinse in cold water. Replace in the pan, add a pint water, half pint fresh milk and half teaspoon salt, lightly mix and let slowly simmer for one and a half hours, being careful to mix with a wooden spoon at the bottom every eight minutes, to prevent burning. Remove, and serve with cream and powdered sugar 1069. FRIED EGGS WITH CHICKEN LIVERS Cut eight fresh chicken livers into quarter-inch pieces. Heat a tablespoon butter in a frying pan, add the livers and fry for five minutes; pour over a tablespoon sherry, half gill demi-glace (No. 122), season with two saltspoons salt and half saltspoon cayenne pepper, lightly mix and cook for two minutes. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes. Remove, evenly divide the preparation on top of the eggs Coquilles of Eggs and Oysters Civet of Venison Spinach in Cream (399) Gateau de Plomb 1070. COQUILLES OF EGGS AND OYSTERS Cut six hard-boiled eggs into eight even pieces each. Plunge twelve large very fresh-opened oysters into a pint of boiling water for two minutes. Drain, cut each in half and place them with the eggs. Mix and heat in a small saucepan one tablespoon of butter with two tablespoons flour; then pour in one and a half gills white broth and a gill of cream; mix with a wooden spoon until it comes to a boil, then add eggs

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FRIDAY, THIRD WEEK OF MARCH '3*1 and oysters. Season with half teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; lightly mix and slowly cook for two minutes. Divide the eggs, etc., into six table shells, sprinkle a little grated Parmesan cheese over them, set in the oven to bake for ten minutes, remove and serve.

1071. CIVET OF VENISON Cut two pounds tender venison, from a leg, into inch-square pieces. Heat one and a half tablespoons butter in a saucepan, add the venison; season with a teaspoon salt and half teaspoon white pepper; gently brown for ten minutes, turning the pieces once in a while. Then add two ounces lean, salt pork cut in quarter-inch-square pieces and twelve very small, peeled white onions; brown for ten minutes longer, besprinkle with two tablespoons flour over the meat and gently stir; moisten with one gill red wine, half pint of broth and one gill of demi-glace (No. 122). Tie in a bunch three branches parsley, one branch chervil, one leek, one bay leaf, two cloves, one sprig thyme, one bean sound garlic, and add to the venison. Mix a little, cover the pan, then set in the oven for forty minutes. Remove, take up the bouquet of herbs, add six finely minced mushrooms, lightly mix and serve with six heart-shaped bread croutons (No. 90) around the civet.

1072. GATEAU DE PLOMB Sift a half pound flour on a table with a fountain in the centre, place in it a saltspoon salt, three ounces sugar, quarter pound butter, two egg yolks and one gill fresh milk; knead the whole well together until of a soft dough. Transfer into a lightly buttered pie plate and set to bake in a moderate oven for thirty minutes. Remove, sprinkle a little powdered sugar over and serve.

Radishes (58) Sliced Tomatoes (765) Bisque of Crabs, Kioto Black Bass, Grand Duke (303) Potatoes, Italienne Broiled Squab, Turkey (819) Jerusalem Artichokes, Cream Sauce Omelette Mousseline au Beui-"> Noir Roast Lamb, Mint Sauce (392) Chestnut Pudding (343) 1073. BISQUE OF CRABS, KIOTO Procure six hard, live crabs, clean well, place in a mortar and pound to a paste. Thoroughly heat one ounce butter in a saucepan, add the paste and cook on a brisk fire for ten minutes, frequently stirring meanwhile; then add two tablespoons brandy, set fire to the brandy, stir with a wooden spoon until the flame goes out, then add one finely minced carrot, one finely minced onion, two minced leeks, one branch minced celery, two branches parsley and three ounces of raw rice. Stir the whole well together once in a while while cooking for five minutes.

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Moisten with three quarts water. Season with a level tablespoon salt, two saltspoons cayenne pepper and one teaspoon curry powder. Mix well, then let slowly boil for one and a half hours. Place in a bowl one ounce rice flour, one gill cream and one egg yolk; whisk up well with a whisk for two minutes, pour this into the soup and stir while heating for two minutes. Remove, strain through a sieve, then through a cheesecloth into a tureen, and serve.

1074. POTATOES, ITALIENNE Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain, then cut them into quarter-inch-thick slices. Nicely brown in a frying pan with two tablespoons lard for ten minutes, tossing them once in a while. Place them on a hot dish, crown-like, and keep warm.

Place three finely chopped shallots in a saucepan with a teaspoon of butter and brown for three minutes; moisten with a gill of demi-glace (No. 122), add six finely chopped mushrooms and a half teaspoon freshly chopped parsley; mix a little and let cook for eight minutes, pour the sauce over the potatoes and serve.

1075. JERUSALEM ARTICHOKES, CREAM SAUCE Peel and wash twelve sound raw Jerusalem artichokes; plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain, dress on a vegetable dish, pour a cream sauce (No. 736) 1076. OMELETTE MOUSSELINE AU BEURRE NOIR Place eight fresh eggs yolks in a bowl and the whites in a copper basin. Season the yolks with a half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Briskly mix the yolks with a wooden spoon for two minutes. Beat up the whites for four minutes, add them to the yolks and lightly mix; heat a tablespoon butter in a large frying pan, pour in the eggs, mix with a fork for two minutes, let rest for a half minute, fold up the sides to meet in the centre, let rest for a minute; turn into a hot dish.

Place an ounce butter in the same pan, toss the butter on the fire until a light brown; pour in a tablespoon vinegar, toss a little, pour over the omelette and serve.

Saturday, Third Week of March Oranges (104) Wheaten Grits (131) Omelette with Bacon Corned Beef au Gratin 1077. OMELETTE WITH BACON Carefully crack eight fresh eggs in a bowl, add a half gill fresh milk, season with a half teaspoon salt and two saltspoons white pepper.

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SATURDAY, THIRD WEEK OF MARCH 313 Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, add one ounce bacon cut into small dice-pieces and gently brown for five minutes. Drain half the fat from the pan, then drop in the eggs. Mix for two minutes with a fork, let rest for a minute, fold up both sides to meet in the centre; let rest for a half minute, turn into a hot dish and serve.

1078. CORNED BEEF AU GRATIN Brown in a saucepan for five minutes one sound white onion with one tablespoon butter. Add one pound of cooked and finely chopped corned beef and four cold, boiled potatoes chopped same way as the beef; moisten with a good half pint white broth (No. 701). Season with a half teaspoon white pepper and saltspoon grated nutmeg; mix well, cover the pan, cook on the range for ten minutes, lightly mix, then set to bake for thirty-five minutes. Remove, transfer it into a baking dish. Mix on a plate two tablespoons of bread crumbs with a tablespoon of melted butter, divide it on the hash, place in the oven to bake again for fifteen minutes. Remove and serve.

Eels au Saffron Ham, Mexicaine Sweet Potato Pure"e Lamb Salad with Tarragon 1079. EELS AU SAFFRON Cut the heads from two very fresh eels of one and a half pounds each, then skin and cut them into two-inch-long pieces and keep on a plate. Lightly brown in a frying pan a finely minced Spanish onion with a tablespoon butter for five minutes; sprinkle a teaspoon flour over, lightly stir, add the fish on top. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon Spanish saffron, diluted in two tablespoons of water; add three peeled and crushed red tomatoes around the eels; moisten with half gill white wine, cover the pan, and slowly cook on the range for twenty-five minutes. Remove, transfer into a hot dish, sprinkle a little fresh chopped parsley over and serve. 1080. HAM, MEXICAINE Take three three-quarter-pound slices ham, trim well all around, heat a tablespoon butter in a frying pan, add the slices, one beside another, and fry for eight minutes on each side. Remove and keep hot. Finely mince two green peppers and two Spanish sweet peppers; add to the pan and brown for five minutes. Drain the fat from the pan, then add one gill tomato sauce (No. 16) and half teaspoon freshly chopped parsley; cook for five minutes, occasionally mixing meanwhile. Dress, dome-shape, a sweet potato puree on a hot dish, arrange the ham over the potatoes, pour the sauce and garnishing over all and serve.

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1081. SWEET POTATO PUR£E Boix six medium, sweet potatoes for forty minutes in two quarts water with a teaspoon salt; drain, peel and press through a sieve into a small pan. Season with a saltspoon salt two saltspoons white pepper; add half ounce of butter and one and a half gills hot milk. Mix well with a wooden spoon while heating for two minutes and serve as required. 1082. LAMB SALAD WITH TARRAGON Cut away all the meat from leg of lamb left over from yesterday and cut into very thin slices. Place in a bowl, add one very finely sliced small onion, two branches of celery finely sliced and half teaspoon finely chopped tarragon. Season with half teaspoon salt, three saltspoons pepper, two tablespoons oil and one and a half tablespoons of tarragon vinegar. Mix weU together and serve.

Potage au Pain Sole, Loomis Potatoes with Butter Mignons of Mutton, Sauce Porto String Beans au Beurra (.139) Roast Chicken (290) Escarole Salad (100) Apple Charlotte (634) 1083. POTAGE AU PAIN Toast twelve thin slices French bread to a nice golden colour and place them in a soup tureen, adding half teaspoon very finely chopped parsley and the leaves of two branches chervil. Prepare and strain a consomme (No. 52) into the tureen and serve.

1084. SOLE, LOOMIS Carefully lift up the four filets from a three-and-a-half-pound sole and neatly skin them, then cut each filet into three slanting, equal pieces; lay them on a plate, season with half teaspoon salt and three saltspoons pepper, squeezing the juice of half a sound lemon over. Prepare a smooth hash with one branch fresh parsley, two bay leaves and a sprig of thyme; add to the fish, thoroughly mix the filets in the seasoning and keep in a cold place until required.

Place in a mortar a quarter pound of fresh cod or halibut, adding one egg yolk, two saltspoons salt, a saltspoon each cayenne pepper and grated nutmeg; pound to a pulp, then press through a sieve into a bowl. Finely chop three medium, fresh-peeled and neatly cleaned mushrooms, brown in a frying pan with a teaspoon butter for five minutes, add to the bowl with the fish force and briskly mix. With knife blade carefully spread the force on both sides of the filets, then dip the filets in beaten egg and lightly roll in bread crumbs. Thoroughly heat two tablespoons

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SUNDAY, THIRD WEEK OF MARCH 315 butter in a large frying pan, lay in the filets one beside another and fry for five minutes on each side. Dress on a hot dish with a folded napkin and serve with a Tartare sauce (No. 48) separately. 1085. POTATOES WITH BUTTER Peel, wash and drain twelve small, even-sized potatoes and boil in a quart boiling water with half teaspoon salt for thirty minutes. Drain, place in a frying pan with a level tablespoon butter, gently turn them over for two minutes and serve.

1086. MIGNONS OF MUTTON, PORTO SAUCE Neatly flatten six four-ounce mignon steaks cut from a leg of tender mutton. Season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in a frying pan, add the mignons and cook for four minutes on each side. Remove, dress on six freshly prepared round toasts, pour a port wine sauce over and serve. 1087. SAUCE, PORTO Place two tablespoons currant jelly in a small saucepan with half a gill port wine, thoroughly mix, add one gill of demi-glace (No. 122), the rind of half a lemon, and boil for five minutes. Remove the lemon rind and use as required.

Sunday, Third Week of March Apricots in Cream Quaker Oats (105) Fried Eggs on Toast Lamb Chops (748) Potatoes, Saute"s (135) 1088. APRICOTS IN CREAM Open and drain a pint can apricots. Dress on a fruit dish and serve with thick cream and powdered sugar separately.

1089. FRIED EGGS ON TOAST Prepare six round toasts three inches in diameter of a nice golden colour. Broil six thin slices of lean raw ham for a minute on each side, arrange one slice on each toast, and trim to fit the toasts nicely.

Heat in a small frying pan a teaspoon butter, carefully crack in two fresh eggs, season with a saltspoon salt and half saltspoon pepper and fry for three minutes, then dress the two eggs on one toast; repeat the same five times and serve very hot

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Oyster Broth in Cups Lobster en Brochette, with Bacon (282) Veal Chops Braise", Puree of Sorrel Sweet Potatoes, Lyonnaise Pear Marquise 1090. OYSTER BROTH IN CUPS Open thirty-six large, fresh oysters; place them in a saucepan with their liquor and an extra pint oyster juice, adding a pint water, four branches cleaned white celery, and two branches well-washed parsley. Season with half teaspoon salt and two saltspoons cayenne pepper and let boil for five minutes. Skim the scum from the surface, remove the celery and parsley, strain the broth into six cups and serve. A very little butter and sweet cream can be added to each cup if desired. Place the thirty-six oysters in a bowl and keep in a cool place for to-morrow. N. B. Lay aside six of the deepest equal-sized shells for to-morrow. 1091. VEAL CHOPS BRAISE, PUR£E OF SORREL Flatten and trim six nice, tender veal chops. Season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon fat in a frying pan, add the chops and nicely brown for five minutes on each side. Add half a sliced carrot, half a sliced onion, half bean garlic, a few trimmings larding pork, two branches parsley, one clove, one bay leaf; let brown for ten minutes. Moisten with half gill white wine, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16); lightly mix, boil for two minutes, then set to bake in oven for fifteen minutes. Remove, dress a puree of sorrel prepared as per No. 654 on a hot dish; arrange the chops crown-like, over the sorrel, skim the* fat from the surface of the gravy boil for three minutes, then strain the gravy over the chops and serve. 1092. SWEET POTATOES, LYONNAISE Boil four good-sized sweet potatoes in a quart water with half teaspoon salt for forty minutes; drain, peel and slice them. Heat one and a half tablespoons melted butter in a frying pan, add one finely sliced onion and brown for five minutes, then add the potatoes. Season with a quarter teaspoon salt and two saltspoons white pepper; toss them well once in a w^ile, cooking for five minutes, give a nice omelette form, brown for five minutes longer and serve.

1093. PEAR MARQUISE Neatly peel six medium, even-sized, fresh pears, without cutting away the stems. Have a pint water in a saucepan with four ounces sugar and a teaspoon vanilla essence; place on the fire and as soon as it boils drop in the pears. Cover the pan and let gently boil for twentyfive minutes. Lift up the pears with a skimmer and keep on a plate; add two tablespoons maraschino to the syrup and let reduce on the fire to a good gill.

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SUNDAY, THIRD WEEK OF MARCH 317 Have in another saucepan one pint boiling milk, add three ounces sugar, three ounces raw rice and the chopped rind of quarter of a lemon; let gently boil for thirty minutes, occasionally mixing at the bottom to prevent burning. Dress the rice on a large dish, arrange the pears on top, pour the sauce around and serve.

Celery (86) Peanuts (954) Creme, Amazone Salmon, Verdoyant Chicken, Marengo Tournedos of Beef, Madere Sauce Green Peas (35) Punch, Stanley Mallard Ducks, Currant Jelly (307) Glace, Mogador 1094. CREME, AMAZONE Peel and cut into small pieces three fresh, alligator pears and place in saucepan with two branches parsley, two branches sliced celery, four pints cold milk. Season' with one and a half teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let slowly boil for thirty-five minutes. Strain milk into a basin, place ingredients in a mortar and pound to a smooth paste, and return to the milk. Heat one ounce of butter in a saucepan, add two ounces flour, stir for a minute with a wooden spoon, then pour contents of basin into this pan. Sharply whisk for two minutes, and, as soon as it comes to a boil add one gill cream and one egg yolk diluted with a tablespoon milk. Mix with a wooden spoon for three minutes, being careful not to allow to boil again; strain through a Chinese strainer into a soup tureen, and serve with bread croutons (No. 23) separately. 1095. SALMON, VERDOYANT Place three slices of fresh salmon of three-quarters of a pound each in a frying pan. Season with a teaspoon salt and half teaspoon white pepper; pour in half gill white wine and one gill water, add half ounce butter, cover with a buttered paper, boil for five minutes, then set in oven to bake for twenty-five minutes. Remove, dress on a hot dish, one overlapping another, and keep warm.

Place in a rnortar two branches fresh parsley, one branch chervil, one branch watercress and one shallot, and pound to a paste; then add half ounce butter, thoroughly mix together, and press through a sieve into a bowl.

Prepare a Hollandaise Sauce (No. 279); gradually add to the Hollandaise all the green butter, continually mixing until thoroughly amalgamated. Pour the sauce over the salmon and serve.

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1096. CHICKEN, MARENGO Singe, draw, cut off the head and feet at the first joint of a tender three-pound chicken, and cut into twelve as nearly even pieces as possible. Season* with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons oil in a large frying pan, place the pieces in the pan, and briskly fry for six minutes. Drain off half the quantity of the oil. Add six finely chopped shallots, mix a little and cook for one minute. Then pour in half gill white wine, two gills tomato sauce (No. 1 6); lightly mix, add twelve finely sliced, canned mushrooms, six thin slices of truffles, and let cook twenty minutes. Arrange the chicken on a hot dish, pour the sauce over. Garnish the dish around the chicken with six freshly fried eggs in oil, sprinkle half teaspoon chopped parsley 1097. FRIED EGGS IN OIL Thoroughly heat one gill of oil in a very small frying pan, crack in one fresh egg, and fry for two minutes; carefully close up the white with a skimmer. Lift up with the skimmer, drain on a cloth, prepare five more in a similar way, and use as directed. The eggs should be well fried around, but rather soft in the centre.

Save the oil in which the eggs were cooked for any other cooking purposes.

1098. TOURNEDOS OF BEEF, MADERE SAUCE Procure six pieces of round filet four ounces each. Neatly flatten and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, place the filets in the pan, one beside another, and cook three minutes on each side. Remove, dress on six freshly prepared round toasts, placed on a hot dish. Pour a Madeira sauce (No. 641) over and serve.

1099. PUNCH, STANLEY Prepare a lemon water ice (No. 376) and keep in the freezer till required. Boil one ounce best ground coffee with two gills water and half a vanilla stick, split in two, for ten minutes. Remove and let cool off, then strain through a cheesecloth into the lemon ice freezer, adding a tablespoon kirsch and a tablespoon maraschino. Thoroughly mix with the spatula and serve in six sherbet glasses. (Keep the vanilla in sugar for further use.) i TOO. GLACE, MOGADOR Prepare a vanilla ice cream exactly the same as No. 42. Pour in two tablespoons rum, adding two ounces candied cherries and two ounces chopped marrons. Mix well together for one minute. Place six macaroons on a plate, divide a tablespoon of kirsch over them evenly. Line the bottom of a quart-brick mould with a sheet white paper, fill the mould up with half the vanilla, then arrange the macaroons on top; fill up with balance of ice cream. Line the top with another sheet of

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MONDAY, THIRD WEEK OF MARCH 319 paper, cover the mould tightly, bury in cracked ice and rock salt and let Freeze for one hour. Remove, dip in tepid water for a few seconds, unmould on a dish with a folded napkin and serve.

Monday, Third Week of March Poached Eggs en Surprise Porterhouse Steaks (729) Cocoanut Ginger Bread (253) HOT. POACHED EGGS EN SURPRISE Plunge six medium, sound, green peppers in boiling water for two minutes, lift up and skin with a coarse towel; cut out a small piece at bottom of each, and through it scoop them out entirely without disturbing the sides. Place in six individual pudding moulds, cut side upward, one in each.

Heat a teaspoon butter in a frying pan, add half a chopped small white onion and brown for three minutes, then add three finely chopped, well-cleaned, fresh mushrooms and cook for three minutes more; moisten with a gill of demi-glace (No. 122) and reduce on the fire for five minutes; add two tablespoons bread crumbs. Stir while cooking for one minute, remove and let cool off.

Lightly line the inside of the peppers with this preparation, crack an egg into each pepper, season each one with a saltspoon salt and half saltspoon pepper. Arrange the cut-away piece of peppers on top. Place the moulds in a frying pan, pour in hot water up to half the height of the moulds, place in the oven to bake for six minutes. Remove, unmould on a dish, pour a gill hot demi-glace (No. 122) around them Stuffed Oysters Smoked Pig Jowl with Spinach Banana Fritters 1 102. STUFFED OYSTERS Hash very finely the thirty-six oysters saved from yesterday's broth. Heat one ounce butter in a small saucepan, add six finely chopped shallots and cook for three minutes, then mix in half ounce flour and briskly stir while heating for one minute. Moisten with two gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon' grated nutmeg, a teaspoon French mustard and a tablespoon Worcestershire sauce; thoroughly mix until it comes to a boil. Add the oysters, six finely chopped canned mushrooms, half teaspoon

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freshly chopped parsley and half bean finely chopped garlic. Mix the whole well together, then let gently cook for fifteen minutes, occasionally stirring meanwhile. Dilute two egg yolks in a tablespoon cream and add to the force, and stir while cooking for two minutes more. Transfer the force upon a dish and let cool off.

Plunge the six deep, half -shells into boiling water for five minutes; remove and replunge in cold water; remove and wipe them thoroughly. Then evenly divide the preparation into six shells, neatly smooth the surface with a knife, evenly spread a teaspoon French mustard on them, sprinkle a few bread crumbs over, place on a tin and set in the oven to bake for ten minutes. Remove and serve.

1103. SMOKED PIG JOWL, WITH SPINACH Procure half a smoked pig jowl and plunge it into two gallons boiling water and boil for two hours. Lift up, tear off the skin and neatly trim all around. Prepare a spinach a 1'Anglaise as per No. 247, dress on a hot dish, arrange the jowl over the spinach and serve. 1104. BANANA FRITTERS Prepare a batter for fritters as per No. 204.

Cut six peeled, sound bananas in two crosswise pieces, roll them in the batter, then plunge in boiling fat and fry for ten minutes, turning with a skimmer once in a while; lift up, thoroughly drain on a towel and neatly trim all around. Pour a Sabayon sauce (No. 102) on a hot dish, place the bananas over, dredge a little powdered sugar on top and Radishes (58) Lyon Sausage (582) Potage, Pepper Pot Broiled Perch, Mustard Sauce Noix of Veal, Braise, Fermiere (584) Cucumbers, Bechamel Roast Gosling, Apple Sauce Dandelion with Eggs (633) 1105. POTAGE, PEPPER POT Finely chop two each medium, white onions, green peppers and leeks. Place these in a medium-sized saucepan with half ounce butter and cook for ten minutes, lightly stirring meanwhile; then add four ounces fresh tripe, cut into small dice-pieces, and two ounces raw Italian rice. Moisten with two and a half quarts white broth (No. 701) or hot water, then add one pound of raw, clean veal bones. Season with a level tablespoon salt and half teaspoon pepper. Cover the pan and let slowly boil for thirty minutes. Peel and cut into eight pieces each three medium, red tomatoes and add to the soup, lightly mix, then let boil for thirty-five minutes. Remove the bones, pour into a soup

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TUESDAY, FOURTH WEEK OF MARCH 321 1106. BROILED PERCH, MUSTARD SAUCE Neatly trim and wipe dry six very fresh, small perch. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper; repeatedly roll the perch in the seasoning, then arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, pour a mustard sauce over, decorate with six quarters lemon and a little parsley greens 1107. MUSTARD SAUCE Place three tablespoons of good demi-glace (No. 122) in a bowl with a good teaspoon French mustard, a saltspoon each finely chopped chives and a chervil. Mix all well together and use as required. 1108. CUCUMBERS, BECHAMEL Peel three good-sized fresh cucumbers. Cut them into quarters, lengthwise, remove the seeds, then cut them into half-inch pieces. Mix in a small saucepan one tablespoon butter with one and a half tablespoons flour, pour in a gill milk and a half gill cream, mix until it comes to a boil and keep hot on a corner of the range.

Heat a tablespoon butter in a frying pan, add the cucumbers, season with a teaspoon salt and half teaspoon pepper; gently toss and briskly cook for ten minutes, drain on a sieve, add to the sauce with a saltspoon grated nutmeg; mix a little, boil for five minutes more, pour into a hot „ 1109. ROAST GOSLING, APPLE SAUCE Cut off the feet and neck of a fat six-pound gosling at the first joint. Singe, draw and truss, lay in a roasting pan, season with a tablespoon salt and half teaspoon pepper. Spread two tablespoons fat over the breast, pour two tablespoons water into the pan, set in the oven to roast for one and a half hours, turning it quite frequently and basting it with its own gravy once in a while. Remove, untruss, dress on a large dish, skim the fat from the gravy and pour the gravy over the bird. Decorate with a little watercress and send to the table with an apple sauce (No. 188) Tuesday, Fourth Week of March Pettijohn (170) Scrambled Eggs, Reforme Fried Smelts, Tartare (47) Brochette of Lamb, Tomato Sauce 1 1 10. SCRAMBLED EGGS, REFORME Carefully crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt and two saltspoons pepper and sharply beat them

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up for a minute. Cut in julienne shape four gherkins, six heads canned mushrooms, half ounce cooked ham and a very small truffle. Place these ingredients in a large frying pan with a tablespoon butter and gently cook for three minutec; pour in the beaten eggs with a tablespoon sherry, mix a little with a wooden spoon and let cook for six minutes, briskly mixing meanwhile. Remove, dress on a dish and serve very hot. mi. BROCHETTE OF LAMB, TOMATO SAUCE Cut out a pound and a half tender leg of lamb in half-inch-square thin pieces; cut out also the same quantity and size salted pork. Season the lamb with half teaspoon salt and half teaspoon pepper, evenly run alternately the pork and lamb pieces on six skewers, lightly roll in a tablespoon oil, then in fresh bread crumbs, arrange on a double broiler and broil for eight minutes on each side. Remove, pour a gill of hot tomato sauce (No. 16) on a dish, arrange the brochette over and serve. Quarter pound sifted flour, two raw eggs, half ounce fine sugar, quarter ounce baking powder, saltspoon salt, half saltspoon nutmeg, teaspoon Indian curry powder and half pint cold milk. Place the flour in a bowl, crack in the eggs, add the sugar, salt, nutmeg, curry, baking powder and milk, and mix with a whisk until thoroughly thickened. Lightly butter the bottom of a large frying pan with a little melted butter, and as soon as the pan is thoroughly hot pour in the preparation with a two-and-a-half-inch ladle, four cakes at a time, and fry for one and a half minutes on each side. Dress on a hot dish covered with a napkin, proceed exactly the same till the batter is finished, and serve with maple syrup separately.

Crab Meat, Maryland Small Goose Patties Chocolate Omelette 1113. CRAB MEAT, MARYLAND Place one and a half pounds very fresh crab-meat flakes in a frying pan with half gill good sherry; season with a teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; place the pan on the fire and cook for five minutes, occasionally stirring with a wooden spoon; then pour in two gills cream and a half gill milk, mix a little and let gently boil for three minutes. Dilute two egg yolks in two tablespoons cream and add to -the crab meat, continually mixing with a wooden spoon for three minutes longer, being careful not to allow to boil; remove from the fire, pour in a tablespoon good brandy, lightly mix, and serve in a chafing dish or a soup tureen. 1114. SMALL GOOSE PATTIES Prepare and keep hot six patties, prepared exactly as per No. 929. Pick out all the meat you can from the goose left over from yesterday*

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TUESDAY, FOURTH WEEK OF MARCH 323 cut the meat into small dice-pieces; cut also six heads canned mushrooms and one very small truffle into small squares. Place these three articles in a small saucepan with two tablespoons sherry or port wine. Season with half teaspoon salt and one saltspoon cayenne pepper, cook for five minutes, then pour in one and a half gills of demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, then gently boil for fifteen minutes longer. Remove, arrange the six patty crusts on a large dish, divide the stew evenly in the six crusts, place the covers on top, decorate the dish with a little parsley greens and serve immediately. 1115. CHOCOLATE OMELETTE Place three egg yolks in a bowl, add three ounces sugar, three ounces grated chocolate, one teaspoon vanilla essence and one teaspoon kirsch. Stir well with a wooden spoon for five minutes. Beat up eight fresh egg whites, with a well-cleaned whisk in a copper basin, to a stiff froth, then add the whites to the yolks; gently mix both for two minutes. Dress three-quarters of the preparation in a large, cold dish to an omelette form. Slide a fancy dental tube at the bottom of a pastry bag, drop the rest of the preparation into the bag and with it nicely decorate the omelette. Dredge two tablespoons powdered sugar over and all around it and set the dish in a moderate oven to bake for twenty minutes. Remove and immediately send to the table. (This omelette should be made only at the very last moment.) Pure"e, Crecy Baked Bluefish, au Paprika Potatoes, Polonaise (1008) Capon, Kabhul French Flageolets (95) Cordons Gratin, Swiss Rice. Orange Pudding Candied Oranges 1116. PURE"E, CRECY Scrape and thoroughly wash six medium, very red fresh carrots, finely slice and place in a large saucepan with two sliced onions, two leeks and one ounce butter; place the pan on the range and let gently brown for fifteen minutes, stir frequently with a spoon, then besprinkle with two ounces flour; stir while heating for three minutes. - Moisten with two and a half quarts broth (No. 701), add two branches of parsley and one branch chervil, season with a tablespoon salt, half teaspoon pepper and a saltspoon grated nutmeg, mix a little and let gently boil for forty-five minutes. Remove, press the whole through a sieve into another saucepan, place on the fire and let boil again, then add half ounce butter and one gill cream; thoroughly mix while boiling for two

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branch chervil and two branches chives; add to the shrimps, mix lightly. Cover the pan and let cook for fifteen minutes. Remove and serve in a deep, hot dish.

1125. CALF'S TONGUE, ITALIENNE Slice and place in a braising pan half a carrot, half an onion, two sliced leeks, one branch each celery and parsley, with one bay leaf and one clove, adding a tablespoon melted lard; gently brown for ten minutes, occasionally stirring meanwhile. Place three very fresh calves' tongues over the vegetables. Season with a teaspoon salt and half a teaspoon pepper. Moisten with half pint water, one gill demi-^lace (No. 122) and one gill tomato sauce (No. 16). Cover the pan and let boil for five minutes. Remove, take up the tongues, carefully skin them, trim neatly and split in two lengthwise. Arrange in a baking dish. Boil the sauce on the range for ten minutes, then strain through a Chinese strainer into a saucepan, adding ten finely chopped, canned mushrooms, two tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley and a tablespoon sherry; thoroughly mix, boil for five minutes, and pour the sauce over the tongues. Sprinkle a tablespoon grated Parmesan cheese over, set to bake in oven for fifteen minutes. Remove and send to the table in the same dish.

1126. CHESTNUTS AU FEU DE LUCIFER Slit on both sides thirty-six large, sound Italian chestnuts, place on a roasting pan and roast in the oven for thirty minutes. Remove and peel them, place in a bowl, add two ounces sugar, and three tablespoons rum. Set fire to rum and stir with a spoon until the flame goes out. Then serve in the same bowl.

Consomme", Ravioli Curried Smelts Hollandaise Potatoes (126) Oyster Plant, Poulette Tenderloin Cutlets, St. Hilaire (287) Roast Leg of Mutton (552) 1127. CONSOMME", RAVIOLI Strain a consomme (No. 52) into a hot soup tureen, add the ravioli H27A. RAVIOLI Remove the stalks and thoroughly wash a pint fresh spinach, plunge in a quart boiling water with a half teaspoon salt, and boil for eight minutes. Thoroughly drain on a sieve, and finely chop them; place them in a bowl, adding one ounce very finely chopped, cooked, lean ham. Season with two saltspoons salt, two saltspoons white pepper, a saltspoon grated nutmeg and one tablespoon grated Parmesan cheese; mix well for a minute, and keep in a cool place until required. Sift quarter of a pound of flour on a table, make a fountain in the centre, place in two egg yolks, three tablespoons water and a saltspoon

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THURSDAY, FOURTH WEEK OF MARCH 327 salt. Knead the whole well for ten minutes, then let rest for Jive minutes. Roll out the paste on a lightly floured table, as thin as possible, and with a round pastry cutter the size of a silver dollar stamp out as many as you can. Arrange a teaspoon of the spinach preparation in the centre of one piece, lightly wet the edges with cold water and cover it with another round of paste, then carefully press both edges together to tightly close them. Proceed the same with the rest. When all are finished carefully drop them in two quarts boiling water with a teaspoon salt and cook for twenty minutes. Take up with a skimmer, thoroughly drain and use as required.

1128. CURRIED SMELTS Prepare and keep hot a curry sauce (No. 54). Cut off the heads of two pounds of small fresh smelts and cut them into half inch pieces; place in a frying pan with half a gill white wine, half ounce butter, half teaspoon salt and two saltspoons paprika. Mix them gently. Cover with a sheet of buttered paper; place in oven for ten minutes. Remove, pour the curry sauce over smelts, lightly mix, cook on range for five minutes, and serve in a hot, deep dish.

1129. OYSTER PLANT, POULETTE Neatly scrape, remove the stalks and trim well a bunch of fresh oyster plants; immerse in cold water with two tablespoons vinegar for five minutes. Remove, drain, and cut into one-inch-long pieces. Place in saucepan with a tablespoon vinegar, a tablespoon flour, a tablespoon salt and three pints of cold water. Cover the pan and slowly boil for forty minutes; drain on a sieve.

Heat one and a half tablespoons butter in a saucepan, add four finely chopped shallots and lightly brown for five minutes, then mix in two tablespoons flour; moisten with one and a half pints of broth (No. 701) and half a gill of milk. Season with two saltspoons salt, a saltspoon cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil. Add the oyster plants and half a teaspoon chopped chives. Mix well and let cook for ten minutes, occasionally mixing meanwhile. Dilute an egg yolk with a tablespoon cream and add to the oyster plant, lightly mix and serve in a deep vegetable dish.

Thursday, Fourth Week of March Baked Apples (44) Farina (74) Omelette, Soubise Fried Oysters, Tomato Sauce Beef Hash, Zingara (455) Hashed Potatoes in Cream (220) Corn Fritters (566) 1130. OMELETTE, SOUBISE Heat one and a half tablespoons butter in a saucepan, add one finely minced white onion and lightly brown for five minutes; dredge in two

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tablespoons flour, stir while heating for one minute, then pour in one gill milk and a gill cream, constantly mixing until it comes to a boil; cook for five minutes. Dilute an egg yolk with a tablespoon cream and add to the sauce, mix well and keep hot. Prepare a plain omelette (No. 75), turn on a baking dish, pour the sauce and sprinkle a tablespoon of grated Parmesan cheese over; place in a brisk oven for five minutes, remove 1131. FRIED OYSTERS, TOMATO SAUCE Lightly roll in flour twenty-four large, fresh-opened oysters, dip them in beaten egg, lightly roll in fresh bread crumbs, arrange in a frying basket and fry in boiling fat for five minutes. Remove, drain on a towel, sprinkle a teaspoon salt over them, dress on a hot dish, decorate with six quarters of lemon and a little parsley greens and serve with a gill of hot tomato sauce (No. 16) separately.

Mussels, Ancienne Beignets Souffle's (790) 1132. MUSSELS, ANCIENNE Thoroughly scrub and wash in running cold water sixty very fresh mussels, place them in a saucepan with a pint water and a teaspoon salt, cover the pan and let steam on the range for fifteen minutes. Remove, drain and pick them out from the shells, place in a baking dish, season with half teaspoon salt and half teaspoon paprika and sprinkle over half teaspoon freshly chopped parsley and half teaspoon chopped chives; arrange six thin slices of raw, lean bacon over and sprinkle a tablespoon grated Parmesan cheese over all. Set to bake in the oven for fifteen Puree of Lima Beans Halibut, Mornay (164) Potatoes, Indienne Squabs Saute", Sauce Finnoise Green Peas with Mint (375) Roast Saddle of Venison, Currant Jelly (418) "Celery Mayonnaise (69) Chocolate Ice Cream (523) Ladyfingers (150) 1133. PUR£E OF LIMA BEANS Place a quart of drained, canned lima beans in a saucepan with four and a half pints water, one sliced onion, one sliced carrot, two branches parsley, two cloves, one bay leaf, half ounce butter, one level tablespoon salt, and briskly boil for forty minutes. Drain on a sieve

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FRIDAY, FOURTH WEEK OF MARCH 329 and keep the broth. Remove the onion, carrot, parsley, clove and bay leaf. Place the lima beans in a mortar and pound to a pulp; replace them in the saucepan with their broth, season with two saltspoons cayenne pepper and a saltspoon grated nutmeg, adding an ounce butter; lightly mix and let boil for five minutes. Dilute two ounces rice flour in one gill cream and add to the soup; lightly mix while boiling for two minutes. Remove, strain through a Chinese strainer into a soup tureen and serve with a plate of bread croutons (No. 23). 1134. POTATOES, INDIENNE Heat in a saucepan one tablespoon butter, add one finely chopped onion and brown for five minutes, then add one teaspoon curry powder; stir briskly and moisten with a pint water. Season with a teaspoon salt, add twelve small, peeled, well-washed pototoes, cover the pan and boil for thirty-five minutes, remove and serve.

1135. SQUABS SAUTE, SAUCE FINNOISE Cut off the necks and feet of six fresh squabs. Split open through the back and gently flatten with a cleaver while covered with a coarse towel. Season all over with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons lard in a black frying pan, place the squabs in the pan, one beside another, and fry them for eight minutes on each side. Remove, dress on a hot dish, pour a hot Finnoise sauce (No. 251) Friday, Fourth Week of March Stewed Prunes (i) Wheaten Grits (131) Eggs Cocotte, Madeira Broiled Weakfish, Maitre d'Hotel (927) Devilled Calf's Liver with Bacon Baked Sweet Potatoes (14) 1136. EGGS COCOTTE, MADEIRA Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons good sherry and boil for five minutes. Divide the sauce into six cocotte egg dishes, crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons pepper; place on a tin and set to bake in the oven for five minutes, remove and serve. 1137. DEVILLED CALF'S LIVER WITH BACON Mix on a plate a tablespoon ou with a teaspoon salt and half teaspoon pepper. Roll in repeatedly six slices fresh calf's liver a third of an inch thick, arrange them on a broiler and broil for three minutes on each side. Remove to a table, evenly spread a devilled butter (No. n) on both sides of each piece, arrange on the broiler again and broil for two minutes more on each side. Dress on a hot dish, place six thin slices of broiled bacon (No. 13) over and serve.

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Eggs Molet, Bdarnaise Mutton Saute", Anglaise Potatoes, Fondantes (56^ Apple Yanssens 1138. EGGS MOLET, B^ARNAISE Boil twelve fresh eggs for five minutes. Remove, then drop them in cold water, take up and shell.

Dress the eggs on a deep, hot dish. Season with half a teaspoon salt and two saltspoons white pepper. Pour a Bearnaise sauce (No. 34) over the eggs and serve.

1139. MUTTON SAUTE", ANGLAISE Pick all the lean meat from the leg of mutton left over from Wednesday. Cut it into one-inch squares a quarter-inch thick. Finely slice two white onions and lightly fry in a frying pan with a tablespoon butter for eight minutes, stirring meanwhile, then add the mutton. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; toss while cooking for five minutes; add one tablespoon flour, briskly stir, add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and half gill demi-glace (No. 122). Thoroughly mix, then add a teaspoon chopped parsley, gently mix again and let slowly cook for twenty minutes. Dress on a 1140. APPLE YANSSENS Neatly wipe six medium, sound, even-sized apples. Cut them into even halves, remove the seeds and stems, lightly prickle the inside with a fork and place on a deep dish; season with two ounces fine sugar, a teaspoon vanilla essence and two tablespoons rum; mix well in the seasoning and let infuse for thirty minutes, turning once«in a while. Arrange on a tin, cut side upward, spread over evenly with a knife blade a half tablespoon good butter and set in the oven to bake for thirty minutes. Remove, dress on a hot dish, pour the sauce from the dish on which they were infused over them, set fire to the rum and serve. Bisque of Oyster, Nassau Broiled Spanish Mackerel (689) Potatoes, Persillades (63) Lamb Steaks, Bordelaise String Beans, Paloise Golden Buck 1141. BISQUE OF OYSTER, NASSAU Finely chop three medium Bermuda onions and boil in a saucepan with a pint milk for twenty minutes. Place twenty-four large, freshly

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SATURDAY, FOURTH WEEK OF MARCH 331 opened oysters with their liquor in a large saucepan with a quart and a half water, three branches chopped celery and two branches parsley, then boil for twenty minutes. Strain the broth through a Chinese strainer into the milk pan. Place the oysters and celery in a mortar, pound to a pulp and add to the broth.

Knead two and a half ounces flour in a saucepan with one ounce butter and heat on the range for one minute, then pour the oyster broth into this pan. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix with a wooden spoon until it comes to a boil, remove from the fire, add a gill cream and half an ounce good butter; mix well for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve. 1142. LAMB STEAKS, BORDELAISE Procure three three-quarter-pound steaks from a tender leg of lamb. Season all around with a teaspoon salt and half teaspoon pepper, then rub them with a teaspoon of oil, arrange on the broiler and broil for eight minutes on each side. Remove, dress on a dish, pour a hot Bordelaise sauce (No. 28) over the steaks, sprinkle half teaspoon freshly chopped parsley over and serve. 1143. STRING BEANS, PALOISE Carefully string a pint and a half fresh, tender string beans; cut in two, wash thoroughly, drain, then plunge in a quart boiling water with a teaspoon salt and two tablespoons vinegar and boil for forty minutes. Remove and thoroughly drain on a sieve, place in a bowl, season with two saltspoons salt, two saltspoons pepper, a saltspoon grated nutmeg; add half a teaspoon freshly chopped chervil, half a bean finely chopped garlic and one egg yolk. Mix well with a fork for three minutes, place them in a vegetable dish 1144. GOLDEN BUCK Finely chop one pound very rich, soft American cheese. Prepare six very fresh poached eggs (No. 106) and keep them in lukewarm water until needed.

Prepare and keep hot six toasts. Pour one and a half gills Bass' ale in a small enamelled pan with a tablespoon of Worcestershire sauce and a good saltspoon cayenne pepper, and as soon as it begins to boil drop in the cheese and briskly and continually stir with a small, clean wooden spoon until thoroughly thickened. Place six very hot shirred-egg dishes on a plate, place a toast in each dish, evenly pour the preparation over the six toasts, then carefully lay a poached egg on top of each and immediately send to the table.

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Saturday, Fourth Week of March Eggs, Virginia Picked-up Codfish in Cream (922) 1145. EGGS, VIRGINIA Boil two peeled, sound, small potatoes for thirty minutes in a pint, water with half teaspoon salt. Drain and press through a sieve into a bowl, adding a gill cream, two saltspoons salt, a saltspoon grated nutmeg and a teaspoon fresh butter; thoroughly mix with a spoon. Lightly butter the exterior of six paper cases, lay them on a tin. Divide the puree evenly into six cases, carefully crack two fresh eggs into each case, spread a tablespoon of hot tomato sauce (No. 16) over each case. Set them in the oven to bake for six minutes. Remove, dress them on a dish with a folded napkin, decorate with parsley greens and serve. Oysters, Jacques Minced Turkey, Creole Mashed Brown Potatoes (813) Apricot Tartlets (161) 1146. OYSTERS, JACQUES Cut out from stale sandwich bread six quarter-inch slices, trim the crusts off, then cut each slice into four even, oval pieces. Lightly toast, spread a little anchovy butter (No. 62) over each and place on a dish. Broil for two minutes on each side, so as to have very crisp, six very thin slices of lean bacon; cut each slice into six equal pieces, arrange a piece on top of each toast and keep hot Roll twenty-four large, fresh-opened oysters in flour, heat two tablespoons of oil in a frying pan, add the oysters and fry for three minutes on each side. Drain on a cloth, then place one oyster over each toast on top of the bacon. Squeeze the juice of half a lemon over the oysters, place an ounce butter in a frying pan, toss until a light brown, then pour over the oysters and serve.

1147. MINCED TURKEY, CREOLE Prepare a Creole sauce (No. 507) and keep hot. Pick all the meat from the turkey left over from yesterday, slice it into very thin slices, then add to the Creole sauce. Season with two saltspoons salt and two saltspoons white pepper, adding a gill hot tomato sauce (No. 16), lightly mix, cook for ten minutes, frequently stirring meanwhile. Pour into a

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SATURDAY, FOURTH WEEK OP MARCH 333 Olives Sardines Ministra, Piedmontaise Broiled Shad, Maitre d'Hotel (194) Potatoes, Villageois Boned Leg of Mutton, Don Quichotte Gateau, Charles 1148. SARDINES FOR HORS D'OEUVRE Carefully open a box French sardines with about twelve in the box. Place six nice white leaves well-cleaned lettuce on a side dish, then arrange the sardines on the leaves, and send to the table with six quarters lemon arranged on the leaves as well.

1149. MINISTRA, PIEDMONTAISE Cut in very small square pieces one small red carrot, one small turnip, one onion, two leeks and two branches of celery (white part), place in a saucepan with a half ounce butter, set on the fire and brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts water, add a pound shin of beef and a pound veal bones, season with a tablespoon salt, half teaspoon pepper and a saltspoon Italian saffron. Cover the pan, let gently boil for thirty-five minutes, and add one ounce raw rice and two ounces raw macaroni cut into half-inch pieces. Boil again for twenty minutes, then add two peeled and crushed, fresh red tomatoes and boil for twenty minutes. Remove, take out the beef and veal bones, cut quarter of the beef into same shape as the vegetables and add it to the soup with a teaspoon freshly chopped parsley. Mix a little, skim the fat from the surface, pour into a soup tureen and send to the table with a little grated Parmesan cheese separately. 1150. POTATOES, VILLAGEOIS Peel, wash and cut in quarter-inch squares four good-sized potatoes; place in a small saucepan with a pint white broth, season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg; tie in a bunch two branches parsley and a clove garlic and add to the potatoes; cover the pan, boil for five minutes, then place in the oven for twenty minutes more. Remove, take up the bouquet, add a half tablespoon good butter and three tablespoons cream, gently mix for a minute, pour into a vegetable dish and serve.

1151. BONED LEG OF MUTTON, DON QUICHOTTE Entirely bone a leg of tender mutton of five to six pounds; season all around with a tablespoon salt, one teaspoon pepper and a saltspoon grated nutmeg. Finely chop one ounce raw veal and one ounce lean raw pork, place both in a clean mortar, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon ground allspice, add one teaspoon chopped parsley, one finely chopped bean garlic and one egg

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yolk. Pound to a very smooth paste, then spread this force all over the inside of the leg; tie all around with strings. Heat in a large braizing pan two tablespoons lard, place in the leg and brown it to a nice colour all over, then add one finely minced carrot, two sliced onions, one clove garlic, two branches parsley, two cloves, two bay leaves, twelve allspice, one sprig thyme and half a tablespoon whole black peppers. Brown for ten minutes more, moisten with a pint of water, one gill red wine, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven to braize for one hour. Turn it over and baste frequently meanwhile. Remove, arrange the leg on a hot dish, untie it and keep hot. Skim the fat from the surface of the sauce and let it reduce on an open fire for twenty minutes; strain the sauce through a cloth into another saucepan, add twelve finely chopped candied cherries and half gill port; boil for five minutes more, pour the sauce over the leg and serve very hot. 1152. GATEAU, CHARLES Shell twelve walnuts, place them in a mortar with three ounces fine sugar and the juice of half an orange; pound to a fine pulp, then place in a tureen with four egg yolks; beat well with a whisk for five minutes. Beat up the whites of the three eggs to a stiff froth, add to the yolks and gently mix with a skimmer for a half minute; add two ounces of sifted flour and mix the whole together for one minute more. Lightly butter a small square pastry tin, line the bottom with a buttered piece white paper, pour in the preparation and set in a moderate oven for twenty minutes. Remove, pour over a tablespoon maraschino and a tablespoon kirsch. Let cool off in the tin, unmould, tear off the paper and place it on a pastry grill with a tin underneath the cake. Place in a small saucepan two ounces glazed sugar, one egg white and a tablespoon strawberry syrup; mix well with a wooden spoon, place the pan on the fire and heat for one minute, stirring meanwhile. Remove, spread this preparation all over the surface of the cake, let cool off, dress the cake on a dish with a folded napkin and serve.

Sunday, Fourth Week of March Baked Apples (44) ' Quaker Oats (105) Petits Pains au Scrambled Eggs Broiled Fresh Mackerel, Maitre d'H6tel (388) Salisbury Steaks (347) Brioches (878) 1153. PETIT PAINS AU SCRAMBLED EGGS Cut the covers from six oval French breakfast rolls, scoop out the insides without disturbing the crusts; place on a dish and keep hot,

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SUNDAY, FOURTH WEEK OF MARCH 335 with covers on the plate also. Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt and two saltspoons pepper. Beat them up with a fork for one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly stirring meanwhile; then equally divide the eggs into the six rolls, place the covers on and serve.

Lobster Cutlets, Ravigote Entrecote, Soyer Sweet Potato Souffles 1154. LOBSTER CUTLETS, RAVIGOTE Prepare a lobster force meat (No. 201), divide the force into twelve equal parts; lightly roll in flour and give them nice cutlet forms, then dip in beaten eggs, roll in bread crumbs, lay in a frying basket and fry in boiling fat for eight minutes. Remove, drain on a cloth, pour a hot Ravigote sauce (No. 366) on a hot dish, arrange the cutlets, one overlapping another, over the sauce, adjust a paper frill at the end of each cutlet and serve.

1155. ENTRECOTE, SOYER Procure two one-and-a-half-pound entrecotes of the sirloin with bone adhering. Neatly trim and gently flatten with a cleaver, season all around with a teaspoon salt, half teaspoon pepper and teaspoon of chopped parsley. Lightly rub with a tablespoon butter, roll in bread crumbs, arrange on a broiler and broil for eight minutes on each side; remove, place on a large hot dish, pour a beefsteak sauce around and serve. 1156. BEEFSTEAK SAUCE Heat a tablespoon butter in a saucepan, add six finely chopped shallots and gently brown for five minutes. Pour in one and a half gills demi-glace (No. 122), two branches each freshly chopped parsley and chervil, four branches chives, the juice of a quarter lemon; lightly mix and let boil for six minutes, add, little by little, half ounce good butter, mix well and use as directed.

1157. SWEET POTATO SOUFFLE'S Peel six even-sized, sound, dry sweet potatoes and neatly trim them into even squares; then cut them into lengthwise slices the thickness of a silver dollar and plunge them into hot but not boiling fat. Lightly turn with a skimmer and fry for seven minutes, occasionally turning them; remove, place in a frying basket and let cool off, then plunge again in boiling fat and continually turn while cooking for three minutes; remove, thoroughly drain, place on a dish with a folded napkin and serve. N. B. Sweet potatoes should never be washed when prepared this way, and special care should be taken to cut them in as near even slices as possible.

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Consomme", Talma Shad Roes, Blackford Chicken Saute", Monaco Beignets of Cauliflower Aiguillettes of Beef, Milady Punch, Anisette Raspberry Ice Cream Langue de Chats (890) 1158. CONSOMME", TALMA Prepare and strain into another saucepan a consomme (No. 52) and keep hot. Plunge two ounces sweet almonds and two single bitter ones in a pint boiling water for five minutes; drain, peel and pound them in the mortar to a paste. Pour in two gills cold milk, mix well, then strain through a cheesecloth into a bowl. Place one egg in another bowl, adding two other yolks; briskly beat up for a minute, then gently mix in the almond milk. Season with two saltspoons salt and one saltspoon cayenne pepper, mix for a minute, then pour the preparation into three small, lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height and set in the oven with door open for ten minutes. Remove, let cool off, unmould, cut into thin slices, add to the consomme* and boil for a minute. Pour into a hot soup 1159. SHAD ROES, BLACKFORD Season all over two very fresh shad roes of one pound each with a teaspoon salt and half teaspoon paprika, then gently roll them in flour. Heat a tablespoon butter in a frying pan, add the roes, one beside another, and fry for five minutes on each side or until a nice golden colour. Remove with a skimmer and lay on a lightly buttered baking dish. Cut two peeled potatoes into small dice pieces, wash and drain well, then arrange around the roes. Finely chop six well-cleaned, fresh mushrooms, two branches chervil, one branch parsley, half bean sound garlic, three shallots and half a green pepper. Sprinkle this mixture evenly over the roes, season with a half teaspoon salt and two saltspoons white pepper, moisten with a gill white wine and half gill water; cover the fish with a lightly buttered paper, set on the range for two minutes, then set to bake in the oven for thirty minutes. Remove, divide a half ounce fresh butter in small bits over the roes, squeeze the juice of a quarter lemon over all and serve.

1 1 60. CHICKEN SAUTE", MONACO Cut necks and feet off two spring chickens of one and a half pounds each. Singe and draw and cut each into six even pieces. Heat two tablespoons oil in a large frying pan, add the chicken, season with a

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SUNDAY, FOURTH WEEK OF MARCH 337 teaspoon salt, half teaspoon white pepper and briskly brown for five minutes on each side. Add two ounces of lean, raw ham cut into small squares, lightly mix and cook for five minutes more. Remove the oil from the pan, moisten with a half gill claret, let reduce for six minutes, then pour in a gill of broth (No. 701) and one gill demi-glace (No. 122), mix a little and let cook for fifteen minutes. Add one finely sliced, small truffle, twelve fresh tarragon leaves, and half teaspoon freshly chopped chives; lightly mix and cook for five minutes more, remove from the fire, take up the chickens with a fork and place on a large dish; boil the sauce for five minutes more and pour it over the chickens; arrange six heart-shaped croutons (No. 90) around the. dish 1161. BEIGNETS OF CAULIFLOWER Pare off the stalk and green leaves of a large, fresh white cauliflower; place it in a large saucepan, cover with water, add a tablespoon salt and a gill of milk; boil for thirty-five minutes. Drain, detach the flowers from the main stalk and place them on a plate, add a tablespoon oil, the juice of half a lemon and teaspoon chopped parsley. Mix well in the seasoning and let stand for fifteen minutes.

Prepare a batter for fritters (No. 204). Carefully turn each piece of cauliflower into the batter and drop, one by one, into boiling fat and fry for ten minutes, being careful to turn them with a skimmer once in a while. Lift up with a skimmer, drain on a cloth, trim them well, place on a vegetable dish and serve.

Il62. AlGUILLETTES OF BEEF, MlLADY Cut out from a two-pound filet of beef six equal pieces; remove the fat, neatly trim and lightly flatten; season all around with a teaspoon salt and half teaspoon pepper; carefully lard the top of each with four very thin strips larding pork; thoroughly heat a tablespoon butter in an earthen pan, place the aiguillettes in the pan, one beside another, and cook briskly for two minutes on each side. Cut three medium, red tomatoes into quarters. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar, and arrange them all around the aiguillettes. Finely chop two branches of parsley with half a bean sound garlic and dredge it over the beef and tomatoes. Cover the pan and briskly cook for ten minutes. Remove and serve on the same dish. 1163. PUNCH, ANISETTE Prepare a lemon water ice (No. 376). Pour two tablespoons anisette into the lemon ice in the freezer, mix well with the spatula and serve in six sherbet glasses.

1164. RASPBERRY ICE CREAM Have a vanilla preparation (No. 42), and when cooked remove from the fire. Press through a sieve into the preparation a half pint preserved raspberries, mix well, strain through a Chinese strainer into freezer, then proceed to finish freezing as per vanilla ice cream and serve the same.

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Monday, Fourth Week of March Rice and Milk (464) Fried Eggs, Robinson Kippered Herring (153) Sweet Potatoes in Cream 1165. FRIED EGGS, ROBINSON Remove the gall from six chicken livers and cut them into small squares. Heat a light tablespoon butter in a frying pan. Season with two saltspoons salt and a saltspoon white pepper and brown for five minutes; drain off the butter at the bottom of the pan, pour in two tablespoons sherry, half gill demi-glace (No. 122) and half gill tomato sauce (No. 1 6); boil for five minutes. Lightly butter a small frying pan, then carefully crack in two fresh eggs. Season with a saltspoon salt and half saltspoon white pepper and fry for three minutes. Glide on a large, hot dish and proceed to prepare five more portions in same manner. Pour the liver preparation over them and serve.

1 1 66. SWEET POTATOES IN CREAM Peel, wash and drain five medium, sweet potatoes; place in a saucepan with a quart water and half teaspoon salt, cover the pan and boil for forty minutes, drain, cut into quarter-inch squares; place in a frying pan, add half ounce good butter, one gill milk, half gill cream, two saltspoons pepper, a saltspoon each salt and grated nutmeg; lightly mix and cook for ten minutes, occasionally mixing meanwhile. Remove, dress on a deep dish and serve.

Scallops en Brochettes, with Ham (624) Veal Pot Pie, Hongroise Orange and Apple Salad 1167. VEAL POT PIE, HONGROISE Cut into inch-square pieces three and a half pounds shoulder of veal, place on a plate, season with a teaspoon salt, half teaspoon paprika and saltspoon ground thyme; repeatedly turn the pieces in the seasoning; heat two tablespoons lard in a large saucepan, add the veal and briskly brown for ten minutes. Add a bean sound garlic, one carrot and one white turnip, cut into quarter-inch squares, and twelve very small white onions previously lightly browned in a little butter; let brown for ten minutes, frequently stirring meanwhile, besprinkle with two tablespoons flour; stir a little, moisten with a pint water and a pint pure tomato juice. Tie together two leeks, two branches celery, two branches parsley and two bay leaves and add to the stew. Cut two medium, washed and peeled potatoes into half-inch-square pieces and also add to the stew;

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MONDAY, FOURTH WEEK OF MARCH 339 lightly mix, cover the pan and set in the oven for fifty minutes; remove, take up the herbs, skim the fat from the surface. Cut an ounce lean, raw bacon into thin squares and fry in a pan with a teaspoon lard to a nice brown; drain and add to the veal; lightly mix. Transfer the veal into a large baking dish, sprinkle a teaspoon freshly chopped parsley over, roll out very thin a half-pound pie paste (No. 117), lightly egg the edges of the dish, arrange the paste over and press down with the fingers around the edges; trim well, make a few incisions with a knife in the centre, lightly egg the surface, set in the oven to bake for twenty minutes, 1 1 68. ORANGE AND APPLE SALAD Peel and core three sound apples and cut them into thin slices; place them in a bowl. Peel and carefully skin three medium, juicy oranges, cut into thin slices, remove the seeds and place them with the apples. Season with two ounces of powdered sugar, a tablespoon each rum, kirsch and maraschino; mix well, then keep in a cool place until needed. Mix well again just before serving.

Pure"e of Tomato and Celery Broiled Pompano, Maitre d'Hotel (228) Rump of Beef, Bernoise Fried Eggplants (460) Roast Goose, Apple Sauce (I'IOQ) Rum Jelly 1169. PURE"E OF TOMATO AND CELERY Cut two small stalks celery into small pieces, wash thoroughly and place in a saucepan with four pints water, season with a teaspoon salt and boil for thirty-five minutes; strain the liquor into a basin, then pound the celery in a mortar to a pulp and return it to the broth. Place a mirepoix (No. 271) in a large saucepan with one and a half tablespoons butter and brown on the range for ten minutes, occasionally stirring; sprinkle over one ounce flour, mix well, add a pint fresh crushed or canned tomatoes and pour in the celery broth, etc. Season with a teaspoon salt, half teaspoon pepper and one tablespoon sugar; mix well, cover the pan and let slowly boil for one hour. Remove, strain through a Chinese strainer into a basin, add an ounce butter,, lightly mix, then pour into a soup tureen and serve with a plate of croutons (No. 23) 1170. RUMP OF BEEF, BERNOISE Procure a three-pound slice round of beef, season it with a teaspoon salt and half teaspoon white pepper and keep on a dish. Plunge a quarter pound spaghetti in a quart boiling water with half teaspoon salt and boil for twenty-five minutes; drain, cut into small

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pieces and return them to the same pan, but without water. Place an ounce of butter in a frying pan with three tablespoons bread crumbs, toss on the fire until a light brown colour, and pour it over the spaghetti with an ounce grated Swiss and half ounce grated Parmesan cheese; season with half teaspoon salt and mix well.

Plunge six even-sized green peppers in boiling water for two minutes, lift up, cut a small round piece off at the bottom of each; scoop out the interiors and fill them up with spaghetti, place the covers on and lay them on a lightly buttered tin; set in the oven for fifteen minutes, remove and keep warm.

Heat one and a half tablespoons melted butter in a large frying pan, lay the beef in it and cook for twelve minutes on each side. Remove, place it on a large dish. Place in the same pan one finely chopped onion and six well-trimmed fresh okras cut into slices; cook them for eight minutes, occasionally stirring. Pour half gill claret and one gill demiglace (No. 122) over, add half a sound, crushed bean garlic and one teaspoon freshly chopped parsley; mix a little, boil for seven minutes, pour the sauce over the rump of beef, arrange the peppers around and serve very hot.

1171. RUM JELLY Melt one ounce gelatin leaves with one and a half pints warm water in a saucepan, add half pound granulated sugar, the rind of a lemon and mix well for five minutes, then add the whites of three beaten eggs; mix for a minute, set the pan on the fire, gently stir, and as soon as it comes to a boil add a gill cold water; shift the pan on a corner of the range and let slowly simmer for ten minutes, skim the white scum from the surface and strain the jelly through a jelly bag of fine cloth into a bowl, add two and a half tablespoons rum, mix for half a minute and let cool off. Fill up a quart mould with the jelly and place the mould on the ice and let freeze for one hour, or until the jelly is well set; carefully immerse the mould in lukewarm water, immediately lift it up, wipe well all around, turn it upon a dish with a folded napkin and serve. Tuesday, Fifth Week of March Compote of Pears Omelette, Italienne Veal Cutlets, Tomato Sauce (55) 1172. COMPOTE or PEARS Open a pint can of preserved pears. Arrange them on a compotier. Pour the syrup into a small saucepan with a teaspoon vanilla essence, one ounce sugar and half a cinnamon stick; let boil for ten minutes, remove the cinnamon, pour the syrup over the pears and serve.

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TUESDAY, FIFTH WEEK OF MARCH 341 1173. OMELETTE, ITALIENNE Heat a tablespoon butter in a saucepan, add half a finely chopped onion and brown for five minutes, lightly mixing meanwhile; pour in a teaspoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 1 6). Finely chop up six heads canned mushrooms and add to the sauce with half teaspoon freshly chopped parsley; lightly mix and let boil for ten minutes. Prepare a plain omelette (No. 75), turn it upon a hot dish, pour the sauce over and serve.

Oysters, Villeroi Gosling Hash en Bordure Brussels Sprouts Salad 1174. OYSTERS, VILLEROI Mix in a saucepan one and a half tablespoons butter with two tablespoons flour; pour in two gills milk, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg, adding half ounce finely chopped, cooked lean ham, half ounce finely chopped, cooked beef tongue, two chopped canned mushrooms, half a finely chopped truffle, half teaspoon freshly chopped parsley and half teaspoon chopped chives. Mix well with a wooden spoon until it comes to a boil and let cook for five minutes; shift the pan to a corner of the range. Thoroughly wipe twenty-four large, fresh-opened oysters, then plunge them into the sauce; place the pan on the table and let stand for five minutes, lift up one by one with a larding needle, arrange one beside another on a lightly buttered tin and let cool off. Roll in flour, then dip in beaten egg and gently roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes, remove, thoroughly drain, dredge half a teaspoon salt over them and dress on a dish with folded napkin. Decorate with six quarters lemon and parsley greens and serve. 1175. GOSLING HASH EN BORDURE Detach all the meat from the gosling left over from yesterday and cut it into small dice pieces. Peel and core two green, good-sized apples, cut them in pieces same size as the meat, and place both in a saucepan with half pint white broth (No. 701) and a gill of demi-glace (No. 122). Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; place on the fire and cook for fifteen minutes, occasionally mixing meanwhile. Finely chop together two branches chervil and the leaves from a branch of tarragon and add to the hash; lightly mix and remove to the table.

Prepare a brioche potato preparation (No. 91). Slide a dentilated fancy tube to the bottom of a pastry bag; drop the potatoes into the bag and make a nice border around the edge of a baking dish by pressing the pure*e down with the hands. Place the hash in the centre of the dish,

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sprinkle two tablespoons of fresh bread crumbs over, place half an ounce butter in little bits over the hash and set in the oven to bake for fifteen 1176. BRUSSELS SPROUTS SALAD Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place — not on the ice — until cooled off. Place them in a salad bowl, season with four tablespoons of dressing (No. 863), mix well and serve. Olives Salted Devilled Almonds (954) Cressoniere, Illinoise Filet of Sole, Tartare Sauce (487) Mutton Chops, Sauce Fermiere Stuffed Tomatoes (30) Roast Chicken (290) Doucette Salad (189) Bombe Souveraine 1177. CRESSONIERE, ILLINOISE Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce melted butter, adding one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two branches parsley, the watercress stalks, two cloves and one bay leaf; brown very gently for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts hot water or broth (No. 701). Season with a tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; lightly mix and let boil for fifty minutes. Heat in a saucepan a half ounce butter, drain and add the watercress leaves, then continually stir while cooking for three minutes. Strain the broth through a cheesecloth into this pan, add two ounces raw rice and slowly boil for thirty minutes more. Dilute one egg yolk in one gill cream, add to the soup, and constantly mix with the spatula while heating without boiling for three minutes. Pour into a soup tureen, add six small slices toasted French bread and serve. 1178. MUTTON CHOPS, SAUCE FERMIERE Neatly trim and flatten six tender mutton chops. Season all over with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon melted butter in a frying pan, add the chops, one beside another, and fry rather slowly for six minutes on each side. Dress on a hot dish, one overlapping another, crown-like, pour a hot Fermiere sauce over them

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WEDNESDAY, FIFTH WEEK OF MARCH 343 1179. FERMIERE SAUCE Neatly peel and finely chop four sound shallots, and hash also very finely half an ounce very lean, raw bacon; place in a small saucepan with a teaspoon melted butter and brown for five minutes, lightly stirring meanwhile; drain the fat from the pan; add a gill demi-glace (No. 122), half gill tomato sauce (No. 16), half teaspoon freshly chopped parsley and a tablespoon of capers; lightly mix and boil for five minutes. Remove and use as stated.

Il8o. BOMBE SOUVERAINE Prepare a pint only vanilla ice cream (No. 42). Boil a gill water in a small enamelled pan, add half ounce best quality tea, cover the pan and let stand on a table to infuse until required. Place five egg yolks in a copper basin with two ounces sugar; place the basin on a corner of the range and beat up with a whisk for eight minutes. Take from the range, set the basin on the ice, and briskly mix with the wooden spoon until thoroughly cold. Then strain the tea through a cheesecloth into this basin, mix a little, then add a half pint whipped cream and gently mix with a skimmer. Set a bomb-shaped quart mould on the ice. Line the bottom and sides with the prepared vanilla ice cream, fill up the interior with the tea preparation, line the top with a sheet of white paper, tightly cover; bury it in the vanilla ice-cream pail, with plenty of ice and rock salt around, for one and a half hours. Take up, dip in lukewarm water for a few seconds, unmould upon a cold dish with a folded napkin Wednesday, Fifth Week of March Grape Fruit (130) Pettijohn (170) Shirred Eggs with Sweet Corn Haddock, Meuniere Mutton Kidneys Saute, Madeira Sauce (452) Potatoes, Maitre d'Hotel (312) 1181. SHIRRED EGGS WITH SWEET CORN Open a pint can sweet corn, place half the quantity in a small saucepan, add half gill cream and one light tablespoon good butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Place the pan on the fire and let gently cook for ten minutes, mixing once in a while. Remove, evenly divide the corn into six shirred-egg dishes; carefully crack two fresh eggs in each dish, season them evenly with half teaspoon salt and two saltspoons white pepper, place the dishes in the oven for three minutes, remove and serve 1182. HADDOCK, MEUNIERE Season with a teaspoon salt and two saltspoons white pepper three three-quarter-pound slices fresh haddock. Heat in a frying pan one

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sprinkle two tablespoons of fresh bread crumbs over, place half an ounce butter in little bits over the hash and set in the oven to bake for fifteen 1176. BRUSSELS SPROUTS SALAD Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place — not on the ice — until cooled off. Place them in a salad bowl, season with four tablespoons of dressing (No. 863), mix well and serve. Olives Salted Devilled Almonds (954) Cressoniere, Illinoise Filet of Sole, Tartare Sauce (487) Mutton Chops, Sauce Fermiere Stuffed Tomatoes (30) Roast Chicken (290) Doucette Salad (189) Bombe Souveraine 1177. CRESSONIERE, ILLINOISE Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce melted butter, adding one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two branches parsley, the watercress stalks, two cloves and one bay leaf; brown very gently for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts hot water or broth (No. 701). Season with a tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; lightly mix and let boil for fifty minutes. Heat in a saucepan a half ounce butter, drain and add the watercress leaves, then continually stir while cooking for three minutes. Strain the broth through a cheesecloth into this pan, add two ounces raw rice and slowly boil for thirty minutes more. Dilute one egg yolk in one gill cream, add to the soup, and constantly mix with the spatula while heating without boiling for three minutes. Pour into a soup tureen, add six small slices toasted French bread and serve. 1178. MUTTON CHOPS, SAUCE FERMIERE Neatly trim and flatten six tender mutton chops. Season all over with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon melted butter in a frying pan, add the chops, one beside another, and fry rather slowly for six minutes on each side. Dress on a hot dish, one overlapping another, crown-like, pour a hot Fermiere sauce over them

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WEDNESDAY, FIFTH WEEK OF MARCH 343 1179. FERMIERE SAUCE Neatly peel and finely chop four sound shallots, and hash also very finely half an ounce very lean, raw bacon; place in a small saucepan with a teaspoon melted butter and brown for five minutes, lightly stirring meanwhile; drain the fat from the pan; add a gill demi-glace (No. 122), half gill tomato sauce (No. 16), half teaspoon freshly chopped parsley and a tablespoon of capers; lightly mix and boil for five minutes. Remove and use as stated.

Il8o. BOMBE SOUVERAINE Prepare a pint only vanilla ice cream (No. 42). Boil a gill water in a small enamelled pan, add half ounce best quality tea, cover the pan and let stand on a table to infuse until required. Place five egg yolks in a copper basin with two ounces sugar; place the basin on a corner of the range and beat up with a whisk for eight minutes. Take from the range, set the basin on the ice, and briskly mix with the wooden spoon until thoroughly cold. Then strain the tea through a cheesecloth into this basin, mix a little, then add a half pint whipped cream and gently mix with a skimmer. Set a bomb-shaped quart mould on the ice. Line the bottom and sides with the prepared vanilla ice cream, fill up the interior with the tea preparation, line the top with a sheet of white paper, tightly cover; bury it in the vanilla ice-cream pail, with plenty of ice and rock salt around, for one and a half hours. Take up, dip in lukewarm water for a few seconds, unmould upon a cold dish with a folded napkin Wednesday, Fifth Week of March Grape Fruit (130) Pettijohn (170) Shirred Eggs with Sweet Corn Haddock, Meuniere Mutton Kidneys Saute, Madeira Sauce (452) Potatoes, Maitre d'Hotel (312) 1181. SHIRRED EGGS WITH SWEET CORN Open a pint can sweet corn, place half the quantity in a small saucepan, add half gill cream and one light tablespoon good butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Place the pan on the fire and let gently cook for ten minutes, mixing once in a while. Remove, evenly divide the corn into six shirred-egg dishes; carefully crack two fresh eggs in each dish, season them evenly with half teaspoon salt and two saltspoons white pepper, place the dishes in the oven for three minutes, remove and serve 1182. HADDOCK, MEUNIERE Season with a teaspoon salt and two saltspoons white pepper three three-quarter-pound slices fresh haddock. Heat in a frying pan one

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and a half tablespoons butter, lightly roll the steaks in flour and add to the pan and fry for six minutes on each side. Lift them up with the skimmer, place on a hot dish, remove the spinal bones, squeeze the juice of a lemon over, sprinkle a half teaspoon freshly chopped parsley over all Onion Soup au Gratin Coquille of Frogs' Legs Epigrammes of Lamb with Peas Pineapple Fritters au Maraschino 1183. ONION SOUP AU GRATIN Prepare and strain a consomme (No. 52) into a bowl and keep hot. Cut three medium onions in halves and finely slice them. Heat an ounce butter in a saucepan, add the onions and brown for fifteen minutes, frequently stirring meanwhile. Then add three tablespoons flour and a saltspoon cayenne pepper; lightly mix, pour in the consomme, mix a little, then let gently simmer for thirty-five minutes. Transfer the soup into an earthen soup tureen and arrange six slices lightly toasted French bread on top. Dredge two ounces grated Parmesan, mixed with an ounce grated Swiss cheese, over all. Set in the oven to bake for fifteen 1184. COQUILLES OF FROGS ' LEGS Neatly trim off the claws and bodies, keeping nothing but the perfect legs, of two pounds very fresh frogs' legs. Cut each leg in two and keep on a plate. Heat in a saucepan one tablespoon butter, add two tablespoons flour, stir well, pour in one gill hot milk and one gill cream. Season with two saltspoons salt and one saltspoon cayenne pepper. Mix with a wooden spoon until it comes to a boil and keep hot. Heat a tablespoon melted butter in a frying pan, add the legs, season with half teaspoon salt and a saltspoon pepper and "cook on a brisk fire for ten minutes, frequently tossing them meanwhile. Pour the sauce over the legs, add half teaspoon freshly chopped parsley, mix well and cook for five minutes more. Divide the legs into six table shells, evenly dredge two tablespoons bread crumbs and divide a half tablespoon butter in small bits over them; set in the oven to bake for ten minutes, 1185. EPIGRAMMES OF LAMB WITH PEAS Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons pepper, lightly turn them in melted butter, then in fresh bread crumbs, and keep on a plate. Boil a breast of lamb in two gallons water, add a mirepoix (No. 271), season with two tablespoons of salt and cook for one and a half hours. Lift up the breast, pick out all the bones from the meat, place the breast between two coarse towels, lay a heavy weight on top of the meat and let stand in that condition for thirty minutes; remove the weight and towels, then cut the breast

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WEDNESDAY, FIFTH WEEK OF MARCH 345 into six equal heart-shaped pieces, slightly roll them in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and breasts, one beside another, in the pan and gently cook for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth, pour a gill hot tomato sauce (No. 1 6) on a hot dish; arrange the chops and breasts alternately, one overlapping another, crown-like, on the tomato sauce; adjust a paper frill at the end of each chop, place green peas (No. 35) in the centre of the crown and serve.

1 1 86. PINEAPPLE FRITTERS AU MARASCHINO Remove the stalks, peel and cut out all the eyes of a small, sound pineapple. Core and cut into even slices, place in a saucepan with two ounces sugar and three gills water; let boil for five minutes, take up the slices with the skimmer and drain them on a cloth, reduce the sauce to half the quantity on the range, pour in two tablespoons of maraschino and keep warm.

Prepare a batter for fritters (No. 204). Roll the pineapples in the batter, then plurfge in boiling fat, one by one, and fry for ten minutes, turning once in a while with a skimmer. Lift them up, drain on a cloth, neatly trim, pour the maraschino sauce on a dish and dress the pineapples over; sprinkle a little powdered sugar over and serve. Potage, Allemande Carp, Sauce Genevoise Potatoes, Bordelaise Loin of Veal, Champeau Redhead Duck, Currant Jelly (37) Pudding, Menagere 1187. POTAGE, ALLEMANDE Cut one medium carrot, one turnip, one onion, two leeks and two branches of celery into extremely small square pieces. Place these in a small saucepan with half a pint hot water, one ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the pan, set on the range, and as soon as it comes to a boil place in the oven for thirty-five minutes. Remove, add two tablespoons of asparagus tips and three tablespoons of barley (boiled in a pint of water with half teaspoon salt for forty minutes and drained) and keep hot.

Knead in a saucepan one ounce butter with two ounces flour; heat for one minute, then add one pint milk and two and a half pints white broth (No. 701). Sharply mix with a whisk for two minutes, then add the above vegetables; boil for ten minutes, season with half teaspoon salt, one saltspoon cayenne pepper, mix well again and serve.

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1188. CARP, SAUCE GENEVOISE Scale, trim the fins and neatly wipe a three to three-and-a-half pound carp. Place in a large saucepan one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, one sprig thyme, two cloves, a gill vinegar, one gallon water and a tablespoon salt; boil for fifteen minutes, then add the fish. Cover the pan and let simmer for forty minutes. Lift up the carp with two skewers, place on a large hot dish, drain the water from the dish, and if any of the vegetables, etc., adhere to the fish also remove them. Pour a Genevoise sauce over the fish and serve.

1189. SAUCE, GENEVOISE Place in a saucepan half a sliced carrot, half a sliced onion, half ounce raw, lean ham, cut into small pieces, one bay leaf, one sprig thyme, one clove, a teaspoon whole black pepper, one clove garlic and two branches parsley, adding one tablespoon butter; neatly brown the vegetables for ten minutes, occasionally stirring. Add one gill claret and one gill of the fish broth. Let reduce to half the quantity, then pour in one and a half gills demi-glace (No. 122); mix a little and let slowly boil for twenty minutes, strain the sauce through a cheesecloth into a bowl and use as required. 1190. POTATOES, BORDELAISE Peel four medium, sound, raw potatoes. Finely slice them and wash in cold water; drain, plunge them into boiling fat and fry for five minutes. Remove, drain on a cloth. Heat one. light tablespoon butter in a frying pan, adding one finely chopped white onion and cook for three minutes. Add the potatoes, season with half teaspoon salt and two saltspoons pepper, toss well and slowly fry them for twenty minutes, frequently turning them meanwhile. Dredge over half a teaspoon of freshly chopped parsley, toss a little, dress on a hot dish and serve. 1191. LOIN OF VEAL, CHAMPEAU Procure a fine piece loin of veal with kidney. Trim off the spine bone as well as the fat, fold up the flap over the kidney, firmly tie with string, place in a braizing pan, with a sliced carrot, a sliced onion, two branches parsley, one branch garlic, one ounce finely sliced salt pork and one tablespoon freshly crushed, whole black pepper; add two tablespoons melted lard. Season with a teaspoon salt and let brown on the fire for ten minutes. Moisten with a pint broth and two gills demi-glace (No. 122). Boil for five minutes, then set in the oven to braize for one hour and ten minutes, turning and basting it quite frequently meanwhile. Remove, dress on a hot dish, untie, skim the fat from the gravy, then strain the gravy into another saucepan; add to it twelve finely sliced canned mushrooms, reduce it for ten minutes, range a puree of chestnuts (No. 1019) at each end of the dish, pour the sauce over the veal and serve. 1192. PUDDING, MENAGERE Peel, core and mince three medium, sound apples. Place in a vessel with three ounces bread crumbs, three ounces sugar, two ounces well-

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THURSDAY, FIFTH WEEK OF MARCH 347 picked currants, one ounce chopped candied lemon peel, two tablespoons brandy and half teaspoon ground cinnamon. Mix all well. Crack in three fresh eggs, pour in two gills milk and one gill cream; mix well with the wooden spoon for five minutes. Lightly butter and sugar a quart pudding mould, pour in the preparation, lay it in a saucepan with hot water up to half the height of the mould. Set in the oven to bake for forty minutes. Remove, unmould on a hot dish, pour a coffee sauce 1193. COFFEE SAUCE Pound one ounce best quality fresh roasted coffee beans in a mortar to a fine dust. Have a gill boiling milk in a small saucepan, add the coffee, cover the pan and let boil for two minutes; remove the pan from the fire, let stand on a table for ten minutes, place three egg yolks in a small saucepan and add two.ounces of fine sugar. Strain the coffee through a cheesecloth into the egg pan, pour in a light gill cream, briskly mix with a whisk for two minutes, set the pan on the fire and continually mix for five minutes while heating without boiling, remove, strain through a cheesecloth and use as required.

Thursday, Fifth Week of March Stewed Prunes (i) Wheatena (1298) Poached Eggs, Argenteuil Broiled Pig's Feet (434) Potatoes, Julienne (799) 1194. POACHED EGGS, ARGENTEUIL Open a pint can of asparagus tips. Drain off the liquor and plunge the asparagus into a pint of boiling water for two minutes. Drain, then press them through a sieve into the same saucepan, but dry. Add one tablespoon butter, half teaspoon salt, half teaspoon sugar and a saltspoon cayenne pepper. Stir well while heating on the fire for three minutes and keep hot.

Prepare twelve poached eggs, as per No. 106, but no toasts. Arrange the pure*e on a hot dish, lay the poached eggs on top and serve. Half pound sifted flour, two raw eggs, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half teaspoon ground cinnamon and half pint cold milk. Place the flour in a bowl, crack in the eggs, add sugar, salt, cinnamon, baking powder and milk. Mix with a whisk until thoroughly thickened.

Lightly grease a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in the

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preparation using a two-and-a-half-inch ladle, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, proceed to prepare the others in exactly the same way, and serve with maple syrup and sugar separately.

Stewed Crabs, Creole Sans Gene Potato Souffles 1196. STEWED CRABS, CREOLE Prepare a Creole sauce (No. 507) and keep hot. Place one and a half pounds very fresh crab meat in a frying pan with two tablespoons sherry and half ounce butter. Season with a teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Lightly mix and cook for five minutes. Pour the Creole sauce over the crab meat, mix a little and let gently boil for ten minutes, dress on a deep dish and serve. 1197. SANS GENE Cut into very small dice pieces one pound raw beef, half pound raw lean veal and a quarter pound raw, lean ham. Heat two tablespoons butter in a small saucepan, add two finely chopped shallots, one hashed carrot, a branch chopped celery and cook on the fire to a light brown. Place the hashed meat in the pan. Season with a teaspoon salt, half teaspoon white pepper and a blade of foelie. (Foelie is the leaf of a dried nutmeg, much used in Holland and other lowland countries.) Moisten with pint and a half white broth (No. 701), lightly mix. Cover the pan and let gently cook for one hour. Place four egg yolks in a bowl, mix well with a whisk, then gradually strain the broth of the meat over the eggs. Mix well with the whisk for a minute, then pour this into the hash; mix well, lightly butter a large, flat pudding mould, pour the preparation into the mould, place the mould on a pastry tin, pour hot water up to half the height of the mould. Set in the oven for thirty minutes, remove, unmould on a hot dish and serve. 1198. POTATO SOUFFLES Carefully select six medium, flat, oval-shaped, dry, raw potatoes; neatly peel, trim square, then cut into lengthwise slices the thickness of a silver dollar. Plunge them one by one into hot fat, but far from being up to a boiling point, and fry them for four minutes, taking care to turn them with a skimmer meanwhile. Remove with the skimmer, place them in a frying basket and let stand for five minutes. Thoroughly heat the fat, that is, see that it thoroughly boils, then plunge the potatoes in the basket and constantly shake while frying for two minutes. Take up, drain on a cloth, sprinkle a teaspoon salt over them, dress on a dish

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THURSDAY, FIFTH WEEK OF MARCH 349 Radishes (58) Lyon Sausage (582) Semolina and Sorrel •» Smelts, Toulouse Larded Sirloin of Beef, Tomato Sauce Roast Capon (378) Celery Mayonnaise (69) Neselrode Pudding (607) 1199. SEMOLINA AND SORREL Prepare and strain into another saucepan a consomme* (No. 52). Remove the stalks and stale leaves, if any, from a quart fresh sorrel; thoroughly wash, drain and cut into julienne strips; gradually sprinkle two ounces of semolina into the consomme, briskly mixing while adding it; drop in the sorrel, lightly mix and boil for fifteen minutes, occasionally mixing meanwhile. Pour into a soup tureen and serve. 1200. SMELTS, TOULOUSE Neatly wipe twelve good -sized, fresh smelts, place them in a sautoire with half ounce butter and a light gill white wine. Season with a half teaspoon salt and cover the fish with a lightly buttered paper; boil for three minutes, then set in the oven for twenty minutes, remove and keep hot.

Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, stir and heat for a half minute. Pour the fish liquor into this pan with a gill of cream and a half gill milk. Season with a saltspoon each cayenne pepper and grated nutmeg. Add six sliced, canned mushrooms, six very thin slices truffles and twelve round fish quenelles; lightly mix and let gently boil for five minutes, pour in a tablespoon sherry, mix a little, dress the smelts on a hot dish, pour the sauce 1 201. FISH QUENELLES FOR GARNISHING Place one and a half ounces fresh codfish or halibut in a mortar with an egg white and pound to a paste;. remove from the mortar, press through a sieve into a bowl, season with two saltspoons salt, one saltspoon each cayenne pepper and grated nutmeg. Mix well with a tablespoon, add little by little a half gill cream, continually mixing while adding it. With a sheet of white paper make a cornet, then drop the preparation into the cornet; cut off a very small piece of the cornet at the bottom as an opening, press down the force into a lightly buttered tin to the size and form of small cranberries, pour in sufficient hot water to cover them entirely and season with half teaspoon salt; place the tin on the fire and let boil for half a minute, remove from the tin. drain, keep on a plate and use as directed.

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1202. LARDED SIRLOIN OF BEEF, TOMATO SAUCE Prepare and place a mirepoix in a small roasting pan (No. 271). Neatly trim and lard the top of a two-and-a-half-pound sirloin of beef. Place it over the mirepoix in the pan, baste it all over with a tablespoon melted lard, pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half a teaspoon white pepper. Set the pan in a brisk oven for thirty-five minutes, turning and basting it frequently. Remove, dress the sirloin on a large dish, decorate with a little watercress; skim the fat from the gravy; remove and place the vegetables jn a small saucepan, pour in a pint of tomato sauce (No. 16). Mix a little, boil briskly for ten minutes, then strain the sauce into a sauce bowl and send to the table with the sirloin separately. Friday, First Week of April Baked Eggs, Lucernoise Spanish Mackerel, aux Fines Herbes 1203. BAKED EGGS, LUCERNOISE.

Boil twelve fresh eggs for eight minutes, remove, drop in cold water for one minute, take up, then shell them. Cut each into four even slices lengthwise. Mix and heat in a saucepan one tablespoon butter and one and a half tablespoons flour, add two gills hot milk, two ounces grated Swiss cheese, half an ounce fresh butter, half teaspoon salt and half saltspoon cayenne pepper. Mix well with a wooden spoon until it comes to a boil. Place half the quantity of the eggs at the bottom of a lightly buttered baking dish. Pour half of the sauce over the eggs, spreading it well; arrange the rest of the eggs over the cream sauce, then cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs on top. Divide half ounce of butter in little bits over the crumbs. Set in the oven to bake for ten minutes. Remove and serve. 1204. SPANISH MACKEREL, AUX FINES HERBES Neatly trim, cut the head off of a two-pound fresh Spanish mackerel. Split in two, remove the spinal bone. Season with half teaspoon salt and two saltspoons white pepper. Lightly wet with a little milk, roll in flour. Heat one and a half tablespoons butter in a frying pan, place in the fish and fry for six minutes on each side. Lift up with a skimmer, dress on a hot dish. Squeeze the juice of half a small lemon over. Dredge over a half teaspoon freshly chopped parsley, a quarter teaspoon

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FRIDAY, FIRST WEEK OF APRIL 3^1 chopped chervil and a quarter teaspoon chopped chives. Pour the butter from the pan over the fish and serve.

Omelette with Spinach Fresh Codfish Tongues, Poulette Strawberry Tartlets 1205. OMELETTE WITH SPINACH Remove stalks and stale leaves from a pint fresh spinach, thoroughly wash and drain, plunge into a pint water with half teaspoon salt and boil for ten minutes. Drain on a sieve, press out all the water with the hands, and chop up exceedingly fine. Place in a small saucepan with half ounce butter, half a gill cream, two saltspoons salt, half a teaspoon sugar and a saltspoon white pepper; stir well while heating for two minutes.

Prepare a plain omelette (No. 75), and just before folding up spread over a third of the quantity of the spinach; fold up, turn the omelette upon a hot dish, arrange the rest of the spinach at both ends of the dish, 1206. FRESH CODFISH TONGUES, POULETTE Place one and a half pounds fresh codfish tongues in frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and saltspoon cayenne pepper. Lightly mix, then cover with a sheet of buttered paper and boil for five minutes. Set in the oven for ten minutes. Heat half teaspoon butter in a saucepan, add six finely chopped shallots and lightly brown for three minutes, adding two tablespoons of flour. Stir well while heating for one minute, then strain liquor of the tongues into this pan, adding half gill hot milk and half teaspoon finely chopped olives; lightly mix and cook for five minutes, then pour sauce into the pan with the tongues. Mix a little and let cook for five minutes. Mix on a plate one egg yolk with half gill cream and a tablespoon sherry and add to the tongues; carefully stir while heating for one minute, pour into a deep, hot dish and serve. 1207. STRAWBERRY TARTLETS Prepare and bake six small tartlet crusts exactly as per No. 161. Pick off the stems and rapidly wash and drain on a cloth forty-eight medium, fresh strawberries, place in a bowl with two ounces fine sugai and a quarter gill rum. Turn them well in the seasoning, then place eight strawberries in each crust. Pour the remaining seasoning over the tartlets evenly, place in the oven for ten minutes. Remove, spread a teaspoon strawberry jelly over each tartlet, take up from the mould, dress on a dish with a folded napkin and serve.

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Bisque of Mussels Shad Roe, Seville Potatoes, Persillade (63) Boiled Fowl, Indienne Artichokes, Barigoule Apple Omelette 1208. BISQUE OF MUSSELS Procure forty-eight large fresh mussels, wash thoroughly and place in a saucepan with one and a half quarts water and six branches parsley, boil for fifteen minutes, drain on a sieve and keep the broth. Remove the mussels from the shells and finely chop them up. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon while heating for two minutes, then add the mussels, broth and a pint and a half milk. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix for two minutes, then let boil for five minutes. Skim the scum from the surface, add half ounce butter in small bits and a half gill cream; mix well for two minutes, strain through a Chinese strainer into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons (No. 23) 1209. SHAD ROE, SEVILLE Cut into very fine one-inch julienne strips a small, very red carrot, one medium, white onion and one green pepper; place in a large frying pan with half ounce butter, place the roes on top of vegetables, season with a teaspoon salt and two saltspoons white pepper. Cover the roes with a plate, and let sweat beside a brisk fire for ten minutes. Moisten with a half gill white wine, half gill demi-glace (No. 122) and half gill tomato sauce (No. 16), adding a saltspoon Spanish saffron. Cover again with the plate and set in the oven for thirty-five minutes. Remove, take up the roes with a skimmer, dress on a hot dish, add six finely minced canned mushrooms and six cooked shrimps cut in small pieces to the sauce, lightly mix, boil for four minutes; add half ounce good butter in small bits, lightly mix again, pour the sauce over the roes 1 2 10. BOILED FOWL, INDIENNE Cut off the head and feet of a tender, three-and-a-half-pound fowl. Singe, draw, keeping the liver and heart. Brown in a small frying pan half a small white onion, finely chopped up, with a teaspoon butter, then place the onion in a bowl. Finely chop the liver and heart, and add to the bowl with half ounce finely chopped fresh beef marrow, three tablespoons bread crumbs, two tablespoons milk and one raw

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FRIDAY, FIRST WEEK OF APRIL 353 egg. Season with half teaspoon curry powder, three saltspoons salt and a saltspoon thyme. Mix well, stuff the fowl with this force, neatly truss, lay it in a saucepan and pour in sufficient cold water to cover the bird, adding one carrot, one onion, two leeks, three branches celery and two branches parsley. Season with a tablespoon salt and a teaspoon curry powder, cover the pan and let boil for one hour. Remove all the vegetables from the pan, add six ounces raw rice, cover the pan again and set in the oven for forty minutes. Remove, dress the rice on a large hot dish, untruss the fowl and lay it on the rice, pour a curry ^sauce (No. 54) over and serve.

1 21 1. ARTICHOKES, BARIGOULE Cut off the stalks and under leaves of three good-sized young French artichokes. Trim the sharp points with scissors, then plunge in a small saucepan with a quart water and boil for ten minutes. Drain on a sieve and let cool off. Remove the inner leaves and scoop out the artichokes. Brown six finely chopped shallots in a teaspoon butter for three minutes. Grate two ounces larding pork and hash six heads of mushrooms. Place shallots, pork and mushrooms in a bowl, adding a teaspoon freshly chopped parsley and quarter teaspoon chopped chives; add one level teaspoon flour and a tablespoon butter, season with two saltspoons salt, one saltspoon white pepper and a saltspoon grated nutmeg. Mix well, and with this fill up the artichokes evenly. Arrange a thin slice fat pork on top of each, tie them with string to their perfect forms, line the bottom and sides of a saucepan with thin slices larding pork, lay in the artichokes, pour a teaspoon oil on top of each and add to the pan two branches parsley and a clove sound garlic. Season with two saltspoons each salt and pepper, moisten with a gill white wine and half pint white broth (No. 701). Cover the pan and set in the oven for forty minutes, frequently basting with its juice. Remove, dress the artichokes on a hot dish, untie and remove the slices of lard. Strain the gravy into another saucepan, skim all the fat from the surface and add one and a half gills demi-glace (No. 122). Reduce the sauce on an open fire to one gill, then pour it over the artichokes and serve.

1 21 2. APPLE OMELETTE Peel, core and cut into small dice pieces two very sound apples. Crack eight fresh eggs in a bowl, add a half gill cream, season with a saltspoon salt and a tablespoon sugar. Beat up with a fork for two minutes. Heat a teaspoon butter in a frying pan, add the apples and briskly fry them for five minutes, tossing once in a while; drop in the eggs, mix with a fork for two minutes, let rest for half a minute; fold up the two opposite sides to meet in centre, let rest for one minute, then turn it out on a hot dish; sprinkle two tablespoons sugar and pour a good quarter gill rum over, set fire to the rum and

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Saturday, First Week of April Rice Flour and Milk (464) Scrambled Eggs, Bordelaise Oyster Fritters Broiled Beefsteaks (172) Saratoga Chips (156) 1213. SCRAMBLED EGGS, BORDELAISE Crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute.

Heat a tablespoon butter in a frying pan, add four finely chopped shallots and gently brown for three minutes, pour in half gill claret and half gill demi-glace (No. 122). Reduce on the range until nearly dry, then drop in the beaten eggs and cook for six minutes, frequently mixing with the wooden spoon meanwhile. Pour them into a hot, deep dish 1214. OYSTER FRITTERS Finely chop twenty-four large, freshly opened oysters. Place in a bowl, add two ounces flour, half teaspoon each baking powder and freshly chopped parsley, crack in two eggs, adding three tablespoons cold milk; season with half teaspoon salt and two saltspoons white pepper, mix for five minutes. Heat three tablespoons lard in a large frying pan, and with the aid of a spoon drop the preparation into the pan in round cake forms of two inches in diameter; fry for three minutes on each side, remove with a skimmer and thoroughly drain on a cloth. Dress on a dish with a folded napkin over, decorate with a little parsley Quarter pound sifted flour, two raw eggs, one tablespoon honey, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half saltspoon grated nutmeg and half pint of cold milk. Place the flour in a bowl, crack in the eggs, add the sugar, honey, salt, nutmeg, baking powder and milk. Mix with a whisk until thoroughly thickened. Lightly grease the bottom of a large frying pan with a little melted lard and, as soon as the bottom of the pan is thoroughly hot, with a two-and-a-half-inch ladle immediately pour in the preparation, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, then proceed exactly the same till the preparation is finished, and serve with maple syrup separately.

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SATURDAY, FIRST WEEK OF APRIL 355 Canap^ Lorenzo (538) Mironton of Beef (398) Potatoes au Lard Creme au The 1216. POTATOES AU LARD Cut into small squares two ounces salt pork and one white onion, place both in a saucepan with a teaspoon butter and brown for ten minutes, lightly stirring meanwhile; add six medium, peeled and washed raw potatoes, cut into half-inch squares, and one bay leaf; moisten with a half pint broth (No. 701). Season with two saltspoons salt and half teaspoon pepper, lightly mix, cover the pan and boil for five minutes, then set the pan in the hot oven for forty minutes. Remove, dress on a hot vegetable dish and serve.

1217. CREME AU THE Place two tablespoons best quality tea in a hot teapot, pour over a gill boiling water and let infuse for twenty minutes. Place two egg yolks and a whole egg in a bowl, add three ounces sugar, mix a little, then strain the tea through a cheesecloth into this bowl, adding two gills milk and one gill cream. Briskly whisk for two minutes, strain the preparation through the cheesecloth into six individual pudding moulds, place in a roasting tin, pour hot water in the tin up to half the height of the moulds, and set to bake in the oven for twenty minutes. Remove, let cool off, unmould on a cold dish and serve. Potage, Ambassadeur Whitefish, Saute* Potatoes, Brabant Beef Tongue Braise1, Gendarme (229) Cauliflower, Cream Sauce 1218. POTAGE, AMBASSADEUR Plunge half pint split green peas in boiling water for five minutes. Thoroughly drain, replace in the pan with three quarts water, add one sliced carrot, one onion, two sliced leeks, two branches celery, two peeled potatoes, one bean garlic, two branches parsley and a twoounce piece salt pork. Season with a level tablespoon salt and half teaspoon white pepper. Cover the pan and let gently simmer for one and a half hours. Cut a small carrot, small turnip, the white part one leek and one small white onion in exceedingly small squares. Place them in a small saucepan with three tablespoons raw rice, a pint water, half ounce butter, half teaspoon salt and two saltspoons pepper; lightly

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mix, cover the pan and boil for five minutes, then set in the oven for thirty minutes. Remove and keep hot. Strain the puree of peas through a sieve into another saucepan, add the contents of the vegetable pan to the soup, lightly mix and let boil for five minutes. Remove the stalks and wash half pint fresh sorrel, cut into thin julienne strips, add to the soup with a tablespoon sugar and half ounce good fresh butter; mix well, and let boil for fifteen minutes more, pour into a soup tureen 1219. WHITEFISH, SAUTE"

Pare off the fins and cut off the head of a very fresh whitefish of three pounds. Split in two through the back, remove the spine bone, season with a teaspoon salt and half teaspoon white pepper. Baste all around with two tablespoons cold milk and lightly roll in flour. Heat one and a half tablespoons butter in a frying pan, lay the fish in it and fry for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon over, sprinkle a teaspoon chopped parsley on top, pour the butter from the pan over the fish and serve with a little parsley greens. 1220. POTATOES, BRABANT Peel, wash and cut into half-inch squares, four medium, sound potatoes, wash again and drain. Place them in a roasting pan, season with a teaspoon salt and half teaspoon pepper, add three tablespoons melted lard, place them in the oven to bake for forty-five minutes, turning over once in a while. Remove, lift up with a skimmer, dress on a hot 1 22 1. CAULIFLOWER, CREAM SAUCE Trim off the outer leaves, cut off the stalk, clean and wash well a fine, large, firm head white cauliflower. Have a gallon of water in a large saucepan with a gill of milk and a tablespoon salt, and as soon as the water boils add the cauliflower, cover the pan and let cook for forty minutes. Remove, drain well, dress on a vegetable dish, pour a hot cream sauce (No. 736) over and serve.

Sunday, First Week of April Eggs, Ravigote Fried J3melts, Tomato Sauce (527) Broiled Mutton Chops (49) 1222. EGGS, RAVIGOTE Prepare twelve poached eggs exactly the same as No. 106. When placed on the toasts pour a hot ravigote sauce (No. 366) over them

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SUNDAY, FIRST WEEK OF APRIL 357 Lobster Saut£ in Cream Madeleine au Rhum 1223. LOBSTER SAUTE" IN CREAM Plunge three live lobsters of one pound each into a gallon boiling water with a tablespoon salt for twenty minutes. Remove and let cool off. Crack the shells from the bodies and claws, pick out all the meat you can and cut the meat into half-inch pieces. Heat two tablespoons butter in a frying pan, add the lobster, season with a teaspoon salt, two saltspoons paprika and a saltspoon grated nutmeg; then cook the lobster for ten minutes, occasionally stirring meanwhile. Besprinkle with two tablespoons flour, stir well for a minute, pour in two tablespoons sherry, one and a half gills cream and half gill milk. Carefully mix with a wooden spoon, slowly cook for ten minutes, pour into a deep hot dish N. B. Thoroughly clean the body shells and save for Wednesday 1224. MADELEINE AU RHUM Break four fresh eggs in a copper basin, add four ounces sugar and sharply beat up with a whisk for fifteen minutes; add four ounces sifted flour with three tablespoons rum and gently mix with a skimmer for one minute. Add two ounces clarified butter, a saltspoon baking powder, and mix again for half a minute. Lightly butter a pastry tin, line the bottom with a sheet of white paper, then pour in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn the madeleine upon a table, take off the paper, cut it into six even pieces, sprite a little powdered sugar over, dress on a dish with a folded napkin and DINNfcR Creme Aurore Brook Trout au Bleu Potatoes, Windsor (252) Filets Mignons, Wright Sweetbreads Braise, with New Carrots Green Peas (35) Orange Punch Roast Chicken (290) Romaine Salad (214) 1225. CREME AURORE Open a pint can green asparagus tips, drain and save the liquor Place the tips in a saucepan with half ounce melted butter and cook for

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ten minutes, then mash the tips with a wooden spoon in the pan. Moisten with one and a half quarts broth or water and the liquor of the asparagus, adding one minced onion, two cloves and two branches parsley. Season with one and a half teaspoons salt and slowly boil for thirty minutes; add a pint of tomato sauce (No. 16); mix a little. Mix in another saucepan one ounce butter with two ounces flour for two minutes, then add the soup to this pan, with half pint milk, mix well and let boil for ten minutes. Season with half teaspoon salt, teaspoon sugar and two saltspoons cayenne pepper; mix well. Dilute two egg yolks with one gill cream and add to the soup with half ounce butter. Mix while heating for five minutes, remove, strain through a sieve into a basin, then through a cheesecloth into a tureen and serve. 1226. BROOK TROUT AU BLEU Procure three medium, live brook, trout and keep in a basin with plenty fresh water. Have in a saucepan one sliced carrot, one sliced onion, two cloves, one bay leaf, two gills good vinegar and one gallon cold water. Season with one tablespoon salt and let boil for fifteen minutes. With the left hand take hold of a trout, by the head only, hold it down on a board and close the eyes with the fingers, then with the point of a knife in the right hand break the spinal bone at the end of the body near the tail. With the knife cut it open through the belly and remove the intestines, still holding the fish by the head and being careful never to touch the body of the fish with the fingers. Lay the trout on a plate, pour a good tablespoon of vinegar over, then proceed the same with the two others. Put the trout in boiling water and let boil for five minutes, remove the pan from the fire and let rest on a table for five minutes. Lift them up with a skimmer, dress on a hot dish with a folded napkin, decorate the dish with parsley and six quarters lemo$ and serve.

1227. FILETS MIGNONS, WRIGHT Cut out from two-pound filet of beef six equal pieces; lightly flatten and neatly trim, season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Finely chop ten peeled and thoroughly cleaned medium, fresh mushrooms; place in a frying pan with one and a half tablespoons butter and lightly brown for eight minutes, occasionally stirring meanwhile, then add a tablespoon flour and stir well; pour in one gill cream and two tablespoons sherry, season with two teaspoons salt, one saltspopn cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for five minutes, then keep hot. Prepare six tartlet crusts (No. 161), evenly divide the mushroom preparation into them and lay on a hot dish. Briskly fry the six filets in a frying pan with a tablespoon butter for three minutes on each side, then place them on top of the tartlet crusts. Pour a freshly prepared hot Bearnaise sauce, as per No. 34, over the filets, arrange a very thin slice of truffle on top of each and serve hot.

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MONDAY, FIRST WEEK OF APRIL 359 1228. SWEETBREADS BRAISE", WITH NEW CARROTS Soak in cold water for two hours six heart sweetbreads (No. 33). Lay a thin slice larding pork on top of each and tie with string. Scrape and wash twelve new carrots, place them in an earthen cocotte dish with six finely chopped shallots and half ounce butter; lay the breads on top, season with half teaspoon salt and two saltspoons white pepper and cook on the range for ten minutes. Moisten with a gill white wine and a gill demi-glace (No. 122) and set in oven for thirty minutes. Turn and baste the breads once in a while. Remove, untie, take off lard and skim fat from surface of gravy. Finely chop a quarter bean garlic, one branch parsley, one branch of chervil and add to the breads; lightly mix, then cook for four minutes longer and serve in the same cocotte dish.

1229. ORANGE PUNCH Place in a basin half pound granulated sugar and one quart lukewarm water. Squeeze out the juice of two each lemons and oranges, add the grated rind of one orange and briskly mix with a wooden spoon for five minutes. Strain through a Chinese strainer into a small ice-cream freezer, cover the freezer, bury in a tub with broken ice and rock salt and freeze for thirty-five minutes. Divide into six sherbet glasses and Monday, First Week of April Shirred Eggs, Chevreuse 1230. SHIRRED EGGS, CHEVREUSE Split on both sides fifteen large, sound Italian chestnuts, place in a roasting pan and roast in the oven for fifteen minutes. Remove and skin with a coarse towel, place in saucepan with half pint water, cover the pan and briskly cook for twenty minutes; drain, press through a sieve into a frying pan, adding a gill cream and a tablespoon sherry. Season with two saltspoons salt, half a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and boil for five minutes. Divide this puree into six shirred-egg dishes, evenly. Crack two fresh eggs into each dish. Season them evenly with half teaspoon salt and two saltspoons pepper. Place in hot oven for three minutes. Remove Soak a good-sized salt mackerel in fresh water over night. Drain on a cloth and place in a sautoire with three-quarters of a pint milk

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and a saltspoon cayenne pepper, and gently boil for fifteen minutes. Remove, dress on a dish with a folded napkin, decorate with a little Small Clam Patties Garnished Sauerkraut Rice Imperatrice 1232. SMALL CLAM PATTIES Prepare and keep hot six patties, exactly the same as per No. 929. Place thirty-six freshly opened little neck clams in a small saucepan, with their own liquor, half pint water, two branches celery, two branches parsley and a saltspoon cayenne pepper, and boil for six minutes. Remove the celery and parsley, strain the broth into a bowl and keep the clams on a plate. Wipe the saucepan in which the clams were boiled, place in a half ounce melted butter and one ounce flour, set on the fire and stir with a wooden spoon while heating for two minutes, then pour in one gill clam broth, one gill milk, one gill cream, two saltspoons salt, half saltspoon cayenne pepper and one saltspoon grated nutmeg; constantly mix with the spoon until it comes to a boiling point, then add the clams, mix a little and cook for five minutes more. Dilute one egg yolk with two tablespoons cold cream, add the clams and mix while heating for two minutes more. Remove, dress the patties on a large dish, evenly divide the clams into them, place the covers on and serve very hot.

1233. GARNISHED SAUERKRAUT Wash in two different fresh waters one and a half quarts of imported sauerkraut, strain on a sieve, press the sauerkraut between the hands so as to remove the water entirely from it. Line the bottom of a braising pan with thin slices of larding pork, place in two small, red, sound peeled carrots, one small white onion and six peeled, well- washed medium potatoes. Arrange half the quantity of sauerkraut on top of the vegetables, lay a pound piece lean salt pork and one small cervela sausage on top of the sauerkraut. Cover them with the rest of the sauerkraut. Tie in a small cloth twenty-four allspices, one bay leaf and one bean garlic, then place it on top of all. Arrange a few thin slices larding pork on top. Moisten with one pint sweet cider, half pint white wine and half pint water; tightly cover the pan, place on the range for fifteen minutes, then set in a moderate oven for two hours and a half. Remove, lift up the cover, take up the lard (and cloth) on top; place all the sauerkraut (but not the other ingredients) in a dome-shaped mould, pressing it a little, then turn upon a large hot dish. Cut the pork into thin slices and arrange on top of the sauerkraut. Cut the carrots and cervela in slices, then place them one beside another alternately against the sauerkraut, at the bottom, and arrange three potatoes at each end of the dish. Plunge six frankfurter sausages into a pint of boiling water for five

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MONDAY, FIRST WEEK OF APRIL 361 minutes, drain, arrange them all around the dish, pour a little gravy from the pan, if any, over all and serve very hot. 1234. RICE IMPERATRICE Thoroughly wash three ounces of good rice in several changes of fresh water, drain it thoroughly, place it in a saucepan with one pint and a half cold milk, a saltspoon salt, one vanilla stick and five ounces of granulated sugar. Place the pan on the fire and let slowly boil for forty-five minutes, being careful to stir at the bottom with a wooden spoon frequently to prevent burning; shift the pan to the corner of the range. Cut in small dice pieces six candied cherries, two candied apricots, two candied pears, and add them to the rice with two tablespoons kirsch; mix well, then add two egg yolks and mix well again for five minutes. Remove to the table, take up the vanilla bean (wipe it and keep in fine sugar for further use), add one gill of whipped cream to the rice and gently mix. Lightly wet a quart pudding mould with cold water, drop in the rice, then set the mould in a basin with cracked ice around and let cool off for two hours. Remove, wipe the mould, unmould upon a cold dish and serve.

Soup au Lard, Me'nagere Bass a la Biere Tendrons of Veal with Glazed Onions Spinach in Cream (399) Celery Mayonnaise (69) Cream Cake 1235. SOUP AU LARD, MENAGERE Cut three ounces bacon in quarter-inch squares, plunge them in a pint boiling water for ten minutes, remove and drain on a sieve. Boil three and a half quarts water in a large saucepan, add one pound salt pork, half a head clean cabbage cut in small pieces, two each peeled, sliced carrots and turnips, the whites of two each sliced leeks and white onions; season with one teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour, then add the pieces of bacon, one crushed bean sound garlic and three peeled, well-washed, sliced potatoes. Boil again for another hour, remove, take off the piece of pork and keep for further use. Pour the soup in a large, hot soup tureen and serve with six slices French bread, toasted, separately. 1236. BASS A LA BIERE Procure a nice fresh bass of three and a half pounds, trim off the fins, scale and wipe well. Finely slice two medium, white, peeled onions, place in a braising pan with half ounce butter, place on the fire and cook for three minutes; lay the bass over the onions, add one tea-

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spoon freshly chopped parsley, half teaspoon each chopped chervil and chives, and season with a teaspoon salt and half teaspoon paprika. Moisten with three-quarters pint light beer, cover the fish with a lightly buttered paper, boil for five minutes, then set in the oven for thirty minutes. Remove, lift up the paper, arrange the bass on a large dish, place the pan on the fire and let boil for three minutes. Knead in a bowl a half ounce butter with half ounce flour and add little by little to the boiling sauce, continually mixing meanwhile; boil for two minutes more, remove, pour sauce over the fish and serve with six heart-shaped bread croutons (No. 90) around the fish.

1237. TENDRONS OF VEAL WITH GLAZED ONIONS Have three and a half pounds tender breast of veal, cut it into threeinch-square pieces, season with a teaspoon salt and half teaspoon pepper and rub the pieces well in the seasoning. Slice one carrot, one onion, two leeks, one branch celery and place them in a roasting pan with two branches parsley, one bean garlic, one bay leaf, one clove and one sprig thyme. Cover each piece of veal with a small, very thin slice larding pork, lay the veal over the vegetables, pork side upward, pour a gill water into the pan and set in a brisk oven for thirty minutes, turning it over once only. Remove, arrange the pieces of veal in a braising pan, skim the fat from the gravy in the pan, add a half gill white broth (No. 701), one gill demi-glace (No. 122) and a gill tomato sauce (No. 16); lightly mix, then boil for five minutes. Strain the sauce through a Chinese strainer over the veal, cover the pan and set in the oven for thirty minutes more. Remove, dress the veal on a hot dish, one overlapping another, and pour the gravy over. Arrange the glazed onions (No. 125) around the dish, sprinkle half teaspoon freshly chopped chives over and serve.

Prepare the turkey as per No. 67, saving the neck, heart, liver, gizzard and wings for to-morrow.

1238. CREAM CAKE Sift one pound flour on a table, make a small fountain in the centre, pour in half pint of double cream with half teaspoon salt and two ounces sugar, then gradually incorporate flour with the cream; knead well for five minutes, place the paste on a cold plate and keep in a cool place for thirty minutes.

Wash well in ice water a- quarter pound butter; remove and squeeze out all water from it, roll out the paste on a lightly floured table to half inch in thickness, spread the butter in the centre of the paste; fold up the four corners of paste to meet right in the centre, so as to entirely cover the butter, place it on a tin and keep in the ice box for ten minutes. Roll it out again to a square form half inch in thickness, wet one-half the surface with ice water, fold in two and place in the ice box for ten minutes; roll it out same way, and fold up as before; repeat the exact

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TUESDAY, FIRST WEEK OF APRIL 363 operation three times more. Give a square form half inch in thickness, egg the surface and borders, sprinkle two ounces granulated sugar on top, place on a lightly wetted pastry pan and bake in the oven for thirty Tuesday, First Week of April Pettiiohn Food (170) Omelette, Demi-Souffl£ Julienne Potatoes (799) 1239. OMELETTE, DEMI-SOUFFLE Place the yolks of eight fresh eggs in a bowl and the whites in a copper basin. Stir the yolks with a wooden spoon for five minutes. Beat up the whites with a whisk, but not quite to a froth, and add to the yolks with half teaspoon salt, two saltspoons white pepper, a saltspoon grated nutmeg and half gill thick cream. Mix well with a spoon. Heat one tablespoon butter in a large frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute, fold up the two opposite sides to meet right in the centre. Let rest for half minute, turn upon a hot dish and immediately send to the table. Oyster Croquettes Turkey Hash on Toast (539) Fried Eggplants (460) Semolina Pudding with Almonds 1240. OYSTER CROQUETTES Plunge forty large, fresh-opened oysters (saving their liquor) in a pint boiling water with a half teaspoon salt for five minutes; drain on a colander and cut the oysters into small square pieces. Cut also a small truffle into same size, add to the oysters and keep on a plate. Heat one ounce butter in a saucepan, add six finely chopped shallots, three finely chopped canned mushrooms, and gently cook for three minutes; add one ounce flour, stir while heating for two minutes, pour in liquor of the oysters and one pint broth (No. 701); add half teaspoon each freshly chopped parsley and chervil, half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and teaspoon French mustard; mix well with a wooden spoon while boiling for five minutes, then reduce the sauce on a brisk fire for thirty minutes, occasionally mixing at the bottom to prevent burning. Dilute three egg yolks with a half gill cream and add to the pan. Mix while cooking for five minutes again.

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Add the oysters and truffles, mix again while cooking for two minutes, remove, place on a large dish and let cool off. Divide the force into twelve even parts, roll out each on a lightly floured table to cork shapes, dip in beaten egg, then lightly roll in bread crumbs. Arrange them in a frying basket, plunge in boiling fat and fry for five minutes; lift up, thoroughly drain, dredge half teaspoon salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve. 1241. SEMOLINA PUDDING WITH ALMONDS Plunge two ounces almonds in boiling water for three minutes; drain, peel and chop very finely, place in a saucepan with a pint milk, two ounces fine sugar, one ounce butter, the zest of a rind of lemon, one teaspoon almond essence, and half saltspoon salt. Set the pan on the fire and as soon as it comes to a boil slowly dredge in two and a half ounces of semolina, continually mixing with a wooden spoon while adding it. Slowly cook for ten minutes, occasionally mixing; remove from the fire, add three egg yolks, one by one, continually mixing while adding them. Beat up the whites of the three eggs to a froth and gently mix in the preparation with a skimmer for one minute. Lightly butter and flour six individual pudding moulds and fill with the preparation, place them in a pastry tin, pour hot water into the pan up to half the height of the mould, and set in oven for twenty minutes. Remove, unmould on a large dish, spread a Sabayon sauce (No. 102) over and Giblets & 1'Anglaise Halibut, Italienne Boiled Leg of Mutton, Caper Sauce Oyster Plants, Sautds with Butter (289) Red Beans, Bourgignonne Biscuits Glacis, Parisiennc 1242. GIBLETS A L'ANGLAISE Cut the wings, neck, liver, gizzard and heart left over from yesterday into half-inch pieces. Cut into small dice pieces one peeled carrot, one peeled turnip, one white onion, two leeks and two branches of celery. Heat one and a half tablespoons melted butter in a soup pot, add the meat and vegetables and let gently brown for fifteen minutes, frequently stirring meanwhile, Moisten with three quarts water and half pint of tomato sauce (No. 16). Season with a tablespoon salt, half teaspoon pepper and two tablespoons Worcestershire sauce. Tie in a bunch four branches parsley, two branches chervil, one bean garlic, one bay leaf, one clove, a sprig of thyme, and add to the pan. Let slowly cook for one hour, add three ounces raw rice and let slowly boil again for another hour. Remove the bunch of herbs, pour the soup into a soup

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TUESDAY, FIRST WEEK OF APRIL 365 1243. HALIBUT, ITALTENNE Place two slices fresh halibut of one and a half pounds each in a frying pan with half ounce butter, half gill white wine, half gill water, half a teaspoon salt and two saltspoons paprika. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set hi the oven for twenty minutes. Remove, place the halibut in a baking dish, take out the spine bone, pour a sauce Italienne and sprinkle a tablespoon grated Parmesan cheese over, then set in the oven to bake again for fifteen minutes. Remove, decorate all around the fish with slices of lemon and serve.

1244. SAUCE ITALIENNE Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion, brown for five minutes, then add one teaspoon flour and stir for half a minute. Moisten with one gill of demi-glace (No. 122), one gill tomato sauce (No. 16) and half a gill white wine, adding twelve finely chopped mushrooms, half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon each pepper and grated nutmeg. Mix well, then reduce to half the quantity, gently mixing quite frequently meanwhile, and use as directed.

1245. BOILED LEG or MUTTON, CAPER SAUCE Procure a tender six-pound leg of mutton. Gently pound the meat with a cleaver, place in a large saucepan, cover with cold water, add two sliced carrots, one sliced turnip, two sliced onions, one sliced leek, two branches celery, two bay leaves, one sprig thyme, two cloves, one bean sound garlic, oneJ&eavy tablespoon salt and a teaspoon pepper. Cover the pan and let boil for one hour and ten minutes. Remove the leg, dress on a hot dish and serve with a caper sauce separately. 1246. CAPER SAUCE Mix in a saucepan on the fire one and a half tablespoons butter with two tablespoons flour, then pour in a pint white broth (No. 701). Season with half teaspoon salt and saltspoon cayenne pepper, mix well for two minutes, then let the sauce reduce to half the quantity, occasionally mixing meanwhile. Add two tablespoons capers, mix a little and let boil for two minutes. Dilute an egg yolk with a half gill cream and add to the sauce, constantly mixing while heating for one minute. Remove, pour into a sauce bowl and serve.

N. B. The same quantity of mutton broth can be employed instead of the white broth, but without any salt.

1247. RED BEANS, BOURGIGNONNE Soak a pint red beans in plenty of cold water during night. Drain and place in a saucepan with a quart cold water one medium onion with three cloves stuck in it and one carrot. Tie in a bunch two branches parsley, one branch chervil, a few branches chives and a bean garlic; add to the pan, season with a teaspoon salt and half teaspoon white pepper, cover the pan and let simmer for one and a half hours. Cut

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half the piece of pork left from yesterday into small dice pieces, add to the beans with a gill claret, lightly mix and let boil for thirty minutes longer. Take up the carrots, onion and herbs. Knead in a bowl a half ounce butter with tablespoon flour and add to the beans; mix well, cook for five minutes, dress the beans on a vegetable dish and serve. 1248. BISCUITS GLACIS, PARISIENNE Place six egg yolks in a copper basin, add two ounces granulated sugar and half bean vanilla. Set the basin on corner of the range and with a whisk beat up for ten minutes. Remove the basin from the range, take up the vanilla bean and beat for five minutes more; then set the basin on the ice, add six finely chopped candied marrons, six chopped candied cherries and one tablespoon of kirsch. Stir with the wooden spoon until thoroughly cold, then add a half pint whipped cream; mix for a minute, fill up six ice-cream paper cases with the preparation and neatly smooth the surface of each with the blade of a knife. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and let freeze for two hours, remove, dress on a cold dish with a folded napkin over and serve. Wednesday, First Week of April Stewed Prunes (i) Hominy (45) Poached Eggs, Florentine Butternsh, Meuniere (636?

Broiled Pig's Feet (434) Potatoes, Anna (84) 1249. POACHED EGGS, FLORENTINE Remove the stalks and thoroughly wash a pint and a half very fresh spinach, and plunge in a quart boiling water with half a teaspoon salt and boil for fifteen minutes. Drain on a sieve, press out all the water and chop very finely. Place in a saucepan with half ounce butter, half a gill cream, two saltspoons salt, half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg. Mix well and let cook for five minutes. Dress the spinach on a hot dish.

Prepare twelve poached eggs (No. 106) without toasts. Lay them over the spinach and serve.

Kofta Curry Fresh Asparagus Tips Jelly Fritters Prepare a lobster forcemeat (No. 201). Cut the shells of the three lobsters saved from Sunday, into equal halves, lengthwise; lightly

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WEDNESDAY, FIRST WEEK OF APRIL 367 trim all around with scissors, carefully seeing that they are thoroughly clean. Divide the force in the six shells equally, lightly smooth the surface with the blade of a knife. Evenly spread a devilled butter (No. n) over them, lightly roll in bread cruYnbs, place on a tin, and arrange a few little bits of butter on top. Set in oven to bake for fifteen minutes, remove, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve. 1251. KOFTA CURRY Pick off all the meat from the roast beef left over from yesterday, mince finely, and keep in a large bowl. Chop very finely one medium onion, one bean sound garlic, enough parsley to make one teaspoon, one ripe tomato, half a seedless green pepper, adding a tablespoon good curry powder, and place all these articles with the beef. Season with a teaspoon salt, half a teaspoon pepper, a saltspoon grated nutmeg, a saltspoon thyme and a saltspoon bay leaf. Crack in a fresh egg, pour in also a half gill cream. Knead the whole well together until thoroughly mixed. Divide the preparation into twelve even pieces. Sprinkle a very little flour over and give them a nice cake form. Have in a sautoire four tablespoons very hot fat, drop in the cakes and fry for seven minutes on each side. Melt half tablespoon butter in a saucepan, add a tablespoon flour, stir for one minute, moisten with two gills hot broth. Season with a teaspoon curry powder, half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; add a piece lemon rind, one very small crushed tomato, one finely chopped shallot, one bean crushed garlic, a sprig each bay leaf and thyme. Mix well, and boil for twenty minutes. Place boiled rice (No. 490) on a large dish, crownlike, arrange the meat cakes in the centre, strain the sauce over and 1252. FRESH ASPARAGUS TIPS Cut the tender parts of a large bunch fresh green, sound, asparagus, wash in cold water, drain, and place in a saucepan with a quart water, a teaspoon salt, a teaspoon sugar, and boil for twenty minutes. Remove and thoroughly drain on a sieve. Heat half an ounce butter in a frying pan, add the tips. Season with a saltspoon salt, two saltspoons sugar and two saltspoons pepper. Toss gently, and cook for five minutes, tossing them once in a while. Dress on a vegetable dish and serve. (If no fresh asparagus is at hand, use canned asparagus, but boil for five minutes instead of twenty, and prepare the same way.) 1253. JELLY FRITTERS Cut out from a loaf of sandwich bread twelve slices quarter of an inch thick, then cut each slice into two even, round pieces, place on a large dish and pour one tablespoon rum and one tablespoon kirsch evenly over them. Spread a teaspoon strawberry or raspberry jelly on each of twelve of them only, and cover with the twelve without jelly. Prepare a frying batter for fritters, as per No. 204. Carefully dip each couple into the batter, gently drop in boiling fat and fry for ten minutes,

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turning once in a while with the skimmer. Lift up, drain on a cloth, neatly trim, arrange on a tin, sprinkle a little powdered sugar over them. Set in a brisk oven for five minutes, remove, dress on a dish with a Forage, Clothilde Filet of Sole, Trovatore Potatoes, Persillade (63) Chicken Etuve, Meridional Spring Lamb, Mint Sauce (392) Dandelion Salad (606) Apple Charlottes (634) 1254. POTAGE, CLOTHILDE Slit twenty-four large Italian chestnuts, place on a tin and roast in the oven for fifteen minutes. Remove and shell them with a coarse towel; place in a large saucepan with one ounce chopped lean salt pork, two sliced leeks, one minced onion, four branches parsley, one branch chervil, two bay leaves and one clove. Moisten with two and a half quarts hot white broth or water. Cover the pan and let gently boil for one hour, strain the broth into a basin, place the chestnuts and vegetables in a mortar, pound to a smooth paste and return the paste to the broth. Mix in the same saucepan one ounce butter and one and a half ounces flour, place on the fire for two minutes, then pour the broth with the chestnuts into this saucepan; mix well and let boil for twenty-five minutes. Peel and cut in julienne strips two small parsnips, place in a small saucepan with half ounce butter, half teaspoon salt, half teaspoon sugar and one gill water: mix a little, cover the pan, set in oven for twenty-five minutes, remove and keep hot. Add two gills cream to the soup, mix well and let boil for five minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen. Add the parsnips, with a few bits of butter, gently mix, and serve with two ounces of grated Parmesan cheese separately.

1255. FILET OF SOLE, TROVATORE Procure a very fresh sole of three and a half pounds. Lift up the filets, skin them, then cut each filet into three slanting, equal pieces and fold up each piece. Split six red Spanish sweet peppers in two, arrange in a lightly buttered sautoire and lay a filet on each pepper. Season with a half teaspoon salt, two saltspoons paprika and half saltspoon Spanish saffron, adding half ounce butter, half gill white wine and two tablespoons port or Malaga. Cover the filets with a lightly buttered paper, boil for five minutes on the range, then set in the oven for twenty minutes. Remove, take off the paper, dress the filets on a hot dish, crown shape, and arrange one piece pepper on top of each filet. Pour a gill tomato sauce into the fish gravy, briskly boil for eight minutes, then pour the gravy over the filets and serve.

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THURSDAY, FIRST WEEK OF APRIL 369 1256. CHICKEN ETUVE", MERIDIONAL Singe, draw, cut the head and feet off a fine tender, three-pound chicken, cut it into twelve even pieces, season with one and a half teaspoons salt and one teaspoon white pepper. Thoroughly heat two tablespoons good oil in an earthen casserole dish, add the chicken and fry on the range for fifteen minutes, turning the pieces once in a while. Lift the chicken up with a fork and place on a dish. Slice exceedingly fine two medium, white onions, add to the. casserole and fry for three minutes. Place the chicken on top of the onions with a peeled bean garlic; peel and cut into quarters three medium, ripe tomatoes. Season with two saltspoons each salt and white pepper; arrange the tomatoes around the chicken, pour in half a gill each claret and water; tightly cover the pan, boil for five minutes, then set in the oven for forty minutes longer. Remove and serve without uncovering.

Thursday, First Week of April Eggs Molet, Cream Sauce Mutton Hash en Bordure (283) 1257. EGGS MOLET, CREAM SAUCE Boil twelve fresh eggs in boiling water for five minutes, lift up and gently drop them in cold water for half a minute, shell and place on a deep, hot dish, pour a cream sauce (No. 736) over them and serve. Shad Roes, Maryland Spare Ribs and Cabbage -(671) 1258. SHAD ROES, MARYLAND Procure two fresh shad roes about one to one and a half pounds each. Place them in a lightly buttered frying pan with two tablespoons each white wine and sherry, half ounce good butter, and season with half teaspoon salt, one saltspoon each cayenne and grated nutmeg. Cover the fish with a lightly buttered paper. Place on the fire for five minutes, then set in the oven for thirty-five minutes. Remove, lift up the paper, carefully arrange the roes without breaking on a large dish, place the pan on the fire and add one and a half gills good cream; season with a saltspoon salt and half saltspoon cayenne and let boil for five minutes;

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dilute two egg yolks with two tablespoons cream and add to the pan, constantly mixing with a whisk while heating for three minutes, but not allowing to boil. Remove, strain the sauce through a cheesecloth over the roes and serve.

Cream of Cauliflower Sheepshead, Cracovienne Potatoes, Vaudoise Filets Mignons, Shallots Sauce New Carrots, Colbert Roast Goose, Apple Sauce (1109) Cafe" au Parfait 1259. CREAM OF CAULIFLOWER Pick off the green leaves of a large head of sound white cauliflower. Drop it into three quarts boiling water for ten minutes; remove and drain; cut in small pieces and place in a saucepan with one ounce of butter, cook for five minutes, stirring once in a while, then moisten with one quart broth (No. 701) and three pints of water, add two branches parsley, one branch chervil, one onion with two cloves stuck in it and one bay leaf. Season with a level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, then let boil very slowly for one hour.

Mix in another saucepan one ounce butter with two and a half ounces flour; heat while stirring for two minutes, then strain the cauliflower broth over this roux and mix well. Pound the cauliflower very finely in the mortar and return to the soup, lightly mix and let boil for fifteen minutes, pour in half pint each milk and cream, mix well and boil for five minutes more. Dilute two egg yolks with three tablespoons cream, add to the soup with a half ounce butter and continually mix while heating for two minutes. Remove, strain through a sieve into a basin, then through a cheesecloth into a tureen, and serve with a plate of bread croutons separately.

1260. SHEEPSHEAD, CRACOVIENNE Take a piece fresh sheephead of three pounds, free it from all the bones, place in a frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil on the fire for five minutes, then set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish. Finely chop up one hard-boiled egg, sprinkle it over the fish with half teaspoon freshly chopped parsley; and squeeze the juice of half a lemon over the sheepshead; place half ounce butter in a frying pan and toss until it obtains a nice brown colour, then pour it over the fish and serve.

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THURSDAY, FIRST WEEK OF APRIL 371 1261. POTATOES, VAUDOISE Peel and thoroughly wash four good-sized potatoes, cut them in quarter-inch slices, season with a teaspoon salt, half teaspoon white pepper and one saltspoon grated nutmeg; roll well the potatoes in the seasoning and arrange a third part in the bottom of a well-buttered baking dish; sprinkle two tablespoons of grated Parmesan cheese over them, arrange another third potato on top, sprinkle two tablespoons grated Swiss cheese over their surface and arrange a few bits of butter on top. Finish by adding the rest of the potatoes on top of the cheese, sprinkle two tablespoons bread crumbs over, add half ounce butter in small bits on top and set the dish in a moderate oven to bake for fifty 1262. FILETS MIGNONS, SHALLOTS SAUCE Cut two pounds beef tenderloin in six even pieces, neatly flatten them and nicely trim all around; season with half teaspoon salt and three saltspoons white pepper, well divided all over. Heat one tablespoon of butter in a frying pan, arrange on the mignons and briskly fry for three minutes on each side; arrange six toasts of bread on a hot dish, dress the filets on top, pour a shallots sauce over them and serve. 1263. SHALLOTS SAUCE Chop up very finely eight peeled shallots, place in a small saucepan with a tablespoon butter and gently fry for five minutes, stirring frequently meanwhile; pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16) and two tablespoons sherry; add half teaspoon freshly chopped parsley and the juice of a lemon; lightly mix, then boil for fifteen minutes, remove and serve as directed. 1264. NEW CARROTS, COLBERT Scrape and thoroughly wash twenty-four even-sized new carrots; drain, place in a small saucepan with two gills water, one ounce butter, half teaspoon salt, one saltspoon sugar and two saltspoons white pepper, Gently roll them in the seasoning. Cover the pan, place it on the fire for five minutes, then set in the oven for fifty minutes. Remove (the juice must be nearly evaporated), add half gill hot demi-glace (No. 122), the juice of half a lemon and half teaspoon of freshly chopped parsley; carefully mix without breaking, dress them with a skimmer on a vegetable dish, pour the sauce over and serve. 1265. CAF£ AU PARFAIT Prepare and keep in the freezer a pint (only) vanilla ice cream (No. 42).

Place one ounce good ground coffee in a small coffee pot, pour over one gill boiling water and let infuse for twenty minutes, then strain it through a fine cheesecloth into the vanilla ice cream; add at the same time half pint whipped cream, mix well with a spatula and let stand in

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the tub for fifteen minutes more; then fill up six cafe parfait or sherbet glasses, decorate the top with a little whipped cream, arrange four halved candied cherries on top of each and serve.

Friday, Second Week of April (supposedly Good Friday) Poached Eggs, Riga Broiled Boned Smelts, Maitre d'Hotel Brochette of Lamb, Tomato Sauce (mi) Hashed Potatoes, Sautees (50) Grape-Nuts Cakes 1266. POACHED EGGS, RIGA Cut out from a sandwich loaf twelve round pieces a quarter-inch thick and two inches in diameter, toast, lightly butter, then spread half teaspoon caviare over each and place on dish with a folded napkin. Prepare twelve poached eggs exactly the same as No. 106, trim them a little, place one on top of each toast, decorate the dish with a little 1267. BROILED BONED SMELTS, MA!TRE D'HOTEL Neatly wipe twelve fresh large smelts, split open through the stomach without separating them, then remove the bones, being careful not to cut them through. Mix on a plate one teaspoon salt, half teaspoon white pepper and one tablespoon oil; carefully roll the smelts into the seasoning, arrange on a double broiler and broil for four minutes on each side, remove, dress on a hot, large dish, pour a maitre d'hotel butter (No. 7) over them and serve.

1268. GRAPE-NUTS CAKES Prepare a flannel-cake preparation (No. 136), adding two tablespoons grape-nuts in the batter, mix well and proceed to make the cakes exactly the same.

Bouillabaisse, Marseillaise Pears of Goose, with Peas Omelette, Ivica Green-Gage Tartlet (569) 1269. BOUILLABAISSE, MARSEILLAISE Procure a one-pound live lobster, two very fresh eels and one very small sea bass. Cut the head and small claws from the lobster, then cut it, shells and meat, in six even pieces.. Remove the head, trim the fins and

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FRIDAY, SECOND WEEK OF APRIL 373 skin the two eels, then cut each one in pieces of two inches long. Cut off the head and trim the bass, then cut it crosswise in six equal slices. Place all these fishes on a plate and keep in a cold place until required. Heat in a saucepan three tablespoons oil, add two chopped white onions and three chopped, well-cleaned leeks, gently brown for ten minutes, stirring occasionally; add three tablespoons flour, mix well while cooking for two minutes, then pour in one pint fresh crushed or canned tomatoes, one pint water, the fish heads and skins of eels, half teaspoon Spanish saffron, one tablespoon salt, half teaspoon white pepper, two crushed beans garlic and three branches parsley. Mix with a spoon for three minutes, then let briskly boil for forty minutes, mixing occasionally meanwhile. Remove, strain the sauce through a strainer in another saucepan, reset on the fire and let come to a boil, then add the fish; lightly mix, cover the pan and let gently boil ^or thirty minutes. Remove, arrange the fish in a large, deep dish, pour the sauce over, arrange six slices French bread toasts around, sprinkle half teaspoon freshly chopped 1270. PEARS OF GOOSE, WITH PEAS Divide the goose force in six even parts, roll on a lightly floured table and give them a nice smooth pear form; dip in beaten egg, gently roll in fresh bread crumbs, arrange in a frying basket, plunge in boiling fat. and fry for ten minutes. Lift up, thoroughly drain, pour a gill hot demiglace sauce (No. 122) on a hot dish and arrange the pears over; dress green peas (No. 35) around them, adjust a fancy frill on top of each pear and serve.

1271. GOOSE FORCEMEAT Pick off all the meat from the goose left over from yesterday, cut into small dice pieces and keep on a plate. Cut one ounce cooked lean ham, six canned mushrooms, and place on the plate with the goose meat.

Heat an ounce of butter in a saucepan, add one small, finely chopped onion and gently brown for eight minutes, occasionally stirring meanwhile, then add one ounce flour, stir well while heating for two minutes. Pour in three gills demi-glace (No. 122) and two gills of tomato sauce (No. 1 6). Mix well and let reduce to half the quantity, add the meat, ham and mushrooms, season with a teaspoon cayenne and one saltspoon grated nutmeg; mix well and let gently cook for twenty minutes, mixing occasionally. Dilute two egg-yolks with two tablespoons sherry and add to the force; mix well while cooking for three minutes, remove, place on a plate, let cool off, and use as required. 1272. OMELETTE, IVICA Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon oil in a frying pan, add one finely minced onion and fry for five minutes, adding then three red

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Spanish sweet peppers cut into small squares; toss all well and fry for three minutes. Drop in the beaten eggs, mix with the fork for two minutes and let rest a half minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn upon a hot dish and serve. For a special Good-Friday bill of fare, see No. 3320^-3321. Gumbo with Frogs' Legs Salmon, en Court Bouillon Potatoes, Duchesse (304) Ribs of Lamb, aux Racines Fresh Asparagus, Sauce Mousseline Crab-Meat Flakes in Cases Fresh* Mushrooms with Butter Roast Squabs (831) Chicory Salad (38) Chocolate Eclairs 1273. GUMBO WITH FROGS' LEGS Cut into small squares two white onions, the white parts two leeks, two sound, green peppers, three branches well- washed celery; place these in a large saucepan with one and a half tablespoons melted butter and brown for ten minutes, frequently stirring meanwhile. Moisten with three quarts water, season with a tablespoon salt and half teaspoon pepper. Add two heads fresh fish, salmon, cod, sheepshead, or any other kind, cover the pan and let gently boil for forty minutes. Remove the heads with a skimmer, then add four small, fresh, peeled red tomatoes cut into eight pieces each, twelve fresh, sound, trimmed okras cut into quarter-inch pieces, and two tablespoons raw rice. Cover the pan again and let cook for twenty-five minutes. Plunge three-quarters of a pound fresh frogs' legs into boiling water for three minutes; remove, drain, pick off all the meat from them and add to the soup, with a teaspoon of freshly chopped parsley; mix a little, boil for ten minutes and serve in a soup tureen.

1274. SALMON, EN COURT BOUILLON Finely slice one medium carrot, one onion, two branches celery and one leek; place in a saucepan with two quarts water, two branches parsley, one bay leaf, two cloves, one sprig thyme, one gill-good vinegar, one tablespoon salt, half teaspoon white pepper, and boil on the range for fifteen minutes. Lift up with the skimmer, lay on a hot dish with a folded napkin over, remove the bones, decorate with a little parsley greens, and serve with a little melted butter separately. 1275. RIBS OF LAMB, AUX RACINES Procure three pounds rack of lamb. Season it well with a* teaspoon salt, half teaspoon pepper and rub in the seasoning all around. Cover

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FRIDAY, SECOND WEEK OF APRIL 375 the surface with thin slices of larding pork, tie it around, lay in a small roasting tin, pour in two tablespoons water, then set in a brisk oven for fifteen mintues. Remove and transfer to a small braising pan, scoop out with a very small scoop from a large, well-scraped carrot and a turnip all you can and add to the pan.

Heat a tablespoon butter in a frying pan, add twelve very small, peeled white onions, gently brown for ten minutes, drain and add to the lamb. Tie in a bunch and add two branches parsley, one clove garlic, one bay leaf, one clove; place the pan on the fire, pour in a half gill white wine and let reduce for ten minutes, then pour in one gill demi-glace (No. 122) and one gill water. Cover the pan and set in the oven for forty minutes. Remove, untie, dress the lamb on a large dish, take up the bunch of herbs, pour all the contents of the pan over the lamb and serve.

1276. FRESH ASPARAGUS, SAUCE MOUSSELINE Neatly scrape, cut off the ends of stalks and wash a large bunch fresh asparagus; tie in two bunches, plunge in two quarts boiling water with a tablespoon of salt and boil for twenty minutes. Carefully lift them up without breaking, dress on a hot dish with a napkin over it, and serve with a mousseline sauce (No. 211) separately. 1277. CRAB-MEAT FLAKES IN CASES Place one and a half pounds fresh crab-meat flakes in a frying pan with half a gill sherry, a teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg, and cook for five minutes on the range, occasionally mixing. Pour in two gills cream and one finely sliced truffle, lightly mix and boil for five minutes. Dilute two egg yolks with two tablespoons milk and add to the crab meat with a half ounce butter; gently mix while heating without boiling for three minutes, Remove, divide the preparation into six paper cases evenly, dress on a dish with a folded napkin, decorate with a little parsley greens and serve. 1278. FRESH MUSHROOMS WITH BUTTER Cut away the end of stems of a pound white, sound, fresh mushrooms; peel, wash and drain well on a cloth. Heat an ounce of butter in a frying pan, add the mushrooms, season with a half teaspoon salt ayd two saltspoons pepper; gently toss them, cover and fry for ten minutes tossing them once in a while. Have six freshly prepared toasts on a hot dish and evenly divide the mushrooms over. Squeeze the juice of quarter of a lemon into the pan, lightly mix and pour over the mushrooms, sprinkle a little chopped parsley over and serve. 1279. CHOCOLATE ECLAIRS Prepare a pate-a-choux (No. 336). Slide a tube one-third of an inch in diameter to the bottom of a pastry bag. Have a clean pastry pan ready. Drop the paste into the bag and press down in shapes three inches long by half an inch wide. Set in the oven for twenty

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minutes. Remove and let cool for ten minutes. Make an incision lengthwise in each eclair at one side only, then fill the aperture with a creme patissiere; place them on a grill with a pan underneath, carefully pour a glace au chocolate over the top of the eclairs, let cool off, dress on a dish 1280. CREME PATISSIERE Place three egg yolks in a bowl with two ounces sugar and half ounce flour. Stir well with a wooden spoon for two minutes. Place on the range in a small saucepan one and a half gills milk, and as soon as it comes to a boil add half gill cream and pour, little by little, over the yolks, constantly mixing while adding it, and return the whole to the pan; boil for three minutes, continually mixing, remove from the fire, add a teaspoon of vanilla essence (No. 3232) and briskly whisk for two minutes, let cool off and use as required.

1281. GLACE AU CHOCOLATE Place two ounces of grated chocolate in a saucepan with half teaspoon vanilla essence and keep at the oven door until melted; then add three ounces glazed sugar and the white of half an egg, place on the fire, mix with a small wooden spoon until just warm, remove, and immediately use as directed.

Saturday, Second Week of April Grape Fruit (130) Pettijohn Food (170) Eggs, Brown Broiled Bluefish, Maitre d'Hotel (328) Stewed Tripe, Creole 1282. EGGS, BROWN Cut twelve cooked shrimps into small pieces and place them in a frying pan with a tablespoon sherry, one and a half gills cream, two saltspoons salt and one saltspoon each cayenne pepper and grated nutmeg; lightly mix, and let boil for five minutes. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season equally with half teaspoon salt and two saltspoons white pepper. Pour a tablespoon tomato sauce (No. 16) over the eggs in each dish, place on a tin, set in the oven for six minutes, remove and 1283. STEWED TRIPE, CREOLE Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Heat two tablespoons oil in a frying pan, add two finely minced green peppers, two small, finely sliced onions, and brown them for ten minutes, occasionally stirring. Add four peeled and crushed red tomatoes, half bean finely chopped garlic, half teaspoon freshly chopped parsley and half teaspoon each salt and sugar. Mix

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SATURDAY, SECOND WEEK OF APRIL 377 all well and let gently cook for thirty minutes, frequently mixing meanwhile, and keep hot. Heat a tablespoon oil in a frying pan, add the tripe, season with half teaspoon salt and two saltspoons pepper, mix a little and briskly fry for fifteen minutes, frequently tossing meanwhile. Drain the tripe on a sieve and add it to the Creole sauce, mix well, cook for five minutes more, dress on a hot, deep dish and serve. Coquilles of Fish Baked Sweet Potatoes (14) Banana Fritters (1104) 1284. COQUILLES o^ FISH Remove the bone and skin of a one-and-a-half-pound piece very fresh halibut. Cut it into half -inch pieces, place in a frying pan with a half gill white wine, half ounce butter, half teaspoon salt and teaspoon paprika; mix a little, cover the fish with a lightly buttered paper, boil for five minutes, then set in oven for fifteen minutes. Remove and keep hot. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour. Moisten with one and a half gills milk and one gill cream. Season with two saltspoons salt and half saltspoon cayenne, strain the fish gravy into this pan, mix well for two minutes, then let slowly boil for ten minutes. Add the fish, carefully mix without breaking, then divide equally into six table shells; dredge two tablespoons grated Parmesan cheese over, divide a half ounce butter on top of the six shells, place on a pastry tin and set in the oven for fifteen minutes. Remove, dress on a hot dish and serve.

N. B. Any kind of left-over white fish can be used instead of fresh cooked fish.

Salted Peanuts Olives Cream of Spinach Butterfish, Meuniere (636) Potatoes, Viennoise (165) Sirloin Steaks, Casserole Tomatoes on Crusts Rice Pudding a 1'Orange (1120) 1285. CREAM OF SPINACH If there be any stale stalks or leaves from a quart of very fresh spinach remove them, otherwise use everything; thoroughly wash and plunge into two quarts of boiling water for five minutes, drain on a sieve, then chop very fine and place in a large saucepan with one ounce butter and cook on the range until all the moisture is evaporated. Sprinkle over two ounces flour, mix well with the wooden spoon, moisten with one quart white broth (No. 701) and one pint milk. Season with a level tablespoon salt, a saltspoon each cayenne and grated nutmeg. Mix well, and let boil for twenty-five minutes. Dilute two egg yolks with two gills cream, add to the soup with half ounce good butter and

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mix well while heating without boiling for five minutes. Strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons (No. 23) separately. 1286. SIRLOIN STEAKS, CASSEROLE Neatly flatten and trim two sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon white pepper. Heat one tablespoon butter in an earthen casserole pan., arrange the steaks in it and fry on the range for three minutes on each side; drain off the fat, then add six finely chopped shallots, half a gill white wine and one gill demi-glace (No. 122). Arrange the same amount Parisian potatoes (No. 711) on one side of the steaks, the same amount glazed onions (No. 125) on the other side, cover the pan and set in a brisk oven for ten minutes. Remove and serve in same pan.

1287. TOMATOES ON CRUSTS Neatly wipe six even-sized, sound red tomatoes; cut them in halves crosswise, season the cut sides evenly with a teaspoon salt, half teaspoon white pepper and teaspoon sugar. Finely chop two branches parsley, one branch chervil and half bean garlic. Sprinkle the mixed herbs over the tomatoes evenly and lightly roll them in flour. Heat one and a half teaspoons melted butter in a large frying pan, arrange the tomatoes in the pan one beside another, and fry on the cut side for three minutes and on the uncut side for one minute only. Prepare twelve small, round toasts of the same size as the tomatoes, a quarter-inch thick; place a piece of tomato on top of each toast, cut side downward, arrange on a baking tin, place a very little bit of butter on top of each tomato, then set in a brisk oven for eight minutes. Remove, dress the crusts on a large dish, decorate with a little parsley Sunday, Second Week of April Baked Pears (216) Barley in Cream (1068) Fried Eggs, Italienne Broiled Shad, Anchovy Butter Lamb Chops with Bacon (219) French Fried Potatoes (8) Brioches (878) 1288. FRIED EGGS, ITALIENNE Prepare an Italian sauce (No. 1244) and keep hot. Crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon pepper and fry on the range for one minute only; carefully glide them into a baking dish, then proceed to prepare five more portions in the very same way. When all are on the dish pour the sauce over, then sprinkle a tablespoon Parmesan cheese over all, set in the oven for five minutes, remove and serve.

1289. BROILED SHAD, ANCHOVY BUTTER Procure half a very fresh shad of about three pounds. Scale, trim oH the bones, neatly wipe. Mix on a plate a tablespoon oil and half

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SUNDAY, SECOND WEEK OF APRIL 379 teaspoon each salt and pepper; repeatedly roll the shad in the seasoning, arrange on the broiler and broil for six minutes on each side, remove, dress on a hot dish, spread an anchovy butter (No. 62) over the fish, decorate with six quarters lemon and parsley greens and serve. Chicken Broth (578) Curried Scallops (53) Boulettes of Turkey, Finnoise Rum Omelette 1290. BOULETTES OF TURKEY, FINNOISE Pick all the meat from the turkey left over from yesterday. Cut it into very small dice pieces. Mix in a small saucepan one and a half tablespoons butter with two and a half tablespoons flour, pour in two gills milk and one gill cream, season with half teaspoon salt and a saltspoon each cayenne pepper and grated nutmeg. Mix with a wooden spoon until it comes to a boil, let boil for ten minutes, add the turkey, with one ounce chopped, lean, cooked ham, cut into small dices and one ounce of smoked beef tongue cut same way. Mix well and let cook for twenty-five minutes, add three tablespoons bread crumbs, two egg yolks, one tablespoon sherry and mix well while heating for five minutes. Remove, place the hash on a dish and let cool off. Divide and make twenty-four equal balls out of the preparation, lightly roll in melted butter, then in fresh bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Lift up, thoroughly drain, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a Finnoise sauce (No. 251) separately.

1291. RUM OMELETTE Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with a saltspoon salt, two tablespoons sugar and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the egg, mix with a fork for two minutes and let rest for a minute; fold up, let rest for a half minute, turn on a hot dish and sprinkle two tablespoons fine sugar over the omelette; glaze the surface with a red-hot poker, pour a half gill good Jamaica rum over, set fire to the rum and send to the table.

Consomme", Andalouse Trout, Meuniere Potatoes, Hollandaise (26) Filet of Beef Larded, Moderne Sweetbreads, Perigneux French Peas (145) Sorbet, Favourite Suzanne Ice Cream 1292. CONSOMM£, ANDALOUSE Prepare a consomme* (No. 52) and keep simmering. Place two gills of tomato sauce (No. 16) in a small frying pan and let reduce on the

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range to a third the quantity, then place in a bowl, adding one gill cream, half a gill milk and three egg yolks. Season with a saltspoon salt and half saltspoon cayenne pepper, mix well with a whisk, then strain it through a cheesecloth into three small lightly buttered pudding moulds, place in a tin, pour boiling water into the tin up to half their height and set in oven with the door open for ten minutes. Remove and let cool off, unmould, cut into thin slices and place them in a soup tureen. Peel and slice a small, sound cucumber, plunge it into a pint of boiling water with a half teaspoon salt for ten minutes. Drain, and place in the tureen, Strain the consomme through a cheesecloth on top and serve. 1293. TROUT, MEUNIERE Draw from the base of the head (gills) three medium, very fresh brook trout. Wipe neatly, make three small incisions on each side of the trout, season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk and roll them in flour. Heat two tablespoons butter in a frying pan, place the fish one beside another in the pan, and briskly fry them for five minutes on each side. Dress on a hot dish, squeeze the juice of half a lemon and sprinkle half teaspoon freshly chopped parsley over them; add a tablespoon butter to the pan, toss it on the range until brown, pour it over the trout and serve. 1294. FILET OF BEEF LARDED, MODERNS Neatly trim a two-and-a-half-pound piece filet of beef and lard the surface with a few small thin strips of larding pork. Place in a roasting pan one sliced carrot, one sliced onion, any little lard parings on hand and place the filet on top. Spread two tablespoons melted lard on top of the filet, pour a half gill cold water into the pan and season with a teaspoon salt and half teaspoon pepper. Set in the oven to roast for thirty-five minutes, turning over once in a while and basting it with itsown gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, add one gill demi-glace (No. 122) to the pan, let boil for five minutes and strain the gravy over the filet. Dress a cauliflower saute (No. 631) on one side of the dish, three stuffed tomatoes (No. 30) cut in halves on the other side, sprinkle a half teaspoon chopped parsley over ah and serve.

1295. SWEETBREADS, PERIGNEUX Have six fine, blanched heart sweetbreads (No. 33) ready. Finely slice half a carrot, half an onion, one branch celery, one branch parsley and place the vegetables in a frying pan with one bay leaf, one clove and any trimmings of lard on hand. Lay the breads over the vegetables. Season with a teaspoon salt and half teaspoon pepper. Spread a tablespoon melted butter over the breads and cook on the fire for five minutes. Moisten with a half gill white wine, one gill white broth and one gill demi-glace (No. 122). Cover the breads with a lightly buttered paper and set in the oven for thirty-five minutes. Remove, dress the breads on a large hot dish and keep hot. Skim the fat from the gravy, boil

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MONDAY, SECOND WEEK OF APRIL 381 on the range for ten minutes, then strain into another saucepan; add one finely chopped truffle and two tablespoons sherry, boil for five minutes longer, then pour the sauce over the breads and serve. 1296. SORBET, FAVOURITE Prepare a lemon water ice (No. 376). Press a pint of well picked and washed fresh or canned strawberries through a sieve into the freezer with the lemon ice, adding two tablespoons good rum; thoroughly mix and let freeze for fifteen minutes, then divide the punch into six sherbet glasses and serve.

1297. SUZANNE ICE CREAM Prepare and finish a quart of vanilla ice cream (No. 42). Press two peeled bananas through a sieve in a bowl, adding two tablespoons good kirsch and one ounce sugar; thoroughly mix, add to the vanilla and mix well with the spatula.

Place twelve lady-fingers on a plate and pour evenly two tablespoons maraschino over them. Line a quart brick mould with a sheet of white paper, place half the ice cream in the mould, then arrange the twelve lady-fingers on top, fill up with the rest of the ice cream and tightly cover. Bury the mould in a tub well packed with ice and rock salt and let freeze for two hours, remove, lightly dip in lukewarm water for a few seconds, wipe all around, unmould on a cold dish with a napkin over and serve. Monday, Second Week of April Omelette, Col. O'Brien Fish Balls (260) Have in an enameled, small pan a half pint water and half pint milk. Season with two saltspoons salt, then let slowly come to a boil on a moderate fire; gradually dredge in five ounces of Wheatena, continually mixing while adding it, and allow to gently boil for five minutes, frequently mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk and fine sugar separately. 1299. OMELETTE, COL. O'BRIEN Split three very fresh lamb kidneys in "halves, skin and cut each half in two. Cut three country sausages into half-inch pieces, place both in a frying pan with a tablespoon melted butter, season with two saltspoons salt and fry for five minutes. Drain, place in a small frying pan with six heads mushrooms cut in halves, two tablespoons sherry, one

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gill demi-glace (No. 122) and half saltspoon cayenne pepper. Mix a little and let boil for five minutes, then keep hot. Prepare an omelette (No. 75), turn on a hot dish, pour the sauce Oysters, Casino (835) Beefsteaks, Etuve"e with Potatoes Beignets, Italienne (790) 1300. BEEFSTEAKS, STUVE'E WITH POTATOES Cut from a two-pound piece (hip part) of beef very thin slices. Season with a half teaspoon salt and half teaspoon white pepper. Peel and slice very finely three medium, sound, raw pototoes and season with half teaspoon each salt and pepper. Lightly butter an earthen baking dish, arrange a layer of the potatoes (one-fourth) at the bottom of dish, then a third of the beef over potatoes, sprinkle half teaspoon freshly chopped parsley over the beef, then arrange another fourth of the potatoes, then another third of the beef, half teaspoon parsley, and so on until finished. Cover the top with two thin slices larding pork, pour half gill water over all, cover the pan and set in oven for an hour and a half, remove and serve in the same dish.

Radishes (58) Lyon Sausage (582) Garbure au Gratin Kingfish, Colbert (120) Potatoes, Persillades (63) Squabs en Crapaudine Corn Fritters (446) Brussels Sprouts (618) Escarole Salad (too) 1301. GARBURE AU GRATIN Cut one-half a very small cabbage in quarters, remove the core and outer stale leaves and slice it exceedingly fine. Slice also one carrot, one turnip, one onion, two leeks and two branches celery; place them in a saucepan with three and a half quarts water, adding one ounce of good butter, a half-pound piece salt pork and a cervela sausage. Season with a teaspoon salt and a half teaspoon pepper, cover the pan and let simmer for two hours, then pick up the lard and cervela. (Keep the pork for further use.) Cut the cervela in slices and add to the soup, pour the soup into an earthen soup dish, arrange six slices toasted French bread on top of the soup, 'sprinkle two ounces grated Parmesan cheese over; then set in the oven for twenty minutes. Remove and serve. 1302. SQUABS EN CRAPAUDINE Cut off necks and feet, singe, draw and neatly wipe six fat, tender squabs. Split them through the back without separating, remove breast bones, crack legs and wing bones with a cleaver; place between a towel and lightly flatten them, season with a teaspoon salt and half

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TUESDAY, SECOND WEEK OF APRIL 383 teaspoon pepper, roll well in a little melted butter, then in bread crumbs. Arrange on double broiler and broil for eight minutes on each side. Remove, pour a Piquante sauce (No. 177) on a hot dish, dress the squabs, one overlapping another, and serve.

1303. MAC£DOINE JELLY Finely chop six candied cherries, one each candied pear, apricot, peach, and one ounce candied angelica. Place these articles in a bowl with a tablespoon rum and mix well. Prepare a rum jelly (No. 1171), and when you strain the jelly into the freezer add the contents of •the bowl. Mix well and let set, turn on a dish with a folded napkin Tuesday, Second Week of April f Poached Eggs, Bayonnaise Whitebait with Bacon Beef Hash, Polonaise 1304. POACHED EGGS, BAYONNAISE Cut one ounce cooked, lean ham in small dice pieces and place in small saucepan with two tablespoons sherry and one gill demi-glace (No. 122); boil for five minutes and keep hot.

Cut three well-wiped tomatoes in four slices each, season with half teaspoon salt, two saltspoons pepper and lightly roll in flour. Heat two tablespoons melted lard in a frying pan, arrange the tomatoes in a pan, one beside another, and briskly fry for three minutes on each side. Remove with a skimmer and place on a large hot dish. Prepare twelve poached eggs (No. 106), trim a little, arrange on the tomatoes, pour sauce over and serve.

1305. WHITEBAIT WITH BACON Have in a small basin one pound very fresh, well cleaned and wiped whitebait; pour in a little cold milk, repeatedly turn in the milk, then place on a sieve; sprinkle six tablespoons cornmeal over, shake well, "place in a frying basket and fry in boiling fat for two minutes. Lift up, thoroughly drain on a cloth, sprinkle over a half teaspoon salt and saltspoon cayenne pepper, turn them over and place on a hot dish with a folded napkin. Arrange six slices freshly broiled bacon (No. 13) over, decorate with six quarters lemon and a little parsley and serve. 1306. BEEF HASH, POLONAISE Pick off all the meat from the roast beef left over from yesterday and cut into small dice pieces; cut half the quantity cold, boiled potatoes into small shape. Heat two tablespoons melted butter in a saucepan, adding one finely chopped onion and one finely chopped green pepper; gently brown for ten minutes, occasionally stirring meanwhile, add the

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beef and potatoes, with half pint white broth, one gill tomato sauce (No. 1 6) and half teaspoon salt. Mix well, cover the pan, cook for five minutes on range, then set in oven for forty minutes; remove, dress on a hot, deep dish. Place one and a half tablespoons melted butter and three tablespoons bread crumbs in a frying pan, toss on the fire until a nice brown, drain off the butter (saving it for other occasions), sprinkle the bread crumbs over the hash and serve.

Navarin Parmentier (114) Puree Soubise Fried Pompano, Horly Mutton Steaks, Sauce Poivrade Fried Eggplants (460) Spinach with Cream (399) ^ Roast Snipes (213) Pineapple Pudding (128) 1307. • PUR£E SOUBISE Finely slice six sound, peeled onions, place in a large saucepan with one and a half ounces butter and cook for fifteen minutes, frequently stirring meanwhile; add two and a half ounces flour and stir well while heating for two minutes. Pour in one and a half quarts white broth (No. 701) and a pint and a half milk; add two branches each parsley and celery, season with one and a half teaspoons salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let simmer for forty minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add half ounce good butter, lightly mix, and serve.

1308. FRIED POMPANO, HORLY Lift up the filets from two medium, fresh pompano of one pound each. Skin them, season with a teaspoon salt and half a teaspoon pepper, roll in flour, then dip in beaten egg and roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, dress on a hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with one gill hot tomato sauce (No. 16) separately.

1309. MUTTON STEAKS, SAUCE POIVRADE Procure three three-quarter-pound steaks from a tender leg of mutton. Make a few incisions around the skin of each, season with a

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WEDNESDAY, SECOND WEEK OF APRIL 385 teaspoon salt and half teaspoon pepper, neatly rub with a tablespoon oil, arrange on the broiler and broil for seven minutes on each side. Remove, dress on a dish, pour a poivrade sauce (No. 546) over the steaks and serve.

Wednesday, Second Week of April Eggs Molet, Tomato Sauce Fried Perch (293) Julienne Potatoes (799) 1310. EGGS MOLET, TOMATO SAUCE Boil twelve fresh eggs for five minutes, remove and plunge in cold water for one minute, then take up and shell carefully. Arrange on a deep dish, place three gills of tomato sauce (No. 16) in a saucepan and reduce on the range to one gill, pour the sauce over the eggs and serve. Crab Meat, au Gratin (782) Veal Chops, Philadelphia (685) Noodles with Brown Butter Potatoes, Fondante (56) French Pancake (17) 1311. NOODLES WITH BROWN BUTTER Prepare the same quantity of noodles as in No. 334, plunge in two quarts water with a teaspoon salt and boil for thirty-five minutes. Drain on a sieve, then place on a dish, season with a half teaspoon salt and two saltspoons white pepper and mix well with the seasoning. Place an ounce butter in a frying pan, toss it on the fire until of a nice brown colour, then pour over the noodles and serve. Radishes (58) Caviare (so) Potage, Lyon Broiled Shad, Vert-pr£ Potatoes, Bohemienne Roulade of Beef, Nivernaise Stuffed Green Peppers (8z8) Roast Chicken (290) 1312. POTAGE, LYON Prepare a consomme* (No. 52), chop very finely two sound white onions and brown in a saucepan with an ounce butter for ten minutes, occasionally stirring; add three tablespoons flour and one tablespoon

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good curry powder. Strain the consomme* through a cheesecloth into this pan, mix well and let come to a boil. Beat one raw egg yolk with a half gill cream in a bowl with two tablespoons sherry and add to the soup, mix well while heating without boiling for three minutes, remove 1313. BROILED SHAD, VERT-PRE"

Procure half a very fresh shad of three pounds. Scale, trim and thoroughly wipe. Make four small incisions on the skin side, rub the fish all around with a tablespoon salt and half teaspoon paprika. Arrange on the broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large, hot dish, spread a green butter over (No. 21), decorate with six quarters lemon and a little parsley greens and serve. 1314. POTATOES, BOHEMIENNE Peel, wash and drain six medium, raw potatoes. Season with a teaspoon salt, half teaspoon white pepper and place on a roasting tin with six thin slices larding pork, one piece on each potato. Set in the oven to bake for thirty-five minutes, frequently turning them over meanwhile; remove, take each one between a towel and with the aid of an apple-corer scoop out lengthwise from one end to the other as you would apples. Skin three country sausages and with the meat carefully stuff the hollows of the six potatoes, close both sides of each potato with a piece of the scooped-out pieces of same, place in the same roasting pan and lightly butter the top of each with a very little melted butter. Place in the oven to bake for twenty minutes more, remove, dress on a hot dish, decorate with a little parsley greens and serve. 1315. ROULADE OF BEEF, NIVERNAISE Procure a three-pound-piece flank of beef twice as long as wide, trim off the fat and split it crosswise without separating. Season all around with a teaspoon salt and half teaspoon white pepper and keep in a cool place till the following stuffing is prepared: Finely chop up two ounces lean, raw pork, one ounce lean, raw veal, and one ounce cooked lean ham and place these articles in a mortar; pound to a paste, add three tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley, a bean chopped garlic, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon each grated nutmeg and thyme, half a gill cream and one raw egg; pound the whole well together for five minutes, remove from the mortar and evenly spread all over the cut part of the beef. Roll up tightly, firmly tie with string all around, place a mirepoix (No. 271) at the bottom of a braizing pan, lay the roulade on top, spread two tablespoons of melted lard over the beef and set in the oven for twenty-five minutes or until a golden colour. Then add two tablespoons flour at the bottom of the pan, stir well with a wooden spoon, pour in half gill claret, one and a half gills demi-glace (No. 122), one gill of tomato sauce (No. 16) and one gill water. Reset the pan in the oven for fifty-five minutes longer, turning the beef occasionally;

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THURSDAY, SECOND WEEK OF APRIL 387 remove, untie, place the beef on a dish and keep warm. Skim the fat from the gravy in the pan and boil the sauce on the range for fifteen minutes, strain the sauce over the beef, pour a Nivernaise garnishing around the beef and serve.

1316. NIVERNAISE GARNISHING Scrape and wash twenty-four very small spring carrots. Place in a saucepan with an ounce butter, half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; pour in three gills water, cover the pan, set on the fire for five minutes, then place in the oven for forty-five minutes, drain off the water and use as required. Thursday, Second Week of April Poached Eggs, Brown Butter Smelts, Meuniere (280) Broiled Sirloin Steaks, Maitre d'Hotel (6) Pick off the stems very carefully and thoroughly wash a quart fresh strawberries; carefully drain on a sieve, place in a fruit compotier and serve with thick cream and powdered sugar separately. 1318. POACHED EGGS, BROWN BUTTER Prepare twelve poached eggs on toast (No. 106) and place on a dish. Place an ounce butter in a small frying pan, brown on the fire to a nice brown colour and remove from the fire; pour in a tablespoon of good vinegar and a teaspoon of finely chopped parsley, mix all well together, pour it over the eggs and serve.

Boston Oyster Stew Broiled Lobster, Chili Sauce Sirloin of Beef Cutlets, Tarragon Sauce Lima Beans in Cream Compote of Pears with Maraschino 1319. BOSTON OYSTER STEW Open thirty-six large box oysters, place in a saucepan with their own liquor and a pint fresh oyster juice extra; add a pint water, four branches well-cleaned celery, one teaspoon salt and two saltspoons cayenne, place on the fire and boil for five minutes; remove the celery, skim the scum from the surface, add one pint hot milk, one gill cream and one ounce good butter, mix well, pour into a hot soup tureen and serve with six freshly prepared toasts separately.

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3S8 THE INTERNATIONAL COOK BOOK 1320. BROILED LOBSTER, CHILI SAUCE Cut the claws from three one-pound live lobsters, crack them with a cleaver, place in a small roasting tin and set to bake in the oven for twenty minutes. Split the bodies of the three lobsters in even halves, lengthwise, remove the gravel from the heads, then arrange on a double broiler. Season with a teaspoon salt and half tablespoon paprika, evenly spread two tablespoons oil over the six bodies and broil on the shell side for ten minutes, then set in the oven for ten minutes, cut parts upward. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and parsley greens and serve with a chili sauce 1321. CHILI SAUCE Place in a small saucepan two tablespoons cold water, one tablespoon butter, one saltspoon salt and two saltspoons paprika; place on the fire and as soon as it comes to a boil add four tablespoons chili sauce, one teaspoon Worcestershire sauce and half gill tomato sauce (No. 16). Mix well and let boil for five minutes, pour into a sauce bowl and serve. 1322. SIRLOIN OF BEEF CUTLETS, TARRAGON SAUCE Finely chop up one and a half pounds lean sirloin of beef with four ounces of fresh beef marrow and place in a bowl. Finely chop together three branches well-washed parsley, one branch chervil, half bean garlic and add to the beef, with half gill cream, teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Mix well until thoroughly amalgamated, divide the preparation into six equal parts, roll in bread crumbs, then give them a nice cutlet form. Heat one tablespoon butter in a frying pan, arrange the cutlets one beside another in the pan and gently fry for eight minutes on each side. Pour a tarragon sauce on a hot dish, dress the cutlets crown-like over and serve.

1323. TARRAGON SAUCE Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons sherry and the leaves from two branches tarragon; mix a little, slowly boil for ten minutes and use as required, 1324. LIMA BEANS IN CREAM Open a pint can' lima beans, drain off the water and plunge them in boiling water for two minutes. Drain on a sieve, then place in a saucepan with a half gill milk, gill cream, and season with a half teaspoon salt and saltspoon cayenne. Mix well and let boil for five minutes. Knead in a saucepan a half tablespoon butter with a teaspoon flour, then add the butter little by little to the lima beans, continually mixing while adding it. Cook for five minutes, dress on a vegetable dish and serve. 1325. COMPOTE OF PEARS WITH MARASCHINO Open a pint can preserved pears, drain the syrup into a saucepan and arrange the pears on a compotier dish. Add one ounce of sugar,

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THURSDAY, SECOND WEEK OF APRIL 389 a tablespoon maraschino and a vanilla bean to the syrup, let reduce on the fire to half the quantity, then strain the syrup over the pears and serve. (Wipe the vanilla bean and put back in the sugar for further use.) Okra, Milanaise Sheepshead a 1'Aurore Chicken Saute", Bordelaise Cauliflower au Gratin Roast Leg of Lamb (392) Small Neapolitan Cakes (524) 1326. OKRA, MILANAISE Finely chop a good-sized white onion, the white part of three leeks, one sound green pepper and two ounces of raw, lean ham; place these in a large saucepan with a tablespoon butter, brown for fifteen minutes, frequently stirring meanwhile; moisten with one quart broth and one and a half quarts water. Season with a level tablespoon salt and half teaspoon pepper, add one pound of beef or veal bones, cover the pan and let boil for fifteen minutes; then add three tablespoons raw rice, two ounces spaghetti cut into small pieces, one ounce of cooked smoked beef tongue. Cut into small squares twelve trimmed, fresh okras into quarter-inch pieces and two peeled fed tomatoes in eight pieces each; lightly mix, cover the pan and let boil for one hour. Remove the bones, pour the soup into a soup tureen, sprinkle a half teaspoon freshly 1327. SHEEPSHEAD A L'AURORE Procure a three-pound piece fresh sheepshead, scale, trim, remove the bones and thoroughly wipe. Place it in a saucepan with a half ounce butter, half gill white wine, one gill water, one teaspoon salt and two saltspoons pepper. Cover the fish with a sheet of buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, place the fish in a baking dish. Mix in a saucepan one tablespoon butter with two tablespoons flour and heat for half minute, then pour the fish gravy into the pan with a gill of hot milk; mix with a wooden spoon until it comes to a boil, then add one finely chopped hard-boiled egg and half saltspoon cayenne pepper. Mix well, pour the sauce over the fish and sprinkle a tablespoon grated Parmesan cheese over. Set- in the oven for fifteen minutes, remove, decorate the dish all around with half slices lemon and serve. 1328. CHICKEN SAUTE", BORDELAISE Cut the head and feet off a three-pound tender chicken, singe, draw, and wipe. Cut it into twelve even pieces and season with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons oil in a large

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frying pan, add the chicken with a bean sound garlic and briskly fry for eight minutes on each side; drain off the oil from the pan, remove the garlic, then add eight finely chopped shallots; stir well and cook for one minute, pour in a gill of claret, eight finely minced mushrooms, and let the wine reduce to half the quantity. Pour in one gill tomato sauce (No. 16) and a gill demi-glace (No. 122), lightly mix and let slowly cook for thirty minutes more. Remove from the fire, dress the chicken on a hot dish, boil the sauce for five minutes more, add half an ounce good butter and half teaspoon finely chopped parsley, mix well, pour it over the chicken, decorate with six heart-shaped bread croutons (No. 90) Trim off the green leaves, cut away the stalk and clean a large head fine white cauliflower; place in a large saucepan with plenty water to cover it, with quarter pint milk and tablespoon salt; boil for forty minutes, drain and separate the branches from the main stalk. Heat a tablespoon butter in a frying pan, add the cauliflower, season with half teaspoon each salt and pepper, then gently fry for ten minutes, frequently turning the pieces meanwhile, being careful not to break them, and arrange on a baking dish. Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, heat for a half minute, add one and a half gills hot milk, two saltspoons salt, half a saltspoon each cayenne pepper and grated nutmeg, a tablespoon grated Parmesan cheese and mix until boiling, then pour over the cauliflower. Sprinkle a half tablespoon grated Parmesan cheese over, set in the oven for fifteen minutes, Friday, Third Week of April Eggs, Fowler Filets of Sole, Tartare (487) Lamb Kidneys en Brochette Sweet Potatoes, Lyonnaise (1092) 1330. EGGS, FOWLER Drain a half pint fine asparagus tips, place in a small saucepan and mash with a wooden spoon; add a half ounce good butter, a half gill cream, half gill milk, three saltspoons each salt and sugar, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well and let gently boil for ten minutes, then press through a cheesecloth into six egg-cocotte dishes, evenly divided. Carefully crack two fresh eggs into each dish, evenly season them with a half teaspoon salt and two saltspoons pepper, lay them on a tin and set to bake in the oven for five minutes. Remove

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FRIDAY, THIRD WEEK OF APRIL 391 1331. LAMB KIDNEYS EN BROCHETTE Skin twelve very fresh lamb kidneys, then cut them into thin slices crosswise. Cut the same number of thin slices of lean bacon, half inch square, and evenly arrange them alternately on six skewers. Season all over with a half teaspoon each salt and pepper. Roll them in a tablespoon oil, then in bread crumbs, arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish, pour a little melted butter over them and serve. Fish Chowder, Tokio (1002) Cases of Oysters, au Gratin Omelette, Varsovie Mironton of Lamb, Paysanne 1332. CASES OF OYSTERS, AU GRATIN Carefully oil the outside of six paper cases. Cut twenty-four large, freshly opened oysters into four quarters each, place them in a saucepan with their own liquor and a half gill white wine. Season with half teaspoon salt and saltspoon cayenne pepper, then boil for two minutes. Heat one and a half tablespoons butter in a saucepan, add one finely chopped green pepper and gently brown for five minutes, then mix in two and a half tablespoons flour while heating for half a minute. Strain the oyster liquor into this pan, adding one gill cream, half gill milk, two tablespoons sherry, two saltspoons salt, a saltspoon each cayenne and grated nutmeg. Mix well until it comes to a boil, then add the oysters. Mix well, cook gently for two minutes, then divide evenly the preparation into the six cases. Sprinkle evenly over a tablespoon of grated Parmesan cheese, place the cases on a tin and set in the oven for ten minutes, Remove, dress on a dish with a folded napkin and serve. 1333. OMELETTE, VARSOVIE Crack " eight fresh eggs into a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper and sharply beat with a fork for two minutes. Heat in a frying pan one and a half tablespoons melted butter, add two tablespoons fresh bread crumbs and toss well until it attains a nice light brown. Drop in the eggs, briskly mix with a fork for two minutes, let rest for one minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish 1334. MIRONTON OF LAMB, PAYSANNE Detach all meat from the leg of lamb left over from yesterday and cut into half-inch square slices. Cut in the same way half the quantity peeled boiled potatoes. Heat two tablespoons lard in a saucepan, adding two finely sliced white onions, and fry to a nice light brown; add two tablespoons flour, mix well, then add the lamb and potatoes. Moisten

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with a half gill vinegar and a pint white broth (No. 701), add two peeled and crushed red tomatoes, one finely chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon salt and half teaspoon pepper. Mix well while heating for two minutes. Cover the pan, set it in the oven for fifty-five minutes, remove, pour into a deep dish and serve. Oysters (18) Olives Canape of Smoked Salmon Bisque of Lobster aux Croutons Smelts, Britannia (458) Potatoes, Chateau (208) Terrapin, Newburgh (816) Tournedos of Beef, Sauce Bercy String Beans and Peas Panache's (1046) Roast Squabs (831) Apple Charlotte (634) 1335. CANAP£ or SMOKED SALMON Cut out from a stale sandwich loaf of bread six slices quarter of an inch thick, then cut each into two-inch square pieces. Toast them to a nice golden colour and lightly butter; cover them with very thin slices of smoked salmon, nicely trim, dress on a side dish with a folded napkin, decorate with a little parsley greens, six quarters lemon and a hard-boiled egg, finely chopped; sprinkle this over them and serve. 1336. BISQUE or LOBSTER AUX CROUTONS Cut the head off from a three-pound live lobster, then cut in pieces. Thoroughly heat an ounce melted butter in a saucepan, add the lobster and briskly cook on the range for ten minutes, occasionally stirring meanwhile. Place it in a mortar and pound to a paste, then return it to the same saucepan, add one each finely minced carrot, onion and leek, two finely minced small branches celery and two branches parsley; pour in three tablespoons brandy and set it on fire, let burn as long as it lasts, continually stirring while burning. Add a half gill white wine, one quart broth (No. 701), a pint of tomatoes, either fresh or canned, and three pints water. Season with a tablespoon salt and half teaspoon paprika. Mix well, and as soon as it comes to a boil add three ounces rice and let slowly simmer for one hour and fifteen minutes. Strain through a sieve into a basin, return to the pan, add one gill cream and half ounce good butter and mix on the fire until coming to a boil; then pass through a strainer into a soup tureen and serve with a plate of bread croutons 1337. TOURNEDOS OF BEEF, SAUCE BERCY Cut out from a two-pound piece of tenderloin six even filets. Neatly flatten, lightly trim and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the filets and

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SATURDAY, THIRD WEEK OF APRIL 393 briskly fry for three minutes on each side, dress on a hot dish with six bread croutons same size as tournedos, pour a Bercy sauce over and 1338. SAUCE BERCY Finely chop four sound shallots; place them in a small saucepan with a teaspoon butter and lightly brown for ten minutes, stirring once in a while; then pour in a half gill white wine, let reduce to one-half the quantity, add one and a half gills demi-glace (No. 122) and half teaspoon of chopped chives. Mix a little and let boil for ten minutes, add half ounce good butter, lightly mix and use as required. Saturday, Third Week of April Grape Fruit (130) Hominy (45) Omelette, Tiflis Perch Saute1, Anchovy Butter Sausage Baked with Apples (834) Potatoes, Saratoga (156) 1339. OMELETTE, TIFLIS Carefully crack eight fresh eggs in a bowl, add half gill milk, two tablespoons Russian caviar and two saltspoons each salt and white pepper. Sharply beat up with a fork for two minutes. Heat one tablespoons butter in a frying pan, drop in the eggs, stir with a fork for two minutes, let rest for a minute; fold up the opposite sides to join in the centre, let rest for half a.minute, then turn upon a hot dish and serve. 1340. PERCH SAUTE, ANCHOVY BUTTER Scale, trim and wipe six small, even-sized fresh perch. Season them all around with a teaspoon salt and half teaspoon pepper, lightly wet with a little cold milk, then roll in flour. Heat a tablespoon butter in a frying pan, add the perch, one beside another, and fry for six minutes on each side. Remove, dress on a dish, spread an anchovy butter (No. Shrimp Patties Porterhouse Steak with Smothered Onions Broiled Potatoes 1341. SHRIMP PATTIES Prepare and keep hot six patties (No. 929). Place thirty-six shelled, cooked shrimps in a frying pan with two tablespoons sherry and cook for five minutes. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour and heat for half minute. Pour in one gill eachmilkand cream, season with half teaspoon salt, two saltspoons

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cayenne pepper and one saltspoon grated nutmeg; mix until it comes to a boil, then add the shrimps to pan, lightly mix and cook for five minutes more. Dilute an egg yolk in a tablespoon cream and add to the shrimps and mix while heating for two minutes. Remove, dress on a large dish, divide the shrimps evenly into the six patties, arrange the covers on top 1342. PORTERHOUSE STEAK WITH SMOTHERED ONIONS Procure a nice, tender one-and-a-quarter-inch-thick porterhouse steak. Lightly flatten and trim all around. Mix on a plate a teaspoon salt, half teaspoon pepper and tablespoon oil; repeatedly turn the steak in the seasoning, arrange it on a broiler and broil on a brisk fire for twelve minutes on each side. Remove, dress on a hot dish, place the smothered onions over the steak and serve.

1343. SMOTHERED ONIONS Peel and cut in halves four good-sized white onions, slice very fine, then season with a half teaspoon salt and three saltspoons white pepper. Heat in a saucepan a tablespoon melted butter, add the onions, cover the pan with a plate, cook on the range for five minutes, then set in the oven for thirty-five minutes. Remove and use as required. 1344. BROILED POTATOES Peel six medium, even-sized cooked potatoes and cut them in half. Have on a plate a half teaspoon salt and tablespoon melted butter, well mixed; repeatedly turn the potatoes in the seasoning, carefully arrange them on a double broiler and broil for three minutes on each side. Dress on a hot dish with a folded napkin and serve.

1345. VANILLA CUSTAJRD Crack four fresh eggs into a basin with two additional yolks, add five ounces sugar and two teaspoons vanilla essence. Sharply stir with a whisk for two minutes, then add one and a half pints milk and half pint cream; briskly whisk again for three minutes, then strain the preparation through a cheesecloth into a deep China baking dish. Place the dish in a tin, pour hot water to cover half the height of the dish and set in the oven to bake for thirty minutes. Remove, let cool off and serve. • Puree of Lentils Fresh Mackerel, Italienne Potatoes Failles (Cm) Boiled Turkey, Demi-Deuil Spinach a 1'Anglaise (247) Roast Beef (126) Cherry Pudding (598) 1346. PURE"E or LENTILS Soak a pint of lentils in plenty of cold water during the night. Drain on a sieve, then place in a large saucepan with a sliced carrot, a sliced

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SATURDAY, THIRD WEEK OF APRIL 395 onion, two leeks, two branches celery, one branch chervil, one bean garlic, two raw peeled and sliced potatoes and half pound lean salt pork. Moisten with three quarts water, season with a level tablespoon salt and half teaspoon white pepper. Place on the fire, and as soon as it comes to a boil skim scum from the surface and add one ounce butter. Cover the pan and let simmer for two hours. Remove the pork and keep it. Press the soup through a sieve, then add half pint hot milk and mix a little; strain through a Chinese strainer into a soup tureen and serve with a plate bread croutons (No. 23) 1347. FRESH MACKEREL, ITALIENNE Prepare and keep hot an Italienne sauce (No. 1244). Cut off the head, neatly trim and wipe a nice, fat, fresh mackerel of three pounds. Split it in two through the back, remove the spinal bone, and season with a teaspoon salt and half teaspoon white pepper. Place it in a lightly buttered tin, skin side downward, place a few little bits of butter on top of the fish, then set in the oven for twenty minutes. Remove, place in a baking dish, pour the Italienne sauce and sprinkle a tablespoon grated Parmesan cheese over; set in the oven again for fifteen minutes, remove, decorate the dish all around with thin half slices lemon 1348. BOILED TURKEY, DEMI-DEUIL Singe, and cut the head and feet from a tender turkey of about seven pounds. Draw, wipe and truss, then place in a large saucepan with two medium carrots, two turnips, two white onions, one leek, one branch celery, two branches parsley, one bay leaf, two cloves and a sprig of thyme. Moisten with one and a half gallons water, season with a heavy tablespoon salt and teaspoon white pepper, set the pan on the fire, cover it and let boil slowly for two hours. Remove the turkey, cut the legs off, then cut each leg in three pieces and place on a large dish. Remove the skin from the breast, cut the breast into very thin slices and neatly dress them over the legs. Pour a demi-deuil sauce over all and serve. Save the broth for to-morrow.

N. B. A boiled rice (No. 113) can be served around the turkey if desired.

1349. SAUCE DEMI-DEUIL Heat in a saucepan one and a half tablespoons butter, adding two tablespoons flour, and mix while heating for one minute; then strain through a cheesecloth a pint of the turkey broth into this pan, mix well until it comes to a boil, then let reduce to half the quantity. Add threequarters gill cream, mix well and strain through a cheesecloth into another saucepan. Cut into julienne strips one small truffle and one ounce cooked, smoked beef tongue and add to the sauce with two tablespoons sherry; lightly mix and let boil for fiVe minutes, remove and serve as required.

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Sunday, Third Week of April Scrambled Eggs with Green Peppers Broiled Lamb Chops (748) 1350. SCRAMBLED EGGS WITH GREEN PEPPERS Crack eight fresh eggs into a bowl, add a half gill milk, season with half teaspoon salt and sharply beat up with fork for a minute. Heat a tablespoon butter in a frying pan, drop in a very finely chopped green pepper and brown it for six minutes; drop in the eggs and cook for six minutes, frequently stirring meanwhile, dress on a hot dish and serve. Fried Soft-Shell Crabs on Toast Spring Lamb Steaks, Bretonne Take two and a half quarts of the turkey broth from yesterday, strain into a saucepan, add the same quantity of chicken bones and vegetables as in No. 578, but no seasoning whatever; then proceed to finish the broth exactly the same. Place the remaining turkey broth with, the white broth (No. 701).

1351. FRIED SOFT-SHELL CRABS ON TOAST Remove the spongy parts under the side joints and the aprons from twelve medium, fresh soft-shell crabs. Wash in cold water to entirely free them from sand, drain on a cloth, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour, then plunge in boiling fat and fry for seven minutes, or until of a nice golden colour. Lift up, drain on a cloth, sprinkle half teaspoon salt over, arrange on six freshly prepared toasts and decorate with six quarters of lemon and a little fried or green parsley.

1352. SPRING LAMB STEAKS, BRETONNE Prepare and keep hdt the same amount of beans as in No. 484. Procure three three-quarter-pound steaks from a leg of tender spring lamb. Make a few incisions all around the skin and season all over with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove the steaks, dress the beans on a large dish and arrange the steaks over. Pour a gill of tomato sauce (No. 16)

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SUNDAY, THIRD WEEK OF APRIL 397 in the pan in which the steaks were cooked, add half teaspoon fresnly chopped parsley, lightly mix, boil for five minutes, then pour over the steaks and serve.

Celery en Surprise (20) Canape" of Caviare (59) Green Turtle, English Style Filet of Sole, Higgins Noisettes of Beef, Sauce Remi Sweetbreads, Root French Peas with Butter (781) Sorbet Anisette (1163) Iced Pudding, Portugais Petites Surprises 1353. GREEN TURTLE, ENGLISH STYLE Prepare a green turtle (No. 639), adding one gill demi-glace (No. 122) and a half gill good sherry. Briskly boil for twenty minutes, then add a half teaspoon freshly chopped parsley, one finely chopped hard-boiled egg and a sliced, peeled and seeded lemon; mix well, pour into a soup 1354. FILET OF SOLE, HIGGINS Lift up the filets from a three-pound fresh sole, skin and cut each filet into three slanting equal pieces, neatly flatten a little, then fold them. Arrange in a frying pan, add a half ounce butter, half gill white wine, half gill water, the juice of a quarter lemon, a teaspoon salt and half teaspoon paprika; cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in oven for twenty minutes. Remove, press a spinach in cream (No. 399) on a baking dish; arrange the filets, one overlapping anotner, crown-like, over the spinach; place one canned mushroom on top of each filet. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for one minute, then pour in the fish gravy; add a half gill cream and two tablespoons grated Swiss cheese and mix with a spoon until it comes to a boil. Pour the sauce and sprinkle a tablespoon bread crumbs over the filets, set in the oven for fifteen minutes, remove, decorate all around with thin half slices lemon and serve.

1355. NOISETTES OF BEEF, SAUCE REMI Neatly trim six four-ounce round pieces tenderloin of beef and season all around with a teaspoon salt and half teaspoon pepper; place a tablespoon butter in a frying pan and as soon as it obtains a light brown add the noisettes and briskly cook for three minutes on each side. Dress on six round, small, freshly prepared toasts, pour the sauce Remi over the noisettes and serve.

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1356. SAUCE REMI Prepare a Bearnaise sauce (No. 34) and add a half teaspoon very fresh, freshly chopped leaves of mint and six sliced, stoned olives. Gently mix with a spoon and use as required.

1357. SWEETBREADS, ROOT Have six heart blanched sweetbreads (No. 33) ready. Cut a medium truffle into one-fifth-inch square strips the length of the truffle, then with the aid of a larding needle evenly insert the strips of truffles through the breads. Finely slice half a sound carrot, half an onion,- one branch each celery and parsley, half ounce larding pork and one bay leaf, and place in a small frying pan with half ounce good butter; arrange the breads on top and season with a half teaspoon salt and three saltspoons white pepper. Set the pan on the fire for ten minutes, moisten with a half gill white wine, two gills demi-glace (No. 122) and two tablespoons port wine; boil for five minutes, then set in the oven for thirty minutes, remove and keep hot.

Prepare a pure*e of chestnuts (No. 1019). Dress the puree on a crown-shaped, hot, large oval dish, then neatly arrange the sweetbreads in the centre and also keep warm. Finely mince six peeled and wellcleaned fresh mushrooms, place in a frying pan with a tablespoon melted butter and fry for six minutes, tossing them occasionally. Skim the fat from the gravy of the sweetbreads, then strain the sauce through a strainer into the mushroom pan, mix a little, boil for five minutes, then pour over the breads and serve.

1358. ICED PUDDING, PORTUGAIS Prepare a pint only vanilla ice cream (No. 42), adding in the freezer a half gill Malaga wine. Thoroughly pick and soak in water for fifteen minutes two ounces Malaga grapes, drain, remove the seeds, and add to the vanilla with an ounce of candied, chopped orange peel and half pint whipped cream. Mix well with the spatula, then fill up a quart mould with the preparation; tightly cover the mould, bury it in the same ice cream pail and let freeze for two hours. Remove, dip in lukewarm water for a few seconds, unmould on a cold dish with a folded napkin 1359. PETITES SURPRISES Place in a basin three ounces peeled and finely chopped almonds, three ounces sugar, three ounces flour, two ounces melted butter, two whole eggs, the yolk of another and the rind of quarter of a lemon finely chopped up. Mix all well with the spatula for five minutes. Lightly butter six individual tartlet moulds, then pour in some of the preparation up to half their capacity. Press through a sieve two preserved apricots and evenly divide over the six moulds, then fill up with the balance of the preparation. Arrange them on a tin, set in a moderate oven for twenty minutes, remove, let cool off, unmould on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.

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MONDAY, THIRD WEEK OF APRIL 399 Monday, Third Week of April Eggs Cocotte, Finnoise Stewed Lamb Kidneys with Mushrooms Potatoes Sautes (135) 1360. EGGS COCOTTE, FINNOISE Finely chop one sound, green pepper and brown in a frying pan with a tablespoon butter for five minutes, then pour in one and a half gills fresh red tomato juice, three saltspoons each salt and sugar, a half ounce butter and lightly mix; let boil for ten minutes, then evenly divide into six cocotte-egg dishes and crack two fresh eggs in each dish. Season all equally with half teaspoon salt and two saltspoons pepper, place on a tin, set in the oven for five minutes, remove and serve. 1361. STEWED LAMB KIDNEYS WITH MUSHROOMS Skin and finely slice twelve very fresh lamb kidneys. Heat a tablespoon butter in a frying pan, add the kidneys, season with half teaspoon salt and briskly fry for five minutes, tossing meanwhile. Drain off the butter, add two tablespoons sherry, six finely minced canned mushrooms, a half gill demi-glace (No. 122), a half gill tomato sauce (No. 16), a half teaspoon freshly chopped parsley and saltspoon cayenne pepper. Mix well and briskly cook on the open fire for five minutes, tossing them frequently, pour into a deep dish and serve.

Clam Fritters Goulash of Beef, Hongroise (263) 1362. CLAM FRITTERS Finely chop ten large, very fresh, freshly opened clams, place in a bowl with three ounces of flour, two fresh eggs, three tablespoons milk, a half teaspoon freshly chopped parsley, half teaspoon salt, three saltspoons white pepper and half teaspoori baking powder. Mix all well with a wooden spoon for five minutes. Heat three tablespoons lard in a large frying pan, and with a tablespoon drop in the batter to roundcake forms two inches in diameter; gently fry them for four minutes on each side, remove, drain on a cloth, dress on a hot dish, then proceed the same until the preparation is all used. Decorate the dish with a little parsley and serve.

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Pim-Olas Radishes (58) Pumpkin Soup Broiled Shad, Maitre d'H&tel (194) Potatoes, Windsor (252) Leg of Mutton, Lyonnaise (270) Jerusalem Artichokes (554) 1363. PUMPKIN SOUP Peel and seed a three-pound, sound, ripe, fresh pumpkin, cut it into small pieces, then place in a saucepan with a sliced onion, two sliced leeks, two sliced branches celery, two branches parsley, one branch chervil, one bean garlic, two quarts broth, one quart water, two teaspoons salt, a tablespoon sugar and half teaspoon pepper. Cover the pan and let boil very slowly for an hour and a half, then add half ounce good butter and half pint hot milk. Mix well and boil for five minutes, strain through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. Tuesday, Third Week of April Oranges (104) Oatmeal Porridge (2) Shirred Eggs, Allemande Sirloin Steaks, Maitre d'Hotel (6) Potatoes, Parisienne (711) 1364. SHIRRED EGGS, ALLEMANDE Mix in a small saucepan one tablespoon of butter with two tablespoons flour, heat for half minute, then pour in one pint white broth (No. 701). Season with half saltspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg, continually mix until it comes to a boil, then reduce to half the quantity. Mix on a plate one raw egg yolk with a tablespoon cream and the juice of half a lemon and add to the sauce; mix well while heating for one minute, strain the sauce through a cheesecloth into another saucepan and keep hot. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, equally season with a half teaspoon salt and two saltspoons white pepper. Set in the oven for three minutes, remove, pour the sauce over them equally and serve.

Scallops Provencale (454) Curry of Veal, Johore-Malay Fried Sweet Potatoes (116) Pancake Georgettes (517) 1365. CURRY OF VEAL, JOHORE-MALAY Cut three pounds white fresh shoulder of veal into twelve even pieces and keep on a dish. Finely mince one onion, two shallots, one bean

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TUESDAY, THIRD WEEK OF APRIL 401 sound garlic, one green pepper, one peeled and cored apple, three slices egg plant and one branch cleaned white celery. Heat one ounce butter in a saucepan, add the veal and gently brown for ten minutes, turning the pieces once in a while. Gradually add two tablespoons flour, briskly mix while browning for five minutes, then add the above articles, with a tablespoon curry powder; mix well, moisten with a pint hot water, season with a teaspoon salt, half teaspoon white pepper, one saltspoon each grated nutmeg, thyme, powdered bay leaf and a piece of lemon rind. Mix well, cover the pan, and let cook on the range for twenty-five minutes. Add half a pint tomato sauce (No. 16) and two tablespoons of raw rice, mix well, re-cover the pan and set in the oven for forty minutes. Remove, dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over and serve.

Potage, Pure"e Colbert Brook Trout with White Wine Fresh Beef Tongue with Risotto Flageolets, Creole Ice Cream Praline 1366. POTAGE, PURE"E COLBERT Separate the leaves from the stalks of two heads green chicory, wash well and drain, then plunge in a quart boiling water for five minutes; drain, place in a saucepan with one and a half ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour and stir well while heating for three minutes. Moisten with three quarts water, adding one onion with two cloves stuck in it, two branches each celery and parsley. Season with a light tablespoon salt, a saltspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well and let gently simmer for one and a half hours, strain through a sieve into a basin, then replace in the saucepan, add a gill milk and let boil for five minutes. Dilute two egg yolks with a half gill cream, add to the pure*e, mix while heating without boiling, for five minutes, strain through a Chinese strainer into a soup tureen and serve with six poached eggs separately.

1367. BROOK TROUT WITH WHITE WINE Carefully draw through the gills three fresh brook trout, clean well and wipe; place in a frying pan with a half ounce butter, two branches parsley, the juice of a quarter lemon, a gill white wine, half teaspoon salt and two saltspoons pepper. Cover with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, arrange on a hot dish, remove the parsley, pour the gravy over and serve.

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1368. FRESH BEEF TONGUE WITH RISOTTO Place a mirepoix (No. 271) in a braising pan and lay a small fresh beef tongue over. Season with a teaspoon salt and half teaspoon white pepper, adding half pint water, half pint demi-glace (No. 122) and half pint tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven for one hour and forty-five minutes. Remove, plunge the tongue in cold water for five minutes, take up, remove the skin with a coarse towel and neatly turn all around. Prepare and dress a risotto (No. 225) on a large hot dish, place the tongue on top of the rice, skim the fat from the surface of the gravy, strain the gravy over the tongue and serve.

1369. FLAGEOLETS, CREOLE Heat a tablespoon butter in a frying pan, add one finely minced green pepper and one finely minced onion, lightly brown for five minutes, tossing a little meanwhile, then add one pint well-drained canned flageolets. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar and cook for five minutes, tossing them well meanwhile. Then add two peeled and crushed red tomatoes and one tablespoon butter. Mix well and cook for ten minutes more, occasionally mixing, dress on a vegetable dish and serve.

1370. ICE CREAM PRALINE Place three ounces almonds, shells and all, in a copper basin with three ounces granulated sugar and a tablespoon water; place on the fire and constantly stir with a spatula until a nice brown colour. Take from the fire and pour into a lightly oiled tin, let get cold, then place and pound in a mortar to a fine dust.

Prepare a quart of vanilla preparation (No. 42), strain ice cream into freezer, add the pounded almonds, mix well with spatula, then proceed to freeze same as the vanilla and serve.

Wednesday, Third Week of April Baked Apples (44) Grape-Nuts Fried Poached Eggs Whitebait with Bacon, Farm Style Broiled Pigs' Feet on Toast (434) Hashed Potato Saut<§es (50) 1371, GRAPE-NUTS Place four heaping teaspoons Grape-Nuts on six saucers, pour a little thick milk or cream on the side, but not over, and serve. 1372. FRIED POACHED EGGS Have three quarts boiling water in a saucepan with a tablespoon salt and a half gill vinegar; when thoroughly boiling carefully crack six fresh

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WEDNESDAY, THIRD WEEK OF APRIL 403 eggs into the water and poach for four minutes. Lift up with a skimmer and immediately drop them into cold water; poach six more in same way. Take them up, neatly trim all around, lay on a cloth, carefully turn in melted butter, then in grated Parmesan cheese, and gently drop in boiling fat for one minute; take up, drain on a cloth, sprinkle a half teaspoon salt over them, dress on a dish with folded napkin, decorate with a little 1373. WHITEBAIT WITH BACON, FARM STYLE Dip one pound very fresh, picked, washed and drained whitebait in a little cold milk, place on a sieve, dredge six tablespoons of cornmeal flour over them and shake well. Cut two ounces of raw, lean bacon into small, thin strips. Place both fish and bacon in a frying basket and fry in boiling fat for two minutes. Lift up, sprinkle a half teaspoon salt and a saltspoon cayenne pepper over, shake well in the seasoning, dress on a hot dish with a folded napkin, decorate with six quarters Oysters, Vaudeville (222) Chicken Pot Pie, American Style (159) Croutes aux Ananas 1374. CROUTES AUX ANANAS Cut from a loaf stale sandwich bread six slices a half inch thick, then cut each slice in two-and-a-half-inch circles. Thoroughly mix in a bowl one fresh egg, two gills milk, one ounce fine sugar and a half teaspoon vanilla essence. Dip each piece of bread into the custard, two at a time. Heat one and a half tablespoons butter in a frying pan, place the slices of bread in pan and gently fry for three minutes on each side, or until a nice golden colour. Lift up with a skimmer, drain on a cloth, place on a hot dish and keep hot. Trim, peel and pick out the eyes of a medium pineapple, cut it in half and remove the stalk, then cut into thin slices. Place in a saucepan with a pint water, two ounces sugar, and a tablespoon Swiss kirschwasser. Boil for twenty-five minutes, drain, then cut into exceedingly small square pieces. Evenly divide the pieces over the six crusts, pour a teaspoon of kirsch into the liquor, lightly mix, pour the sauce over the crusts and serve. Radishes (58) Salted Peanuts (954) Consomme^ Sago Pompano, San Juan Potatoes, Duchesse (304) Terrine of Squabs, Bonne Femme Fried Oyster Plant (968) Leg of Spring Lamb, Mint Sauce Tomato Salad (461) Victoria Cakes 1375. CONSOMM£, SAGO Prepare a consomme (No. 52), strain into a saucepan and let boil. Thoroughly wash in fresh water four ounces sago, drain on a sieve and

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sprinkle into the consomme, boil for fifteen minutes, mixing once in a while, pour into a hot soup tureen and serve.

1376. POMPANO, SAN JUAN Trim and wipe two very fresh pompano of one and a half pounds each. Place in a frying pan with half ounce butter, half gill white wine, half gill water, a teaspoon salt and half teaspoon paprika. Cover with a buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish and keep hot. Mix in a saucepan one tablespoon butter with two and a half tablespoons flour and heat for half minute; pour in the fish liquor and one and a half gills milk, mix well until it comes to a boil, then add half teaspoon finely chopped chives, six minced canned mushrooms, three sweet red peppers cut into fine julienne strips, a half bean finely chopped garlic and a small, finely sliced truffle. Mix well, boil for five minutes, then pour the sauce over the fish, decorate with six bread croutons (No. 90) around the dish and serve.

1377. TERRINE OF SQUABS, BONNE FEMME Singe, draw, cut off heads and feet from six tender squabs, place on a tin and spread a teaspoon fat over each bird. Set in a brisk oven for fifteen minutes, or until of a nice colour all around, remove and cut them in halves. Finely mince a good-sized white onion, a green pepper and an ounce raw, lean ham; place these in an earthen cocotte dish with one light tablespoon butter and gently fry for five minutes, lightly stirring meanwhile. Add the squabs, season with a teaspoon salt and half teaspoon pepper, add half pint uncooked fresh green peas, half pint broth (No. 701) and a gill demi-glace (No. 122). Tie in a bunch two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one bean garlic and add to the squabs. Mix lightly, tightly cover the pan and set in oven for one hour. Remove, lift up the bouquet and send to the table in same dish.

1378. LEG OF SPRING LAMB, MINT SAUCE Procure a nice leg of spring lamb, neatly trim the small handle-bone, season it all around with a heavy teaspoon salt and half teaspoon pepper. Place it in a roasting pan, spread over two tablespoons melted lard, pour two tablespoons of water into the pan and set in oven to roast for one hour, being careful to turn and baste it with its gravy once in a while. Dress on a hot dish, decorate with a little watercress, skim the fat from the gravy, then strain the latter over the lamb and serve with a mint 1379. VICTORIA CAKES Plunge two ounces of almonds in boiling water for two minutes, drain, skin, place in a mortar with two tablespoons kirsch and half the white of an egg; pound to a paste, remove and place in a bowl, with three ounces fine sugar, a half saltspoon salt and one raw egg; briskly mix with

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THURSDAY, THIRD WEEK OF APRIL 405 a wooden spoon for three minutes, then add three egg yolks, two ounces flour and mix again for five minutes. Beat up the whites of the three eggs to a stiff froth and gradually add to the bowl, lightly mixing meanwhile. Lightly butter six individual savarin moulds and evenly divide the preparation in them, lay in a pastry pan and set in oven for twentyfive minutes. Remove, pour a teaspoon rum over each cake, let cool off and unmou/d on a cold dish.

Beat up two gills double cream to a stiff froth, add a teaspoon vanilla essence, two ounces powdered sugar and a half pint small, well-picked, washed and dried fresh strawberries; mix well with a spoon, then divide the cream in the centre of the cakes and serve.

Thursday, Third Week of April Bananas in Cream (151) Omelette with Cucumbers Codfish Cakes, Meuniere (240) Mutton Chops with Bacon (845) Potatoes, Failles (611) 1380. OMELETTE WITH CUCUMBERS Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper; briskly beat up for two minutes. Peel and finely slice a sound, fresh cucumber. Heat one and a half tablespoons butter in a frying pan, add the cucumber, season with three saltspoons salt and two saltspoons white pepper and gently brown for six minutes, frequently tossing meanwhile. Drop in the eggs, mix well with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot Steamed Soft Clams Tomatoes en Ragout (881) 1381. STEAMED SOFT CLAMS Plunge thirty-six fresh soft clams in fresh water, thoroughly brush and wash them several times, drain and place in a saucepan with a gill water. Cover the pan, place on the fire for five minutes, then set in the oven for twenty-five minutes. Take from the oven, lift up the upper shell of each, arrange them on a large dish over a folded napkin, decorate with six quarters lemon and a little parsley greens; strain the gravy through a cheesecloth into a small tureen and send all to the table with a little melted butter separately.

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Potage, Artois Filet of Bass, Bostonienne Chicken, Haag Fresh Asparagus, Hollandaise Sauce 1382. POTAGE, ARTOIS Prepare a cream St. Germain (No. 142), strain through a sieve into a basin, then through a Chinese strainer into a saucepan, adding one pint white broth, with two ounces of raw rice; mix lightly and let simmer for forty minutes, remove, pour into a soup tureen and serve. 1383. FILET OF BASS, BOSTONIENNE Scale, trim, cut the head off and split in two a fresh three-pound striped bass. Remove the spinal bone, skin it, then cut each half in three slanting equal pieces. Season with a teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket, plunge in boiling fat, fry for ten minutes, take up, drain on a cloth and arrange on dish with a folded napkin. Place six thin slices of broiled bacon (No. 13) over the fish, decorate with six quarters lemon and a little parsley greens and serve. 1384. CHICKEN, HAAG Singe, draw, cut the head and feet off and truss a fine tender chicken of three pounds. Place it in a saucepan with four quarts water, season with a tablespoon salt, half teaspoon pepper, add three branches parsley, one branch chervil, one bean garlic, two leeks, two branches celery, one bay leaf, one sprig thyme and two cloves. Cover the pan and boil for one hour and twenty-five minutes. Remove the chicken, place on a dish and keep hot. Strain the stock into another saucepan. Boil three ounces of macaroni in salted water for forty minutes, drain, place in a vessel, mix in an ounce each grated Parmesan cheese and good butter and shuffle the pan. Pound in the mortar an ounce lean raw veal, three ounces lean raw bacon, finely hashed, and an egg yolk. Prepare a roux with one ounce butter and two ounces flour, then moisten with a quart of the chicken broth, mix well until it comes to a boil and let reduce for twenty minutes. Remove and let cool off. Gradually add the force. Season with half a teaspoon salt, a saltspoon cayenne pepper and saltspoon grated nutmeg, adding two egg yolks and briskly mix for five minutes. Lightly butter a two-quart pudding mould, line it all over with the macaroni and spread three-quarters of the force around the macaroni. Cut the chicken into small dice pieces, arrange them in the centre of the mould, place the balance of the force over and cover the mould, place it in a saucepan, pour in hot water to half the

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FRIDAY, FOURTH WEEK OF APRIL 407 height of mould and set in the oven for one and a half hours. Remove, unmould on a hot dish, pour a Madeira sauce (No. 641) over and serve. 1385. FRESH ASPARAGUS, HOLLANDAISE SAUCE Neatly scrape, cut off the ends of the stalks and wash a large bunch of fresh asparagus, tie them in two bunches and plunge in two quarts boiling water with a tablespoon of salt and boil for twenty minutes. Carefully remove without breaking, dress on a hot dish with a napkin over it and serve with a hot Hollandaise sauce (No. 279) separately. Friday, Fourth Week of April Shirred Eggs with Grated Ham Fried Oysters, Tartare Sauce (844) Roast Beef, Zingara (455) 1386. SHIRRED EGGS WITH GRATED HAM Grate two ounces lean, cooked ham and place in a bowl with a teaspoon French mustard, a teaspoon Worcestershire sauce, a half gill demi-glace, half saltspoon each cayenne pepper and grated nutmeg; mix well with a spoon, then evenly spread this into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with a half teaspoon salt and two saltspoons pepper, evenly distributed, set in the oven for three minutes, remove and serve.

Lobster en Brochette with Fresh Mushrooms Veal Cutlets, Philadelphia (685) Omelette with Mint Rice Croquettes with Currants 1387. LOBSTER EN BROCHETTE WITH FRESH MUSHROOMS Plunge two one-and-a-half -pound live lobsters in a gallon 'boiling water with a tablespoon salt for twenty minutes. Drain and let get cold. Crack all the shells, pick out the meat and cut into quarter-inch pieces. Have the same number small heads well picked and cleaned fresh mushrooms. Place the mushrooms in a frying pan with a half tablespoon butter and briskly fry for eight minutes, tossing well meanwhile. Squeeze in the juice of a quarter of lemon, mix well and remove. Arrange the lobster and mushrooms alternately on six skewers evenly, and season all around with a teaspoon salt and half teaspoon paprika. Mix on a plate a half teaspoon freshly chopped parsley with the juice of half lemon, lightly turn the brochettes in it, just to flavour a little, then lightly roll in oil and finally in bread crumbs. Arrange on a double

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broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over and serve. 1388. OMELETTE WITH MINT Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper and tablespoon of freshly chopped, fresh mint leaves and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix for two minutes and let rest for a minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish and serve. 1389. RICE CROQUETTES WITH CURRANTS Place five ounces well-cleaned rice in a saucepan with a half pint water, two saltspoons salt and let slowly boil for fifteen minutes, then add a pint milk, four ounces sugar, the rind of a sound lemon and a vanilla bean; lightly mix and let gently boil for forty minutes longer. Add two ounces well-picked currants, lightly mix and cook for fifteen minutes. Add two egg yolks, sharply mix for two minutes, remove the pan from the fire, take up the lemon peel and vanilla bean, wipe the var, ilia and place it in sugar. Place the rice on a dish, let get cold and divide into twelve even parts, giving them nice cake forms. Dip in beaten egg, then lightly roll in fresh bread crumbs, fry in boiling fat for six minutes and drain on a cloth. Thoroughly mix in a bowl three tablespoons currant jelly with a half ounce sugar and gill strawberry syrup; pour the sauce on a dish, arrange the croquettes and sprinkle a little powdered sugar over and serve.

Bisque of Halibut Bluefish, Maitre d'Hotel (328) Potatoes, Ancienne Ribs of Lamb, Puree of Cauliflower Crab-Meat, Poulette Pudding, Espagnole (101) 1390. BISQUE OF HALIBUT Cut into small pieces one and a half pounds fresh halibut. Finely slice a good-sized peeled onion, two leeks, four branches each celery and parsley, a branch chervil and bean sound garlic; place these articles in a large saucepan with a bay leaf, two cloves, a sprig of thyme and any heads, tails or bones of fresh whitefish on hand. Moisten with two and -a half quarts water, season with two teaspoons salt and let slowly boil for one hour. Heat one and a half tablespoons butter in a large saucepan, add the cut halibut and cook for ten minutes; besprinkle with two and a half ounces flour, mix well while heating for two minutes,

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FRIDAY, FOURTH WEEK OF APRIL 409 strain the fish broth into this pan, add a pint of milk and constantly stir until it comes to a boil. Season with a saltspoon each cayenne pepper and grated nutmeg, lightly mix and let boil for thirty-five minutes. Dilute one egg yolk in a half gill cream and add to the soup with half ounce good butter. Mix well while heating for five minutes without boiling, remove, strain through a sieve into a basin, then through a cheesecloth into a hot soup tureen and serve.

1391. POTATOES, ANCIENNE Wipe six medium, even-sized raw potatoes, place in an ordinary earthen pot with two gills water and teaspoon salt, cover the potatoes with a wet, clean, coarse towel and place the cover on the pot. Set the earthen pot beside the red fire on the range and let steam for an hour, remove, lift up the towel, dress the potatoes on a hot dish in a folded 1392. RIBS OF LAMB, PUREE OF CAULIFLOWER Neatly trim off the fat and red skin on a tender rib of lamb; remove also the small spinal bone. Season it all over with a teaspoon salt and half teaspoon pepper. Lay it on a tin with a mirepoix (No. 271), arrange a thin slice larding pork on the surface and pour half gill water into the pan. Set in the oven to roast for forty minutes, turning once in a while and basting with its own drippings. Remove, arrange on a large dish, skim the fat from the gravy in the pan, then place the vegetables in a small saucepan, add one and a half gills demi-glace (No. 122) and boil for ten minutes. Arrange in pyramid form a puree of cauliflower on one side of the rib, strain the sauce around the dish and serve. 1393. PUREE OF CAULIFLOWER Remove the outer leaves and thoroughly wash a large head white cauliflower without cutting off the stalk. Place in a saucepan with three quarts water, quarter pint milk and teaspoon salt and let boil for fifty minutes. Lift up and thoroughly drain, then press through a sieve into a small saucepan, add one ounce good butter, two saltspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix while heating for five minutes t remove and use as required. 1394. CRAB-MEAT, POULETTE Heat one and a half tablespoons butter in a saucepan, add six finely chopped shallots and gently brown for ten minutes; add two light tablespoons flour, mix a little, then pour in one gill white broth, one gill each milk and cream, half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let reduce for ten minutes. Add one and a half pounds very fresh crab meat, flake with two tablespoons sherry, lightly mix and let gently cook for ten minutes longer. Dilute an egg yolk with a tablespoon cream and add to the crab meat, mix while heating for one minute, pour into a hot tureen and serve.

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Saturday, Fourth Week of April Baked Pears (216) Oatmeal Porridge (2) Fried Eggs with Sweet Peppers Yarmouth Bloaters (311) Beefsteaks, Maitre d'Hotel (172) French Fried Potatoes (8) 1395. FRIED EGGS WITH SWEET PEPPERS Cut six sweet Spanish peppers into halves. Heat two tablespoons melted butter in a saucepan, add the peppers and fry for two minutes on one side only; turn, carefully crack twelve fresh eggs over them, evenly sprinkle over half teaspoon salt and two saltspoons white pepper and fry for one minute on the range, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve. Cassoulet, Toulousaine 1396. CASSOULET, TOULOUSAINE Soak a quart white beans in plenty water during night; drain, place in a saucepan with two quarts water and boil for five minutes; drain and place in a large earthen pot. Roast a five to six pound piece shoulder of mutton and half a duck together in the oven for twenty minutes or until a nice brown colour; remove, cut into six even pieces both duck and mutton, and add to the beans with a two-ounce piece lean raw pork, one small cervela sausage, three country sausages, one carrot cut in quarters, one onion with three cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, one bean garlic, one bay leaf and a sprig thyme; add to the pot, season with a good teaspoon salt and half teaspoon white pepper. Moisten with three quarts of water, lightly cover the pot and set in the oven for eight hours. Remove, take up the bunch of herbs, onion and carrots, cut the cervelas and the piece of pork into slices, dress the rest of the pot on a large dish, arrange the bacon and cervela on top, sprinkle a half teaspoon freshly chopped Consomme" Tomate"

Kingfish, Comtesse (616) Potatoes in Brown Butter Fricandeau of Veal with Sorrel Noodles with Butter (333) Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148) Madeleine with Almonds 1397. CONSOMME" TOMATE"

Prepare and strain a consomme into a saucepan (No. 52). Place a pint tomato sauce (No. 16) in a small saucepan and let reduce on the range to half the quantity, then strain it through a cheesecloth into the consomme, let boil for five minutes, pour into a soup tureen and serve.

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SUNDAY, FOURTH WEEK OF APRIL 411 1398. POTATOES IN BROWN BUTTER Peel, wash and cook six medium potatoes in two quarts cold water with a teaspoon salt for forty minutes. Drain, place on a hot dish and sprinkle a teaspoon chopped parsley over. Place a half ounce butter in a frying pan and toss on the fire until a light brown, pour over the potatoes and serve.

1399. FRICANDEAU OF VEAL WITH SORREL Procure a three-pound round of tender veal, detach the skin from around, then with the aid of a small larding needle lard the surface with small strips of pork. Season with a teaspoon salt and a half teaspoon white pepper. Heat one and a half tablespoons melted butter in a saucepan, add the veal and fry it for ten minutes on each side on the range and place the veal on a dish. Place a mirepoix at the bottom of the pan (No. 271), add two tablespoons flour and brown on the fire for five minutes. Moisten with a gill claret, a half pint water, half gill tomato sauce (No. 16) and three-quarters gill demi-glace (No. 122). Mix well and as soon as it comes to a boil add the veal, the larded side upward, and boil for five minutes. Cover the pan, place in a moderate oven for one hour, remove and dress the veal on a hot dish. Dress a puree of sorrel (No. 654) around the veal, skim the fat from the surface of the sauce, strain a little of the gravy over the veal, the balance into a saucebowl, and send to the table separately. 1400. MADELEINE WITH ALMONDS Break four fresh eggs in a copper basin, add four ounces of sugar, a teaspoon vanilla essence and two ounces finely chopped, peeled almonds. Briskly beat up with a whisk for fifteen minutes and add very gradually four ounces sifted flour, continually mixing meanwhile. Add three ounces clarified butter, a half teaspoon baking powder, and gently mix with a skimmer for a half minute. Line the bottom of a small pastry tin with a lightly buttered paper, drop the preparation into the tin, neatly smooth the surface, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off, turn upon a table, lift up the paper, cut the madeleine into six even pieces, sprinkle a little fine sugar over, dress on a dish with a folded napkin and serve. Sunday, Fourth Week of April Sliced Oranges (237) Wheaten Grits (131) Eggs, Vert-Pre Fried Smelts, Tomato Sauce (527) Turkey Hash with Green Peppers Potatoes, Saratoga (156) 1401. EGGS, VERT-?R£ Drop twelve fresh eggs in boiling water for five minutes. Remove, plunge in cold water for a minute, take up and shell them; place on a deep dish, pour a hot sauce vert-pre (No. 184) over them and serve.

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1402. TURKEY HASH WITH GREEN PEPPERS Pick off all the meat from the turkey left over from yesterday. Cut it into small square pieces. Finely chop a green pepper and brown it with a tablespoon melted butter in a small frying pan for five minutes, then add one tablespoon flour; stir well, add the turkey, moisten with one and a half gills milk and one gill cream, season with three saltspoons salt and one saltspoon grated nutmeg. Mix well and let gently boil for fifteen minutes, occasionally stirring meanwhile. Remove, arrange six freshly prepared and well-trimmed toasts on a hot dish, evenly divide the hash over the six toasts and serve.

Scallops in Curry (53) Brace English Mutton Chops Stuffed Potatoes Beignets Fourrds with Cream 1043. BRACE ENGLISH MUTTON CHOPS Have three double one-inch-thick English mutton chops from a tender saddle of mutton. Remove the red skin over the fat, carefully fold the flanks inside the breast, place between a towel and gently flatten with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the chops in the seasoning, then arrange on the broiler and briskly broil them for seven minutes on each side. Dress on a dish and keep hot. Carefully skin three mutton kidneys, split in two, roll in the same seasoning as the chops, arrange on a double broiler and broil for one and a half minutes on each side. Dress the kidneys on top of the chops, decorate with a little watercress and serve.

1404. STUFFED POTATOES Neatly wipe eight even-sized, large raw potatoes; place them in a roasting tin and bake in the oven for forty-five minutes; remove, cut in two lengthwise, then with a teaspoon scoop out the interiors into a bowl and keep six shells apart. Season the potatoes with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, add half ounce butter and half gill cream. Mix well with a wooden spoon, then fill up the six half shells with the puree, neatly smooth the surface with the blade of a knife, sprinkle a tablespoon of grated Parmesan cheese evenly divided over them, place on a roasting tin and arrange a very little bit of butter over each potato. Set in the oven for ten minutes dress on a dish with a folded napkin and serve.

1405. BEIGNETS FOURRE"S WITH CREAM Prepare a pate-a-choux (No. 336). Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a teaspoon drop in the paste

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SUNDAY, FOURTH WEEK OF APRIL 413 in walnut-like bits and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with the skimmer once in a while. Remove, thoroughly drain on a towel, then with the aid of a small knife make a small aperture in each. Beat up one and a half gills cream with a whisk to a thick froth, add one ounce sugar, a teaspoon vanilla essence and mix well. Make a cornet with a piece of white paper, drop the cream into the cornet, cut off a very small piece of the paper at bottom of cornet, then fill the beignets with the cream, dress on a dish with a napkin, sprinkle a little powdered sugar over and Celery with Roquefort Salted Devilled Almonds (954) Cream of Lettuce Salmon, Boitel Potatoes, Persillades (63) Filet of Beef, Vitt£ Eggplant and Tomato. Athenienne Punch Cardinal (96) Imperial Iced Pudding 1406. CELERY WITH ROQUEFORT Remove the outer branches from a large stalk of crisp celery. Detach all the branches; thoroughly wash and wipe dry. Place in a mortar one ounce of Roquefort cheese with a quarter ounce butter and half saltspoon cayenne pepper; thoroughly pound it, then evenly spread the cheese on inside of celery branches, dress on a side dish, cover with cracked ice and serve.

1407. CREAM OF LETTUCE Detach the leaves from two heads large green lettuce, thoroughly wash and drain, keeping the hearts for salad. Heat an ounce butter in a saucepan, add the lettuce and cook for ten minutes, stirring lightly meanwhile; moisten with two and a half quarts broth (No. 701), add one peeled onion with two cloves stuck in it, two branches parsley, one branch chervil, two branches celery, one heavy teaspoon salt, one level tablespoon sugar, two saltspoons cayenne and one saltspoon grated nutmeg. Cover the pan and let gently boil for fifty-five minutes. Place three ounces rice flour in a bowl, pour in one gill each cream and milk, mix with a whisk for two minutes, then add to the soup. Continually mix until it comes to a boil, remove from fire, press cream through a sieve into a basin, then strain through a cheesecloth into a soup tureen 1408. SALMON, BOITEL Procure three three-quarter-pound slices very fresh salmon, place in a frying pan with a half ounce butter, half gill white wine, gill water, the juice of a quarter of lemon, two branches parsley, half teaspoon each salt and pepper. Cover the fish with a lightly buttered paper, boil for

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five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish, one overlapping another, remove the spine bones and keep warm.

Heat in a small saucepan one tablespoon butter, add two tablespoons flour, stir well, then pour the fish gravy into this with a half gill cream; mix well until it comes to a boil, then add a half teaspoon freshly chopped chervil and six sliced canned mushrooms. Mix well, cook for five minutes, pour the sauce over the fish and serve.

1409. FILET or BEEF, VITTE Trim off the skin from a two-and-a-half-pound piece tenderloin of beef. Season with a teaspoon salt and half teaspoon pepper. Place a mirepoix in a braising pan (No. 271), lay the filet over it, pour two tablespoons melted lard over the filet and set in the oven to roast for fifteen minutes; pour in a half pint white broth (No. 701) and half pint demiglace (No. 122). Cover the pan, reset in the oven for thirty minutes, take out, dress the filet on a dish and keep warm. Skim the fat from the gravy, add two tablespoons freshly grated horseradish, lightly mix, then boil until reduced to half the quantity. Strain the sauce into a small saucepan, add eight anchovies in oil cut into small pieces, and a tablespoon capers; mix well, boil for two minutes more, pour the sauce over the filet and serve.

1410. EGGPLANT AND TOMATO, ATHENIENNE Peel a small eggplant, then cut into six even slices. Neatly trim all around, season with a half teaspoon salt and two saltspoons pepper and lightly roll them in flour. Heat a tablespoon lard in a frying pan, arrange the eggplant slices one beside another in the pan, and fry for three minutes on each side. Remove and place on a lightly buttered tin. Place in a mortar two skinned, raw sausages, half a teaspoon each chopped parsley and chives, half bean chopped garlic, two tablespoons bread crumbs, half gill cream, one egg yolk, two saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg, then pound the whole well together to a smooth paste and evenly spread over the six slices eggplant. Cut three medium, red tomatoes into halves crosswise. Evenly season the cut part with a half teaspoon each salt and sugar and two saltspoons white pepper, then arrange a piece of tomato on top of each eggplant, cut side downward. Spread a half teaspoon melted butter over the tomatoes, evenly divided, place in the oven to bake for twenty minutes, remove, dress on a hot dish and serve. 1411. IMPERIAL ICED PUDDING Prepare a vanilla ice cream (No. 42), adding to the freezer two ounces peeled and finely chopped almonds, twelve candied cherries cut in halves, four slices candied pineapple cut into very small dices, and two tablespoons good kirsch. Mix well with the spatula, then transfer the cream into a dome-shape quart mould, cover with a sheet of paper, then lightly close the mould. Bury it in the ice-cream pail for one

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MONDAY, FOURTH WEEK OF APRIL 415 hour, remove, dip in lukewarm water for a few seconds, wipe it, unmould on a cold dish with a folded napkin and serve. Monday, Fourth Week of April Poached Eggs Tampa 1412. POACHED EGGS, TAMPA Peel and place in a saucepan six small bananas with a half ounce butter, half teaspoon salt, a saltspoon cayenne pepper and two tablespoons cream. Cover the pan and set in the oven for twenty minutes. Remove, press though sieve into a bowl, mix well, dress on a hot dish and neatly smooth the top.

Prepare twelve poached eggs (No. 106), trim a little all around, then dress on the puree and serve.

Broiled Oysters on Toasts Pork Chops, Limburg Flan aux Apricots 1413. BROILED OYSTERS ON TOASTS Open thirty-six large fresh oysters, drain on a colander and neatly wipe with a clean towel. Season with a teaspoon salt and two saltspoons cayenne pepper, roll in oil, then arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts, pour a little melted butter over, decorate with six sections lemon and a little parsley greens and serve. 1414. PORK CHOPS, LIMBURG Neatly flatten six pared, fresh pork chops. Season with a half teaspoon salt and two saltspoons pepper. Place two sound, finely minced onions in an earthen baking dish and place the chops over them. Finely slice two medium, raw, peeled potatoes and lay them on top of the chops. Season with two saltspoons each salt and pepper, sprinkle over one teaspoon freshly chopped parsley and a half bean finely chopped garlic. Arrange six thin slices raw ham on top of all, moisten with half pint white wine or cider, tightly cover the pan and set in the oven for fiftyfive minutes. Remove and send to the table in the same dish.

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1415. FLAN (CUSTARD) AND APRICOTS Roll out on a lightly floured table a half-pound pie paste (No. 117) and with it line a deep pie plate; trim all around the edges, line the inside with a piece of paper, fill up with dried beans and set in the oven for fifteen minutes. Remove, take up the beans and paper. Open a pint can apricots, place on a plate and Lie syrup in a small saucepan. Sprinkle two ounces sugar over the apricots, pour in two tablespoons maraschino, turn the apricots into the seasoning, then place in the flan (custard) cut side downward and set in the oven for ten minutes. Remove, add three tablespoons currant jelly to the syrup in the pan, with two tablespoons kirsch. Mix well, let reduce on the fire until well thickened, pour over the apricots, let get cold and serve. Radishes (58) Canapes of Caviare (59) Chicken Okra, Cocoanut Eels in Matelote Gosling. Mount Vernon Leg of Mutton Roasted, Currant Jelly (522) Babas au Maraschino 1416. CHICKEN OKRA, COCOANUT Half a boned fowl, one each small carrot, white turnip and onion, half a green pepper, two leeks, two tablespoons raw rice, three quarts hot water, four small, peeled red tomatoes and twelve good-sized, fresh okras.

Cut the fowl into small square pieces; cut also the carrot, turnip, onion, green pepper and leeks into half-inch-square pieces, place in a saucepan with one ounce butter and slowly brown for ten minutes, lightly stirring once in a while; then add the rice and any raw chicken bones on hand, lightly mix and moisten with the hot water. Season with a level tablespoon salt, cover the pan and let boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup, then boil for thirty minutes more. Remove the bones, add the milk and the shredded meat of a medium cocoanut, mix well, let boil for ten minutes more, pour into a soup tureen and serve.

1417. EELS IN MATELOTE Skin two pounds of very' fresh eels, cut the heads off, thoroughly wipe, cut into two-inch-long pieces and keep on a plate. Heat two tablespoons lard in a saucepan, add twelve very small peeled onions, one bean sound garlic, and brown them for ten minutes, lightly stirring once in a while; besprinkle with two tablespoons flour, stir well, brown for five minutes, and moisten with a half pint claret. Tie together two branches parsley, one branch chives, one bay leaf, one

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TUESDAY, FOURTH WEEK OF APRIL 417 clove, a sprig thyme and add to the pan; mix a little and let boil for ten minutes. Add the fish with twelve canned mushrooms, mix a little, cover the pan and let simmer for forty minutes. Take up the bouquet of herbs and garlic, pour into a hot, deep dish, sprinkle a little freshly chopped parsley over, arrange six heart-shaped croutons (No. 90) 1418. GOSLING, MOUNT VERNON Singe, cut off the head and feet of a tender, small gosling of about six pounds. Neatly draw, wipe dry and keep the fat on a plate. Place three freshly boiled, peeled potatoes in a mortar, with one finely minced white onion fried in a teaspoon of butter for five minutes, two egg yolks, half ounce butter, half teaspoon salt, three saltspoons white pepper and saltspoon nutmeg; pound to a paste, then stuff the gosling with the mixture, tightly truss, season with one and a half teaspoons salt and half teaspoon pepper. Place the gosling on a roasting tin with its own fat, pour one tablespoon melted butter on the surface of the bird and set in the oven for thirty five minutes. Peel and core six medium apples. Season with a half teaspoon salt, one teaspoon sugar and two saltspoons white pepper. Arrange the apples around the gosling in the pan and roast for thirty minutes more; turn and baste with its own drippings occasionally. Remove, dress the gosling on a large hot dish, untruss and arrange the apples on the sides of the dish. Place one and a half gills demi-glace (No. 122) with two tablespoons each sherry and currant jelly in a small saucepan, mix well, let boil for ten minutes, then pour it over the goose and serve.

1419. BABAS AU MARASCHINO Prepare exactly the same as No. 930, but substituting the same quantity of maraschino for the rum.

Tuesday, Fourth Week of April Grape-Fruit (130) Force (979) Omelette with Chives Whitebait, Virginia 1420. OMELETTE WITH CHIVES Crack eight fresh eggs in a bowl, add a half gill milk, one tablespoon finely chopped fresh chives, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix with a whisk for two minutes, let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn out on a hot dish and

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1421. WHITEBAIT, VIRGINIA Dip in a little cold milk one pound very fresh whitebait, place on a sieve, sprinkle six tablespoons cornmeal flour over and shake well. Cut two ounces of lean, raw Virginia ham into thin strips half an inch long. Place both fish and ham in a frying basket and fry in boiling fat for two minutes. Lift up, drain on a cloth, season with a half teaspoon salt and saltspoon cayenne pepper. Shake the seasoning well in, dress on a hot dish with a folded napkin, decorate with six quarters of Plain Baked Live Lobster (952) Hochepot Gantoise 1422. HOCHEPOT GANTOISE Cut into half-inch-square pieces half pound each raw breast of mutton, beef, and lean pork, one raw pig's tail and quarter pound salt pork. Place them in a large saucepan with three quarts of water, season with a teaspoon salt, half teapsoon white pepper and two saltspoons grated nutmeg. Cover the pan and let cook on the range for thirty minutes. Add then a very small, well-cleaned green cabbage cut into quarters, eight small, peeled white onions, two carrots, two turnips, cut into julienne strips, and two crushed beans sound garlic and four branches of parsley tied together. Cover the pan and let slowly boil for an hour and a half, add two peeled raw potatoes cut into half-inch squares, and boil for forty-five minutes more. Mix in another saucepan a half ounce butter with one ounce flour, stir well while cooking for a minute, then strain the broth into pan. Mix well until it comes to a boil, then pour the contents of this into the original pan. Mix a little, take up the parsley, pour into a hot, deep dish and serve. Osol Polonaise Sheepshead, Hongroise Potatoes, Duchesse (304) Chicken Saute, Florentine Peas with Lettuce (667) Roast Sirloin of Beef Romaine Salad (214) 1423: OSOL POLONAISE Bone half a fresh fowl and cut into half-inch pieces. Cut into same size half pound raw beef, two ounces each raw veal and salt pork and place in a saucepan with seven pints cold water. Season with a level tablespoon salt and half teaspoon pepper, set on the fire, and as soon as it comes to a boil skim off the fat; then add one carrot, one turnip, two onions and three branches celery. Tie in a bunch two leeks,

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TUESDAY, FOURTH WEEK OF APRIL 419 two branches parsley, one bay leaf, one clove, one sprig thyme and a bean garlic; add to the pan, cover, and let gently simmer for two hours. Remove the vegetables and bouquet, skim off the fat, dredge in two ounces sago, mix well and let boil for fifteen minutes, occasionally stirring at the bottom. Add a gill cream, mix a little, let boil for two minutes, pour 1424. SHEEPSHEAD, HONGROISE Procure a three-pound piece of fresh sheepshead, scale, suppress the bones, neatly trim and make a few light incisions on the skin. Mix on a plate a half ounce butter, with half teaspoon paprika and a teaspoon anchovy paste, briskly rub it into the fish, place on a dish, and let infuse for thirty minutes. Lay it in a frying pan with a half gill white wine and three saltspoons salt. Cover the fish with a lightly buttered paper, cook on the fire for five minutes and set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish and keep hot. Mix in a saucepan a tablespoon butter with one and a half tablespoons flour, stir well, then pour in the fish liquor with a half gill milk and six finely sliced canned mushrooms. Mix a little and let boil for five minutes. Dilute an egg yolk with a half gill cream and add to the sauce. Mix well while heating without boiling for two minutes, pour the sauce and sprinkle a little chopped parsley over the fish and serve. 1425. CHICKEN SAUTE", FLORENTINE Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut into twelve even pieces. Place in a frying pan two tablespoons oil and a bean garlic; thoroughly heat for five minutes, remove the garlic, place in the chicken, season with a teaspoon salt, half teaspoon pepper and gently fry for twenty minutes, turning the pieces quite frequently. Drain out the oil, then add six finely chopped shallots and one finely chopped, seeded green pepper Stir well and cook for five minutes longer, stirring lightly meanwhile. Pour in a half gill sherry, one gill each fresh tomato juice and demi-glace (No. 122), half teaspoon freshly chopped parsley and half teaspoon of chopped chives. Mix well and cook on the range for twenty minutes more, lightly mixing once in a while, and dress the chicken on a hot dish. Reduce the sauce for five minutes, squeeze in the juice of a quarter lemon, pour the sauce over chicken, arrange six heart-shaped bread croutons (No. 90) around and serve. 1426. ROAST SIRLOIN OF BEEF Trim off a little of the fat from around a two-and-a-half-pound boned piece tender sirloin of beef. Season all around with a teaspoon salt and half teaspoon pepper, then place it in a roasting tin, spread a little fat over, pour two tablespoons water in the pan and set in the oven to roast for forty-five minutes, being careful to turn and baste it once in a while. Remove, dress on a hot dish, skim off the fat from the surface of the gravy, then pour gravy over the beef, decorate with a little watercress and serve.

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Wednesday, Fourth Week of April Baked Apples (44) Wheatena (1298) Eggs Cocotte, Bradshaw Filet of Sole, Tartare Sauce (487) Calves' Liver and Bacon (155) 1427. EGGS COCOTTE, BRADSHAW Heat a tablespoon butter in a saucepan, add half a finely chopped onion, half a chopped green pepper, and gently brown for five minutes, occasionally stirring; then add two finely crushed, peeled tomatoes, a half teaspoon freshly chopped parsley, one gill broth, two saltspoons salt and three saltspoons sugar. Mix well and let gently cook for fifteen minutes. Divide the sauce evenly into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper, evenly divided over them. Pour a teaspoon thick cream over each dish, place them on a tin, set in the oven for five Oyster Patties, Be'chamel Entrecotes, Pojarski (914) 1428. OYSTER PATTIES, BE'CHAMEL Prepare and keep hot six patties (No. 929). Plunge thirty-six freshly opened oysters in a pint boiling water with a half teaspoon salt for five minutes, then drain. Mix and heat in a saucepan one ounce butter with an ounce flour, then pour in one gill each hot milk and cream, a half gill of the oyster broth, half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well with a whisk until it comes to a boil, add the oysters with two tablespoons sherry, gently mix and cook for five minutes. Place the patties on a hot dish, divide the oysters in them, place the covers on and serve. Pure"e, Jerusalem Trout Saute", Meuniere (1293) Potatoes, Italienne (1074) Lamb Chops, Versaillaise String Beans au Beurre (139) Roast Squabs (831) Escarole Salad (100) 1429. PUREE, JERUSALEM Peel and thoroughly wash twenty-four Jerusalem artichokes, place in a saucepan with two and a half quarts water, one sliced onion; two

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THURSDAY, FOURTH WEEK OF APRIL 421 branches parsley, one branch chervil, three branches celery, one bean crushed garlic, a level tablespoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour and fifteen minutes, then add a half pint tomato sauce (No. 16). Knead in a bowl a half ounce butter with one ounce flour and add, little by little, to the soup, constantly mixing while adding it. Boil for five minutes more, press through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 123) separately. 1430. LAMB CHOPS, VERSAILLES Neatly trim and lightly flatten six nice, tender lamb chops. Mix on a plate a tablespoon oil with half teaspoon salt and two saltspoons white pepper; repeatedly roll the chops in the seasoning and keep on the plate. Peel and wash six heads large fresh mushrooms and place in a frying pan with a tablespoon butter. Season with two saltspoons salt, one saltspoon white pepper, gently fry for five minutes on each side and keep hot. Arrange six thin slices broiled ham on a hot dish, place the chops on broiler, and broil for four minutes on each side. Remove and lay the chops over the slices of ham, arrange the mushrooms over chops, the whole crown-like, one overlapping another; add half an ounce butter to the mushrooms pan, thoroughly heat, squeeze the juice of a half lemon into the butter, adding a half teaspoon freshly chopped parsley, lightly mix, pour over the chops and serve. Thursday, Fourth Week of April Strawberries and Cream (131?) Grape-Nuts (1371) Fried Eggs with Sausage Kippered Herring (153) Corned Beef Hash, Arrlerican (241) 1431. FRIED EGGS WITH SAUSAGE Split six country sausages in halves, lengthwise, and place in a frying pan with a tablespoon melted butter. Fry for three minutes on one side, turn, and carefully crack twelve fresh eggs over them, season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs, fry for one minute, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve. Crabs, Manhattan Veal Chops, Deleir (829) Spaghetti, Napolitaine Apple Pie 1432. CRABS, MANHATTAN Hash up together six sound shallots, half a green pepper, the red part of a small carrot, a half bean garlic, two branches parsley, one

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branch chervil and four branches chives. Place these articles in a frying pan with a half ounce butter and gently fry for ten minutes, occasionally stirring meanwhile. Add a half gill sherry, one tablespoon brandy, one and a half gills tomato sauce (No. 16) and two gills demiglace (No. 122). Mix well and let reduce on a brisk fire for ten minutes, then add one and a half pounds of fresh crab-meat flakes. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground thyme. Mix well and let cook for ten minutes, evenly divide the preparation into six well-cleaned crab shells, arrange on a dish with a folded napkin, decorate with a little parsley greens and serve. 1433. SPAGHETTI, NAPOLITAINE Place in a saucepan a half ounce butter with a few mushroom trimmings and brown for five minutes, tossing well meanwhile. Pour in two gills demi-glace (No. 122) and two gills tomato sauce (No. 16), adding a half pound raw shin of beef, one bean crushed garlic, four minced shallots, one branch parsley and five dried mushrooms. Lightly mix, cover the pan, and place in oven for one hour. Remove, strain the sauce through a Chinese strainer and keep hot. Plunge a half pound spaghetti in a quart boiling water with a half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then place in a frying pan on the fire and add the sauce, mix well and cook for five minutes. Add two ounces of grated Parmesan cheese, mix well with a fork, pour into a deep dish and serve.

1434. APPLE PIE Peel, core and slice six apples, place in a bowl with two ounces sugar and one teaspoon vanilla essence, turn them well in the seasoning, then proceed to prepare and bake the pie (Nos. 117-118). Radishes (58) Pim-Olas Consomme, Villageoise Planked Shad, Colbert Vol au Vent of Godiveaux Spinach with Eggs (399) Roast Duckling with Apple Sauce (187) Iced Pudding, Romanoff 1435. CONSOMM^, VILLAGEOISE Prepare and strain a consomme (No. 52) and keep hot. Cut with a half -inch vegetable cutter two carrots and two turnips. Finely slice the white parts of two leeks and two small white onions and cut half a very small white cabbage into half-inch squares. Place all these vegetables in a small saucepan with a half ounce butter, one gill of the strained consomme, half teaspoon each salt and sugar. Mix well, cover the pan, set in the oven for fifty-five minutes, remove, add the contents of the pan to the consomme, boil for five minutes, pour into a

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FRIDAY, FIFTH WEEK OF APRIL 423 1436. PLANKED SHAD, COLBERT Scale and neatly trim half a fresh three-pound shad. Season all over with a teaspoon salt and half teaspoon pepper, and rub all over with a tablespoon oil. Oil the top of an oak shad plank, lay on the shad, skin side downward and place in the oven for thirty minutes. Remove, prepare a brioche potato preparation (No. 91), drop into a pastry bag with a fancy tube at the bottom, then with it make a nice border all around the edge of the plank. Reset in the oven for fifteen minutes more, remove, pour a Colbert sauce (No. 121) over the fish 1437. VOL AU VENT OF GODIVEAUX Prepare a vol au vent (No. 757) and keep hot. Finely chop a pound and a half lean, raw, sinewless veal with a 'pound of well-picked, fresh beef-kidney suet; place in a bowl, cover with a cloth and bury it in ice for one hour. Place the hash in a cold mortar and pound to a paste, season with a teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and saltspoon ground mixed allspice, adding three eggyolks; pound again for five minutes, place on a lightly floured table, then make small balls the size of cherries and plunge in a pint and a half boiling broth; boil for two minutes, drain on a sieve and keep the broth. Mix in a saucepan a half ounce butter with one ounce flour and heat for a half minute. Strain the broth into this pan, add a half gill cream, season with a half teaspoon salt and one saltspoon each cayenne pepper and grated nutmeg. Mix until it comes to a boil, let boil for ten minutes, then dilute an egg yolk with a tablespoon cream, add to the sauce, and mix while heating for one minute. Add the godiveaux, lightly mix, cook for one minute more; dress the vol au vent on a large dish and pour into the vol au vent, place the cover on and serve. 1438. ICED PUDDING, ROMANOFF Prepare a pint only of marron ice cream (No. 854), adding twelve cracked and finely chopped walnuts, one ounce chopped candied citron, two tablespoons maraschino, a half pint whipped cream (No. 337) and mix well with the spatula. Line a quart mould with a sheet of white paper, then fill with the preparation, line with a piece of paper on the surface, cover and bury it in the ice with rock salt for two hours. Remove, wipe well all around, unmould on a dish with a folded napkin Friday, Fifth Week of April Grape Fruit (130) Hominy (45) Shirred Eggs with Sardines Bluefish, Maitre d'Hotel (328) Broiled Mutton Chops (49) Fried Sweet Potatoes (116) 1439. SHIRRED EGGS WITH SARDINES Neatly skin, bone and cut in small pieces twelve small sardines. Evenly divide them in six shirred-egg dishes with their own oil poured

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over them; place on the fire for one minute, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper evenly divided. Set in the oven for three minutes, remove and Fish Mulligatawney, Benares (695) Oyster Ravigote Pieds-Paquet, Marseillaise Omelette with Chervil 1440. OYSTER RAVIGOTE Drain thirty-six fresh opened oysters on a cloth, lightly roll in flour, then dip in beaten eggs, and lastly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes. Drain thoroughly on a cloth, dredge a teaspoon salt over them, dress on a dish with a folded napkin, decorate with six quarters lemon and parsley greens, and serve with a cold ravigote sauce separately.

1441. COLD RAVIGOTE SAUCE Place a cold, fresh egg yolk in a bowl with a tablespoon good vinegar, three saltspoons salt, one saltspoon cayenne pepper and half a teaspoon French mustard; briskly mix with a small wire whisk for one minute, then add, drop by drop, a gill of oil, continually mixing briskly while adding and for four minutes after it has been added. Finely chop together one small branch parsley, one of chervil, two of chives, four of tarragon leaves and one shallot; add to the sauce with the juice of a quarter very sound lemon, sharply mix again for one minute, transfer the sauce into a cold saucebowl and serve as required. 1442. PlEDS-PAQUET, MARSEILLAISE Plunge four mutton feet in boiling water for ten minutes. Drain, then detach all the meat from the bones and cut the meat into very small square pieces. Cut two ounces raw, lean pork into the same size, also an ounce larding pork; place these articles in a bowl, adding four finely chopped shallots and one finely chopped bean garlic. Season with a half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and a half saltspoon mace. Mix well. Cut two pounds welldrained fresh honey-comb tripe into three-inch-square pieces. Divide the preparation evenly in the centre of each piece of tripe, fold up the four corners, then tie all around with string. Place in an earthen dish a half ounce butter with one sliced carrot, one sliced onion, two bay leaves, two cloves, a sprig of thyme and the tied-up tripe, and cook on the range for fifteen minutes or until a nice brown colour. Moisten with a pint broth, one and a half gills white wine and two tablespoons brandy. Tightly cover the pan, set in the oven to braize for three hours and a half, remove, arrange the packages on a large hot dish and untie. Skim the fat from the pot, add to the sauce one gill tomato sauce (No. 16), reduce on the fire for five minutes, strain the sauce and sprinkle a little chopped parsley over the package and serve.

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FRIDAY, FIFTH WEEK OF APRIL 425 1443. OMELETTE WITH CHERVIL Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, the leaves of two branches chervil, and sharply beat up with a fork for two minutes.

Heat a tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold the opposite sides up to meet in the centre, let rest for one minute, turn on a hot dish Bisque of Fresh Scallops Broiled Weakfish, Maitre d'Hotel (927) Potatoes, Savoyard (533) Chicken Croquettes, Tomato Sauce Green Peas (35) Lobster, American (410) Shoulder of Spring Lamb, Mint Sauce Pudding, Boissy (746) 1444. BISQUE OF FRESH SCALLOPS Place one and a half pounds very fresh scallops in a saucepan with three pints water, four branches parsley, one bay leaf, three peppercorns, one blade mace, a teaspoon salt, two saltspocns cayenne pepper and the head of a clean, fresh whitefish. Boil for fifteen minutes, remove the fish heads and parsley, strain the broth into a basin and keep till required. Place the scallops in a mortar, pound to a paste and return to the broth. Heat one tablespoon butter in a saucepan, adding two ounces flour; mix well while heating for one minute, then add the broth and scallops with a pint hot milk to this pan; mix well until it comes to a boil, then let slowly boil for ten minutes. Dilute an egg yolk with a gill milk and add to the soup with a half ounce butter. Mix well while heating for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve.

CHICKEN CROQUETTES, TOMATO SAUCE Prepare the chicken croquettes (No. 700) and dress on a hot dish with a folded napkin. Adjust a fancy frjll at the end of each croquette, decorate with a little green parsley, and serve with one gill hot tomato sauce (No. 16) in a saucebowl separately.

1445. SHOULDER OF SPRING LAMB, MINT SAUCE Carefully remove the blade bone, neatly trim all around and season a nice shoulder spring lamb with a teaspoon salt and a half teaspoon pepper. Fold up and firmly tie with string, place in a roasting pan with two tablespoons water and spread over one tablespoon melted butter. Set in the oven to roast for forty minutes, turning and frequently basting with its own gravy. Remove, dress on a hot dish, untie, skim the fat from the gravy, then pour the gravy over, decorate with a little watercress and serve.

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Saturday, Fifth Week of April Scrambled Eggs with Mint Perch Saute\ Meuniere (293) Broiled Pigs' Feet on Toast (434) 1446. SCRAMBLED EGGS WITH MINT Crack eight fresh eggs in a bowl, add a half gill milk, season with a half teaspoon salt and two saltspoons pepper, adding one heavy teaspoon freshly chopped, very fresh mint leaves, and briskly beat up with a fork one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly mixing meanwhile, dress on a Haricot of Mutton, Paysanne Pancakes with Chocolate 1447. HARICOT OF MUTTON, PAYSANNE Cut a tender neck of mutton into two-and-a-half -inch pieces. Cut also three ounces lean, raw bacon into one-inch-square pieces. Thoroughly heat three tablespoons lard in a saucepan, add the mutton and bacon and gently brown for twenty minutes, occasionally stirring meanwhile. Remove fat from the pan, sprinkle two tablespoons flour over, stir well, moisten with a pint water and half pint pure tomato juice. Add to the stew one sliced carrot, two sliced onions, two sliced branches celery, one bean garlic, one branch chervil, one bay leaf, one sprig thyme, one sprig mace and two cloves. Season with a heavy teaspoon salt and half teaspoon pepper, mix well, cover the pan, let boil for fifteen minutes, then set in the oven for thirty-five minutes more, mixing with a wooden spoon twice meanwhile. Remove, lift up the bouquet, skim the fat from the surface, pour into a large, deep dish, sprinkle a little chopped 1448. PANCAKES WITH CHOCOLATE Prepare the French pancakes (No. 17), dress on a hot dish and keep hot. Pour one and a half gills cold milk in a small saucepan with two ounces of grated chocolate, place the pan on the fire and boil for five minutes, occasionally stirring. Have in another small saucepan two ounces granulated sugar, two egg yolks and a half teaspoon vanilla essence; briskly mix for two minutes, then gradually add the milk and chocolate, continually mixing meanwhile. Place the pan on the fire, mix for five minutes, remove, strain the sauce over the pancakes and

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SATURDAY, FIFTH WEEK OF APRIL 427 Russian Rissolettes (162) Olives Potage, Parisienne Codfish, Canadian Style Potatoes, Lorettes (372) Roulade of Veal, Bourgeoise Roast Capon (378) Cold Asparagus, Vinaigrette Date Pudding 1449. POTAGE, PARISIENNE Cut into small squares four well-cleaned, sound leeks and one small white onion; place in a saucepan with a tablespoon butter and gently brown for ten minutes, stirring once in a while. Moisten with three quarts water, adding a half-pound piece salt pork. Tie in a bunch four branches parsley, one branch chervil, one bay leaf, one clove, a sprig of thyme, and add to the pan. Season with a level tablespoon salt and half teaspoon white pepper, then let boil for thirty-five minutes. Cut in half four rather small peeled, well -washed potatoes, then slice them very fine and add to the soup with a bean chopped garlic. Mix well and boil for forty-five minutes more. Take up the lard and bouquet, then with a wooden spoon lightly mash the potatoes. Pour the soup into a 1450. CODFISH, CANADIAN STYLE Procure three three-quarter-pound codfish steaks, season with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan two tablespoons melted butter, adding one finely minced onion and the steaks. Gently fry for ten minutes on each side, remove and dress on a dish. Sprinkle two tablespoons flour in the frying pan, mix well, add a half gill each white wine and water, half teaspoon fresh chopped parsley and the juice of half a lemon. Mix well and let boil for five minutes, pour over the fish and serve.

1451. ROULADE OF VEAL, BOURGEOISE Procure a three-pound piece flank of veal twice the length of width, trim off the fat, split in two without separating, and season with a teaspoon salt and half teaspoon white pepper. Place in a mortar three skinned raw sausages, one ounce fresh bread crumbs, one saltspoon thyme, one teaspoon freshly chopped parsley, one ounce cooked lean ham cut into small pieces, one raw egg, one saltspoon grated nutmeg, a half teaspoon salt, one saltspoon cayenne pepper and six finely chopped shallots; pound all these articles to a paste and evenly spread the paste all over the inside of the veal, roll it up and firmly tie with string. Heat two tablespoons lard in a braising pan, lay the veal in pan and gently brown on the range for twenty minutes or until a nice golden colour, turning it once in a while. Scoop out with a Parisian potato scoop three medium, scraped carrots and two peeled white turnips, add to the veal, with twelve small, peeled white onions, brown for five minutes more, then moisten with a half pint each white broth and tomato sauce (No. 1 6) and one gill demi-glace (No, 122). Tie in a bunch three

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branches parsley, one branch chervil, one bean garlic, two cloves, one sprig thyme, one bay leaf, and add to the pan. Cover and set in the oven for forty minutes, turning and frequently basting it. Remove, dress the veal on a large hot dish; untie, then add three tablespoons of canned green peas to the pan, reduce for ten minutes, lift up the bouquet, pour all the contents of the pan over the veal, sprinkle a little parsley over and serve. 1452. COLD ASPARAGUS, VINAIGRETTE Carefully scrape and clip off the ends of two branches fine, fresh asparagus; thoroughly wash, then tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes. Remove, thoroughly drain and let get cold. Dress on a dish with a folded napkin. Untie and serve with a gill of salad dressing (No. 863) in a saucepan separately. 1453. DATE PUDDING Carefully stone a half pound dates, finely chop with four ounces of fresh beef marrow and place in a bowl, add four ounces sugar, four ounces fresh bread crumbs, two saltspoons salt, a saltspoon grated nutmeg, half gill cold milk, the yolks of three eggs with a teaspoon vanilla essence, and briskly mix for five minutes. Beat up the whites of the three eggs to a froth and gradually add to the bowl, lightly mixing while adding it. Lightly butter and sugar a quart pudding mould, drop in the preparation, lay in a saucepan, and pour hot water up to half the height of the mould. Set in the oven for one hour and twenty-five minutes, remove, unmould on a dish, pour a Sabayon sauce (No. 102) over and serve. Sunday, First Week of May Strawberries and Cream (1317) Oatmeal Porridge (2) Eggs Molet, Bordelaise Broiled Spanish Mackerel (689) Cerealine Cakes (396) 1454. EGGS MOLET, BORDELAISE Boil twelve fresh eggs in boiling water for five minutes, take up and drop them in cold water for one minute, lift up, shell them carefully and place on a hot dish. Pour a Bordelaise sauce (No. 28), but without marrow, over the eggs, sprinkle a little freshly chopped parsley over Fried Scallops, Finnoise Sauce Porterhouse Steak, Marchand de Vin Gateau Mille-feuilles (594) 1455. FRIED SCALLOPS, FINNOISE SAUCE Season with a teaspoon salt and half teaspoon paprika, one and a half pounds very fresh scallops. Roll in flour, dip in beaten egg, then

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SUNDAY, FIRST WEEK OF MAY 429 roll in fresh bread crumbs and plunge in boiling fat to fry for six minutes. Lift up and drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens, and serve with a Finnoise sauce (251) separately.

1456. PORTERHOUSE STEAK, MARCHAND DE VIN Procure a porterhouse steak from the short loin, one and a half inches thick. Lightly flatten and trim evenly all around. Season with a good teaspoon salt and half a teaspoon pepper. Thoroughly heat two tablespoons melted butter in a frying pan, add the steaks, and gently fry for twelve minutes on each side. Remove, dress on a dish and keep hot. Add six finely chopped shallots to the pan and lightly brown for three minutes, pour in a gill claret, let reduce on the fire to half the quantity, then add a half gill each demi-glace (No. 122) and tomato sauce (No. 16), one bean finely chopped garlic, half teaspoon each freshly chopped parsley and chives; lightly mix, let boil for eight minutes and keep hot. Wash, peel and cut three large raw potatoes into small square strips one inch long; wash again, drain and plunge in boiling fat for ten minutes, remove, drain, season with half teaspoon salt, then arrange around the steaks, Little Neck Clams Celery (86) Canape Moreno-Russe (355) Creme, Duchesse Pompano, Villeroi Potatoes, Marquise (1044) Chicken Braisd, Santiago Patties of Lamb Sweetbreads French Flageolets (95) American Punch Roast Squabs (831) Doucette Salad (189) Vanilla Ice Cream (42) Macaroons aux Pistachios (1048) 1457. LITTLE NECK CLAMS Little neck clams should always be thoroughly cold before they are opened, and never open them except about the time of sending to table, so as to retain both juice and sweet flavour.

Cover six deep plates with finely shaved ice; neatly arrange six clams on each plate and serve with a quarter of a sound lemon on each plate. 1458. CREME, DUCHESSE Place in a saucepan five ounces well-washed barley with one minced onion, two minced leeks, two branches each celery and parsley and one chervil also minced, one clove and one bay leaf. Moisten with three and a half quarts water and season with a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly simmer for two hours. Place in a mortar a half pound chopped fresh lean veal and pound to a paste, then add it little by little to the soup, stirring while adding it. Add one pint milk,

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mix well, and let slowly boil for twenty minutes longer. Dilute two egg yolks with a gill cream and add to the soup, continually stirring for five minutes. Press the cream through a sieve into a basin, then through a cheesecloth into a soup tureen, add a half ounce good butter in small bits, mix a little and serve with a plate of croutons (No. 23) separately. 1459. POMPANO, VlLLEROI Lift up the filets from two fresh one-and-a-half-pound pompanos, skin them, season with a half teaspoon of salt, two saltspoons white pepper and a saltspoon grated nutmeg; then turn the filet in the Villeroi sauce and gently roll them in fresh bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange the filets one beside another in the pan and gently fry for five minutes on each side. Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and 1460. SAUCE, VILLEROI Heat a half ounce butter in a small saucepan, add three-quarters ounce flour, mix well white heating for a minute, then add two light gills milk, one ounce finely chopped cooked ham, one ounce chopped cooked beef tongue, half a teaspoon freshly chopped parsley, half a light teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Mix with a spoon until it comes to a boil and let slowly boil for ten minutes, add two egg yolks, briskly mix while heating for one minute, remove and use as required.

1461. CHICKEN BRAISE", SANTIAGO Cut off the head and feet of a tender three-pound chicken. Singe, draw and truss, cover with very thin slices larding pork and firmly tie around with string. Season with a teaspoon salt and half teaspoon pepper, place in a roasting pan, set in a brisk oven to roast for twenty minutes and turn once in a while, then remove. Heat in a saucepan two tablespoons oil, add two seeded green peppers cut into quarters, one small peeled and finely sliced Bermuda onion, three red sweet peppers cut in halves and one bean sound garlic. Lay the chicken over the vegetables, add three peeled, crushed red tomatoes, a half pint white broth (No. 701), one and a half gills demi-glace (No. 122) and a saltspoon of diluted saffron. Cover the pan and set in oven for forty-five minutes. Remove, dress the chicken on a large dish, untie, remove the lard and untruss. Skim the fat from the surface of the sauce, add a half teaspoon freshly chopped parsley, boil for five minutes, pour the contents of the pan over the chicken and serve.

1462. PATTIES or LAMB SWEETBREADS Plunge one and a half pounds fresh lamb sweetbreads into two quarts boiling water with a teaspoon salt for five minutes. Remove, drain and neatly trim, then cut them in half. Heat two tablespoons melted lard in a frying pan, drop in the breads, season with a half teaspoon each

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MONDAY, FIRST WEEK OF MAY 431 salt and pepper, then briskly brown for fifteen minutes, drain and keep warm. Mix in a saucepan one and a half tablespoons melted butter with three tablespoons flour, pour in three-quarters pint broth (No. 701), mix well and let boil for fifteen minutes, then add the sweetbreads. Season with two saltspoons salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for five minutes. Dilute an egg yolk with half gill cream, add to the breads, and mix with a spoon while heating for one minute. Arrange six patties (No. 929) on a large dish and divide the preparation into them, place the covers on and serve. 1463. AMERICAN PUNCH Prepare an orange-water ice (No. 1229), adding while in the freezer a half gill each claret and champagne cider and one tablespoon each kirsch and maraschino. Mix well with the spatula and let freeze for fifteen minutes more, fill up six sherbet glasses and serve. Monday, First Week of May Oranges (104) Hominy (45) Eggs, Ideal Devilled Sardines on Toast (963) Broiled White Potatoes (1344) Wheat Cakes (136) 1464. EGGS, IDEAL Cut twelve hard-boiled eggs in two, crosswise, scoop out the yolks and place them in a bowl, adding two teaspoons of caviar, one tablespoon each butter and bread crumbs, a half teaspoon freshly chopped parsley, one tablespoon cream, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well with a wooden spoon until well amalgamated, then fill up the empty half whites with it. Join together as in their original forms, roll gently in melted butter, then in Parmesan cheese, and fry in boiling fat for two minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens Little Neck Clams, De"sire"

Potatoes au Lard (1316) Green-Gage Pie 1465. LITTLE NECK CLAMS, DE'SIRE' Open thirty-six very fresh little neck clams, and drop them in a small saucepan with their liquor. Add a half pint water, place on the fire,

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ind as soon as they come to a boil; strain and save the liquor. Finely chop the clams and keep on a plate. Heat a half ounce butter in a small saucepan, add three finely chopped shallots and six finely chopped canned mushrooms and fry for five minutes; then add three tablespoons flour, mix well, pour in two gills of the clam liquor and one gill cream. Mix until it comes to a boil, then add the chopped clams, one chopped bean garlic, a half teaspoon freshly chopped parsley, half teaspoon chopped chervil, one tablespoon Worcestershire sauce, two saltspoons salt, and one saltspoon each cayenne pepper and grated nutmeg. Mix well and let cook for ten minutes, add two egg yolks, sharply mix while heating for five minutes, remove, place the force in a bowl and let get cold. Thoroughly wash and dry thirty-six of the half shells, fill them up with the preparation and neatly smooth the surface with a knife. Carefully wet the surface of each with beaten egg, then turn them in bread crumbs, lay in a frying basket, and fry in boiling fat for six minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters 1466. GREEN- GAGE PIE Roll out on a lightly floured table one pound pie paste (No. 117) in two separate, equal parts about the thickness of a fifty-cent piece at least. Lightly butter a pie plate, then line the plate with one of the parts of paste, press it well all around the edges and trim. Remove the stones from a quart of green-gages, place them in a bowl, season with one ounce sugar and a teaspoon vanilla essence, mix well, then arrange them in the pie plate; lightly egg the edges all around, arrange the other layer of paste over and press both edges together all around. Make a few incisions on the surface, and with a hair pastry brush lightly glaze the top with beaten egg. Set to bake in the oven for thirty minutes, remove, dredge a little powdered sugar over and serve either hot or cold.

Radishes (58) Salted Peanuts (954) Consomme, Semoule Red Snapper, Mobile (571) Potatoes Brioches (91) Boiled Turkey, Demi-deuil (1348) Apple Charlotte (634) 1467. CONSOMME, SEMOULE Prepare a consomme* (No. 52) and strain it into a saucepan. Thoroughly wash in cold water and drain well four ounces semolina, then dredge it into the consomme; mix well and boil for fifteen minutes, mixing occasionally, pour into a soup tureen and serve.

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TUESDAY, FIRST WEEK OF MAY 433 Tuesday, First Week of May Poached Eggs with Sorrel Plain Broiled Shad Roes Small Steaks with Fried Onions Lemon Cakes (577) 1468. POACHED EGGS WITH SORREL Prepare a puree of sorrel (No. 654). Dress on a hot dish; nicely smooth the surface. Carefully crack six fresh eggs into three quarts boiling water with a tablespoon salt and two tablespoons vinegar; poach for three minutes, lift them up with a skimmer, trim a little, arrange them on the sorrel; prepare six others in the same way, dress and serve. 1469. PLAIN BROILED SHAD ROES Mix on a plate a tablespoon oil, a teaspoon salt and a half teaspoon white pepper; repeatedly roll in the seasoning two shad roes of about one pound each. Arrange them on a broiler and broil for eight minutes on each side, dress on a dish, pour a little melted butter over them, decorate with a little parsley greens, six quarters lemon and serve. 1470. SMALL STEAKS WITH FRIED ONIONS Procure six small, tender steaks of five ounces each. Season all around with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the steaks and gently fry them for five minutes on each side, dress on a dish and keep hot.

Finely slice two Spanish onions, detach the rings, and season with half teaspoon salt and two saltspoons pepper; mix well in the seasoning, lightly roll in flour, and fry them in boiling fat for five minutes. Lift them up, drain, place them over the steaks and serve. Cold Lobster, Mayonnaise (1471) Chicken Croquettes, St. Germain 1471. COLD LOBSTER, MAYONNAISE Plunge three live lobsters of one pound each into a gallon of boiling water with a tablespoon salt, and let boil for twenty minutes. Remove and let cool off, cut off the claws and split the bodies in two lengthwise, remove the gravel from the heads and crack the claws. Arrange the bodies and claws neatly on a large dish, decorate the fish all around with a few leaves of lettuce, fill up the empty heads with capers, and serve with a mayonnaise sauce (No. 70) in a cold sauce bowl separately.

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1472. CHICKEN (OR TURKEY) CROQUETTES, ST. GERMAIN Carefully pick all the meat off the turkey left over from yesterday and cut it into very small square pieces. Cut in the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon sound, freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring meanwhile; add two ounces flour, stir well until well thickened, moisten with two gills white broth (No. 701), season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg, stir, and let boil for three minutes. Add two egg yolks, stir well, then add the chicken, ham and mushrooms, and also half a gill sherry; mix well and cook for five minutes, remove from the fire, place on a dish and let cool off.

Dredge three tablespoons flour on a corner of the table, divide the force into six equal parts and roll them out to croquette forms. Dip each one in beaten eggs, gently roll them in bread crumbs, and fry them in boiling fat for eight minutes. Lift them up, thoroughly drain, dress a pur£e of peas on a large dish, dress the croquettes on top, pour a gill of hot tomato sauce (No. 16) around, adjust a fancy frill at the end of each and serve.

1473. PURE"E OF PEAS FOR GARNISHING Plunge a pint dried split green peas into a quart boiling water for five minutes. Drain, replace them in the saucepan with a quart water, one sliced carrot, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one bean garlic and half a pound raw ham bones. Season with a teaspoon salt and half a teaspoon white pepper, cover the pan, boil for fifteen minutes, then set in the oven for one hour and a half. Remove, lift up the ham bones, then press the puree through a sieve into a basin and place it in a saucepan, adding half an ounce butter; stir well while heating on the fire for five minutes, remove and use as required.

Hong Kong Chicken Okra Porgies Saute", Senart Squabs Saute* with Tarragon (899) Ribs of Spring Lamb, Mint Sauce (255) Bombe Printaniere (978) 1474. HONG KONG CHICKEN OKRA Cut into small dice pieces half a boned tender fowl, one sound green pepper, two leeks, one white medium onion, one ounce raw, lean bacon, place in a saucepan with one tablespoon melted butter and gently brown for ten minutes, turning quite frequently meanwhile; add one tablespoon curry powder, stir well, and moisten with three quarts water. Add the uncut half, with the bones and two peeled, crushed

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WEDNESDAY, FIRST WEEK OF MAY 435 tomatoes, cover the pan and let boil for thirty minutes. Season with a tablespoon salt and half a teaspoon white pepper, add two ounces raw rice, three thin slices peeled eggplant cut into small dice pieces, one small peeled and cored apple cut the same way, and twelve small, well-trimmed fresh okras cut into small pieces. Mix a little and then boil rather slowly for thirty minutes longer. Then add the milk and shredded white of a medium, sound cocoanut, mix well and slowly boil for fifteen minutes more. Remove, lift up the half fowl and bones, skim off the fat from the surface, pour the soup into a soup tureen and 1475. PORGIES SAUTE", SENART Cut off the fins, trim and wipe six fresh fat porgies. Season with a teaspoon salt, half a teaspoon pepper, lightly baste them with a little cold milk and roll in flour.

Heat one and a half tablespoons melted butter in a frying pan, add the fish, gently fry for six minutes on each side, and dress on a dish. Pick off the leaves from two branches parsley, well washed, and add to the pan, toss on the fire for a minute, then squeeze in the juice of half a sound lemon, lightly mix, pour over the fish and serve. Wednesday, First Week of May Bananas in Cream (151) Quaker Oats (105) Eggs Cocotte, Shinkle White Perch Saute" (1013) Broiled Devilled Ham (451) Potatoes Delmonico (718) Shrewsbury Cakes 1476. EGGS COCOTTE, SHINKLE Finely chop three Spanish sweet peppers, place in a frying pan with a teaspoon melted butter, season with a saltspoon salt, and gently fry for five minutes. Evenly divide them in six egg-cocotte dishes, season evenly with half a teaspoon salt and two saltspoons white pepper, and pour a tablespoon fresh cream over the eggs of each dish. Dredge a tablespoon grated Parmesan cheese, equally divided, over them, set in the oven for five minutes, remove and send to the table. 1477. SHREWSBURY CAKES Place four ounces butter in a basin with four ounces sugar and threequarters of a pound sifted flour, half a teaspoon ground cinnamon, half teaspoon baking powder, two fresh eggs and two ounces well picked currants. Knead all well together until thoroughly amalgamated. Roll out the paste on a lightly floured table to the thickness of a quarter of an inch. Cut into equal-sized round pieces of three inches in diameter. Lightly egg the surface of each, place in a lightly buttered tin, then set in the oven for twenty minutes. Remove and serve,

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Soft Shell Crabs, Creole Beefsteak Pot Pie (298) Cherry Pie 1478. SOFT SHELL CRABS, CREOLE Prepare and keep hot a Creole sauce (No. 507). Remove the spongy part underneath the side points, tear off the aprons and thoroughly wash and wipe twelve fresh soft shell crabs. Season with a teaspoon salt, half a teaspoon paprika, lightly baste them with cold milk and lightly roll in flour. Heat two tablespoons oil in a frying pan, arrange the crabs in the pan one beside another, and nicely fry for four minutes on each side. Dress on a hot dish, pour the Creole sauce over 1479. CHERRY PIE Remove the stems and stone one and a half pounds of sound, ripe fresh cherries; place them in a bowl with two ounces of sugar and two tablespoons kirsch, mix well, then proceed to prepare and bake the pie as per No. 117.

Filet of Smoked Herring in Oil Olives Potage, Basque Spanish Mackerel Saute1, Brown Butter Entrec6tes, Bordelaise 1480. FILET OF SMOKED HERRING IN OIL Open a small box of smoked herrings in oil. Neatly trim, wash and drain four leaves of lettuce, place them on a side dish, then dress six pieces of herring on the lettuce, decorate with quarters of lemon and serve. 1481. POTAGE, BASQUE Soak half a pint dried white beans in cold water for seven hours. Remove the outer leaves of a very small, sound green cabbage, cut it in half, remove the stalk and finely slice it. Place in a large saucepan with a finely sliced onion, two sliced leaks, two beans crushed garlic and half an ounce butter, place on the fire and cook for fifteen minutes, lightly stirring once in a while. Add the drained beans and four sliced, medium, sound, peeled raw potatoes, moisten with three and a half quarts water, season with two teaspoons salt and half a teaspoon white pepper, adding two ounces lean, raw bacon and one cervela sausage. Cover the pan and let gently simmer for two hours, remove the bacon and cervela, pour the soup into a hot tureen, cut the cervela into thin slices, place them on a dish and serve both separately.

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THURSDAY, FIRST WEEK OF MAY 437 1482. SPANISH MACKEREL SAUTE", BROWN BUTTER Trim, draw, wipe and cut the head off a three-pound fresh Spanish mackerel. Split in two through the back and remove the spinal bone, season well all around with a teaspoon salt and half teaspoon white pepper, baste with a little cold milk and lightly roll it in flour. Heat one and a half tablespoons melted butter in a frying pan, place the fish in the pan, and fry for six minutes on each side. Dress on a hot dish, drain off the butter from the pan, add half ounce butter and toss on the fire until of a nice brown colour, then pour a tablespoon good vinegar in, toss lightly and pour it over the fish, decorate with one lemon cut in quarters and a little parsley greens and serve.

1483. ENTRECOTES, BORDELAISE Lightly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper, repeatedly turn the steaks in the seasoning, arrange on a broiler and broil for six minutes on each side. Dress on a hot dish, pour a Bordelaise sauce (No. 28) over the steaks, sprinkle a little freshly chopped parsley over and serve.

Thursday, First Week of May Grape -Fruit (130) Semolina (192) Shirred Eggs, Provengale Salt Codfish an Gratin Mutton Chops (49) Fried Potatoes en Quarters (348) 1484. SHIRRED EGGS, PROVENCALS Finely slice four cepes (dried mushrooms). Heat a tablespoon oil in a frying pan, add the cepes, season with three saltspoons salt, one saltspoon white pepper, and nicely brown for six minutes, frequently tossing them meanwhile. Finely chop a half bean garlic with two branches parsley and add to the cepes, toss a little, then pour in a gill of tomato sauce (No. 16) and let cook for five minutes. Divide the sauce into six shirred-egg dishes, carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes, remove and serve. 1485. SALT CODFISH AU GRATIN Rub between the hands one and a half pounds of shredded salt codfish, plunge it into a quart of boiling water for five minutes, drain on a sieve and press out the water. Heat an ounce of butter in a saucepan, add one ounce flour, stir well while heating for a minute, pour in two and a half gills hot milk, mix well until it comes to a boil. Add the codfish, season with a saltspoon each cayenne pepper and grated nutmeg, mix well and let cook for five minutes longer. Pour it into a baking dish, dredge two tablespoons of grated Parmesan cheese over,

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divide half an ounce of butter in very small bits on top, set in the oven for ten minutes, remove and serve.

Oysters, Bonne Bouche Mussaka of Beef, Oriental Swiss Fritters 1486. OYSTERS, BONNE BOUCHE Place thirty-six medium, drained, freshly opened oysters in a frying pan with a gill port wine or sherry. Season with half teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, lightly mix, cover the pan, and let poach for six minutes. Transfer to a chafing dish, pour a Bearnaise sauce (No. 34) over the oysters and serve. 1487. MUSSAKA OF BEEF, ORIENTAL Pick off all the meat from the roast beef left over from Monday njght, cut into small dice pieces and keep on a plate. Remove the stems and cut in halves, lengthwise, three very small, fresh, sound eggplants. With the point of a small knife make a few incisions inside, without touching the skin, lay them on a tin and bake in the oven for thirty-five minutes. Remove, scoop out the meat without cutting the skin, and cut the scooped-out meat into small dice pieces. Heat one and a half tablespoons melted butter in a saucepan, add a finely chopped onion and a green pepper and brown for five minutes; add the cut eggplant and cook for six minutes, lightly mixing with a spoon occasionally. Add the beef with a pint broth (No. 701), a teaspoon freshly chopped parsley, a chopped bean garlic, a teaspoon salt, half teaspoon pepper and half teaspoon curry powder; mix well and cook on the range for thirty minutes, stirring occasionally meanwhile. Add three tablespoons fresh bread crumbs and one egg yolk, mix well while cooking for three minutes, remove, divide the hash into six eggplant half shells, neatly smooth the surface with a knife and sprinkle a little bread crumbs over. Arrange them on a tin, place a few bits of butter over them, set in the oven to bake for fifteen minutes. Pour a gill of tomato sauce on a hot dish, arrange the eggplants over and serve. 1488. Swiss FRITTERS Place a pint fresh milk in a small saucepan, and as soon as it boils add one gill white wine and four ounces sugar, then boil for two minutes. Dredge in three ounces farina and half teaspoon cinnamon powder, sharply mix with a spoon for two minutes and let gently boil for fifteen minutes. Add two egg yolks, mix again while heating for three minutes. Remove, transfer it into a lightly buttered tin, neatly smooth the surface and let cool off. Turn it upon a lightly floured table, then cut into equal lozenge pieces, dip them in beaten egg, lightly roll them in cake or bread crumbs, place in a frying basket and fry in boiling fat for five minutes. Lift them up, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve,

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THURSDAY, FIRST WEEK OF MAY 439 Cream of Sorrel Black Bass, Montebello Potatoes, Gastronome Mignons of Lamb, Ham Sauce Butter Beans Fresh Asparagus, Cream Sauce Roast Turkey with Cranberry (67) Parfait au Chocolat 1489. CREAM OF SORREL Discard all stale leaves from three pints of fresh sorrel, thoroughly wash in cold water and drain on a cloth. Heat one and a half ounces melted butter in a saucepan, add the sorrel, cover the pan and cook for fifteen minutes, stirring with a wooden spoon quite frequently meanwhile. Add two and a half ounces of flour and stir well while heating for two minutes. Moisten with two quarts of white broth (No. 701) and one pint of milk, adding two branches parsley, one branch chervil, a good teaspoon salt, two saltspoons cayenne pepper, one teaspoon sugar and a saltspoon grated nutmeg; lightly mix, and let slowly boil for thirty minutes. Dilute two egg yolks with half a gill of cream and add to the soup, lightly mix while heating without boiling for five minutes, press it through a sieve into a vessel, then through a cheesecloth into a 1490. BLACK BASS, MONTEBELLO Scale, trim and wipe a fresh black bass of three pounds; place in a frying pan with half an ounce butter, half gill white wine, one and a half gills water, a teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil for five minutes on the range, then set in the oven for thirty minutes. Remove, dress on a hot dish, pour a Montebello sauce (No. 1030) over the fish and serve. 1491. POTATOES, GASTRONOME Peel and cut in halves eight medium, sound raw potatoes, lay them on a towel, cut side downward, then with a column cutter half inch in diameter cut out as many round pieces as you can; wash and drain well, place them in a saucepan with a quart of cold water and a teaspoon salt, and boil for fifteen minutes. Drain out the water from the pan, then add two gills demi-glace (No. 122), two tablespoons sherry, two saltspoons salt, two saltspoons white pepper and one very small and exceedingly fine chopped truffle; gently mix. Cover the pan, set in the oven for twenty minutes, remove, pour into a hot dish 1492. MIGNONS OF LAMB, HAM SAUCE Neatly flatten and trim six small steaks, cut from a tender leg of lamb. Season all around with a teaspoon salt and half a teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan,

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add the mignons, one beside another, and gently cook them for five minutes on each side. Prepare six round pieces of toast, quarter-inch thick and same size as the mignons, dress on a hot dish, place the mignons over the toast, pour a ham sauce over and serve. 1493. HAM SAUCE Heat a tablespoon melted butter in a saucepan, add three finely chopped shallots and brown for two minutes; then add two ounces cooked lean ham cut into small dice pieces, half a teaspoon freshly chopped parsley, half. a teaspoon freshly chopped chives, one gill of claret, and let reduce for five minutes. Pour in one and a half gills demi-glace (No. 122); let reduce for ten minutes. Mix half tablespoon melted butter with a teaspoon flour, and add little by little to the sauce, continually mixing while adding, then use as required. 1494. BUTTER BEANS Break the blossom end, pull it backward, removing the string, and trim off the thin strip from the other end of a quart of very fresh butter beans. Thoroughly wash in cold water, drain well, and place in a saucepan with enough boiling water to cover them; add a teaspoon salt, cover the pan, and cook for forty minutes. Drain all the water from the pan, then add one ounce butter, half teaspoon salt, half teaspoon pepper and one teaspoon freshly chopped parsley. Mix well with a fork. Dress on a vegetable dish and serve.

1495. FRESH ASPARAGUS, CREAM SAUCE Carefully scrape and clip off the ends of two bunches of fine fresh asparagus, thoroughly wash, tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes, remove, thoroughly drain, dress on a dish with a folded napkin, and serve with a hot cream sauce (No. 736) separately. 1496. PARE AIT AU CHOCOLAT Prepare a pint only of chocolate ice cream (No. 523). Pour into the freezer two tablespoons best Swiss kirsch, a half pint whipped cream (No. 337), and mix well with the spatula. Fill up six parfait or sherbet glasses, decorate the tops of the glasses with a little more whipped cream and serve.

Friday, First Week of May Oranges (104) Oatmeal Porridge (2) Fried Eggs, Meyerbeer Smelts, Bay Shore Salisbury Steaks (347) Potatoes, Pont Neuf (647) 1497. FRIED EGGS, MEYERBEER Cut six fresh lamb kidneys in halves; skin them neatly. Cut also three sausages in two and place both in a frying pan with a tablespoon

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FRIDAY, FIRST WEEK OF MAY 441 melted butter and briskly fry them for five minutes; add six canned mushrooms, six thin slices truffles, two tablespoons sherry, one and a half gills demi-glace (No. 122), three saltspoons salt and one saltspoon cayenne pepper, lightly mix and let cook for five minutes. Prepare twelve fried eggs (No. 154), place them on a hot dish, arrange the garnishing around, pour the sauce over and 1498. SMELTS, BAY SHORE Place twelve very fresh, good-sized smelts on a plate. Season with half a teaspoon salt, half teaspoon curry powder, two saltspoons paprika and one tablespoon melted butter. Repeatedly turn the smelts in the seasoning, then lightly roll them in a little grated Parmesan cheese, place them in a frying basket and fry in boiling fat for eight minutes. Remove, drain thoroughly on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens Chicken Fricassee, Hollandaise Apricots au Curacao 1499. CHICKEN FRICASSEE, HOLLANDAISE Cut off the head and feet from a tender three-pound chicken; singe, draw and cut into twelve even pieces; place in a saucepan with a sliced carrot and a sliced onion. Tie in a bunch two leeks, two branches parsley, one bay leaf, two cloves, a sprig of thyme and a blade of mace, and add to the chicken with a quart water, one teaspoon salt and half teaspoon white pepper. Cover the pan and boil for forty minutes. Take up all the vegetables. Mix in a saucepan a half ounce butter with an ounce flour, then strain the chicken broth into the pan. Add twelve finely sliced canned mushrooms, mix well until it comes to a boil, then let boil for fifteen minutes. Dilute two egg yolks with a gill of cream, the juice of half a lemon, and add to the sauce; mix while heating for two minutes. Pour the sauce into the chicken, carefully mix for two minutes, dress on a deep dish, sprinkle a little parsley over 1500. APRICOTS AU CURACAO Drain a pint of canned apricots and place on a compotier dish, with their liquor in a saucepan. Add to the liquor an ounce sugar and the rind of an orange, boil on the fire for ten minutes, remove the rind, add two tablespoons cura9ao, lightly mix, then pour the sauce over the apricots and serve.

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Bisque of Oysters, Capucine Baked Bluefish, Paysanne Potatoes, Dauphine (415) Beef a la Mode (534) Cauliflower, Mousseline (210) Omelette with Sorrel Strawberry Pudding Souffle"

1501. BISQUE OF OYSTERS, CAPUCINE Place thirty-six freshly opened oysters with their juice into a saucepan with a pint of extra oyster liquor, two and a half quarts water, and let boil for five minutes. Lift up the oysters with the skimmer and chop very finely, return them to the broth, add two sliced onions, one sliced leek, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, two cloves, a sprig thyme, four ounces raw rice, one pint milk, a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly boil for one hour and twenty-five minutes, occasionally stirring meanwhile. Rub through a sieve into a basin, replace it in the same saucepan and let come to a boil. Dilute two egg yolks with one gill cream, add to the soup with half an ounce butter, and stir well while heating for two minutes. Strain through a cheesecloth into a soup tureen, add four tablespoons cooked green peas, gently mix and serve. 1502. BAKED BLUEFISH, PAYSANNE Neatly trim a three-pound piece of fresh bluefish. Place on a plate half an ounce melted butter, six finely chopped shallots, one chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon chopped chives and a saltspoon thyme. Mix the whole well together and carefully rub the bluefish all over with it. Place the fish on the plate and let stand for fifteen minutes. Finely slice two medium sound onions, place them in a baking dish with half an ounce butter, lay the fish on top and spread all the butter over the fish. Season with half teaspoon salt and half teaspoon paprika, arrange two peeled, red, raw tomatoes around the fish, set in the oven to bake for forty-five minutes, remove and serve in the same dish.

1503. OMELETTE WITH SORREL Prepare and keep hot a puree of sorrel (No. 654). Carefully crack eight fresh eggs in a bowl," add half a gill cream, half a teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for two minutes. Heat one tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute; spread a third of the sorrel in the centre of the omelette, fold up the two opposite sides to meet in the middle, let rest for one minute. Turn on a hot dish, pour half a gill of hot demi-glace (No. 122) around the omelette and

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SATURDAY, FIRST WEEK OF MAY 443 1504. STRAWBERRY PUDDING SOUFFLE"

Pick off the hulls and thoroughly wash and drain a pint fresh strawberries; place in a basin with half a gill cream and three ounces granulated sugar, then mash them up with a wooden spoon to a puree; add two ounces cake or bread crumbs, the yolks of three eggs, two ounces rice flour, half an ounce butter and a tablespoon good rum. Mix well until thoroughly amalgamated. Beat up the whites of three eggs to a stiff froth and gradually add to the mixture, gently stining meanwhile. Lightly butter and sugar a quart pudding mould, drop the preparation into it, place on a tin, and set in the oven to bake for twenty minutes. Remove, unmould on a hot dish, pour over a fresh strawberry sauce and 1505. FRESH STRAWBERRY SAUCE Press through a sieve into a small saucepan a half pint picked fresh strawberries; add two ounces sugar, one tablespoon kirsch and one gill water and let boil on the range for ten minutes, lightly mixing meanwhile. Remove and use as required.

Saturday, First Week of May Baked Apples (44) Boiled Rice (275) Omelette, Cream Sauce Broiled Shad (194) Country Sausages (134) Potatoes Saute (135) Queen Cakes (in) 1506. OMELETTE, CREAM SAUCE Break eight fresh eggs into a bowl, add half a gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix briskly for two minutes, let rest for half a minute; fold up the two opposite sides to meet in the centre, let rest for one minute. Turn on a hot dish, pour a hot cream sauce (No. 736) around the omelette Scallop Patties German Pancake (943) 1507. SCALLOP PATTIES Prepare and keep hot six patties (No. 929). Plunge one and a half pounds very fresh scallops into a pint boiling water with half a teaspoon salt for five minutes. Drain, and save a gill of the liquor. Mix in a saucepan half an ounce butter with an ounce flour, heat for one minute, then pour in the gill of scallop liquor and one and a half gills milk. Season with three saltspoons salt, two saltspoons cayenne pepper

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and a saltspoon grated nutmeg; mix with a wooden spoon until it 'comes to a boil, then add the scallops and two tablespoons sherry, lightly mix and let cook for five minutes. Dilute an egg yolk with half a gill cream, the juice of quarter of a sound lemon, add to the scallops, and stir well while heating for two minutes. Remove, dress the patties on a large dish, then fill them up with the scallop preparation, place the covers on, sprinkle a little chopped parsley over and serve. Plunge three-quarters of a pound of spaghetti into three quarts boiling water with a teaspoon salt for twenty-five minutes. Drain well on a sieve, place in a saucepan with one ounce good butter, adding two light tablespoons flour; mix well with a fork, then pour in one and a half gills hot milk and one gill cream. Season with a half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well for two minutes, let cook for five minutes longer, then add one ounce grated Swiss cheese and one ounce grated Parmesan cheese; stir well with a wooden spoon till thoroughly mixed. Transfer the spaghetti into a baking dish, sprinkle a very little grated Swiss cheese over and set to bake in a brisk oven for fifteen minutes, remove and Olives Sardines (1148) Consomme", Bourgeoise Kingfish Saute", Fines Herbes (871) Leg of Mutton Potpourri Spinach a 1'Anglaise (247) Roast Beef (126) Salad Doucette (189) Gateau, Lyonnais (585) 1509. CONSOMME", BOURGEOISE Prepare and strain a consomme into another saucepan, as per No. 52. Scoop out with a very small Parisian potato scoop two carrots and two turnips, place them in a small saucepan with a tablespoon melted butter, three saltspoons salt, three saltspoons sugar, one saltspoon white pepper and one gill water; cover the pan and set in the oven for forty minutes. Remove and add to the consomme with three tablespoons cooked string beans cut into small pieces, adding one teaspoon sugar. Mix well, boil for five minutes, pour into a soup tureen and serve. 1510. LEG OF MUTTON POTPOURRI Cut a three-pound piece tender leg of mutton into two-inch-square pieces. Place them in an earthen pot, with a half pound lean raw pork cut in one-inch-square pieces, one ounce raw lean ham cut in half-inch squares, one carrot and one turnip cut in half-inch squares, four small peeled white onions, the rind of an orange cut in small squares, two beans crushed garlic, one teaspoon freshly chopped parsley, half teaspoon freshly chopped chives, half teaspoon freshly chopped chervil, one saltspoon thyme, one clove, one bay leaf, one teaspoon salt, half

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SUNDAY, SECOND WEEK OF MAY 445 teaspoon white pepper, one saltspoon grated nutmeg, one-half gill white wine, two tablespoons brandy, one pint water, one gill demi-glace (No. 122) and one and a half gills tomato sauce (No. 16); mix well, then cover the pan. Knead on a table three ounces flour with three tablespoons water, so as to make a stiff dough. Place this paste all around the edges of the cover of the pot, so as to prevent evaporation, set the pan in a moderate oven and bake for two and a half hours. Remove and send to the table without uncovering it.

Sunday, Second Week of May Sliced Pineapple (407) Cornmeal mush (326) Scrambled Eggs, Benares Fried Whitebait (1123) Broiled Spring Chicken (862) 1511. SCRAMBLED EGGS, BENARES Carefully crack eight fresh eggs in a bowl, add half gill cocoanut milk, half teaspoon salt, two saltspoons white pepper, half teaspoon curry powder, and beat up with a fork for one minute. Heat one and a half tablespoons melted butter in a frying pan, add one finely chopped green pepper, gently brown for five minutes, then drop in the beaten eggs and cook for six minutes, stirring meanwhile with a wooden spoon. Remove, prepare six pieces of toast two inches square, place them on a dish, evenly dress the scrambled eggs Soft Shell Crabs, Maryland Beef Saute", Bohemienne Fried Eggplant (460) 1512. SOFT SHELL CRABS, MARYLAND Remove the spongy part underneath the side points, and the aprons from twelve fres"h medium-sized soft shell crabs. Wash them and drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange the crabs in it, and briskly fry for four minutes on each side; then pour in half gill sherry, one and a half gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and let boil for eight minutes. Dilute two egg yolks in a bowl with two tablespoons cream, add them to the crabs, and continually but gently shuffle the pan while heating for three minutes without allowing to boil. Remove, pour them into a chafing dish or in a large soup tureen and serve.

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1513. BEEF SAUTED BOHEMIENNE Pick off all the meat from the roast beef left over from yesterday and cut it into half -inch-square pieces. Cut two scraped carrots and two peeled onions in halves and slice them very finely. Heat half ounce butter in a saucepan, add the carrots and onions, and gently brown for ten minutes, lightly stirring once in a while; then add two finely sliced peeled raw potatoes, brown for five minutes, add the beef, one bean crushed garlic, a half teaspoon freshly chopped parsley, a teaspoon salt, half teaspoon paprika, a saltspoon grated nutmeg, three peeled crushed red tomatoes and a pint white broth. Mix well, cover the pan and set in the oven for one hour and a half, remove, dress on a hot Carefully crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Set the copper basin on ice and gently beat them up with a thin wire whisk to a stiff froth, then add three ounces fine sugar, a teaspoon vanilla essence, and gently mix with the skimmer for one minute. Place a quart milk in a sautoire with four ounces sugar and let come to a boil; drop a tablespoon of the froth in the milk the size and form of an egg, continue to pour it in until half the froth has been added, then boil for three minutes on each side. Carefully remove with a skimmer and lay them on a cloth, then proceed the same with the other half.

Place four of the egg yolks in a small saucepan, gradually adding half the quantity of the boiling milk, with half a teaspoon vanilla essence; lightly mix on the range with a wooden spoon while heating for five minutes, but do not allow to boil. Strain through a cheesecloth into a bowl and let cool off, pour the sauce into a cold dish, arrange the floating island over, sprinkle a little fine sugar on top and serve. Tomatoes en Surprise Olives Potage, Creme Reine Salmon Hollandaise Potatoes Persillade (63) Filet of Beef, Bruxelleoise Coquilles of Sweetbreads (388) Fresh Peas with Butter Punch Roast Capon (378) ' Lettuce Salad (148), Biscuit, Tortoni 1515. TOMATOES EN SURPRISE Peel six small equal-sized red tomatoes. Clip off the top of each and carefully scoop out the meat without disturbing the shells; season the interior with half teaspoon salt, half teaspoon sugar and two saltspQons white pepper, evenly divided, and keep them on ice until needed. Cut one stalk of crisp white celery into very small square pieces. Thoroughly wash and carefully drain, then place in a bowl, adding two good tablespoons salad dressing (No. 863). Mix it well in the seasoning,

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SUNDAY, SECOND WEEK OF MAY 447 add two tablespoons of mayonnaise (No. 70), mix well again, then fill up the six tomatoes, place the covers on, dress on a side dish with a few leaves of lettuce around and serve.

N. B. Place the scooped tomato meat into the demi-glace pot (No. 122).

1516. POTAGE, CREME REINE Cut the head off a small fowl, draw and wipe, then place it in a saucepan with two ounces raw bacon cut into small pieces, one sliced carrot, one sliced onion, two sliced leeks, three branches parsley, one branch chervil, one bay leaf, one saltspoon thyme, two cloves, three quarts water, a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Cover the pan and let slowly boil for one hour and thirty minutes. Take up the fowl, skin and bone it, place in a mortar with two ounces bread crumbs, one ounce peeled almonds and pound to a paste. Mix in a saucepan one ounce butter with two and a half ounces flour and heat for two minutes, stirring meanwhile. Skim the fat from the surface of the broth and strain it through a strainer into the roux pan (butter and flour) and continually mix until it boils, then gradually add the pounded fowl, briskly mix while adding it, boil for fifteen minutes; then add one pint milk, lightly mix and boil for ten minutes. Dilute one egg yolk with a half gill cream, add to the cream, mix while heating without boiling for three minutes strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.

1517. SALMON, HOLLANDAISE Place three slices fresh salmon, three-quarters of a pound each, in a frying pan with half ounce butter, half gill white wine, one gill water, the juice of quarter lemon, two branches parsley, one teaspoon salt and two saltspoons white pepper. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set to bake in the oven for twenty-five minutes. Remove, dress the slices on a hot dish with a folded napkin, remove spinal bones and decorate with a little parsley greens. Prepare a Hollandaise sauce (No. 279), add two tablespoons fish liquor to it, mix well, pour into a sauce bowl, and send to the table separately.

1518. FILET OF BEEF, BRUXELLEOISE Skin and neatly trim a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix (No. 271) in a small roasting pan, lay the filet over, season with a teaspoon salt and half teaspoon pepper; spread a half teaspoon melted butter on the surface of the beef, pour two tablespoons water into the pan, then set in the oven to roast for thirty-five minutes, turning and basting it once in a while. Remove, dress the filet on a dish and keep ho't. Skim the fat from the gravy, place the contents of the pan in a small saucepan, with two tablespoons sherry and one and a half light gills demi-glace (No. 122), boil on the range for ten minutes, then strain through a Chinese strainer over the filet.

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Have the same amount of Brussels sprouts (No. 618), arrange them at the opposite ends of the dish and serve.

1519. FRESH PEAS WITH BUTTER Place a pint of fresh, tender, young, shelled peas in a saucepan with a white onion having two cloves stuck in it, one small head well-washed green lettuce, three pints water, a teaspoon salt, a teaspoon sugar, half teaspoon white pepper and half ounce good butter. Cover the pan and gently boil for one hour, drain on a sieve, remove the lettuce and onion, and replace the peas in pan. Knead on a saucer half ounce butter with a teaspoon flour; add to the peas with two saltspoons sugar and two saltspoons white pepper. Mix well on the fire with a wooden spoon for two minutes, dress on a vegetable dish and serve. 1520. CHOCOLATE PUNCH Place in a saucepan a half pound granulated sugar, four ounces grated sweet chocolate, one quart lukewarm water, the juice of three medium lemons, the grated rind of one lemon and half teaspoon vanilla essence. Set on the fire and briskly mix with a wooden spoon for five minutes, remove, let cool off and strain through a Chinese strainer into a small ice-cream freezer. Cover the freezer, pack with broken ice mixed with rock salt, and freeze for thirty-five minutes, remove, fill up six sherbet glasses and serve.

1521. BISCUIT, TORTONI Carefully break six fresh eggs, place the yolks in a copper basin, add two ounces granulated sugar and a teaspoon vanilla essence; place the basin on a corner of the range and briskly whisk it up for ten minutes; remove from the range to a table and whisk up for five minutes, then set the basin on the ice and briskly stir with a wooden spoon until thoroughly cold. Then add two tablespoons maraschino, one ounce crushed macaroons (No. 43) and a half pint vanilla whipped cream (No. 337); gently mix with a skimmer for one minute, then divide the preparation into six round paper cases, giving dome shapes. Evenly sprinkle two ounces finely crushed macaroons over them, arrarge the cases in the freezer, cover and let freeze for two hours. Remove, dress on a cold dish with a folded napkin and serve.

Monday, Second Week of May Strawberries and Cream (1317) Wheatena (1298) Eggs Molet, au Gratin Fried Smelts, Tartare Sauce (47) Corned Beef Hash (241) 1522. EGGS MOLET, AU GRATIN Plunge twelve fresh eggs in -plenty of boiling water for five minutes, remove and drop them in cold water for a minute, take up and shell them, then place in a baking dish.

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MONDAY, SECOND WEEK OF MAY 449 Prepare a sauce Italienne (No. 1244), pour it over the eggs, sprinkle a tablespoon grated Parmesan cheese over them, set in the oven for five minutes, remove and serve.

Mutton Curry, Tartare (836) Macaroni, Jaauveterre (1223) Potage, Oloronnaise Shad Roe, Bearnaise Potatoes, Anna (84) Duckling Braise" with Cherries Fresh Asparagus, Swiss Suckling Pig, Apple Sauce (632) Pudding, Weimar (405) 1523. POTAGE, OLORONNAISE Finely slice three white onions and the white parts of three leeks, place them in a saucepan with one ounce butter, and lightly fry to a nice light brown; then add one bean crushed garlic and one ounce flour, mix well and brown for five minutes. Moisten with three and a half quarts water, add two pounds knuckle of veal, one small beef marrowbone, a level tablespoon salt and a half teaspoon white pepper. Cover the pan and let simmer for two hours, remove the bones, add one teaspoon freshly chopped parsley, half a teaspoon chopped chives, the leaves from two branches chervil and the white of one egg; lightly mix, boil for five minutes, pour into a soup tureen, add six slices of toasted French bread and serve.

1524. SHAD ROE, BEARNAISE Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn two pairs shad roes of one and a quarter pounds each in the seasoning, arrange on a broiler and broil for eight minutes on each side. Pour a Bearnaise sauce (No. 34) on a hot dish, dress the roes over the same and serve.

1525. DUCKLING BRAISE WITH CHERRIES Cut off the head and feet from a fine tender duckling of four pounds; singe, draw, wipe and truss. Season with a teaspoon salt, a half teaspoon pepper, two saltspoons ground cinnamon and one saltspoon grated nutmeg. Cover the bird all around with very thin slices of larding pork. Tie it around with string and keep on a plate. Finely slice one carrot, one turnip, one onion, two branches celery, one bean garlic, two branches parsley and one ounce raw lean ham; place these in a braising pan with half ounce butter, a bay leaf, two cloves, a sprig each thyme and mace; then lay the duck over, set in the oven to roast for thirty minutes, turning it once in a while. Pour over one gill white

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wine, one gill demi-glace (No. 122) and one gill tomato sauce (No. 1 6). Lightly mix, cover the pan, reset in the oven for twentyfive minutes longer, remove, dress on a hot dish, untie, remove the lard, untruss and keep hot. Skim the fat from the surface of the gravy, strain it through a Chinese strainer into another saucepan and let boil. Remove the stems and stones from a pint of fresh cherries, add the cherries to the sauce with two tablespoons sherry, then briskly boil for ten minutes. Pour the sauce over the duckling, sprinkle a little chopped N. B. Place the left-over vegetables into the demi-glace pot (No. 122). 1526. FRESH ASPARAGUS, Swiss Scrape and clip off the ends of two bunches of fresh asparagus, thoroughly wash and tie them up in three bunches, plunge them in three quarts of boiling water with a tablespoon salt, and boil for fifteen minutes. Remove and drain well.

Mix on a plate one ounce grated Swiss and one ounce grated Parmesan cheese. Lightly butter a baking dish, arrange a third of the asparagus as a layer at the bottom of the dish, sprinkle a third of the cheese over, then another third of the asparagus, a third of the cheese, then the rest of the asparagus and cheese on top. Place an ounce butter in a frying pan with half a very finely chopped white onion, toss until a very light brown, and pour over the -asparagus. Set in the oven for fifteen minutes. Remove and serve.

Tuesday, Second Week of May Cherries in Cream Boiled Grits (131) Eggs, Zurichoise Mutton Kidneys with Bacon (195) Hashed Brown Lyonnaise Potatoes 1527. CHERRIES IN CREAM Thoroughly wash, drain, pick off the stems and stone a quart of fine fresh sweet cherries. Dress them on a compotier and serve with double cream and powdered sugar separately.

1528. EGGS, ZURICHOISE Crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Beat up the whites for eight minutes, adding two tablespoons flour and two tablespoons melted butter, then add the whites to the yolks with two ounces Swiss cheese, cut in very small dice pieces, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well with a skimmer for two minutes. Toast six slices fresh bread to a nice golden colour, lightly butter them, then lay them one beside another at the bottom of a baking dish, and carefully drop the eggs over the toast. Set in a brisk oven for five minutes, remove and serve.

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TUESDAY, SECOND WEEK OF MAY 451 1529. HASHED BROWN LYONNAISE POTATOES Finely hash up six cold boiled potatoes and keep on a plate. Heat a tablespoon butter in a frying pan, add one finely chopped onion and lightly brown for three minutes, then add the potatoes. Season with half teaspoon salt and two saltspoons white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelette form,brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve. Lobster en Brochette, Devilled (282) Breaded Lamb Chops, Pittsburg Okras, Saute Creole Vanilla Souffle's (758) 1530. BREADED LAMB CHOPS, PITTSBURG Neatly flatten six tender lamb chops. Season them all around with three saltspoons salt and a half teaspoon white pepper. Broil fifteen very thin slices bacon for two minutes on each side, take them off and let get cold. Then pound them in a mortar to a dust, take up and place on a plate. Lightly butter both sides of the chops with melted butter, then roll in the bacon dust, lightly dip in beaten egg, and lastly in cracker dust. Heat one and a half tablespoons melted butter in a frying pan, lay in the chops, and gently fry for five minutes on each side. Dress on a hot dish, crown like, one overlapping another, and keep hot. Finely chop two peeled and seeded red tomatoes, place in a saucepan with a light gill demi-glace (No. 122), half teaspoon freshly chopped parsley, a saltspoon salt, half saltspoon white pepper, and boil for five minutes; lightly mix, pour around the chops and serve. 1531. OKRAS, SAUT£ CREOLE Prepare and keep hot a Creole sauce (No. 507). Trim both ends of twenty-four tender, fresh, sound okras. Heat a tablespoon fresh butter in a frying pan, add the okras, season with a half teaspoon salt and three saltspoons white pepper; gently brown for fifteen minutes, tossing quite frequently meanwhile. Pour in the Creole sauce, lightly toss while cooking for five minutes, pour into a vegetable dish and serve. Little Neck Clams (1457) Celery (86) Canape's of Caviare (59) Pure"e, Parmentier Trout, Meuniere (1293) Potatoes, Vauban (946) Veal Cutlets, Oswald Spinach, Martha Roast Guinea Fowls Chicory Salad (38) Choux Pralines 1532. PUR£E, PARMENTIER Heat in a saucepan one tablespoon butter, add one finely minced onion, six sliced leeks, half pound lean salt pork cut into small pieces, and brown for ten minutes. Add then ten medium, peeled and washed

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potatoes cut into slices, moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan, boil for five minutes, then set in the oven for one hour and thirty minutes. Remove, press it through a sieve into a basin, replace it in the saucepan, let come to a boil, then add half pint of milk, half gill cream and half ounce fresh butter. Mix well while heating for five minutes, pour into a soup tureen and serve with a plate of bread croutons (No. 23) separately.

1533. VEAL CUTLETS, OSWALD Finely chop up one and a half pounds raw lean veal with four ounces fresh beef marrow, place in a mortar, add one finely chopped bean garlic, a half teaspoon finely chopped parsley, one teaspoon curry powder, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, a half gill cream and two egg yolks; pound all well together for five minutes. Remove from the mortar, divide the preparation into six even parts, roll them out on a lightly floured table to cutlet forms, then dip them in beaten egg and roll in finely shredded cocoanut. Heat two tablespoons melted butter in a frying pan, place the cutlets one beside another and gently cook for eight minutes on each side. Remove, dress on a dish and keep hot. Plunge two green peppers into boiling water for three minutes, remove and peel, cut in halves, remove the seeds, then fry them in a tablespoon melted butter for two minutes on each side. Lift them up with a fork and arrange over the veal cutlets. Cut three slices of peeled eggplant in quarter-inchsquare pieces and add them to the pan in which the peppers were cooked; brown them for six minutes, add two tablespoons sherry, one gill demi-glace (No. 122), two saltspoons salt and one saltspoon cayenne pepper; mix well, boil for five minutes, pour the sauce over the cutlets, sprinkle a little chopped parsley over and serve.

1534. SPINACH, MARTHA Trim off the stalks of three quarts of fresh spinach, discarding the stale leaves if any. Thoroughly wash and rapidly drain, plunge them in a gallon of boiling water with a tablespoon salt and boil for ten minutes. Take them up with a skimmer, drain on a sieve, press out all the water, and chop very finely, then place them in a saucepan. Cut three slices of sandwich bread in one- third-inch square pieces and place on a plate, pour over them a tablespoon of vinegar, then brown them in a small frying pan with a tablespoon melted butter to a good golden colour and add them to the spinach, with two hard-boiled eggs cut into eight pieces each, half an ounce butter, a half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg and a half gill cream. Mix well with a wooden spoon and cook for ten minutes, lightly mixing once in a while, dress on a vegetable dish and serve.

1535. ROAST GUINEA FOWLS Singe, draw, cut off heads and feet from two small, tender guinea fowls; neatly truss, season equally with a teaspoon salt, a half teaspoon

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WEDNESDAY, SECOND WEEK OF MAY 453 white pepper and two saltspoons ground allspice. Cover the breasts with very thin slices of larding pork. Lay in a roasting pan, pour a half gill of water into the pan, then set in oven to roast for forty minutes, turning and basting once in a while. Remove, dress on a hot dish, untruss, decorate with a little watercress, skim the fat from the gravy, pour over the birds and serve.

1536. CHOUX PRALINES Prepare a pate-a-choux (No. 336). Slide a tube half an inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and carefully press the paste down into a pastry sheet, in six equal cakes two inches high. Finely chop two ounces shelled almonds and sprinkle over the cakes. With the blade of a small knife very lightly press the almonds in the cake on the surface, set the pan in a moderate oven for twenty-five minutes, remove and let cool off for ten minutes. Then with the point of a knife make an incision at one side of each cake, fill each cavity with a vanilla whipped cream (No. 337), sprinkle a little powdered sugar over, dress on a dish and serve.

Wednesday, Second Week of May Grape Fruit (130) Farina with Milk (74) Poached Eggs, Hollandaise.

Yarmouth Bloaters (311) Steaks with Onions (294) 1537. POACHED EGGS, HOLLANDAISE Prepare twelve poached eggs (No. 106), dress on a hot dish on the toasts, pour a Hollandaise sauce (No. 279) over, sprinkle with a half teaspoon finely chopped parsley and serve.

Crab Meat Fritters Almondigas (314) Fried Oyster Plants (968) Apricot Tartlets (161) Cut two pounds shin of veal into very small pieces and place in a saucepan with a sliced carrot, two each sliced onions, leeks, branches celery, parsley, one branch chervil, one sprig thyme, one bay leaf, two cloves and whites of two eggs. Sharply mix with the spatula for three minutes, pour in three quarts cold water, season with a tablespoon salt and half a teaspoon pepper, then let it come to a boil; add one pound knuckle raw veal, cover pan, shift it to corner of range and let slowly simmer two hours, strain through a double dampened cheesecloth into six cups and serve.

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1539. CRAB MEAT FRITTERS Place in a bowl six ounces flour, crack in three fresh eggs, add one and a half gills cold milk, a half teaspoon baking powder, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg, half teaspoon freshly chopped parsley, the juice of quarter sound lemon, and sharply mix with a whisk three minutes. Add one pound fresh crab meat flakes and lightly mix with a wooden spoon three minutes. Heat three tablespoons lard in a large frying pan, take up a tablespoon of the preparation and drop in the pan in cake form, and proceed in same way until preparation is all dropped in the pan, then gently fry until a nice golden colour, or three minutes on each side. Remove, drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve. Olives Canapes of Ham (301) Consomme1, C route au Pot Striped Bass, Parisienne (805) Potatoes, Bignon (403) Squabs en Crapaudine (1302) Rice, Valencienne Roast Leg of Spring Lamb (1378) Gateau, Constantine 1540. CONSOMM£, CROUTE AU POT Prepare and strain into another saucepan a consomme (No. 52). Cut into very small square strips two each small red carrots and white turnips. Cut a quarter of a small cabbage into one-inch strips. Finely slice one leek and two small white onions. Place these articles in a small saucepan, with half ounce butter, half a teaspoon salt, half teaspoon sugar, two saltspoons white pepper and two gills of the consomme; mix well, boil for five minutes, then set in the oven for one hour. Remove, add all the contents of the pan to the consomme", add the leaves of two branches chervil, and boil for five minutes. Pour in an earthen soup tureen, adding six slices of toasted French bread to the soup and serve. 1541. RICE, VALENCIENNE Finely chop a sound green pepper with a medium white onion and lightly brown in a saucepan with two tablespoons oil for five minutes. Add six ounces raw rice and brown eight minutes, frequently stirring meanwhile. Moisten with a pint of broth and two gills tomato sauce (No. 1 6), add three Spanish sweet peppers cut into small squares, three tablespoons cooked green peas, half teaspoon salt, three saltspoons white pepper and a saltspoon Spanish saffron. Mix well, cover pan and set in oven forty-five minutes, remove, dress on a vegetable dish 1542. GATEAU, CONSTANTINE Place in a bowl four ounces fine sugar, adding five egg yolks, one teaspoon orange-flower water, two ounces finely chopped peeled pis-

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THURSDAY, SECOND WEEK OF MAY 455 tachios, and briskly stir with a wooden spoon ten minutes. Beat up the whites of five eggs to a stiff froth and gradually add to yolks, with three ounces sifted flour and a saltspoon salt, gently mixing with the skimmer meanwhile. Lightly butter a small square pastry pan, line bottom with a sheet of paper, then drop in preparation, neatly smooth surface, and set in a moderate oven thirty minutes. Remove and let cool off, turn on a pastry grill with a pan underneath, and remove paper. Place three ounces glazed sugar in a saucepan with a tablespoon very strong-made coffee, the white of half an egg, and briskly stir on the fire while heating for three minutes. Remove, pour in a tablespoon good kirsch, mix well, then spread this glaze over the cake, let cool off, dress on a dish with a folded napkin and serve.

Thursday, Second Week of May Bananas in Cream (151) Cracked Wheat (656) Egg Cocotte, Egyptienne Fin don Haddock (76) English Mutton Chops (262) Potatoes, Failles (611) 1543. EGG COCOTTE, EGYPTIENNE Thoroughly drain a half pint sweet corn, place in a small saucepan with half ounce butter, one and a half gills cream, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for ten minutes, remove, then evenly divide in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, season equally with half teaspoon salt and two saltspoons white pepper, evenly sprinkle a tablespoon grated Parmesan cheese over them, then set in oven to bake for five minutes. Remove and serve. Canape's, Lorenzo (538) Brochette of Lamb Diable, Buchan Boiled Onions, Cream Sauce Cocoanut Pie 1544. BROCHETTE OF LAMB DIABLE", BUCHAN Cut one and a half pounds raw lamb from a leg into inch-square pieces quarter of an inch thick. Season with a teaspoon salt and half teaspoon paprika, and turn them well in seasoning. Cut same quantity of lean raw bacon into same size but exceedingly thin, and arrange on six skewers alternately, evenly divided. Turn well in a tablespoon of oil on a plate, arrange on a double broiler and broil for six minutes on each side, then remove, evenly spread a devilled butter (No. n) around them, roll in bread crumbs and broil again for two minutes on each side, dress on a hot dish, decorate with a little watercress and serve.

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1545. BOILED ONIONS, CREAM SAUCE Carefully peel twenty-four small white onions, plunge in two quarts boiling water with a table spoon salt and boil for fifty minutes. Drain on a sieve, place in a small frying pan with a cream sauce (No. 736), boil for five minutes, then dress on a vegetable dish and serve. 1546. COCOANUT PIE Roll out on a lightly floured table a quarter pound of pie paste (No. 117) to a very thin round layer. Lightly butter a deep pie plate, arrange the paste over the plate, neatly pressing it down at the bottom and all around the edge. Trim the edges, then line the inside of the paste with a lightly buttered paper, fill up with dried (already used) beans, egg border all around, and set in oven for fifteen minutes. Remove to a table. Crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters pint of cold milk and a gill cold cream. Mix well with a whisk for two minutes, press through a cheesecloth into a bowl, add three ounces freshly grated cocoanut, and mix a little. Remove beans and paper from the pie plate, wipe inside of plate, pour in preparation, set in oven for twenty minutes. Remove, let cool off, sprinkle a little powdered sugar over and serve. Little Neck Clams (1457) Gumbo Lid with Asparagus Pickerel, Cavour Potatoes, Poulettc Tournedos of Beef, Imperial Fresh Mushrooms with Butter (178) Walnut Ice Cream 1547. GUMBO Li£ WITH ASPARAGUS Thoroughly wash a bunch of green asparagus, cut in small pieces, and place in a saucepan with a pint and a half water, one sliced onion, two branches parsley, one clove, half a teaspoon salt and one teaspoon sugar; lightly mix, then let boil forty-five minutes, press through a sieve into a small saucepan and keep hot.

Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean raw ham, a boned raw leg of a fowl (if handy), and two ounces lean raw veal; place these in a saucepan with half ounce butter and lightly brown ten minutes, occasionally stirring, then pour in three pints broth (No. 701), one quart water; boil fifteen minutes, add three tablespoons raw rice, boil ten minutes. Then add twelve well-trimmed fresh okras cut in half -inch pieces, and two medium, fresh red tomatoes, each cut in eight pieces. Season with a teaspoon salt, three saltspoons white pepper, and slowly boil for forty minutes. Pour the asparagus pure*e into this pan, mix well with wooden spoon for a minute, then boil five minutes more, pour into a soup tureen and serve.

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THURSDAY, SECOND WEEK OF MAY 457 1548. PICKEREL, CAVOUR Procure a three-pound fresh pickerel, trim well and wipe, place in a frying pan with six stoned and sliced queen olives, six sliced canned mushrooms, half teaspoon freshly chopped parsley, two tablespoons sherry, two gills demi-glace (No. 122), half ounce butter and a half teaspoon salt; mix lightly, cover fish with a lightly buttered paper, boil on range five minutes, then set in oven thirty minutes. Remove, lift up paper, carefully dress fish on a hot dish, boil sauce five minutes, then add two tablespoons freshly grated horseradish; lightly mix, pour sauce over fish, decorate with six heart-shaped bread croutons (No. 90) around dish and serve.

1549. POTATOES, POULETTE Boil in two quarts water with a teaspoon salt twelve even-sized, small potatoes for thirty minutes. Drain, peel and keep hot. Heat one and a half tablespoons melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then add three tablespoons flour and mix well while heating half a minute; pour in one gill hot milk, half gill cream, half teaspoon freshly chopped parsley, the juice of a quarter of a lemon, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, add one egg yolk, sharply mix for one minute, then add the potatoes; gently turn them in the sauce without boiling, for two minutes, being careful not to break them, dress on a 1550. TOURNEDOS OF BEEF, IMPERIAL Cut six equal pieces from a well-trimmed two-pound filet of beef, neatly flatten, and season with a teaspoon salt and two saltspoons pepper. Prepare a Bearnaise sauce (No. 34) and divide in half. Place a gill of tomato sauce in a saucepan and let it reduce to a quarter of the quantity, and mix this tomato in one part of the Bearnaise. Heat a tablespoon melted butter in a frying pan, lay the filets in one beside another, and briskly fry for three minutes on each side. Dress them on six round bread croutons, of same size as the tournedos, on a large hot dish. With a tablespoon spread the plain Bearnaise sauce on half of the surface of each tournedo, and the Be"arnaise with the tomato on other half of same, arrange a very thin slice of truffle on top of each and serve.

1551. WALNUT ICE CREAM Crack, pick out and finely chop the meat of eighteen large or twentyfour medium-sized sound walnuts.

Prepare a vanilla ice cream preparation (No. 42), and when strained into the freezer add the chopped walnuts, with two tablespoons maraschino, lightly mix with a spatula, then proceed to freeze the same as

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Friday, Second Week of May Eggs, Cienfuegos Porgies Saute with Fines Herbes Mashed Browned Potatoes (813) Jelly Cakes 1552. EGGS, CIENFUEGOS Heat in a saucepan one tablespoon melted butter, add one green pepper and a half onion, finely chopped; lightly brown five minutes, then add three finely chopped peeled red tomatoes and three finely sliced vinegar pickles. Season with three saltspoons salt, three saltspoons sugar and one saltspoon white pepper; mix well and let cook eight minutes, lightly stirring occasionally. Add half ounce good butter, mix a little and divide into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in oven to bake three minutes, 1553. PORGIES SAUT£ WITH FINES HERBES Neatly scale, trim and wipe six nice small, fresh, fat porgies. Season with a teaspoon salt and half teaspoon white pepper, lightly baste with a little fresh milk and lightly roll in flour. Heat one and a half tablespoons melted butter in a frying pan, add fish one beside another, and gently fry for six minutes on each side. Dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over them, a saltspoon each chopped chives and chervil; squeeze over them the juice of a half lemon and place half ounce butter in the pan in which they were fried, toss well on the fire until of a light brown, then pour over fish and serve. 1554. JELLY CAKES Prepare the cakes exactly the same as (No. 136), and as soon as taken out of the pan spread a half teaspoon currant jelly over each cake and serve with maple syrup separately.

Clam Stew with Celer}Chicken Hash, Moreno au Gratin Omelette Souffld 1555. CLAM STEW WITH CELERY Cut a well-cleaned white celery stalk in small dice pieces and place in a saucepan with a quart and a half water, half a teaspoon salt, and let boil forty minutes. Then add forty-eight little neck clams with their

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FRIDAY, SECOND WEEK OF MAY 459 liquor, season with two saltspoons cayenne pepper and boil ten minutes. Pour in a pint and a half hot milk, half gill cream and one ounce good butter; mix well, and as soon as it comes to a boil skim off the scum, pour in a soup tureen and serve with a plate of oysterettes. 1556. CHICKEN (OR TURKEY) HASH, MORENO AU GRATIN Pick off all the meat from the turkey left over from yesterday and cut into small dice pieces. Cut also two boiled cold potatoes and four Spanish sweet peppers same way. Mix in a frying pan a tablespoon butter with one and a half tablespoons flour and heat for half minute, then pour in two gills hot milk. Mix with a wooden spoon until it comes to a boil, add the chicken, potatoes and peppers, season with half teaspoon salt, a saltspoon paprika and a saltspoon grated nutmeg; lightly mix and let cook ten minutes, occasionally mixing meanwhile, then add half gill cream and half ounce good butter. Mix well, pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven fifteen Celery (86) Canapes of Anchovies (141) Bisque of Lobster, Julienne Fresh Mackerel, Mignonette Potatoes, Hollandaise (26) Balotine of Lamb, Macedoine (1055) Spinach in Cream (399) Broiled Lobster, Chili Sauce (1320) Roast Beef (126) Romaine Salad (214) Jelly, Yvette 1557. BISQUE or LOBSTER, JULIENNE Cut into small julienne strips two small carrots, one white turnip, two leeks, one medium white onion, two branches celery and a quarter of a very small white cabbage. Mix them together, then place in a saucepan with half ounce butter, half teaspoon salt, one teaspoon sugar and two gills water. Mix well, cover pan and set in oven fifty minutes, remove and keep hot.

Prepare a {risque of lobster (No. 1336) and add the above prepared vegetables, mix a little, pour into a soup tureen and serve. 1558. FRESH MACKEREL, MIGNONETTE Cut the head off and split in two a three-pound piece of fresh mackerel, remove spinal bone and wipe neatly, then place in a lightly buttered baking dish. Place in a bowl one ounce butter, two tablespoons flour, three tablespoons bread crumbs, four finely chopped shallots, a half bean chopped garlic, half teaspoon freshly chopped parsley, half teaspoon chopped chives, one teaspoon curry powder, a teaspoon paprika, half teaspoon salt, two saltspoons grated nutmeg, one saltspoon thyme and one saltspoon crushed bay leaf; mix well with a spoon two minutes, then spread this mixture and squeeze the juice of half a lemon over the mackerel, set in oven to bake forty minutes, remove and send to table in same dish.

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1559. JELLY, YVETTE Prepare, freeze and serve a rum jelly (No. 1171), only substituting the same quantity of creme yvette for the rum.

Saturday, Second Week of May Stewed Prunes (i) Oatmeal Porridge (2) Fried Eggs, Sauce Robert oiled Fresh Herrings, Anchovy Butter (798) Pigs' Feet on Toast (434) Potatoes, Bdarnaise (1001) 1560. FRIED EGGS, SAUCE ROBERT Prepare and keep hot a Robert sauce (No. 1066). Heat a tablespoon melted butter in a large frying pan, carefully crack in twelve fresh eggs, season with half teaspoon salt and two saltspoons white pepper, fry on fire one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish, pour the Robert sauce over them and serve. Shad Roes, Newburgh Coquilles of Beef with Curry Plain Welsh Rarebit 1561. SHAD ROES, NEWBURGH Plunge two shad roes of a pound and a quarter each in a quart of boiling water, with a teaspoon salt and two tablespoons vinegar, and boil ten minutes; lift them up, drain on a cloth and cut in one-inch pieces. Heat one and a half tablespoons melted butter in a frying pan, carefully place in the pieces one beside another, without breaking them, and fry for two minutes on each side. Pour in two tablespoons sherry, one tablespoon brandy, one gill milk, a half gill cream, half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Gently toss them and let slowly boil for ten minutes. Dilute two egg yolks with a quarter gill cream and add to the roes; shuffle the pan while heating without boiling for two minutes, place in a chafing dish or soup tureen and serve.

1562. COQUILLES OF BEEF WITH CURRY Pick off all the meat from the roast beef left over from yesterday and cut it into inch-square slices.

Slice to the same size two cold boiled potatoes, add to the beef and keep on a plate. Cut in halves one medium onion and one green pepper, place in a saucepan with half an ounce butter and fry five minutes, then add two ounces raw lean ham cut in quarter-inch squw

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SATURDAY, SECOND WEEK OF MAY 461 pieces, and half a peeled eggplant cut the same way; cook ten minutes, lightly stirring meanwhile, add the beef and potatoes, season with a teaspoon salt, a teaspoon curry powder and half teaspoon white pepper. Moisten with two gills demi-glace (No. 122) and two gills tomato sauce (No. 1 6) lightly mix, then cover pan and set in oven forty-five minutes. Remove. Mix on a plate half a tablespoon butter with a tablespoon flour and add little by little to the beef, lightly mixing meanwhile. Divide preparation into six table shells, dredge four tablespoons fresh bread crumbs over them, evenly divided, arrange on a roasting tin, set in oven for fifteen minutes, remove and serve.

1563. PLAIN WELSH RAREBIT Place a gill of Bass's ale in a small saucepan with a tablespoon Worcestershire sauce and a saltspoon cayenne pepper, and as soon as it briskly boils add one pound very rich, fresh, finely chopped American cheese, and continually stir with a wooden spoon until thoroughly melted Have six freshly prepared slices of toast on six very hot egg dishes on range, evenly divide the cheese over the six slices of toast and send to the table as hot as possible.

Consomme", Chatelaine Broiled Kingfish (792) Potatoes, Vert-pre"

Mutton Chops, Bouchere Cauliflower, Saute* (631) Roast Goose, Apple Sauce (1109) Maraschino Pudding (655) 1564. CONSOMME", CHATELAINE Prepare and strain a consomme (No. 52) into another saucepan. Place one finely minced white onion in a saucepan with half pint milk, three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, and let boil fifteen minutes. Place one whole egg and the yolk of another in a bowl with a tablespoon cream; sharply mix with the whisk, then gradually add the milk and onions, whisking meanwhile. Strain through a cheesecloth into three lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height, then set in oven with the door open ten minutes. Remove, let get cold, unmould, then cut in slices a fifth of an inch thick, place in a soup tureen with three tablespoons cooked green peas and three tablespoons cooked string beans cut in very small pieces, pour the boiling consomme* over and serve. 1565. POTATOES, VERT-PR^ Remove the stalks and thoroughly wash a pint of very fresh spinach leaves, drain, and plunge in a quart of boiling water with a teaspoon salt for ten minutes. Drain on a sieve and press out all the water, then chop them exceedingly fine. Prepare a mashed potato preparation (No. 178), add and mix well the spinach with the potatoes, dress on a vegetable dish, neatly smooth all around with the blade of a knife and serve.

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1566. MUTTON CHOPS, BOUCHERE Lightly flatten without trimming six tender mutton chops. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper. Repeatedly turn the chops in the seasoning, then roll in fresh bread crumbs and broil on a brisk charcoal fire five minutes on each side. Remove, dress on a dish, crown shape, adjust a curled paper at end of each chop and serve.

Sunday, Third Week of May Cornmeal Mush (326) Omelette, Piora Smelts Sautes, Fines Herbes (754) Lamb Chops (748) French Fried Potatoes (8) 1567. OMELETTE, PIORA Carefully crack eight fresh eggs in a bowl, add a half gill cream, one ounce rich Swiss cheese in very small dice pieces, half teaspoon salt, three saltspoons white pepper and half a teaspoon French mustard. Sharply beat up with a fork for two minutes. Cut one ounce raw lean bacon into small dice pieces, and fry the bacon in a tablespoon melted butter in a frying pan five minutes, frequently tossing it meanwhile. Drop in the beaten eggs, mix with the fork for two minutes, let rest for a half minute; fold up opposite sides to meet in the centre, let rest for one minute, then turn on a hot dish and serve.

Soft Shell Crabs, Meuniere Pilaff of Goose 1568. SOFT SHELL CRABS, MEUNIERE Remove the spongy parts underneath the side points and the aprons from twelve fresh soft shell crabs, thoroughly wash and drain, season all around with a teaspoon1 salt and half teaspoon white pepper, lightly baste with a little cold milk, and roll in flour gently. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, and briskly fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, sprinkle half a teaspoon freshly chopped parsley and squeeze the juice of half a sound lemon over. Drain the butter from pan in which crabs were cooked, add a half ounce butter, toss well on fire till of a light brown, pour over crabs and serve. 1569. PILAFF OF GOOSE Pick off all the meat from the goose left over from yesterday and cut into small square pieces. Heat half an ounce butter in a saucepan,

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SUNDAY, THIRD WEEK OF MAY 463 add one finely chopped onion, one very finely chopped green pepper, and lightly brown five minutes, lightly mixing meanwhile. Then add four ounces raw rice and the meat, mix well and cook five minutes, season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Moisten with a half pint broth, two gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Mix well, cook on range for five minutes, then set in oven forty minutes. Remove, place in a lightly buttered pudding mould, press down the pilaff in the mould and carefully unmould on a hot dish, pour a gill of hot demi-glace around N. B. Cut the goose bones into small pieces and add them to the demi-glace stock pot (No. 122). DINNER Celery (86) Canape's, Souvaroff Crerae of Chicken, Chevreuse Brook Trout, Cauterets Potatoes, Brioche (91) Filets Mignon, Fin de Siecle Fresh String Beans with Butter Sweetbreads, Hongroise Punch au Kirsch Roast Capon (378) Escarole Salad (100) Hazel-Nut Ice Cream 1570. CANAPES, SOUVAROFF Cut from a loaf of sandwich bread six round pieces quarter-inch thick and two and a half inches in diameter; toast to a nice golden colour, lightly butter, then spread a teaspoon Russian caviare over each toast. Finely chop up the whites of two hard-boiled eggs, evenly sprinkle them over the six round pieces, then arrange one anchovy in oil, ringshape, on the centre of each, fill the inside of the anchovy ring with a little freshly chopped parsley, dress on a side dish, decorate with a little parsley greens, six quarters lemon and serve.

1571. CREME OF CHICKEN, CHEVREUSE Cut head off, draw and wipe a fowl of about three pounds; place it in a large saucepan with a sliced carrot, two sliced onions, three sliced leeks, three sliced branches celery, two branches parsley, one branch chervil, one clove garlic, one ounce raw lean bacon, one ounce raw lean ham, one bay leaf, one sprig thyme, one clove, twelve allspice, four quarts water, one level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil two hours and a half.

Finely slice three ounces well-cleaned, fresh mushrooms, place in a large saucepan with one and a half ounces butter and brown fifteen minutes, stirring meanwhile; lift them up with a skimmer and place in mortar, and keep butter in pan on corner of range until required. Remove fowl from broth, skin and bone it, place meat in the mortar with mushrooms and thoroughly pound both to a smooth paste, place and keep on a plate. Add two and a half ounces flour to mushroom butter, mix

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well while heating for one minute, then strain broth through a Chinese strainer into this roux; gradually add the fowl and mushrooms, mixing on range until it comes to a boil, then add one gill cream; and let boil twenty-five minutes. Dilute two egg yolks with quarter gill cream and the juice of half a lemon, add to the soup, mixing while heating for three minutes, but not allowing to boil. Remove, strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add three tablespoons boiled rice, mix a little and serve.

1572. BROOK TROUT, CAUTERETS Trim, draw by the gills and wipe three medium very fresh brook trout. Place in a bowl a half ounce butter, half teaspoon freshly chopped parsley, one branch chopped chervil, one teaspoon anchovy paste and juice of a quarter lemon. Mix all well together and equally divide it in the inside of the three trout, arrange them in a frying pan, season with half teaspoon salt and three saltspoons of white pepper, add half ounce good butter, a half gill white wine, juice of a quarter lemon and six minced shallots. Cover with a lightly buttered paper, set in oven thirty minutes, remove and dress on a dish. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for half a minute, then strain the fish liquor into this pan; add a half gill hot milk and mix with a wooden spoon until it comes to a boil, then let boil eight minutes, occasionally mixing. Dilute an egg yolk with two tablespoons cream, add to the sauce, mixing while heating one minute longer, strain over fish and 1578. FILETS MIGNON, FIN DE SIECLE Cut from two pounds of filet six equal pieces, lightly flatten them, season all around with a teaspoon salt and half teaspoon white pepper. Finely chop two ounces raw veal, half a green pepper and half a bean garlic; place in a mortar with three saltspoons salt, one saltspoon each cayenne and grated nutmeg, pound to a smooth paste, add one egg yolk, one tablespoon of cream, and mix well. Evenly spread this force on both sides of the filets and carefully roll filets in melted butter, then in bread crumbs.

Peel and thoroughly wash six heads fresh mushrooms and place in a frying pan with a tablespoon melted butter. Season with a teaspoon salt and two saltspoons white pepper, fry for four minutes on each side, lift them up and keep on a plate. Arrange the filets in the mushroom pan, one beside another, and gently fry for six minutes on each side. Have six round, freshly prepared pieces of toast placed on a hot dish, arrange the filets over them, then place a mushroom on top of each filet. Pour a Bordelaise sauce (No. 28) around the filets and serve. 1579. FRESH STRING BEANS WITH BUTTER Break the blossom end, pull it backward to remove string, and trim off the thin strips from the other eiid of a quart of very fresh, tender string beans. Thoroughly wash in. cold water and let stand in the water ten minutes, drain, then plunge in two quarts boiling water with a

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M6NDAY, THIRD WEEK OF MAY 465 teaspoon of salt, and boil forty minutes. Drain on a sieve, replace in saucepan, adding half ounce good butter, half teaspoon salt and three saltspoons white pepper, mix well with a fork, dress on a vegetable dish nd serve.

1580. SWEETBREADS, HONGROISE Have six heart sweetbreads blanched (No. 33). Place a mirepoix (No. 271) in a small frying pan with half ounce butter and place breads on top. Season with half teaspoon salt and three saltspoons paprika, place pan on fire five minutes, then moisten with three gills water and two tablespoons sherry, cover with a lightly buttered paper, set in oven forty minutes, remove, dress on a dish and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, and heat for half minute; remove fat from sweetbreads gravy, strain into the roux, mix with wooden spoon until it comes to a boil, and let boil for fifteen minutes. Add three saltspoons paprika and half gill cream, mix well and let boil five minutes longer. Dilute an egg yolk in a tablespoon cream, add to sauce, mix lightly while heating for one minute, strain sauce over breads, arrange six timbales of rice (No. 521) around breads 1581. PUNCH AU KIRSCH Prepare a lemon water ice (No. 376), adding when in the freezer two and a half tablespoons Swiss kirsch, mix with the spatula and serve in six sherbet glasses.

1582. HAZEL-NUT ICE CREAM Shell a pint of hazel nuts and finely chop without skinning them, place on a tin, set in oven with door open and let get a nice brown colour, tossing them once in a while. Remove and let cool off. Prepare a vanilla ice-cream preparation (No. 42). Strain it into the freezer, then add chopped nuts and proceed to freeze and serve the same. Monday, Third Week of May Sliced Pineapples (407) Sago with Cream Scrambled Eggs, Manchester Chicken Livers en Brochettes (600) Parisian Potatoes (711) Fried Corn Cakes 1583. SAGO WITH CREAM Place in a small enamelled saucepan a half pint water and half pint milk, with a half teaspoon salt; place on fire and as soon as it comes to a boil add six ounces sago. Mix well with a wooden spoon and let boil twenty minutes, occasionally stirring meanwhile, pour into a deep hot dish and serve with cold cream or milk and powdered sugar separately.

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1584. SCRAMBLED EGGS, MANCHESTER Prepare six English muffins (No. 528). With a teaspoon scoop out all the interior, so as to form regular patties. Crack eight fresh eggs into a bowl, add half a gill milk, two saltspoons salt, two saltspoons white pepper, and sharply beat up with a fork for a minute. Heat a tablespoon butter in a frying pan, add twelve anchovies in oil cut in small pieces and gently cook three minutes, drop in the beaten eggs and cook six minutes, stirring meanwhile. Dress muffins on a large dish, evenly divide the scrambled eggs into them and serve.

1585. FRIED CORN CAKES Place in a bowl half a pound cornmeal flour with two tablespoons butter, two saltspoons baking powder, one egg and three tablespoons milk. Beat up with a whisk for two minutes. Lightly butter a large frying pan. Take a tablespoon of the cornmeal preparation and drop into pan; continue doing so till all finished, keeping them a little apart from one another, and fry for four minutes on each side or until of a nice golden colour. Remove, drain on a cloth, dress on a plate and Souffle" of Lobster (879) Pork and Beans, New York Style Apple Pancakes 1586. PORK AND BEANS, NEW YORK STYLE Soak a pint of large white beans in plenty of water over night, or six hours at least. Drain, place in a saucepan with two quarts water one and a half pounds salt pork, one carrot cut in quarters, one onion with two cloves stuck in it. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to pan with half a teaspoon white pepper, cover and let boil two and a half hours, remove, drain on a sieve, remove carrots, onions and bunch of herbs. Replace the beans in same pan, add one ounce good butter with a gill molasses, mix well, then place in a baking dish. Cut pork in thin slices and arrange them over the beans, one overlapping another, sprinkle two tablespoons fresh bread crumbs over, place in oven twenty-five minutes, remove 1587. APPLE PANCAKES Prepare a French pancake batter (No. 17). Peel and core two medium apples cut in quarters, then finely slice them. Heat half ounce good butter in a frying pan, add apples with half teaspoon vanilla essence and one tablespoon powdered sugar, toss them well and place in batter, mix well, and proceed to make and serve the cakes as per No. 17.

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MONDAY, THIRD WEEK OF MAY 467 Potage Sorrel with Rice Codfish Saute", Lyonnaise Potato Croquettes Calves' Tongues en Papillotes Celery Braise" (359) Lettuce Salad (148) Banana Pudding 1588. POTAGE SORREL WITH RICE Remove stalks of a quart of very fresh sorrel. Wash well in running cold water, drain, press out water with hands, then cut it into julienne strips. Heat a tablespoon melted butter in a saucepan, add the sorrel, cover pan and let steam on a slow fire ten minutes. Add two tablespoons flour, mix well with spoon, moisten with two quarts white broth (No. 701) and one pint milk. Season with a teaspoon salt, half teaspoon white pepper and a teaspoon sugar, mix a little, add three ounces raw rice, then let slowly boil forty minutes; add the whites of two eggs, one gill cream, and boil one minute. Dilute the two egg yolks with a half gill milk, add to soup, continually mix while cooking for two minutes, remove, pour into a hot soup tureen and serve.

1589. CODFISH SAUTE", LYONNAISE Season three fresh codfish steaks of three-quarters of a pound each with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add two finely sliced white onions, gently brown for five minutes, place in the steaks one beside another, and briskly fry four minutes on each side. Set in oven to bake for ten minutes, remove, dress on a hot dish, pour two tablespoons vinegar and half teaspoon freshly chopped parsley in pan, mix well, pour over fish and serve.

1590. CALVES' TONGUES EN PAPILLOTES Place a mirepoix (No. 271) in a saucepan and lay over it three fresh calves' tongues. Moisten with three quarts water, adding a tablespoon salt and half teaspoon pepper, cover pan, and let gently boil on range for one hour and ten minutes. Take up the tongues, skin, neatly trim, and cut each in two lengthwise. Prepare an Italian sauce (No. 1244), adding three tablespoons bread crumbs, mix well and keep on table.

Broil twelve very thin slices ham two minutes on each side and keep on a plate. Have six sheets white paper sixteen inches square, fold in two, then cut in heart shape the length and width of pan, and lightly oil both sides. Place a slice of ham on one side of paper, spread a tablespoon Italian sauce and lay a piece of tongue on top of same; spread another tablespoon of sauce over the tongue, arrange another piece of ham on top, and fold up the two edges together firmly, so as to entirely envelop articles. Proceed the same with others, place on a roasting tin, set in oven ten minutes, remove, dress on a dish and sei\e.

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1591. BANANA PUDDING Place in a bowl four ounces granulated sugar, one ounce butter, three egg yolks, a teaspoon vanilla essence, and briskly stir with a wooden spoon five minutes. Add four ounces sifted flour, three finely sliced, peeled, sound bananas, and gently mix. Beat up whites of the three eggs to a stiff froth, and gradually add to mixture, place preparation in a lightly buttered pudding mould, set to bake in a moderate oven for forty minutes, remove, unmould on a hot dish, pour a raspberry sauce (No. 714) over and serve.

Tuesday, Third Week of May Grape Fruit (130) Malta Vita Eggs Molet, Baltimore Kippered Herring (153) Hamburg Steaks with Onions (108) 1592. MALTA VITA Place a small quantity of Malta on the saucers, pour a little cream or fruit juice one side of saucer and moisten article as eaten. 1593. EGGS MOLET, BALTIMORE Cut six large raw oysters in four pieces each, place in a small saucepan with a finely chopped truffle, two tablespoons sherry, one and a half gills demi-glace (No. 122), half teaspoon freshly chopped parsley and half saltspoon cayenne pepper. Mix well and let boil for five minutes. Boil twelve fresh eggs for five minutes, take up and plunge in cold water for one minute, shell, dress on a dish, pour sauce over and serve. Consomme" in Cups (52) Soft Clams, Grant Virginia Ham Glac6 with Spinach Orange Fritters 1694. SOFT CLAMS, GRANT Discard all sandy parts of thirty-six large, very fresh, soft clams, keeping nothing but the perfect bodies. Plunge in boiling water for one minute, drain and keep on a plate. Heat one and a half tablespoons melted butter in a saucepan, adding three sound, very finely chopped shallots, half a finely chopped green pepper, two white, crisp branches celery also finely chopped, and brown to a nice light-brown colour, occasionally stirring meanwhile; add two tablespoons flour, stirring while heating for one minute. Pour in one gill cream, one gill milk, two tablespoons sherry, a teaspoon anchovy essence, a tablespoon Worcestershire sauce, half a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well until it comes to a boil, then add the clams; carefully mix without breaking them. Pour into a baking dish, arrange

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TUESDAY, THIRD WEEK OF MAY 469 six thin slices broiled bacon (No. 13) on top, sprinkle two tablespoons Parmesan cheese over, divide half ounce good butter in small bits on top, set in oven to bake for ten minutes, or until a nice golden colour, remove 1595. VIRGINIA HAM GLAC£ WITH SPINACH Procure a very small raw Virginia ham, soak in cold water for six hours, then boil in plenty of boiling water for three hours. Remove, tear off skin and neatly trim all the black adherings and lay in a roasting tin; dredge two ounces granulated sugar over, pour three tablespoons good sherry in the pan, then set in the oven to glaze for twentyfive minutes, frequently basting meanwhile. Dress on a hot dish, and arrange the same amount of spinach (No. 247) around the ham. Pour one and a half gills demi-glace in the roasting pan, boil for five minutes, pour the sauce around the dish, adjust a curled paper at the end bone and serve.

1596. ORANGE FRITTERS Peel, skin and divide three sound, juicy oranges in sections, place in a bowl with an ounce sugar and two tablespoons rum, turn well in seasoning, and let infuse for fifteen minutes.

Prepare a frying batter (No. 204), roll the oranges in the batter, then drop in boiling fat and fry for ten minutes. Remove, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar Olives Tunny Fish, Pickled Pure"e of Peas with Vermicelli Weakfish Saut£ au Cerfeuil Potato Noisettes (321) Chicken Croquettes, Sauce Perigueux Fresh Asparagus Tips in Cream Roast Beef (126) Chicory Salad (38, Chocolate Biscuits with Jam 1597. TUNNY FISH, PICKLED Open a small can of tunny fish, cut six very thin, small slices, dress on a side dish with a few leaves green lettuce and six slices lemon and serve. 1598. PUR£E OF PEAS WITH VERMICELLI Prepare and keep hot a puree St. Germain (No. 142). Crack four ounces vermicelli, plunge in a pint of boiling water with half teaspoon salt and boil for fifteen minutes, drain on a sieve, add to the puree, boil for five minutes, pour in a soup tureen and serve. 1599. WEAKFISH SAUT£ AU CERFEUIL Scale, trim and wipe a very fresh weakfish of three pounds. Heat two tablespoons oil in a frying pan, season fish with a teaspoon salt and half teaspoon white pepper, add it to the pan and gently fry for five minutes on each side, then set in the oven for ten minutes. Remove, dress on a hot dish, free the pan of oil, add half ounce good butter, then toss on the fire until of a nice brown colour. Add the leaves of

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three branches chervil and the juice of half a sound lemon, lightly toss, pour over the fish and serve.

1600. CHICKEN (OR TURKEY) CROQUETTES, SAUCE P£RIGUEUX Pick out all the meat from the turkey left over from yesterday, cut into small dice, then proceed to finish the croquettes exactly as No. 700. Dress on a dish, adjust a paper frill at end of each croquette, pour a hot sauce perigueux (No. 677) around and serve.

1601. FRESH ASPARAGUS TIPS IN CREAM Cut all tender parts of a large bunch of fresh green asparagus in one-inch-long pieces. Plunge in a quart boiling water with a teaspoon salt, a teaspoon sugar, boil twenty minutes and drain on a sieve. Mix in a saucepan a half ounce butter with one ounce flour, heat for a half minute, then pour in one gill hot milk, one gill cream, half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boil, then add the tips with half ounce good butter; mix well, let boil for five minutes, pour in a vegetable 1602. CHOCOLATE BISCUITS WITH JAM Place four ounces powdered sugar in a bowl with five egg yolks, one saltspoon salt, a half teaspoon vanilla essence, and mix well with a wooden spoon for five minutes. Beat up the whites of the five eggs to a stiff froth, add to the yolks with three ounces sifted flour, and lightly mix with a skimmer. Line a lightly buttered small square pastry pan with lightly buttered paper, drop in the preparation, neatly smooth the surface, sprinkle a little powdered sugar over, and set in a moderate oven for twenty-five minutes. Remove, let cool off, turn the cake on a clean table, lift up the paper and spread three tablespoons raspberry jam over surface of cake.

Prepare a glace au chocolate (No. 1281), spread evenly over the jam and let cool off. Cut the cake in twelve even pieces, dress on a dish with a folded napkin, set in the oven for ten seconds, remove and serve. Wednesday, Third Week of May Baked Apples (44) Cream of Wheat Eggs, Calcutta Broiled Bluefish (328) Calves' Liver with Bacon (155) Potatoes au Gratin (672^ 1603. CREAM OF WHEAT Place in a saucepan a half pint each water and milk with three saltspoons salt, and as soon as it comes to a boil add a half cup cream of wheat; lightly mix with a wooden spoon and let gently boil for thirty minutes, stirring at the bottom occasionally, pour into a hot deep dish and serve with cream and powdered sugar separately.

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WEDNESDAY, THIRD WEEK OF MAY 471 1604. EGGS, CALCUTTA * Plunge four ounces raw rice into a pint boiling water and boil for thirty-five minutes, thoroughly drain on a sieve, then place in a large baking dish, adding one and a half gills cream or rich milk, half ounce good butter, half teaspoon curry powder, half teaspoon salt, one saltspoon each cayenne and grated nutmeg; mix well and let come to a boil, then carefully crack in twelve fresh eggs, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for six minutes, Frogs' Legs, Saute" Meuniere Pieds-Paquet, Marseillaise (1442) Macaroni, Suisse Gateaux Religieuses (837) 1605. FROGS' LEGS, SAUT£ MEUNIERE Clip off with scissors the claws of one and a half pounds fresh frogs' legs, thoroughly wipe them, place on a plate, season with half teaspoon salt and two saltspoons white pepper, lightly baste with milk, then roll in flour and briskly shake them on a sieve to remove all superfluous flour. Thoroughly heat two tablespoons melted butter in a frying pan, add the legs and brown for fifteen minutes, gently tossing meanwhile. Dress on a dish, sprinkle over half teaspoon freshly chopped parsley and the juice of half a lemon. Place half ounce butter in pan, toss on fire until a light brown, pour over the legs and serve. 1606. MACARONI, SUISSE Boil three-quarters of a pound of best macaroni in three quarts water with a teaspoon salt for forty minutes. Drain on a sieve, return to the saucepan, season with half teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one ounce good butter and two ounces grated Swiss cheese; carefully mix with a fork until well amalgamated, transfer to a deep dish. Nicely brown a very finely chopped white onion in a frying pan with a tablespoon butter for eight minutes, frequently mixing meanwhile, then pour over macaroni and serve. Celery (86) Devilled Almonds (954) Consomme Chiffonnade, aux Fines Herbes Planked Pompano, Breslin Squabs en Estouffade (59?) Asparagus, Sauce Mousseline Roast Ribs of Lamb, Mint Sauce (255) Romaine Salad (214) Honey Pudding 1607. CONSOMM£ CHIFFONNADE, AUX FINES HERBES Prepare and strain into another saucepan a consomme* (No. 52), then let it gently simmer until required. Cut in very thin julienne strips six well-cleaned green lettuce leaves, six well-trimmed, clean leaves spinach and twelve thoroughly washed leaves of sorrel; place these green vegetables in a small saucepan with half ounce good butter

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and a teaspoon sugar; mix well, cover pan, let cook for ten minutes, stirring with fork once in a while; drain on sieve, add to consomme with two tablespoons each cooked asparagus tips, green peas and string beans cut in short pieces, a teaspoon freshly chopped parsley, half teaspoon chopped chives, leaves from two branches chervil, season with teaspoon sugar, lightly mix, boil ten minutes, pour consomme in tureen and serve. 1608. PLANKED POMPANO, BRESLIN Procure two very fresh pompanos one and a half pounds each. Neatly trim and wipe, make a few incisions on both sides of the skin of each, evenly season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Completely oil the surface of an oak plank (board), lay the fish one beside another on the plank, baste with a little melted butter, set in the oven to bake for twenty minutes and remove to a table. Have a brioche potato preparation (No. 91). Place the potatoes in a pastry bag with a dentilated tube at the bottom, and by carefully pressing it down make a nice border around the edges of the plank. Finely slice ten medium-sized, peeled and thoroughly cleaned fresh mushrooms, one green pepper and four sound shallots, and lightly brown these articles in a frying pan with a tablespoon sweet oil for five minutes, then place them on top of the pompanos. Neatly arrange two finely sliced, peeled raw red tomatoes around the fish, sprinkle over half teaspoon salt, three saltspoons pepper, half teaspoon finely chopped parsley, one tablespoon fresh bread crumbs and the juice of half a lemon. Set in the oven to bake for twenty-five minutes, remove and serve. 1609. HONEY PUDDING Place four ounces honey in a bowl with four ounces stale cakes or bread crumbs, stir with a wooden spoon three minutes, then add two ounces rice flour, the grated rind of a lemon, half teaspoon ground ginger, one gill milk, one ounce butter, the yolks of three eggs, and sharply mix for five minutes. Beat up the whites of the three eggs to a stiff froth, gradually add to mixture, and gently mix with the skimmer for a minute. Pour the preparation into a lightly buttered pudding mould, set in oven and bake for fifteen minutes, remove, unmould on a dish, pour a Groseille-maraschino sauce (No. 771) over and serve. Thursday, Third Week of May Cero Fruto Poached Eggs, Tarragon Broiled Shad. Anchovy Butter (1289) Beefsteaks, Maitre d'Hotel (172) Potatoes Saute" (135) 1610. CERO FRUTO Place two ounces Cero Fruto in a clean tin, set in the oven to heat for five minutes, frequently tossing meanwhile. Remove, evenly divide into six saucers, and serve with cream or thick cold milk separately.

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THURSDAY, THIRD WEEK OF MAY 473 1611. POACHED EGGS, TARRAGON Place three quarts water in a saucepan with a tablespoon salt and two tablespoons tarragon vinegar, and as soon as it comes to a boil carefully crack six fresh eggs and poach them for three minutes. Carefull) lift up with the skimmer and arrange over three freshly prepared pieces of toast. Prepare six more in a similar way, and sprinkle over all two teaspoons freshly chopped tarragon leaves. Have an ounce butter in a frying pan, and toss on the fire until of a nice light brown colour, pour over the eggs and serve.

Lobster Patties, Augusta Goulash, Hungarian (263) String Beans with Butter (1579) French Pancakes au Kummel (426) 1612. LOBSTER PATTIES, AUGUSTA 4 Prepare and keep hot six small patties (No. 929). Plunge two live lobsters, one and a half pounds each, in a gallon boiling water with a tablespoon salt for twenty minutes. Lift up, let cool off, crack the shells, pick out all the meat and cut in half-inch pieces. Heat one and a half ounces good butter in a saucepan, add half a finely chopped onion, four chopped branches celery, one scund, seedless green pepper, and gently brown for eight minutes, occasionally stirring meanwhile. Add the lobsters, with eighteen freshly opened little neck clams, six sliced canned mushrooms, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook for five minutes, sprinkle over two ounces flour, and stir well while cooking for one minute. Pour in two tablespoons sherry, one gill hot milk and one gill cream, mix well until it comes to a boil, and let slowly boil for ten minutes. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, and add to the lobster; mix while heating for two minutes, remove, dress the patties on a hot dish, fill with the preparation, cover and serve.

Little Neck Clams (1457) Potage Veal, Indienne Chicken Halibut, Caper Sauce Potatoes, Brabant (1220) Mutton Steaks, Carozzi Fried Eggplant (460) Roast Chicken (290) Escarole Salad (100) Coffee Ice Cream Lady Fingers (150) 1613. POTAGE VEAL, INDIENNE Cut in small square pieces half pound raw lean veal, one medium red carrot, one white medium onion, two well-cleaned leeks, one medium green pepper and three branches crisp, white celery. Place these in a large saucepan with half an ounce clarified butter and brown for fifteen minutes, stirring meanwhile with a wooden spoon. Moisten with three quarts hot water and two gills tomato sauce (No. 16); add one

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pound knuckle of veal, one tablespoon salt, half teaspoon white pepper, one teaspoon curry powder and two tablespoons Worcestershire sauce. Mix well and gently boil for forty-five minutes, then add three ounces raw rice, three slices peeled eggplant and two peeled and cored apples cut in small squares, lightly mix, then boil for forty minutes longer. Remove bone, skim the fat from the surface, pour into a hot tureen and serve. 1614. CHICKEN HALIBUT, CAPER SAUCE Procure three slices fresh chicken halibut of three-quarters of a pound each. Place in a frying pan with half ounce butter, half gill white wine, one gill water, two branches parsley, juice of a quarter lemon, a teaspoon salt and half teaspoon white pepper. Cover fish with lightly buttered paper, then cook on range five minutes and set in oven for twenty-five minutes and remove, lift up paper, take up fish with a skimmer v dress on a hot dish and remove spinal bone. Prepare a caper sauce (No. 1246), add two tablespoons of the fish liquor to the caper sauce, mix well, pour over fish and serve. 1615. MUTTON STEAKS, CAROZZI Cut three steaks from a tender leg of mutton, three-quarters of a pound each, evenly season all around with a teaspoon salt, half teaspoon white pepper and two saltspoons cayenne. Heat two tablespoons melted butter in an earthen casserole, place steaks in it, and briskly fry on each side for five minutes on range. Take up with fork and keep on a plate, then add six finely chopped shallots to pan with chopped rind of a sound lemon, cook three minutes, then mix in a tablespoon flour. Moisten with a gill claret and one and a half gills water, mix well, then add half pint raw, fresh, tender peas, half teaspoon freshly chopped parsley, a bean chopped garlic, the leaves from a branch of chervil, three saltspoons salt and half teaspoon sugar. Mix well, let come to a boil, then add steaks, tightly cover pan, set in oven one hour, remove and serve without uncovering.

1616. COFFEE ICE CREAM Prepare a vanilla preparation (No. 42). Strain one gill freshly made strong coffee into preparation, mix it well, strain into freezer and proceed to freeze and serve as the vanilla.

Friday, Third Week of May Grape Fruit (130) Hominy (45) Eggs, Wingfield Codfish, Meuniere (240) Broiled Pigs' Feet (434) Baked Sweet Potatoes (14) Vanilla Buns 1617. EGGS, WINGFIELD Finely slice a medium white onion, place in small saucepan with one and a half gills milk, three saltspoons salt, one saltspoon cayenne and

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FRIDAY, THIRD WEEK OF MAY 475 one saltspoon grated nutmeg, lightly mix, then boil twenty-five minutes. Strain through a Chinese strainer into a small saucepan, add one ounce good butter and a half gill cream; mix well. Divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons white pepper, lay on a tin, set in oven five minutes, remove and serve. 1618. VANILLA BUNS Sift a half pound flour on corner of table, make a fountain in centre, pour in it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt, and knead all well together with the hand for five minutes, or until a light dough. Place dough in large bowl, and set in cool place thirty minutes, then add two eggs, two ounces well-picked currants, half an ounce candied lemon-peels, finely chopped, and a teaspoon vanilla essence (No. 3232), then briskly beat up with the hand five minutes. Divide paste into six equal parts, roll out each piece into cake form and place in lightly buttered tin to rest fifteen minutes. Moisten with a beaten egg the surface of each, then set in oven twenty minutes, or till of a nice golden colour, remove and serve.

Golden Buck (1144) Lobster Croquettes, Sauee Italienne Mutton Liver,.Loraine Boston Cream Pie 1619. LOBSTER CROQUETTES, SAUCE ITALIENNE Prepare a lobster forcemeat (No. 201). Divide forcemeat in six equal parts and roll out on a lightly floured table to nice croquette forms. Dip in beaten egg, then roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, drain well on cloth, pour an Italian sauce (No. 1244) on a hot dish, dress croquettes over, adjust a fancy frill paper at end of each croquette and serve. 1620. MUTTON LIVER, LORAINJC 3 Cut a. very fresh mutton liver in twelve slices and evenly season all around with a teaspoon salt and half teaspoon white pepper. Thoroughly heat one and a half tablespoons melted butter in frying pan, add the liver, and briskly fry three minutes on each side. Remove and keep on a plate. Add one each finely minced onion, green pepper and bean of garlic to the pan and gently brown for eight minutes, occasionally stirring meanwhile. Add three tablespoons flour, stir well, and brown three minutes more. Pour in two gills pure tomato juice, a half gill white wine, a half gill water, three saltspoons salt, a half saltspoon cayenne pepper and a half teaspoon chopped parsley. Continually mix with wooden spoon until it comes to a boil, then add the mutton liver, cover pan, and set in oven forty-five minutes. Remove, dress on a hot dish and serve.

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1621. BOSTON CREAM PIE Place four ounces sugar in a copper basin with four eggs and half teaspoon vanilla essence, place basin on range, and sharply whisk for twelve minutes. Take from range and add four ounces sifted flour, gently mix with skimmer two minutes, add two ounces melted butter, lightly mix a minute more, drop preparation in a buttered deep pie plate and set in oven to bake twenty minutes. Remove, let cool off, split pie in half, crosswise, spread a creme patissiere (No. 1280) on the split side of both half cakes, join, close again, dredge powdered sugar Bisque of Shad Roes Kingfish, Mornay Tenderloin Cutlets, Newport Flageolets with Butter (95) Omelette, Gibbons Roast Duckling with Apple Sauce (187) Chicory Salad (38) Jelly, Moscovite 1622. BISQUE OF SHAD ROES Cut in half-inch pieces two shad roes of about three-quarters of a pound each and keep on plate until required.

Heat one ounce butter in a large saucepan, add one each finely sliced carrot and white onion, two branches parsley, one branch chervil, one bay leaf and one clove; gently brown ten minutes, then add the shad roes; mix well with wooden spoon and cook ten minutes, then sprinkle over two and a half ounces flour; mix two minutes, moisten with two and a half quarts boiling water, season with a heavy teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well while boiling for three minutes, then let gently boil forty-five minutes; add one pint cold milk, let cook fifteen minutes more; dilute two egg yolks with one gill cream, juice of half a lemon and two tablespoons sherry; add to the soup, mix while heating for five minutes, but do not allow to boil; add half ounce good butter in small bits, mix well, remove, press bisque through a sieve into a basin, then through a cheesecloth 1623. KINGFISH, MORNAY Neatly trim and wipe two fresh kingfish of one and a half pounds each; place in a frying pan with half ounce butter, half gill white wine, two branches parsley, juice of a sound quarter lemon, half teaspoon salt and three saltspoons white pepper. Cover fish with lightly buttered paper, boil five minutes on range, then set to bake in oven for twenty minutes. Remove, lift up with a skimmer, lay in baking dish. Pour a sauce Mornay (No. 526) and sprinkle a little grated Parmesan cheese over the fish, and set in oven for fifteen minutes. Remove, cut a

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FRIDAY, THIRD WEEK OF MAY 477 sound lemon in half, then slice it finely, arrange slices around fish 1624. TENDERLOIN CUTLETS, NEWPORT Chop exceedingly fine one pound tenderloin of beef, half a pound raw lean veal, four ounces raw beef marrow and place these in a bowl on the ice. Season with a half teaspoon salt, one saltspoon cayenne, one saltspoon grated nutmeg, one saltspoon mixed allspice, and stir with wooden spoon five minutes. Peel, wash carefully, drain and cut in small squares six fresh, sound mushrooms, and brown in a frying pan with a tablespoon butter five minutes. Lift up with a skimmer and add to the bowl, with one ounce cooked ham cut in small squares, one tablespoon brandy, one tablespoon sherry, a half gill cream, and thoroughly mix with wooden spoon three minutes. Divide this preparation into twelve equal parts and give them nice cutlet forms, roll in melted butter, then in fresh bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, lay in the cutlets one beside another, and gently fry five minutes on each side. Pour a Be*arnaise sauce (No. 34) on a hot dish, dress the cutlets, one overlapping another, crownlike, over the sauce; adjust a white frill of paper at the end of each cutlet and serve.

1625. OMELETTE GIBBONS Neatly trim a thick, white, medium cauliflower, plunge it in three quarts boiling water with a tablespoon salt and a gill milk, and boil forty-five minutes. Remove, thoroughly drain, then carefully press it through a wire sieve into a small pan, add half an ounce good butter, two egg yolks and one gill cream. Season with a half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, sharply whisk while heating for six minutes, and shift pan on corner of range. Crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt, three saltspoons white pepper, and sharply beat up with fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest for quarter of a minute. Turn into a hot dish, pour cauliflower preparation and sprinkle a tablespoon grated Parmesan cheese over all, set in brisk oven for five minutes, remove and serve.

1626. JELLY, MOSCOVITE Place in a small saucepan one ounce clear gelatine, with juice of a lemon, one and a half pints water, a half pound sugar, and mix on fire with wooden spoon until thoroughly melted. Strain through cloth into a copper basin on the ice, add a half gill sherry, and when the jelly begins to congeal whisk it to a froth. Pour jelly into a quart mould, lay mould on ice and let stand until thoroughly firm, remove, carefully immerse in tepid water for a few seconds, wipe all around, unmould on a cold dish with a folded napkin and serve.

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Saturday, Third Week of May Cherries with Cream (1527) Rice Flour and Milk (464) Eggs, Aigredoux Breaded Veal Cutlets, Tomato Sauce (55) Bread-Crumb Cakes 1627. EGGS, AIGREDOUX Cut six small, Spanish sweet peppers in small squares, place in saucepan with a half teaspoon finely chopped tarragon, half teaspoon chopped chervil and half gill good vinegar, cover pan and let reduce five minutes. Pour in one and a half gills demi-glace (No. 122) and a tablespoon sherry, lightly mix, re-cover pan and let boil six minutes longer. Pour sauce into a large baking dish and carefully crack twelve fresh eggs over it, evenly season with a half teaspoon salt and three saltspoons white pepper, pour a tablespoon melted butter over, set in hot oven six minutes, then remove and serve.

1628. BREAD-CRUMB CAKES Prepare a wheatcake preparation (No. 136). Put in a saucepan half ounce butter with three tablespoons fresh bread crumbs, place on fire and toss until crumbs are a nice brown colour. Thoroughly drain on a cloth, then add to the wheat-cake preparation, lightly mix and proceed to finish cakes the same way.

Fish Coquilles (1284) Irish Stew (425) Norfolk Salad Chestnut Fritters 1629. NORFOLK SALAD Cut in thin slices two medium-sized red tomatoes, one peeled cucumber, four branches crisp white celery and six vinegar pickles; place in a salad bowl, adding two chopped cold hard-boiled eggs, lightly mix the vegetables, then season with four tablespoons dressing (No. 863), thoroughly mix and serve.

1630. CHESTNUT FRITTERS Slit both sides of thirty large chestnuts, place on a roasting pan, roast in oven twenty minutes, remove and carefully shell them with a coarse towel. Place in a saucepan four ounces sugar, one teaspoon vanilla essence, a tablespoon rum and one pint cold water, and as soon as it comes to a boil drop in the chestnuts and boil thirty minutes. Remove from fire and let cool off in the syrup, lift chestnuts up with a skimmer and thoroughly drain them, then boil syrup fifteen minutes.

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SUNDAY, FOURTH WEEK OP MAY 479 Prepare a frying batter (No. 204), roll chestnuts in the batter, then plunge in boiling fat and fry ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, strain syrup into a dish, arrange chestnuts over, sprinkle a little powdered sugar over all and Consomme", Colbert Filet of Sole, White Wine (286) Potatoes, Bernoise (593) Porterhouse Steak, Bordelaise Butter Beans (1494) Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148) 1631. CONSOMME", COLBERT Prepare and strain in a saucepan a consomme (No. 52), then keep it simmering until required. Cut in thin, one-inch-long julienne strips one red, peeled medium carrot and one turnip, two small white onions, the white parts of two leeks, two branches celery and one sound seeded green pepper; place these in a small saucepan with half teaspoon salt, half saltspoon sugar, half ounce butter and one gill of the consomme; mix well, cover vegetables with lightly buttered paper, cover the pan, set in oven forty-five minutes, remove, pour all the contents of the pan into the consomme with the leaves of two branches of chervil, boil five minutes, pour into soup tureen, add six freshly prepared, well-trimmed poached eggs and serve.

1632. PORTERHOUSE STEAK, BORDELAISE Procure a porterhouse steak from the short loin, one and a half inches thick, trim off fat a little, season all over with a teaspoon salt and half teaspoon pepper, then neatly rub both sides with a tablespoon oil; arrange on a broiler and broil on a charcoal fire twelve minutes on each side. Remove, place on a large hot dish, pour a Bordelaise sauce (No. 28) over, sprinkle a little chopped parsley over all and serve. Sunday, Fourth Week of May Stewed Prunes (i) Cornmeal Mush (326) Fried Eggs, Nicoise Fried Whitebait with Bacon (1305) Turkey Hash en Bordure (953*) 1633. FRIED EGGS, NICOISE Heat a tablespoon good olive oil in a large frying pan, add six finely sliced cepes (dried mushrooms), six stoned, sliced olives, and lightly brown for five minutes, tossing lightly meanwhile, then add two peeled, * Pick off all the meat from turkey left over from yesterday, then proceed to prepare the hash exactly as per No. 953.

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4So THE INTERNATIONAL COOK BOOK crushed, red tomatoes. Season with half teaspoon salt, three saltspoons white pepper and three saltspoons sugar, gently toss and cook five minutes longer. Crack in twelve fresh eggs, season equally with half a teaspoon salt and three saltspoons white pepper, then set in oven six minutes. Remove, carefully slide them on a hot dish, sprinkle a little freshly Clam Broth with Rice (800) Tartines of Shrimp. Mrs. Curtiss Mutton, Mix-Grilled Plain Broiled Tomatoes Fresh Strawberry Omelette 1634. TARTINES OF SHRIMP, MRS. CURTISS Shell one and a half pounds of cooked shrimps and cut them in small pieces. Heat one tablespoon butter in a small saucepan, add one each finely chopped onion and sound green pepper, and brown to a light colour six minutes, then add three tablespoons flour, stir well while heating two minutes, pour in two gills milk and one gill cream. Season with a half teaspoon salt, a saltspoon cayenne pepper, a saltspoon grated nutmeg, a tablespoon Worcestershire sauce and one teaspoon French mustard, then mix well until it comes to a boil. Add the shrimps, with two tablespoons raw rice, half a teaspoon freshly chopped parsley, onequarter of a bean of finely chopped garlic and the leaves of a branch of chervil; mix well and let gently cook forty-five minutes, occasionally stirring meanwhile. Remove and thoroughly pound it in a mortar, remove from the mortar and press through a sieve into a bowl. Prepare six pieces of toast, quarter-inch thick and three inches square. Trim evenly all around, spread neatly a very little anchovy butter over each, divide the shrimp force and sprinkle evenly a tablespoon finely grated Parmesan cheese over them. Divide a half ounce good butter in little bits over the tartine, place them on a tin, and set to bake in the oven ten minutes, remove, dress on a dish with folded napkin, decorate with six quarters lemon and parsley greens and send to table. 1635. MUTTON, MIX-GRILLED Neatly trim and flatten six thick mutton chops and skin six very fresh mutton kidneys. Mix on a plate a tablespoon oil, one good teaspoon salt and a half teaspoon white pepper; repeatedly turn both chops and kidneys in seasoning. Arrange and broil chops on a brisk fire six minutes on each side, remove and dress on a dish and keep hot. Arrange kidneys on a double broiler and broil three minutes on each side, then arrange them on dish with" the chops.

Broil six very thin slices ham two minutes on each side, dress over the chops, spread a maitre d 'hotel butter (No. 7) over all and serve. 1636. PLAIN BROILED TOMATOES Wipe neatly and cut crosswise six firm, medium, raw red tomatoes. Season with a teaspoon salt, half a teaspoon white pepper and half a

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SUNDAY, FOURTH WEEK OF MAY 481 teaspoon sugar. Oil a double broiler, then arrange tomatoes on broiler and broil over a brisk fire four minutes on each side. Remove, dress on a hot dish, decorate with a little parsley greens and serve. 1637. FRESH STRAWBERRY OMELETTE Pick off the stems, carefully wash and thoroughly drain a pint of fresh, ripe strawberries. Place in a bowl with two ounces powdered sugar, half a teaspoon vanilla essence (No. 32), a teaspoon rum and two tablespoons water, mix well in the seasoning and let infuse for fifteen minutes. Crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, two tablespoons sugar and sharply beat up with fork for two minutes. Heat half an ounce butter in a frying pan, drop in eggs, mix with fork for two minutes, let rest half minute; place one-fourth of the strawberries in centre of omelette, fold up the two opposite sides to join in centre, let rest for half minute only. Turn it on a hot dish, sprinkle two tablespoons sugar over the omelette, glaze surface with a red iron, arrange balance of the strawberries and juice around omelette and serve. Creme, Prince sse Broiled Blackfish, Maitre d'Hotel Potatoes, Bohemienne (1314) Larded Sirloin of Beef, Jardiniere Sweetbreads Saut£ with Fresh Mushrooms French Peas with Butter (1519) Fresh Cherry Coupes 1638. CREME, PRINCESSE Boil for thirty minutes a pint fresh asparagus tips in two quarts water with a half teaspoon salt; thoroughly drain and keep the water. Place the tips in a large saucepan with one ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile; then add the asparagus liquor, one and a half quarts broth (No. 701), one pound well- cleaned raw chicken bones, four ounces raw rice, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper, one onion with two cloves stuck in it, two branches parsley and one branch chervil; mix well and let slowly boil one hour and a half. Remove, press it through a sieve into a basin, return it to same pan, reset on fire, add one pint hot milk, gently mix and let boil twenty minutes. Dilute two egg yolks with half gill cream and add it to the soup with a quarter ounce good butter; mix with wooden spoon while heating for five minutes, but do not allow to boil. Strain through cheesecloth into a soup tureen and serve. 1639. BROILED BLACKFISH, MA!TRE D'H6TEL Scale, trim and wipe two fresh blackfish of one and a half pounds each. Make three small incisions on skin of both sides of each. Mix on a plate a tablespoon oil with a teaspoon salt and half a teaspoon white pepper; repeatedly turn fish in seasoning, then place on broiler and broil

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on a brisk fire eight minutes on each side. Remove, dress on a dish, pour a maitre d'hotel sauce (No. 7) over, decorate with a little parsley greens and six quarters of lemon and serve.

1640. LARDED SIRLOIN OF BEEF, JARDINIERE Neatly trim a little fat from top of the lean part of a two-and-ahalf -pound piece tender sirloin of beef. With the aid of a larding needle lard the surface with a few small strips larding pork. Place a mirepoix (No. 271) in a roasting pan, lay beef and spread two tablespoons melted lard on top, pour two tablespoons water into the pan, season with a teaspoon salt and a half teaspoon pepper. Set in oven to roast forty-five minutes, turning it over and basting once in a while. Remove, dress on a hot dish, skim fat from pan gravy, pour in one gill demi-glace (No. 122) and two tablespoons sherry; mix a little, boil five minutes, then strain gravy through a Chinese strainer over the sirloin. Dress a jardiniere garnishing (No. 65) at each end of dish and send to table. 1641. SWEETBREADS SAUT£ WITH FRESH MUSHROOMS Blanch and trim six heart sweetbreads (No. 33), then cut them in quarter-inch-thick slices. Finely slice ten peeled and thoroughly cleaned medium, fresh mushrooms. Heat one and a half tablespoons melted butter in a frying pan, add the breads and mushrooms, season with a teaspoon salt, three saltspoons white pepper, a saltspoon grated nutmeg, and lightly brown ten minutes or until a nice golden colour, occasionally stirring meanwhile. Add two tablespoons flour, stir well while heating for half minute, pour in two tablespoons sherry and one gill cream, mix till it comes to a boil, then let boil ten minutes, lightly mixing meanwhile. Remove, pour into a deep, hot vegetable dish and serve. 1642. FRESH CHERRY COUPES Pick off stems and carefully stone a pint fresh, ripe, sweet cherries; place in a bowl with two ounces sugar, two tablespoons kirsch and one tablespoon curajao, turn well in seasoning and keep on ice until required. Prepare a pint only of vanilla ice cream (No. 42). Evenly divide the cherries and liquor into six champagne glasses, then fill up with the vanilla ice cream, neatly smooth the surface, arrange a maraschino or candied cherry on top of each and serve.

Monday, Fourth Week of May Oranges (104) Barley in Cream (1068 Omelette with Green Peppers Yellow Perch Saute, Fines Herbes-(g7i) Smoked Beef in Cream (329) Potatoes Allumettes (196) Saffron Cakes 1643. OMELETTE WITH GREEN PEPPERS Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, half saltspoon grated nutmeg, and sharply beat up with

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MONDAY, FOURTH WEEK OF MAY 483 fork for two minutes. Cut in halves two large, sound green peppers, remove the seeds, then finely slice them. Heat a tablespoon melted butter in frying pan, add peppers and fry six minutes, occasionally tossing meanwhile. Drop in the eggs, add half a teaspoon freshly chopped parsley, mix with fork for two minutes, let rest half minute; fold opposite sides to meet in centre, let rest a minute, turn on a dish 1644. SAFFRON CAKES Prepare a frying batter (No. 136). Dilute a saltspoon Spanish saffron in a tablespoon lukewarm water and let infuse ten minutes, strain through a cloth into the batter, mix well, then proceed to make cakes in same manner.

Soft Shell Crabs Fried with Bacon Blanquette of Veal 1645. SOFT SHELL CRABS FRIED WITH BACON Remove the spongy parts under the side points and pull off the aprons from twelve fresh soft shell crabs. Season with a teaspoon salt and half a teaspoon pepper, lightly baste with milk, then roll in flour, drop in boiling fat and fry for six minutes. Lift up with a wire skimmer, drain on a cloth, dress on six freshly prepared pieces of toast, arrange six thin slices freshly boiled bacon on top of crabs, decorate with six quarters lemon and parsley greens and serve.

1646. BLANQUETTE OF VEAL Cut a three-pound breast of white, tender veal in two-inch square pieces. Soak in cold water for one hour, drain and place in a saucepan with just sufficient water to cover the veal. Add one carrot cut in quarters and two white medium onions. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, a sprig thyme, one sprig sage, one bay leaf, two cloves, a bean of garlic, and add to the veal. Season with a heavy teaspoon salt and a half teaspoon white pepper, mix a little, cover pan and let gently boil forty-five minutes, being careful to- skim off scum once in a while. Strain broth into a basin, remove carrots, onion and bunch of herbs from the veal. Mix in a saucepan a half ounce butter with one and a half ounces flour, and heat a minute, then pour in three-quarters of the veal broth and mix with wooden spoon until it comes to a boil. Dilute in a bowl two egg yolks with juice of half a lemon, half a gill' milk and a saltspoon grated nutmeg and add to sauce, sharply mix with a whisk three minutes, then strain sauce through cheesecloth upon veal, gently toss, pour in a large, hot, deep dish and serve.

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4S4 THE INTERNATIONAL COOK BOOK Radishes (58) Salted Walnuts Potage Lentils, Montagnarde Porgies, Monastere Potatoes, Hollandaise (a6) Chicken, Maryland (444) Oyster Plants with Tomato Sauce Roast Leg of Mutton (522) Escarole Salad (100) Vanilla Eclairs 1647. SALTED WALNUTS Carefully crack, without mashing, twenty-four good-sized sound walnuts; pick them out from shells without breaking, separate in sections, and proceed to prepare in same manner as salted almonds (No. 954). 1648. POTAGE LENTILS, MONTAGNARDE Soak one and a half pints lentils in cold water six hours at least; drain. Heat one ounce butter in a saucepan, add one finely sliced onion, four sliced leeks and half pound salt pork cut in small pieces; mix well and brown for ten minutes, stirring meanwhile; then add the drained lentils with four medium, peeled, sliced potatoes, two branches parsley, one branch chervil, one bean sound garlic, two bay leaves, two cloves and one and a half teaspoons crushed allspice; moisten with three quarts hot water, season with one teaspoon salt and half teaspoon white pepper, mix well, cover pan and let boil for two hours. Remove, press through sieve into a basin, replace in same saucepan with half pint hot milk, one gill cream and a quarter ounce good butter; mix well, let boil ten minutes, strain through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 1649. PORGIES, MONASTERE Scale, trim and neatly wipe six very fresh, fat porgies. Season all over with a teaspoon salt, a half teaspoon paprika and a saltspoon ground thyme; place on a lightly buttered tin, sprinkle over a tablespoon very finely chopped parsley, squeeze juice of one sound lemon and arrange a few little bits butter over the surface. Pour a half gill white wine into the tin, set in oven to bake twenty-five minutes, being careful to occasionally baste them with their own gravy. Remove, take up with a skimmer and place in a baking dish. Mix in a saucepan a tablespoon butter with one and a half tablespoons flour; heat for half minute. Strain the fish liquor through a cloth into this pan, add one gill cream, the white of a hard-boiled, chopped egg, briskly mix until it comes to a boil, and pour sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over, then place in oven ten minutes. Remove, finely chop the egg yolk, dredge it over fish and serve. 1650. OYSTER PLANTS WITH TOMATO SAUCE Mix in a basin two tablespoons flour with two quarts water and three tablespoons vinegar. Remove the stems and scrape a large bunch fresh oyster plants, then plunge in the prepared water and thor-

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TUESDAY, FOURTH WEEK OF MAY 485 oughly wash; drain and replunge in two quarts boiling water, with a teaspoon salt and half a lemon, and boil forty-five minutes. Lift up with a skimmer, then cut into one-inch pieces and place in a small saucepan with one and a half gills tomato sauce and half an ounce good butter. Season with two saltspoons salt and a saltspoon pepper, mix well, cover pan, and set in oven twenty minutes, remove, pour into a vegetable dish and serve.

1651. VANILLA ECLAIRS Prepare the Eclairs exactly the same as chocolate Eclairs (No. 1279) substituting a glace vanilla for the chocolate.

1652. GLACE VANILLA Place four ounces glazed sugar in a small enamelled pan, adding an egg white and a teaspoon vanilla essence; place pan on range and stir with wooden spoon while heating for five minutes, or until lukewarm, and use as required.

Tuesday, Fourth Week of May Sliced Bananas (151) Wheaten Grits (131) Scrambled Eggs with Cheese Mutton Hash, Singapore (71?) Delmonico Potatoes (718) 1653. SCRAMBLED EGGS WITH CHEESE Crack eight fresh eggs in a bowl, add a half gill milk with half teaspoon salt and three saltspoons white pepper. Sharply beat with fork one minute. Heat a tablespoon butter in a frying pan, drop in eggs and cook four minutes, stirring with wooden spoon meanwhile; add a tablespoon grated Parmesan cheese and one tablespoon grated Swiss cheese, gently stir and cook lightly for two minutes, pour into a deep dish and Celery Broth (951) Oyster Pot Pie (590) Pork Chops, Mulhouse Beignets Foures with Cream (1405) 1654. PORK CHOPS, MULHOUSE Remove the outer leaves from a medium head of white cabbage, cut it in quarters, remove core, and plunge in boiling water for fifteen minutes; remove and drain on a sieve, then chop up with two ounces larding pork, two ounces raw lean ham, one bean garlic, one medium white onion, two branches parsley and one branch chervil. Season with half teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and mix well. Place half of cabbage into an earthen casserole.

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Finely slice three medium, peeled raw potatoes, place half of the potatoes over the cabbage. Season six nicely flattened pork chops with half teaspoon salt and half teaspoon white pepper; arrange chops over potatoes, lay balance of potatoes over chops, then rest of the cabbage. Cover cabbage with the larding pork, pour two gills white wine over, tightly cover the casserole, set in a slow oven two hours, remove, take up lard from surface, re-cover, and send to table in same dish. Celery (86) Sardines (1148) Gombo, Egyptienne Broiled Bluefish, Maitre d'H6tel (328) Ribs of Lamb with New Potatoes Fresh Asparagus, Swiss (1526) Pudding, Saxon (215) 1655. GOMBO, EGYPTIENNE Cut in small dice pieces a boned, raw half fowl, quarter of a pound raw veal, three well-cleaned leeks, one medium sized white onion, one seedless green pepper and two branches well-cleaned, crisp celery. Place these in a saucepan with one tablespoon butter and gently brown for ten minutes, being careful to stir with a wooden spoon once in a while. Moisten with three quarts hot water and one gill tomato sauce (No. 16) add the left-over half fowl, season with one and a half good teaspoons salt and half teaspoon white pepper. Cover pan and let simmer fortyfive minutes, then add two crushed, peeled tomatoes and twelve trimmed fresh okras cut in quarter of an inch pieces. Open and thoroughly drain on a sieve a third of a pint corn, add to the soup with one teaspoon freshly chopped parsley and a bean finely chopped garlic, mix well and let boil for fifty minutes longer. Remove fowl and keep for further use, skim fat from soup, pour into a soup tureen and serve very hot 1656. RIBS OF LAMB WITH NEW POTATOES Saw off the spiny parts, pare and neatly trim a tender rack of lamb. Season all around with a teaspoon salt, half teaspoon pepper, and place it in a roasting pan with twelve even-sized, peeled, raw Bermuda potatoes. Season the potatoes with half teaspoon salt, spread one tablespoon melted butter over lamb and potatoes, add a bean of peeled garlic and one sliced onion to the pan. Set in oven to roast for forty minutes, turning and basting both lamb and potatoes quite frequently. Pour in a gill demi-glace (No. 122), half gill tomato sauce (No. 16), one tablespoon sherry, and replace in oven for ten minutes more. Remove, dress lamb on a large dish, arrange potatoes around, skim fat from gravy, boil for five minutes, then strain over and sprinkle a little freshly chopped parsley on lamb and potatoes and serve.

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WEDNESDAY, FOURTH WEEK OF MAY 487 Wednesday, Fourth Week of May Stewed Rhubarb (73) Farina (74) Eggs Molet, Demi-Deuil Broiled Weakfish (927) Hamburg Steaks with Fried Onions (108) German Fried Potatoes (242) 1657. EGGS MOLET, DEMI-DEUIL Prepare and keep hot a sauce demi-deuil (No. 1349). Carefully plunge twelve fresh eggs in boiling water for five minutes, remove and keep in cold water for a minute, shell and place on a deep hot dish, pour the sauce over them and serve.

Crab Meat, American Broiled Tenderloin with Parisian Potatoes String Bean Salad (741) 1658. CRAB MEAT, AMERICAN Make a smooth hash with six shallots, the red part of a medium carrot, one saltspoon thyme, one bay leaf, a half bean garlic, two branches parsley and one branch chervil. Place in a frying pan with a tablespoon butter, and lightly brown for five minutes, pour in a gill claret, then let reduce five minutes. Add one and a half pounds very fresh crab-meat flakes, one and a half gills tomato sauce (No. 16), a tablespoon brandy, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Mix well and let slowly cook twenty minutes, gently mixing once in a while, pour into a deep dish and serve.

1659. BROILED TENDERLOIN WITH PARISIAN POTATOES Neatly trim and flatten two tenderloins of one pound each. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the filets in seasoning, arrange and broil them over a brisk fire eight minutes on each side, and dress on a hot dish. Arrange the same quantity of Parisian potatoes (No. 711) around the filets, spread a little maitre d'h6tel butter over and serve. Mutton Soup, Charcutiere Sem Bass, Parsley Sauce Potatoes, Windsor (252) Ham, Bourguignonne Cauliflower, Cream Sauce (1221) Roast Chicken with Cress (290) Tomato Salad (461) Macedoine Jelly with Cream 1660. MUTTON SOUP, CHARCUTIERE Cut in small square pieces half pound raw lean mutton, two ounces raw lean ham, two ounces raw lean bacon, one each medium carrot

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and turnip, one white onion, two leeks, two branches well-cleaned, crisp celery and one sound seeded green pepper.

Heat two tablespoons leaf lard in a large saucepan, add the above ingredients and gently brown ten minutes, stirring once in a while. Moisten with three and a half quarts hot water, add two pounds wellcleaned raw mutton bones, one teaspoon salt and a half teaspoon paprika. Mix lightly and let slowly boil for forty minutes; skim fat from surface once in a while, then add two peeled medium potatoes cut in similar way to the other vegetables, three saltspoons raw rice and one country sausage cut in slices quarter of an inch thick, and let boil fortyfive minutes more. Remove bones, skim fat from surface, pour soup into a tureen and serve.

1661. SEA BASS, PARSLEY SAUCE Scale, trim and wipe two fresh sea bass of one and a half pounds each. Marinade and cook as per Nos. 24 and 25, dress on hot dish with a folded napkin, decorate with a little parsley greens and serve with parsley sauce separately.

1662. PARSLEY SAUCE Plunge three branches well-washed parsley into one and a half gills boiling milk and boil for five minutes. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour and cook for half minute. Strain the parsley water into this pan and stir until it comes to a boil, add half a teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons white pepper. Dilute an egg yolk with a tablespoon cream and a teaspoon vinegar, add to sauce with three-quarters of an ounce butter, briskly mix one minute, pour into a sauce bowl and use as directed.

1663. HAM, BOURGUIGNONNE Trim a nice piece ham of three pounds, place in a saucepan and cover with cold water, then let come to a boil, remove pan to a table and let stand one hour. Take up ham and place in a braising pan with a sliced carrot, a sliced onion, one leek, one bean crushed garlic, two branches parsley, one branch chervil, a sprig thyme, one sprig marjoram, one bay leaf, two cloves and a teaspoon allspice. Moisten with a half pint claret and a pint white broth (No. 701), season with a half teaspoon salt and half teaspoon white pepper, cover pan, let boil twenty-five minutes, and set in oven two hours, remove, dress ham on a hot dish and keep hot. Pour one and a half gills demi-glace (No. 122) and a half gill tomato sauce (No. 16) into the" gravy, briskly boil twenty minutes, then strain sauce through a Chinese strainer over ham and serve. 1664. MACEDOINE JELLY WITH CREAM Prepare a macedoine jelly (No. 1303). Beat up in a copper basin placed on ice two gills thick cream to a stiff froth, adding to the cream two ounces powdered sugar, a teaspoon vanilla essence, a tablespoon

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THURSDAY, FOURTH WEEK OF MAY 489 macaroons, and briskly beat two minutes more. Unmould jelly on a cold dish, drop cream into a pastry bag with a dentilated tube at bottom, then carefully decorate jelly all around and serve. Thursday, Fourth Week of May Eggs Cocotte with Anchovies Spanish Mackerel, aux Fines Herbes (1204) Broiled Mutton Kidneys on Toast 1665. EGGS COCOTTE, WITH ANCHOVIES Cut twelve anchovies in oil in very small pieces, then place in a small saucepan with one and a half gills demi-glace (No. 122), one tablespoon sherry and a half teaspoon anchovy essence, mix well and let gently boil ten minutes. Evenly divide sauce in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, equally season with half teaspoon salt and two saltspoons white pepper, lay on a tin and set in oven five 1666. BROILED MUTTON KIDNEYS ON TOAST Split open without separating twelve very fresh mutton kidneys and nicely skin them. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon white pepper, then repeatedly turn kidneys in seasoning. Arrange on a double broiler and broil over a brisk charcoal fire for three minutes on each side, rapidly dress on a hot dish, on which had been previously placed six freshly prepared pieces of toast, lightly baste with a little good melted butter and serve.

Vol au Vent of Little Neck Clams Veal Cutlets, Philadelphia (685) Tartlets, Valencienne Thoroughly wash a large bunch exceedingly fresh parsley, roots included, drain and place in a saucepan with a pound finely chopped fresh shin of beef, two branches sliced, well-cleaned celery, one branch chervil and a few branches chives, adding two egg whites. Season with two teaspoons salt, stir with wooden spoon five minutes, pour in two and a half quarts cold water, place pan on open fire and continually mix until it comes to a boil. Shift pan to corner of range and let slowly simmer for one and a half hours, strain the broth through a cheesecloth into six cups and serve.

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1668. VOL AU VENT OF LITTLE NECK CLAMS Prepare and keep hot a vol au vent (No. 757). Place forty-eight freshly opened little neck clams in a small saucepan with their own liquor, add half a pint water and let come to a boil. Skim scum from surface, then strain broth into a bowl.

Place in a saucepan one ounce butter with two ounces flour and continually stir while heating for one minute. Pour in one and a half gills of the clam broth with half gill milk, a gill cream, two tablespoons sherry, three saltspoons salt, one saltspoon each cayenne and grated nutmeg. Mix with wooden spoon until it comes to a boil, add the clams, mix a little and let boil for five minutes. Dilute two egg yolks with two tablespoons cream" and add to the clams with juice of a quarter lemon. Continually mix while heating without boiling for two minutes, remove, dress the vol au vent on a large hot dish, pour the clams into it, cover 1669. TARTLETS, VALENCIENNE Prepare six tartlet crusts (No. 161). Place four ounces raw rice in a saucepan with four ounces sugar, one pint milk, one teaspoon vanilla essence and a half saltspoon Spanish saffron. Mix well and let boil for forty-five minutes, occasionally stirring at bottom with wooden spoon to prevent burning. Remove, add six candied cherries cut in quarters, two ounces angelica cut in small squares, one egg yolk and a half gill thick cream. Sharply mix two minutes, divide the rice into the six tartlets evenly, dredge a little powdered sugar over, set to bake in oven five minutes, remove and serve.

Celery (86) Canapes of Caviare (59) Potage, Tourin-Bordelais Fresh Broiled Devilled Haddock Tournedos of Beef with Olives Potatoes, Chassepot (123) Haricots Verts, Anglaise (1579) Roast Guinea Hen (1535) Chicory Salad (38) Pistachio Ice Cream (645) Macaroons (43) 1670. POTAGE TOURIN-BORDELAIS Heat one tablespoon good oil in a large earthen soup pot, add four finely chopped medium onions, brown twenty minutes or until a nice golden colour, occasionally stirring; then add two finely chopped beans garlic, moisten with one quart finely crushed fresh tomatoes and two and a half quarts water; season with two teaspoons salt, half teaspoon sugar and half teaspoon white pepper. Tie in a bunch two leeks, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme and a sprig marjoram; add to the soup, mix a little, cover pan, and let slowly boil for one hour and a half. Remove bunch of herbs, skim off fat, add a half ounce fresh, good butter, mix until well melted, pour soup into a hot tureen and serve with six slices of toasted French bread.

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FRIDAY, FOURTH WEEK OF MAY 491 1671. FRESH BROILED DEVILLED HADDOCK Neatly trim and split in two through the back a fine fresh threepound haddock, remove spinal bone and thoroughly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon white pepper. Repeatedly turn fish in seasoning, arrange on a broiler and broil four minutes on each side, remove, spread a devilled butter (No. n) on both sides of fish, then lightly roll in bread crumbs, place on a double broiler and broil two minutes on each side. Dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve. 1672. TOURNEDOS OF BEEF WITH OLIVES Cut two pounds well-trimmed filet of beef in six even pieces, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, place filets one beside another in pan, and briskly fry three minutes on each side. Remove, dress on a dish, pour an olive sauce and sprinkle a little chopped parsley over and 1673. OLIVE SAUCE Carefully stone twenty-four small olives, and place in a saucepan with two tablespoons sherry, one gill demi-glace (No. 122), a half gill tomato sauce, half teaspoon freshly chopped parsley and a saltspoon cayenne pepper; mix well, let boil ten minutes, lightly mixing occasionally, and use as required.

Friday, Fourth Week of May Hominy (45) Eggs, Romeo Salted Codfish in Cream (922) Sweet Potatoes, Lyonnaise (1092) 1674. EGGS, ROMEO Broil four thin slices lean raw ham two minutes on each side, remove, and chop exceedingly fine. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, and mix well while heating half minute. Pour in half gill milk, one gill cream, season with a saltspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix until it comes to a boil, add ham, with a half tablespoon grated Swiss cheese, mix a little, then let boil for five minutes and keep hot. Cut from a sandwich loaf twelve pieces, quarter-inch thick and two inches in diameter, toast them to a good golden colour, spread a very little anchovy butter on top of each, and arrange on a tin. Prepare twelve poached eggs (No. 106) and lay over the toast, spread the sauce over each egg evenly, dredge a little Parmesan cheese over all, set in oven three minutes, remove, dress on a dish and serve.

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Clam Chowder (331) Prawn Curry, Penang Breast of Mutton Braise, Nivernaise Strawberry Shortcake 1675. PRAWN CURRY, PENANG Melt one tablespoon butter in a saucepan, add one finely chopped onion, two chopped shallots, one crushed bean sound garlic, half a branch chopped celery, one chopped parsley root, one small chopped carrot, one medium chopped apple, one chopped green pepper, one chopped chili, one sprig bay leaf, one of thyme, two whole cloves, one saltspoon dried mint, one saltspoon marjoram, one saltspoon dried basil, one saltspoon fenouil (fennel green), and two tablespoons flour. Mix whole together while browning for five minutes. Moisten with one quart hot water, season with half tablespoon salt, half teaspoon white pepper, half saltspoon cayenne, one saltspoon grated nutmeg, adding one large ripe chopped tomato, one tablespoon diluted curry powder, one piece lemon rind, thoroughly mix with spatula, and let gently simmer for fifty-five minutes.

Strain sauce into another saucepan, and add to it one pint shelled, cooked prawns, mix well and let simmer ten minutes. Arrange halfpound hot boiled rice (No. 490) ring-like on a hot dish, leaving a hollow space in centre. Pour the preparation into the hollow space, sprinkle a little freshly chopped parsley over and serve.

1676. BREAST OF MUTTON BRAIS£, NIVERNAISE Cut a tender breast of mutton into two-inch-square pieces. Thoroughly heat two tablespoons lard in a braising pan, add the mutton and brown fifteen minutes, turning the pieces with fork once in a while, then drain off fat and add a tablespoon butter with twelve new, scraped carrots and brown five minutes longer, lightly mixing; sprinkle with a tablespoon flour. Stir well, moisten with a gill claret, a gill broth (No. 701), a gill demi-glace (No. 122), a gill tomato juice, and season with a teaspoon salt and half teaspoon pepper. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, a bean garlic, and add to the pan. Mix well, let boil for ten minutes, cover pan and set in oven fifty-five minutes, remove, pick up mutton and carrots with a skimmer, and dress them on a dish. Boil sauce for ten minutes, strain over mutton, sprinkle a little freshly chopped parsley over and serve. 1677. STRAWBERRY SHORTCAKE Carefully remove stems, wash and drain a quart very fresh, ripe strawberries, and place in a bowl with three ounces powdered sugar, two tablespoons rum and a tablespoon kirsch. Mix well in seasoning and let stand in a cold place until required, turning in the seasoning once in a while.

Crack four fresh eggs in a copper basin, add four ounces sugar, then set basin on range and briskly whisk twelve minutes; remove from range,

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FRIDAY, FOURTH WEEK OF MAY 493 add four ounces sifted flour, one teaspoon vanilla essence, a quarter teaspoon baking powder, and gently mix with skimmer one minute. Add three ounces melted butter, mix a minute longer. Lightly butter a ten-inch-square pastry tin, line bottom with a buttered white paper, drop in the preparation and neatly smooth surface. Set in oven to bake twenty minutes, remove and let cool off, turn cake on a table, tear off paper and split in two crosswise. Have a half pint vanilla whipped cream (No. 337) ready, and spread one-third of the cream over surface, cut side, of one-half of cake, then carefully arrange all the strawberries over the cream. Pour liquor of strawberries in bowl over half of cake and place other half on top of the strawberries. Then cut the cake in six even pieces, decorate the surface of each with rest of whipped cream, dress on a dish with a folded napkin, sprinkle a little sugar Salted Almonds (954) Bisque of Anchovies Fried Halibut Steaks, Tartare Potatoes, Laure Chicken Saute" with Tarragon Lobster, Newburgh Ribs of Beef, Anglaise (447) Celery Salad (69) Tutti Frutti Pudding 1678. BISQUE OF ANCHOVIES Place in a saucepan, finely sliced, one carrot, one white onion, two leeks, two branches each celery and parsley, one sprig thyme, one bay leaf and one clove; pour in two quarts and a half water, let boil thirty minutes, then add one pound clean raw fish bones and half teaspoon paprika and let boil thirty minutes longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat it for two minutes, strain fish broth through a Chinese strainer into this roux, add one and a half pints milk, mix with wooden spoon until it comes to a boil, let boil thirty minutes longer, then add, little by little, two ounces anchovy paste and two gills cream, mixing meanwhile; boil five minutes, remove and strain through a cheesecloth into a hot soup tureen; cut six anchovies in oil in very small pieces, add to the bisque, lightly mix and send to table.

1679. FRIED HALIBUT STEAKS, TARTARE Procure three one-pound chicken halibut steaks, season with a teaspoon salt and half teaspoon pepper, then lightly roll in flour, dip in beaten egg and roll in bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, add steaks one beside another and gently fry six minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve with a tartare sauce (No. 48) separately..1680. POTATOES, LAURE Finely slice six raw, peeled, medium potatoes. Wash, drain and plunge in boiling fat for five minutes, remove and drain on a cloth.

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Lightly butter a baking dish, arrange a layer of potatoes in the dish, season with two saltspoons salt and one saltspoon white pepper. Sprinkle a teaspoon of grated Parmesan cheese over, place a few little bits butter on top, arrange another layer of potatoes, sprinkle with cheese as before, repeat until the potatoes are all finished, then set in oven to bake thirty * 1 68 1. CHICKEN SAUTE WITH TARRAGON Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut in twelve even pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate. Pick leaves off two branches tarragon, place them in a saucepan and keep branches Heat two tablespoons melted butter in a frying pan, add chicken and gently brown for twelve minutes, turning pieces once in a while; add the tarragon branches, six finely sliced shallots, two ounces raw lean ham cut in small pieces, a half bean garlic, one branch each parsley and chervil. Mix all well and brown five minutes, moisten with a gill white wine and two gills demi-glace (No. 122), mix well and let slowly cook thirty minutes, occasionally tossing meanwhile. Pick up chicken with a fork and place in a saucepan with the tarragon leaves, strain sauce on the chicken, lightly mix, cook five minutes more, dress chicken on a hot dish and serve.

1682. LOBSTER, NEWBURG Plunge two live lobsters in a gallon of boiling water with a tablespoon salt and boil twenty minutes. Remove, drain and let cool off, crack large claws and tails, carefully pick out meat without breaking and cut in half -inch pieces.

Heat one and a half tablespoons melted butter in a frying pan, add lobster, season with a light teaspoon salt and a saltspoon cayenne pepper and gently brown for five minutes, carefully tossing meanwhile. Add two tablespoons sherry, a tablespoon brandy, and cook three minutes. Pour in one and a half gills cream, a half gill milk, lightly mix, and let boil six minutes. Dilute two egg yolks with two tablespoons milk and add to lobster, gently mix with wooden spoon while heating without boiling two minutes, remove, pour into a chafing dish or soup tureen 1683. TUTTI FRUTTI PUDDING Cut into small dice pieces six candied cherries, two candied figs, one candied apricot, two candied pears, three vanilla marrons, one candied lemon peel, one ounce candied citron and one ounce well-picked currants; place in a bowl with a tablespoon rum, two tablespoons maraschino, one saltspoon ground cinnamon, four egg yolks and three ounces granulated sugar; mix well with wooden spoon five minutes, add two ounces cake or bread crumbs and three ounces flour. Stir for two minutes. Beat the whites of the four eggs to a stiff froth and gradually add to the rest, gently mixing meanwhile. Pour preparation into a lightly buttered

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SATURDAY, FOURTH WEEK OF MAY 495 quart pudding mould, place on a tin, set in oven to bake forty minutes, remove, unmould on a hot dish, pour a Sabayon sauce (No. 102) over Saturday, Fourth Week of May Sliced Bananas (151) Quaker Oats (105) Eggs, Matelote Yarmouth Bloaters (311) 1684. EGGS, MATELOTE Cut in halves twelve hard-boiled eggs and keep on a plate. Heat in a saucepan one tablespoon butter, add one finely sliced white onion and brown five minutes; add one tablespoon flour, stir while heating one minute, then pour in a half gill claret, one and a half gills demi-glace (No. 122), six sliced canned mushrooms, half teaspoon freshly chopped parsley, half teaspoon salt and two saltspoons white pepper. Mix until it comes to a boil, then add the eggs to sauce, gently mix with wooden spoon, cover pan, let slowly cook for ten minutes, pour into a deep dish Oyster Patties, Bechamel (1428) Calf's Head, Fribourgoise 1685. CALF'S HEAD, FRIBOURGOISE Prepare and cook a calf's head (No. 591) and dress on a dish, the tongue excepted. Place in a saucepan two gills demi-glace (No. 122), a half gill white wine, six sliced vinegar pickles, a tablespoon capers, the tongue cut into small squares, half teaspoon chopped chives and half saltspoon cayenne pepper. Mix well and let boil ten minutes, pour sauce over calf's head and serve.

Consomme, Nivernais Flounders, American Potatoes, Chateau (208) Boiled Leg of Mutton, Caper Sauce (1245) Spinach Martha (1534) Maraschino Jelly 1686. CONSOMME", NIVERNAISE Prepare and strain into another saucepan a consomme* (No. 52) and keep it simmering until required.

With the aid of a small Parisian potato scoop lift out all you can from three peeled, medium white turnips. Place these in a small saucepan

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with half teaspoon salt, half teaspoon sugar, half ounce butter and one gill water; mix a little, cover vegetables with lightly buttered paper, place cover on pan and set in oven fifty-five minutes. Remove, lift up paper, drop contents into the consomme, boil ten minutes more, pour consomme into a soup tureen and serve.

1687. FLOUNDERS, AMERICAN Lift the filets from a fresh flounder of three and a half pounds, and carefully skin and cut each filet in three slanting equal pieces. Place in a frying pan a sliced onion, a saltspoon thyme and two bay leaves; arrange filets on top, season with a half teaspoon salt and two saltspoons pepper; add half an ounce butter, juice of half a lemon, moisten with one and a half gills water, cover the fish with lightly buttered paper and set in oven twenty minutes. Remove, lift up filets with skimmer, dress on a. hot dish and keep warm.

Heat a tablespoon of melted butter in a frying pan, add six finely chopped shallots and brown for five minutes, then add a tablespoon flour; stir while heating for five minutes, then add three good-sized finely chopped, peeled red tomatoes. Strain the fish liquor through a cheesecloth over the tomatoes, mix well and briskly boil for ten minutes, pour sauce over fish, sprinkle a little chopped parsley over and serve. 1688. MARASCHINO JELLY Prepare a jelly as per No. 678, substituting the same quantity of maraschino for the cocoa, and serve the same.

Sunday, Fifth Week of May Cherries and Cream (1527) Semolina (192) Shirred Eggs, Costa Rica Broiled Weakfish (927) Mutton with Curry Kiimmel Cakes 1689. SHIRRED EGGS, COSTA RICA Peel and press three very sound bananas through a wire sieve into a small saucepan, adding a half gill milk and one gill cream, juice of a quarter lemon, half ounce butter, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well with wooden spoon for one minute, then let boil five minutes and divide equally in six shirred-egg dishes. Carefully crack two fresh eggs inter each dish, season with -half teaspoon salt and two saltspoons white pepper, equally divided, set in oven three minutes, remove and serve. 1690. MUTTON WITH CURRY Cut the meat from the leg of mutton left over from yesterday in halfinch-square pieces. Heat one tablespoon butter in a saucepan, add one finely sliced onion and brown three minutes, then add one tablespoon

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SUNDAY, FIFTH WEEK OF MAY 497 flour; stir well, moisten with three-quarters of a pint of broth (No. 701), and mix until it comes to a boil. Add the mutton with half teaspoon salt, three saltspoons white pepper, a teaspoon curry powder, half teaspoon freshly chopped parsley and a half bean firtfely chopped garlic. Mix well, cover pan and let cook for thirty-five minutes, pour in a teaspoon vinegar, mix well and serve.

1691. KUMMEL CAKES Prepare a griddle-cake preparation (No. 136), and one teaspoon kummel seeds,and proceed to make the cakes inexactly the same manner. Chicken Broth (578) Frogs' "Legs, Finnoise Broiled Squabs with Bacon Griddle Sweet Potatoes (820) Glazed Omelette with Rum (1291) 1692. FROGS' LEGS, FINNOISE Cut off the feet up to the first joint from one and a half pounds fresh frogs' legs. Heat a tablespoon butter in a frying pan, add one finely chopped seedless green pepper, lightly brown three minutes and add the legs. Season wfth a level teaspoon salt, a saltspoon cayenne, a saltspoon grated nutmeg, and fry eight minutes, lightly tossing meanwhile. Pour in a half gill white wine and let reduce five minutes; add two gills tomato sauce (No. 16), half a teaspoon freshly chopped parsley and mix well; cook ten minutes; gradually add half an ounce good butter in little bits, continually mixing while adding it, pour in a deep 1693. BROILED SQUABS WITH BACON Cut off the head and feet at the first joints of six tender, fat squabs. Split open through back without separating, draw, remove breast bone of each, wrap in a coarse towel and neatly flatten with a cleaver. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil, then repeatedly roll birds in seasoning. Arrange on a double broiler, broil six minutes on each side, remove, and dress on a hot dish over six freshly prepared pieces of toast. Broil six thin slices bacon two minutes on each side, arrange over squabs, decorate with a little watercress and serve.

Pim-Olas Clams (1457) Celery (86) Cream of French Artichokes Brook Trout, Genevoise Potatoes, Parmentier Chateaubriand Grille" Fresh Mushrooms au Gratin Mousse of Ham in Cases (417) Roast Chicken with Cresses (290) Chicory Salad (138) Neselrode Pudding (607) 1694. CREAM OF FRENCH ARTICHOKES Drop two large French artichokes in boiling water for twenty minutes, thoroughly drain, then detach all leaves from the bottoms, remove

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stems from hearts, cut bottoms in small squares, and keep them on a plate.

Heat one ounce butter in a saucepan, add "leaves," cover pan and cook fifteen minutes; then add two and a half ounces flour, mix with wooden spoon two minutes, moisten with two and a half quarts white broth (No. 701), add one white onion with two cloves stuck in it, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and slowly boil one hour. Remove, pass soup through a sieve into a basin, then through a cheesecloth into another saucepan, add one pint milk, the artichoke bottoms, lightly mix and boil twenty-five minutes. Dilute one egg yolk with a half gill cream and juice of a quarter lemon, add to soup, sharply mix with wooden spoon for two minutes, pour cream into a soup tureen and serve. 1695. BROOK TROUT, GENEVOISE Neatly trim the fins of three medium brook trout and pull out the intestines at the gills. Place in a frying pan with half ounce butter, one branch parsley, juice of a quarter lemon, a half gill white wine, half teaspoon salt and a half teaspoon white pepper. Cover the fish with a lightly buttered paper, let boil for five minutes ^on range, then set in oven twenty minutes. Remove, carefully lift up with a skimmer, dress on a hot dish, pour a Genevoise sauce (No. 1189) over them, arrange six heart-shaped croutons (No. 90) around fish and serve. 1696. POTATOES, PARMENTIER Plunge four medium-sized, peeled, raw potatoes in two quarts boiling water with a teaspoon salt and boil thirty minutes, drain and press through a potato masher into a bowl. Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion and gently brown four minutes, occasionally stirring meanwhile, then add two peeled and seeded, crushed red tomatoes, mix a little and cook for five minutes. Then add the potatoes with two egg yolks, a tablespoon thick cream, half an ounce good butter, a half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Sharply mix with a wooden spoon while cooking for eight minutes, and remove pan to a table. Lightly butter six individual pudding moulds, carefully sprinkle a little very finely chopped parsley over the interior of each, and fill with the potato preparation. Lay moulds on a small tin, pour hot water into the tin up to half their height, cover with a lightly buttered sheet of paper, set in oven for fifteen minutes, remove, unmould potatoes on a hot dish, pour a gill tomato sauce (No. 16) around them and serve. 1697. CHATEAUBRIAND GRILL£ Carefully trim off skin from two and a half pounds tenderloin of beef. Envelop it in a clean towel in standing-up position and neatly flatten to thickness of an inch and a half with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and a half teaspoon pepper, repeatedly turn beef in seasoning, then arrange on a broiler and broil on a lively charcoal fire ten minutes on each side. Place on a clean roasting pan,

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MONDAY, FIFTH WEEK OF MAY 499 pour a Chateaubriand sauce (No. 1028) over it, then set in oven ten minutes longer, being careful to turn and baste once in a while with the sauce. Remove, dress on a hot dish, pour sauce over and serve. 1698. FRESH MUSHROOMS AU GRATIN Clip off a little of the tips of stalks of a pound very fresh, white, even-sized, medium, fresh mushrooms. Thoroughly wash them in plenty of cold water and thoroughly dry them on a cloth. Heat one ounce butter in a small frying pan, add the mushrooms, season with a teaspoon salt and three saltspoons white pepper and gently brown ten minutes, lightly tossing meanwhile. Lift up the mushrooms with a skimmer and keep on a plate. Add one and a half ounces flour to the mushroom butter in pan, briskly stir while heating one minute, pour in one gill hot milk, two tablespoons sherry, one gill cream, half a saltspoon cayenne and one saltspoon grated nutmeg. Sharply mix with a whisk until it comes to a boil, add the mushrooms and slowly cook ten minutes, occasionally mixing meanwhile. Transfer to a baking dish, dredge a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set to bake in the oven for ten minutes, remove and serve. Decoration Day — Fifth Week of May, Supposedly Monday Oatmeal Porridge (2) Eggs, Carnegie Broiled Lamb Chops (748) French Fried Potatoes (8) 1699. EGGS, CARNEGIE Detach meat from the turkey left over from Saturday night and cut in very small square pieces — the white part only — and place in a small saucepan with two sweet peppers cut in small squares, six finely sliced canned mushrooms, one and a half gills cream, a tablespoon sherry, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg; lightly mix, boil ten minutes, then evenly divide it into six egg-cocotte dishes, place them on a tin, and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, evenly divided, pour a teaspoon tomato sauce over the eggs of each dish, set in oven for five minutes, remove and serve. Celery Broth (gsO Crab Meat, Dewey Broiled Devilled Squab Turkey with Bacon Fresh String Beans with Butter Coffee Pancakes 1700. CRAB MEAT, DEWEY Have one pound of crab meat flakes on a plate with a pint of very fresh oysters crabs. Heat a tablespoon butter in a sautoire, add one

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small seeded green pepper and six sliced, peeled and well-cleaned fresh mushrooms, then gently brown five minutes, lightly stirring meanwhile. Add crab meat and oyster crabs, season with a level teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, adding also one small sliced truffle and one gill sherry; gently mix, cover pan and let cook five minutes. Pour in a half gill milk and one and a half gills cream, carefully mix with wooden spoon and slowly boil for fifteen minutes. Dilute two egg yolks with two tablespoons cream and add to pan. Lightly mix with spoon while heating without boiling for three minutes, remove, pour into a chafing dish or soup tureen and serve. 1701. BROILED DEVILLED SQUAB TURKEY WITH BACON Procure a fine, tender squab turkey of five pounds, cut off legs at first joint, singe, open bird through back, cut off neck, remove breast bone and thoroughly wipe the inside. Season well all around with a teaspoon salt and half teaspoon pepper, carefully crack bones between second joint and body, thoroughly rub turkey with a tablespoon oil, arrange on a double broiler and broil ten minutes on each side. Remove, spread a devilled butter (No. n) on both sides of the bird, then lightly roll in bread crumbs, replace on broiler and broil two minutes on each side. Remove, dress on a dish, with six thin slices broiled bacon (No. 13), decorate with a little watercress and serve. 1702. COFFEE PANCAKES Prepare the pancakes same as French pancakes (No. 17), pour a coffee sauce (No. 1193) over and serve.

Canapes of Caviare (59) Olives Potage Bresilien with Cherries Iron con of Salmon, Mousseline Philadelphia Potato Rolls Sweetbreads, Lafayette Green Peas with Mint Fresh Asparagus, Sauce Bearnaise Roman Punch Roast Capon (378) Celery Mayonnaise (69) Bombe Printaniere (978) 1703. POTAGE BRESILIEN WITH CHERRIES Crack, remove and carefully peel thirty Brazil nuts. Pound in a mortar to a fine pulp, transfer to a large saucepan with six finely chopped shallots, two branches parsley, one branch chervil, three branches sliced crisp white celery and one pound very clean raw chicken bones; moisten with two quarts white broth (No. 701) and one quart milk; season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Place on fire and gently boil one hour, remove, press soup through a sieve into a basin, then through a Chinese strainer into another saucepan.

Remove stems and stones from a pint fresh, ripe cherries, add them to the soup with half gill good sherry, a half pint milk, and boil

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MONDAY, FIFTH WEEK OF MAY 501 forty minutes more. Dilute one egg yolk with a half gill cream, add to soup with a half ounce good fresh butter, mix while heating for five minutes but do not allow to boil, remove, pour into a soup tureen and serve. 1704. TRON^ON OF SALMON, MOUSSELINE Procure a three-pound piece fresh salmon, place it in an earthen basin, add one sliced white onion, three chopped parsley roots, half a sound sliced lemon, two cloves, one crushed bay leaf, a half teaspoon ground thyme, one teaspoon whole black pepper, a teaspoon allspice, one gill vinegar, one tablespoon salt, one quart cold water, and let fish marinade for six hours if possible. Remove, drain and place in a saucepan, with a sliced carrot, one sliced onion, two branches parsley, one branch chervil, one gill vinegar, half gill white wine, a tablespoon salt, and pour in enough water to cover fish. Cover pan, place on fire and let slowly come to boiling point, then simmer two minutes. Remove pan to a table and let stand five minutes. Carefully lift up salmon with a skimmer, dress on a large hot dish with a folded napkin, decorate both sides with well-cleaned parsley greens, and serve with a mousseline 1705. PHILADELPHIA POTATO ROLLS Wipe and roast in a moderate oven for forty-five minutes six goodsized white, raw, unpeeled potatoes. Remove, scoop out all the insides, and with the aid of a wooden spoon press the scooped potatoes through a wire sieve into a small saucepan, adding half an ounce good butter, two egg yolks, a half gill cream, a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Set pan on range and sharply stir with wooden spoon while heating for five minutes. Remove, beat the whites of the two eggs to a stiff froth and gradually add to the potatoes, mixing well meanwhile. Dip two tablespoons in melted butter, with one take up as much of the preparation as it can hold, and repeatedly turn the potato from one spoon to the other, so as to give a nice smooth roll form, place in a lightly buttered tin, and proceed the same with balance of the potato preparation. Set in a brisk oven until a nice golden colour, or about eight or ten minutes, remove, take up with the blade of a knife, dress on a dish and serve. 1706. SWEETBREADS, LAFAYETTE Finely slice a small carrot, a small onion, one branch celery, one leek, one branch parsley and a branch chervil, and place in a frying pan with half ounce butter. Have six blanched and trimmed heart sweetbreads (No. 33), lay them one beside another over the vegetables, and season with a teaspoon salt and a half teaspoon white pepper. Set on fire to brown for five minutes. Pour in one gill white wine and let reduce till nearly dry, then pour in two gills demi-glace (No. 122). Cover breads with sheet buttered paper, then set in oven thirty-five minutes, remove, lift up breads and keep on a plate. Finely chop and keep separately four branches blanched parsley, the whites of two hard-boiled eggs,

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and three canned sweet red peppers. Then carefully distribute the chopped parsley over one-third the surface of each sweetbread, cover central part with chopped whites of the eggs, and finish by covering the other third of the surface with the chopped sweet peppers. Carefully place sweetbreads on a hot dish, strain sauce through a Chinese strainer into another saucepan, adding one finely chopped truffle, two tablespoons sherry, and lightly mix and boil for five minutes. Pour sauce around the breads, finely slice a small truffle and arrange it around base of the edge of dish and serve.

GREEN PEAS WITH MINT Prepare the same quantity of fresh peas as in No. 1519, adding when in the pan one teaspoon very finely chopped fresh mint leaves, toss well while heating for a minute and serve.

1707. FRESH ASPARAGUS, SAUCE BE"ARNAISE Clip off the ends and neatly scrape two branches very fresh asparagus, thoroughly wash in plenty of cold water, tie in three bunches, then plunge in a gallon boiling water with a tablespoon salt. Cover pan and boil twenty-five minutes, lift up, drain on a cloth, then lay on a dish with a folded napkin over, and serve with a Bearnaise sauce (No. 34) 1708. ROMAN PUNCH Prepare a lemon- water ice (No. 376), pour in three tablespoons good Jamaica rum, thoroughly mix with the spatula, fill up six sherbet glasses, make a small hollow in the centre, fill up with a little rum and Tuesday, Fifth Week of May Boiled Rice and Cream (275) Omelette with Eggplant Blackfish, Brown Butter * Corned Beef, American (241) English Buns (157) 1709. OMELETTE WITH EGGPLANT Cut in small dice pieces half of a peeled medium eggplant. Heat a tablespoon butter in a frying pan, add the eggplant, season with half teaspoon salt, three saltspoons pepper, and gently brown eight minutes, occasionally tossing meanwhile; add half teaspoon freshly chopped parsley, half bean sound chopped garlic, and toss well again. Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, drop eggs into pan, mix with fork for two minutes, let rest for a minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.

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TUESDAY, FIFTH WEEK OF MAY 503 1710. BLACKFISH, BROWN BUTTER Scale, trim off fins and thoroughly wipe two small blackfish of one and a half pounds each; make three slanting, light incisions on both sides of the skin. Season with a teaspoon salt and half a teaspoon pepper. Baste with a little cold milk, then lightly turn in flour. Heat a tablespoon butter in a frying pan, add fish, fry five minutes on each side, then set in oven ten minutes, remove, and dress fish on a dish. Add a half ounce butter to pan, toss on fire until a nice brown, then add half a teaspoon chopped parsley, squeeze in juice of a lemon, toss a little Little Neck Clams Desire (1465) Ox Tail en Compote Macaroni in Cream (386) 1711. Ox TAIL EN COMPOTE Cut two very fresh medium ox tails in two-inch pieces; thoroughly heat three tablespoons leaf lard in a braising pan, add the ox tails. Season with a level tablespoon salt, a half teaspoon pepper, and gently brown for thirty-five minutes, turning the pieces once in a while. Dredge in four tablespoons flour, stir well, and brown five minutes. Add one and a half gills claret, a half pint white broth (No. 701), half pint demi-glace (No. 122) and half pint pure tomato juice; mix well until it comes to a boil, add two medium carrots cut in half-inch squares, two medium, white turnips and twelve very small white onions previously browned to a light colour. Tie in a bunch four branches parsley, two branches chervil, a sprig thyme, a sprig sage, two sprigs marjoram, one bay leaf, two cloves, a bean garlic and add to pan; lightly mix, cover pan, then set in oven for an hour and a half. Cut three medium, well- washed, peeled, raw potatoes in quarter-inch squares and add to pan, reset in oven forty-five minutes longer, remove, lift up meat and vegetables only and dress on a dish. Skim fat from surface of sauce, then strain through a Chinese strainer over the ox tail, sprinkle a little parsley over Potage, Longchamps Red Snapper, Hunter Style Potatoes, O'Brien Squabs, Valencienne (1009) Fried Cucumbers Roast Ribs of Beef (126) Escarole Salad (100) Babas au Madere 1712. POTAGE, LONGCHAMPS Heat two tablespoons butter in a large saucepan, add three finely sliced leeks, one finely sliced onion, two ounces salt pork cut in small pieces, two bay leaves, one clove and two branches parsley, then brown for ten minutes, occasionally stirring meanwhile; add one pint well-

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picked and thoroughly washed leaves of sorrel, cook for five minutes longer, stirring meanwhile; then add three large peeled, sliced sound cleaned potatoes, moisten with one quart broth and two and a half quarts water, season with a teaspoon salt and a half teaspoon pepper, mix well, cover pan and gently cook for two hours, mixing once in a while. Remove, press puree through a sieve into a basin, then through a Chinese strainer into another saucepan, reset on fire, crack in two ounces vermicelli, lightly mix and boil fifteen minutes, then pour in a half pint milk, a half gill cream and a half ounce good butter, boil five minutes more, 1713. RED SNAPPER, HUNTER STYLE *» Neatly trim and bone a three-pound piece very fresh red snapper, season with a teaspoon salt and a half teaspoon pepper. Finely chop six very small sound shallots, place in a frying pan with a half ounce of butter, and gently brown three minutes. Arrange fish on top, pour in a gill white wine, two branches parsley and juice of half a lemon; let reduce on fire until the liquor is nearly evaporated, add six sliced canned mushrooms, one gill demi-glace (No. 122) and a half gill tomato sauce. Cover fish with lightly buttered paper, boil for five minutes, then set in oven twenty-five minutes. Remove, dress fish on a hot dish, remove parsley, pour sauce and sprinkle a little finely chopped parsley 1714. POTATOES, O'BRIEN Cut four good-sized, well-washed, peeled sound potatoes into onethird-inch-square pieces, wash again and drain. Plunge in boiling fat and fry for ten minutes, lift up, drain well, place them in a frying pan with one tablespoon melted butter, three sweet red peppers cut in small squares and half teaspoon salt; lightly brown for ten minutes, frequently tossing meanwhile, pour into a hot dish and serve.

1715. FRIED CUCUMBERS Peel two large fresh cucumbers, then cut them crosswise in one-inch pieces, and cut each piece in quarters. Remove the spongy part and seeds, place in one quart cold water with a teaspoon salt and let soak for thirty minutes. Drain and place in a small saucepan with a half ounce butter, two gills water, a teaspoon powdered sugar, two saltspoons salt, a tablespoon vinegar, half a saltspoon cayenne and one white onion cut in quarters. Cover pan and let cook for fifteen minutes. Drain, roll in a frying batter (No. 204), then drop in boiling fat and fry for ten minutes, remove, drain on a cloth, dredge a teaspoon salt over them, dress on a cloth with folded napkin, and serve with one gill hot tomato 1716. BABAS AU MADERE Prepare babas the same as No. 687, but substitute same quantity of Madeira wine for the rum.

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WEDNESDAY, FIRST WEEK OF JUNE 505 Wednesday, First Week of June Cherries and Cream (1527) Scrambled Eggs with Fresh Asparagus Tips Chicken Livers Saute, with Mushrooms 1717. SCRAMBLED EGGS WITH FRESH ASPARAGUS TIPS Cut the tender parts of a bunch of fresh, ripe asparagus into half -inch pieces, thoroughly wash in cold water and drain well. Place in a small saucepan, with half teaspoon salt, a teaspoon sugar and one quart water, boil twenty-five minutes and drain. Heat a tablespoon butter in a frying pan, add the asparagus tips and cook for two minutes, tossing meanwhile. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper; sharply beat with fork for one minute, drop eggs into pan and cook for six minutes, gently stirring meanwhile, pour in a deep dish and serve.

1718. CHICKEN LIVERS, SAUT£, WITH MUSHROOMS Cut a pound of very fresh chicken livers into halves, and see that they are completely freed from the gall bag. Heat two tablespoons lard in a frying pan, place in livers, briskly fry for five minutes, tossing meanwhile and drain on a sieve. Wipe pan, replace livers, add six finely sliced canned mushrooms, two tablespoons sherry, one and a half gills demi-glace (No. 122), half teaspoon salt and a saltspoon cayenne pepper; mix well, cook six minutes, lightly mixing meanwhile, transfer livers to a deep dish, sprinkle a little chopped parsley over and serve. Cut two ounces seeded California raisins in small pieces. Prepare a wheaten cake batter (No. 136), add raisins to preparation, mix thoroughly and proceed to finish and serve cakes exactly the same. Fish Croquettes, Cream Sauce (535) Turnips Glazed, Spanish Style Blanc Manger with Strawberries 1720. TURNIPS GLAZED, SPANISH STYLE Peel six white, medium turnips and cut in quarters, place in a saucepan with an ounce butter, half a teaspoon salt, half a teaspoon sugar, three saltspoons white pepper, half a saltspoon Spanish saffron and two gills white broth; mix a little, cover pan and set in oven one hour, being careful to baste them with their own liquor once in a while, pour into a vegetable dish and serve*

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1721. BLANC MANGER WITH STRAWBERRIES Plunge half pound sweet almonds in a pint boiling water for three minutes, drain, shell, place in a mortar and pound to a firm paste. Transfer to a saucepan, then press half pint well-picked fresh strawberries through a wire sieve into the almond pan, pour in a pint cold milk, mix well, boil for five minutes and strain milk through a cheesecloth into a bowl.

Place in a saucepan one ounce gelatine leaves with a half pint water and five ounces sugar, mix on fire with wooden spoon until thoroughly dissolved, add milk with two tablespoons kirsch, mix well while boiling two minutes, strain into a bowl and let cool off. Pour into a dome-shaped quart mould, cover, set in cracked ice and let stand for one hour, remove, unmould on a dish with a folded napkin and serve. Chicken Gumbo, Piedmontaise Olives Lyons Sausage (582) Baked Fresh Mackerel, Creole Potatoes, Marquise (1044) Balotine of Lamb Stuffed with Spinach Roast Goose, Apple Sauce (1109) Lettuce Salad (148) Brioches, Vanilla 1722. CHICKEN GUMBO, PIEDMONTAISE Cut off the head, draw and wipe a small tender fowl, totally bone it, free meat from skin, then cut fowl in half-inch square pieces; cut also in small squares two white medium onions, two seedless green peppers, two well-cleaned leeks, two ounces raw ham and four branches crisp, well-cleaned celery. Heat one and a half tablespoons butter in a saucepan, add the above and gently brown for ten minutes, frequently stirring with wooden spoon. Moisten with three quarts hot water, add the fowl bones, one level tablespoon salt, half teaspoon white pepper, and let boil thirty minutes. Cut two ounces good raw Italian macaroni in half-inch pieces, add to soup, boil twenty minutes more, then add two ounces Piedmont raw rice, two peeled, crushed tomatoes and twelve small trimmed fresh okras cut in half-inch pieces; lightly mix and let boil for forty minutes longer, remove bones, add leaves from two branches chervil, boil for five minutes more, pour into a hot soup tureen and serve. 1723. BAKED FRESH MACKEREL, CREOLE Prepare and keep hot a Creole sauce (Ng. 507). Cut the head off and neatly trim a three-pound fresh mackerel, split in two through back, remove spinal bone, place on a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika; glaze surface of mackerel with a little melted butter, then set in oven to bake for fifteen minutes. Remove, arrange in a baking dish, pour the Creole sauce over, sprinkle a little Parmesan cheese on top, and set in oven for fifteen minutes more. Remove, decorate all around with half a lemon finely sliced and a little parsley greens and serve.

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THURSDAY, FIRST WEEK OF JUNE 507 1724. BALOTINE OF LAMB STUFFED WITH SPINACH Remove the stalks and stale leaves from a quart fresh spinach, thoroughly wash and plunge in a quart boiling water with a teaspoon salt for ten minutes, thoroughly drain on a sieve, completely press out all the water with the hands, and finely chop. Place in a small saucepan with two egg yolks, half teaspoon salt, three saltspoons white pepper, half teaspoon sugar and one saltspoon grated nutmeg. Place pan on fire and sharply stir with wooden spoon while heating for five minutes, remove and keep on a table till required.

Carefully bone a shoulder of lamb, season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Spread spinach on inside part of shoulder, neatly fold up and tie all around. Place a mirepoix (No. 271) in a roasting tin, lay the balotine on top, then pour half a gill water in the pan. Spread a tablespoon melted lard over the balotine and set to roast in oven fifty minutes, turning and frequently basting meanwhile. Remove, untie, dress on a large dish, skim fat from surface of gravy, pour in one gill demi-glace (No. 122), boil five minutes, strain sauce over the balotine and serve. 1725. BRIOCHES, VANILLA Place four egg yolks in a bowl with two ounces fine sugar and briskly whisk with a wire whisk six minutes, then add the whites of the four eggs beaten to a stiff froth, one and a half ounces flour and a teaspoon vanilla essence. Place mixture in a pastry bag, with a quarter-inch tube at bottom and carefully press the preparation into a lightly buttered and floured pastry pan in twelve even round forms. Set pan in a brisk oven for twelve minutes, remove and let cool off. Detach cakes from pan, lay them upside down on a table, then with the blade of a knife spread a little strawberry jelly over each flat side and fasten two by two. Neatly trim to even size and arrange on a small iron grating with a pan underneath. Spread a glace vanilla (No. 1652) over them, place half a candied cherry on top of each and serve.

Thursday, First Week of June Grape Fruit (130) Wheatena (1298) Fried Eggs with Salt Pork Broiled Mutton Chops (49) 1726. FRIED EGGS WITH SALT PORK Cut from a piece of lean salt pork twelve very thin slices; trim off the skin of each piece, arrange on a large frying pan with a tablespoon melted lard, fry two minutes on one side only, then turn carefully and

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crack twelve fresh eggs over them. Equally season with half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in oven for four minutes, remove, carefully slide them on a large hot dish Broiled Soft Shell Crabs Goose Pears with Peas (1270) Tapioca Pudding (574) 1727. BROILED SOFT SHELL CRABS Remove the spongy parts under the side points and the aprons from twelve very fresh soft shell crabs, thoroughly wash and drain on a cloth. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper, repeatedly turn in seasoning, arrange on a double broiler and broil five minutes on each side. Dress on freshly prepared pieces of toast placed on a hot dish, decorate with six quarters lemon and a little fried parsley and serve.

Mutton, Indienne Pickerel, Castillane Chicken Saute1, Hongroise Jerusalem Artichokes (554) Leg of Spring Lamb, Mint Sauce (1378) Strawberry Coupes 1728. MUTTON, INDIENNE One pound lean shoulder of mutton, one medium carrot, one turnip, one medium onion, one leek, rind of one lemon and one green pepper. Cut the above articles in quarter-inch square pieces, place in a saucepan with one ounce butter, set on fire and brown for ten minutes, stirring meanwhile; then add one teaspoon curry powder, one teaspoon salt, two tablespoons Worcestershire sauce, three quarts water and one pound cleaned raw mutton bones and boil forty minutes; add two ounces raw rice, three slices peeled eggplant, cut in small squares, three peeled, crushed tomatoes, and boil forty-five minutes more. Chop up together finely a half ounce cooked lean ham, one bean garlic, two branches parsley, one branch chervil, and add to soup. Boil for ten minutes more, and remove bones. Dilute four tablespoons arrowroot with two tablespoons sherry, juice of half a lemon, two tablespoons milk, and add it" to the soup; mix well, cook for ten minutes more, pour soup into a tureen and serve.

1729. PICKEREL, CASTILLANE Trim off the fins and wipe a very fresh pickerel of three and a half pounds. Place in a dish, season with a teaspoon salt, half teaspoon white pepper, squeeze in juice of half a lemon, add a teaspoon anchovy

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FRIDAY, FIRST WEEK OF JUNE 509 essence and a half teaspoon chopped parsley. Repeatedly turn fish in the seasoning and let infuse until required. Heat two tablespoons olive oil in a braising pan, then add four peeled and thoroughly washed raw potatoes scooped out with a Parisian potato scoop, two sound, seeded green peppers cut in small squares, half a sound medium Spanish onion, gently brown for fifteen minutes, carefully stirring meanwhile, then add two sweet red peppers cut in small squares. Place fish on top of these articles, pour over marinade with a half gill claret and let reduce on range for fifteen minutes. Pour in a gill each demiglace (No. 122) and tomato sauce, lightly mix, cover pan and set in oven for forty-five minutes, remove, lift up fish, dress on dish, pour contents of pan over and serve.

1730. CHICKEN SAUTE, HONGROISE Cut head and feet off a tender Philadelphia chicken of three pounds, singe, draw and cut in twelve even pieces. Heat a tablespoon butter in a large frying pan, add chicken pieces one beside another and gently fry for five minutes on each side, turning once in a while. Dredge a tablespoon flour over, stir well, then pour in one and a half gills each milk and broth. Season with a level tablespoon salt, half teaspoon paprika, mix well two minutes, then slowly boil for thirty-five minutes. Lift up chicken with a fork and place in another frying pan, adding ten finely sliced mushrooms and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks with a half gill cream, half saltspoon grated nutmeg, and add to sauce. Sharply whisk while heating for five minutes, strain sauce through a cheesecloth over chicken, mix well. Dress chicken on a large dish, pour sauce over, arrange six timbales of rice (No. 521) around chicken and serve. 1731. STRAWBERRY COUPES Pick off stems, wash and thoroughly drain a pint fine, fresh red strawberries, place in a bowl with two ounces fine sugar, a tablespoon each kirsch, maraschino and rum, and half teaspoon vanilla essence, then turn strawberries in seasoning and let infuse until required. Prepare a pint (only) vanilla ice cream (No. 42), evenly divide strawberries and liquor in six coupes or champagne glasses, then divide vanilla ice cream in coupes, neatly smooth surface to dome-like shape and serve. Friday, First Week of June Stewed Prunes (i) Boiled Grits (131) Eggs, Turinoise Broiled Findon Haddock (76) Steaks, Maitre d'H6tel (172) Saratoga Potatoes (156) 1732. EGGS, TURINOISE Cut twelve hard-boiled eggs in quarter-inch slices. Mix in a saucepan one and a half tablespoons melted butter with two and a half table-

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spoons flour, heat a half minute, pour in two gills hot milk, season with a teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, then add two tablespoons grated Parmesan cheese and mix well for one minute. Broil twelve thin slices bacon for two minutes on each side, then cut in half-inch pieces and add to sauce with eggs. Mix well, pour into a baking dish, sprinkle a very little Parmesan cheese over, divide half an ounce butter in very little bits on top, set in oven for ten minutes Sardine Omelette Highlander Spaghetti au Gratin (1508) Cocoanut Pie (1546) 1733. SARDINE OMELETTE Carefully crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Remove skin and bones from six sardines in oil cut in small pieces, place in a frying pan with tablespoon butter and brown for two minutes, tossing meanwhile. Drop in eggs, briskly mix with fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre, let rest for one minute, turn on a hot dish and serve. 1734. HIGHLANDER Cut in half-inch-square pieces a half pound pig's liver, four skinned fresh mutton kidneys, two pounds raw, lean mutton and four ounces raw, lean salt pork. Heat two tablespoons melted butter in a braising pan, add a finely chopped onion and sound, seeded, chopped green pepper, gently brown for four minutes, add all the meat and moisten with a quart of broth (No. 701). Season with a level tablespoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Tie in a bunch two leeks, two branches parsley, a branch chervil, bean garlic, one sprig each thyme, sage, marjoram, a bay leaf and two cloves, add to pan, cover and let slowly cook for one and a half hours. Add four peeled, crushed red tomatoes and two medium, peeled raw potatoes cut in half-inch squares, mix well, then set in oven for one hour, basting top with its own gravy occasionally. Remove, lift up the bouquet of herbs, dress highlander in deep hot dish and serve. Celery (86) Canapes of Anchovies (141) Bisque of Clams, Clamart Kingfish, Meuniere (773) Potatoes, Viennoise (165) Sirloin Steaks, 'Be"arnaise Cucumbers, Romaine Baked Live Lobster (952) Roast Sqaabs (831) Doucette Salad (189) Weimar Pudding (405) 1535. BISQUE OF CLAMS, CLAMART Soak a half pint split green peas in cold water for six hours, drain, place in a saucepan with a sliced each carrot, onion, two sliced each

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SATURDAY, FIRST WEEK OF JUNE 511 leeks and branches celery, half-pound piece salt pork, a bay leaf, clove, two quarts water, a teaspoon salt and half teaspoon pepper. Set pan on range and let simmer for an hour and a half, remove, strain pure*e through sieve into a basin and keep in tureen until required. Place fifteen freshly opened large clams in a saucepan with their liquor and one and a half pints water, add two branches parsley and one branch chervil, then let boil for five minutes. Mix in a saucepan an ounce butter with two and a half ounces flour, heat a minute, then strain clam broth into pan; also add peas puree and a pint milk. Continually mix with wooden spoon until it comes to a boil, finely chop clams and add to soup, with saltspoon each cayenne and grated nutmeg. Lightly mix and boil for twenty-five minutes, then add a half gill cream and half ounce butter, mix well for two minutes, remove, strain soup through a Chinese strainer into a tureen and serve with a plate of bread croutons (No. 23) separately.

1736. SIRLOIN STEAKS, B£ARNAISE Lightly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Mix on plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn steaks in it, then broil on brisk fire for eight minutes on each side, pour a Bearnaise sauce (No. 34) on a hot dish, dress steaks over and serve.

1737. CUCUMBERS, ROMAINE Peel two good-sized sound cucumbers, cut in halves, remove spongy parts, finely slice, place in a quart cold water with a teaspoon salt for thirty minutes and drain thoroughly on a sieve. Lightly butter a baking dish, sprinkle a tablespoon grated Parmesan or Swiss cheese and arrange a layer of half the quantity of cucumbers over, season with three saltspoons each salt and pepper, a saltspoon grated nutmeg, and dredge a tablespoon Parmesan cheese over all. Divide a half ounce butter in very little bits on top, place balance cucumbers in layer on top, season with two saltspoons salt and one saltspoon pepper. Sprinkle a light tablespoon Parmesan cheese, arrange again a few bits of butter on top of all, pour one and a half gills tomato sauce all around, set to bake in oven for forty-five minutes, remove and serve. Saturday, First Week of June Sliced Pineapples (407) Farina (74) Poached Eggs, Chasseur Kippered Herrings (153) Country Sausages (134) 1738. POACHED EGGS, CHASSEUR Heat in a small saucepan one tablespoon melted butter, add and brown for three minutes four medium, peeled shallots. Moisten with

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a half gill white wine, tablespoon sherry and one and a half gills demiglace (No. 122); add six finely sliced canned mushrooms, an ounce ham cut in small julienne strips, half teaspoon finely chopped chives and saltspoon cayenne pepper, lightly mix and boil for ten minutes. Prepare twelve poached eggs exactly the same as in No. 106, dress on a dish without any toast, pour sauce over eggs and serve. Tartines of Shrimps Mutton Pot Pie (530) Eggplant, Saut(§ Minute 1739. TARTINES OF SHRIMPS Heat a tablespoon melted butter in a small saucepan, add four finely chopped shallots, a half bean garlic, also finely chopped, and gently cook for three minutes, then add a level tablespoon flour and stir well while heating for a half minute. Pour in a gill white wine, half gill milk, tablespoon Worcestershire sauce, half teaspoon each French mustard and salt, a saltspoon cayenne, half saltspoon each grated nutmeg and freshly chopped parsley, and continually mix while boiling for two minutes. Add one and a half pounds shelled, cooked shrimps, mix well and let cook for ten minutes, occasionally stirring meanwhile, then add two egg yolks, sharply stir with wooden spoon while heating for two minutes, place in mortar, pound to a fine pulp, remove and press pulp through sieve into a bowl. Brown six fresh pieces toast, a quarter-inch thick by three inches square, to a nice golden colour, lightly butter, then evenly spread shrimp preparation over. Neatly smooth surface, lightly butter top of each; place on a tin and set in oven for six minutes. Remove, dress on dish with a folded napkin, decorate with six quarters lemon and a little 1740. EGGPLANT, SAUTE MINUTE Peel a medium, sound egg plant and cut it in thin slices, season with a teaspoon salt, half teaspoon pepper, turn well in seasoning and lightly roll in flour. Heat a tablespoon melted butter in large frying pan, place slices one beside another in pan and fry briskly for one minute on each side, dress on a dish, squeeze juice of half a sound lemon over, sprinkle a little finely chopped parsley over all and serve. Consomme, Argenteuil Halibut Steaks with Brown Butter Potatoes, Brabant (1220) Timbale of Sweetbreads, New-Yorkaise Guinea Hens (1535) Chicory Salad (38) Rum Jelly (1171) 1741. CONSOMME", ARGENTEUIL Prepare, strain into another saucepan and keep hot a plain consomme (No. 52). Cut tender part only of a bunch fresh asparagus in half -inch-

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SATURDAY, FIRST WEEK OF JUNE 513 long pieces, thoroughly wash in plenty cold water, drain, place in a saucepan with a quart water, half teaspoon each salt and sugar, then boil for twenty minutes. Remove, drain on a sieve, drop tips into the consomme, add teaspoon sugar, boil for ten minutes, pour consomme* into a soup tureen and serve very hot.

1742. HALIBUT STEAKS WITH BROWN BUTTER Procure three three-quarter-pound chicken halibut steaks, season with a teaspoon salt, half teaspoon pepper and lightly baste with a little cold milk and roll in flour. Heat one and a half teaspoons melted butter in a frying pan, arrange the steaks in and fry for five minutes on each side, then set in oven for six minutes, remove, dress on a dish and divide a half tablespoon butter on top. Pour a tablespoon vinegar in fish pan, add a very little butter, toss well on fire until a nice brown colour, pour over fish and serve.

1743. TIMBALE OF SWEETBREADS, NEW-YORKAISE Bone and skin breasts of a tender fowl, finely chop with half pound tender, raw veal, place in mortar, season with a teaspoon salt, saltspoon each cayenne, grated nutmeg and ground mixed spice. Thoroughly pound to a smooth paste, add two ounces bread panade, four egg yolks, and pound again until thoroughly amalgamated. Rub through sieve into a bowl, set bowl on ice, gradually pour in one and a half gills cold cream, sharply mixing with wooden spoon while adding, then keep on ice till required.

Have six blanched heart sweetbreads (No. 33), place a mirepoix (No. 271) at bottom of frying pan, lay breads on top, season with a teaspoon salt and half teaspoon white pepper. Moisten with a quart white broth and let slowly boil for thirty-five minutes, take up breads, cut each in half-inch-square pieces, finely slice twelve canned mushrooms, one small truffle, cut an ounce cooked lean ham in squares, and place these four articles on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, strain the sweetbread broth into this pan, mix well until it comes to a boil, then reduce to a third of the quantity, frequently mixing meanwhile. Add four articles on plate to sauce with two tablespoons sherry and a half gill cream, mix well, cook for ten minutes, remove to a table. Lightly butter a quart pudding mould, cut two slices truffles in alphabetic letters, one "N," the other "Y," and arrange letters "N. Y." at bottom of mould. Carefully line bottom and sides with three-quarters of force in bowl, pour bread preparation into mould, cover with balance of force, neatly smooth surface, cover with a sheet buttered paper, place mould in a saucepan, pour hot water up to half the height of the mould, then set in oven for forty-five minutes. Remove, lift up paper, unmould on a large hot dish, pour a cream sauce (No. 736)

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Si4 THE INTERNATIONAL COOK BOOK Sunday, First Week of June Cream of Wheat (1603) Fried Poached Eggs, Montebello Whitebait with Bacon (1305) Stewed Mutton Kidneys with Madeira (452) 1744. FRIED POACHED EGGS, MONTEBELLO Poach twelve fresh eggs for four minutes in three quarts boiling water, with a tablespoon salt and half gill vinegar. Lift with a skimmer, neatly trim, carefully roll in melted butter, then in grated Parmesan cheese, place in a frying basket and fry in boiling fat for one minute. Lift up drain on a cloth, sprinkle a little salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a hot Montebello sauce (No. 1030) separately.

Clam Patties (1232) New London Salad, Strawberry Shortcake (1677) 1745. NEW LONDON SALAD Place in a salad bowl two peeled tomatoes cut into eight pieces each, one sound, seeded, fat green pepper cut in quarter-inch squares, one stalk crisp white celery cut same size as the pepper, two cold, medium, boiled potatoes cut in quarter-inch squares, and twenty-four good-sized, sound hazel nuts cracked and cut in halves. Season with two tablespoons seasoning (No. 863), gently mix, add two tablespoons mayonnaise (No. 70), gently but thoroughly mix, neatly wipe bowl all around and immediately serve.

Celery (86) Canapes of Caviare (59) Potage, Cream of Almonds Salmon, Bateliere Potatoes, Chateaubriand (872) Sirloin Larded, Stanley (305) Spring Lamb Chops, Sauce Pe"rigueux Fresh Peas with Tarragon Punch au Curacao (643) Roast Capon aux Cresson (378) 1746. POTAGE, CREAM or ALMONDS Place in a large saucepan one pound clean, raw, lean veal bones, one pound fresh chicken bones, one sliced onion, two sliced leeks, four sliced

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SUNDAY, FIRST WEEK OF JUNE 515 branches celery, two branches parsley and one branch chervil. Moisten with three and ?, half quarts water, season with two teaspoons salt and simmer two hours, being careful to skim off scum once in a while. Plunge Half pound sweet and.our single bitter almonds in boiling water for three minutes, drain and peel, pound in mortar to a fine paste, transfer them to '\ saucepan with one pint milk and boil ten minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, heat two minutes, then strain the broth through a strainer over this roux, add the almond milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg, sharply mix with whisk until it comes to a boil and cook twenty minutes more. Dilute one egg yolk with a half gill cream and halt ounce fresh butter, add to soup, continually mix while heating foi three minutes, remove, strain cream through cheesecloth into a Si up tureen and serve.

1747. SALMON, BATELIERE \ Place three slices fresh salmon of three-quarters of a pound each on a dish, season with a teaspoon salt, half teaspoon pepper, juice of half a sound lemon, teaspoon anchovy essence and leaves of two branches chervil, repeatedly turn salmon in seasoning, then let infuse until Have one and a half tablespoons melted butter in a saucepan, add twelve even-sized, very small white onions, brown a nice golden colour, then add two tablespoons flour, lightly stir and cook for one minute. Pour in cne gill claret and two gills pure tomato juice, mix well, let boil for fifteen minutes, place salmon and seasoning in a frying pan and add twelve cooked, shelled shrimps. Take up onions with a skimmer from jauce, place them with salmon, strain sauce over, cover with a lightly buttered paper, "boil for five minutes on range, then set in oven for twenty-five minutes. Remove, lift up paper, dress salmon on a dish, one overlapping another, pour contents of pan over and serve.

1748. SPRING LAMB CHOPS, SAUCE P^RIGUEUX Neatly trim six nice spring lamb chops, season well all around with a half teaspoon salt and three saltspoons white pepper. Heat tablespoon butter in a frying pan, arrange in chops one beside another and fry for four minutes on each side. Pour a pe*rigueux sauce (No. 677) on a hot dish, dress chops one overlapping another crown-like over same, adjust a paper frill at end of each chop 1749. FRESH PEAS WITH TARRAGON Prepare peas same as in No. 1519, adding a teaspoon freshly chopped fresh tarragon leaves, toss well while heating for two minutes pour into a hot deep di§h and serve.

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Monday, First Week of June Cherries (1527) Barley with Cream (1068) Scrambled Eggs, Molet Bluefish, Maitre d'H6tel (328) 1750. SCRAMBLED EGGS, MOLET Plunge twelve fresh eggs in boiling water for five minutes, lift up, clip off a piece of shell at end of each and with a very small spoon scoop insides into a frying pan; add an ounce butter, half teaspoon salt, two saltspoons pepper, a half gill cream, place pan on fire and gently cook for two minutes, continually stirring meanwhile; dress on a deep Ragout, Dutch Beignets Souffles, Italienne (790) 1751. RAGOUT, DUTCH Cut in one-inch-square slices one and a half pounds tenderloin of beef, then cut two fresh veal kidneys in same size pieces. Season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Heat a tablespoon butter in frying pan, add one finely sliced onion, a finely sliced green pepper, and brown three minutes, then add the beef and kidneys and briskly cook for eight minutes, occasionally tossing meanwhile. Pour in two gills demi-glace (No. 122), one gill of tomato sauce (No. 1 6), two tablespoons sherry, a half teaspoon freshly chopped parsley, and toss well while cooking for five minutes. Finally slice two cold boiled potatoes and plunge in boiling fat for five minutes, drain on a cloth, add potatoes to the stew, mix well, cook for two minutes, pour in a deep dish and serve.

Beef Broth, Anglaise Sheepshead, Celery Sauce Potatoes, Bignon (403) Fricandeau of Veal with Cepes Fresh Asparagus, Polonaise Pudding Malaga (309) 1752. BEEF BROTH, ANGLAISE, Cut in quarter-inch-square pieces one pound lean raw beef from the rump or flank, one medium carrot, one medium white turnip, one

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MONDAY, FIRST WEEK OF JUNE 517 sound onion, two well-cleaned leeks, and three branches crisp white celery. Place all these in a large saucepan with two tablespoons melted butter, set on fire and gently brown for fifteen minutes, then add three and a half quarts water, two tablespoons Worcestershire sauce, one gill demi-glace (No. 122), one pound beef bones and one marrow bone. Season with two teaspoons salt and half teaspoon pepper. Let slowly boil for forty minutes, then add three ounces well-washed and thoroughly drained barley, lightly mix and continually simmer for one hour and twenty-five minutes. Remove bones, skim fat from surface, add half teaspoon freshly chopped parsley and half teaspoon chopped chervil, boil for five minutes longer, pour soup into a tureen and serve. 1753. SHEEPSHEAD, CELERY SAUCE Neatly trim a three-pound piece fresh sheepshead, remove bones, place in a frying pan with half ounce butter, a half gill white wine, a gill water, juice of half a sound lemon, two branches parsley, one teaspoon salt and a half teaspoon pepper. Cover fish with lightly buttered paper, boil for five minutes, set in oven for twenty-five minutes, remove and dress on a, dish. Have a celery sauce (No. 745), pour two tablespoons fish liquor in, mix well, then pour over fish, sprinkle a little chopped 1754. FRICANDEAU OF VEAL WITH CEPES Cut a three-pound piece round of veal from leg, season with teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place veal in pan with a mirepoix (No. 271) and briskly cook for ten minutes on each side, remove from pan and keep warm. Add to the gravy two tablespoons flour, briskly stir, then add quarter of a pint claret, half pint hot broth or water, one gill tomato sauce (No. 16), one gill demi-glace (No. 122), mix well, and as soon as it comes to a boil add veal again, with a tablespoon dried cepes or dried mushrooms. Cover pan and set in moderate oven one hour and forty-five minutes, remove, dress veal on a large hot dish, reduce gravy to half pint, skim fatoff surface and strain it over, arrange a cepes provencale around veal and serve.

1755. CEPES PROVENCALE Open a pint can of cepes, take them up and drain on a cloth, then cut in quarters. Heat a tablespoon oil in frying pan, add the cepes with a finely chopped onion, season with half teaspoon salt, three saltspoons pepper and gently brown for five minutes, tossing meanwhile. Finely chop a sound bean garlic, two branches parsley and one branch chervil and add to the cepes, toss well while heating for one minute, squeeze in juice of quarter of a lemon, toss lightly and use as required. 1756. FRESH ASPARAGUS POLONAISE Trim off ends, carefully scrape and thoroughly wash two bunches sound, fresh asparagus, tie in three bunches, then plunge in three

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quarts boiling water with tablespoon salt and boil for twenty-five minutes. Lift up, drain on a sieve and dress on a dish. Place one ounce butter in a frying pan with three tablespoons bread crumbs, toss on fire until a light brown, pour butter over asparagus and serve. Tuesday, First Week of June Eggs Cocotte, Sarkey Fried Soft Clams with Bacon (397) Steaks, Maitre d'Hotel (172) Hashed Brown Potatoes, Moreno 1757. EGGS COCOTTE, SARKEY Cut two ounces raw ham in exceedingly small pieces, place in small saucepan with a tablespoon melted butter and gently brown for four minutes; add half teaspoon curry powder, half teaspoon freshly chopped parsley, leaves from a branch chervil and three gills tomato sauce. Mix well, let reduce to half quantity and add little by little half an ounce butter, mixing while adding. Divide this sauce into six egg-cocotte dishes, crack two fresh eggs in each dish, evenly season eggs with a half teaspoon salt, two saltspoons pepper, pour a teaspoon cream over the eggs of each dish, place on a tin, set in oven for five minutes, 1758^ HASHED BROWN POTATOES, MORENO Finely chop six medium, cold peeled potatoes and three Spanish sweet peppers; heat tablespoon melted butter or good fat in a frying pan, add potatoes and peppers, season with teaspoon salt, three saltspoons white pepper and gently toss in pan while cooking on a brisk fire for ten minutes. Roll up to omelette form and let get a nice golden colour, turn on a hot dish and serve.

Canap6 Lorenzo (538) Cutlets of Turkey. Esperance Fried Oyster Plant (968) 1759. CUTLETS OF TURKEY, ESPERANCE Pick off meat from the turkey left over from yesterday and cut in very small dice, with two ounces cooked ham cut same way and twelve canned mushrooms, also cut same way. Have a tablespoon freshly chopped shallots in saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; dredge in two ounces flour, stir while heating for two minutes, pour in a pint white broth, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil, then let slowly boil for fifteen minutes,

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TUESDAY, FIRST WEEK OF JUNE 519 occasionally mixing meanwhile. Add two egg yolks, mix well, then add the chicken, ham and mushrooms, also half a gill sherry. Mix well and cook for ten minutes, frequently mixing meanwhile, remove, place the force in a dish and let cool off. Lightly flour corner of table, divide the force into six even parts and neatly roll out to cutlet forms, dip in beaten egg, then gently roll in fresh bread crumbs, lay in frying basket, fry in boiling fat for eight minutes and thoroughly drain. Pour a gill demi-glace (No. 122) on a hot dish, dress cutlets over, one overlapping another crown-like, arrange fresh string beans (No. 1579) in centre of the crown, adjust a paper frill at end of each cutlet and Pure"e of Tomatoes, aux Pates Pickerel, Creole Capon au Gros Sel Spinach au Veloute"

Roast Leg of Lamb (392) Doucette Salad (189) Matron Ice Cream (854) 1760. PURE"E OF TOMATOES, AUX PATES Plunge three ounces Italian paste in a pint of boiling water with three saltspoons salt, boil ten minutes and drain on a sieve. Prepare a tomato puree (No. 457), but substitute Italian paste for the vermicelli, boil five minutes, pour soup into a tureen and serve. 1761. PICKEREL, CREOLE^ Cut head off and neatly trim a fresh pickerel of about three pounds, split in two and remove spinal bone. Lay fish on a lightly buttered tin, season with a teaspoon salt and half a teaspoon pepper, divide half ounce butter in little bits over surface, squeeze over juice of half a sound lemon, set in oven fifteen minutes, remove and transfer fish to a baking dish. Pour a Cre*ole sauce (No. 507) and sprinkle a tablespoon grated Parmesan or Swiss cheese over fish, set in oven for fifteen minutes more, remove, cut half a lemon in thin slices, arrange around fish and serve.

1762. CAPON AU GROS SEL Cut off head and feet from a tender three-and-a-half -pound capon, singe, draw, wipe and trus^. Cover all around with thin slices larding pork, tie around firmly with string, lay in a saucepan with six small carrots, six small round white turnips, four branches parsley and two branches chervil, tied together. Pour in sufficient water to cover capon, season with good teaspoon salt, half teaspoon pepper, cover pan and gently boil for thirty minutes. Add six medium white onions, let slowly boil for one hour, lift up capon, untie, remove lard and untruss. Place on a hot dish, arrange vegetables — except parsley and chervil — around, sprinkle a teaspoon coarse salt over and serve. Remove fat from surface of capon broth and strain it into white broth pot (No. 701).

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1763. SPINACH AU VELOUT£ Pick off stalks, remove stale leaves and thoroughly wash three quarts fresh green spinach plunge in a gallon boiling water with a tablespoon salt, boil ten minutes, thoroughly drain on sieve; with a skimmer press out water, chop very finely, then place in a saucepan. Mix in another saucepan one and a half tablespoons melted butter with two level tablespoons flour. Pour in three-quarters of a pint white broth (No. 701), mix well until it comes to a boil, let reduce to half, then strain sauce through a Chinese strainer into spinach, adding half teaspoon salt, half teaspoon sugar, a saltspoon cayenne, a saltspoon grated nutmeg and half ounce good butter. Mix well, place pan on fire and cook for ten minutes, frequently stirring meanwhile, remove, dress on a vegetable dish, smooth all around to dome form, arrange six heart-shaped bread croutons Wednesday, Second Week of June Stewed Prunes (i) Force (979) Shirred Eggs with Mushrooms Fish Cakes (5) Fried Calves' Brains French Fried Potatoes (8) 1764. SHIRRED EGGS WITH MUSHROOMS Finely slice twelve canned mushrooms, place in a small saucepan with two tablespoons sherry, one and a half gills demi-glace (No. 122), one gill tomato sauce and half a saltspoon cayenne pepper, lightly mix and boil for eight minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, evenly divided. Set in oven three minutes, remove, divide sauce evenly over eggs and serve.

1765. FRIED CALVES' BRAINS Have three pairs of calves' brains, wash in running cold water for thirty minutes, discard blood sinews, drain well, then plunge in two quarts boiling water with a teaspoon salt, half gill vinegar and slowly boil for two minutes. Drain, split in two lengthwise, lightly roll in flour, dip in beaten egg, then lightly roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes, or until a nice golden colour. Remove, drain well, dredge a half teaspoon salt over, dress on a dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve.. LUNCHEON Lamb Saute" German Style Spatzeles Lobster Salad, Mayonnaise Banana Fritters (1104) 1766. LAMB SAUTE", GERMAN STYLE Cut meat from leg of lamb left over from yesterday in half-inch pieces. Place in a frying pan two finely sliced white onions with two

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WEDNESDAY, SECOND WEEK OF JUNE 521 tablespoons melted lard and fry for five minutes, tossing once in a while, then add the lamb. Season with half teaspoon salt and three saltspoons pepper, toss a little, then cook ten minutes, occasionally tossing meanwhile. Add two tablespoons good vinegar, two gills demi-glace (No. 122), twelve medium, sliced vinegar pickles and a half teaspoon chopped chives, mix well and slowly cook for ten minutes, frequently mixing, transfer stew to a deep dish, arrange spatzeles around lamb and serve. 1767. SPATZELES Place in a bowl four ounces sifted flour, gradually add one gill cold water and sharply stir with wooden spoon while adding it. Crack in one fresh egg, season with half teaspoon salt, two saltspoons white pepper, a saltspoon grated nutmeg, sharply stir for five minutes. Have a quart boiling water in a saucepan with half teaspoon salt, take a tablespoon of batter and with a finger drop in pan as rapidly as possible. Proceed in same way till batter is all used, boil for five minutes, lift up with skimmer and thoroughly drain on a cloth. Heat two tablespoons lard in a frying pan, add half a finely chopped onion, brown for two minutes, arrange spatzeles one beside another in pan and fry to a nice golden colour on both sides, drain and use as required. 1768. LOBSTER SALAD, MAYONNAISE Plunge two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt, boil for twenty minutes, lift up and let thoroughly cool off. Crack and pick out meat from claws and tails, all perfect white meat from bodies, and cut in half -inch-square pieces. Cut also in same size two stalks perfect, white, tender, crisp celery, wash in cold water and carefully drain on a cloth. (It is absolutely necessary that the celery should be as dry as possible.) Place both lobster and celery in quite a large salad bowl, season with three tablespoons dressing (No. 863), thoroughly mix and give a dome-shaped form. Gently spread a mayonnaise dressing (No. 70) and sprinkle a teaspoon of capers over salad. Cut two hard-boiled eggs in quarters, arrange crown-like over mayonnaise, place six small lettuce leaves around edge of bowl, clean head of one of the lobsters, place in centre of salad and serve.

Potage, Dublin Spanish Mackerel, Piquante Sauce Ham Braise", Londonderry Tomatoes on Crusts (1287) Broiled Spring Chicken with Cress (12) Chicory Salad (38) Cold Maraschino Pudding 1769. POTAGE, DUBLIN Cut a pound lean mutton in half-inch squares, heat a tablespoon melted butter in saucepan, add mutton and brown for ten minutes, occa-

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sionally stirring meanwhile. Moisten with three quarts water, adding two pounds cleaned mutton bones, season with two teaspoons salt, half teaspoon white pepper, cover pan and slowly boil for one hour. Cut four good-sized, peeled raw potatoes in quarter-inch-square pieces and add to soup. Finely chop together three branches well- washed parsley two branches chervil and six branches chives, add to soup, mix a little and simmer for forty-five minutes. Lift up bones from soup, skim off fat from surface, add half ounce butter, mix well, pour in a soup 1770. SPANISH MACKEREL, PIQUANTE SAUCE Trim fins and cut off head of a very fresh three-pound Spanish mackerel, split in two, remove spinal bone and lay on a lightly buttered tin. Season with one teaspoon salt and half teaspoon paprika, squeeze juice of half a sound lemon over, lightly baste with melted.butter, then set in oven for thirty minutes. Remove, dress on a large dish, pour a piquante sauce (No. 177) and sprinkle a little chopped parsley over, then serve.

1771. HAM BRAISE", LONDONDERRY Soak a three-pound piece ham in cold water for one and a half hours, drain and neatly trim. Place a mirepoix (No. 271) at the bottom of a braising pan, add two tablespoons good lard and gently brown for ten minutes, occasionally stirring meanwhile. Lay ham on top, pour in one gill port wine, two tablespoons brandy, two gills demi-glace (No. 122), one gill tomato sauce (No. 16) and four tablespoons currant jelly. Cover pan, set in oven for two hours, being careful to baste once in a while with its own gravy. Remove, place ham on a large dish, boil sauce on range ten minutes, then strain it over ham and serve. 1772. COLD MARASCHINO PUDDING Cut in small squares four ounces stale cakes or bread remnants, two fresh or preserved seeded pears, two fresh or preserved seeded peaches, two preserved apricots, a half pint stoned fresh or maraschino cherries, one ounce well-picked dried currants and mix all together. Lightly butter and sugar a quart pudding mould, place above preparation in it. Place three fresh eggs and yolks of two in a bowl, adding four ounces powdered sugar, briskly stir with whisk, then add a pint milk, two gills cream, a half gill maraschino, mix briskly with whisk for two minutes. Strain" sauce through a Chinese strainer into the pudding mould, place in a saucepan, pour hot water in pan up to half the height of mould and set in oven to bake for forty-five minutes. Remove, lay mould on ice and let thoroughly cool off. Prepare a Sabayon sauce (No. 102), let get cold, then mix in two gills vanilla whipped cream and two tablespoons maraschino, unmould pudding on a cold dish, pour sauce over and serve.

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THURSDAY, SECOND WEEK OF JUNE 523 Thursday, Second Week of June Cherries and Cream (1527) Oatmeal Porridge (a) Fried Eggs, Tomato Sauce Panfish, Saute" (658) Corn Beef Hash, American (241) Corn Fritters (566) 1773. FRIED EGGS, TOMATO SAUCE Heat one and a half teaspoons melted butter in a large frying pan, crack in twelve fresh eggs, season with a half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in oven for four minutes, carefully slide on a large dish, pour a gill hot tomato sauce (No. 1 6) and sprinkle a little chopped parsley over and serve. Soft Shell Crabs in Cream Shoulder of Mutton, Etuvee with Potatoes (731) Charlotte Russe with Strawberries 1774. SOFT SHELL CRABS IN CREAM Pick out the spongy parts underneath side points and remove aprons from twelve very fresh soft shell crabs, wash and thoroughly drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, briskly fry for three minutes on each side, lift up and keep on a plate till required. Add two tablespoons flour to same pan and briskly whisk while heating for half minute, then pour in one gill milk, one gill cream, two tablespoons sherry, half teaspoon salt, one saltspoon grated nutmeg and sharply mix with whisk until it comes to a boil. Add crabs and gently cook for eight minutes, shuffling pan once in a while, pour in a chafing dish or soup tureen and serve.

1775. CHARLOTTE RUSSE WITH STRAWBERRIES Pick off stems, wash and thoroughly drain thirty-six medium, fine fresh sound strawberries, place in a bowl, season with two tablespoons sugar, one tablespoon rum, and carefully turn in seasoning. Prepare and decorate six charlottes russe (No. 939), arrange six strawberries around base of each and serve.

Clams (145?) Celery (86) Anchovies (141) Lamb Broth with Barley Halibut, Hollandaise Potatoes, Chdteau (208) Squabs en Casserole (124) Eggplant, Sacramento Roast Ribs of Beef (126) Lettuce Salad (148) Gele"e Angelique 1776. LAMB BROTH WITH BARLEY Cut in small square pieces one pound raw lean lamb from leg or shoulder, two medium carrots, one sound turnip, two leeks, three branches

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Oelery, one medium onion, place in a saucepan with one and a half tablespoons melted butter and nicely brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add two pounds lamb or beef bones, season with a level tablespoon salt, half teaspoon white pepper, three tablespoons Worcestershire sauce. Add three ounces well washed and drained barley, cover pan, let simmer one and a half hours, remove bones from soup, skim fat off surface, add two gills tomato sauce (No. 16), a teaspoon freshly chopped parsley, boil ten minutes, 1777. HALIBUT, HOLLANDAISE Place three slices fresh halibut of three-quarters of a pound each in a frying pan, add half ounce butter, half teaspoon salt, three saltspoons pepper, a half gill white wine, half gill water, two branches parsley and juice of quarter of a sound lemon. Cover fish with lightly buttered paper, boil on range for five minutes, then bake in oven for twenty-five minutes. Remove, take up fish with skimmer, dress on a hot dish, pour one tablespoon fish liquor in a Hollandaise sauce (No. 279), mix a little, pour sauce over fish and serve.

1778. EGGPLANT, SACRAMENTO Cut in halves lengthwise three very small even-sized, sound eggplants, and with a small pointed knife make a few criss-cross incisions in meat without touching skins, place on a tin, then set in oven — cut side up — to bake for thirty minutes, remove and with a Parisian potato scoop take out the meat without disturbing skins. Finely chop meat and place in a bowl, adding one ounce finely chopped, lean raw ham, one ounce chopped, cooked beef tongue, one bean chopped garlic, two peeled, finely chopped red tomatoes, half a teaspoon finely chopped parsley, three tablespoons bread crumbs, two egg yolks, half gill cream, one teaspoon salt and three saltspoons white pepper. Thoroughly mix with wooden spoon until well amalgamated, evenly divide preparation in the six half shells, sprinkle a little bread crumbs over, arrange a few little bits butter on top of each, evenly divided, place on a tin, set in oven for fifteen minutes, remove, dress on a dish over a folded napkin, decorate with a little parsley greens and serve.

1779. GEL£E ANGELIQUE Prepare a rum jelly preparation (No. 1171), imbed a quart pudding mould up to its level in ice, and cut sufficient lozenge-shaped halfinch strips of angelica to complete a crown at bottom of mould. With a larding needle take a piece of lozenge, steep in the jelly, and place it at bottom near the edge, then another one, and so on till the crown is completed. Cut twelve strips, one-fifth-inch wide and the height of mould, and arrange against sides of same. Place a round piece of angelica the size of a silver fifty-cent piece in centre of mould, then fill mould with the rum jelly and let stand on ice until well set, or for about an hour and a half, by which time it should be quite firm. Remove, carefully immerse in tepid water, unmould on a cold dish and serve^

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FRIDAY, SECOND WEEK OF JUNE 525 Friday, Second Week of June Grape Fruit (130) Farina with Milk (74) Omelette, Financiere Beef Saut£, Anglaise (513) Potatoes en Failles (611) 1780. OMELETTE, FINANCIERE Crack eight fresh eggs in a bowl, add half a gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Heat a tablespoon melted butter in frying pan, add three raw, well-cleaned chicken livers cut in halves and gently fry two minutes on each side. Add two tablespoons sherry, two gills demi-glace (No. 122), half saltspoon cayenne, six small stoned olives, six canned mushrooms, six very thin slices truffles, three pickles cut in three-quarter-inch pieces, quarter teaspoon freshly chopped parsley, mix well and cook for six minutes, lightly stirring meanwhile. Heat a tablespoon melted butter in frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest half a minute, fold the two opposite sides to meet in centre and let rest one minute, turn on a hot dish, pour garnishing and sauce around omelette and serve.

Stewed Clams, Parisienne Lamb Fries, Horly Herring Salad, Wilmington Tartlet of Eggs Chocolate E"clairs (1279) 1781. STEWED CLAMS, PARISIENNE Finely chop three well- washed leeks, place in saucepan with a tablespoon butter and lightly brown for ten minutes, occasionally stirring meanwhile, pour in a quart and a half white broth (No. 701), season with half teaspoon salt and half teaspoon white pepper. Cut four wellwashed, peeled raw potatoes in quarter-inch squares, add to broth, and let gently boil for twenty minutes. Carefully open thirty-six little neck clams, add to soup with their liquor, one pint water, and let boil for ten minutes, being careful to skim once in a while. Pour in two gills hot milk, one ounce butter and a saltspoon cayenne, mix well, pour stew into a soup tureen and serve.

1782. LAMB FRIES, HORLY Cut in halves and remove skin from twelve very fresh lamb fries, plunge in boiling water for five minutes, lift up and thoroughly drain on a cloth. Place in a bowl, squeeze in juice of half a sound lemon, add half teaspoon freshly chopped parsley, one teaspoon salt, half teaspoon pepper,

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a saltspoon grated nutmeg, and thoroughly mingle fries in seasoning. Prepare a frying batter (No. 204), roll lamb fries in the batter, then immediately drop one ]?y one in boiling fat and fry for ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, dress on dish with a folded napkin, decorate with a little parsley greens and serve with gill of tomato sauce (No. 16) separately.

1783. HERRING SALAD, WILMINGTON Cut in quarter-inch squares and place in a bowl two skinned and boned, sound smoked herrings, two boiled, peeled, cold, medium potatoes, two peeled and cored sound apples, two cold hard-boiled eggs and pickled red beet. Season with four tablespoons dressing (No. 863), mix well, wipe the bowl all around and serve.

1784. TARTLET OF EGGS Prepare six tartlet crusts (No. 161), neatly wipe insides without removing from moulds, then carefully crack one fresh egg into each crust. Season the eggs evenly with three saltspoons salt, two saltspoons white pepper and one saltspoon grated nutmeg, pour a tablespoon cream over each egg, set in oven for four minutes, remove, carefully lift tartlets from mould, dress on dish with a folded napkin and serve. Bisque, Mariniere Broiled Bluefish, Maitre d 'Hotel (328) Mignons of Beef, Sauce Poivrade String Beans with Butter (1579) Cauliflower, Cream Sauce (1221) Diplomatic Pudding (436) 1785. BISQUE, MARINIERE Place in a saucepan twelve medium, fresh opened oysters, four large freshly opened hard clams, twelve uncooked shelled shrimps, twentyfour freshly opened raw mussels, half a pound fresh whitefish cut in small pieces, four branches parsley, two branches chervil, a sprig thyme, two bay leaves, two cloves, one and a half teaspoons salt, two saltspoons white pepper, a saltspoon greated nutmeg, half pint white wine, one and a half quarts water, cover pan and let boil thirty minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, heat for a minute, strain broth into pan and continually stir until it comes to a boil. Finely chop all the different fish and add to boiling soup with a pint milk, mix well and boil for twenty minutes. Dilute two egg yolks with a half gill cream and a half ounce butter and add to soup, mix while heating for three minutes, strain soup through a Chinese strainer into tureen and serve with a plate of bread croutons

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SATURDAY, SECOND WEEK OF JUNE 527 1786. MIGNONS OF BEEF, SAUCE POIVRADE Cut two pounds trimmed tenderloin of beef in six equal filets, season with a teaspoon salt, half teaspoon pepper, then lightly baste with a little oil, arrange on a broiler and broil for four minutes on each side. Arrange six freshly prepared slices of toast a quarter inch thick and of same size as filets on a hot dish, place filets on toast, then pour a hot poivrade sauce (No. 546) over and serve.

Saturday, Second Week of June Strawberries and Cream (1317) Quaker Oats (105) Scrambled Eggs, Swiss Fish Fritters (1057) Sausage, Porto Rico Potatoes, Foultees Orange Wheaten Cakes 1787. SCRAMBLED EGGS, Swiss Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, two saltspoons white pepper, and briskly beat with fork a minute. Cut in exceedingly small square pieces two ounces lean, raw salt pork and two slices sandwich bread. Heat a tablespoon butter in a frying pan, add pork and neatly brown for three minutes, then add the bread and toss on fire until a nice golden colour; drop in the eggs, add quarter teaspoon very fresh chopped tarragon and cook for six minutes, briskly stirring frequently, Add two tablespoons grated Swiss cheese, stir a little, pour into a deep hot dish and serve.

1788. SAUSAGE, PORTO Rico Peel and core two sound apples and finely slice them, also slice four peeled sound bananas the same way. Place in saucepan with ounce butter, three saltspoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply stir with wooden spoon, cover pan, then set in oven for twenty-five minutes. Remove, press through a wire sieve into another saucepan and keep hot. With a needle, prickle the skin of twelve raw country sausages, heat a tablespoon melted butter in a frying pan, add sausages and fry for five minutes on each side. Nicely dress the purde on a hot dish, arrange sausages over pure*e, remove fat from sausage pan, pour in a half gill port wine, boil three minutes, pour over sausages and serve.

1789. POTATOES, FOULTEES Neatly wipe eight even-sized, medium, sound, unpeeled raw potatoes, place on roasting pan, and set to bake in oven for forty minutes. Remove, clip off a small piece lengthwise to serve as covers, then with a teaspoon scoop out insides, press the potatoes through a sieve into a small saucepan, add one green pepper chopped and browned in a little butter for three minutes, half teaspoon salt, three saltspoons white pepper, one saltspoon grated nutmeg, one ounce butter and a half gill cream. Sharply stir with wooden spoon while heating for four minutes, remove, fill up

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six of the potato shells with preparation, arrange covers on, reset in oven for ten minutes, remove, dress on dish with a folded napkin and serve. 1790. ORANGE WHEATEN CAKES Prepare a flannel wheaten cake preparation (No. 136). Finely chop the rind of a sound fresh orange and boil the rind in two gills water for eight minutes, drain, add rind to the preparation with a tablespoon of orange flavouring, mix well, then proceed to finish cakes exactly the same. Hard Crabs. Mayonnaise Mutton Feet. Poulette Fresh Peas with Butter (1519) Madeleine au Rhum 1791. HARD CRABS, MAYONNAISE Finely slice a carrot, onion, leek, two branches celery, and place in a saucepan with two branches parsley, one sprig thyme, one sprig marjoram, two dozen allspice, two blades mace, two bay leaves, tablespoon salt, a teaspoon white pepper, gill vinegar and gallon of water, then boil for thirty-five minutes. Plunge in six live crabs and let them boil just ten minutes; take up and let get cold, strip off " dead-men's " fingers, crack claws without breaking open, dress on dish with a folded napkin, decorate all around with thoroughly cleaned and drained lettuce leaves, and send to table with a mayonnaise (No. 70) separately. 1792. MUTTON FEET, POULETTE Scald twenty-four fresh mutton feet in boiling water for five minutes and drain. If any vestige of wool adheres to them carefully remove it. Place in a saucepan, add two branches parsley, a branch chervil, half a lemon, a teaspoon salt, half teaspoon pepper and enough water to cover, cover pan and boil for twenty-five minutes. Drain feet on a sieve and keep the broth, remove principal bones of each and keep feet warm. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat for a half minute, then pour in mutton broth and mix well with wooden spoon until it comes to a boil. Add a teaspoon finely chopped chives, mix well, and let boil for ten minutes. Dilute two egg yolks with half gill cream, add to sauce and sharply mix while heating for three minutes. Add feet to sauce, lightly mix, then heat without boiling for two minutes, pour into a deep dish and serve. Radishes (58) Olives Stuffed with Cheese (627) Consomme1. Imperial Baked Weakfish. Venitienne Turkey. Agriculteur Potatoes, Dauphine (415) String Beans with Butter (1579) Roast Leg of Lamb. Mint Sauce (392) Romaine Salad (214) Pudding Espagnole (101) 1793. CONSOMME", IMPERIAL Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Plunge twelve cocks' kidneys in boiling water for two

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SATURDAY, SECOND WEEK OF JUNE 529 minutes, remove and add to consomme*, with a small truffle cut in julienne strips, three tablespoons cooked green peas, a quenelles garnishing, boil for five minutes, pour into a soup tureen and serve. 1794. CHICKEN QUENELLE FOR GARNISHING.

Remove all the sinews from a half pound of raw white chicken meat. Finely chop, place in a cold mortar and thoroughly pound it, then add two ounces bread panade, mix well, add three egg yolks one by one and sharply pound for five minutes. Remove and carefully rub through a fine wire sieve into a bowl, set bowl on ice, season with half teaspoon salt, a saltspoon cayenne, half saltspoon grated nutmeg, and sharply stir with wooden spoon for two minutes. Whisk one and a half gills thick cream to a froth, then gradually add to bowl and mix well for one minute. With a sheet of heavy white paper make a small cornet, cut away the tip end, drop chicken force in and press out preparation into a. lightly buttered tin to the size and form of medium cranberries. Pour in enough hot water to cover, season with half teaspoon salt, boil for two minutes, drain and use as required.

1795. BREAD PANADE Soak two ounces stale bread in cold milk for three minutes, take up bread and with the hands completely squeeze out the milk. Place bread in a small saucepan with a half ounce butter, and with a small spatula sharply work until of a smooth consistency, so that it will not stick either to pan or spatula, transfer to a plate, cover with a sheet of buttered paper and use only when completely cold. 1796. BAKED WEAKFISH, VENITIENNE Place in a mortar three sound, peeled shallots, a half bean sound garlic, four branches well-washed parsley, two branches chervil and ten branches chives; thoroughly pound three minutes, then add one ounce good butter and juice of half a sound lemon, pound again till well amalgamated, then press through a sieve into a bowl. Scale, trim fins and cut off head of a very fresh three-pound weakfish, split in two, remove spinal bone, season all around with half teaspoon salt, three saltspoons pepper, and lay on a lightly buttered tin cut side up. Evenly spread green butter over surface of the halves, then set in oven to bake for thirty-five minutes, being careful to baste frequently with the butter, remove, dress on a dish, pour butter over and serve 1797. TURKEY, AGRICULTEUR Procure a small, tender turkey of about six or seven pounds, cut off head and feet, singe, draw and wipe. Cut the liver, heart, gizzard and lungs in small square pieces. Place in a small saucepan with an ounce of chopped raw ham and a small chopped white onion, pour in a tablespoon melted butter and briskly brown for six minutes, occasionally stirring meanwhile, then add two ounces raw rice, a bean chopped garlic, half a teaspoon freshly chopped parsley, a crushed, peeled,

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fresh red tomato, two gills water, a half teaspoon salt, two saltspoons white pepper and a saltspoon ground thyme. Mix all well together and boil for ten minutes, then add an egg yolk and sharply mix again for a minute. Remove, stuff turkey with the force, truss, place it in a large saucepan with six each small new carrots and turnips, six small white onions and two small, clean stalks celery. Tie in a bunch one leek, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme, and add to turkey. Pour in enough water to cover, season with a tablespoon salt and half teaspoon pepper, cover pan and gently boil for forty-five minutes, then add six even-sized, small, peeled potatoes and let boil for forty-five minutes longer. Lift up turkey, place on a large dish, untruss, dress vegetables around, except the bouquet, pour a little of the broth and sprinkle a little parsley over, and serve with one and a half gills hot tomato sauce N. B. Strain the broth into a stone jar and use for white broth. nday, Second Week of June Sliced Pineapple (407) Hominy (45) Eggs Molet, Piedmontaise Whitebait with Bacon (1305) Mutton Chops (49) Potatoes Sautees (135) 1798. EGGS MOLET, PIEDMONTAISE Heat in a saucepan a tablespoon melted butter, add three finely chopped shallots, two ounces finely chopped lean raw ham, and gently brown for five minutes. Add a light tablespoon flour, mix well while heating for half minute, then pour in two gills demi-glace (No. 122), a tablespoon sherry, six finely chopped, canned mushrooms and mix well until it comes to a boil, then boil for five minutes. Plunge twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place in a baking dish, pour the sauce and sprinkle a tablespoon grated Parmesan cheese over, set in oven for five minutes, remove and serve.

Consomm6 in Cups (52) Baked Live Lobster (952) Croquettes of Lamb, Mace"doine (404) Crack a fresh egg in a small pan, adding yolks of two eggs, a neavy teaspoon flour, two tablespoons fine sugar and half teaspoon vanilla essence. Sharply stir with wooden spoon for two minutes, then pour in two gills milk and half ounce good butter, place pan on fire and

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SUNDAY, SECOND WEEK OF JUNE 531 sharply stir with wooden spoon for ten minutes, or until well thickened and very smooth. Carefully crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, a tablespoon fine sugar, and sharply beat with fork for two minutes. Heat a tablespoon good butter in a frying pan, drop in the eggs, briskly stir with fork for two minutes, let rest for half minute, carefully spread preparation over omelette, fold up opposite sides to meet in centre, let rest for a minute, then turn on a hot dish. Sprinkle two tablespoons fine sugar over, carefully glaze surface with a red poker or salamander,- pour a groseilles-maraschino sauce (No. 771) around the omelette and serve.

Clams (1457) Canapes of Caviare (59) Celery (86) Cream of Cucumbers Brook Trout, Vallee d'Aspe Filet of Beef, Larded, with Stuffed Mushrooms Sweetbreads en Cocotte, au Porto Punch, Yvette (560) Roast Chicken (290) Escarole Salad (100) Ice Cream, Estelle 1800. CREAM OF CUCUMBERS Peel four medium cucumbers, cut in pieces and remove seeds, plunge in boiling water for three minutes, remove, wash in cold water, then thoroughly drain. Place in a saucepan with an ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts white broth, add half pound fresh bread crumbs, two white onions kwith three cloves stuck in, a level tablespoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, mix well and slowly boil for forty-five minutes, skimming once in a while, strain through a sieve into another saucepan and let come to a boil. Dilute two egg yolks with one gill cream and add to the soup, lightly mix while heating without boiling for five minutes, strain cream through cheesecloth into a soup tureen and serve.

1801. BROOK TROUT, VALLE"E D'ASPE Neatly trim the fins of three very fresh, medium brook trout and empty them by the gill without splitting; place in a deep dish, add juice of a sound lemon, one gill white wine, one crushed bay leaf, one saltspoon thyme, two cloves, half teaspoon salt and three saltspoons white pepper, turn well in seasoning and lay aside to infuse for forty-five minutes. Chop finely together the leaves from two branches tarragon, two branches parsley, one branch chervil, six chives and a half bean garlic, place these greens in corner of a clean cloth and press out the water, then place on a plate. Take up trout from marinade, roll in the herbs, dip in beaten egg, and lightly roll in bread crumbs. Heat one and a half tablespoons melted butter in frying pan, arrange the trout in and gently fry six minutes on each side, Dress on a dish, add a half ounce

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butter to pan, toss well on fire until a light brown, pour in a teaspoon anchovy essence, squeeze in juice of a quarter lemon, toss well, pour over trout and serve very hot.

1802. FILET OF BEEF, LARDED, WITH STUFFED MUSHROOMS Trim off the fat and skin from two and a half pounds tender filet of beef. With the aid of a larding needle lard surface of filet with a few strips of larding pork, season all around with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg.

Lay a mirepoix at the bottom of a roasting pan, prepared as per No. 271, lay filet on top, pour two tablespoons melted lard over surface of filet, and a half gill of water into pan, set in a brisk oven to roast for thirtyfive minutes, turning and frequently basting meanwhile. Remove, dress on a dish, arrange a fresh mushroom garnishing around the beef, skim fat from surface of gravy, pour in one and a half gills demi-glace (No. 122) and two tablespoons sherry, boil for five minutes, strain through a Chinese strainer over the filet and serve. 1803. STUFFED FRESH MUSHROOMS Remove the tails (and keep them) from a pound of very fresh, goodsized, sound mushrooms, wash in cold water and carefully drain on a cloth. Heat a tablespoon melted butter in a frying pan, place them in pan one beside? another and cook for three minutes on each side. Squeeze over juice of half a sound lemon, sprinkle over a half teaspoon salt, toss well and ke<*p on a plate till required. Thoroughly wash the mushroom tails, chop very fine, place in a small saucepan with an ounce of butter, three finely chopped shallots, one ounce * chopped raw ham, a half bean chopped garlic, and gently brown for ten minutes, frequently stirring meanwhile. Add one tablespoon flour, stir well, pour in a gill cream, three saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, then add two tablespoons fresh bread crumbs, one egg yolk, and mix well while heating for three minutes. Transfer this preparation to a plate and let get cold, then stuff mushrooms with the preparation, neatly smooth tops, carefully dip in melted butter, then in bread crumbs, place on a tin, set in oven for eight minutes remove and use as directed.

1804. SWEETBREADS EN COCOTTE, AU PORTO Blanch and trim six heart sweetbreads (No. 33) and place in a saucepan with a half gill white wine, two gills broth, a few tarragon leaves, half teaspoon salt, two saltspoons white pepper and a half ounce butter, cover pan and let simmer for twenty-five minutes. Remove, place breads in six cocotte dishes, then divide a gill of port wine evenly in the six cocottes. Mix on a plate three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, evenly sprinkle over the breads, cover with a little cream, arrange dishes on a tin, set in oven to bake for fifteen minutes, remove and serve,

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MONDAY, SECOND WEEK OF JUNE 533 1805. ICE CREAM, ESTELLE Prepare a pint of vanilla ice cream (No. 42). Pick off stems, wash and drain a pint of fresh strawberries, press through a fine sieve into a copper basin and add five egg yolks, four ounces sugar and two tablespoons curacao. Set the basin on range and briskly whisk for ten minutes, remove from fire, place basin on ice and stir with wooden spoon until thoroughly cold, then add a half pint whipped cream and gently mix with skimmer for two minutes. Remove stem and stones from half pint fresh sweet cherries, place them in a bowl with two tablespoons sugar, a tablespoon maraschino, and mix well. Set a dome-shaped quart mould on broken, salted ice, line mould all around with a pint of vanilla, arrange cherries against vanilla, then fill up mould with strawberry preparation, place a sheet of white paper on top, cover tightly, bury mould in a tub with broken ice and rock salt and freeze for two hours. Remove, immerse mould in tepid water, wipe all around, unmould on a cold dish, decorate all around with whipped cream and Monday, Second Week of June Oranges (104) Rice Flour (464) Omelette with Sweet Peppers Filet of Sole, Tartare Sauce (487) Hashed Potatoes au Gratin (173) 1806. OMELETTE WITH SWEET PEPPERS Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper and beat with a fork for two minutes. Finely slice four Spanish sweet peppers, place in a frying pan with a tablespoon melted butter and lightly brown for five minutes, tossing them meanwhile; drop in eggs, mix with fork for two minutes and let rest half minute; fold up the two sides to meet in centre, let rest one minute, turn Fried Soft Shell Crabs (1351) Ragout of Lamb, Faubonne Vanilla Souffle's (758) 1807. RAGOUT OF LAMB, FAUBONNE Soak a half pint white beans in cold water at least seven hours and keep in water till required. Cut a three-pound neck of lamb in inchsquare pieces, season with one and a half teaspoons salt and a half teaspoon pepper. Heat two tablespoons lard in a large saucepan, add the lamb and gently fry fifteen minutes, or until a light brown, dredge in two tablespoons flour, moisten with a quart water, a pint pure tomato

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juice and mix well. Drain beans and add to the lamb with a carrot cut in quarters and two medium onions. Tie in a bunch two leeks, two branches celery, two branches parsley, one branch chervil, one bean garlic, one bay leaf, two cloves, one sprig thyme, a sprig marjoram and a sprig mace, add to the rest and lightly mix. Season with a half teaspoon salt, half teaspoon white pepper, and mix again. Cover pan and set in oven two hours, remove, take up carrots, onions and bouquet of herbs, pour ragout into a deep dish, sprinkle a little chopped parsley Olives Devilled Peanuts (954) Veal Broth with Rice Croquettes of Salmon, Tartare Sauce Potatoes, Persillade (63) Mutton Steaks, Colbert Spinach, Anglaise (»47> Roast Gosling, Apple Sauce (1109) Apple Pudding (509) 1808. VEAL BROTH WITH RICE Cut a pound of lean raw veal into quarter-inch-square pieces, place in a saucepan with tablespoon butter and gently brown for ten minutes, stirring lightly meanwhile. Moisten with three and a half quarts water, add two pounds of shin or knuckle of veal, season with a level tablespoon salt and half teaspoon pepper. Finely slice two leeks, chop two medium-sized white onions, and add to the soup, cover pan and slowly simmer for one hour. Chop finely a bean sound garlic, four branches parsley, two branches chervil, and add to the soup with four ounces raw rice. Cover pan and gently boil for forty minutes more, lift up the shin of veal, skim fat from surface, transfer the soup to a tureen 1809. CROQUETTE OF SALMON, TARTARS SAUCE Place a one-and-a-half-pound piece of fresh salmon in a saucepan with half gill white wine, two gills water, one branch parsley, juice of half a sound lemon, a teaspoon salt and a half teaspoon white pepper. Cover the pan, let it slowly come to a boil, boil for two minutes, remove to a table and let cool off in the broth. Mix in a saucepan one ounce melted butter with two ounces flour, heat for one minute, then pour in one gill milk, half gill cream, and one gill of the fish broth. Season with two saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, let reduce ten minutes, occasionally mixing meanwhile, add two egg yolks and briskly mix for two minutes. Remove skin and bones from salmon, pick meat into small pieces and add to the sauce, lightly mix, pour preparation into a dish, spread a very little butter over surface, then let thoroughly cool off. Sprinkle a very little flour on a table, divide the fish preparation in twelve equal parts, roll out to cork forms, dip in beaten egg and lightly roll in bread crumbs, place in a frying basket 0 nd fry eight minutes, or until a nice golden colour, remove, drain, dress

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TUESDAY, SECOND WEEK OF JUNE 535 on a dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a tartare sauce (No. 148) separately. 1 8 10. MUTTON STEAKS, COLBERT Procure three mutton steaks from a tender leg of mutton, of threequarters of a pound each, make a few incisions around the skin, season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter in a frying pan, arrange in the steaks one beside another and cook for six minutes on each side. Lift them up, dress on a hot dish, skim off fat from pan, then pour a Colbert sauce (No. 121) into the gravy, mix well, pour sauce over steaks and serve. Tuesday, Second Week of June Strawberries and Cream (1317) Sago with Milk (1583) Eggs Cocotte, Edmund Fried Porgies (498) Broiled Beefsteaks with Bacon Potatoes, Julienne (799) 1811. EGGS COCOTTE, EDMUND Finely chop one medium onion, place in a saucepan with one and a half gills milk, half ounce butter, three saltspoons salt, a saltspoon cayenne, a saltspoon grated nutmeg, and let boil for twenty minutes. Pour in a gill cream, lightly mix, then divide this milk in six cocotte dishes; crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons white pepper, sprinkle a teapsoon freshly chopped chives over them, dredge a tablespoon Parmesan or Swiss cheese on top, evenly divided, set in oven for five minutes, remove and 1812. BROILED BEEFSTEAKS WITH BACON Procure six small, tender beefsteaks of five ounces each, pare nicely and lightly flatten them evenly with a cleaver. Mix on a plate a tablespoon oil, a teaspoon salt, a half teaspoon pepper, and gently roll steaks in seasoning. Arrange on a broiler and broil on a lively charcoal fire for six minutes on each side, remove, dress on a dish, spread a very little melted butter and arrange six slices freshly broiled bacon (No. 13) Parsley Broth (1667) Stuffed Clams (567) Broiled Devilled Spareribs Salad, Waldorf-Astoria Prune Pie (965) 1813. BROILED DEVILLED SPARERIBS Procure six very fresh spareribs, evenly season them all around with a teaspoon salt and half teaspoon pepper, lightly rub with a little oil, arrange on a broiler and slowly broil for ten minutes on each side. Re-

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move, evenly spread a devilled butter (No. 1 1) on both sides of them, then roll in bread crumbs, replace on broiler, briskly broil for two minutes on each side, dress on a hot dish and serve with a Robert sauce (No. 1066) 1814. SALAD, WALDORF-ASTORIA Cut into julienne strips one good-sized pickled beetroot, two medium, sound peeled and cored apples, two very tender well-cleaned stalks white celery, four Spanish sweet peppers, and place all in a bowl. Crack and carefully pick out the perfect meats from thirty-six sound hazel nuts, cut each one in quarters and place with the rest, toss them well in bowl, season with four tablespoons dressing (No, 963), mix well, wipe fhe bowl all around and serve.

Celery (86) Pim-Olas Puree of Turnips, Tomate"e Sea Bass, Etuvee Potatoes, Gastronome (1491) Squabs, American Fresh Asparagus, Hollandaise (1385) Roast Beef (126) Lettuce Salad (148) Orange Rice Iced Pudding 1815. PUREE OF TURNIPS, TOMATE"E Peel eight medium, white turnips, finely slice and place in a saucepan with an ounce melted butter and gently cook for fifteen minutes, occasionally stirring meanwhile, then add two medium, peeled raw potatoes cut in small pieces and two finely sliced onions. Tie in a bunch two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, and add to the pan. Moisten with a quart of broth (No. 701) and two quarts water, season with two teaspoons salt and two teaspoons pepper, sharply mix with wooden spoon until it comes to a boil, then slowly boil one and a half hours. Press through sieve into a basin, then through a Chinese strainer into a saucepan, let come to a boil, add a pint of tomato sauce (No. 16), mix well, boil for ten minutes, pour into a hot 1816. SEA BASS, ETUVE"E Scale, cut off fins and wipe two fresh sea bass of a pound and a half each, cut in inch pieces crosswise and keep on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour and cook until a light brown, stirring meanwhile. Add twelve small white onions, mix a little, brown for five minutes, moisten with one gill claret, two gills white broth, mix well and boil for five minutes. Add the fish", with a finely chopped bean garlic, a teaspoon finely chopped parsley, a teaspoon salt and three saltspoons pepper, gently mix, cover pan and set in oven for forty minutes. Remove, lift up fish and onions with skimmer, dress on a hot dish, then boil sauce for ten minutes; squeeze in juice of half a sound lemon, add half ounce butter by little bits, mix a little, strain through a Chinese strainer over the fish and serve.

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WEDNESDAY, THIRD WEEK OF JUNE 537 1817. SQUABS, AMERICAN Cut off heads and feet from six fat, tender squabs, singe, draw and neatly wipe, then fill with a stuffing a 1'Americaine. Truss, arrange a thin slice of larding pork on the breast of each bird, season evenly all around with a teaspoon salt and half teaspoon white pepper. Place on a tin, baste each bird with a very little melted butter, set in oven to roast for forty minutes, remove, untruss, arrange six pieces fried hominy (No. 235) on hot dish and lay squabs on top. ^ Broil six thin slices bacon for two minutes on each side, place over squabs, pour a gill hot demi-glace (No. 122) around and serve.

1818. STUFFING A L'AMERICAINE Soak four ounces stale bread in cold milk ten minutes, press out the milk and place bread in a bowl. Add two ounces finely chopped raw beef marrow, half teaspoon freshly chopped parsley, a saltspoon powdered thyme, three saltspoons salt and two saltspoons white pepper. Chop finely half a medium, white onion and brown in a teaspoon melted butter to a nice colour, add to the bowl with an egg yolk. Stir the whole together with wooden spoon until thoroughly amalgamated, then use as required.

1819. ORANGE RICE ICED PUDDING Place in quite a large saucepan four ounces raw rice, chopped rind of an orange, one quart milk, five ounces sugar, half teaspoon vanilla essence, the strained juice of the orange, mix well and gently boil for fifteen minutes. Dilute six egg yolks with a gill cream, add to rice with a teaspoon orange-flower water and mix well while heating, without boiling, for five minutes. Remove from fire, place pan in a basin with cold water up to half its height and stir until thoroughly cold, pour preparation into an ice-cream freezer, then proceed to freeze same as vanilla ice cream (No. 42). Place the frozen ice cream in a quart mould, tightly cover, then re-bury it in same tub and let freeze for an hour. Remove, immerse in tepid water for a few seconds, wipe all around, unmould on cold dish with a folded napkin and serve.

Wednesday, Third Week of June Cherries and Cream (1527) Oatmeal Porridge (2) Poached Eggs with Spinach Broiled Butterfish, Beef Hash, Polonaise (1306) Potatoes, Copeaux (905) 1820. POACHED EGGS WITH SPINACH Prepare half the quantity only of spinach in cream (No. 399). Arrange on a hot dish, smooth the surface neatly, lay twelve poached eggs (No. 106) on top of the spinach and serve.

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1821. BROILED BUTTER FISH Thoroughly wipe six very fresh butterfish. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, repeatedly roll in the seasoning, arrange on a broiler and broil for five minutes on each side, remove, dress on a dish, spread a little maitre d'hotel butter Soft Clams Flip Shoulder of Lamb, Montmorency Sliced Tomatoes (461) 1822. SOFT CLAMS FLIP Remove all sandy parts, keeping nothing but perfect bodies of fortyeight very fresh soft clams, plunge in boiling water for one minute, then drain. Heat one and a half tablespoons melted butter in a frying pan, add clams and briskly fry two minutes. Pour in two tablespoons sherry, a tablespoon brandy and one and a half gills cream, season with half teaspoon salt, saltspoon cayenne, lightly mix and boil for three minutes. Dilute three egg yolks with two tablespoons cream, add to the clams and gently toss while heating for two minutes without boiling — the sauce must be thick and smooth — remove, take up clams with a skimmer and chop them, but not too fine, add to the sauce again with a teaspoon French mustard and gently mix. Toast to a nice golden colour six pieces of bread one-fifth inch thick by three inches square, lightly butter, then with a knife blade evenly spread prepared clams over the six pieces toast. Arrange on a dish, sprinkle a very little Parmesan cheese over, place in oven with the door open for five minutes, remove, decorate with six quarters lemon and a little parsley greens 1823. SHOULDER OF LAMB, MONTMORENCY Remove blade bone from a tender, small shoulder of lamb and cut the end bone off one inch from first joint. Season all over with teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg, place in small roasting pan, baste with a little melted butter, pour two tablespoons water in the pan, then set in oven to roast for forty-five minutes, being careful to turn and baste once in a while. Arrange Montmorency vegetables on a large hot dish, place shoulder over vegetables, pour a gill hot demi -glace (No. 122) and sprinkle a little freshly chopped parsley over all and serve.

1824. MONTMORENCY VEGETABLES Cut with a Saratoga potato machine or slice exceedingly fine two medium carrots, two white turnips, a white onion, one small peeled eggplant, three medium, peeled raw potatoes, one green pepper and the head of a very small, sound, cored white cabbage. Finely chop a bean garlic, three branches parsley, one branch chervil, leaves of a branch

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WEDNESDAY, THIRD WEEK OF JUNE 539 of tarragon and add to the vegetables. Season with a teaspoon salt, half teaspoon pepper, and mix them well. Lightly butter a small square tin of about eight inches square, arrange vegetables in the tin by layers, sprinkle over a teaspoon grated Parmesan cheese and half ounce butter, arrange over each layer alternately, cover with a sheet of buttered paper, set in oven to bake for one hour and ten minutes, remove and use as required.

Chicken Gumbo, St. Germain Bluefish, Creole Potatoes Noisettes (321) Tournedos, Sauce Finnoise Celery B raise1 (359) Roast Capon (378) Escarole Salad (roo) Strawberry Shortcake (1677) 1825. CHICKEN GUMBO, ST. GERMAIN Totally bone and remove skin from a small, tender fowl and cut meat into half-inch-square pieces. Chop two medium white onions, two leeks, two seeded, sound green peppers and two ounces raw lean ham, place these in a saucepan with two tablespoons melted butter and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add bones only of fowl, season with a teaspoon and a half salt, half teaspoon pepper, and boil for twenty minutes. Add a half pint shelled green peas and boil for fifteen minutes, then add the cutup meat, two ounces raw rice, twelve fresh, trimmed okras cut in halfinch pieces and two peeled, seeded tomatoes cut the same size. Slowly boil for forty-five minutes, take up bones, skim fat from surface, pour the soup into a tureen and serve.

1826. BLUEFISH, CREOLE Remove bones from a fresh three-pound bluefish, place in a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika, baste with a little melted butter, set to bake in oven for twenty-five minutes, remove and dress on a baking dish. Pour a Creole sauce (No. 507) and sprinkle a little bread crumbs over the fish, place in oven for fifteen minutes, remove, cut a sound lemon in half, finely slice, arrange it around dish and serve.

• 1827. TOURNEDOS, SAUCE FINNOISE Cut a well-trimmed, two-pound filet of beef in six even filets and season all around with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, arrange filets one beside another in pan and fry for three minutes on each side. Remove, dress on six round-shaped pieces of toast placed on a hot dish, pour a Finnoise sauce (No. 251) over them and serve.

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Thursday, Third Week of June Sliced Peaches and Cream Hominy (45) Shirred Eggs, Jean de Luz Broiled Kingfish (792) Frizzled Beef in Cream (329) Carefully peel twelve medium, sound, ripe peaches, then cut them from the stone into quarter-inch pieces, place on a compotier, sprinkle a little powdered sugar over and serve with thick cream and fine sugar 1829. SHIRRED EGGS, JEAN DE Luz Broil six thin slices ham two minutes on each side. Lightly butter six shirred-egg dishes, arrange a slice of ham in each dish, then crack two fresh eggs into each. Season all around with a half teaspoon salt and two saltspoons white pepper, evenly divided. Set in oven three minutes. Remove, divide a gill of hot tomato sauce (No. 16) over them, sprinkle a little chopped parsley over and serve. Consommd in Cups (52) Vol au Vent of Frogs' Legs Borneo Curry 1830. VOL AU VENT OF FROGS' LEGS Prepare and keep hot a vol au vent (No. 757). Trim off feet from one and a half pounds very fresh frogs' legs. Heat two tablespoons melted butter in a frying pan, add the legs. Season with half teaspoon salt and a saltspoon cayenne, gently mix with fork and cook five minutes, add four sound very finely chopped shallots, mix well and copk six minutes more, occasionally tossing meanwhile. Add one good tablespoon flour, stir well, then moisten with a half gill sherry, one and a half gills hot milk and a half gill cream, adding six sliced canned mushrooms; mix with the fork and cook five minutes more, add a half teaspoon chopped chives, mix lightly and cook two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter and add to the frogs 'legs, continually tossing while heating without boiling for two minutes. Place the vol au vent on a hot dish, fill up with the preparation, place the cover on and serve.

1831. BORNEO CURRY Cut the head and feet from a tender chicken of two and a half pounds. Singe, draw and cut it in twelve even pieces. Cut also in one-inch pieces three fresh, skinned mutton kidneys and two ounces lean bacon,

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THURSDAY, THIRD WEEK OF JUNE 541 and keep on a plate till required. Finely slice a medium carrot, one small onion and a bean of garlic; place in a saucepan with two cloves, one bay leaf, a sprig thyme, one parsley root and one tablespoon gutter; lightly brown ten minutes, occasionally stirring meanwhile. Then add two light tablespoons flour, a tablespoon curry powder and thoroughly mix while cooking two minutes. Moisten with a quart water, add rind of quarter of a lemon, a small sliced apple, two light teaspoons grated cocoanut, two ripe cut-up tomatoes, one and a half teaspoons salt, a half teaspoon white pepper and a saltspoon grated nutmeg. Mix until it comes to a boil, let boil for thirty-five minutes, then strain the sauce through a Chinese strainer into a tureen and keep hot. Heat two tablespoons melted butter in a saucepan, add the chicken, kidney and bacon and lightly brown fifteen minutes, occasionally stirring meanwhile. Add three slices of peeled eggplant, cut in half-inch squares, a small carrot cut in quarter-inch squares, one chopped green pepper and twelve picked, uncooked string beans, and gently brown ten minutes. Pour in the sauce and boil thirty-five minutes. Dress the chicken and all the contents of the pan on a large dish, arrange a rice (No. 490) around the dish as a crown and serve with chutney, separately. Celery (86) Anchovies on Toast (141) Garbure with Cucumbers Halibut, Fleurette (319) Potatoes, Bretonne (763) Rack of Veal Brais<£ with Glazed Onions Charlotte PlombieVe 1832. GARBURE WITH CUCUMBERS Peel two large and rather green cucumbers, cut in quarters, remove the seeds, then cut in one-inch-long strips and plunge in boiling water for three minutes. Drain, heat one and a half tablespoons melted butter in a frying pan, add cucumbers, sprinkle a teaspoon sugar over and brown a light colour, lightly stirring meanwhile. Moisten with two quarts broth and a pint of water, add an onion with two cloves stuck in it. Tie in a bunch one leek, two branches celery, two branches parsley and one branch chervil; add to the soup. Season with a level tablespoon talt and half teaspoon pepper, slowly boil one hour, then remove the.herbs and onions. Cut six slices from a loaf of French bread, place them on a tin. Skim fat from surface of soup, pour over the slices of bread and set them in oven until a nice golden colour. Remove, place the slices in a hot soup tureen, pour the soup over and serve with two ounces of Parmesan cheese, separately.

1833. RACK OF VEAL BRAIS£ WITH GLAZED ONIONS Neatly trim off the spinal bone from a three-pound tender white rack of veal. Arrange a mirepoix (No. 271) at bottom of a braising pan,

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lay veal over, season with teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg; pour in a tablespoon of melted butter at bottom of the pan. Cover pan, set on fire ten minutes, add a quarter pint white wine and let reduce to a third of the quantity, then pour in one and a half gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Cover pan, set in oven fifty minutes. Remove, place veal on a large dish, arrange a glazed onion garnishing (No. 125) around veal. Skim fat from sauce. Reduce the sauce ten minutes on range, then strain it through a Chinese strainer over the veal and serve. 1834. CHARLOTTE PLOMBI£RE Prepare the same amount of lady-fingers (No. 150) and with them carefully line the bottom and sides of a plain quart pudding mould, then fill up the mould with a vanilla ice cream (No. 42). Unmould on a cold dish, decorate the top and all around with a half pint whipped cream (No. 337) and serve.

Friday, Third Week of June Stewed Rhubarb (73) Pettijohn Food (170) Fried Eggs, Luganese Broiled Smoked Salmon Lamb Kidneys en Brochettes (1331) 1835. FRIED EGGS, LUGANESE Lightly butter an enamelled shirred-egg dish, line the bottom with very thin slices Swiss cheese, crack twelve fresh eggs over the cheese, season with half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Pour a gill cream over, sprinkle a tablespoon grated Parmesan cheese on top, then set in oven five minutes. Remove and place dish on fire one minute. Remove to a table, place in a frying pan one ounce butter and two tablespoons bread crumbs, toss on fire until a nice light brown, pour over the eggs and serve.

1836. BROILED SMOKED SALMON Cut twelve slices from a piece of smoked salmon one-fifth of an inch thick, arrange on a double broiler, lightly baste slices with a little melted butter, then broil two minutes on each side. Remove, dress on a dish, pour a very little melted butter over, decorate with six quarters of lemon and a little parsley greens and serve.

Potage, Bouillabaisse Scallops en Coquilles (212) Banana Omelette Turkey Hash en Bordure (953) 1837. POTAGE, BOUILLABAISE Finely mince three leeks and two white onions, place in a saucepan With two tablespoons oil and gently brown ten minutes, then add two

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FRIDAY, THIRD WEEK OF JUNE. 543 beans crushed garlic, two branches parsley, three tablespoons flour, and stir well while heating two minutes. Pour in a quart fresh, ripe, crushed tomatoes, two quarts water, two teaspoons salt, half teaspoon pepper, two saltspoons Spanish saffron, one bay leaf, a sprig thyme and one clove. Mix well and let boil fifteen minutes, add one and a half pounds fresh fish bones, boil twenty-five minutes longer. Strain the soup through a sieve into a basin, then through a Chinese strainer into another saucepan. Break two ounces spaghetti in inch-long pieces, add to the soup and let boil twenty-five minutes. Remove, pour into a 1838. BANANA OMELETTE Crack eight fresh eggs in a bowl, add a half gill cream, a half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Finely slice two peeled bananas, place in a frying pan with tablespoon melted butter and fry five minutes, briskly tossing meanwhile. Drop in the eggs, sharply mix with fork two minutes, let rest a half minute, fold up sides to meet in the centre, let rest one minute, then turn on a hot dish and serve.

Tomatoes en Surprise (1515) Creme, Na.ntua Broiled Spanish Mackerel (689) Porterhouse Steak, Marchand de Vin (1456) Oyster Plant in Cream Fresh Asparagus, Swiss (1526) Roast Squabs (831) Escarole Salad (roo) Biscuit, Mousseline 1839. CREME, NANTUA Heat one and a half ounces butter in a saucepan, adding one finely sliced carrot, one sliced onion, a sprig thyme, two bay leaves, a half tablespoon whole black peppers and one and a half pounds live lobsters cut in small pieces, gently brown fifteen minutes, then add one pound fresh halibut cut in small pieces. Moisten with quarter pint white wine, one pint crushed tomatoes and two quarts water. Season with two teaspoons salt, two saltspoons cayenne and a saltspoon grated nutmeg, adding three ounces raw rice, mix well, and slowly cook one hour, stirring at bottom once in a while. Strain through a sieve into a basin, then through a Chinese strainer into another saucepan; add two gills cream, one tablespoon brandy, a half ounce good butter, briskly mix with wooden spoon until it comes to a boil, pour into a soup tureen 1840. OYSTER PLANT IN CREAM Place in a basin two ounces flour, two quarts water and half gill vinegar; mix well. Scrape a large bunch sound, fresh oyster plants, cut off stems and immediately plunge in the prepared water and thoroughly

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wash, drain and plunge in three quarts boiling water with a tablespoon salt, adding a sound lemon cut in pieces, and boil forty minutes or until soft. Drain on a sieve, then cut in half-inch pieces. Prepare a cream sauce (No. 736). Drop the oyster plant in the sauce, squeeze in juice of quarter of a sound lemon, lightly mix, boil five minutes. Pour into a vegetable dish, sprinkle a little parsley over and serve. 1841. BISCUIT, MOUSSELINE Place in a bowl six egg yolks, the grated rind of a sound lemon, juice of half of the lemon and four ounces sugar. Sharply beat with a whisk ten minutes; beat up the whites of the six eggs to a stiff froth, add to the yolks with an ounce and a half arrowroot flour and gently mix with skimmer one minute. Line bottom of an eight-inch-square lightly buttered pastry pan with sheet buttered paper, drop preparation into pan, neatly smooth surface. Sprinkle two ounces unpeeled sweet almonds and a tablespoon sugar over surface of preparation. Set in oven twenty-five minutes. Remove, evenly pour half gill good Jamaica rum over surface of cake and let cool off. Turn cake on the table, lift up paper, sprinkle a little powdered sugar over. Cut biscuit in twelve equal pieces, dress on a dish with a folded napkin and serve. Saturday, Third 'Week of June Quaker Oats (105) Eggs. Schiff Perch Saute\ Meuniere (1013) Broiled Pigs' Feet (434) Garfield Potatoes 1842. EGGS, SCHIFF Heat two tablespoons good melted butter in a small saucepan, add six finely sliced, good-sized, peeled and thoroughly cleaned fresh mushrooms and gently brown five minutes, then add a tablespoon flour; mix well while heating one minute, pour in two tablespoons sherry, one and a half gills cream and a gill milk. Season with teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil, then add one finely chopped truffle, four anchovies in oil cut in small pieces, and mix well. Cut eight hard-boiled eggs in quarters, add them to the sauce, gently mix, drop the eggs into a baking dish, sprinkle a tablespoon grated Parmesan cheese over. Set in oven to bake ten minutes. Remove and serve.

1843.- GARFIELD POTATOES Peel ten small new potatoes, then cut in lengthwise slices a sixth of an inch thick. Wash and thoroughly dry, then place in a frying basket and fry in boiling fat six minutes or until a nice golden colour; lift up, thoroughly drain on a cloth, sprinkle half teaspoon salt over dress on a hot dish with a folded napkin and serve.

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SUNDAY, THIRD WEEK OF JUNE 545 Goulash of Beef, Hungarian Style (263) Radishes (58) Thon Marine" (i597> Consomme with Spaghettini Baked Weakfish with Bacon Fowl with Rice, Me"nage"re (373) Spinach, Martha (1534) Leg of Spring Lamb, Mint Sauce (1378) 1844. CONSOMMg WITH SPAGHETTINI Prepare a consomme (No. 52). Strain it into another saucepan and let simmer. Break three ounces spaghettini into inch pieces, add to the consomme, boil fifteen minutes. Pour into a soup tureen and send to table with two ounces grated Parmesan cheese. 1845. BAKED WEAKFISH WITH BACON Scale, trim fins and cut head off a fresh three-pound weakfish, split in two, remove spinal bone, then lay on a lightly buttered tin, cut side up. Season with a teaspoon salt and half teaspoon paprika, lightly baste with a little melted butter, then set in oven fifteen minutes. Bring it to oven door, place six thin slices raw lean bacon over the fish, sprinkle two tablespoons fresh bread crumbs over all, reset in oven and bake fifteen minutes more. Remove, then by means of a skimmer lift up the fish and the rest, dress on a hot dish, decorate with six quarters lemon and a little parsley greens. (If any gravy is left in the pan, pour it over the fish and serve.) Sunday, Third Week of June Raspberries with Cream Semolina (192' Scrambled Eggs, Bretonne Lamb Chops with Bacon (219) 1846. RASPBERRIES WITH CREAM Carefully pick out all stems, if any adhering, from a quart of fresh raspberries. Place berries in a compotier and serve with powdered sugar and cream separately.

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1847. SCRAMBLED EGGS, BRETONNE Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Beat up with fork one minute. Heat tablespoon melted butter in a sautoire, add three skinned raw sausages cut in half-inch pieces and fry two minutes; add two slices bread cut in quarter-inch squares, and two tablespoons cooked green peas and gently cook five minutes, occasionally tossing meanwhile. Drop in eggs, let rest for two minutes, stir with wooden spoon until thoroughly thickened. Turn into a deep hot dish and serve. Broiled Devilled Lobster (158) Coquilles of Chicken au Gratin Eggplant Saute, Bordelaise Souffl^ of Strawberries (968) Cut feet and head from a good -sized tender fowl; singe, draw and wipe, then boil this fowl with the broth. Take up fowl and keep for further use.

1848. COQUILLES OF CHICKEN AU GRATIN Skin and totally bone the boiled fowl. Cut meat in half-inch pieces and keep on a plate. Mix in a saucepan two tablespoons melted butter and two and a half tablespoons flour, heat two minutes, then pour in a pint and a half white broth (No. 701); sharply mix with a whisk two minutes and let reduce to half the quantity, mixing once in a while. Add six finely sliced canned mushrooms, one small, finely sliced truffle, half gill cream and one egg yolk; sharply mix while heating one minute. Then add chicken with two tablespoons sherry, half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix well, let cook five minutes, remove and evenly divide in six table shells. Sprinkle a little grated Parmesan cheese and divide half ounce butter in little bits over them. Set in oven ten minutes. Remove, dress on a dish 1849. EGGPLANT SAUTE", BORDELAISE Peel and cut in half-inch squares a medium, sound eggplant. Heat a tablespoon melted butter in a frying pan, add eggplant. Season with half teaspoon salt and three saltspoons pepper and cook on a brisk fire five minutes, tossing meanwhile. Add six finely chopped shallots, toss well and cook three minutes, then add half a bean chopped garlic and half a teaspoon freshly chopped parsley, pour in a half gill claret, mix well, then let reduce till nearly dry. Pour in one gill of demi-glace (No. 122). Mix well and let cook five minutes, occasionally tossing meanwhile. Pour into a vegetable dish and serve.

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SUNDAY, THIRD WEEK OF JUNE, $47 Celery (86) Canapes of Anchovies (141) Cream of Fresh Mushrooms Salmon, Valois Potatoes, Lisbonne Filet Mignons, Saute, Hussarde (322) Sweetbreads, Senora Diaz Fresh Peas with Butter (1519) Punch a I1 Anisette (1163) Roast Chicken (290) Lettuce Salad (148) Iced Pudding, Fontainebleau 1850. CREAM OF FRESH MUSHROOMS Wash in plenty cold water three-quarters of a pound fresh mushrooms, drain on a cloth and finely slice them. Heat one ounce butter in a large saucepan, add the mushrooms and gently fry ten minutes, occasionally stirring meanwhile. Lift them from pan with a skimmer and pound to a pulp in a mortar. Add two and a half ounces flour to the mushroom butter in pan; stir with wooden spoon while heating two minutes. Moisten with a quart and a half broth (No. 701) and a pint milk, add mushrooms with a medium, sliced white onion, two branches parsley, one branch chervil, a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well until it comes to a boil. Let boil thirty-five minutes. Dilute two egg yolks with two gills cream and juice of a quarter of a lemon, add it to the soup with half ounce good butter, mix while heating without boiling five minutes. Remove, strain cream through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.

1851. SALMON, VALOIS Place three slices fresh salmon of three-quarters of a pound each in a frying pan, add a half ounce butter, half gill white wine, a gill demi-glace (No. 122), two branches parsley, half teaspoon salt and saltspoon cayenne. Cover fish with lightly buttered paper, then boil on range five minutes. Set in oven twenty-five minutes. Remove, lift up fish with skimmer, place on a hot dish; boil sauce for five minutes. Lightly roll six freshly opened oysters (if at hand) in flour and plunge in boiling fat three minutes, take them up, drain on a cloth, sprinkle a little salt over, arrange around fish, as well as half a small bunch fresn fried parsley. Strain sauce over fish and serve.

1852. POTATOES, LISBONNE Peel and wash twelve even-sized, new, sound potatoes and keep in cold water until required. Finely slice one medium, white onion, place in a saucepan with tablespoon melted butter and fry ten minutes, stirring once in a while; add one teaspoon flour, stir well, add three crushed fresh red tomatoes, a sprig thyme, one clove, one bay leaf, one gill broth, half teaspoon salt and three saltspoons white pepper. Mix well and let boil twenty minutes. Strain sauce into another saucepan, drain and

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S48 THE INTERNATIONAL COOK BOOK add potatoes, cover pan and set in oven forty minutes. Remove, pour into a dish and serve.

1853. SWEETBREADS, SENORA DIAZ Blanch and trim six heart sweetbreads (No. 33). Cut twenty-four pieces raw ham one inch long by a sixth of an inch thick, tnen with a larding needle insert the strips of ham through the sweetbreads. Line bottom of a frying pan with a sliced white onion, one sliced leek and two sliced branches celery, add half ounce butter and lightly fry five minutes. Lay breads on top. Season with half teaspoon salt, saltspoon cayenne pepper and three saltspoons curry powder. Moisten with three-quarters pint of broth (No. 701). Cover breads with buttered paper and set in a lively oven thirty-five minutes. Have six tartlet crusts (No. 161). Remove breads from oven, place one in each tartlet on a dish, cut six sweet Spanish peppers in half and lightly fry in a teaspoon butter two minutes on each side, then arrange them on top of the breads and keep hot. Mix in a small saucepan a tablespoon melted butter with a tablespoon flour. Strain the sweetbread gravy into this pan, add a half gill cream and two ounces peeled and lightly browned sweet almonds, mix well and let boil ten minutes, pour sauce over sweetbreads and serve.

1854. ICED PUDDING, FONTAINEBLEAU Prepare a quart of coffee ice cream (No. 1616). Press quarter pound candied marrons through a sieve into the coffee ice cream, add also three slices candied pineapple cut in quarter-inch pieces, six candied marrons cut in quarters, and two tablespoons good Jamaica rum. Mix thoroughly with spatula. Line a dome-shaped quart mould with a sheet of white paper, then fill up with the coffee preparation. Tightly cover and bury it in tub with plenty of ice and rock salt to freeze one hour. Remove, wipe all around, unmould it on a cold dish with a folded napkin over, lift up the paper. Arrange twelve large, fresh, well-picked strawberries around the pudding and serve. Monday, Third Week of June Oranges (104) Oatmeal Porridge (a) Eggs Molet, Ravigote Broiled Fresh Mackerel (388) Chicken Livers, Saute", with Bacon Kiimmel Cakes (169) 1855. EGGS MOLET, RAVIGOTE Boil twelve fresh eggs five minutes, take up and plunge in cold water for a minute, remove shell, and arrange on a deep dish. Pour a hot Ravigote sauce (No. 366) over the eggs and serve.

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MONDAY, THIRD WEEK OF JUNE 549 1856. CHICKEN LIVERS, SAUTE", WITH BACON Remove the gall bag from twelve fresh chicken livers; wash and drain on a cloth. Heat one tablespoon melted butter in a frying pan, add livers, season with half teaspoon salt and three saltspoons white pepper, briskly fry four minutes on each side. Lift up, place on a dish, arrange six slices broiled bacon (No. 13) over them and serve. Mutton Steaks, Plum Sauce Okra Salad Place in a saucepan one and a half pounds very fresh scallops with gill white wine, gill water, half teaspoon salt and saltspoon cayenne pepper. Cover pan and boil five minutes. Place a finely chopped white onion in a saucepan with tablespoon melted butter and fry five minutes. Add tablespoon flour, stir well, then strain liquor of the scallops into this pan, mix with a wooden spoon until it comes to a boil. Add three tablespoons fresh bread crumbs, a half bean chopped garlic and a teaspoon freshly chopped parsley; mix well. Finely chop scallops, add to sauce with an egg yolk, sharply mix and cook five minutes. Pour preparation into a dish and let get cold. Divide the scallops into six large scallop shells, smooth surface to dome-shaped forms, sprinkle a little bread crumbs and arrange a few little bits butter over them; place in a tin and bake in oven twelve minutes. Remove and serve. 1858. MUTTON STEAKS, PLUM SAUCE Have three steaks of three-quarters of a pound each cut from a tender leg of mutton; make a few incisions on the skin all around steaks. Neatly flatten, season with a teaspoon salt and half teaspoon pepper. Heat two tablespoons melted lard in a frying pan, place steaks one beside another in the pan and fry six minutes on each side. Remove, place on a hot dish, pour a plum sauce over and serve.

1859. PLUM SAUCE Soak a half pound California prunes in cold water eight hours; drain place in a saucepan with a good gill claret, two ounces sugar and two saltspoons ground cinnamon. Cover pan and slowly boil ten minutes; 'carefully lift up prunes with the skimmer and keep them on a plate until required. Add one and a half gills of demi-glace (No. 122) to the syrup and let reduce on a brisk fire twenty minutes, add prunes, boil five minutes more and use as required.

1860. OKRA SALAD Clip off stems from a pint and a half of very fresh, sound, medium okras. Plunge in cold water, thoroughly wash and drain, then place

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in a saucepan with two quarts boiling water, a teaspoon salt and two tablespoons vinegar. Cover pan and boil thirty minutes. Remove, thoroughly drain on a sieve and let get cold. Place in a bowl, season with four tablespoons dressing (No. 863), mix well and serve. Oignon Soup, Bourgeoise Blackfish, Saute", Fines Herbes Potatoes, Dijonnaise (985) Duckling Braise" a 1'Orange Boiled Green Corn Ribs of Beef (126) Chicory Salad (38) Gateaux, Jeanne 1861. OIGNON SOUP, BOURGEOISE Cut four medium, white onions in half, then finely slice them. Heat two tablespoons melted butter in a large saucepan, add onions and cook until a nice brown colour, then add two tablespoons flour; stir well while heating one minute, pour in two quarts milk, mix with wooden spoon until it comes to boiling point then let slowly boil forty minutes, season with two teaspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg and mix well. Dilute one egg yolk with a gill cream, add to soup with half ounce good butter, mix while heating two minutes; remove, pour the soup into a soup tureen and serve with six slices of French bread, toasted.

1862. BLACKFISH, SAUT£, FINES HERBES Scale, trim fins and wipe a three-pound fresh blackfish. Season all around with a teaspoon salt and a half teaspoon white pepper. Lightly baste with a little milk, then roll in flour. Heat two tablespoons melted butter in a frying pan, add fish and nicely brown ten minutes on each side. Set in oven fifteen minutes, remove, dress on a dish. Add half ounce butter to pan with half teaspoon freshly chopped parsley one branch chopped chervil, chopped leaves from a branch of tarragon, then toss on fire until a light brown, squeeze in juice of half a sound lemon, toss a little, pour over the fish and serve. 1863. DUCKLING BRAISE", A L'ORANGE Cut off head and feet from a five-pound duckling. Singe, draw, wipe and truss. Place a mirepoix (No. 271) at the bottom of a braising pan with an ounce butter, lay duck over it. Season with teaspoon salt and half teaspoon pepper, then lightly baste the duck with a little melted butter. Set in oven to roast twenty-five minutes. Draw the duck to oven door, carefully peel and skin two sound juicy oranges, add the rinds to the duck with four tablespoons currant jelly, two gills demiglace (No. 122), and one gill broth (No. 701). Cover pan and reset in oven forty-five minutes longer. Remove, dress bird on a large dish, untruss, then cut the peeled oranges in halves and finely slice them, remove seeds, and arrange around the dish, one overlapping another.

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TUESDAY, THIRD WEEK OF JUNE 551 Reduce sauce on a brisk, open fire ten minutes. Skim fat from surface. Strain sauce through a Chinese strainer over the duck and serve. 1864. BOILED GREEN CORN Pare off stems, remove leaves and silk from six sound, tender ears green corn. Boil in a saucepan three quarts water, a gill milk, a tablespoon salt and a half ounce butter, then plunge in the corn and boil twenty-five minutes. Lift up, thoroughly drain, dress on a hot dish enveloped in a napkin and serve with a little melted butter separately. 1865. GATEAUX, JEANNE Beat up in a copper basin to a stiff froth the whites of five eggs, add four ounces fine sugar, mix a little with a skimmer, then add half pint whipped cream, four ounces sifted flour and two tablespoons curacao. Mix well with the skimmer. Drop preparation in a lightly buttered and floured pastry tin, eight inches square and one and a half inches high. Set in oven to bake twenty minutes. Remove, let cool off, turn on a table and cut cake into quarter-inch-thick slices. Prepare a cream frangipane (No. 586) and spread it on both sides of the sliced pieces, then stick the cakes one against another, so as to have them of the original form. Spread a glace au chocolate (No. 1579) over the cakes, let cool off, dress on a dish with a folded napkin and serve. Tuesday, Third Week of June Malta Vita (1592) Eggs, Pondicherry Broiled Breakfast Bacon, Devilled (682) Potatoes en Quartiers (686) 1866. EGGS, PONDICHERRY Boil a pint of white broth (No. 701) in a saucepan, add three ounces raw rice, half teaspoon curry powder, half teaspoon salt, two saltspoons cayenne, half teaspoon freshly chopped parsley and one ounce freshly grated fresh cocoanut. Mix well and gently boil thirty-five minutes. Cut eight shelled hard-boiled eggs in quarters and add to the rice with a gill cream, half ounce butter and three saltspoons salt; mix well, and cook for five minutes, mixing once in a while. Dress the eggs in a deep dish and serve.

Clam Broth (80) Crab Meat au Gratin (782) Croquettes of Beef, Horseradish Sauce New Carrots and Peas Rice Imperatrice (1234) 1867. CROQUETTES OF BEEF, HORSERADISH SAUCE Mince very finely all the beef left over from yesterday, place in a bowl and add half the quantity of bread crumbs. Chop very finely one

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medium, white onion and fry in a saucepan with two teaspoons melted butter six minutes, add to the beef with a teaspoon freshly chopped parsley and a bean finely chopped garlic. Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Crack in two raw eggs, add two tablespoons cream, sharply mix with wooden spoon five minutes. Divide preparation in twelve equal parts, lightly roll in flour, giving nice croquette form. Heat in a large frying pan two tablespoons melted lard, place croquettes in pan one beside another, and gently fry four minutes on each side. Drain well, place on a hot dish, pour a horseradish sauce (No. 323) around and serve. 1868. NEW CARROTS AND PEAS Cut the stems off and scrape twelve small new carrots. Heat a tablespoon melted butter in a saucepan, add one finely sliced onion and brown four minutes, then add the carrots, one pint fresh peas, a small head lettuce finely sliced, one chopped bean garlic, a teaspoon freshly chopped parsley, a half pint broth, a teaspoon salt, a teaspoon sugar and a half teaspoon pepper. Mix well, cover pan and boil fifteen minutes, then set in oven thirty-five minutes. Remove, add a half ounce butter, mix well, pour into a vegetable dish and serve. Salted Almonds (954) Clams (1457) Celery (86) Potage, Mikado Sheepshead, Charleston Noix of Beef Braise, Bourgeoise Fresh Asparagus, Hollandaise (1385) Sliced Tomatoes (461) Neselrode Pudding (607) 1869. POTAGE, MIKADO Cut half of a small breast of chicken, quarter of a pound lean raw veal and quarter pound of lean raw mutton into small dice pieces, place in a saucepan on the fire with one ounce butter and cook for five minutes, stirring with the spatula meanwhile. Then moisten with two and a half quarts white broth (No. 701), add a finely chopped, medium onion, one green pepper chopped the same way and one and a half tablespoons diluted curry. Tie in a bunch one leek, two branches celery two ditto parsley, one chervil, one bay leaf, one sprig thyme, one clove and one bean garlic, and add to the soup. Season with a heavy teaspoon salt and half teaspoon pepper. Cook slowly forty minutes, add three tablespoons raw rice, cook thirty minutes longer. Remove the herbs, etc., skim fat from surface, pour into a soup tureen and serve. 1870. SHEEPSHEAD, CHARLESTON Scale, trim fins and remove bones from a three-pound piece of fresh sheepshead. Cut in fine julienne strips two parsley roots, one leek,

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WEDNESDAY, FOURTH WEEK OF JUNE 553 two branches celery, four medium, fresh, well peeled and cleaned mushrooms and one medium white onion. Place these in a frying pan with an ounce of melted butter gently brown six minutes and place fish over them. Season with a teaspoon salt, half teaspoon paprika, pour in half gill white wine and one and a half gills tomato sauce (No. 16). Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven thirty minutes. Dress the fish on a large dish. Reduce sauce for eight minutes on the fire, pour over the fish and serve. 1871. Noix OF BEEF BRAISE", BOURGEOISE Procure a four-pound piece from a tender rump of beef, with all the fat on one side. With a large larding needle insert across the lean part of the beef four oblong shreds of larding pork. Heat one ounce lard in a braising pan, add beef and nicely brown on range fifteen minutes, turning it once in a while; lift up the beef and keep on a plate. Add twelve small, peeled white onions to the pan with twelve new scraped carrots and two ounces salt pork cut in half-inch squares and gently brown ten minutes, occasionally stirring meanwhile; sprinkle with a tablespoon flour, stir well while heating two minutes, add the beef, pour in two gills of demi-glace (No. 122), one gill tomato sauce (No. 16), two gills broth, half gill claret, a tablespoon brandy, a teaspoon and a half salt, half teaspoon pepper. Mix well, cover pan and let boil thirty minutes. Tie together a branch tarragon, a branch chervil, a branch parsley and one bean garlic and add to pan with half pint cooked fresh peas. Cover pan and set in oven one hour and forty-five minutes. Remove, arrange the beef on a hot dish, skim fat from sauce, pour it over beef, sprinkle a little chopped parsley over and serve. Wednesday, Fourth Week of June Cornmeal Flour (328) Poached Eggs, Parmentier Picked-up Codfish in Cream (922) Mutton Chops with Bacon (845) Potatoesau Gratin with Anchovies 1872. POACHED EGGS, PARMENTIER Prepare a potato gastronome (No. 1491) spread on a hot dish and smooth well. Poach twelve fresh eggs (No. 106), neatly trim and lay them one beside another on the potato pure*e, sprinkle a very small finely chopped truffle over them and serve.

1873. POTATOES AU GRATIN WITH ANCHOVIES Finely hash six peeled, medium, boiled potatoes, place in a sautoire with an ounce butter, two gills cold milk, half teaspoon salt, a saltspoon

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white pepper and a saltspoon grated nutmeg, mix well, then cook five minutes. Cut into small pieces eight anchovies in oil, add them to the potatoes, mix well and let cook five minutes. Mix with a spoon once in a while. Transfer to a baking dish, sprinkle surface with two tablespoons of grated Parmesan cheese, arrange a few little bits butter on top of the cheese, then set to bake in oven ten minutes. Remove and serve.

Vol au Vent, Mariniere (443) Pilaff of Turkey. Noni Salad, Interlacken 1874. PILAFF OF TURKEY, NONI Cut the meat from the turkey left over from yesterday into half-inch pieces. Heat a tablespoon melted butter in a saucepan, add six finely chopped shallots and a sound, seeded green pepper, also finely chopped, and brown to a nice light colour, add four ounces of raw beef marrow cut into small squares, one peeled and cored apple cut in same way, brown five minutes, then add five ounces raw rice, the turkey, a pint broth, two gills pure tomato juice, half teaspoon salt and three saltspoons white pepper; lightly mix, cover pan set in oven thirty-five minutes. Remove, add two egg yolks and two tablespoons grated Parmesan cheese, drop preparation in a lightly buttered plain pudding mould and mix well. Set mould in a saucepan with hot water up to half its height, then set in oven twenty-five minutes. Remove, unmould on a dish, pour a port wine sauce (No. 1087) around and serve. 1875. SALAD, INTERLACKEN Carefully cut in lozenge shape and the thickness of a fifty-cent piece one good-sized, peeled, pickled beetroot, two stalks tender, crisp, white celery, one sound, rather green apple, one peeled and seeded sound cucumber, one small, peeled, sound apple and two cold, boiled, peeled medium potatoes. Place these articles in a bowl. Season with three tablespoons of dressing (No. 863). Mix well, then add leaves of a small, fresh bunch watercress, lightly mix, and just a moment before going to table add two tablespoons mayonnaise dressing, rapidly and gently mix again and immediately serve. DINNER Potage Gumbo, Glasgow Pompano, Maitre d'H&tel (228) Potatoes, Hollandaise (26) Balotine of Lamb, Mace'doine (1055) Roast Capon with Cress (378) Lettuce Salad (148) 1876. POTAGE GUMBO, GLASGOW Cut into small dice one pound raw lean mutton, one medium carrot, one white turnip, one white onion, one leek and one sound, peeled, green

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THURSDAY, FOURTH WEEK OF JUNE 555 pepper, place in a saucepan with an ounce butter and brown ten minutes, occasionally tossing meanwhile. Moisten with three and a half quarts water, add one pound mutton bones, three ounces well-washed barley, two tablespoons Worcestershire sauce, two teaspoons salt and a half teaspoon pepper, lightly mix and slowly boil one hour. Then add twelve trimmed fresh okras cut in half-inch pieces, and two peeled, sound red tomatoes cut in eight pieces each. Boil forty-five minutes longer, but rather slowly. Take up bones, skim fat from surface, pour the soup into a tureen and serve.

Thursday, Fourth Week of June Strawberries and Cream (1317) Wheatena (1298) Eggs Cocotte, Bonne Femme Fish Fritters (1057) Tripe Saute\ Creole (1283) 1877. EGGS COCOTTE, BONNE FEMME Heat a tablespoon melted butter in a frying pan, add four finely chopped shallots, the scraped red part of a small carrot and fry five minutes, then add half teaspoon freshly chopped parsley, ten branches chopped chives, one finely peeled and chopped tomato, three tablespoons bread crumbs, one gill demi-glace (No. 122), three saltspoons salt and saltspoon white pepper, mix well and let cook five minutes. Evenly divide preparation in six egg-cocotte dishes, crack two fresh eggs in each dish. Season evenly with half teaspoon of salt and two saltspoons white pepper. Cut one ounce lean salt pork in dice, brown in a frying pan with a teaspoon butter to nice golden colour, distribute it equally over the eggs, set in oven five minutes. Remove and serve. Broiled Soft Shell Crabs (1727) Galantine of Fowl, Jelly Potato Salad Golden Toast with Raspberries 1878. GALANTINE OF FOWL Cut the head off near the body and the feet below the first joint of a good-sized, tender fowl. Singe, split down back without separating, carefully remove all bones without cutting skin, spread bird on a table, cut away thin slices of breast and legs and place them where there is no meat on, so as to have it of equal thickness. Season interior with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Finely chop three-quarters of a pound of lean raw veal, the same quantity fresh fat pork, place these two articles in a cold mortar and pound to a

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smooth pulp. Remove and place in a cold earthen tureen, and keep on ice. Cut four ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, take up, place on a plate and let cool off. Cut four ounces red, cooked beef tongue in same shape as the lard, cut also three truffles in same way. Remove skins from an ounce of pistachios, then add these four articles to the bowl with the force, season with half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon of grated, mixed allspice and mix well with the spatula. Place in a small saucepan three chopped shallots, one branch parsley, one branch chervil, four tarragon leaves, one and a half gills sherry and two tablespoons truffle liquor. Cover pan and let reduce to a third of the quantity. Remove, let cool off, then strain it through a cheesecloth into the bowl, add two tablespoons rum, thoroughly stir until well amalgamated, then fill fowl with the force. Roll fowl in oblong shape, sew it up, wrap it in a strong cloth, tightly tie both ends and in the centre. Place into a long saucepan with all the bones from the fowl, two calf's feet, a tablespoon salt and a half teaspoon white pepper. Cover it with plenty cold water, place lid on and let slowly boil one hour and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish, let stand ten minutes, unwrap, wash cloth in cold water and wrap fowl again in same cloth. Place it between two boards, lay a weight of three pounds on top and let stand until thoroughly cold, then unwrap, take off the string, and the galantine is ready to use. Always keep the galantine enveloped in a cloth and always keep in the ice box. 1879. JELLY FOR GENERAL USE Strain the galantine stock into a basin. Skim fat from surface, add three ounces clear gelatine leaves and mix with a whisk until well dissolved. Place in a saucepan one pound finely chopped, lean, raw veal, a finely sliced carrot, one ditto onion, two ditto leeks, one branch parsley, one branch chervil, one branch tarragon, half a sprig thyme, one bay leaf, one clove and the whites of four eggs. Sharply stir with spatula two minutes, then with a ladle gradually pour in the galantine stock with the jelly, and continually mix briskly while adding it. Place pan on fire and let it come to boiling point, carefully mixing meanwhile, pour in a gill cold water, shift pan to the corner of range and very slowly simmer one and a half hours. Pour in gill sherry, boil for five minutes more. Carefully press through a dampened, double cheesecloth into an ordinary clean stone jar, let cool off, then place in the ice box until hard. Arrange a sheet of paper over, cover, and always keep it in the ice box.

N. B. When the jelly is nearly finished and no galantine stock is on hand use strong white broth instead (No. 701), but always have some jelly on hand in hot weather.

1880. GALANTINE WITH JELLY Take up four tablespoons jelly from the jar, cut it into quarter-inchsquare pieces and arrange jelly on a dish. Take the galantine and cut

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THURSDAY, FOURTH WEEK OF JUNE 557 twelve thin, equal slices. Arrange them, one overlapping another, on the dish over the jelly, decorate with six cleaned lettuce leaves and 1 88 1. POTATO SALAD Place six sound potatoes in a saucepan, cover with plenty cold water, add a tablespoon salt and cook forty minutes, drain, let cool off, then peel, slice rather finely, and place in a salad bowl. Cut a small white onion in half, then slice it very fine and add the potatoes with a teaspoon finely chopped parsley, season with four tablespoons dressing (No. 863), mix well and serve.

1882. GOLDEN TOAST WITH RASPBERRIES « Cut six slices from a stale loaf of French bread, quarter-inch thick. Place in a bowl two fresh eggs, two tablespoons sugar, a half teaspoon vanilla essence and one gill milk. Sharply mix with whisk two minutes. Dip the slices of bread into this custard, heat two tablespoons melted butter in a frying pan, add bread and fry three minutes on each side. Lift up, dress on a hot dish and keep hot.

Remove stems from a half pint sound raspberries, place them in a saucepan with two tablespoons sugar, one gill water and a tablespoon kirsch; boil five minutes, then pour raspberries over the toast and serve. Soup, Suisse Pickerel, Caper Sauce Potatoes, Persillade (63) Entrecotes Casserole (1286) Fresh Asparagus, Be"arnaise (1708) Roast Squabs (831) Romaine Salad (214) Mousse au Chocolat 1883. SOUP, SUISSE Procure a two-pound piece short ribs of beef, tie it with string and place in a saucepan with a small beef marrow bone; pour in five quarts cold water with a tablespoon salt. Set on fire and let slowly come to boiling point, skim fat from surface, then add two medium carrots, two sound white turnips, two onions and two branches celery, cover pan and let simmer on corner of range two hours. Finely slice two wellwashed leeks, add them to the soup and slowly boil half hour longer; then remove the beef bone, carrots, turnips, onions and celery. Chop up together three branches fresh parsley, one branch chervil and half a sound bean garlic; add this hash to the soup with four ounces good raw rice, lightly mix and continually simmer forty minutes. Skim fat from surface of soup, transfer it to a soup tureen and serve with two ounces of grated Swiss or Parmesan cheese, separately. 1884. PICKEREL, CAPER SAUCE Trim off the fins and neatly wipe a very fresh pickerel of three pounds. Place in a saucepan with a quart water, a half gill vinegar, a teaspoon

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salt and two branches parsley. Cover pan and slowly boil twenty min* utes. Take up fish, place on a hot dish, pour a caper sauce (No. 1246) 1885. MOUSSE AU CHOCOLAT Place four ounces grated chocolate in a copper basin with a teaspoon vanilla essence, four ounces sugar and two gills water. Continually stir on fire with a wooden spoon until thoroughly dissolved, then remove and let cool off. Beat a half pint thick cream to a stiff froth and gradually add to the chocolate, gently mixing meanwhile. Line a domeshaped mould with a sheet of white paper; drop preparation into mould, Rightly cover. Bury in a tub with broken ice and rock salt and let freeze 'one and a half hours. Take up, thoroughly wipe, unmould on a cold dish over a folded napkin, pull off the paper and serve. Friday, Fourth Week of June Sliced Pineapples (4°?) Grape-Nuts (1371) Omelette with Calves' Brains Small Steaks, Maitre d'Hotel (172) Potatoes, Be"arnaise (1001) 1886. OMELETTE WITH CALVES' BRAINS Plunge two fresh calves' brains in cold water for thirty minutes. Remove all the sinews, place in a saucepan with two tablespoons vinegar, a teaspoon salt, one bay leaf and enough cold water to cover, then boil five minutes. Drain well and cut each half in two. Lightly roll in flour, heat a tablespoon melted butter in a frying pan, arrange in the brains and briskly fry three minutes on each side. Lift up and keep hot. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Briskly beat with fork for two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, stir with fork for two minutes, let rest a half minute, fold up two opposite sides to meet in centre, let rest a minute, turn on a hot dish. Arrange the brains around the omelette; add an ounce butter to the pan of brains, toss on fire until a light brown; pour in a teaspoon vinegar, toss a little, pour over the omelette and serve.

Tokio Fish Chowder (1002) Little Neck Clam Patties (1232) Country Captain Eggs, Belle Helene • Baba au Rhum (687) 1887. COUNTRY CAPTAIN Cut the head and feet off a tender three-pound chicken. Singe, draw and cut it in twelve even pieces. Heat two tablespoons melted

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FRIDA Y, FOURTH WEEK OF JUNE 559 butter in a saucepan, add the chicken and gently fry ten minutes, occasionally turning the pieces. Add one finely sliced onion, one ditto green pepper and a bean sound garlic finely chopped; then brown ten minutes, stirring meanwhile, and moisten with two gills water. Season with a good teaspoon salt, half teaspoon pepper and one and a half teaspoons curry powder, stir well, then add six finely crushed peeled red tomatoes, half teaspoon freshly chopped parsley and a saltspoon powdered thyme. Stir well, cover pan, then set in oven forty-five minutes, remove and keep hot. Scald, peel and roast to a nice golden colour a quarter of a pound almonds, add to the chicken with three tablespoons picked dried currants, lightly mix; cook five minutes, dress on a hot dish. Arrange a rice for curry (No. 490) around the chicken. Place six thin slices crisp, freshly broiled bacon over, and serve with Indian chutney, separately, and Bombay ducks if at hand.

1888. EGGS, BELLE HELENE Boil twelve fresh eggs five minutes, take them up and plunge in cold water one minute; remove and shell them. Clip off a small piece at the thick end of each. Cut from sandwich bread twelve pieces one and a half inches in diameter and quarter-inch thick; toast them to a nice golden colour, then carefully spread a half teaspoon caviare on the toast and place them on a dish; arrange the eggs on the toast standing up. Cut a small truffle in twelve star-shaped pieces and arrange one piece on top of each egg. Pour a cream sauce (No. 736) around the eggs and serve.

Clams (145?) Pim-Olas Canapes of Caviare (59) Potage, Felicie Spanish Mackerel, Reick Rack of Mutton, Puree of White Beans Roast Guinea Hens (1535) Huckleberry Pudding 1889. POTAGE, FELICIE Slice and place in a saucepan one carrot, two onions, one leek and two branches parsley, add one tablespoon melted butter and gently brown on fire ten minutes, occasionally stirring meanwhile; pour in a quarter pint white wine, let reduce until nearly dry, then pour in three quarts water, add two pounds very fresh clean fish bones, one bay leaf, one clove, one sprig thyme, twelve allspice, twelve whole black peppers, two branches parsley, one branch chervil and two teaspoons salt; let simmer forty-five minutes. Mix in a saucepan two and a half ounces flour with one ounce butter for one minute, strain the fish broth through a cheesecloth into this pan, mix on fire with wooden spoon until it comes to a boil, then slowly boil thirty minutes. Pour in a half pint

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cream and a half gill good sherry, mix well and boil five minutes. Dilute one egg yolk in a bowl with half gill milk, one saltspoon cayenne pepper and one saltspoon grated nutmeg, add to the soup; continually mix while heating three minutes, strain the potage through a cheesecloth into a soup tureen, add a garnishing of fish quenelles (No. 1201) in the soup tureen, lightly mix and serve.

1890. SPANISH MACKEREL, REICK Trim fins, cut head off and neatly wipe a nice, very fresh Spanish mackerel of three and a half pounds; split in two through back and cut into six even pieces. Heat a tablespoon good butter in a round earthen cocotte dish, add six very small green onions and gently brown five minutes, then add a half pint picked, tender, fresh peas, three-quarters of a pint broth (No. 701), and briskly boil ten minutes. Add a tablespoon currant jelly, mix well, lay the mackerel on top of the peas, season with half teaspoon salt, two saltspoons paprika and half teaspoon anchovy essence. Place in a bowl a teaspoon flour, a tablespoon melted butter, one finely chopped red Spanish sweet pepper, half teaspoon finely chopped parsley and the leaves of a branch chervil. Thoroughly mix with spoon, then divide in little bits over the fish. Squeeze juice of half a sound lemon over all. Tightly cover the cocotte, set in a slow oven forty minutes, remove and send to table without uncovering. 1891. RACK OF MUTTON, PUR£E or WHITE BEANS Trim off spinal bone from a tender rack of mutton, trim off skin and a little of fat from top, shorten end ribs one inch. Season all around with teaspoon salt and half teaspoon pepper. Place a mirepoix at the bottom of a roasting pan, as No. 271, lay the rack over, lightly baste with a little melted butter, pour two tablespoons of water in the pan, then set in oven forty-five minutes, turning and basting once in a while. Remove, dress on a dish. Prepare and dress a puree of beans on one side of the mutton, skim fat from gravy, add one gill demi-glace (No. 122), boil five minutes, then strain gravy through a Chinese strainer over the rack and serve.

1892. PUR£E OF WHITE BEANS Soak a pint of white beans over night, drain, place in a saucepan vith a half pound piece salt pork, one carrot cut in quarters, one white onion with two cloves stuck in, two branches parsley, half teaspoon salt, half teaspoon pepper and one quart water. Cover pan, boil thirty minutes, then set in oven.one hour. Remove, free beans from all the ingredients, then press through a sieve into another saucepan, add half ounce good butter, mix well with wooden spoon while heating for four minutes, remove and use as required.

1893. HUCKLEBERRY PUDDING Remove fibres from a half pound fresh beef suet and chop very fine. Sift half pound flour on a table, make a small fountain in centre; place

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SATURDAY, FOURTH WEEK OF JUNE 561 suet with a half pint water into the fountain, with half teaspoon salt, knead the whole well together to a perfect paste; roll it out on comer of a lightly floured table to a fifth of an inch in thickness. Butter a quart bowl and line the interior with the paste.

Wash and thoroughly wipe one and a half pounds fresh huckleberries, place them in a bowl with half pound sugar, two ounces flour, one egg, a teaspoon vanilla essence and two tablespoons rum. Mix well, then fill the bowl, wet the edge, cover with a layer of the rolled-out paste and gently press the edges together. Wrap in a strong, clean buttered cloth, plunge into boiling water for one hour, remove, unwrap, turn it on a dish, pour a rum sauce (No. 41) over and serve.

Saturday, Fourth Week of June Strawberries (131?) Wheaten Grits (131) Shirred Eggs, Reine Broiled Lamb Chops with Bacon (219) Julienne Potatoes (799) Buckwheat Cakes (330) 1894. SHIRRED EGGS, REINE Cut six very thin slices of galantine (No. 1878) and place a slice at bottom of six lightly buttered shirred-egg dishes. Place on range two minutes, turn slices over, then pour teaspoon sherry over each slice. Crack two fresh eggs over each dish. Season eggs evenly with half teaspoon salt and two saltspoons white pepper; pour a gill sweet cream evenly over the eggs of the six dishes, then set in oven for three minutes, Soft Clams, Bourguignonne Beef, Rotterdam Egg Plant en Julienne (508) Rice Croquettes (1389) 1895. SOFT CLAMS, BOURGUIGNONNE Open thirty-six medium soft clams, remove all sandy parts, keeping nothing but perfect bodies, and keep on half shells until requir, d. Place in a mortar three peeled shallots, half a bean garlic, two branches parsley and one branch chervil and pound to a fine pulp; add one ounce hard butter and thoroughly pound until well amalgamated, then press through a sieve into a bowl; add four tablespoons bread crumbs; mix well with spoon and evenly spread this butter over the clams; arrange on a tin, set in oven to bake five minutes. - Remove, arrange on a dish; pour the butter from pan over clams, decorate with six quarters lemon and a little parsley greens and serve. 1896. BEEF, ROTTERDAM Have a nice, tender four pounds of beef from the rump with all fat on one side. Season with teaspoon salt, half teaspoon pepper and salt-

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562 T&E INTERNATIONAL COOK BOOK spoon grated nutmeg, place in a saucepan with an ounce butter, add four medium sound carrots, four white onions, all cut lengthwise in quarters, two cloves, two nutmeg leaves (foelie), one branch celery, cut in small pieces, and three medium ripe tomatoes, cut in quarters. Pour in sufficient water to cover the beef entirely, place lid on, and as soon as it comes to a boil add two ounces semolina, and then slowly cook in oven two hours. Ten minutes before serving add a quarter pint Rhine wine. Remove from oven, place beef on a dish and garnish all around with contents of the pan and serve.

Consomme", Russe Bluefish, Havanaise Potato Croquettes (390) Chicken Saute, Paysanne Fresh String Beans with Butter (1579) Roast Beef (126) Chicory Salad (38) 1897. CONSOMME^ RUSSE Prepare a consomme (No. 52), but when cutting the vegetables, have in addition three medium beetroots and two tablespoons freshly grated, very fresh, sound horseradish. Strain the consomme through a cheesecloth into another saucepan.

With a small Parisian potato scoop, scoop out all you can from a good-sized Russian turnip, place in a saucepan with half teaspoon salt, half teaspoon sugar and a pint of the consomme, and boil until soft, or thirty-five minutes; then add to the consomme, add the leaves from two branches chervil, boil two minutes, pour into a soup tureen and serve. 1898. BLUEFISH, HAVANAISE Scale, remove head and fins from a three-and-a-half-pound fresh bluefish. Split in two through the back and remove spinal bone. Finely slice two thick, sound green peppers and lightly fry in a pan with a teaspoon good oil, then place in a mortar with a small branch of tarragon and pound exceedingly fine, add a half ounce butter, pound again until well amalgamated, then press it through a sieve into a bowl. Season fish with teaspoon salt and carefully rub butter on the cut-side parts of fish. Place in a baking dish, squeeze over juice of half a sound lemon, let stand in a moderate temperature to infuse for thirty minutes. Finely slice three peeled bananas, arrange them one beside another over the bluefish so as to entirely cover it. Cut two sweet Spanish peppers in julienne strips and arrange crosswise on the bananas, squeeze juice of the other half lemon over, cover with lightly buttered paper. Set in ove» to bake forty-five minutes, being careful to baste fish with its juice once in a while. Remove, lift up the paper and send to table in same dish.

1899. CHICKEN SAUT£, PAYSANNE Singe, cut off head and feet from a tender three-pound chicken, draw and cut in twelve even pieces. Heat two tablespoons lard in a

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SUNDAY, FOURTH WEEK OF JUNE 563 frying pan, add the chicken with the liver and heart, season with teaspoon salt and half teaspoon white pepper, gently brown fifteen minutes, turning the pieces once in a while. Add two ounces lean bacon cut in quarter-inch squares, and two finely chopped onions; stir well and let brown ten minutes more. Sprinkle with one tablespoon flour, add one chopped bean of garlic, a half teaspoon finely chopped parsley and shuffle pan one minute. Moisten with a pint broth and a tablespoon vinegar, mix well and let cook thirty minutes. Transfer chicken to a Sunday, Fourth Week of June Cherries (1527) Barley and Cream (1068) Scrambled Eggs with Crab Meat Fried Filets of Sole, Tartare Sauce (487) Broiled Squabs with Bacon (1693) Grilled White Potatoes (1344) Fried Cornmeal Cakes (1585) 1900. SCRAMBLED EGGS WITH CRAB MEAT Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt, two saltspoons pepper and briskly beat with fork one minute. Heat two tablespoons melted butter in a frying pan, add quarter of a pound of crab meat, season with two saltspoons salt, half saltspoon cayenne and saltspoon grated nutmeg and cook five minutes, stirring with fork meanwhile. Drop in the eggs with a tablespoon sherry and cook rather briskly six minutes, stirring briskly once in a while. Transfer to a deep dish and serve.

Cold Consomme" in Cups Lobster Curry, McQuade (489) Delmonico Steaks, Bordelaise (812) Potatoes Souffle (1189) Strawberry Shortcakes (1677) 1901. COLD CONSOMME" IN CUPS Place in a saucepan two pounds finely chopped shin of beef, one medium-sized sliced carrot, one ditto turnip, one ditto onion, one ditto branch celery, one bean garlic, one branch chervil, one branch parsley, one branch tarragon, two sliced leeks, one tablespoon salt, one clove, one bay leaf, one sprig thyme and two raw eggs. Sharply stir with spatula five minutes, then gradually pour in three quarts and a half boiling water, sharply mixing while adding it. Set pan on the fire and let slowly come to a boil, occasionally mixing meanwhile, then pour in gill cold water. Shift pan to corner of range and let simmer two hours. Strain through a damp, doubled cheesecloth into a stone jar. Let cool off, place jar in a basin with ice around, let thoroughly set, fill up six cups

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Olives Tomatoes en Surprise (1515) Potage, Artagnan Cold Brook Trout, Green Sauce Mignons of Lamb, Traviata Sweetbreads en Casserole Green Peas with Butter CiSio) Punch, Siberian (960) Almond Ice Cream (149) Lady-Fingers (150) 1902. POTAGE, ARTAGNAN Place in a saucepan two sliced carrots, one sliced turnip, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one branch chervil, a spring thyme, one bay leaf, two cloves, a sprig marjoram, two ounces raw ham, one piece knuckle of veal, one calf's foot. Moisten with six quarts water and half pint white wine, season with two teaspoons salt and half teaspoon pepper, cover pan and slowly boil three hours. After it has cooked for an hour remove the calf's foot and plunge in cold water, remove and bone it, place the meat between two boards with a weight of four pounds on top and let stand thirty minutes, then cut meat into half-inch-square pieces and keep on a plate. Place three ounces of tapioca pearls in a quart boiling water with half teaspoon salt and gently boil forty minutes, occasionally mixing meanwhile. Place on a sieve and thoroughly wash in cold water. Strain broth through a cheesecloth into another saucepan, skim fat from surface, then add calf's foot meat and tapioca. Boil ten minutes. Transfer into a soup tureen and serve. 1903. COLD BROOK TROUT, GREEN SAUCE Clip off fins with scissors, draw and neatly wipe three medium, fresh brook trout. Place in a frying pan with half gill white wine, a tablespoon good vinegar, juice of half a sound lemon, one and a half gills water, two branches parsley and half teaspoon salt. Cover with buttered paper and gently boil on fire fifteen minutes. Remove, let cool off in same pan with broth, dress fish on a dish with a folded napkin, decorate with twelve well-cleaned small leaves fresh lettuce around the dish and serve with a green sauce separately.

1904. GREEN SAUCE Plunge six well-washed, very green leaves spinach in a little boiling water five minutes. Remove, drain on a sieve, and press out water. Then place in a mortar one sound, peeled shallot, one branch parsley, half a branch chervil ar»d six leaves tarragon and pound to a pulp, then add the spinach, pound again till smooth and rub it through a sieve upon a plate. Prepare a mayonnaise dressing (No. 70) add the green puree to the mayonnaise, little by little, continually mixing meanwhile, pour into a saucebowl and serve.

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MONDA F, FOURTH WEEK OF JUNE 565 1905. MIGNONS OF LAMB, TRAVIATA Procure six nice, tender mignons of four ounces each from a leg of lamb, neatly trim, lightly flatten evenly, and season all around with a half teaspoon salt and three salt spoons white pepper. Spread a very little French mustard on both sides of each, lightly roll in flour, dip in beaten egg, then slightly turn in finely grated cooked lean ham. Heat a tablespoon melted butter in a frying pan, arrange the mignons in, one beside another, gently fry four minutes on each side and dress on a hot dish. Prepare and dress a tomato crust (No. 1287) around the dish. Pour a gill hot demi-glace (No. 122) over the mignons and serve. 1906 SWEETBREADS EN CASSEEOLE Blanch and trim six heart sweetbreads (No. 33). Place in an earthen casserole dhh with twelve very small green white onions around the breads. Season with teaspoon salt and three saltspoons white pepper, spread one tablespoon melted butter over all. Set in oven to braise forty minutes, turning and basting once in a while. Remove, drain off a little of the butter, then pour in a gill white wine and let reduce to half the quantity. Arrange a cooked potato noisette (No. 321) around the sweetbreads. Squeeze juice of half a sound lemon over and serve in same casserole.

Monday, Fourth Week of June Raspberries and Cream (1846) Eggs Molet, Lyonnaise Yarmouth Bloaters (311) Beef Hash Zingara (455) 1907. EGGS MOLET, LYONNAISE Cut in half and finely slice two medium, white onions, place in a saucepan with tablespoon melted butler and fry eight minutes, stirring with fork once in a while. Pour in one and a half gills demi-glace (No. 122), add half teaspoon freshly chopped parsley and half saltspoon cayenne pepper; mix well and boil five minutes. Boil twelve fresh eggs five minutes, take up and drop in cold water one minute. Shell them and place on a deep hot dish. Pour the sauce over and serve. Eels. Emstel Chicken Pot Pie (159) String Bean Salad (741) Compote of Peaches with Cream 1908. EELS, EMSTEL Tear off skin, draw and wipe one and a half pounds very fresh eels. Cut in two-inch-long pieces and keep on plate until required. Heat one

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half teaspoon vanilla essence, beat for a minut peaches. Transfer to a compotier, arrange si? around the compotiers and serve.

Radishes (58) Salted Peanuts (95 Potage aux Pates, Tomate' Sea Bass, Saute", Meunie"re Brioches Pots Broiled Leg of Mutton, Caper Sauce (i Green Corn (1864) Prune Pudding 1910. POTAGE AUX PATES, Toa Prepare and strain the consomme into anotl No. 52, add a pint of tomato sauce (No. 16) anc Then add three ounces Italian paste and boil agair 1911. SEA BASS, SAUTE, MEUN Scale, trim off fins and neatly wipe two small s half pounds each. Make three light incisions in both fish. Season with a teaspoon salt and a 1 Lightly baste with a little cold milk and roll in a Heat one tablespoon melted butter in a frying pan, add fish, and fry ten minutes on each side. Then set in oven five minutes. Remove, dress on a dish, place a half ounce butter in the pan and toss until a light brown, add half teaspoon freshly chopped parsley and juice of half a sound lemon, toss a little, then pour over the fish and serve. 1912. PRUNE PUDDING Soak a pint sound prunes in cold water seven hours, drain and remove stones. Place in a basin two ounces finely chopped beef marrow free from all sinews, four ounces sugar, four ounces flour, four eggs, halt

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TUESDAY, FOURTH WEEK OP JUNE 567 gill good rum, saltspoon ground cinnamon and half saltspoon grated nutmeg. Thoroughly stir with wooden spoon five minutes. Add half gill thick cream and two ounces bread crumbs. Mix well, then add the prunes and lightly mix. Butter and flour lightly a strong cloth, drop preparation in the centre, fold up the four corners and tightly tie the pudding. Place in a saucepan with boiling water, filling it to twice the height of pudding and boil two hours and a half. Lift up and hang it for ten minutes. Untie, turn on a dish, dredge two tablespoons fine sugar around, pour a quarter gill good brandy over, set fire to it and send to table.

Tuesday, Fourth Week of June Huckleberries and Cream Germea (217) Eggs Moscovite Broiled Weakfish, Maitre d'Hotel (927) Pigs' Feet (434) Potatoes. Saute" (135) Almond Cakes 1913. HUCKLEBERRIES AND CREAM Thoroughly wash and drain a quart very fresh sound huckleberries. Place them on a compotier and serve with powdered sugar and thick cream separately.

1914. EGGS, MOSCOVITE Cut away a small piece at both ends of twelve hard-boiled eggs. Cut them in half crosswise, scoop out the yolks and place them in a bowl with a tablespoon caviare and half teaspoon finely chopped chives, then mash well with wooden spoon and fill up the half eggs with it. Arrange on a baking dish, cut side up. Evenly spread over a Mornay sauce (No. 526). Sprinkle a little Parmesan cheese over, then set in the oven six minutes. Remove and serve in same dish.

1915. ALMOND CAKES Plunge three ounces shelled almonds in boiling water three minutes, drain, peel, then chop very fine. Roast to a nice golden colour in the oven. Prepare a griddle cake preparation (No. 136), add the almonds, lightly mix, then proceed to finish the cakes in same manner. Cold Clam Broth Canape's of Lobster (200) Croutes, New Century, Salad Caroline Apricot Fritters (266) 1916. COLD CLAM BROTH Open twelve large, fresh clams and place in a saucepan with all their liquor, add three pints cold water, four branches celery, two saltspoons

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cayenne pepper and boil five minutes. Strain through a double cheesecloth into a stone jar, place jar in a basin with ice around and let get cold. Pour into six cups and send to table.

1917. CROUTES, NEW CENTURY Cut off a piece lengthwise — about a quarter — from the top of six French rolls, then scoop out all the soft part, place on a tin, set in the oven (with the covers) and let get a nice golden colour and keep hot. Pick all the meat from the turkey left over from yesterday and cut in quarter-inch-square pieces. Cut also in same way two ounces cooked ham and keep on a plate until required. Heat one and a half tablespoons melted butter in a small saucepan, add one finely chopped, seeded green pepper and nicely fry three minutes; add six well-cleaned fresh mushrooms cut in small squares, and brown five minutes, occasionally stirring. Add a level tablespoon flour, mix a little. Moisten with a half gill white wine and a gill white broth. Mix well and boil ten minutes. Pour in one and a half gills cream, mix a little, then add the turkey and ham with the leaves of two branches chervil, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Mix well, then slowly cook fifteen minutes. Dilute an egg yoke with a tablespoon cream and add to the pan. Mix while heating two minutes. Arrange rolls on a dish, fill them with the preparation, place covers over and serve. 1918. SALAD, CAROLINE Cut three slices from a sandwich loaf, remove the crusts, then cut in quarter-inch-square pieces and fry in a pan with a tablespoon melted butter to a nice golden colour. Drain and place in a salad bowl. Peel and remove the spongy parts of a sound cucumber and cut in small square pieces. Cut also four Spanish sweet peppers into same shape. Then cut an ounce of rich Swiss cheese into similar pieces and add all to the bowl with a half pint of freshly cooked green peas. Shell thirty hazel nuts, cut in halves and add to the rest. Mix a little and season with four tablespoons dressing (No. 863). Mix well and serve. Cream of Beetroots Turban of Sole, Champeau Potatoes, Savoyarde (533) Beef Braise", au Pain Perdue Cold Fresh Asparagus, Mayonnaise Roast Squabs (831) Escarole Salad (too) Raspberry Coupe 1919. CREAM OF BEETROOTS Place in a saucepan a small knuckle veal with three quarts water, boil five minutes, remove water and pour in four quarts fresh water,

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TUESDAY, FOURTH WEEK OF JUNE 569 add two medium carrots, one white onion, one turnip, two leeks, two branches celery, one clove and six good-sized, peeled red beets. Season with two teaspoons salt and half teaspoon pepper. Cover pan and slowly simmer two hours. Mix in a saucepan one ounce butter with two ounces flour; stir while heating one minute. Skim fat from surface of soup, strain through a Chinese strainer into this pan, mix well, pound beets in a mortar, then add again to the soup. Lightly mix and boil thirty-five minutes more. Pour in a half-pint cream, let come to a boil; mix well, strain through a cheesecloth into a soup tureen and 1920. TURBAN OF SOLE, CHAMPEAU Lift up filets from a very fresh three-and-a-half-pound flounder. Skin and cut each filet in slanting halves. Twist up each piece in corkscrew form, place in a frying pan with half ounce butter, a gill white wine, a branch parsley, juice of quarter of a lemon and half teaspoon salt. Cover with lightly buttered paper and set in oven for twenty minutes. Remove, lift up filet and dress on a dish. Remove parsley from pan and reduce gravy to about the quantity of a tablespoon, place in a bowl, add one egg yolk, sharply mix with a whisk, then add, drop by drop, one ounce hot melted butter, sharply mixing while adding it. Prepare half the quantity of Bordelaise sauce (No. 28), pour over half the fish only and pour the other sauce over other half of fish. Sprinkle a little finely chopped parsley over and serve. 1921. BEEF BRAISE", AU PAIN PERDUE Procure a three-pound piece tender rump of beef with all fat on one side. Cut from a piece of larding pork four long strips fourth of an inch thick. Mix on a plate a tablespoon freshly chopped parsley with half a bean chopped garlic. Roll pork strips in the parsley, etc., then with a large larding needle insert the strips into the lean part of beef. Season with a teaspoon salt and a half teaspoon pepper. Heat two tablespoons lard in a braising pan, add beef and brown fifteen minutes, turning it once in a while, lift up beef, lay on a plate. Add two tablespoons flour to the pan, stir well, then moisten with half pint claret and pint water, mix well and add the beef. Scrape twelve small new carrots, peel twelve small white onions and brown in a tablespoon melted butter in a frying pan for eight minutes, or till a nice brown, and add to beef. Tie in a bunch two branches parsley, one of chervil, one of garlic, a sprig thyme, one bay leaf and one clove, add to beef. Season with a teaspoon salt, half teaspoon pepper, cover pan and boil ten minutes, then set in moderate oven two hours. Remove, dress beef on a hot dish, skim off fat from surface of sauce, boil ten minutes. Remove the bunch of herbs, pour contents of pan over beef, arrange twelve slices of pain perdue around beef and serve.

1922. PAIN PERDUE Crack one fresh egg on a plate, add one gill milk and one gill cream. Season with half teaspoon salt, three saltspoons white pepper and salt-

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spoon grated nutmeg. Briskly beat with fork two minutes. Cut twelve slices stale French bread, quarter-inch thick, dip each slice in preparation. Heat two tablespoons melted butter in a large frying pan, drop slices of bread in the pan, one beside another, and fry three minutes on each side. Remove and use as required.

1923. COLD FRESH ASPARAGUS, MAYONNAISE Scrape and clip off ends of two bunches fresh, sound asparagus, thoroughly wash in cold water, tie in three bunches, plunge in three quarts boiling water with a tablespoon salt. Cover pan and gently boil twenty-five minutes. Take up and replunge in cold water until thoroughly cold. Drain well, dress on a dish with a folded napkin and serve with a mayonnaise sauce (No. 70) separately. 1924. RASPBERRY COUPE Prepare a pint only of vanilla ice cream (No. 42). Place a pint sound, fresh raspberries in a bowl, season with two tablespoons fine sugar, a tablespoon kirsch and a tablespoon maraschino. Mix all well in seasoning, then evenly divide berries into six champagne coupes. Evenly arrange the vanilla cream in the glasses, nicely smooth surface, dome-shape, and serve.

Wednesday, Fifth Week of June Blackberries and Cream Quaker Oats (105) Poached Eggs, Mexicaine Fried Butter Fish (636) Broiled Devilled Ham (451) Sweet Potatoes in Cream (no) 1925. BLACKBERRIES AND CREAM Plunge a quart sound, fresh blackberries in cold water for five minutes. Thoroughly drain, place on a compotier and send to table with fine sugar and cream separately.

1926. POACHED EGGS, MEXICAINE Cut twelve quarter-inch-thick slices from a stale sandwich loaf, then cut each slice two inches in diameter. Toast a nice golden colour and lightly butter them. Finely 'chop four sweet Spanish red peppers and place in a frying pan with a teaspoon melted butter and heat five minutes, tossing meanwhile. Evenly spread over the slices of toast, arrange on a dish and keep hot.

Plunge three sound green peppers in boiling water three minutes, take up and with a coarse towel remove skin. Cut in quarters and fry in a frying pan with teaspoon melted butter to a nice light brown colour. Prepare twelve poached eggs (No. 106), lay them on the toast, then arrange a piece of green pepper on top of each egg and serve.

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WEDNESDAY. FIFTH WEEK OF JUNE 571 Shrimp Patties (1341) Boned Turkey with Jelly Rice au lait d'Amande (638) 1927. BONED TURKEY Finely chop two pounds raw lean veal, the same quantity fresh fat pork, place in a mortar and sharply pound. Add two egg yolks, pound again, then rub through a wire sieve into a large earthen basin and keep on ice. Cut six ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, drain and keep on a plate to cool off. Cut six ounces cooked smoked beef tongue in half-inch squares and four medium truffles in quarters. Scald and peel three ounces pistachios and add these four articles to the force in the bowl. Place in a saucepan six chopped shallots, two branches parsley, one branch chervil, six tarragon leaves, a quarter pint sherry. Let reduce on fire to half quantity, then let cool off. Strain through a cheesecloth into bowl, add a gill good rum, one and a half teaspoons salt, two saltspoons cayenne, one saltspoon grated nutmeg, two saltspoons mixed ground allspice and two tablespoons truffle liquor; thoroughly mix until well amalgamated and keep till required. Singe a tender turkey hen of about eight pounds, cut off neck, wings and legs. Split through back without separating and carefully bone without cutting skin. Cut away slices from breast and legs and place them where there is no meat, so as to have same thickness inside. Season with good teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg. Place force in centre of the cut side of turkey, fold to oblong shape, sew up, wrap in a strong cloth and tightly fasten both ends and the centre. Place in a braising pan with all bones from turkey, two calves' feet, two tablespoons salt and half teaspoon pepper. Cover with plenty cold water, place lid on and slowly boil two hours and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish and let stand twenty minutes. Unwrap, wash cloth in cold water, tightly wrap galontine in same cloth, place between two boards, place a weight of six pounds on top and let stand until thoroughly cold. Unwrap, take off string, and the boned turkey is ready to use. N. B. Always keep turkey enveloped in a cloth in ice box. Utilize the turkey broth for making jelly, etc., as explained in No. 1879.

1928. BONED TURKEY WITH JELLY Cut in quarter-inch pieces six tablespoons jelly (No. 1879). Arrange pieces on a cold dish. Cut six slices boned turkey a fifth of an inch thick, dress them, one overlapping another, over jelly. Decorate with six leaves of lettuce and serve.

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Chicken Okra, Turque Kingfish Saute", Danois Potatoes Noisettes (321) Cotes of Beef, Romaine Timbales of Macaroni Cauliflower, Hollandaise (853) Roast Capon (378) Escarole Salad (100) Cold Maraschino Pudding (1772) 1929. CHICKEN OKRA, TURQUE Singe, draw and bone a small, tender fowl. Cut meat in half-inch pieces, cut also liver and heart. (If another chicken liver is on hand, cut it and add to the other.) Cut white parts of three leeks in very small squares, also two white onions and two seeded green peppers in same way. Place above articles in a saucepan with ounce butter and nicely brown for ten minutes, occasionally stirring. Add half teaspoon curry powder, stir well, moisten with two quarts broth (No. 271), a pint and a half water and one gill demi-glace (No. 122). Season with good teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Add the carcass of the fowl, except head, cover pan and boil thirty minutes. Add three ounces raw rice, boil fifteen minutes, then add twelve trimmed, sound, fresh okras, cut in half-inch pieces, and one peeled tomato, cut in eight pieces. Boil forty minutes, remove carcass, skim fat from surface, add half teaspoon freshly chopped parsley, pour into a 1930. KINGFISH SAUTE", DANOIS Scale and wipe two fresh kingfish of one and a half pounds each. Cut heads off, then split open through front, remove spinal bones and season all over with a teaspoon salt and half teaspoon pepper; lightly baste with a little milk, then roll in flour.

Heat one and a half tablespoons melted butter in a frying pan, add fish — cut side downward — and fry five minutes on each side. Set in oven ten minutes, remove, place on a dish, arrange twelve small anchovies in oil over them. Add one-half ounce butter in same pan, toss on fire until a nice brown, add the leaves from two branches parsley, the juice of half a sound lemon and a half teaspoon anchovy essence, toss well and pour over the fish, then serve. 1931. COTES OF BEEF, ROMAINE Procure two single ribs of beef, trim off a little of the fat. Season all over with good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a braising pan, lay in the cotes one beside another and gently brown fifteen minutes on each side. Dress on a hot dish, remove all fat from pan, then pour in one gill claret and let reduce on range until nearly dry, then pour in one gill tomato sauce (No. 16), one gill demi-glace (No. 122), half a bean chopped garlic, half teaspoon chopped chives and twelve 'sliced canned mushrooms; lightly mix and

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THURSDAY, FIFTH WEEK OF JUNE 573 boil eight minutes. Pour sauce over beef, arrange six timbales macaroni (No. 1932) around the beef and serve.

1932. TIMBALES OF MACARONI Plunge four ounces macaroni in two quarts boiling water with a teaspoon salt and boil forty minutes, drain on sieve, then cut in halfinch pieces. Place in a small saucepan with one gill milk, a half gill cream, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg, then cook five minutes, add an ounce grated Parmesan cheese and two egg yolks. Briskly mix with spoon while heating for two minutes. Lightly butter six individual pudding moulds, then fill with the macaroni, lay on a tin, pour hot water up to half their height, set in iven ten minutes, remove, and unmould as directed. Thursday, Fifth Week of June Malta Vita (1592) Eggs Cocotte, Hackett Fresh Herring (133) Mutton Chops, with Bacon (845) 1933. EGGS COCOTTE, HACKETT Open a small can pate* de foie gras, dip a tablespoon in lukewarm water, then scoop out three tablespoons of the pate*, discard all fat, then press through a sieve into a bowl and dilute with a gill and a half good cream. Season with two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well, then divide evenly in six eggcocotte dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper, place on a tin, then place in oven five minutes. Remove; finely chop one small truffle, place in a small frying pan with two tablespoons sherry, boil five minutes, then divide over the eggs in the six dishes and serve. Lobster Coquilles, Indienne Tripe, Montecello New Carrots, Maitre d'H6tel Milles Feuilles (584) 1934. LOBSTER COQUILLES, INDIENNE Boil two live lobsters of two pounds each in salted water for twenty minutes, take up and let cool off; crack shells, pick out meat from them, and cut meat in half-inch pieces. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour, briskly stir, then

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574 THE INTERNATIONAL COOK ROOK add three-quarters of a pint hot milk. Season with teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg; briskly whisk and boil two minutes. Add the lobster and twelve sliced canned mushrooms, lightly mix and cook five minutes. Fill six individual table shells with preparation, sprinkle two tablespoons Parmesan or Swiss cheese over them, set in oven on a tin to bake ten minutes. Remove, dress on a dish with a folded napkin and serve.

1935. TRIPE, MONTECELLO Cut two pounds fresh honeycomb tripe in one-inch squares and keep on a plate. Heat in a saucepan one and a half tablepoons melted butter, add two tablespoons flour, stir well, then pour in a pint hot milk, mix well until it comes to a boil, then add twelve small peeled white onions and the tripe. Season with level teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg; lightly mix. Cover pan and slowly cook forty minutes, occasionally mixing meanwhile. Add two tablespoons sherry and twelve medium, freshly opened oysters, lightly mix, then boil ten minutes, pour in a half gill cream; mix a little, pour into a deep dish and serve.

1936. NEW CARROTS, MA!TRE D'HOTEL Trim off stems, neatly scrape and thoroughly wash twenty-four medium, new carrots. Cut in halves lengthwise. Place in a small saucepan with two branches parsley, one medium white onion with one clove stuck in, half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a half ounce butter and half pint water. Cover pan, let boil five minutes, then set in oven thirty-five minutes. Remove, take up the parsley and onion, then let reduce on range until nearly dry. Squeeze in juice of half a sound lemon, add one ounce butter and half teaspoon freshly chopped parsley; toss well, dress on a vegetable dish Clams (1457) Radishes Salted Almonds (954) Consomme", Printemps Halibut, Fleurette (319) Potato Croquettes (390) Lamb Steaks, Grande Mere (690) Fresh Lima Beans Roast Chicken with Cress (290) Lettuce Salad (148) Ice Cream, Chambord 1937. CONSOMM£, PRINTEMPS Prepare and strain a consomme (No. 52) into another saucepan and keep simmering. Cut tender parts of a very small bunch green asparagus in half-inch pieces, boil in a pint water with teaspoon salt twentyfive minutes, drain and add to the consomme; add also three tablespoons cooked green peas, three tablespoons cooked string beans, cut in halfinch pieces, leaves from two branches chervil and leaves from a branch parsley and half teaspoon sugar; boil five minutes, pour into a soup

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FRIDAY, FIRST WEEK OF JULY s>$ 1938. FRESH LIMA BEANS Plunge a pint fresh, shelled lima beans in two quarts boiling water with teaspoon salt and boil twenty-five minutes. Drain on sieve. Place in a frying pan with half teaspoon salt, three saltspoons white pepper and a half ounce butter; toss till well thickened, dress on a vegetable dish and serve.

1939. ICE CREAM, CHAMBORD Prepare a pint only of vanilla ice cream (No. 42). Peel and remove stones from six good-sized ripe, sound peaches. Press them through a sieve into the vanilla freezer, add two tablespoons maraschino; briskly mix with spatula three minutes. Beat up two gills thick cream to a stiff froth, add to the vanilla cream; gently mix until well amalgamated. Place twelve lady fingers (No. 150) on a plate, lightly baste with a little rum. Line bottom of a quart brick mould with white paper, then fill the brick half full with the preparation. Arrange lady fingers crosswise over cream, then fill the brick with the rest of the preparation; line with another sheet of paper, place lid on, bury in the ice cream tub and freeze one hour and a half. Remove, unmould on a cold dish, take off papers, arrange a raspberry au kirsch around cream and serve. RASPBERRIES AU KIRSCH Place a pint fresh raspberries in a bowl, add two tablespoons kirsch and two tablespoons fine sugar, mix well and use. Friday, First Week of July Shirred Eggs, Mace"doine Picked-up Codfish (822) Lamb Kidneys en Brochette (1331) 1940. SHIRRED EGGS, MACE"DOINE Heat a tablespoon butter in a frying pan, add a tablespoon flour, stir well while heating for half minute, then pour in one and a half gills milk and mix with a spoon until it comes to a boil. Plunge a half pint macedoine in boiling water for two minutes, thoroughly drain on a sieve, then add to the cream sauce. Season with three saltspoons salt, half saltspoon grated nutmeg and two saltspoons white pepper, mix and let boil for six minutes and evenly divide into six shirred-egg dishes. Crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for three minutes,

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576 T&E INTERNATIONAL COOK BOOK Crabs, Ravigote Omelette with Shrimps Cherry Pie (1479) 1941. CRABS, RAVIGOTE Place one and a half pounds fresh crab meat flakes in a bowl, season with a teaspoon salt, a saltspoon cayenne pepper, a teaspoon French mustard and half teaspoon freshly chopped parsley; add one finely chopped hard boiled egg, three tablespoons vinegar, a tablespoon oil and mix well. Neatly clean six hard crab shells, then evenly divide the preparation in the shells, give them a nice, dome form and evenly spread a ravigote (No. 366) over them. Cut four anchovies in oil into four lengthwise strips each, arrange over the crabs, dress on a dish with a folded napkin, decorate with a little parsley and serve. 1942. OMELETTE WITH SHRIMPS Carefully crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons pepper. Sharply beat with a fork for two minutes. Cut twelve cooked shrimps into quarter-inch pieces, place in a frying pan with tablespoon melted butter and fry for three minutes. Drop in the eggs, mix with fork for two minutes, let rest for half minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish, pour a cream sauce (No. 736) around and Little Neck Clams (145?) Olives Caviare (59) Potage, Marie Louise Broiled Weakfish, Maitre d'Hotel (927) Potatoes, Persillade (63) Balotine of Lamb, Soubise Asparagus, Sauce Mousseline (1276) Roast Gosling, Apple Sauce (1109) St. Honor^ Cake 1943. POTAGE, MARIE LOUISE Place in a saucepan one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley, one branch chervil, one bay leaf, one clove, a sprig thyme, two pounds clean fish bones, two and a half quarts water, a half teaspoon pepper, two teaspoons salt, and let gently boil for forty-five minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, thoroughly stir and let heat for one minute. Strain the broth through a cheesecloth into this pan, add a saltspoon grated nutmeg and half teaspoon curry powder, mix well until it comes to a boil, then let boil for forty-five minutes, being careful to skim the fat from the surface and mixing quite frequently meanwhile. Open twenty-four fresh mussels and place them

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FRIDAY, FIRST WEEK OF JULY 577 with their liquor in a saucepan with one gill white wine. Boil for five minutes, strain the broth through a cheesecloth into the soup, add one gill cream, mix a little and boil for five minutes; dilute one egg yolk with a quarter gill cream and add to the soup; mix well while heating for three minutes. Cut the mussels in two, add to soup, pour into a tureen and 1944. BALOTINE OF LAMB, SOUBISE Carefully bone a shoulder of lamb entirely. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, a half bean chopped garlic, one ounce raw, chopped beef marrow, a half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, a half gill cream, half teaspoon salt and saltspoon each cayenne and ground thyme. Pound the whole well for five minutes, spread the force on the inside part of the shoulder, fold up and tightly tie around with strings. Place in a saucepan with one each sliced carrot, onion and leek, a bean garlic, branch parsley, bay leaf, clove, sprig thyme, tablespoon allspice and sprig marjoram. Cover the balotine with cold water, season with a level tablespoon salt and teaspoon pepper, cover the pan and let gently boil for one hour and thirty minutes. Lift up the balotine, untie and dress on a dish. Pour a Soubise sauce (No. 94) and sprinkle a little freshly chopped parsley over the balotine and serve. 1945. ST. HONOR£ CAKE Roll out on a lightly floured table a quarter pound feuilletage (No. 756) to a round piece eight inches in diameter, place on a lightly wetted pastry pan and wet the edges of paste a little. Prepare a pate*-a-choux (No. 336), place it in a pastry bag, with a quarter-inch tube at the bottom, press three-quarters of the pate around the wet edges, making a nice border, and set in a moderate oven for twenty minutes. With the balance of the pate make small balls the size of hickory nuts on a small pastry pan and set in oven for fifteen minutes.

Place in a copper basin three ounces granulated sugar with a half gill water, boil for eight minutes, then drop in the small balls, one by one, and roll them in the syrup. Arrange one beside another on the border, place half a candied cherry over each ball, then fill up the centre with a St. Honore cream, dress on a dish with a folded napkin and serve. 1946. ST. HONOR£ CREAM Place in a saucepan five ounces sugar with four egg yolks, one ounce flour, the chopped rind of half a lemon and a half teaspoon vanilla essence. Mix well with wooden spoon for a minute, then pour in a gill cream and one and a half gills cold milk. Sharply mix with a whisk for two minutes, set pan on the fire, constantly stir with wooden spoon until it comes to a boil and let slowly cook for ten minutes, occasionally stirring meanwhile. Beat up whites of the four eggs to 'a stiff froth and add to the preparation, gently mix, cook for five minutes longer, continually stirring meanwhile, remove, let cool off and use as required.

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Satuiday, First Week of July Raspberries (1846) Sago with Cream (1583) Fried Eggs, Pirane"es Boiled Findon Haddock (76) Frizzled Beef in Cream (329) Delmonico Potatoes (718) 1947. FRIED EGGS, PIRANEES Cut three green peppers into halves and remove the seeds. Heat a tablespoon olive oil in a black frying pan, add the peppers and fry for two minutes on each side, lift up and keep on a plate. Cut six thin slices of raw, lean ham and fry in the same pan for one minute on each side. Arrange half a green pepper on each slice of ham in the pan and carefully crack twelve fresh eggs over them. Evenly season the eggs with a half teaspoon each salt and pepper, sprinkle over a half teaspoon freshly chopped parsley, then set them in the oven for six minutes. Remove, carefully glide on a large dish and serve. Small Goose Patties String Beans Salad (741) Apple Pancakes (1587) 1948. SMALL GOOSE PATTIES Pick off all the meat from goose left over from yesterday, cut into half-inch squares, and finely slice twelve canned mushrooms. Heat two tablespoons melted butter in a saucepan, add one chopped medium onion and gently fry for five minutes, lightly stirring meanwhile. Add the goose and mushrooms, with two tablespoons sherry, a gill each demi-glace (No. 122) and tomato sauce, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well together and cook for ten minutes. Prepare six patties (No. 929), place on a dish, evenly distribute the goose into them, sprinkle a little chopped parsley over, place covers on and serve.

Thon Marind (159?) Radishes (58) Consomme, Neapolitan Sea Bass a 1'Italienne Potato Lorettes (372) Boiled Turkey, Anglaise Tomatoes, Carolina Roast Ribs of Beef (126) Lettuce Salad (148) Madelein au Chocolat - 1949. CONSOMME", NEAPOLITAN Prepare and strain a consomme (No. 52) into a saucepan and keep simmering. In another saucepan plunge four ounces macaroni in a quart

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SATURDAY, FIRST WEEK OF JULY 57$ boiling water with teaspoon salt, boil thirty-five minutes, drain, then plunge in cold water. Finely chop two ounces raw veal, then pound in a mortar; add one egg yolk, two saltspoons salt, a half saltspoon each cayenne pepper and grated nutmeg and two tablespoons cream; pound until well amalgamated and place in a paper cornet. Drain the macaroni, and cut in half-inch pieces. Break off a small piece of cornet at the point, then press force into interior of the macaroni and plunge in boiling water for three minutes. Drain and add the macaroni to the consomme, boil for two minutes, pour into a soup tureen and serve. 1950. SEA BASS A L'ITALIENNE Scale, trim off the fins and neatly wipe two sea bass of one and a half pounds,each. Cut the heads off, split in two through the back and remove spinal bones. Place in a frying pan with an ounce butter, a half gill white wine, and season with a half teaspoon salt and two saltspoons pepper. Cover the fish with a lightly buttered paper, set in the oven for fifteen minutes, remove, lift up and lay them on a baking dish. Prepare an Italian sauce (No. 1245), pour the fish liquor into sauce, mix well, then pour over the fish. Sprinkle a little grated Parmesan cheese over and set in the oven to bake for fifteen minutes. Remove, decorate all around the fish with thin slices of lemon, sprinkle a little 1951. BOILED TURKEY, ANGLAISE Singe, cut the head and feet off a tender turkey of seven or eight pounds. Draw, wipe and truss, place in a large saucepan, add three scraped medium carrots and three medium, white turnips. Tie in a bunch two branches celery, one leek, two branches parsley, a sprig thyme, one bay leaf, one clove, and add to the turkey. Pour in sufficient water to completely cover, season with a tablespoon salt and half teaspoon pepper, cover the pan and let gently boil for one hour. Trim off the stalk and outer leaves from a head of cauliflower, then divide it in small bouquets, add to the turkey and let boil again for forty minutes. Lift up the turkey, untruss and dress on a dish. Cut the carrots and turnips in one-inch pieces and with the cauliflower bouquets dress around the turkey. Have six boiled, peeled new potatoes, also arrange them around the dish and serve.

N. B. Strain the remaining turkey broth in the white broth vessel (No. 701).

1952. TOMATOES, CAROLINA Neatly wipe six even, medium, fresh red tomatoes. Cut off a piece from the top of each as a cover, scoop out the interior, and place the scooped-out meat in the demi-glace pot (No. 122). Season the inside of tomatoes with a half teaspooa salt, two saltspoons pepper, three saltspoons sugar, and keep on a plate until required.

Place two ounces of raw Carolina rice in a small saucepan, add one ounce finely chopped, lean, raw ham, a teaspoon finely chopped onion, and moisten with three gills white broth (No. 701). Season with three

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saltspoons salt and two saltspoons white pepper, lightly mix, cover the pan? boil for ten minutes, then set in the oven for forty-five minutes. Remove, add an ounce butter and two tablespoons grated Parmesan cheese Mix well and with this preparation fill up the six scooped tomatoes. Cover them, arrange on a tin, lightly baste the surface with a litth melted butter., set in the oven for fifteen minutes, remove, dress on a dish and serve, 1953, MADELEDT AIT CHOCOLAT Break four eggs in a copper basin, add four ounces sugar, one ounce grated chocolate and a half teaspoon vanilla essence. Sharply beat up with a whisk for fifteen minutes, add four ounces sifted flour, gently stir with a skimmer for one minute, add three ounces melted butter, a saltspoon baking powder and lightly mix. Line the bottom of a pastry tin with a sheet of buttered paper, drop in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn on a grating, lift up the paper, evenly spread a glace au chocolat (No. 1281) over, let cool off, cut into six even pieces and serve.

Sunday, First Week of July Pettijohn Food (170) Omelette Ecarlate Fried Whitebait with Bacon (1305) Roast Beef Hash (923) 1954. OMELETTE ECARLATE Crack eight fresh eggs in a bowl, add: half gill cream, half teaspoon salt and three saltspoons pepper. Place two gills tomato sauce (No. 16) in a frying pan and let reduce on the fire to three tablespoons, then add to the eggs and sharply beat up with a fork for two minutes. Cut two ounces cooked, smoked beef tongue in julienne strips, place in a frying pan with two tablespoons melted butter and fry for three minutes, then drop in the eggs and briskly mix with a fork for two minutes; let rest for half a minute, turn up the opposite sides to meet in centre, let rest for a minute, turn on a dish and serve.

Broiled Devilled Soft Shell Crabs Couronne of Turkey *, Palma (467) Compote of Raspberries with Wine 1955. BROILED DEVILLED SOFT SHELL CRABS Remove spongy parts under side points, tear off aprons, wash thoroughly and drain on a cloth twelve fresh soft shell crabs. Mix on a * For Couronne Palma use the Turkey left over from yesterday.

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SUNDAY, FIRST WEEK OF JULY 581 plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly roll crabs in seasoning, arrange on a double broiler and briskly broil for two minutes on each side, remove, evenly spread on both sides a devilled butter (No. n), roll them in bread crumbs, and broil again for two minutes on each side. Remove and dress on six freshly prepared, trimmed toasts, decorate with six quarters 1956. COMPOTE OF RASPBERRIES WITH WINE Place a quart fresh raspberries in a bowl, season with two tablespoons sugar, one tablespoon of kirsch and mix well. Place in a small saucepan one and a half gills claret, with one ounce powdered sugar and a half stick cinnamon. Reduce on fire to half the quantity, let cool off, strain through a cheesecloth over the raspberries, mix well, transfer into a compotier and serve.

Clams (1457) Olives Canape's, Souvaroff (157) Cream of String Beans Salmon, Hollandaise (1517) Potatoes, Chateau (208) Filet Mignons, Cafe" Riche Fresh Peas, Vielle Mode Roast Guinea Fowl (1535) Escarole Salad (too) Iced Lemon en Surprise 1957. CREAM OF STRING BEANS Thoroughly wash and drain a quart fresh string beans, plunge them in boiling water for ten minutes, drain, place in a saucepan with two ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile. Moisten with two quarts broth (No. 701), add a white onion with two cloves stuck in. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, one bay leaf, and add to the soup. Season with a teaspoon salt, half teaspoon sugar and two saltspoons cayenne pepper, lightly mix, then let gently boil for one hour. Dilute three ounces rice flour with a pint milk and add to the soup, constantly stirring while boiling for five minutes; add half ounce good butter, mix till well melted, strain through sieve into a basin, then through cheesecloth into a soup tureen and serve. 1958. FILET MIGNONS, CAFE" RICHE Cut two pounds well-trimmed filet of beef into six even pieces, neatly round, lightly flatten and season all around with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter, arrange the filets in a frying pan, one beside another, and fry for three minutes on each side. Prepare six round pieces toast, place on a dish and dress the filets on them. Place six stuffed green peppers (No. 959) around the filets, pour a Bearnaise sauce (No. 34) and arrange a very thin slice of truffle over and serve.

1959. FRESH PEAS, VIELLE MODE Cut two ounces lean salt pork into small squares and place in a saucepan with one finely chopped white onion, one teaspoon melted

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butter and fry to a nice golden colour; add a pint fresh, shelled peas and moisten with a half pint white broth. Tie in a bunch six green lettuce leaves with two leeks, add to the pan, season with a half teaspoon each salt and sugar and two saltspoons pepper. Cover the pan and let boil for forty-five minutes, then remove the lettuce and leeks. Mix on a plate a tablespoon butter with a teaspoon flour, then add little by little to the peas, tossing well meanwhile, dress on a vegetable dish and serve. 1960= ICED LEMON EN SURPRISE Prepare one pint (only) vanilla ice cream (No. 42), add two gills whipped cream, one teaspoon lemon essence and mix well with the spatula. Cut six good-sized, even lemons in halves, scoop out the interiors without disturbing skins, then fill with the vanilla cream. Join them together, place in the freezer for one hour, tie a fancy ribbon around the centre with a fancy knot, dress on a dish with a folded napkin and serve. N. B. Place in a bowl and keep the soft parts of the six lemons in the ice box for to-morrow's use.

Fourth of July (supposedly Monday) Strawberries in Cream (1317) Grape-Nuts (1371) Scrambled Eggs, Lakewood Broiled Spanish Mackerel (689) Squabs on Toast (950) French Fried Potatoes (8) 1961. SCRAMBLED EGGS, LAKEWOOD Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute.

Cut three ounces of raw beef marrow into small pieces, then plunge and keep in hot water for five minutes without boiling. Lift with a skimmer, chop up and evenly spread over six freshly prepared two-inchsquare toasts. Dress on a hot dish, dredge a very little salt over each and keep in oven with the door open until required. Finely mince six peeled and cleaned fresh mushrooms and lightly fry in a pan with a tablespoon of melted butter for five minutes. Drop in the beaten eggs and cook for six minutes, frequently stirring briskly, arrange evenly over the six toasts and send to table.

Cold Consomme* (1901) Lobster Saute", Colbert Lamb Chops, Versaillaise (143°) Nassau Salad Omelette Glace au Rhum (1291) 1962. LOBSTER SAUTE", COLBERT Plunge two two-pound live lobsters in a gallon of boiling water with a tablespoon salt for twenty minutes. Drain and let cool off, crack the

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MONDAY, FIRST WEEK OF JULY 583 shells from tails and claws, carefully pick out all the meat and cut into three-quarter-inch pieces.

Heat two tablespoons melted butter in a frying pan, add the lobster and season with a half teaspoon salt and two saltspoons cayenne pepper. Gently brown for five minutes, tossing quite frequently meanwhile. Add a half teaspoon each freshly chopped parsley and extract of beef, one and a half gills demi-glace (No. 122) and the juice of quarter of a lemon. Mix well, cook for ten minutes, add a half ounce butter in small bits, tossing a little while adding, pour into a deep dish and serve. 1963. NASSAU SALAD Trim a small head of fresh escarole, wash and thoroughly drain. Finely slice two branches sound, well-cleaned celery, two seeded green peppers, and place these three articles in a bowl. Plunge two medium, red tomatoes in boiling water for one minute, remove, peel, let cool off, cut, when thoroughly cold, into quarters and add to the rest. Place in a bowl two tablespoons thick cream and whisk it up to a stiff froth, Add two tablespoons mayonnaise, one tablespoon good vinegar, a half teaspoon salt and three saltspoons white pepper, whisk again for one minute, pour dressing over salad, mix well and serve.. Radishes (58) Salted Almonds (954) Olives Consomme, American Troufc, Rochambeau Potatoes Noisettes (321) Chicken Croquettes, Roosevelt Flageolets, Sautes au Tarragon Sweetbreads au Gratin Fresh Asparagus, Mousseline (1276) Roman Punch (1708) Roast Snipes on Toast (213) Chicory Salad (38) Greater New York Ice Cream Lady Fingers (150) 1964. CONSOMME", AMERICAN Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Cut into small star-shaped pieces one each peeled red carrot, white turnip, small truffle and Spanish sweet pepper, with the wrhite of a hard-boiled egg. Place carrots and turnips in a small saucepan with a pint of the consomme and let slowly boil for twenty minutes, then pour into the consomme, add the other articles and two tablespoons cooked green peas. Pour in a half gill sherry, boil for five minutes, 1965. TROUT, ROCHAMBEAU Trim, draw by the gills and wipe three very fresh medium brook trout. Place on a deep dish, add one and a half gills claret, six minced shallots, a branch parsley, six tarragon leaves, the juice of half a sound

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lemon, a half teaspoon anchovy essence, sprig thyme, one crushed bay leaf, one sprig marjoram, half teaspoon salt and two saltspoons paprika. Mix well and let marinade in a cool place for an hour and a half. Place the trout and all the marinade in a frying pan with two fresh, crushed red tomatoes, cover the pan with a buttered paper, boil for five minutes on range, then set in the oven for twenty minutes. Remove, lift up the fish, place on a large hot dish and keep hot. Strain the sauce into a saucepan, add one gill demi-glace (No. 122), twelve finely sliced, canned mushrooms, and let reduce to half the quantity.

Mix on a plate one ounce good butter with one teaspoon flour and gradually add it to the sauce, continually stirring meanwhile, pour sauce 1966. CHICKEN CROQUETTES, ROOSEVELT Detach the legs and breast of a two-and-a-half-pound tender chicken, remove skin, place legs in a saucepan with a pint white broth, and a half teaspoon salt then let boil for twenty-five minutes. Drain, remove meat from the legs and cut into quarter-inch squares. Cut also two ounces cooked lean ham, one ounce cooked smoked beef tongue, one good-sized truffle and place them in a small tin. Cut six well peeled and cleaned fresh mushrooms into quarter-inch pieces, fry in a tablespoon butter for five minutes, lightly tossing meanwhile, and add to the tin. Remove all the sinews from breast of chicken, and with a small knife scrape off the meat and place it in a clean mortar; pound it until smooth, then add, one by one, three egg yolks, thoroughly pounding while adding them; pour in two gills thick cream, a tablespoon mushroom liquor and two tablespoons sherry. Season with a level teaspoon salt, two saltspoons cayenne, one saltspoon grated nutmeg, a half saltspoon mixed grated allspice and sharply mix with a whisk for two minutes, then strain through a Chinese strainer into the tin with other articles, mix all well together, and cover the preparation with a lightly buttered white paper. Place the tin in a larger one, then pour in hot water up to half the height of the tin. Set in the oven with the door open for fifteen minutes, remove, let cool off, divide the chicken into twelve equal parts, roll into croquette form, and dip each in melted butter, then roll them in freshly prepared bread crumbs. Heat two tablespoons clarified butter in a frying pan, lay in the croquettes one beside another and fry for six minutes on each side. Lift up, dress on a dish crownlike, one overlapping another, adjust a fancy frill at the end of each, decorate the centre with a little parsley greens and serve with a Supreme sauce separately.

1967. SAUCE SUPREME Cut off the head of chicken, neatly clean the carcass and cut the bones into small pieces. Place them in a saucepan with a sliced onion, the white of one sliced leek, one each branch parsley, chervil and celery, one quart water, one gill white wine, a half teaspoon salt, saltspoon, cayenne, half saltspoon grated nutmeg, and let gently boil for forty-

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MONDAY, FIRST WEEK OF JULY 585 five minutes, being careful to skim off the scum once In a while. Mix in a saucepan an ounce butter with an ounce and a half flour and heat for half minute. Strain half the broth through a cheesecloth into this pan, mix well until it comes to a boil, then let reduce to half the quantity, lightly mixing at bottom once in a while. Dilute one egg yolk with a gill cream and add to the sauce, mix while heating for five minutes, press the sauce through a double cheesecloth into a sauce bowl and serve. 1968. FLAGEOLETS, SAUTE AU TARRAGON Open a pint can extra fine French flageolets, remove all the waterv then plunge in boiling water for six minutes. Drain and place *n a saucepan with a half ounce good butter, a teaspoon freshly chopped tarragon leaves, a half teaspoon each salt and sugar and a half saltspoon pepper. Toss well while heating for a minute, dress on a vegetable dish 1969. SWEETBREADS AU GRATIN Blanch and trim six sweethreads (No. 33), then cut crosswise into quarter-inch pieces. Heat one tablespoon melted butter in a frying pan, add the sweetbreads and briskly fry for two minutes on each side. Remove and keep on a plate until required. Finely chop six ounces raw, lean veal, place in a mortar and pound to a fine pulp, then add three egg yolks, thoroughly pound again and rub through a wire sieve into a bowl. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg, then gradually pour in one and a half gills cream, sharply mixing while adding it. Place three-quarters of the force in a pastry bag, then press in a round baking dish to crownshape forms one inch high, arrange sweetbread pieces on top, one overlapping another and season with two saltspoons salt and one saltspoon pepper. Spread balance of force over sweetbreads, pour a light gill sherry around and in the centre of the crown. Set in a moderate oven to bake for twenty-five minutes, frequently basting with the sherry meanwhile. Pour two gills demi-glace in a saucepan, let reduce to half the quantity, then pour over the breads and reset in the oven for five minutes longer. Remove, baste with the sauce and serve. 1970. GREATER NEW YORK ICE CREAM Prepare a pint (only) of almond ice cream (No. 149). Press four ounces candied vanilla marrons through a wire sieve into a copper basin, add three ounces sugar and five egg yolks, set basin on the range and whisk up for ten minutes; place on the ice and stir with a spatula until thoroughly cold, then add a half teaspoon vanilla essence and two tablespoons curacao or benedictine. Mix well, add a half pint whipped cream without sugar ana gently mix until well amalgamated. Line the bottom of a quart-brick mould with a sheet of white paper, then line bottom and sides with three-quarters of the almond ice cream. Place a half pint fresh, sound raspberries in a bowl, with:*, tablespoon each fine sugar and kirsch, thoroughly mix, then arrange three-quarters at the

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bottom and sides of mould. Pour in the marron preparation, place the remaining raspberries on top and fill the mould with balance ice cream. Cover wiJi a sheet of paper, place cover on mould (lightly butter edges of cover all around to prevent any water getting into the mould), bury in the ice-cream tub to freeze for an hour and a half, remove, unmould, lift up the paper and turn upon a cold dish. From a one-inch-square piece of angelica cut out even alphabetic strips, G. N. Y., and place them in centre of brick. Arrange all around the surface of the cream half-candied cherries and decorate base of brick with whipped cream, then chop an ounce of pistachio, sprinkle over the cream and serve. Tuesday, First Week of July Oranges (104) Boiled Grits (131) Eggs Molet, Villeroi Boiled Salt Mackerel (904) Chicken Livers en Brochettes (600) 1971. EGGS MOLET, VILLEROI Prepare a Villeroi sauce (No. 1460), pour in a half gill hot milk, mix well and keep hot. Boil twelve fresh eggs for five minutes, take up and plunge again in cold water for a minute, shell, arrange on a deep dish, Cold Salmon Patty Lamb Breast, Hongroise Green Corn (1864) 1972. COLD SALMON PATTY Cut two pounds fresh halibut into small pieces and place in a mortar, thoroughly pound, add two ounces bread panade (No. 1795), an egg> a teaspoon salt, two saltspoons cayenne, a saltspoon each grated nutmeg and mixed ground allspice. Thoroughly pound again, then add one by one the yolks of three eggs, continually pounding meanwhile, remove and press through a wire sieve into a bowl, and keep on the ice until Remove the skin and bones from a two-pound piece of fresh salmon and cut into strips two inches long by a half inch thick. Heat a tablespoon of melted butter in a saucepan, add six finely chopped shallots and gently brown for three minutes. Moisten with one and a half gills white wine, add a half teaspoon freshly chopped parsley, two saltspoons white pepper and let boil for five minutes; drop in the salmon and again boil for five minutes, remove and let cool off. Prepare two pounds pie paste (No. 117), and roll out three-quarters of amount on a lightly floured table to a quarter inch in thickness. Lightly butter a medium patty mould,

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TUESDAY, FIRST WEEK OF JULY 587 place on a pastry tin and line interior with the paste. Spread a quarter of the force at bottom of mould, carefully spread a half teaspoon anchovy essence and sprinkle a very little finely chopped truffles over. Arrange a third of the salmon, another layer of force, a half teaspoon anchovy essence and sprinkle a little more truffles over them, then another layer of salmon, and so on until finished. Neatly smooth the last layer of force to dome shape, arrange a bay leaf in the centre on top and spread two ounces of butter over the surface. Roll out the remaining paste to a quarter-inch thick, cover top with it and carefully press the two edges of paste together. With a pastry pincers pinch the edges all around, make a deep incision in the centre on top, egg surface, then set in oven for one hour and thirty minutes. Bring it to oven door, strain the salmon broth and pour it through aperture in the centre of patty, reset in oven for twenty-five minutes more, remove and let stand for thirty minutes.

Melt three-quarters pint jelly (No. 1879) and with it fill up the patty, place in a cool place and let thoroughly cool. Dress on a cold dish with a folded napkin, arrange three ounces chopped jelly around the base of the patty, decorate with a few lettuce leaves and serve. N. B. If any of the patty is left over, wrap it in a clean cloth and keep in the ice box.

1973. LAMB BREAST, HONGROISE Cut two and a half pounds breast of lamb into one-inch squares. Season with a teaspoon salt and a half teaspoon paprika, place in a small roasting pan, lightly baste with a little melted butter, set in a brisk oven for forty minutes or until a nice golden colour, being careful to turn the pieces once in a while, remove and keep hot.

Place four ounces raw rice in a saucepan, moisten with a pint broth, add one ounce butter, season with a half teaspoon salt and a saltspoon paprika. Cover and set in the oven for thirty-five minutes, remove, pour in a half gill cream and two saltspoons grated Parmesan cheese, briskly stir, then dress on a dome-shaped hot dish and arrange the lamb on top of rice. Skim fat from gravy in pan, pour in a gill pure tomato juice, boil for five minutes, then pour over the breast, sprinkle a little chopped parsley over and serve.

Olives Sardines (1148) Cream St. Germain (142) au lait d'Amande Sheepshead, Mariniere Duckling Saute, Italienne Potatoes, Anglaise (185) Saddle of Mutton with Currant Jelly Romaine Salad (214) Raspberry Ice Cream 1974. CREAM ST. GERMAIN AU LAIT D'AMANDE Scald, peel and thoroughly pound a quarter pound almonds, place in a saucepan with a half pint milk and boil for thirty minutes. Strain

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through a cheesecloth into the St. Germain, mix well, boil for five minutes, pour into a soup tureen and serve.

1975. SHEEPSHEAD, MARINIERE Scale and bone a three-pound piece fresh sheepshead, place in a sautoire, add one ounce butter, one gill white wine, the juice of quarter of a lemon, half a teaspoon salt and three saltspoons pepper. Cover the fish with a sheet of buttered paper, boil for five minutes, set in oven for fifteen minutes, then bring it to the oven door. Add twelve freshly opened mussels, six freshly opened oysters, six shrimps (cooked) and six canned mushrooms. Reset in the oven for ten minutes more, remove, lift fish with a skimmer, place on a dish and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, strain the fish liquor into pan, add a gill cream, mix until it comes to a boil, then add the garnishing; lightly mix, cook for two minutes, pour over the fish, sprinkle a little freshly chopped parsley over all and serve.

1976. DUCKLING SAUTE, ITALIENNE Singe, cut off head, also the feet at first joint, of a tender four-pound duck, draw and neatly wipe, then cut into twelve even pieces. Heat one and a half tablespoons melted butter in a sautoir, add the duck, one piece beside another, season with a teaspoon salt, half teaspoon pepper, and nicely fry for ten minutes on each side or until a nice golden colour. Add six finely chopped shallots, six well- washed and sliced fresh mushrooms, and brown for five minutes more; add ten stoned, sliced, large olives, the juice of two oranges, one gill pure tomato juice, one gill demi-glace (No. 122) and two ounces cooked ham cut in small squares; gently toss, cover pan and slowly cook for forty minutes, dress duck on a hot dish, pour all the contents of pan over 1977. SADDLE OF MUTTON WITH CURRANT JELLY Pare a small saddle of mutton, remove the red skin from surface, make a few crisscross incisions on top of fat and remove kidneys and all inside fat. Firmly tie it to keep in perfect shape, lay in a roasting pan, lightly baste the surface with melted butter, pour two tablespoons of water into the pan, season with a level tablespoon salt, half teaspoon pepper, and set in the oven to roast for an hour and ten minutes, turning and basting it with its gravy occasionally. Remove, let stand for ten minutes, untie, dress on a dish, skim fat off surface of gravy, then pour it over the saddle and serve with currant jelly separately. 1978. RASPBERRY ICE CREAM Press a pint fresh, clean raspberries through a sieve into a bowl. Prepare a vanilla ice cream preparation (No. 42) and when strained into the freezer add the raspberry puree, with two tablespoons Swiss kirsch, thoroughly mix with the spatula, then proceed to freeze and serve same as vanilla.

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WEDNESDAY, FIRST WEEK OF JULY 589 Wednesday, First Week of July Farina with Milk (74) Eggs, Marquise Beefsteaks, Maitre d'Hotel (172) 1979. EGGS, MARQUISE Cut away the tender parts of a bunch green, fresh asparagus, place them in a saucepan with a quart boiling water, half teaspoon each salt and sugar, and boil for twenty-five minutes. Drain, then press through sieve into a saucepan, adding half ounce butter and two table spoons cream. Season with two saltspoons salt, three saltspoons sugar, half saltspoon grated nutmeg, and briskly stir on the fire while heating for two minutes. Spread on a hot dish, arrange twelve poached eggs (No. 106) on top, pour a gill hot demi-glace (No. 122) Cold Consomme" (1901) Soft Clams, Vaudeville (932) Nasi Goreng Pontianak Peach Meringue Pie 1980. NASI GORENG PONTIANAK (DRY CURRY) Have on a dish one hashed onion, one bean crushed garlic, one finely chopped green pepper, one ounce finely chopped, cooked ham, two ripe, seedless, chopped tomatoes, one teaspoon curry powder, two small crushed cloves, one bay leaf and a sprig of thyme. Cut two pounds raw lean beef into three-quarter-inch-square pieces, heat two tablespoons melted butter in a saucepan, add the beef and fry for ten minutes, then add all the above articles. Season with a teaspoon salt, a half teaspoon pepper, a saltspoon grated nutmeg, and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with a quart hot broth or water, mix lightly and boil for fifteen minutes, then add four ounces raw rice and mix well. Cover the pan and set in oven for thirty-five minutes,, remove, dress on a dish, remove the bay leaf and thyme, sprinkle a little chopped parsley over and serve.

PEACH ME"RTNGUE PIE Same as No. 826, but using fresh peaches in place of canned.

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Canapes of Caviare (59) Olives Chicken Okra, Chasseur Pompano. MeunieVe Potatoes, Voisin (995) Noix of Beef, Bourgeoise (1871) Asparagus, Swiss (1526) Cold Pudding, Maraschino (1772) 1981. CHICKEN OKRA, CHASSEUR Cut off head and feet of a small, tender fowl, draw, tear off meat from breast and legs, remove skin and bone, then cut meat into halfinch pieces. Place in a saucepan with one ounce raw ham, one good-sized white onion, one green pepper, two leeks and fci well peeled and cleaned fresh mushrooms, all cut in small squares. Add two tablespoons melted butter and briskly brown on the range for ten minutes, stirring once in a while. Moisten with four pints water and one and a half pints pure tomato juice, add the fowl carcass and let boil for thirty-five minutes; add one ounce cooked, smoked beef tongue, twelve trimmed fresh okras cut in half-inch pieces, two ounces Carolina rice, a bean chopped garlic, half teaspoon freshly chopped parsley, level teaspoon salt and half teaspoon white pepper; let slowly simmer for forty-five minutes more, take up the carcass, skim the fat from the surface, pour the soup into a tureen and serve.

1982. POMPANO, MEUNIERE Trim off the fins and wipe two fresh one-and-a-half -pound pompanos, make a few small incisions on both sides of the skin, season with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then gently turn in flour. Heat one and a half tablespoons melted butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a dish, squeeze the juice of half a sound lemon over, then sprinkle with a half teaspoon freshly chopped parsley. Place an ounce butter in frying pan, toss on the fire until of a light brown colour, pour over fish and serve. Thursday, First Week of July Huckleberries (1913) Hominy (45) Omelette, Navarraise White Perch Saute" (1013) Broiled Pigs* Feet (434) Orange Cakes 1983. OMELETTE, NAVARRAISE Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, a half teaspoon freshly chopped tarragon leaves, and sharply beat up with a fork for two minutes. Heat

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THURSDAY, FIRST WEEK OF JULY 591 in a frying pan a tablespoon melted butter, add three finely sliced cepes and two ounces very fresh calf's liver cut into half-inch-square pieces. Season with two saltspoons salt, a saltspoon pepper, and gently brown for five minutes, tossing meanwhile. Add a half bean finely chopped garlic, lightly toss, then drop in eggs, stir with fork for two minutes and let rest for half minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve. 1984. ORANGE CAKES Cut the rind of an orange into exceedingly small square pieces and boil in two gills of water for five minutes. Drain, replace the rind in the pan, squeeze in all the orange juice and cook until nearly dry. Prepare a flannel griddle cake preparation (No. 136), pour orange juice and peel into preparation, lightly mix, then proceed to prepare cakes exactly the same.

Cold Celery Broth Little Neck Clams. Bordelaise Boulettes of Turkey, Finnoise (1290) Beetroot and Potato Salad 1985. COLD CELERY BROTH Have two medium stalks of fresh celery, thoroughly wash in cold water, drain and finely slice, then place in a saucepan with one and a half pounds finely chopped lean shin of beef, two branches well-cleaned parsley, a branch chervil and a few branches chives, adding whites of two eggs. Season with two teaspoons salt, stir with a wooden spoon for three minutes, then gradually pour in two quarts water and constantly stir while adding. Place pan on the open fire, continually mix till it comes to a boil, shift the pan to a corner of range and let very slowly simmer for one and a half hours, strain the broth through cheesecloth into a stone vessel, let thoroughly cool off, pour into six cups and serve. 1986. LITTLE NECK CLAMS, BORDELAISE Open forty-eight fresh little neck clams, and keep detached on the half shell. Lay them on a tin, finely chop together four shallots, a half bean garlic and two branches parsley, evenly divide this hash on the clams, pour a half teaspoon claret and arrange a thin piece lean raw bacon over each. Sprinkle a tablespoon grated Parmesan cheese over, then set in the oven for fifteen minutes, remove, dress on a dish, pour gravy from pan over and serve.

1987. BEETROOT AND POTATO SALAD Boil three medium, red beetroots in two quarts water with a teaspoon salt for an hour and a half, remove, plunge in cold water and pull off skin with the fingers while in water. Lift up, lightly drain, cut in halves, then finely slice and place them in a salad bowl with three medium.

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peeled boiled potatoes cut in same way as the beets. Season with four tablespoons French dressing (No. 863), mix well and serve. Peel, cut in halves and remove seeds from six ripe, sweet, medium pears, place on a plate, add a tablespoon powdered sugar, half teaspoon ground cinnamon and tablespoon maraschino, turn well in the seasoning and let infuse for fifteen minutes. Prepare a frying batter (No. 204), roll pears in and drop one by one in boiling fat. Gently fry for ten minutes, turning with a skimmer once in a while, lift up, drain on a cloth and lightly trim, sprinkle a little powdered sugar over, dress on dish Clams (i4S7) Radishes (58) Lyons Sausage (582) Consomm6 aux Lazagnes Spanish Mackerel with Paprika Potatoes, Duchfcsse (304) Appetizing Lamb Chops Roast Capon (37!) Parfait au Cafe (1265) 1989. CONSOMME" AUX LAZAGNES Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Plunge four ounces lazagnes into a quart boiling water with a teaspoon salt, boil for twenty minutes, drain well on a sieve, then add to the consomme; boL for five minutes, pour into a soup tureen and serve with two ounces grated Parmesan cheese separately. 1990. SPANISH MACKEREL WITH PAPRIKA Trim and cut the head off a fresh Spanish mackerel of three pounds, split in two through the back, then remove spinal bone and lay on a lightly buttered tin, cut side up. Season with a teaspoon salt, half teaspoon paprika and teaspoon anchovy essence, spread a tablespoon of butter over the surface, squeeze the juice of half a lemon over and set in the oven for thirty-five minutes. Remove, dress on a hot dish, pour the gravy (if any) over, decorate with a little parsley greens and serve. 1991. APPETIZING LAMB CHOPS Neatly tr::n and flatten six small French lamb chops, season with a half teaspoon salt and three saltspoons pepper. Heat a tablespoon melted butter in a frying pan, arrange six thin slices lean bacon one beside another in the pan and briskly fry for two minutes on each side. Remove, keep on a plate, then place chops in same pan and fry for three minutes on each side. Dress on a dish crown-like, one overlapping another, place bacon on top of chops, fill the centre with green peas (No, 1519) and serve very hot.

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FRIDAY, SECOND WEEK OF JULY 593 Friday, Second Week of July Raspberries and Cream (1846) Grape-Nuts (1371) Eggs, Muzaffer-ed Din Whitebait, Fines Herbes (1373) Salisbury Steaks (34?) Hashed Potato Saute"es (50) 1992. EGGS, MUZAFFER-ED DIN Remove the galls from six white chicken livers and place them in a bowl. Season with half teaspoon salt, one saltspoon cayenne pepper, half saltspoon grated nutmeg and one saltspoon ground mixed allspice; pour in a half gill sherry and tablespoon rum, add hall teaspoon finely chopped parsley and quarter bean finely chopped garlic; turn well in the seasoning and let infuse in a cool place for thirty minutes. Place in a saucepan, cover it and let cook for fifteen minutes, then transfer to a mortar and thoroughly pound to a paste. Rub through a sieve into a saucepan; pour in one and a half gills demi-glace (No. 122), add one small, finely chopped truffle and let boil for eight minutes, lightly mining meanwhile. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, season with a half teaspoon salt and three saltspoons pepper, evenly divided. Pour a teaspoon cream on top of each dish, place on a tin, set in the oven for five minutes, Fish Chowder (198) Mutton Pot Pic (530) Omelette, Ilousseuse 1993. OMELETTE, MOUSSEUSE Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream> season with a half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg, and whisk for two minutes. Heat one ounce fresh butter in a clean frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve.

Canape's, Moreno Russ (355) Olives Potage, St. Nazaire Blackfish en Matelote Potatoes, T/indsor (252) Chicken Braise" au Risotto Eggplant Stuffed, Provencale (306) Roast Beef (126) Escarole Salad (ioc^ Raspberry Shortcake

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1994. POTAGE, ST. NAZAIRE Brown two finely chopped white onions in a large saucepan with two ounces butter for eight minutes, add two sliced leeks, one branch each parsley and chervil, a sprig each thyme and bay leaf, a clove, sprig marjoram, and brown for five minutes, lightly mixing meanwhile; then add one ounce flour, mix well, moisten with one and a half quarts white broth (No. 701), one quart fresh, crushed tomatoes and one pint water. Season with a level tablespoon salt and half teaspoon pepper, mix well and let boil for twenty-five minutes. Add two pounds clean, fresh fish bones and let slowly cook for forty minutes, press through sieve into a basin and then through Chinese strainer into a saucepan. Place on the fire and as soon as it comes to a boil, dredge in three ounces of tapioca, continually mixing while adding it, let boil for fifteen minutes, mix at the bottom once in a while, pour into a soup tureen and serve. 1995. BLACKFISH EN MATELOTE Procure a three-and-a-half-pound fresh blackfish, scale, cut off the head, fins and tail. Cut into inch pieces, place in a saucepan with a tablespoon salt, half teaspoon pepper, clove garlic, sliced onion and two branches parsley. Cover the dish with two-thirds water and one-third claret, place cover on and let gently boil for thirty minutes. Lift up fish with skimmer and place in another saucepan. Knead a half ounce butter with an ounce flour, add little by little to the sauce, continually mixing while adding it, then let boil in a frying pan with a tablespoon melted butter, sprinkle a teaspoon of powdered sugar over and gently brown until a nice golden colour and thoroughly soft. Drain and add to the fish, with six cooked shrimps and six canned mushrooms, strain the fish sauce through a cheesecloth into the pan, add a teaspoon anchovy essence and the juice of a quarter lemon; carefully mix, cook for five minutes, dress on a hot dish, sprinkle a little chopped parsley over and 1996. CHICKEN BRAISE AU RISOTTO Singe, draw, cut off the head and feet at the first joint, and neatly wipe a two-and-a-half -pound tender chicken. Truss and cover the breast with thin slices of larding pork, place a mirepoix (No. 271) at the bottom of a braising pan, lay the chicken over it, season with a teaspoon salt and half teaspoon pepper and lightly baste with a little melted butter. Set in the oven to roast for thirty-five minutes or until a nice golden colour, then pour in a gill white wine, one tablespoon brandy and one gill demi -glace (No. 122), place the lid on the pan and reset in the oven for twenty minutes. Remove, djess a Piedmontaise risotto (No. 225) on a large dish, untruss the chicken and lay it on top of the rice. Skim the fat from the surface of the gravy, boil for five minutes, then strain it over the chicken and serve.

1997. RASPBERRY SHORTCAKE Place a quart well picked and cleaned raspberries in a bowl, with two tablespoons powdered sugar, a tablespoon each kirsch and maraschino

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SATURDAY, SECOND WEEK OF JULY 595 and half teaspoon vanilla essence. Carefully mix the cherries in the seasoning without mashing them, then proceed to make the shortcake exactly the same as strawberry shortcake (No. 1677) and serve the same way.

Saturday, Second Week of July Blackberries and Cream (1925) Shirred Eggs, Colbert Porgies, Sautees, Fines Herbes (1553) Beef Hash (923) 1998. SHIRRED EGGS, COLBERT Lightly butter six shirred-egg dishes and crack two fresh eggs into each dish. Season evenly with a half teaspoon salt and two saltspoons white pepper, then set in the oven for three minutes. Remove, pour a Colbert sauce (No. 121) evenly over the eggs and serve. Herrings, Nordenfjold Tendrons of Lamb Braise1 with Vegetables 1999. HERRINGS, NORDENFJOLD Remove the skin from four pickled, fat female herrings, then soak them in cold water over night. Drain, split open through the stomach, remove the roes and place them in a small bowl with enough fresh cold milk to cover them. Cut off the heads, split the four herrings in two, remove the spinal bones, then cut each half in two diagonally and lightly wash with a little white vinegar. Cut two medium white onions in thin rings and place them at bottom of a hors d'ceuvre dish, arrange the herring filets on top and keep in a cold place until required. Drain roes from the milk, finely chop and place in a bowl. Add two very finely chopped, sound shallots, half teaspoon each chopped chives and parsley, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well, then pour in one tablespoon each good white vinegar and thick cream. Thoroughly mix again for one minute, spread prepared roes over herrings, decorate all around dish with thin slices of lemon and serve.

2000. TENDRONS OF LAMB BRAISE" WITH VEGETABLES Cut three pounds breast of lamb into two-and-a-half-inch-square pieces. Place in a roasting pan six new carrots cut in halves, six small, peeled white onions, and twelve small, peeled, raw new potatoes. Arrange the lamb in the centre and the vegetables around. Season all over with one and a half teaspoons salt, a half teaspoon pepper, saltspoon

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grated nutmeg, half saltspoon ground thyme and half saltspoon mixed allspice. Lightly baste with melted butter, pour a half gill water in the pan, then set in the oven for thirty-five minutes, turning the lamb and vegetables once in a while. Pour in a half gill pure tomato juice, one and a half gills demi-glace (No. 122) and reset in the oven for thirty minutes more. Remove, dress on a hot dish, sprinkle a little freshly Consomme, Rachel Bluefish Etuve" with Tomatoes Entrecotes, Sauce Poivrade String Beans with Corn 2001. CONSOMME", RACHEL Prepare, strain into another saucepan and keep hot a consomme (No. 52). Cut the tender part of a bunch fresh asparagus in half -inch pieces, thoroughly wash and drain, plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes, drain on a sieve and add to consomme. Prepare some chicken quenelles (No. 1894), drain and add also to the consomme, boil for three minutes, pour into a 2002. BLUEFISH ETUV£ WITH TOMATOES Neatly trim and remove bones from a three-pound fresh bluefish and place in a lightly buttered baking dish. Season with a half teaspoon each salt and curry powder and two saltspoons pepper. Cut into slices four ripe, fresh, medium tomatoes, place them on top and around the fish and season with a half teaspoon salt, three saltspoons sugar and two saltspoons white pepper. Mix on a plate one ounce butter with a half teaspoon anchovy paste, three very finely chopped shallots, half teaspoon freshly chopped parsley and the juice of half a lemon. Equally divide the mixture over the fish and tomatoes, cover the fish with a buttered paper and set in the oven for forty-five minutes. Remove, lift up the paper and serve in the same dish.

2003. ENTRECOTES, SAUCE POIVRADE Neatly trim and flatten two one-and-a-quarter-pound cuts sirloin of beef. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn steaks in tj^e seasoning, arrange on a broiler and broil for eight minutes on each side. Remove, dress on a hot dish, pour a Poivrade sauce (No. 546) over and serve.

2004. STRING BEANS WITH CORN Break the blossom ends, pull backward and remove the strings of a pint fresh, tender string beans, neatly pare the thin strips from other

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SUNDAY, SECOND WEEK OF JULY 597 end of beans, cut in two, plunge them into a quart water with a teaspoon salt and gently boil for forty minutes. Drain. Cut away the stalks, remove the leaves and silk from three goodsized tender ears of green corn; drop them in a saucepan with two quarts boiling water, a quarter pint milk, teaspoon salt, and boil for twenty-five minutes. Drain and let slightly cool off, then with the back of a knife blade detach grains from the cobs. Heat one tablespoon melted butter in a frying pan, add the beans and corn, season with three saltspoons salt and two saltspoons pepper, cook for eight minuteSj tossing well meanwhile, dress on a vegetable dish, sprinkle a little chopped Sunday, Second Week of July Fried Eggs with Fresh Mushrooms Mutton Chops (49) 2005. FRIED EGGS WITH FRESH MUSHROOMS Peel, wash well and finely slice six medium, fresh mushrooms, then place in a frying pan with one and a half tablespoons melted butter. Season with two saltspoons salt, one saltspoon pepper, and lightly fry for three minutes, lightly tossing them. Evenly spread the mushrooms in pan, carefully crack twelve fresh eggs over and fry for one minute, then set in the oven for five minutes. Remove, carefully glide on a Cold Chicken Broth Lobster Saute, Finnoise Fritadelles, Alexandra Fresh Peas (15*9) 2006. COLD CHICKEN BROTH Thoroughly wash in cold water and drain one pound fresh chicken bones, chop up very finely and place in a saucepan with two and a half quarts cold water, set pan on fire and season with a teaspoon salt and half teaspoon white pepper. As soon as it comes to a boil skim scum from surface, then add one each sliced carrot, onion, turnip and two leeks, two branches each celery and parsley, one bay leaf, one clove and a sprig of thyme. Cover pan and let simmer for one and a half hours, skim fat from surface, strain through a cheesecloth into a stone jar, place jar in a basin with cracked ice around and let get thoroughly cold, then pour into six cups and serve.

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2007. LOBSTER SAUTE", FINNOISE Boil two two-pound live lobsters in a gallon water with a tablespoon salt for twenty minutes. Lift up and let cool off, crack shells from claws and tails, carefully pick out all the meat and cut into half-inch pieces. Heat a tablespoon melted butter in a frying pan, add one finely chopped, seeded green pepper and gently brown for two minutes, then add the lobster. Season with a half teaspoon salt and saltspoon cayenne pepper, brown for five minutes, then pour in two gills pure, fresh tomato juice, lightly mix and let boil for eight minutes. Knead an ounce butter with three-quarters ounce flour, then gradually add to the lobster, continually mixing while doing so, cook for five minutes more, place in a chafing dish or soup tureen and serve.

2008. FRITADELLES, ALEXANDRA Skin a two-and-a-half-pound tender chicken, pick off all the meat, finely chop it with two ounces raw, lean veal and place in a bowl. Season with a level teaspoon salt, a saltspoon each cayenne pepper, grated nutmeg and ground mixed allspice, gradually pour in two gills thick cream, and sharply stir with a wooden spoon while adding. Divide the preparation into six even parts, lightly roll in freshly prepared bread crumbs and give them nice cake forms.

Heat a tablespoon melted butter in a frying pan, place in it the fritadelles, one beside another, and slowly fry for eight minutes on each side. Remove, pour a Bearnaise sauce (No. 34) on a hot dish, arrange the fritadelles over and serve.

Salted Almonds (954) Clams (1457) Olives Pure"e Crecy, Faubonne Salmon, London Style Tournedos, Rossini Beignetsof Cauliflower (1161) Mousse of Ham in Cases (417) Claret Punch Roast Capon (378) Lettuce Salad (148) Iced Diplomatic Pudding 2009. PUR£E CRECY, FAUBONNE Soak a pint white beans in plenty cold water over night, drain, place in a large saucepan with fifteen scraped, sliced new carrots, two sliced medium onions, one bean garlic, two sliced leeks, half pound raw lean salt pork cut in small pieces, a bay leaf and sprig of thyme. Moisten with two and a half quarts broth, season with a teaspoon salt and half teaspoon pepper, place lid on pan, boil for forty minutes, then set saucepan in oven for forty-five minutes. Remove, press pure*e through a sieve into basin, then through a Chinese strainer into another saucepan, set on the fire, add one pint broth and half ounce butter, mix well, let

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SUNDAY, SECOND WEEK OF JULY 599 boil for five minutes, pour into a soup tureen and serve with a plate of bread croutons (No. 23) separately.

2010. SALMON, LONDON STYLE Procure a three-pound piece fresh salmon, tail part, split in two, remove spinal bone, and cut each half into three even strips lengthwise. With a larding needle and thin strips of larding pork neatly lard the surface of each piece, then place fish in a lightly buttered baking dish, larded side up. Season with a half teaspoon salt and three saltspoons pepper, squeeze over the juice of a quarter lemon, pour in one gill white wine,* cover the salmon with a sheet buttered paper and set in the oven for thirty-five minutes, then remove. Mix in a saucepan a level tablespoon butter with a teaspoon flour, then strain fish gravy into pan and stir on range until it comes to a boil, pour sauce over fish 201 1. TOURNEDOS, ROSSINI Cut from a two-pound piece well-trimmed tenderloin of beef six even slices, trim and neatly flatten them, season with a teaspoon salt and half teaspoon pepper, then lightly baste with oil. Arrange on broiler and broil over a brisk charcoal fire for three minutes on each side, remove and dress on a hot dish over six round pieces freshly prepared toasts. Dip a teaspoon in lukewarm water and scoop six thin pieces of pate de foie gras from a small tureen, arrange a piece on top of each filet, pour a hot Perigueux sauce (No. 677) over the filets, set in oven for two minutes and serve.

2012. CLARET PUNCH Prepare a lemon-water ice preparation (No. 376). Pour in one gill claret, a saltspoon cinnamon, one gill raspberry syrup and two tablespoons kirsch. Strain the preparation into the ice-cream freezer and proceed to freeze and serve in same way.

2013. ICED DIPLOMATIC PUDDING Cut into small squares one ounce peeled almonds, half a candied lemon peel, two candied apricots, six candied cherries and two sliced candied pineapples; place them in a bowl, add two tablespoons wellpicked Sultana rasins, pour in three tablespoons good rum, mix all well in the seasoning and let infuse for an hour.

Prepare three half pints vanilla ice cream (No. 42), add to the vanilla a half pint whipped cream and the infused fruits. Mix well with spatula, place the cream in a dome-shaped quart mould, lay sheet white paper over, cover mould and bury in the tub with broken ice and rock salt for one and a half hours. Remove, dip in lukewarm water for a few seconds, wipe well, then unmould on a cold dish. Mix in a bowl a gill strawberry syrup with two tablespoons maraschino, pour over the pudding

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Monday, Second Week of July Raspberries and Cream (1846) Poached Eggs, Ct. Jean Calves' Liver and Bacon (155) 2014. POACHED EGGS, ST. JEAN Prepare six fish cakes (No. 5), arrange on a« dish, place a poached egg on top of each, pour a cream sauce (No. 736) over, evenly divided, Boned Turkey with Jelly (1928) Escarole Salad with Eggs Peach Shortcake 2015. ESCAROLE SALAD WITH EGGS Remove the outer leaves from a large white head of escarole and detach leaves from stalk. If tolerably clean carefully wipe it without washing. Place in a salad bowl with six thoroughly cold, hard-boiled eggs cut into quarters, season with four tablespoons dressing (No. 863), mix well and serve.

2016. PEACH SHORTCAKE Peel twelve medium, ripe, sweet, fresh peaches. Cut off from the stones in quarter-inch slices, place in a bowl, add a tablespoon powdered sugar and two tablespoons maraschino. Mix well together, then proceed to make exactly the same as strawberry shortcake (No. 1677). Venitienne Soup Bonito, Polonaise Potatoes Persillade (63) Ham, Londonderry (1771) Spinach in Cream (339) Leg of Lamb, Mint Sauce (392) Sliced Tomatoes (461) Jelly, Moscovite (1626) 2017. VENITIENNE SOUP Prepare a veal broth exactly the same as No. 1538 and let cool off. Beat up in a bowl three egg yolks with one and a third gills cream, add to the soup, mix well, set on the fire and continually mix until near boiling point, but do not allow to boil. Pour into a soup tureen and serve with six slices of toasted French bread and a little grated Parmesan cheese separately.

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TUESDAY, SECOND WEEK OF JULY 601 2018. BONITO, POLONAISE Trim off the fins, remove the head and split in two through the back, then remove the spinal bone from a three-pound fresh bonito. Season with a half teaspoon each salt and pepper, evenly spread an anchovy butter (No. n) over the fish, then roll in bread crumbs. Heat a tablespoon melted butter in a frying pan, add the bonito and gently fry for ten minutes on each side, dress on a dish, squeeze juice of half a lemon and sprinkle half teaspoon chopped parsley over. Place half an ounce of butter in the pan and toss on the fire till brown, then pour over the fish and serve.

Tuesday, Second Week of July Sliced Peaches (1828) Barley with Cream (1068) Scrambled Eggs, Provencale Lfcnb Hash with Green Peppers (77) 2019. SCRAMBLED EGGS, PROVENCALE Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Heat a tablespoon melted butter in a frying pan, add two cepes cut into small squares and briskly fry for three minutes, then add three finely chopped shallots and a half teaspoon freshly chopped parsley; lightly toss, drop in the eggs and cook for six minutes, stirring with a wooden spoon meanwhile, pour into a deep dish and serve. Crayfish, Bordelaise Mutton Chops with Mashed Potatoes Cold Old-fashioned Rice Pudding (140) 2020. CRAYFISH, BORDELAISE Procure thirty-six large fresh crayfish and keep them in running water for one hour. Drain, remove the intestines by pinching the extreme end of the central fin, place in a saucepan with a quart cold water, a gill good vinegar, teaspoon salt, bunch parsley, sliced onion, sprig thyme, bay leaf and two cloves. Cover the pan, set on the fire, and as soon as it comes to a boil drain on a sieve. Heat in a saucepan a tablespoon butter, add six finely chopped, sound shallots and the red parts of three new carrots finely chopped up, then gently brown for five minutes. Add the crayfish with a quarter pint claret and two gills demi-glace (No. 122). Season with a half teaspoon salt and two saltspoons pepper, cover the pan and let cook for twenty minutes. Add one finely chopped bean garlic, one teaspoon

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finely chopped parsley, and half teaspoon finely chopped tarragon leaves, toss well and let cook for ten minutes, dress on a hot, deep 2021. MUTTON CHOPS WITH MASHED POTATOES Neatly trim and flatten six tender mutton chops. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon pepper, repeatedly turn the chops in the seasoning, arrange on a broiler and cook for five minutes on each side. Dress mashed potatoes (No. 178) on a hot dish, pyramid-like, arrange the chops one overlapping another around the potatoes and serve, Clams (1457) Olives Salted Peanuts (954) Mulligatawny, Osaca Halibut, Vert-Pre Potatoes, Snow Boned Squabs with Jelly Roast Ribs of Beef (126) Chicory Salad (38) Macaroon Ice Cream (920) 2022. MULLIGATAWNY, OSACA Cut in quarter-inch squares one pound lean raw mutton. Cut also into smaller squares two each new carrots and white turnips, the white parts of two leeks, a green pepper and bean garlic. Place in a saucepan with one and a half tablespoons melted butter and gently brown for fifteen minutes, frequently stirring meanwhile. Moisten with two and a half quarts white broth (No. 701), season with a heavy teaspoon salt, one teaspoon curry powder and half teaspoon white pepper, lightly mix and let slowly boil for forty-five minutes. Add six fresh okras trimmed and cut into quarter-inch pieces, one large peeled and cored apple, three peeled slices eggplant and four small, peeled, fresh red tomatoes, all cut into small pieces. Let them gently boil for thirty minutes longer, lightly mixing once in a while, then add the milk and shredded white fibres (meat) of a small fresh cocoanut. Lightly mix, boil for ten minutes, pour into a soup tureen and serve. 2023. HALIBUT, VERT-PRE"

Procure three three-quarter-pound slices fresh chicken halibut and place them in a frying pan. with an ounce butter, a gill white wine, branch parsley, juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover the fish with a buttered paper, boil on range for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up fish with a skimmer, dress on a hot dish and reduce gravy to half the quantity on the fire. Have a vert-pre sauce ready (No. 184), strain the fish liquor into it, mix well, then pour over fish and serve. 2024. POTATOES, SNOW.

Boil twelve new, medium potatoes with jackets on in two quarts water with a teaspoon salt for thirty minutes. Drain, peel, season with a half teaspoon salt and three saltspoons white pepper, then rub them through

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WEDNESDAY, SECOND WEEK OF JULY 603 a sieve into a serving dish and serve, (Carefully avoid touching the potatoes after dropping from the sieve.) 2025. BONED SQUABS A LA JEL£E Remove heads, feet and wings from six fine fat squabs. Split open without separating through back, and carefully bone^without spoiling skin. Lay them on a table, open side up. Evenly season with teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, and keep till required.

Finely chop a half pound lean raw veal with a half pound fresh fat pork, pound both in a mortar to a smooth paste, then add one by one the yolks of three eggs and briskly pound while adding them. Press this force through a sieve into a bowl. Place the bowl on ice, season with half teaspoon salt, two saltspoons cayenne, half saltspoon grated nutmeg and half saltspoon ground mixed allspice, and thoroughly mix with wooden spoon. Cut in quarter-inch-square pieces one ounce larding pork, one ounce cooked lean ham, one ounce cooked, smoked beef tongue and one medium truffle, and add to the force in the bowl with an ounce peeled pistachios. Mix well. Place in a saucepan three minced shallots, one branch parsley, a branch chervil, six tarragon leaves, a gill sherry, a tablespoon rum and a tablespoon truffle liquor. Let reduce on fire to half quantity. Remove, let cool off. Then strain through a cheesecloth into the bowl; thoroughly mix. Then evenly divide force in centre of the six squabs. Fold up sides to entirely envelop the squabs. Wrap each squab in a strong piece of cloth and fasten the two ends tightly. Place a mirepoix (No. 271) in a braising pan with the squabs, pour in enough broth or water to cover. Season with a level tablespoon salt and half teaspoon pepper. Cover pan and let boil one hour on range. Remove squabs, place and let stand on a plate five minutes. Unwrap, wash cloths in cold water and tightly wrap again in the same cloths. Place between two boards, arrange a two-pound weight on top and let stand in that condition till thoroughly cold. Unwrap, and neatly trim. Cut four tablespoons jelly (No. 1879) in small square pieces. Spread on a cold dish. Then dress squabs over jelly, decorate all around with lettuce leaves. Place a very thin slice truffle on top of each and serve. Wednesday, Second Week of July Stewed Rhubarb (73) Wheatena (1298 Eggs Croquette, Mignonette Fish Fritters (1057) Beef Saute", Anglaise (513) Hashed Creamed Potatoes (220) 2026. EGGS CROQUETTE, MIGNONETTE Heat in a saucepan one tablespoon melted butter, adding three finely chopped shallots and brown three minutes. Add one tablespoon flour,

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mix a little, pour one gill cream over, add half teaspoon freshly chopped parsley, one saltspoon chopped chervil and one saltspoon chopped tarragon, and continually mix until it comes to a boil. Cut eight hard-boiled eggs in squares and add to pan. Season with half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, mix well and let cook five minutes. Add an ounce butter and two tablespoons sherry, mix well. Transfer to a dish and let get cold. Divide in twelve even parts, then roll on a lightly floured table to cork forms, dip in beaten egg, then in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat five minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens Shrimps with Mayonnaise Ragout of Lamb (478) Raspberry Tartlets 2027. SHRIMPS WITH MAYONNAISE Shell one and a half pounds cooked fresh shrimps and place in a bowl. Season with three tablespoons salad dressing (No. 863). Mix well in seasoning. Garnish sides of a compotier dish with well washed and drained (cold) lettuce leaves. Dres.j shrimps in centre, dome-like, then spread a mayonnaise (No. 70) over the shrimps, sprinkle teaspoon capers over all, arrange two cold hard-boiled eggs cut into quarters around the bottom against the shrimps and serve.

2028. RASPBERRY TARTLETS Prepare six tartlet crusts (No. 161). Place in a saucepan two ounces sugar, with two gills water, half teaspoon vanilla essence and three tablespoons brandy, add a pint fresh, well-picked raspberries, mix well and let boil five minutes. Lift up raspberries with a skimmer, arrange them on the crusts, evenly divided. Reduce syrup on fire to half the quantity, then divide over tartlets, sprinkle a little shredded cocoanut over and Puree of Oyster Plant Kingfish, Meuniere (773) Beef Tongue en Papillottes Tomatoes, Bock Cold Peach Pudding 2029. PURE"E OF OYSTER PLANT Trim off stems, scrape and thoroughly wash two medium bunches of oyster plants. Drain and slice very fine, place in a saucepan with one ounce butter and gently fry until tender, stirring once in a while, then add two tablespoons flour, and mix well while heating two minutes.

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WEDNESDAY, SECOND WEEK OF JULY 605 Moisten with two quarts broth or water, add two finely sliced medium onions, two finely sliced leeks and one branch parsley. Season with one teaspoon salt, half teaspoon pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil one hour. Remove, press the soup through a sieve into a basin, then through a Chinese strainer into the same saucepan previously wiped, pour in one pint milk and two gills cream; add at the same time a half ounce fresh butter. Continually mix with wooden spoon while boiling five minutes. Pour soup into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 2030. BEEF TONGUE EN PAPILLOTTES Pare and neatly trim a medium, fresh beef tongue. Arrange a mirepoix (No. 271) in a braising pan, and lay the tongue over. Season with a teaspoon salt and half teaspoon pepper, spread two tablespoons lard over the vegetables, then cook on fire ten minutes. Moisten with a quart water, one gill claret, one gill demi-glace (No. 122) and one gill tomato sauce, place lid on, boil ten minutes, then set in oven two hours, turning tongue in gravy every half hour. Remove, lift up tongue, plunge in cold water, then peel off skin with a coarse towel, then cut in twelve even slices and keep on a plate till required. Skim fat from surface of sauce, then let reduce on the fire to one pint. Strain sauce into another saucepan, add twelve finely chopped, canned mushrooms and four tablespoons bread crumbs, pour in two tablespoons sherry, and boil ten minutes. Remove to a table. Cut from a raw ham twelve thin slices same size as the tongue. Cut six pieces white paper fifteen inches square, fold in two, then cut each piece in semi-heart-shape length and width of the paper, open and lightly oil both sides. Place one slice of ham in centre of one-half of paper, spread a little sauce on top of ham, then place a piece of tongue over sauce. Spread a little more sauce over tongue, then another piece of tongue, more sauce, and finally a piece of ham. Envelop the tongue, etc., by twisting both edges of the paper. Place on a tin, set in oven ten minutes. Remove and serve. 2031. TOMATOES, BOCK Wipe and cut in halves six fine, good-sized, ripe, fresh tomatoes. Place in a baking dish, cut side up. Season with half teaspoon salt, half teaspoon sugar, two saltspoon s white pepper and half teaspoon chopped parsley, squeeze over juice of half a sound lemon. Arrange a few little bits butter over them. Sprinkle a tablespoon of bread crumbs, evenly divided, over, then set in oven to bake fifteen minutes. Remove and serve on the same dish.

2032. COLD PEACH PUDDING Peel twelve good-sized, sound, fresh peaches, cut from the stones in quarter-inch slices, place in a bowl, add six ounces remnants of cakes or bread cut in quarter-inch squares, two ounces well-picked currants, and gently mix. Lightly butter and sugar a quart pudding mould, and place in these articles. Crack four fresh eggs in a bowl, add four

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ounces sugar, two tablespoons kirsch or maraschino and a half teaspoon vanilla. Sharply whisk, then gradually pour in a pint cold milk and a gill cream, whisk for two minutes, and pour it into the pudding mould. Place mould in a saucepan with hot water up to half its height. Set in oven forty minutes. Remove, place mould in a basin with cold water and ice up to half its height and let get thoroughly cold. Unmould on a cold dish. Pour a sweet mousseline sauce over 2033. COLD SWEET MOUSSELINE SAUCE Place two egg yolks and two ounces sugar in a copper basin, briskly stir on range five minutes. Remove, lay basin on ice and stir till thoroughly cold. Beat up one and a half gills cream to a stiff froth and add to the eggs with a half teaspoon vanilla essence. Whisk all well for two minutes, then use as required.

Thursday, Second Week of July Sliced Pears in Cream Poached Eggs with Mint Broiled Beefsteak (172) Lyonnaise Potatoes (78) Raisin Griddle Cakes (1719) 2034. SLICED PEARS IN CREAM Remove stems and peel six good-sized, sound, sweet pears, cut in halves, remove seeds and cores. Slice them in thin slices, crosswise, place on a compotier, sprinkle over two tablespoons powdered sugar, lightly mix, and serve with thick cream and sugar separately. 2035. POACHED EGGS WITH MINT Prepare twelve poached eggs on toast, exactly as in No. 106. Sprinkle over them a teaspoon very finely chopped fresh mint leaves. Place one ounce butter in a frying pan and toss on fire until a nice light brown, then pour in a tablespoon vinegar, toss a little, pour over eggs and serve.

Cold Consomme in Cups (1901) Soft Shell Crabs au Cerfeuil Turkey Hash with Clams Green Corn (1864) 2036. SOFT SHELL CRABS AU CERFEUIL Procure twelve very fresh, medium, soft shell crabs. Remove the spongy parts under side points, pull off the aprons, wash well in cold water and thoroughly drain on a cloth. Place on a dish, season with a

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THURSDAY, SECOND WEEK OF JULY 607 teaspoon salt and half teaspoon pepper. Pour in a gill cold milk, repeatedly turn in seasoning, then let infuse thirty minutes. Lift up and gently roll in flour. Heat two tablespoons melted butter in a frying pan, add the crabs and briskly fry three minutes on each side. Add leaves of two branches chervil, toss well. Dress on a dish, one overlapping another, pour all the contents of pan and -squeeze juice of half a sound lemon over then serve.

2037. TURKEY HASH WITH CLAMS Detach all meat from the turkey left over from yesterday and cut in quarter-inch pieces. Plunge twenty-four freshly opened small clams in a pint of boiling water three minutes, drain, then cut each in quarters.

Heat a tablespoon melted butter in a saucepan, add one seedless chopped green pepper and six finely chopped shallots and brown three minutes, pour in a pint milk, and as soon as it comes to a boil add the turkey, clams, and one finely chopped, cold, boiled potato. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg, lightly mix and cook twelve minutes, occasionally stirring meanwhile. Add one gill cream and a half ounce good butter, mix well, cook five minutes more, pour into a hot dish and serve.

Olives Clams (1457) Tomatoes, Surprise (765) Pepper Pot, Country Style Filet of Spanish Mackerel, Fin de Siecle Potatoes, Dauphine (415) Saddle of Mutton, Grecienne Purde of Cucumbers Roast Chicken (290) Escarole Salad (100) Pistachio Parfait 2038. PEPPER POT, COUNTRY STYLE Place one pound fresh tripe and two calf's feet in a soup pot. Pour in three quarts cold water, add two medium carrots, two white turnips, two medium onions and one sound red pepper; tie in a bunch one leek, two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one sprig marjoram and one sprig mace; add this bouquet to the soup with two teaspoons salt and half teaspoon pepper. Cover pot and let slowly boil one hour and a half. Lift up the tripe, calf's feet, vegetables and bunch of herbs. Remove meat from calf's feet, cut in small square pieces, also the tripe, the carrots, turnips, pepper and onions. Remove fat from surface of soup, add above articles to the pot; add also two medium, peeled potatoes, cut in small square pieces, and a half gill white wine. Boil slowly thirty minutes, pour the soup into a tureen and 2039. FILET OF SPANISH MACKEREL, FIN DE SIECLE Trim off fins, cut head off, split in two and remove the spine bone from a fresh Spanish mackerel of three pounds. Cut each filet in three

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slanting, even pieces, place in a lightly buttered baking dish. Season with teaspoon salt, two saltspoons white pepper and saltspoon grated nutmeg. Finely chop together one sound green pepper, six shallots, six well-washed and peeled fresh mushrooms and ten leaves tarragon; sprinkle this mixture over the fish. Divide hali an ounce of butter in little bits and lay them evenly over fish, poui gill white wine into the dish. Cover with buttered paper, then set in oven to bake forty-five minutes. Remove, lift up paper, squeeze juice of a quarter lemon over and send to table in same dish. 4 2040. SADDLE OF MUTTON, GRECIENNE Procure a four-rib piece tender saddle of mutton. Remove red skin from top and all fat from inside, fold up flanks inside and firmly tie all around. Place a mirepoix (No. 271) in a small braising pan, lay the saddle over. Season with heavy teaspoon salt and half saltspoon green pepper, and lightly baste the saddle with a little melted lard. Set in oven to roast twenty-five minutes, turning once in a while. Bring it to the oven door, pour in two tablespoons brandy and a half gill sherry, then set fire to brandy and continually baste saddle until the fire goes out. Add four tablespoons currant jelly, one gill demi-glace and one and a half gills pure tomato juice; reset in oven twenty minutes more. Remove, dress saddle on a hot dish, untie and keep hot. Strain sauce through a Chinese strainer into a small saucepan, skim fat from surface, add two ounces well-picked Corinth raisins, boil five minutes. Pour sauce over saddle 2041. PUR£E OF CUCUMBERS Peel four medium, sound ripe cucumbers, cut in quarters, remove spongy parts, place in a saucepan with a pint broth and half teaspoon salt. Cover pan and boil thirty minutes. Thoroughly drain, then rub through a wire sieve into a bowl.

Mix in a saucepan a tablespoon melted butter with a tablespoon and a half flour, beat for a half minute, add a gill cream, sharply stir until it comes to a boil, then add puree with three saltspoons salt, a saltspoon cayenne, half ounce butter, and sharply stir while heating five minutes. Remove, dress the puree on a vegetable dish, neatly smooth both sides to a dome shape, arrange six heart-shaped croutons (No. 90) around and 2042. PISTACHIO PARFAIT Prepare a pint of pistachio ice cream (No. 645). Whisk two gills cream to a stiff froth, add" half the quantity to the ice cream, mix well with spatula until well amalgamated, then add tablespoon powdered sugar and a few drops vanilla essence to balance of the cream and whisk one minute. Divide the parfait in six parfait or sherbet glasses, decorate top of each with whipped cream, sprinkle a little finely chopped pistachio on surface, arrange half a candied cherry on top of each

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FRIDAY, THIRD WEEK OF JULY 609 Friday, Third Week of July Blackberries and Cream (1995) Eggs Cocotte with Clams Pried Potatoes en Quartiers (686) Kummel Cakes (1691) 2043. EGGS COCOTTE WITH CLAMS Plunge eighteen little neck clams in a half pint boiling water for three minutes. Drain, and cut in small squares, place in a small saucepan with a half gill cream and a gill milk. Season with two saltspoons salt, a light saltspoon cayenne and a light saltspoon grated nutmeg, add a teaspoon butter, lightly mix, and boil for five minutes. Divide this cream evenly in six individual egg-cocotte dishes and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, equally divided, lay them on a tin, set in oven five Fish Chowder (198) Canape's, Loronzo (538) £ntrec6tes. Soyer (1155) Omelette, Chambery Pineapple Fritters (1186) 2044. OMELETTE, CHAMBERY Crack eight fresh eggs in a 7x>wl, add half gill milk, half saltspoon salt, two saltspoons pepper, c, tablespoon grated Parmesan cheese, and sharply beat with fork for two minutes. Cut in exceedingly small square pieces a medium-sized, peeled raw potato and one medium, peeled white onion cut same way; place both in a jurying pan with tablespoon melted butter and gently fry a nice golden coloiu^ frequently tossing meanwhile. Sprinkle over a saltspoon salt, toss r, little, then drop in the eggs, briskly stir with fork for two minutes and let rest hair a minute; fold opposite sides to meet in centre, let rest a minute, turn on a hot dish and serve. Radishes (58) Clams (1457) Anchovies (141) Cream, Japanese Broiled Pompano, Mr.itre d'Hotel (228) Mignons ot Lamb, Sauce "Lyonnaise String Beans with Butter (1579) Broiled Devilled Lobster (158) Roast Squabs (831) Lettuce (148) American Pudding

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2045. CREAM, JAPANESE Place in a saucepan one pound clean, raw chicken bones, one pound knuckle of veal and three and a half quarts water; set on fire and let come to a boil, then skim fat from surface, season with two teaspoons salt and half teaspoon white pepper, add one minced white onion, two sliced leeks, two branches celery, also sliced, one branch parsley, one sprig thyme and one clove. Boil forty minutes, then add fifteen fresh, clean, crushed okras and allow to boil an hour and a half longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat one minute, then strain broth through a strainer into this pan, season with a teaspoon curry, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, cook for thirty minutes, then pour in two gills cream, add half ounce good butter, mix until it boils and keep hot. Plunge three ounces Japanese pearls in a pint boiling water with half teaspoon salt, boil for forty minutes, and stir at bottom once in a while. Drain pearls on a sieve and wash under cold water until they do not stick to the fingers. Strain cream through a cheesecloth into a saucepan, add the pearls, lightly mix, boil for two minutes, pour soup into a tureen and serve. 2046. MIGNONS OF LAMB, SAUCE LYONNAISE Procure six mignons of four ounces each, cut from a tender leg of lamb, neatly flatten, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in frying pan, add the mignons, one beside another, and gently fry for five minutes on each side. Remove, arrange six round, freshly prepared slices of toast on a hot dish, place mignons on top, pour a Lyonnaise sauce over and serve. 2047. LYONNAISE SAUCE Cut in quarters, then finely slice, a Spanish onion, brown in a saucepan with a tablespoon melted butter to a nice golden colour, then pour in one gill tomato sauce (No. 16) and one gill demi-glace. Add half teaspoon freshly chopped parsley, juice of half a sound lemon, two saltspoons salt and one saltspoon cayenne pepper, lightly mix, then boil for twelve minutes and use as required.

Saturday, Third Week of July Stewed Prunes (i) Malta Vita (1592) Fried Eggs, Colbert Fried Little Neck Clams Lamb" Kidneys en Brochette (1331) Corn Muffins (51) 2048. FRIED EGGS, COLBERT Heat one and a half tablespoons melted butter in a frying pan and carefully crack in twelve fresh eggs. Evenly season with half teaspoon

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SATURDAY, THIRD WEEK OP JULY 611 salt, three saltspoons pepper, fry for one minute, then set in oven for five minutes. Remove, carefully slide on a large hot dish, pour a Colbert sauce (No. 121) over and serve.

2049. FRIED LITTLE NECK CLAMS Roll forty-eight freshly opened fresh clams in flour, then dip in beaten egg, gently roll in cracker dust or bread crumbs, plunge in boiling fat and fry for five minutes. Lift up, drain, sprinkle a little salt over, dress on a hot dish, decorate with six quarters of lemon and serve. Fish Scallops au Gratin Terrine of Ham and Veal Fresh Mace"doine Salad 2050. FISH SCALLOPS AU GRATIN Peel off skin, remove the bones and cut in half-inch-square pieces one and a half pounds very fresh halibut, place in a frying pan with gill white wine, half ounce butter, one teaspoon salt and half teaspoon pepper. Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven six minutes. Mix in a saucepan one and a half ounces butter with two ounces flour and heat for one minute, stirring meanwhile. Pour in the fish liquor, one gill milk and one gill cream, thoroughly mix until it comes to a boil, then boil for five minutes; add fish with two tablespoons sherry, one teaspoon anchovy essence, and gently mix and cook for five minutes. Pour the whole into a baking dish, sprinkle a little grated Parmesan cheese over, set in oven to bake for ten minutes, remove and N. B. Any left-over fish can be utilized instead of the fresh. 2051. TERRINE OF HAM AND VEAL Finely chop a half pound raw lean veal with half pound of fresh raw fat pork, place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg and saltspoon ground mixed spice; thoroughly pound five minutes, then press through a sieve and keep on a plate. Procure three slices quarter of a pound each from a leg of veal; neatly flatten them. Season with half teaspoon salt and two saltspoons white pepper; place in a frying pan with tablespoon melted butter, fry three minutes on each side, and keep on a plate. Have three slices cooked ham same thickness as the steaks and place on plate with the veal. Line interior of an oval cocotte tureen with thin slices larding pork, arrange a layer of the preparation at bottom and all around sides of the tureen, quarter of an inch thick. Place a slice veal at bottom, spread a little force over the veal, then a slice of ham, a little more force, another slice of veal, etc., until finished. Arrange a Day leaf on top. Cover with thin slices larding pork; pour in half gill sherry, cover tureen, then place

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in a small braising pan, pour in hot water up to half the height of tureen, set in oven one hour. Bring tureen to oven door, lift up cover, pour in two tablespoons brandy, re-cover, set in oven and bake half an hour more. Remove, place tureen in a cool place, lay a board, oval shape, of same size as tureen, over the pate, place a pound weight on top until thoroughly cold, lift up board, remove fat from top, pass a clean knife all around edges so as to detach it. Turn on a cold dish with a folded napkin, remove lard from top and all around.

Cut in quarter-inch pieces four tablespoons jelly (No. 1879), arrange around the tureen. Finely slice lengthwise twelve medium vinegar pickles, arrange them, one overlapping another, on top around as a crown, place a thin slice of truffle in centre and serve.. N. B. A little finely chopped truffle sprinkled over each layer of force in the tureen will improve the flavour considerably, if so desired. 2052. FRESH MACE"DOINE SALAD With a small Parisian potato scoop, scoop out all you can from six medium, scraped carrots and four peeled medium, white turnips; place in a saucepan with a quart water and half teaspoon salt and boil thirtyfive minutes. Drain well on sieve, then place in a cool place and let cool off. Add then four tablespoons cooked cold green peas, four tablespoons cold cooked string beans, cut in short pieces, two tablespoons cold cooked fresh or canned asparagus tips and half a small cold cooked cauliflower (but nothing but the perfect flower) in small pieces. Season with four tablespoons dressing (No. 863), gently mix all well together and serve.

Chicken, Pectoral Porgies, West Point Potpourri, Bonne Famille Peach Pudding (35) 2053. CHICKEN, PECTORAL Skin and thoroughly bone a small tender fowl, cut breast in halfinch pieces and keep on a plate. Remove sinews from legs and finely chop same with two ounces of raw lean beef and pound in a mortar to a smooth paste, then add three tablespoons bread crumbs and two egg yolks and pound again until well amalgamated. Remove from mortar and roll out the force on a lightly floured table to cranberry-like balls. Heat one and a half tablespoons melted butter in a saucepan, add breast of the chicken with three finely sliced leeks and one chopped white onion; gently brown ten minutes, occasionally stirring meanwhile. Moisten with one quart broth and two quarts water; add the fowl carcass, head excepted, with two teaspoons salt and half teaspoon pepper, and boil thirty-five minutes; add then three ounces raw rice and cook thirty minutes more. Plunge the meat balls in a pint boiling water two minutes,

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SUNDAY, THIRD WEEK OF JULY 613 drain on a sieve and add to the soup. Remove bones from the soup, skim fat from surface, pour the soup into a soup tureen and serve. 2054. PORGIES, WEST POINT Scale, trim off fins and cut off heads from six even-sized fresh fat porgies. Place in a frying pan with one sliced onion, one branch parsley, a sprig thyme, one bay leaf, one clove, juice of half a sound lemon, an ounce butter, half gill white wine, half pint water, a teaspoon salt and two saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty-five minutes. Lift up porgies with skimmer, remove skin from each fish and keep hot. Strain gravy into a saucepan and boil ten minutes.

Soak two ounces bread crumbs in gill cold milk, squeeze out milk and add bread to the saucepan, mix well, and boil five minutes. Knead on plate a teaspoon butter with teaspoon flour and add it, little by little, to sauce; mix well while boiling two minutes. Strain sauce through a Chinese strainer over the porgies, sprinkle a little chopped parsley over 2055. POTPOURRI, BONNE FAMILLE Cut in one-inch square pieces half pound raw lean beef, half pound ditto veal, half pound ditto mutton, and half pound ditto fresh lean pork. Then cut in quarter-inch pieces half pound raw lean ham; place above articles in a roasting pan, lightly baste with a little melted lard, then set in a brisk oven twenty minutes or until it obtains a nice golden colour. Remove, take up meat and place in an earthen pot. Cut in half-inch pieces two medium carrots, two medium turnips, two white onions, two raw sound potatoes and two medium parsnips, and add to pot with chopped rind of a lemon, half teaspoon freshly chopped parsley, half teaspoon chopped chervil and a chopped sound bean garlic. Season with good teaspoon salt, half teaspoon white pepper, saltspoon thyme, saltspoon grated nutmeg and two saltspoons ground mixed allspice. Moisten with a pint cider, a pint of broth, one gill of demi-glace (No. 122) and one gill tomato sauce; lightly mix with spoon, place cover on. Make a stiff dough with quarter pound flour and half gill water, and arrange around joints of cover and pan to prevent evaporation. Set in a moderate oven two and a half hours. Remove and serve without uncovering.

Sunday, Third Week of July Muskmelons Farina Gruel (74) Shirred Eggs with Cream Beefsteaks with Fried Apples Brioches (878) The best muskmelons are now undoubtedly raised in the tablelands of Colorado, having almost entirely superseded those of New Jersey,

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614 THE 1N-TERNAT1ONAL COOK BOOK Delaware and Maryland. The Jenny Lind, Rocky Ford, Nutmeg and Christiana are considered the best.

Place three medium muskmelons in the ice box over night, and just before serving cut them in even halves. Carefully remove all spongy parts and seeds, place them on a hors d'ceuvres dish and serve with powdered sugar, salt and pepper, separately.

2057. SHIRRED EGGS WITH CREAM Lightly butter six shirred-egg dishes, pour one and a half tablespoons sweet cream into each dish. Carefully crack two fresh eggs into each. Evenly season with half teaspoon salt and two saltspoons white pepper, set in oven for five minutes, remove and serve.

2058. BEEFSTEAK^ WITH FRIED APPLES Procure six small tender sirloin steaks of four ounces each, neatly flatten. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn steaks in seasoning, then arrange on a broiler and broil four minutes on each side. Dress on a dish and keep hot. Peel and core three good-sized sound apples, then cut each in four even slices, dip in milk, lightly roll in flour, place in a frying basket and fry in boiling fat four minutes. Drain on a cloth, arrange around steaks, spread a little maitre d'hotel over the steaks and serve. Tomato Broth in Cups Combination Lamb Chops 2059. TOMATO BROTH IN CUPS Cut in thin pieces one medium carrot, pne onion, two leeks, one green pepper and two ounces raw lean ham. Place these articles in a saucepan with a tablespoon butter and gently brown ten minutes, occasionally mixing meanwhile, then add one branch parsley, one sound bean crushed garlic, one sprig thyme, one bay leaf, one clove, one and a half quarts broth (No. 701), one quart well-cleaned fresh crushed, red tomatoes, one teaspoon salt and one teaspoon sugar. Lightly mix, then slowly boil one hour and fifteen minutes. Press broth through sieve into a basin, then through a cheesecloth into six cups and serve with a plate of oysterettes, separately.

2060. COMBINATION LAMB CHOPS Neatly trim six tender lamb chops, season all around with half a teaspoon salt and two saltspoons white pepper. Cut in even halves — lengthwise — three very fresh lamb kidneys. Season with three saltspoons salt and. saltspoon pepper. Arrange both kidneys and chops on a double broiler and broil on a brisk fire three minutes on each side. Remove, dress on a hot dish, arrange six slices broiled bacon (No. 13) over them.

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SUNDAY, THIRD WEEK OF JULY 615 Cut away a small round piece at both ends of three fresh sound red tomatoes, cut them in halves, season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper, arrange on a double broiler and broil three minutes on each side, dress them around the chops Clams (i4S7) Radishes (58) Salted Almonds (954) Consomme, Infante Cold Trout, Green Sauce (1903) Sliced Cucumbers (340) Filet of Beef, Griscom Timbales of Spinach Punch, Anisette (1163) Broiled Squab Turkey with Bacon (1701) Lettuce Salad (148) Biscuits Glace" a 1'Orange 2061. CONSOMME^ INFANTE Prepare and strain into another saucepan a consomme (No. 52) and keep simmering until required. Reduce in a saucepan on the fire two gills tomato sauce (No. 16) to one-third of the quantity, then remove to the table, pour in one gill cream, one whole egg and the yolk of two. Sharply rnix with a whisk one minute, then strain this preparation through a cloth into four lightly buttered individual pudding moulds; place moulds in a tin with hot water up to half their height and set in oven ten minutes with the door open, remove and let cool off, then cut in slices quarter of an inch thick and place in a soup tureen. Cut from four thin slices of sandwich bread round pieces one-half inch in diameter, dip in a little cream, then in beaten egg, fry in a little melted butter to a nice golden colour, drain on a cloth and add to the soup tureen. Cut in quarter inch square pieces two sweet Spanish red peppers, add them to the consomme with three tablespoons cooked green peas, boil five minutes, pour the consomme into the soup tureen and serve. 2062. FILET OF BEEF, GRISCOM Neatly trim a three-pound piece filet of beef. Cut two ounces lean ham in small strips, then with a larding needle insert these strips on the surface of the filet. Lay a mirepoix (No. 271) in a roasting pan; lay the filet on top, season all around with half teaspoon salt and half teaspoon pepper, lightly baste the filet with a little melted butter; pour half a gill water into pan, then set in oven thirty-five minutes, turning and basting once in a while. Remove and keep hot in the pan.

Carefully wipe three good-sized, but not too ripe, sound red tomatoes, cut them in even halves, crosswise. With a small keen knife cut away a very little of the soft part of each half from the top "cut part" without disturbing the skin. Evenly season them with half teaspoon salt, three* saltspoons sugar and two saltspoons white pepper. Place in a mortar one ounce raw beef marrow, one sound good-sized chopped shallot, one branch very fresh parsley, one branch fresh chervil and two branches tarragon. Season with saltspoon salt and half saltspoon cayenne pepper, thoroughly pound to a nice smooth paste, then press the paste through a wire sieve into a bowl, add a tablespoon fresh bread crumbs, strain in

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the juice of quarter of a sound lemon, stir till well mixed, then spread the force evenly over the six half tomatoes — cut side. Arrange the tomatoes on a lightly buttered tin, set in the oven fifteen minutes, remove and use as directed. Peel and thoroughly wash twelve medium, sound fresh mushrooms and fry to a nice golden colour in a tablespoon melted butter, season with three saltspoons salt. Have six timbales of spinach ready.

Place filet on a large hot dish and alternately arrange the garnishing around the filet; that is to say, a timbale of spinach, a fresh mushroom, a tomato, another mushroom, timbale, and so on until finished. Skim fat from surface of the gravy; pour in half gill good sherry, one good gill demi-glace (No. 122) and tablespoon truffle liquor; lightly mix, then briskly boil eight minutes. Strain through a Chinese strainer over the filet, and serve very hot.

2063. TIMBALES OF SPINACH Remove stalks and any stale leaves adhering, from two quarts fresh spinach, thoroughly wash in several changes of water, drain, then plunge in two quarts of boiling water with teaspoon salt and boil ten minutes; drain on a sieve, and with a skimmer press out water. Then finely chop, place in a saucepan with half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a saltspoon grated nutmeg and three egg yolks, place pan on fire and stir with wooden spoon while heating five minutes. Remove, lightly butter six individual pudding moulds, then fill with the spinach, lay moulds in a sautoire, cover with a sheet of buttered paper, set in oven ten minutes, remove, unmould and use as 2064. BISCUITS GLACE" A L'ORANGE Crack six egg yolks in a copper basin, add two ounces granulated sugar, chopped rind and juice of a fresh orange, set basin on corner of range and briskly whisk while heating ten minutes; remove to a table, beat five minutes longer, then set basin on ice, and briskly stir with wooden spoon until thoroughly cold. Add half pint whipped cream (No. 337), gently mix with skimmer one minute. With this preparation fill six paper ice cream boxes, neatly smooth surface with blade of a knife all around. Have a small freezer in an ice cream tub with broken ice and rock salt, place the cases in the freezer and let freeze for two hours, remove, place on a dish with a folded napkin and serve. Monday, Third Week of July Stewed Rhubarb (73) Semolina (192) Omelette, Madeira Sauce Kingfish Saute, Meuniere (773) Calf's Liver with Bacon (155) German Pried Potatoes (242)

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MONDAY, THIRD WEEK OF JULY 617 2065. OMELETTE, MADEIRA SAUCE Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, briskly mix with fork two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest one minute, then turn on a hot dish; pour a Madeira sauce (No. 641) over the omelette and serve. Crab Meat with Mayonnaise Goulash of Beef, Hongroise (263) Macaroni in Cream (386) 2066. CRAB MEAT WITH MAYONNAISE Place in a bowl one and a half pounds fresh crab meat flakes, season with three tablespoons dressing (No. 863), mix well. Arrange six well-cleaned lettuce leaves around a compotier, dress crab meat on top, spread a mayonnaise sauce (No. 70) over. Sprinkle a light tablespoon capers on top, then arrange two cold hard-boiled eggs, cut in quarters, around mayonnaise and serve.

Olives Thon Marine" (1597) Potage du Lundi Red Snapper, Mobile (571) Broiled Duckling, Orange Marmalade String Beans, Paloise Escarole (100) Victoria Pudding 2067. POTAGE DU LUNDI Heat two tablespoons melted butter in a saucepan, add two Spanish onions finely sliced, two ditto leeks and one crushed bean garlic, gently brown for twenty minutes or until a good brown colour, stirring once in a while, then add two tablespoons flour; constantly stir on fire five minutes. Moisten with two quarts broth (No. 701), season with teaspoon salt and half teaspoon pepper, then gently boil forty-five minutes. Add two ounces grated Parmesan or Swiss cheese; mix well, sharply beat two whole eggs on a plate, add them to soup; mix while cooking two minutes, pour potage into a soup tureen and serve with six slices French bread, toasted.

2068. BROILED DUCKLING, ORANGE MARMALADE Remove head and feet from a tender medium duckling, split open without separating, draw, then envelop it in a coarse towel and gently flatten with a cleaver. Season with teaspoon salt, half saltspoon pepper and saltspoon grated nutmeg. Rub all around with a tablespoon oil,

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6x8 THE INTERNATIONAL COOK BOOK then arrange on a double broiler and broil twelve minutes on each side. Remove, dress on a hot dish over six freshly prepared slices of toast, spread a maitre d 'hotel butter (No. 7) over, and serve with six tablespoons orange marmalade, separately.

2069. STRING BEANS, PALOISE Break blossom end and pull backward, removing string and pare strip from other end, from one quart of fresh, tender string beans. Cut in two and place in a saucepan with three pints water, teaspoon salt and tablespoon vinegar, and boil forty minutes. Thoroughly drain on a sieve, then place in a frying pan with half ounce butter, a teaspoon vinegar, half teaspoon freshly chopped parsley, half teaspoon salt, two saltspoons pepper, one saltspoon grated nutmeg and one egg yolk. Carefully mix by lifting up from under with a skimmer, dress on a 2070. VICTORIA PUDDING Place in a saucepan one and a half pints milk, half pint cream and a vanilla bean or a teaspoon vanilla essence; let boil five minutes. Mix in a bowl four ounces sugar with six egg yolks and a tablespoon arrowroot, sharply mix with whisk, then pour in, little by little, the boiled milk, briskly mix while adding it. Strain this into a lightly buttered quart pudding mould, place it in a saucepan, pour in hot water up to half its height, then set in oven forty-five minutes. Remove, let stand for ten minutes. Mix in a saucepan three tablespoons currants with a tablespoon maraschino, set on fire until melted, unmould pudding on a large dish, pour sauce over and serve.

Tuesday, Third Week of July Raspberries in Cream (1846) Oatmeal Porridge (2) Scrambled Eggs on Anchovy Toast Weakfish, Maitre d'Hotel (927) Fritadelles of Lamb, Me"nagere Stewed Potatoes (no) Waffles (296) 2071. SCRAMBLED EGGS ON ANCHOVY TOAST Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons pepper; sharply beat with 'fork one minute. Evenly spread a tablespoon anchovy butter (No. 62) on six freshly pre pared slices of toast, dress on a dish, heat a tablespoon melted butter in a frying pan, drop in the eggs, cook six minutes, frequently mixing meanwhile; dress eggs over the six slices of toasts, evenly divided, and 2072. FRITADELLES OF LAMB, ME"NAGERE Cut all the meat from the leg of lamb left over from yesterday in small square pieces and keep on a plate. Cut in same shape one cold,

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TUESDAY, THIRD WEEK OF JULY 619 medium, boiled potato. Heat tablespoon melted butter in a frying pan, add a finely chopped, medium white onion and fry five minutes, lightly stirring meanwhile. Add the lamb and potatoes, pour in one pint of broth (No. 271), season with half teaspoon salt, three saltspoons white pepper and a saltspoon grated nutmeg, add half teaspoon freshly chopped parsley, mix well. Cover pan and let cook twenty minutes, frequently mixing meanwhile. Add four tablespoons freshly prepared bread crumbs and two egg yolks, sharply stir while heating five minutes, pour preparation into a dish and let cool off. Divide into twelve even parts, roll into oval-shaped cake forms, dip in beaten egg, then in bread crumbs. Thoroughly heat two tablespoons lard in a frying pan, arrange in the fritadelles and fry five minutes on each side. Pour one and a half gills hot tomato sauce (No. 16) on a dish, dress the fritadelles, one overlapping another, crown-like and serve.

Clam Broth, Chantilly Fried Soft Shell Crabs (1351) Country Captain (1887) Chocolate Souffle 2073. CLAM BROTH, CHANTILLY Place fifteen freshly opened clams with their own liquor in a saucepan with one quart water, two branches soup celery and two saltspoons cayenne pepper. Set on fire and as soon as it comes to a boil skim froth from surface, boil five minutes, remove, strain through a damp double cheesecloth into six cups, but fill the cups only to three-quarters their height. Beat one and a half gills thick cream to a stiff froth, evenly spread it over the six cups of clam broth and serve, either hot or cold. 2074. CHOCOLATE SOUFFLE Place three tablespoons grated chocolate in a bowl with one and a half ounces fine sugar, half teaspoon vanilla essence and yolk of two eggs. Sharply mix five minutes, then beat the whites of five eggs to a stiff froth, add to yolks and gently mix with skimmer one minute. Pour the preparation into a souffle dish, then set in a moderate oven twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to table.

Clams (i4S7) Lamb Broth, Esperance Salmon, Sauce Fleurette Potatoes Chateau (208) Cotelettes of Mutton, Avignonnaise Fresh Peach Coupes 2075. LAMB BROTH, ESPERANCE Cut in small square pieces one pound raw, lean lamb, one small carrot, one ditto turnip, one ditto onion and two ditto leeks. Place these

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in a saucepan with tablespoon melted butter and gently fry ten minutes, stirring once in a while, then pour in one quart broth, a pint tomato juice and quart and a half water, adding one beef marrow bone. Season with one and a half teaspoons salt and half teaspoon pepper, let boil twenty-five minutes, add two ounces well-washed barley, let boil thirty minutes more, then add half pint fresh green peas, half pint fresh string beans cut in short pieces and two tablespoons Worcestershire sauce. Lightly mix and boil fifty minutes longer. Remove bone, skim fat from surface, pour soup into a hot soup tureen and serve. 2076. SALMON, SAUCE FLEURETTE Procure three slices fresh salmon, three-quarters of a pound each; place in a frying pan with half ounce butter, one gill white wine, a branch parsley, juice of quarter of a sound lemon, half teaspoon salt and half teaspoon pepper. Cover salmon with buttered paper, then set in oven thirty minutes. Remove, dress fish on a dish, prepare a sauce Fleurette (No. 320), reduce the fish liquor to half the quantity on fire, strain into sauce, lightly mix, pour over the fish and serve. 2077. COTELETTES OF MUTTON, AviGNONNAISETrim and neatly flatten six French mutton cotelettes, season all around with teaspoon salt and half teaspoon pepper. Lightly roll in melted butter, then in bread crumbs, arrange on a broiler and broil five minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like. ' Place green peas Avignonnaise in the centre of the crown, pour a gill hot demi-glace (No. 122) around the chops and 2078. GREEN PEAS, AVIGNONNAISE Place a pint fresh, tender, shelled peas in a saucepan with quart boiling water, a teaspoon salt, half teaspoon sugar, two saltspoons pepper and a teaspoon butter. Cover pan, boil forty minutes, thoroughly drain on a sieve, heat a teaspoon melted butter in a frying pan, add two ounces very finely chopped cooked ham and gently brown five minutes, frequently stirring meanwhile; add peas with half teaspoon chopped chives, teaspoon French mustard, one ounce butter, three saltspoons salt, saltspoon white pepper, and sprinkle over teaspoon flour, lightly toss on fire while cooking three minutes. Remove and use as required.

2079. FRESH PEACH COUPES Peel twelve medium, sound, fresh ripe peaches, cut off the stones in quarter-inch slices, place in a bowl with two tablespoons powdered sugar, tablespoon rum and one tablespoon maraschino; carefully turn in seasoning, then let stand on ice until required.

Prepare a pint only of vanilla ice cream (No. 42). Divide the peaches in six champagne glasses, fill with the vanilla cream, neatly smooth surface, then place a maraschino cherry on top of each and serve.

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WEDNESDAY, THIRD WEEK OF JULY 621 Wednesday, Third Week of July Watermelon Cornmeal Mush (326) Eggs. Bateliere Corned Beef Hash (241) 2080. WATERMELON Cut a cold, medium, sound, ripe watermelon in six even pieces. Dress on a large cold dish and serve with powdered sugar separately. 2081. EGGS, BATELIERE Have three quarts wrater with quarter gill vinegar and tablespoon salt, and as soon as it thoroughly boils carefully crack in six fresh eggs and poach four minutes. Lift up with a skimmer and gently drop them in cold water. Poach six more in same way, lift from the cold water, neatly trim and drain on a cloth.

Finely chop twelve anchovies in oil, place on a plate with a teaspoon anchovy paste, mix well, and spread paste over eggs equally; turn lightly in Parmesan cheese, then drop in boiling fat and fry one minute. Lift up, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.

Lobster, Cardinal Nepaul Curry Coffee Cream 2082. LOBSTER, CARDINAL Cut away the large and small claws from three small live lobsters of one pound each, split in two, remove gravel pouch from heads. Season bodies with half teaspoon salt and two saltspoons pepper, then lightly baste with oil. Arrange on a roasting pan, crack claws with cleaver and place on pan with rest, set in oven fifteen minutes. Remove the bodies only from pan and keep on a dish. Set claws in oven five minutes more, remove, let cool off, then pick out meat from shells, cut in dice, and keep on a plate. Cut two Spanish red peppers and six canned mushrooms in small dice and add to the cut lobster; add half a teaspoon chopped parsley, a teaspoon French mustard, one egg yolk, three saltspoons salt and one saltspoon pepper. Mix all well together, then spread the force over bodies of the lobster. Arrange on a tin, reduce three-quarters of a pint of tomato sauce (No. 16) to half quantity, add two egg yolks, sharply mix with whisk while heating three minutes. Let cool off a little. Evenly pour sauce over the six pieces of lobster, sprinkle two tablespoons grated Parmesan cheese over, set in oven ten minutes, remove, dress on a dish with a folded napkin, decorate with a little parsley greens and serve.

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2083. NEPAUL CURRY Cut head and feet from a tender two-pound chicken, entirely bone it and cut meat, liver and heart in half-inch square pieces. Cut also in same shape one ounce lean raw ham, one medium onion, one bean garlic, one chili pepper, one tomato, one apple — cored% and peeled — and one medium, seeded green pepper; place all in a bowl. Soak a piece white bread in milk three minutes, press out milk and add to above. Season with one and a half teaspoons salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, saltspoon dried bay leaf, saltspoon thyme and a heavy teaspoon curry powder; mix all ingredients together, press through a chopping machine, place in a mortar, add two egg yolks and thoroughly pound to a paste. Divide this preparation in six even parts, then roll each piece on a lightly floured table to fine cake forms. Heat two tablespoons lard in a frying pan, place cakes in pan, one beside another, and gently cook ten minutes, remove, dress a rice (No. 490) on a dish, flatten surface to a smooth, round form. Arrange meat on top, pour a curry sauce (No. 54) over all and serve with Indian chutney separately.

2084. COFFEE CREAM Boil in a saucepan one pint milk, a pint cream and half teaspoon vanilla essence for one minute. Place five egg yolks in a bowl with four ounces sugar and briskly mix with whisk until well amalgamated, then gradually pour milk, etc., over eggs and sharply whisk while adding. Pour in saucepan again, set pan on fire and thoroughly mix five minutes, but do not allow to boil. Remove to a table. Place an ounce very strong freshly ground coffee in a small coffee pot, then pour over a gill boiling water, cover and let infuse fifteen minutes, then strain through a double cheesecloth into the cream. Strain cream through a cheesecloth into a bowl and let thoroughly cool off. When entirely cold send to table in the bowl with six saucers and i plate of any kind of small cakes on hand.

Gumbo, Arlequin Filet of Sole, Mornay Potatoes, Bignon (403) Balotine of Lamb Stuffed with Spinach (1724) Roast Ribs of Beef (126) Escarole Salad (100) Jelly, Macedoine (1303) 2085. GUMBO, ARLEQUIN Heat a tablespoon melted butter in a saucepan, add half a pound raw veal, one sound green pepper, one Spanish onion, two leeks and two ounces of raw ham, all cut in quarter-inch-pieces, and gently brown ten minutes, mixing well meanwhile. Moisten with two quarts broth (No. 701) one quart tomato juice, adding one pound clean, raw chicken bones (if at hand). Season with a good teaspoon salt, a tea-

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THURSDAY, THIRD WEEK OF JULY 623 spoon sugar, half teaspoon pepper and saltspoon of Spanish saffron, lightly mix and let boil twenty minutes. Add two ounces raw rice and boil twenty minutes more. Trim and cut twelve fresh okras in quarter-inch pieces and add to soup with three Spanish sweet peppers cut in lozenge pieces, then boil forty-five minutes longer. Remove chicken bones, pick off leaves from two branches chervil and add to soup, lightly mix. Pour soup into a tureen and serve. 2086. FILET OF SOLE, MORNAY Lift up the filets from a three-pound fresh flounder, skin, then cut each filet in three slanting, even pieces; place in a sautoir with half ounce butter, a gill white wine, branch parsley, juice of quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, then set in oven for twenty-five minutes. Remove, and arrange filets on a baking dish. Place twelve canned mushrooms in the fish liquor, then reduce the fish gravy on the fire to half the quantity. Arrange one mushroom on top of each filet. Prepare a Mornay sauce (No. 526), pour the fish liquor into the sauce, lightly mix, then pour the sauce over fish, sprinkle a little Parmesan cheese over, set in oven for ten minutes. Thursday, Third Week of July Raspberries and Cream (1846) Poached Eggs, Trovatore Broiled Spanish Mackerel (689) Mutton Chops with Bacon (845) Rice Griddle Cakes (221) 2087. POACHED EGGS, TROVATORE Finely chop four sweet red peppers and place in a small frying pan with a teaspoon butter and three saltspoons salt. Cook for five minutes, gently tossing meanwhile. Prepare twelve round pieces of toast, two inches in diameter and a quarter inch thick, lightly butter. Evenly spread the sweet peppers over the toast. Place on a hot dish. Prepare twelve poached eggs (No.io6) and place over the toast. Reduce two gills of tomato sauce to half the quantity on the fire. Arrange a very thin slice of truffle over each egg, pour the sauce and sprinkle a little chopped Soft Clams en Brochette Beef Saut£ with Tomatoes Succotash Cold Maraschino Pudding (1772) 2088. SOFT CLAMS EN BROCHETTE Carefully open forty-eight fresh, medium, soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in boiling

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water one minute and drain. Cut forty-eight thin three-quarter-inchsquare pieces lean bacon, then arrange clams and bacon alternately on six skewers. Season with a half teaspoon salt and half teaspoon pepper, lightly roll in oil, then in bread crumbs, arrange on a double broiler and broil five minutes on each side. Dress on a hot dish, pour a tablespoon maitre d'hotel butter over them and serve.

2089. BEEF SAUT& WITH TOMATOES Cut the beef left over from yesterday into half-inch squares. Peel and cut in pieces five good-sized, fresh red tomatoes. Heat a tablespoon melted butter in an enamelled saucepan, add one finely chopped white onion and gently brown three minutes. Add beef and cook ten minutes, frequently stirring meanwhile, then add tomatoes with a half teaspoon freshly chopped chives and one teaspoon tarragon vinegar. Season with a half teaspoon salt, two saltspoons white pepper and a saltspoon of grated nutmeg, and mix well. Cover pan and cook thirty-five minutes, occasionally mixing. Remove, transfer to a deep hot dish, sprinkle a little chopped Plunge a half pint shelled lima beans in a pint boiling water with half teaspoon salt and boil thirty minutes. Drain on sieve and place in a saucepan. 'Remove stalks, leaves and silk from four good-sized, sound, tender ears green corn. Place in three quarts boiling water with a gill milk, and teaspoon salt, and boil forty minutes. Drain, and with back of a knife blade detach grains from the cob and add to beans, season with half teaspoon salt and two saltspoons pepper. Pour in a half gill cream and one gill milk. Mix well, then briskly cook five minutes. Knead on a saucer one ounce butter with a teaspoon flour, and gradually add to the succotash. Mix well while heating five minutes. Dress on a vegetable dish and serve.

Olives Clams (1457) Sardines (1148) Potage, Argentina Black Bass, Bretonne Potatoes, Colbert Sirloin of Beef, Orlando Cauliflower Fried with Cheese Ice Cream, Chambord (939) 2091: POTAGE, ARGENTINA Place in a saucepan a piece of veal knuckle, one beef marrow bone and a gallon cold water. Season with a heavy teaspoon salt and half teaspoon pepper, let come to a boil, skim scum from surface, then add two medium carrots, one turnip, two onions, two leeks, one bay leaf, a sprig thyme and one clove. Cover pan and let simmer two and a half hours. Skim fat from surface, then strain through a cheesecloth

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THURSDAY, THIRD WEEK OF JULY 625 into another saucepan, set on the fire, and as soon as it comes to a boil dredge in three ounces tapioca. Mix well with a whisk, then let slowly boil fifteen minutes, occasionally mixing meanwhile. Add milk and grated white (meat) of a medium, fresh cocoanut, mix well, boil ten minutes longer, pour into a soup tureen and serve.

2092. BLACK BASS, BRETONNE Procure a fresh black bass of three pounds. Scale, trim off fins and thoroughly wipe. Cut in short julienne strips two small red carrots and two branches celery, place in a large frying pan with an ounce butter and cook five minutes. Lay fish on top, and season with teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills tomato sauce (No. 16) add six finely sliced canned mushrooms. Cover fish with buttered paper, boil five minutes on range, then set in oven thirty minutes. Remove, take off paper, dress fish on a hot dish. Boil sauce five minutes, pour it over fish, arrange six heart-shaped bread croutons around the dish, sprinkle a little freshly chopped parsley over 2093. POTATOES, COLBERT Boil six medium potatoes thirty minutes. Drain and peel, then cut in half-inch-square pieces, plunge in boiling fat and fry to a nice golden colour. Drain, then place in a saucepan with a gill demi-glace (No. 122), juice of half a sound lemon, half teaspoon freshly chopped parsley, half teaspoon salt and half teaspoon pepper, toss well on fire and cook six minutes. Dress on a hot dish and serve.

2094. SIRLOIN OF BEEF, ORLANDO Trim off a little of the fat on surface of a two-and-a-half-pound piece tender sirloin of beef. Place a mirepoix (No. 271) in a roasting pan, lay beef over, season with teaspoon salt and half teaspoon pepper. Spread two tablespoons melted lard over beef, pour a half gill water in the pan. Set in brisk oven thirty-five minutes, turning and basting once in a while. Remove and dress on a hot dish. Skim fat from pan, place vegetables in a small saucepan, pour in one gill demi-glace (No. 122) and two table^ spoons sherry, lightly mix and boil five minutes. Strain through a Chinese strainer over the beef, arrange a fried cauliflower with cheese 2095. CAULIFLOWER FRIED WITH CHEESE Cut off stalk and remove outer branches of a firm white cauliflower. Drop it in three quarts boiling water with a tablespoon salt and boil thirty-five minutes. Drain, then divide cauliflower in small bouquets. Season with half teaspoon salt and two saltspoons pepper, lightly roll in flour, dip in beaten egg and then lightly roll in grated Parmesan cheese, place in a frying basket and fry in boiling fat eight minutes or until a nice golden colour. Drain on a cloth and use as directed.

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Friday, Fourth Week of July Sliced Peaches (1828) Oatmeal Porridge (2) Eggs en Cocotte with Sardines White Perch Saute", Meuniere Salisbury Steaks (347) Julienne Potatoes (790) 2096. - EGGS EN COCOTTE WITH SARDINES Skin, bone and cut in small pieces six medium sardines, place in a saucepan with one and a half gills demi-glace (No. 122) and a little freshly chopped parsley. Mix well and boil five minutes. Divide the sauce into six cocotte-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Squeeze juice of half a sound lemon over, lay in a tin, set in oven five 2097. WHITE PERCH SAUTE, MEUNIERE Trim off fins and thoroughly wipe six fresh, fat white perch. Make three slight incisions on both sides of fish. Season with half teaspoon salt and two saltspoons pepper, lightly baste with cold milk, then roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, place in perch, one beside another, and fry for six minutes on each side. Remove, dress on a dish, sprinkle a little freshly chopped parsley over and squeeze juice of half a lemon on them. Place an ounce butter in the frying pan and toss on fire until a light brown colour, pour over the fish and serve.

Shrimps with Cream Boulettes of Turkey,* Finnoise (1290) Egg Salad Gateaux Religieuse (837) 2098. SHRIMPS WITH CREAM Shell one and a half pounds cooked shrimps and place them in a saucepan with one gill milk, one and a half gills cream, two tablespoons sherry, half teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg, lightly mix, and boil ten minutes. Knead on a plate an ounce butter with a tablespoon flour and add it, little by little, to the shrimps, lightly mixing while adding, cook two minutes longer, pour into a deep hot dish and serve.

2099. EGG SALAD Cut eight cold, hard-boiled eggs in quarters and place in a bowl. Season with four tablespoons dressing (No. 863), adding half teaspoon French mustard, mix well and serve.

*Use turkey left over from yesterday

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FRIDAY, FOURTH WEEK OF JULY 627 Radishes (58) Clams (145?) Olives Clear Green Turtle, Tomate Blue fish, Norwegienne Timbales of Potatoes Lamb Steaks, Colbert Okra, Andalouse Lobster Patties, Augusta (1612) Roast Guinea Fowl (1535) Romaine Salad (214) Gateaux, Polonaise 2100. CLEAR GREEN TURTLE, TOMATE Open a pint can of green turtle, thoroughly heat it in a bain-marie, then cut meat in half-inch-square pieces, place both meat and broth in a saucepan with one and a half pints strained consomme (No. 52), add half gill sherry, a tablespoon brandy and slowly boil twenty minutes. Pour in a pint hot tomato sauce (No. 16), boil five minutes. Pour into a soup tureen and serve.

2101. BLUEFISH, NORWEGIENNE Neatly trim a three-pound piece fresh bluefish, place in a large frying pan with a half gill white wine, two gills demi-glace (No. 122), juice of quarter of a lemon, one ounce butter, half teaspoon salt and saltspoon cayenne pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, dress fish on a dish. Strain sauce through a cheesecloth into a saucepan, boil five minutes, then add a tablespoon freshly grated horseradish, two tablespoons capers, four anchovies in oil cut in small pieces, and half teaspoon freshly chopped parsley; niix well, boil three minutes, pour over fish and serve with six heart-shaped bread croutons (No. 90), around the fish.

2102. TIMBALES OF POTATOES Boil in two quarts water six medium, peeled potatoes with a teaspoon salt for thirty minutes; thoroughly drain, then press through a potato masher into a saucepan, add two egg yolks, half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Set pan on fire and sharply stir with spatula while heating five minutes. Remove, lightly butter six individual moulds, then fill with the puree, neatly smooth surface, spread a very little butter over, set in oven to bake ten minutes. Remove, unmould on a dish and serve.

2103. LAMB STEAKS, COLBERT Cut three nice steaks of three-quarters of a pound each from a tender leg of lamb. Make a few light incisions around the skin of each, evenly season with teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter or lard in a frying pan, place the steaks one beside another in pan and gently fry eight minutes on each side. Dress on a hot dish. Pour a sauce Colbert (No. 121) over the steaks and serve.

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2104. OKRA, ANDALOUSE Trim, wash and drain twenty-four good-sized fresh, tender, sound okras. Peel and cut in slices four good-sized fresh peeled red tomatoes. Heat a tablespoon melted butter in a saucepan, add one finely chopped white onion and gently brown five minutes, then add the okras and tomatoes. Season with a light teaspoon salt, half teaspoon pepper and half teaspoon parsley. Carefully mix. Cover pan, then set in oven one hour. Remove, pour into a hot dish. Arrange three freshly prepared slices of toast, cut in half, around the dish and serve. 2105. GATEAUX, POLONAISE Roll out on a lightly floured table a pound of feuilletage (No. 756) to thickness of quarter of an inch and cut six even pieces two and a half inches square. Lightly baste with a little water (on top only), fold the four corners to meet in the centre, arrange them on a lightly wetted pastry sheet, lightly egg the surface, sprinkle a little granulated sugar over and set to bake in a brisk oven twenty-five minutes. Remove, then fill the four open lines with currant jelly so as to form a cross, dress on a dish with a folded napkin, and serve.

Saturday, Fourth Week of July Fresh Plums Cero-Fruto (1610) Shirred Eggs, San Sebastian Fried Whitebait (1123) Tripe, Lyonnaise (981) Lemon Griddle Cakes (577) 2106. FRESH PLUMS Select twenty-four thoroughly ripe, sound, fresh sweet plums, neatly wipe, dress on a compotier, and send to table with powdered sugar 2107. SHIRRED EGGS, SAN SEBASTIAN Cut in very small squares one large green pepper, place in a small saucepan with three sound, chopped, small shallots, a teaspoon melted butter, and fry for three minutes. Add one Spanish sweet pepper cut same shape, and one and a half gills tomato sauce (No. 16), lightly mix, cook for five minutes. Evenly divide the sauce into six shirredegg dishes and carefully crack two fresh eggs into each dish. Finely chop one ounce cooked lean ham and sprinkle it over the six dishes of eggs, set in oven four minutes, remove and serve. Clam Croquettes Irish Stew (425) Pear Tartlets

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SATURDAY, FOURTH WEEK OF JULY 629 2108. CLAM CROQUETTES Open twelve large fresh clams, place in a saucepan with their liquor and a half pint cold water, boil for five minutes, drain and finely chop. Heat one ounce butter in a saucepan, add one medium, finely chopped onion and fry to a ligfyt colour, then add two ounces flour; stir well while heating half a minute, then add a half pint of the clam liquor, mix well, boil two minutes and add the clams. Season with a saltspoon cayenne, saltspoon grated nutmeg, teaspoon French mustard and a tablespoon Worcestershire sauce, mix well and slowly cook ten minutes. Add a half teaspoon chopped parsley, juice of quarter 'of a sound lemon, two tablespoons cream and two egg yolks, thoroughly mix and cook two minutes. Transfer the force into a bowl and let thoroughly cool. Divide it in six equal par cS, roll out on a lightly floured table to cork-shaped forms, dip them in beaten egg, then in bread crumbs, place in a frying basket and fry in boiling fat for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve. 2109. PEAR TARTLETS Remove stems and peel six fresh, ripe, good-sized pears, cut in halves, remove seeds, cut in quarter-inch slices and place on a plate. Season with a teaspoon sugar, a half teaspoon vanilla essence tablespoon kirsch or maraschino, turn well in seasoning and let infuse till Prepare six tartlet crusts (No. 161). Remove the beans from the crusts and thoroughly wipe them. Evenly divide the pears into the six tartlets, then set in oven for ten minutes. Remove, spread a teaspoon currant jelly over each. Dress on a dish with a folded napkin and serve. Canapes of Anchovies (141) Radishes (58) Potage, Mousquetaire Small Flounder, Sur le Plat Potatoes, Brabant (1220) Broiled Chicken with Mushrooms Green Corn on the Cob (1864) Ribs of Lamb, Mint Sauce (255) Sliced Tomatoes (461) Creme au The" (Cream of Tea) 2 1 10. POTAGE, MOUSQUETAIRE Finely slice eight medium, sound, peeled, raw potatoes and place in a saucepan with a pint well trimmed and cleaned sorrel, one pound fresh mutton bones, a bay leaf, one bean garlic, one quart broth (No. 701) and two quarts water. Season with two teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Lightly mix and slowly boil one and a half hours. Press through a sieve into a basin, then through a cheesecloth into another saucepan, add half pint cooked green peas and the leaves of two branches chervil, lightly mix, boil five minutes, pour soup into a tureen and serve.

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21 1 1. SMALL FLOUNDER, SUR LE PLAT Peel off skin on both sides of three small flounders of a pound each and make an incision from head to tail on thick side of each fish. Then with a knife lift up filets from bone of each fish without separating from the bodies. Knead in a bowl one ounce butter, half teaspoon extract of beef, three finely chopped shallots, half teaspoon freshly chopped parsley and juice of half a lemon. Evenly divide this under the filets of each fish, well spread over. Place on a lightly buttered baking dish, pour one gill white wine around fish. Sprinkle three tablespoons fresh bread crumbs over. Season with teaspoon salt and half teaspoon pepper, then set to bake in oven forty-five minutes. Remove and send to table in same dish.

21 12. BROILED CHICKEN WITH MUSHROOMS Singe, cut head and feet from a tender three-pound chicken. Split through back without separating, remove spine bone, draw and wipe dry, take out breast bone and neatly flatten it, season with a teaspoon salt and half teaspoon pepper, then rub it well all over with tablespoon oil. Arrange on a double broiler and gently broil eight minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, squeeze juice of quarter of a lemon over and keep hot.

Place twelve sliced canned mushrooms in a saucepan with two tablespoons sherry and one and a half gills demi-glace (No. 122), let boil ten minutes, pour sauce over chicken and serve.

2113. CREME AU TH£ Place half ounce Oolong tea in a teapot, pour over a pint of boiling cream and let infuse fully one hour. Then strain through a cheesecloth into a small saucepan, add a pint milk, half saltspoon salt, eight egg yolks and four ounces sugar. Thoroughly mix with a whisk one minute, then press it through a cheesecloth into a quart pudding mould and place it in a saucepan with hot water up to half the height of the mould. Set in oven thirty-five minutes. Remove, place mould in a basin with ice water around and let cool off, take it up, wipe it, unmould on a cold Sunday, Fourth Week of July Raspberries in Cream (1846) Pettijohn Pood_(i7o) Fried Eggs with Curry Lamb Chop with Bacon (219) 2114. FRIED EGGS WITH CURRY Heat a half teaspoon melted butter in small black frying pan, dredge in half saltspoon curry powder, then carefully crack two fresh eggs into

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SUNDAY, FOURTH WEEK OF JULY 631 the pan. Season with one saltspoon salt, half saltspoon pepper and half iialtspoon curry powder. Fry for one and a half minutes on one side, turn over by a rapid movement of the handle of the pan and fry one and a half minutes again, then slide on a hot dish. Proceed to prepare five ether portions in the same way, then send to table. Fish Coquilles (1284) Terrine of Duckling, Hicks Kirsch Fruits Place in a saucepan two ounces raw ham cut in small pieces, two ounces raw lean veal, two ounces of raw lean beef, one pound clean, raw, cracked chicken bones, slice half a green pepper, one carrot, one white onion, two leeks and twenty-four fresh, sound okras. Moisten with four quarts water. Season with one and a half teaspoons salt, gently boil two and a half hours, skimming off scum once in a while, then strain it through a damp double cheesecloth into six cups and serve either hot or cold.

2116. TERRINE OF DUCKLING, HICKS Singe, cut off head and feet of a tender duckling of four pounds, split open, without separating, through back, draw, remove all bones, season inside of bird with half teaspoon salt, one saltspoon cayenne pepper, saltspoon grated nutmeg and saltspoon ground mixed allspice. Sprinkle two ounces peeled pistachios inside of duck, fold up to its original form. Place bones of the duck in a roasting pan with a small sliced carrot, three sliced shallots, one bay leaf and one clove. Spread a teaspoon melted butter over the bones, set in oven fifteen minutes, remove, place in mortar and pound to a pulp. Remove and place in a saucepan with two gills tomato sauce and two gills demi-glace (No. 122), and let reduce on fire to half the quantity. Strain through a sieve into a clean mortar and let cool off. Finely chop half pound raw lean veal with haK pound of fresh fat pork, place both in mortar, season with half teaspoon salt, one saltspoon cayenne, half saltspoon grated nutmeg, one saltspoon ground allspice, two tablespoons sherry and one tablespoon good old Jamaica rum, add two egg yolks and thoroughly pound all well together, then rub it through a wire sieve into a bowl. Line the bottom and sides of an oval earthen cocotte terrine with very thin slices of larding pork. Arrange three-quarters of the force at the bottom and sides of the terrine, place the duck in the centre, spread the remaining force over the duck, pour over two tablespoons sherry, cover with thin slices larding pork, place a bay leaf on top in the centre. Prickle the patty from top to bottom four or five times with a needle, place cover over, place the terrine on a roasting pan, pour in hot water up to a third of the height of mould, and set in oven one hour. Bring to oven door, lift up cover,

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pour in quarter gill brandy, re-cover and re-set in oven thirty-five minutes more. Remove, let stand in a cool place for ten minutes. Place an oval board on top of patty, then lay a pound weight on top of the board, and keep it in that condition until thoroughly cold. Unmould on a dish, remove all the lard around the terrine, neatly wipe the inside of same, then set on ice. Melt eight tablespoons jelly (No. 1879) in a small saucepan; pour one-third of the jelly into the terrine, let thoroughly set; sprinkle over a minced truffle. Replace the pate in the terrine, pour balance of the jelly all around between the terrine and patty, then let thoroughly congeal. Carefully immerse in cold water a few seconds, unmould on a dish with a folded napkin, decorate aU around with a few cleaned lettuce leaves and serve. 2117. KIRSCH FRUITS Two sound, juicy oranges, two good-sized pears, two peaches, four plums, half pint raspberries, two sound bananas, three slices pineapple and one sound apple. Peel, core and slice the fruits. Place in a bowl with two tablespoons fine sugar, one tablespoon Curasao and three tablespoons Swiss kirsch. Turn well in seasoning and serve. If any fresh cherries are at hand remove the stalks, stone and add to the other fruits. Salted Almonds (954) Olives Consomme, Massina Gold Salmon, Alaska Sliced Cucumbers (340) Filet Mignons with New Potatoes Rissole"es Sweetbread Cutlets, Sauce Perigueux Fresh Peas with Butter (1519) Punch, Creme Yvette (560) Roast Squabs with Cress (831) Muskmelon Ice Cream 21 18. CONSOMM£, MASSINA Prepare, strain and keep simmering in a saucepan a consomme (No. 52). Have one and a half gills cream in a small saucepan, place on the fire and as soon as it comes to a boiling point dredge in three tablespoons chestnut flour, sharply whisk while adding it, then let boil five minutes, occasionally mixing meanwhile; remove to the table, season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg, add the yolks of two eggs and two tablespoons sherry; mix well one minute. Lightly butter four individual pudding moulds, strain preparation through a cheesecloth into the moulds, place them in a small tin, pour hot water up to half their height and bake in a moderate oven with the door open ten minutes. Remove, let stand in a cool place five minutes, unmould, cut in slices quarter-inch thick, and place in a soup tureen. Pour two tablespoons good sherry and one tablespoon truffle liquor in the consomme*, boil two minutes, pour in the soup tureen over the chestnut custard and serve.

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SUNDAY, FOURTH WEEK OF JULY 633 2119. COLD SALMON, ALASKA Place three slices salmon of three-quarters of a pound each in a sauteuse with a half gill white wine, a pint water, two tablespoons vinegar, one sliced onion, two branches parsley, one bay leaf, one clove and a heavy teaspoon salt; let slowly come to a boil, then place pan in a cold place and let thoroughly cool off.

Prepare a Hollandaise sauce (No. 279), add to it half teaspoon anchovy essence, beat with a whisk until thoroughly cold. Whisk a half gill thick cream to a stiff froth and add to sauce, gently mix with spoon, then place it in a sauce bowl, Dress salmon on a cold dish with a folded napkin, decorate with a little parsley greens and send to table with the sauce separately.

2120. FILET MIGNONS WITH NEW POTATOES RISSOLE"ES Neatly trim top of a two-pound piece filet of beef, then cut in six even pieces. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper; repeatedly turn filets in seasoning, arrange on a broiler and broil three minutes on each side. Remove, dress on a hot dish, arrange twelve small potatoes rissolees around the filets, spread a maitre d'hotel butter (No. 7) over them and serve.

2121. POTATOES RISSOLEES Peel, wash and drain well twelve peeled sound new potatoes. Heat two tablespoons good lard in a frying pan, add potatoes and fry on the fire until a nice golden colour, turning once in a while. Sprinkle over a teaspoon salt, toss again, set in a moderate oven for twenty-five minutes. Remove, drain and serve.

2122. SWEETBREAD CUTLETS, SAUCE PE"RIGUEUX Soak six sweetbreads in cold water two hours. Remove and plunge in boiling water five minutes. Drain, then trim all around, place in a saucepan with a sliced carrot, one small sliced onion cut in small pieces, half ounce lard, half gill white wine and one pint broth (No. 701). Season with a light teaspoon salt, cover pan, slowly boil twenty minutes. Lift up breads with a skimmer, cut into quarter-inch-square pieces and keep on a plate till required.

Mix in a saucepan one and a half ounces butter with two ounces flour. Skim fat from surface of §weetbread broth, then strain through a Chinese strainer into the roux, mix well and let reduce to half the quantity, frequently mixing meanwhile; add six finely chopped canned mushrooms, half teaspoon chopped truffles, one saltspoon cayenne, half saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with whisk while cooking two minutes. Add the breads, gently mix, cook two minutes, transfer to a dish and let cool off. Roll out the force on a lightly floured table to six nice cutlet forms, dip in beaten egg, then roll in bread crumbs; arrange in a frying basket, plunge in boiling fat and fry eight minutes. Remove,

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drain on a cloth, dress on a dish, one overlapping another, crown like. Pour a sauce perigueux around them, adjust a fancy frill at the end of each cutlet and serve.

2123. MUSKMELON ICE CREAM Prepare a vanilla ice cream preparation (No. 42). Cut in halves, remove all the seeds from two ripe, sweet muskmelons. Scoop out the meat, press through a wire sieve into the vanilla preparation, mix well, then proceed to cook, freeze and serve, exactly the same as the vanilla. Monday, Fourth Week of July Watermelon (2080) Hominy (45) Omelette with Veal Kidneys Fried Filet of Sole, Tartare Sauce (487) Broiled Devilled Pig's Feet Rice Griddle Cakes (221) 2124. OMELETTE WITH VEAL KIDNEYS Trim off fat and remove skin from a fresh veal kidney, and cut in quarter-inch square pieces. Heat a tablespoon melted butter in a black frying pan, add the kidneys and fry five minutes, tossing well once in a while. Sprinkle over three saltspoons salt and saltspoon pepper, lightly toss and drain them.

Carefully crack eight fresh eggs into a bowl, add the kidneys, half a gill milk, half a teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold opposite sides to meet in centre, let rest for a minute, turn 2125. BROILED DEVILLED PIG'S FEET Split in two three fine, fat, cooked pig's feet. Season with half teaspoon salt and saltspoon white pepper. Spread a devilled butter (No. 1 1) on both sides of the feet, roll in bread crumbs, arrange on a double broiler and broil five minutes on each side. Remove, dress on a hot dish Marinaded Frogs' Legs, Fried Mutton Chops, Lilleoise Garfield Potatoes (1843) 2126. MARINADED FROGS' LEGS, FPIED Cut away feet from one and a half pounds fresh frogs' legs. Place in a small stone jar and cover with half vinegar and half water, adding one branch parsley, one sliced onion, one crushed bean garlic, a sprig

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MONDAY, FOURTH WEEK OF JULY 635 thyme and one bay leaf, mix well and let infuse in a cool place one hour. Drain on a cloth, roll in flour, place in a frying basket, shake a little, then plunge in boiling fat and fry eight minutes. Lift up, sprinkle half teaspoon salt over them, dress on a hot dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve. 2127. MUTTON CHOPS, LILLEOISE Neatly trim and flatten six tender mutton chops. Season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Mix on a plate three tablespoons fresh bread crumbs with an ounce lean, finely grated ham, a teaspoon freshly chopped parsley and one saltspoon crushed bay leaf. Dip chops lightly in beaten egg, then roll gently in the mixture, arrange on the broiler and broil each side five minutes. Dress on a hot dish, pour three gills tomato sauce (No. 16) in a sauteuse and let reduce on the fire to half the quantity, pour it around the chops Radishes (58) Anchovies Canape's (141) Country Family Soup Spanish Mackerel, Maitre d'Hotel (689) Potatoes. Demidoff (898) Beef k la Mode (534) Roast Duckling (187) Sliced Tomatoes (461) English Bread Pudding 2128. COUNTRY FAMILY SOUP Procure two quarts fresh green peas, shell them, plunge shells in a gallon boiling water and scald for five minutes, then drain on a sieve. (Keep the peas for Wednesday's dinner.) Heat two tablespoons good lard in a large saucepan, add quarter pound lean salt pork cut in small pieces, two sliced leeks, two sliced medium onions and one bay leaf; gently brown on the fire ten minutes, add the shells, cover pan and let sweat ten minutes; then add four good-sized sound peeled potatoes sliced, one quart broth (No. 701), and two quarts water; season with one and a half teaspoons salt and half teaspoon pepper. Lightly mix, re-cover pan and gently boil two hours. Remove, pass soup through sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 2129. ENGLISH BREAD PUDDING Cut into half-inch pieces half pound stale crustless bread, soak in a little cold milk five minutes; then squeeze out milk and place in a bowl, stir with wooden spoon a few minutes, then add two ounces butter, three ounces sugar, three egg yolks, two whole eggs, four ounces well-picked currants, six crushed macaroons, half teaspoon vanilla essence, one saltspoon salt and two gills cream. Sharply mix with wooden spoon until well amalgamated. Lightly butter a quart pudding mould, drop preparation into it, place in a saucepan, pour in hot water up to half the height

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of the mould and set in oven forty minutes. Remove, unmould the pudding on a hot dish, pour a Sabayon sauce (No. 102) over and serve. Tuesday, Fourth Week of July Huckleberries (1918) Quaker Oats (105) Scrambled Eggs with Onions Broiled Sirloin Steaks (6) Potatoes, Allumettes (196) 2130. SCRAMBLED EGGS WITH ONIONS Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper, sharply beat with fork one minute. Heat a tablespoon melted butter in a sauteuse, add one medium, finely chopped onion, gently brown five minutes, then drop in the eggs and cook six minutes, frequently stirring meanwhile. Dress on a Lobster, Creole Haricot of Lamb (597) Cauliflower Salad 2131. LOBSTER, CREOLE Boil two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt twenty minutes. Drain and let cool off. Crack shells from the claws and tails, carefully pick out meat and cut it in half-inch pieces. Place in a small saucepan one finely sliced seeded green pepper, one sliced white onion and one tablespoon oil, then nicely brown three minutes. Add the lobster, season with half teaspoon salt and saltspoon pepper, mix and brown five minutes. Then add three peeled and finely crushed red tomatoes; lightly mix and cook five minutes. Add six finely sliced canned mushrooms and one tablespoon sherry, mix lightly and slowly cook ten minutes, lightly mixing meanwhile. Pour the lobster into a vegetable dish, sprinkle a little freshly 2132. CAULIFLOWER SALAD Cut off stalk, trim outer leaves of a large, sound white head of cauliflower; detach bouquets from stalk, plunge in two quarts boiling watei with a gill milk and a teaspoon salt and boil twenty-five minutes. Drain on a sieve and let thoroughly cool off. Place bouquets in a bowl, season with four light tablespoons dressing (No. 863), carefully mix without breaking the pieces and serve.

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TUESDAY, FOURTH WEEK OF JULY 637 Clams (i4S7) Lyons Sausage (582) Olives Soupe, Originale Halibut, Scalloped with Cheese Chicken Negus Broiled Eggplant Leg of Mutton, Currant Jelly (523) Iced Pudding, Fleury 2133. SOUPE, ORIGINALE Heat one tablespoon melted butter in a saucepan, add four finely sliced leeks and gently brown six minutes; moisten with two quarts broth (No. 701). Season with teaspoon salt and half teaspoon pepper, boil ten minutes, then add two ounces raw rice and gently boil thirty minutes. Skin and remove seeds from a pound of fresh pumpkin, then cut it in quarter-inch-square pieces, plunge in boiling water ten minutes, drain pumpkin pieces in a sieve, add to the soup, and gently boil fifteen minutes more. Make a smooth hash with half bean garlic, two branches well-washed parsley, one branch chervil and twelve branches chives, add it to the soup with half pint milk, gently mix, simmer fifteen minutes more, pour the soup into a tureen and serve.

2134. HALIBUT, SCALLOPED, WITH CHEESE Remove bone and skin from a three-pound piece of fresh halibut, cut in th n slices and place on a dish. Season with teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, squeeze juice of half a sound lemon, sprinkle teaspoon parsley over and turn well in seasoning. Place in a sautoire an ounce flour and same quantity butter and knead thoroughly, then dilute with a light pint milk and let come to a boil. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, add two egg yolks and two ounces grated Parmesan cheese. Stir a little and boil one minute longer. Pour a little of the sauce at bottom of a china baking dish, arrange a layer of fish over sauce. Cover fish with more sauce, then a layer of fish, etc., until finished. Cover with sauce, sprinkle two tablespoons bread crumbs. Distribute half ounce butter in small bits on top. Set in moderate oven to bake forty- jive minutes. Remove and serve in the same dish. 2135. CHICKEN NEGUS Singe a tender three-pound chicken, draw, then cut in twelve even pieces. Season all over with a teaspoon salt and half teaspoon pepper, gently turn in flour, dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in a sautoire, arrange in the chicken and gently brown eight minutes on each side, then set in oven ten minutes. Remove and keep hot.

SMce in rings three medium white onions, turn well in flour and place in a frying basket, then fry five minutes. Lift up, shake well in the

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basket, sprinkle over a half teaspoon salt, dress on a large dish. Arrange chicken on top of onions. Prepare and place tomatoes on crusts (No. 1287) around the chicken and send to table with a Bearnaise 2136. BROILED EGGPLANT Peel and cut a medium egg plant into quarter-inch slices. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Turn pieces in seasoning, arrange on a double broiler and broil three minutes on each side. Remove, dress on a dish and serve.

2137. ICED PUDDING, FLEURY Prepare a quart of vanilla ice cream (No. 42). Finely chop six candied cherries, one candied orange peel, two candied apricots and two ounces angelica, place in a bowl with a tablespoon kirsch and mix well. Peel and remove stones from four sound, fresh peaches. Rub them through a wire sieve into the fruits. Beat in a basin to a froth half pint cream, adding two ounces sugar, half teaspoon vanilla essence, and mix well. Keep quarter the quantity of cream in a bowl. Add the fruits, peaches and three-quarters of the vanilla ice cream to the basin with the whipped cream. Mix well with a skimmer, then place in a clean, domeshaped quart mould. Tightly cover it and bury in the ice-cream tub with broken salted ice for one and a half hours. Unmould on a cold dish. Thoroughly mix a quarter of the vanilla with balance of whipped cream until liquid. Pour it over the pudding and serve. Wednesday, Fourth Week of July Eggs Molet, Moderne Fresh Mackerel, Broiled (388) Potato Sautdes (135) 2138. EGGS MOLET, MODERNS Boil twelve fresh eggs five minutes, take up and plunge in cold water one minute, remove, shell and place in a hot deep dish. Prepare a cream sauce (No. 736), add six finely sliced, canned mushrooms, two sweet peppers cut in small squares, three anchovies in oil cut in small pieces and half teaspoon freshly chopped parsley; mix a little, then let boil five minutes. Pour sauce over -eggs and serve.

Cold Consomme (1901) Soft Shell Crabs on Toast (1351) Mutton Kirl tie vs, Turbipo Jerusalem Artichokes, Rissole

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WEDNESDAY, FOURTH WEEK OF JULY 639 2139. MUTTON KIDNEYS, TURBIGO Carefully skin twelve very fresh mutton kidneys, then cut in onethird-inch-thick slices. Cut also six raw country sausages in half-inch pieces. Heat a tablespoon melted butter in a sautoire, add kidneys and sausages. Season with a light teaspoon salt and three saltspoons pepper, then briskly fry six minutes, frequently tossing meanwhile. Add four finely chopped shallots, lightly mix and brown two minutes, then add twelve canned mushrooms cut in halves. Pour in a half gill white wine and let reduce to a third of the quantity; pour in one gill demi-glace (No. 122), a gill tomato sauce, lightly mix and let briskly cook six minutes. Pour the kidneys into a deep dish, sprinkle a little finely chopped 2140. JERUSALEM ARTICHOKES, RISSOLE"

Peel, wash and drain twenty-four medium-sized, fresh, sound Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place artichokes in the pan and fry them to a nice brown colour all around. Sprinkle over a light teaspoon salt and two saltspoons white pepper. Set in oven twenty-five minutes. Remove with a skimmer, dress on a deep hot dish; sprinkle over a half teaspoon chopped parsley. Remove fat from pan, add one ounce butter, thoroughly heat, then squeeze in juice of half a sound lemon, lightly mix, pour it over the artichokes and serve.

Radishes (58) Canape's of Caviare (59) Potage Spaghetti, Lucernoise Polenta Quenelles Kingfish with White Wine Potatoes, Brioche (91) Squabs, en Cocotte, with Fresh Peas Green Corn Saute"s Souffle" of Maraschino (325) 2141. POTAGE SPAGHETTI, LUCERNOISE Prepare and strain a consomme (No. 52) in a saucepan, pour in one pint tomato sauce and let boil until required. Boil four ounces spaghetti in a quart water with half teaspoon salt ten minutes, remove, drain on sieve and |ut in half-inch pieces; add to the consomme with a polenta quenelles garnishing prepared as below, boil ten minutes longer, pour the soup into a tureen and serve with two ounces grated Parmesan cheese separately.

2 141 A. POLENTA QUENELLES Place three egg yolks in a bowl with one ounce butter, briskly stir with wooden spoon six minutes, or until creamy, then dredge in two and a half ounces yellow farina for polenta (Indian meal flour), season with two saltspoons salt, one saltspoon pepper and half saltspoon grated nutmeg.

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Mix well one minute. Have two quarts boiling water with a teaspoon salt in a saucepan on fire. Take up a teaspoon of the preparation, smooth surface with blade of a knife dipped in hot water, and with another teaspoon, also dipped in hot water, scoop out the preparation and drop it in the boiling water. Quickly proceed in same way until all the polenta is used. Boil until firm, drain on a cloth, neatly trim all around and use as directed.

2142. KlNGFISH WITH WHITE WlNE Scale, trim fins and cut off heads from two very fresh kingfish of one and a half pounds each. Split open without separating through front, remove spinal bones, place in a sautoire with half ounce butter, one gill white wine, a gill water, three finely sliced shallots, a branch parsley; squeeze in juice of quarter of a sound lemon. Season with half teaspoon salt and three saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty minutes. Lift up with a skimmer and place on a hot dish; remove all water from around fish on dish. Knead on a plate one ounce butter with an ounce flour and add it, little by little, to the fish liquor and briskly mix with a whisk while adding, then boil ten minutes. Dilute one egg yolk with a tablespoon cream, add to the sauce and sharply mix while heating one minute. Strain the sauce through a Chinese strainer over the fish. Arrange six heart-shaped bread croutons (No. 90) around fish and serve.

2143. SQUABS, EN COCOTTE, WITH FRESH PEAS Cut off heads and legs from six fresh squabs, draw and truss. Place on a tin, baste each with a little melted butter, then set in a brisk oven ten minutes. Remove and place in an earthen cocotte dish, add threequarters pint shelled peas, from Monday, one ounce raw lean ham cut in quarter-inch-square pieces and twelve small onions previously browned in a teaspoon of butter. Season with a teaspoon salt and three saltspoons pepper, moisten with one gill broth and one gill tomato juice. Knead a teaspoon butter with a teaspoon flour and divide in small bits over all. Tie in a bunch one branch parsley, one branch chervil, half a bean garlic and add to the squabs. Tightly cover, then set in oven forty-five minutes. Remove and send to the table without uncovering. 2144. GREEN CORN SAUTES Cut off stalks, remove leaves and silk from six medium, sound ears green corn. Plunge in three quarts boiling water with one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, let cool off a little. Carefully run a knife between the sections — lengthwise — so as to easily detach from cob, then with back of knife blade press grains off cobs. Have an ounce butter in a black frying pan, and when it is thoroughly hot add the corn. Season with half a teaspoon salt and three saltspoons pepper, toss well and fry ten minutes, frequently tossing meanwhile. Transfer to a vegetable dish and serve.

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THURSDAY, FOURTH WEEK OF JULY 641 Thursday, Fourth Week of July Sliced Peaches (1828) Grape-Nuts (1371) Eggs, 'Robert Mutton Hash, Singapore (717) Hashed Brown Lyonnaise Potatoes (1529) 2145. EGGS, ROBERT Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish. Evenly season with half teaspoon salt and three saltspoons pepper. Set in oven two minutes. Bring dishes to oven door. Divide a Robert sauce (No. 1066) over them equally and reset in oven two minutes longer. Fish Coquilles (1284) Galantine of Fowl with Jelly (1880) Portuguese Salad 2146. PORTUGUESE SALAD Peel and cut in halves two medium, sound cucumbers. Remove spongy parts and finely slice. Slice very finely one small Spanish onion, two medium, fresh red tomatoes, two Spanish peppers and two sound peeled and cored apples. Place these in a salad bowl, season with four tablespoons dressing (No. 863). Mix well and serve. Ham Canapes (301) Croute-au-Pot Pompano Saute with Fines Herbes Potatoes, Bordelaise (1190) Filet Mignons, B^arnaise Sauce Rum Jelly (1171) 2147. CROUTE-AU-POT Place a two-pound piece shin of beef and a beef marrow bone in a large saucepan, pour in four quarts water, season with two teaspoons salt and half teaspoon pepper, set on fire and as soon as it comes to a boil skim fat from surface, then slowly boil one hour. Cut a half head clean, very small white cabbage in quarters, scald in boiling water five minutes to take away the strong odor, add to the soup with two medium carrots, two turnips and one onion; tie in a bunch two leeks, one branch parsley, one branch celery, one branch chervil, one sprig thyme, one bay leaf and one clove and add to the soup. Cover pan and slowly boil one hour longer. Remove all vegetables from pan, cut carrots and turnips

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in slices, the cabbage in half-inch squares, place in an earthen soup tureen with six slices toasted French roll, strain the broth through a damp doubled cheesecloth over the vegetables and bread and serve. 2148. POMPANO SAUT£ WITH FINES HERBES Trim off fins and thoroughly wipe two fresh pompanos of one and a half pounds each. Season with teaspoon salt and half teaspoon pepper. Lightly baste with cold milk, then lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, add the fish one beside another and fry five minutes on each side, then set in oven for ten minutes. Remove, dress fish on a hot dish, sprinkle over half teaspoon finely chopped parsley, two saltspoons chopped chervil and two saltspoons chopped chives. Squeeze juice of half a sound lemon into pan with the butter, lightly toss, pour over fish and serve. 2149. FILET MIGNONS, BEARNAISE SAUCE Neatly trim two pounds filet of beef, then cut in six even pieces, flatten and season with teaspoon salt and half teaspoon pepper, lightly rub them with a little oil, arrange on broiler and briskly broil three minutes on each side. Remove, arrange six freshly prepared round toasts on a dish and lay filets on top. Pour a Bearnaise sauce (No. 34) over filets, pour half a gill of hot tomato sauce (No. 16) around and Friday, Fifth Week of July Raspberries (1846) Rice Flour (464) Poached Eggs, St. Germain Beef,* Anglaise (513) Commeal Pones (990) 2150. POACHED EGGS, ST. GERMAIN Boil a pint shelled, tender green peas in a quart boiling water with teaspoon salt fifty minutes. Thoroughly drain on sieve, then pound in mortar to a pulp and rub through wire sieve into a small saucepan, adding two tablespoons good cream, half ounce butter, three saltspoons salt, three saltspoons sugar and two saltspoons white pepper. Thoroughly mix with wooden spoon while heating three minutes. Dress the puree on a large hot dish, well spread over. Arrange twelve freshly poached eggs (No. 106) over the pure*e and serve. Clam Chowder (331) Fish Curry, Goa Turkey Hash.t en Bordure (953) Macaroni, Polonaise * Using beef left over from Wednesday t Using the turkey left over from yesterday

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FRIDAY, FIFTH WEEK OF JULY 643 2151. FISH CURRY, Go A Cut head off a fresh striped bass of three pounds, split in two through back, remove spinal bone and skin from the filets, cut meat in twelve even pieces and keep on a plate. Place bones, head and skin in a saucepan with a quart water, two teaspoons salt and three saltspoons pepper, then boil thirty minutes. Finely slice a small carrot, a small onion, half a green pepper, one medium apple, one ripe tomato and one bean garlic; place these in a saucepan with a tablespoon melted butter, then add one bay leaf, a sprig thyme and half teaspoon fresh or dried chopped mint; gently brown eight minutes, add two tablespoons flour; thoroughly mix one minute. Strain the fish broth into this pan, add a good teaspoon curry powder, a teaspoon Worcestershire sauce, a saltspoon grated nutmeg and rind of quarter of a lemon. Mix well and slowly boil thirty minutes. Press through a strainer into another saucepan, add the fish with two tablespoons fresh cocoanut, gently mix, boil twentyfive minutes. Dress on a hot dish, arrange a boiled rice (No. 490) around the fish and serve.

2152. MACARONI, POLONAISE Plunge three-quarters of a pound Italian macaroni in three quarts boiling water with teaspoon salt and boil forty minutes. Drain on sieve, replace in the dried saucepan, add ounce butter, ounce grated Parmesan cheese and ounce grated Swiss cheese, mix well without breaking. Dress on a deep hot dish.

Place two tablespoons melted butter in a black frying pan with two tablespoons fresh bread crumbs, toss well on fire until the crumbs are a nice golden colour, then pour over the macaroni and serve. Radishes (58) Clams (1459) Olives Bisque of Crawfish Pickerel, Caper Sauce (1884) Potato Croquettes (390) Lamb Chops, Soubise (93) Butter Beans (1494) Vol au Vent, Dieppoise Scotch Pudding (420) 2153. BISQUE OF CRAWFISH Thoroughly wash thirty small live crawfish in cold water. Remove tails from eighteen of them, plunge in boiling water with a little vinegar and salt and boil ten minutes, drain, remove shells and keep tails on a plate until required. Thoroughly pound the thirty crawfish in mortar to a fine pulp. Heat one ounce butter in a large saucepan, add the crawfish, as well as a finely sliced carrot and one finely sliced onion, then briskly cook ten minutes, frequently stirring meanwhile; then add one pint fresh crushed tomatoes, two quarts broth, one-quarter pint white wine, two branches parsley, one branch chervil, one bay leaf, one clove and three ounces raw rice; season with a good teaspoon salt and two

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saltspoons cayenne pepper and let gently boil one hour, occasionally mixing meanwhile. Remove, pass the bisque through sieve into a basin, then through a fine Chinese strainer into a clean saucepan, set pan on fire, and as soon as it comes to a boil add one gill cream, a half ounce good butter, juice of a quarter of lemon and the crawfish tails. Continually mix with wooden spoon until it comes to a boil. Pour the bisque into a soup tureen and serve.

2154. VOL AU VENT, DIEPPOISE Prepare and keep hot a vol au vent (No. 757). Place in a saucepan twenty-four cooked shelled shrimps, eighteen freshly opened little neck clams without the liquor, twelve whole canned mushrooms and one small sliced truffle. Tie in a bunch two branches parsley and two branches chervil and add to pan, moisten with a gill white wine and two gills broth (No. 701). Season with half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, lightly shuffle pan, cover and simmer ten minutes. Mix in another saucepan one ounce butter with one and a half ounces flour, heat half minute, then strain liquor from the other pan into this, continually mix until it comes to a boil and boil five minutes. Dilute an egg yolk in half gill cream, add it to sauce, and sharply mix with a whisk while cooking one minute. Remove the bouquet, pour sauce into other pan with ingredients, and lightly mix. Place the vol au vent on a hot dish, fill up with the preparation, sprinkle a little chopped parsley over, place the cover on and serve. Saturday, Fifth Week of July Blackberries (1925) Force (979) Eggs Cocotte, Colgate Potatoes, Saratoga (156) 2155. EGGS COCOTTE, COLGATE Heat a teaspoon melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then pour in two tablespoons sherry, one gill demi-glace (No. 122), half teaspoon anchovy essence, juice of quarter of a lemon, half teaspoon chopped chives and half saltspoon cayenne pepper, mix well and boil six minutes. Evenly divide sauce in six cocotte dishes, crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Set in oven five Canape's, Hongroise Ufites of Beef with New Carrots

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SATURDAY, FIFTH WEEK OF JULY 645 2156. CANAPES, HONGROISE Cut from a stale loaf of sandwich bread six slices a half inch thick, then cut slices in two-and-a-half-inch-diameter circular pieces, lightly butter both sides, roll in grated Parmesan cheese, fry in a frying pan with tablespoon butter until a good golden colour and keep hot on a plate. Boil three peeled medium potatoes in salted water thirty minutes, thoroughly drain, then press through a potato masher into a bowl, add half pound smoked salmon, cut in very small pieces, two egg yolks, two tablespoons cream, half teaspoon salt, three saltspoons paprika and saltspoon grated nutmeg, thoroughly mix. Evenly divide the force over the six canapes. Neatly smooth top with blade of a knife to domeshaped form, lightly butter surface, sprinkle a little Parmesan cheese over, place on a tin, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve.

2157. COTES OF BEEF WITH NEW CARROTS Procure two single ribs tender beef. Neatly trim all around, season with good teaspoon salt and half teaspoon pepper. With a larding needle insert a few strips of larding pork on surface of each rib. Heat one tablespoon melted butter in a braising pan, place the cotes in the pan, one beside another, and gently brown on range ten minutes on each side. Add twelve sliced new carrots and brown five minutes more. Moisten with one gill claret. Cover pan and let reduce ten minutes. Pour in one gill demi-glace (No. 122) and one gill tomato sauce. Finely chop four sound shallots, two branches parsley, half a bean garlic, a few branches chives, and add to pan. Set in oven twelve minutes. Remove ribs, dress on a hot dish, slowly boil sauce ten minutes on range. Skim off fat from surface of gravy, then pour contents of pan over ribs Salted Peanuts (954) Olives Potage, Mussulman Red Snapper au Gratin Ham, Champagne Sauce Spinach a 1'Anglaise (247) Roast Squabs, Watercress (831) Cannelons with Whipped Cream 2158. POTAGE, MUSSULMAN Blanch one pint dry, split green peas in boiling water five minutes. Remove and thoroughly drain on sieve. Peel, wash and slice fifteen Jerusalem artichokes; add to peas. Heat two tablespoons melted butter in a large saucepan, add one sliced onion, two sliced leeks, quarter pound salt pork, cut in small pieces, and two bay leaves; gently brown five minutes, then add peas and artichokes with two quarts water, one quart broth (No. 701) and two branches chervil. Season with two

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teaspoons salt and half teaspoon pepper. Cover pan and gently boil two hours and a half. Remove, pass the puree through sieve into a basin, then through Chinese strainer into another saucepan, pour in one pint tomato sauce (No. 16), mix well, boil five minutes, pour soup into a tureen and serve with a plate of bread croutons (No. 23) separately. 2159. RED SNAPPER AU GRATIN Remove skin and bones from a three-pound very fresh red snapper. Cut in thin slices, place on a dish. Season with a level teaspoon salt, three saltspoons pepper, half teaspoon chopped parsley; squeeze in juice of half a sound lemon, pour in half gill white wine, turn well in seasoning and let infuse until required. Prepare an Italian sauce (No. 1244), pour a quarter of it into a baking dish, then place a third of the fish over, then another fourth of the sauce, a layer of fish, then the sauce, and so on until finished. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits butter on top. Set in moderate oven forty-five minutes. Remove, cut a lemon in half, finely slice it, arrange slices around fish and serve.

2160. HAM, CHAMPAGNE SAUCE Procure three slices ham, sawn crosswise, of three-quarters of a pound each Trim off skin all around, slightly flatten them. Season with half teaspoon white pepper. Heat two tablespoons melted butter in a sauteuse, arrange in the slices of ham, one beside another, and nicely fry eight minutes on each side. Arrange on a hot dish. Remove fat from pan (save it for frying purposes). Pour a champagne sauce in same pan, mix well at bottom so as to retain flavour of the ham, and boil five minutes. Pour sauce over the ham and serve.

2161. CHAMPAGNE SAUCE Heat a tablespoon melted butter in a saucepan, add one sliced carrot, half a sliced onion, one ounce ham cut in small pieces, a bay leaf, one sprig thyme and one clove; gently brown ten minutes, frequently stirring meanwhile. Pour in a pint champagne cider and let reduce until nearly dry. Pour in one gill demi-glace (No. 122) half gill tomato sauce, and boil ten minutes. Strain the sauce through a Chinese strainer and use as directed.

2162. CANNELONS WITH WHIPPED CREAM Procure six small sticks wood, three and a half inches long by one inch in diameter. Roll out on a lightly floured table half a pound feuilletage (No. 756) to a fourth of an inch in thickness, then cut in bands half an inch wide. Lightly wet one side of each band, then carefully twist the bands around the sticks, wet parts up, to completely cover sticks. Place in a lightly wetted baking tin, egg surface of the cannelons, and set in oven twenty minutes. Remove, let rest six minutes. Detach sticks from cakes, then fill them with whipped cream (No. 337). Dress on dish with a folded napkin, sprinkle a little powdered sugar over and

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SUNDAY, FIFTH WEEK OF JULY 647 Sunday, Fifth Week of July Farina Gruel (74) Shirred Eggs, Orner Pacha Stewed Creamed Potatoes (no) 2163. SHIRRED EGGS, OMER PACHA Mix in a saucepan one and a half tablespoons melted butter with one and a half tablespoons flour, heat half minute, then pour in one and a half gills cream and add a tablespoon grated Parmesan cheese. Season with three saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg, and mix until it comes to a boil. Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and three saltspoons pepper, then evenly divide sauce over the six dishes. Sprinkle a little grated Parmesan cheese over eggs, set in oven five minutes. Remove and serve. Broiled Devilled Lobster (158) Timbales, Milanaise Cauliflower Sautes (631) Rice, Imperatrice (1234) Soak in cold water thirty minutes a large bunch fresh red radishes with the stalks and green leaves; wash well and drain, then finely slice and place in a saucepan with two pounds finely chopped shin of beef, one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, a sprig thyme and one clove. Moisten with three quarts water. Season with teaspoon salt, lightly mix, then set pan on fire, and as soon as it begins to boil set pan on corner of range and slowly simmer two and a half hours. Remove, strain through a double cheesecloth into six cups and serve either hot or cold. 2165. TIMBALES, MILANAISE Plunge quarter pound macaroni in two quarts boiling water with two teaspoons salt and boil forty minutes. Drain on sieve. Lightly butter six individual pudding moulds. Place a thin slice truffle at bottom of each mould, then cut macaroni in long pieces the height of the moulds. Arrange macaroni against sides of moulds, standing up. Finely chop six ounces raw lean veal, place in a mortar with two egg yolks, two ounces bread panade (No. 1795), half teaspoon salt, saltspoon cayenne pepper, half saltspoon grated nutmeg and a saltspoon ground mixed allspice, then thoroughly pound; press through a wire sieve into a bowl, add one truffle cut in small squares, teaspoon rum, tablespoon sherry, mix well, then pour in half gill cream, little by little, sharply mixing mean-

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while. Add then an ounce cooked ham and one ounce cooked tongue, cut in small squares. Mix well, then fill with it the inside of the timbales, place on a tin, cover with a lightly buttered paper, pour hot water up to half their height, set in oven fifteen minutes. Remove, pour a gill hot tomato sauce on a hot dish, unmould the timbales over and serve. Canapes Moreno, Russe (355) Consomme, Algerien Planked Pompano, Breslin (1608) Potatoes, Persillade (63) Larded Filet of Beef, Providence Fresh Peas, Avignonnaise (2078) Green Corn (1864) Richmond Ice Cream 2166. CONSOMME, ALGERIEN Prepare and strain a consomme (No. 52) into another pan, add three ounces tapioca, mix well and let boil fifteen minutes, mixing once in a while. Cut a medium, sound egg plant in half, peel one half and cut in small pieces (keeping the other half). Heat one tablespoon melted butter in a black frying pan, add the pieces of egg plant and fry ten minutes, tossing meanwhile. Sprinkle half teaspoon salt, toss a little, then drain on a cloth and add to the consomme; lightly mix, boil five minutes, pour soup into a soup tureen and serve.

2167. LARDED FILET OF BEEF, PROVIDENCE Procure a two-and-a-half-pound piece filet of beef, remove all fat and skin from top, then lard with a few thin strips of pork on top. Season with teaspoon salt and half teaspoon pepper. Place a mirepoix (No. 271) in a roasting pan, lay filet on top. Finely chop the fat trimmed off from top of beef and place in pan around the filet. Set to roast in oven thirty-five minutes, frequently turning and basting. Remove, dress on a hot dish. Arrange six timbales of rice (No. 521) around the filet and keep hot.

Skim the fat from surface of gravy in the pan. Then pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16), and let boil ten minutes. Finely slice six canned mushrooms and twelve stoned olives, place in a saucepan with half gill sherry and let reduce five minutes. Strain sauce through a Chinese strainer into this pan, boil ten minutes, then pour sauce over the filet. Sprinkle a little chopped 2168.- RICHMOND ICE CREAM Prepare a vanilla ice cream (No. 42). Peel, remove stones and press through a sieve into a bowl six medium, fresh ripe sweet peaches, add to the ice cream in the freezer, with two tablespoons maraschino, and thoroughly mix with spatula. Then fill up a quart-brick ice-cream mould with the cream, tightly cover and bury it in the ice-cream tub for one and a half hours.

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MONDAY, FIRST WEEK OF AUGUST 649 Cut half a well-trimmed and cored pineapple in very small square pieces, place in a small saucepan with one ounce sugar, a half gill water, three-quarters gill raspberry syrup, half gill good rum, and boil five minutes. Remove and let cool off. Immerse the brick of ice cream in lukewarm water for a few seconds and wipe well. Unmould it on a cold dish, pour sauce over and serve.

Monday, First Week of August Gooseberries and Cream Boiled Grits (131) Fried Eggs, Biarritz Broiled Bluefish, Maitre d'H6tel (326) Smoked Beef in Cream (329) Copeaux Potatoes (905) Kiimmel Cakes (1691) 2169. GOOSEBERRIES AND CREAM Pick off stems, thoroughly wash and carefully drain on a cloth a quart fresh, sound, large gooseberries. Place on a compotier. Sprinkle two tablespoons powdered sugar over, lightly mix. Whisk one and a half gills cream till well thickened but not quite to a froth, adding two tablespoons sugar; whisk for a minute, pour it over the gooseberries and 2170. FRIED EGGS, BIARRITZ Cut from a stale loaf of sandwich bread six slices quarter of an inch thick, lightly trim off crusts, dip in milk, then in beaten egg. Heat one and a half tablespoons melted butter in a frying pan, add the slices of toast, one beside another, and fry three minutes on each side. Remove, place on a hot dish.

Broil six very thin slices raw ham one minute on each side, arrange a slice on top of each slice of toast. Heat in a small black frying pan a teaspoon melted butter, crack in one fresh egg and fry three minutes, then lift up with a skimmer and lay over toast. Prepare five more in a similar way. Season equally with a very little salt and white pepper and Cutlets of Crabs Galantine of Fowl (1880) Sliced Tomatoes (461) 2171. CUTLETS OF CRABS Heat one ounce butter in a saucepan, add one finely chopped small white onion and gently brown three minutes; add two ounces flour, stir while heating one minute, then pour in one and a half gills cream; sharply mix until it comes to a boil, then add a half teaspoon freshly chopped parsley, half a bean chopped garlic, one tablespoon Worcestershire sauce, half teaspoon French mustard, half teaspoon salt, one salt-

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spoon cayenne pepper, one saltspoon grated nutmeg and two egg yolks. Sharply mix with whisk while cooking two minutes. Add then one and a half pounds fresh crab meat flakes, carefully mix with wooden spoon without mashing the meat; heat well two minutes. Transfer the preparation to a dish and let cool off. Then divide in six equal parts, roll out to cutlet-shaped forms, dip in beaten egg, then roll in bread crumbs, place in a wire frying basket and fry in boiling fat ten minutes. Drain well, arrange on a hot dish with a folded napkin, decorate with parsley greens and serve with one gill of tomato sauce separately. Radishes (58) Celery (86) Puree of Prunes Sheepshead, Clam Sauce Potatoes, Rissolee (2121) Duckling, Bigarade Eggplant and Tomato, Athenienne (1410) Roast Beef (126) Lettuce Salad (148) Jelly, Angelique (1779) 2172. PURE"E OF PRUNES Soak one and a half pounds California prunes in lukewarm water over night, drain, remove stones and place in large saucepan with a sliced medium onion, two branches parsley, two branches chervil, two bay leaves, two cloves, one cinnamon stick, one and a half ounces sugar, half teaspoon salt and one saltspoon grated nutmeg. Crack prune stones and place with prunes. Moisten with a gill claret, one pint pure tomato juice, one pint demi-glace (No. 122), and one and a half quarts white broth (No. 701). Lightly mix, cover pan and let slowly boil one hour. Remove, pass puree through sieve into a basin, then through a Chinese strainer into another saucepan; add, little by little, half ounce good fresh butter; constantly mix with wooden spoon until thoroughly melted. Remove, pour puree into a soup tureen and serve. 2173. SHEEPSHEAD, CLAM SAUCE Neatly trim a three-pound piece fresh sheepshead, place in a sautoire with half ounce butter, half gill white wine, one gill water, two branches parsley, juice quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, carefully dress fish on a hot dish, pour a clam sauce over and serve.

2174. CLAM SAUCE Plunge twenty-four freshly opened little neck clams in half gill boiling water and boil three minutes. Thoroughly drain them, keeping the liquor. Mix in a saucepan one and a half tablespoons melted butter, two tablespoons flour, and heat half minute. Pour in half gill milk and half gill cream, mix well until it comes to a boil. Add the clams. Season with three saltspoons salt and saltspoon cayenne pepper, lightly mix and let boil five minutes, add the liquor of clams, dilute an egg yolk in tablespoon cream and a few drops lemon juice, add to the sauce, and sharply mix while heating one minute. Remove and use as required.

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TUESDAY, FIRST WEEK OF AUGUST 651 2175. DUCKLING, BIGARADE Singe, cut off head and legs from a tender five-pound duckling, draw, neatly wipe and truss. Place a mirepoix (No. 271) in a roasting pan, lay bird over. Season inside and all around with a heavy teaspoon salt and half teaspoon pepper, baste with a little melted butter, pour quarter gill water in the pan. Set in oven to roast forty minutes, turning and basting once in a while. Remove, dress on a hot dish and untruss. Remove rind from two sound oranges and cut oranges in halves lengthwise, then slice very finely, remove seeds, arrange slices around the duck. Pour a bigarade sauce over and serve.

N. B. Keep rinds of the two oranges for sauce.

2176. SAUCE BIGARADE Entirely remove the white part of the two orange rinds, then cut them in small julienne strips, place and boil in boiling water ten minutes. Drain, place in a small saucepan with two tablespoons currant jelly, half gill port wine, juice of a sound orange, one and a half gills demiglace (No. 122), and half saltspoon cayenne pepper. Mix well, let reduce to half the quantity, mixing once in a while, then serve as directed. Tuesday, First Week of August Huckleberries (1913) Barley and Cream (1068) Omelette with Cauliflower Fresh Herrings (133) Beef Hash, Moreno Jelly Cakes (1554) 2177. OMELETTE WITH CAULIFLOWER Remove stalk and leaves from a medium, fresh, sound cauliflower, place in a saucepan with two quarts water, one gill milk, one teaspoon salt, and boil forty minutes. Remove, drain, then press through a sieve into a small saucepan, add teaspoon butter, three saltspoons grated nutmeg, and sharply mix while heating three minutes. Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat tablespoon melted butter in a frying pan, drop in the eggs, sharply mix with fork two minutes, let rest for half a minute. Spread a third of the cauliflower over the omelette, fold up the sides to meet in the centre, let rest for one minute. Turn on a hot dish, arrange balance of cauliflower at both ends of the dish and serve. 2178. BEEF HASH, MORENO Cut meat from roast beef left over from yesterday in dice-shaped pieces. Cut in same shape half the quantity cold boiled potatoes. Heat in a saucepan one tablespoon melted butter, adding one finely chopped white onion and nicely brown five minutes. Add beef and pota-

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toes, with four Spanish sweet peppers cut in small squares. Moisten with pint of broth (No. 701). Season with light teaspoon salt and saltspoon grated nutmeg. Mix well, cover pan, and set in oven one hour. Remove, dress hash on a hot dish, arrange six heart-shaped bread croutons (No. 90) around the hash. Sprinkle a little chopped parsley over Soft Clams, Griswold Ragout of Lamb, Parisienne Rhubarb Tartlets (796) Peel and boil for fifteen minutes four medium, sound red beets, drain, slice very finely and place in a saucepan with two pounds chopped shin of beef, one sliced carrot, one ditto onion, two ditto leeks, two branches parsley, one branch chervil, two bay leaves and two cloves; pour into the pan three quarts water, season with two teaspoons salt and half teaspoon pepper, mix well and let slowly come to a boil, mixing once in a while, then keep pan simmering two hours; remove, strain the broth through a double cheesecloth into six cups and serve either hot or cold. 2180. SOFT CLAMS, GRISWOLD Open forty-eight good-sized very fresh soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in a quart of boiling water two minutes, drain and place in a sautoire with quarter teaspoon finely chopped parsley, quarter teaspoon chopped chervil, half teaspoon salt, saltspoon cayenne pepper, two tablespoons port wine and two tablespoons good brandy. Carefully mix by shuffling pan. Cover pan and let steam five minutes. Transfer clams into a chafing dish or soup tureen, spread a Hollandaise sauce (No. 279) over, finely chop half a medium seeded green pepper, sprinkle it over the clams and serve without mixing.

2181. RAGOUT OF LAMB, PARISIENNE Cut into two-inch-square pieces one and a half pounds of neck and one and a half pounds breast of lamb. Heat two tablespoons lard in a braising pan, add the meat. Season with two teaspoons salt and half teaspoon pepper and lightly brown twenty minutes, frequently turning the pieces once in a while. Remove all fat from pan, sprinkle over two tablespoons flour, stir well, then moisten with one and a half pints water and a pint pure tomato juice. Mix well, let come to a boil. Add twelve small white onions, previously browned in a little butter, and twelve small new potatoes, peeled. Tie in a bunch two branches parsley, two branches chervil, six branches chives, a sprig thyme, one bay leaf, one clove and one bean garlic and add to pan, place lid on and boil five minutes, then set in oven twenty-five minutes. Add then half pint shelled peas and twelve canned mushrooms, lightly shuffle pan and reset in oven

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WEDNESDAY, FIRST WEEK OF AUGUST 653 forty-five minutes longer. Remove, take up bouquet, skim fat from surface of the ragout. Dress on a deep dish, sprinkle a little parsley Potage, Togo Cold Brook Trout, Sauce Siberienne Entrecotes, Bordelaise (1483) Spinach au Veloute" (1763) Raspberry Ice Cream (1978; Chocolate Macaroons (291) 2182. POTAGE, TOGO Cut half a boned fowl, quarter pound raw lean veal and quarter pound raw lean mutton in half-inch-square pieces. Place in a saucepan with one ounce butter and cook ten minutes, stirring once in a while; moisten with two and a half quarts water and one quart broth (No. 701); season with two teaspoons salt, half teaspoon pepper and half teaspoon curry powder. Thoroughly clean the other half fowl and add to the soup with two chopped onions, and two chopped seedless green peppers. Lightly mix and boil thirty-five minutes, then add two ounces raw rice and boil forty-five minutes more. Remove the half fowl, add one teaspoon freshly chopped parsley to the soup; boil five minutes longer. Skim fat from surface of soup, pour it into a tureen and serve. 2183. COLD BROOK TROUT, SAUCE SIBERIENNE Cut off fins with scissors, draw and neatly wipe three medium brook trout, place in a frying pan with half-o-ill white wine, tablespoon vinegar, juice of half a sound lemon, two gills water, two branches parsley and half teaspoon salt. Cover fish with buttered paper and gently boil on the fire fifteen minutes. Remove and let cool off in the same pan. Dress trout on a cold dish with a folded napkin, decorate with six cleaned leaves fresh lettuce and serve with a Siberienne sauce, separately. 2184. SAUCE SIBERIENNE Prepare a mayonnaise sauce (No. 70), adding — when made — half teaspoon anchovy essence and teaspoon very fine, freshly grated horseradish; place vessel on ice, briskly mix with a whisk until thoroughly cold, and serve as required.

Wednesday, First Week of August Muskmelons (2056) Sago with Cream (1583) Scrambled Eggs with Shrimps Kingfish Saute" (773) Broiled Ham (277) Potato Fritters

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2185. SCRAMBLED EGGS WITH SHRIMPS Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork one minute. Shell twelve cooked shrimps and cut in third-of-an-inch pieces, place in a sauteuse with tablespoon melted butter and fry five minutes, tossing meanwhile. Sprinkle over two saltspoons salt and half teaspoon chopped parsley; lightly toss. Drop in the eggs and cook six minutes, briskly mixing occasionally. Dress on a hot dish. Arrange six heart-shaped bread croutons (No. 90) around the eggs and serve. 2186. POTATO FRITTERS Peel arid grate into a bowl three medium, sound raw potatoes, add two tablespoons flour, two raw eggs, half teaspoon chopped parsley, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and one saltspoon baking powder. Sharply mix with wooden spoon until well amalgamated. Heat two tablespoons melted lard in a large black frying pan, then drop the preparation in the pan in twelve equal cake forms and slowly fry six minutes on each side. Remove, drain on a cloth, then dress on a hot dish and serve. Crab Meat, Mayonnaise (2066) Chicken Pot Pie, American (159) Green Corn Sautes, Creole Fresh Peaches with Rice 2187. GREEN CORN SAUTES, CREOLE Cut away stalks, remove leaves and silk from six fresh, sound white ears green corn. Then with back of a knife blade detach from the cobs. Heat a tablespoon oil in a frying pan, add one finely chopped seeded green pepper and one small chopped white onion. Nicely brown three minutes, add corn and fry eight minutes, occasionally tossing meanwhile; add two finely chopped peeled red tomatoes. Season with half teaspoon salt and half teaspoon sugar, toss well and cook eight minutes, lightly mixing meanwhile. Dress on a vegetable dish and 2188. FRESH PEACHES WITH RICE Thoroughly wash and drain four ounces rice, place in a saucepan with one pint milk, four ounces sugar, one teaspoon vanilla essence and rind of a sound lemon; mix well and gently boil fifty minutes. Remove rind, add one egg yolk and two tablespoons cream; sharply mix while heating one minute. Remove and keep hot.

Carefully peel six good-sized sound sweet peaches, cut in halves, remove stones. Place in a saucepan two ounces sugar, two and a half gills water and two tablespoons maraschino, place on fire, and as soon as it begins to boil drop in peaches and cook five minutes. Dress rice on a dish, place peaches on top. Reduce syrup to half the quantity and pour over the peaches, and serve either hot or cold.

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WEDNESDAY, FIRST WEEK OF AUGUST 655 Radishes (58) Salted Almonds (954) Potage Printanier, Grenat Salmon Steaks, Anchovy Butter Potatoes, Nannette Squab Turkey, Devilled, with Bacon Tomato-Rice au Gratin Ribs of Lamb, Mint Sauce (255) Darioles, Vanilla 2189. POTAGE PRINTANIER, GRENAT Cut in small square pieces two medium carrots, one sound turnip, one medium onion, two branches celery and two leeks. Place these in a large saucepan with one and a half tablespoons melted butter and cook to a light brown, stirring once in a while. Then moisten with two quarts broth and half pint tomato juice, add one pound beef bones, season with teaspoon salt and half teaspoon pepper. Gently boil fifteen minutes, then add two ounces raw Italian rice, boil forty minutes more, then remove bones. Skin and cut in small square pieces three sound fresh tomatoes, add to the soup, skim fat from top, boil for five minutes, pour potage into a soup tureen and serve.

2190. SALMON STEAKS, ANCHOVY BUTTER Procure three pieces fresh salmon of threes-quarters of a pound each. Mix on a plate a tablespoon of oil, teaspoon salt and half teaspoon paprika; repeatedly turn steaks in seasoning. Arrange on a broiler and broil six minutes on each side. Remove, dress on a hot dish. Spread an anchovy butter (No. 62) over. Decorate with a little parsley greens and six quarters of lemon and serve.

2191. POTATOES, NANNETTE Heat one and a half tablespoons melted butter in a saucepan, adding two tablespoons flour; stir well and cook until a nice brown colour, stirring meanwhile. Moisten with a pint of broth (No. 701). Season with light teaspoon salt, three saltspoons pepper and one saltspoon grated nutmeg. Mix well till it comes to a boil. Drop in twelve new peeled potatoes, add two branches parsley and one bay leaf. Cover pan, set in oven forty-five minutes. Remove, take up parsley and bay leaf, pour potatoes into a deep dish and serve.

2192. SQUAB TURKEY, DEVILLED, WITH BACON Singe, cut off head and feet from a tender squab turkey, split open through back without separating, draw, remove breast bone, neatly wipe, envelop it in a clean coarse towel and neatly flatten with a cleaver. Season it all over with a teaspoon salt and half teaspoon pepper. Rub all over with tablespoon oil. Arrange on a double broiler and broil on a light charcoal fire ten minutes on each side. Remove, evenly spread all over a devilled butter (No. n), then broil again two minutes on each

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side. Remove, dress on a hot dish. Place six thin slices freshly broiled crisp bacon over the bird and serve.

2193. TOMATO-RlCE AU GRATIN Place six ounces rice in a saucepan with pint tomato sauce (No. 16), half pint broth, half teaspoon salt and three saltspoons pepper. Mix well and boil thirty-five minutes, stirring once in a while. Add two ounces grated Parmesan cheese with half ounce butter, mix well, then drop the tomato-rice into a baking dish. Sprinkle a little bread crumbs over, arrange a few small bits butter on top, set in oven to bake twelve 2194. DARIOLES, VANILLA Roll out on lightly floured table a quarter pound paste (No. 117) exceedingly thin, then line the inside of six individual pudding moulds. Place a little bit of butter at bottom of each mould. Crack two fresh eggs in a bowl, add one and a half ounces sugar, one and a half ounces flour, half teaspoon vanilla essence and three gills milk, and sharply mix with whisk two minutes. Strain the preparation through a cheesecloth into the moulds, evenly divided, place on a pastry tin, set in oven thirty minutes. Remove, unmould on a dish with a folded napkin, sprinkle a little fine sugar over and serve.

Thursday, First Week of August Raspberries in Cream (1846) Eggs Molet, Finnoise Perch Saute, Fines Herbes (293) Mutton Kidney, with Bacon (195) 2195. EGGS MOLET, FINNOISE Boil twelve fresh eggs five minutes, take up, plunge in cold water for one minute, remove, shell, and place on a deep hot dish. Pour a Finnoise sauce (No. 251) over them and serve.

Cold Consomme in Cups (1901) Coquilles of Bluefish, Italienne Beefsteaks Rolled Lima Beans, Stanford 2196. COQUILLES OF BLUEFISH, ITALIENNE Remove bones and skin of a two-and-a-half-pound fresh bluefish. Cut the meat in half -inch square pieces, place in a saucepan with gill

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THURSDAY, FIRST WEEK OF AUGUST 657 white wine, pint water, a tablespoon vinegar and half teaspoon salt. Cover pan and boil ten minutes. Remove, drain and save the broth. Heat tablespoon melted butter in a saucepan, add six finely chopped shallots and lightly brown four minutes; add tablespoon flour and stir on fire until a light brown colour. Pour in half the quantity of the bluefish liquor and three gills demi-glace (No. 122). Mix until it comes to a boiling point, then add twelve finely minced canned mushrooms and half teaspoon freshly chopped parsley. Mix well and boil fifteen minutes. Then add the fish and carefully mix. Divide it evenly in six table shells; place on a tin. Sprinkle a little Parmesan cheese over, arrange a few little bits butter on top, set in oven fifteen minutes, remove and serve. 2197. BEEFSTEAKS, ROLLED Cut from a two-pound piece rump steak six equal slices, flatten them to quarter-inch thickness. Season all around with teaspoon salt and half teaspoon pepper, then roll up.

Finely chop one bean garlic, three shallots and four branches parsley, place these on a plate and lightly roll steaks in the mixture. Then envelop each steak in a thin slice of larding pork. Tie around with string. Heat two tablespoons melted lard in a sautoire, place steaks in the pan, one beside another, and fry ten minutes, frequently turning, then set in oven fifteen minutes. Remove, untie, dress on a hot dish. Remove all fat from pan, add a teaspoon flour; stir well, then pour in two tablespoons sherry, three tablespoons tomato catsup, a teaspoon Worcestershire sauce and half gill broth. Mix well, boil three minutes. Pour the sauce over the steaks and serve.

2198. LIMA BEANS, STANFORD Cut into small square pieces two ounces raw lean ham and three leeks, place in an enamelled pan with one ounce butter and gently fry to a nice brown colour; add a light tablespoon flour; stir well. Moisten with a pint broth, then add pint shelled lima beans. Season with half teaspoon salt, three saltspoons pepper and half saltspoon grated nutmeg; mix well, cover pan and cook on range on a slow fire thirty minutes. Remove, dress on a deep hot dish and serve.

Consomme Brunoise with Barley Striped Bass with Curry Potatoes, Chateau (208) Guinea Hens, en Casserole, with Cream Jerusalem Artichokes, Persillade Asparagus (canned). Vinaigrette Coffee Ice Cream (1616) Lady-Fingers (150) 2199. CONSOMM£ BRUNOISE WITH BARLEY Prepare, strain into another saucepan and keep simmering a consomme (No. 52). Boil two ounces barley in a pint of water with half a

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teaspoon salt fifty minutes. Drain and wash in cold water, then add to the consomme. Cut a medium carrot, one turnip, one onion, one leek and a quarter of a very small cabbage in exceedingly small square pieces. Place in a small saucepan with half an ounce butter, three gills of the consomme, three saltspoons salt and three saltspoons sugar. Cover vegetables with lightly buttered paper, place lid on pan, then cook on range twenty minutes. Set in oven fifteen minutes. Remove, add vegetables to the consomme, toil five minutes. Pour the consomm£ 2200. STRIPED BASS WITH CURRY Cut off head, scale and trim off fins of a three-pound fresh striped bass. Split open through the front without separating, remove spinal bone, lay fish on a buttered baking dish, cut side up. Season with half teaspoon salt, half teaspoon curry powder and three saltspoons pepper. Pour a gill white wine around the fish. Squeeze in juice of half a sound lemon, sprinkle three tablespoons bread croutons over the fish, place a few little bits butter over the surface. Set in oven to bake thirty-five 2201. GUINEA HENS, EN CASSEROLE, WITH CREAM Cut head and feet from two tender guinea hens. Neatly draw, wipe and truss. Cover breasts with thin slices larding pork. Place in an earthen casserole, baste with a little melted butter, then set in oven forty minutes, turning once in a while. Remove, lift up the lard, untruss, remove all fat from the pan.

Prepare a cream sauce (No. 736), adding to it one gill cream; mix well, pour sauce over birds in the pan, place pan on range, season with half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground allspice. Lightly mix, boil ten minutes, remove and serve in same pan.

2202. JERUSALEM ARTICHOKES, PERSILLADE Peel, wash and drain twenty-four fresh, sound, medium Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place them in the pan and brown a nice colour all around. Sprinkle over a light teaspoon salt, two saltspoons white pepper, and set in oven twentyfive minutes. Remove, take all fat from pan, add half an ounce butter, with teaspoon chopped parsley and half teaspoon chopped chives. Dress the artichokes on a hot deep dish and serve. 2203. ASPARAGUS, VINAIGRETTE Carefully open two cans fine asparagus. Take from cans and carefully drop in boiling water two minutes. Remove with a skimmer, lay on a cloth and let get cold. Then place on a cold dish with a folded napkin, and send to table with six tablespoons dressing (No. 863) in a saucepan separately.

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FRIDAY, FIRST WEEK OF AUGUST 659 Friday, First Week of August Pears in Cream (2034) Hominy (45) Boiled Eggs, Hollandaise Panfish, Maitre d'H&tel Fried Sweet Potatoes (116) Buckwheat Cakes (330) 2204. BOILED EGGS, HOLLANDAISE Boil twelve fresh eggs eight minutes, remove and shell, cut in quarters, then place in a deep dish. Pour a Hollandaise sauce (No. 279) over the eggs and serve.

2205. PANFISH, MAfxRE D'HOTEL Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon pepper. Roll six fresh, well-wiped panfish in the seasoning repeatedly, arrange on a broiler and broil on a brisk charcoal fire four minutes on each side. Remove, dress on a hot dish. Spread a maitre d'hotel Fish Chowder (198) Lobster, Provengale Cold Ribs of Beef with Jelly Kirsch Omelette (468) 2206. LOBSTER, PROVENCALE Cut off heads from two live lobsters of two pounds each. Cut in twelve even pieces each. Heat two tablespoons oil in a large sautoire, adding one finely chopped onion and the lobster. Season with teaspoon salt and three saltspoons pepper, then briskly cook ten minutes. Pour in half pint white wine, add one teaspoon freshly chopped parsley, half teaspoon chopped chives and half a bean chopped garlic. Stir well, cover pan and cook ten minutes. Add one gill tomato sauce (No. 16), lightly mix and cook ten minutes longer. Dress lobsters and all the contents of pan on a large hot dish and serve.

2207. COLD RIBS or BEEF WITH JELLY Remove bones and neatly pare the roast beef left over from yesterday, then cut in exceedingly thin slices. Nicely dress slices on a large cold dish. Cut in small pieces four tablespoons jelly (No. 1879), arrange around beef with six lettuce leaves and twelve small vinegar pickles and serve.

Radishes (58) Clams (1457) Caviare Mulligatawney, Saigon Weakfish, Hongroise Potatoes, Lorette (372) Squabs Saute", with Tarragon (899) Oyster Plant, Italienne Spaghetti au Gratin (1508) Saddle of Mutton, Currant Jelly (1977) Blackberry Pudding

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2208. MULLIGATAWNEY, SAIGON Cut in very small squares two sound onions, three leeks, two seedless green peppers and four branches celery. Place vegetables in a saucepan with half ounce butter and brown ten minutes, stirring well, then add one light tablespoon curry powder; stir well while heating two minutes; moisten with two quarts broth (No. 701) and one pint pure tomato juice, let come to a boil, then add two ounces rice, two medium, peeled potatoes cut in small squares; season with half teaspoon salt and half light teaspoon pepper. Boil thirty minutes, add two peeled and cored apples cut in quarter-inch-square pieces, milk and grated white part of one sound fresh cocoanut and one ounce shredded, salt codfish. Lightly mix and gently boil thirty minutes. Remove, pour the soup into a 2209. WEAKFISH, HONGROISE Scale, trim off fins and wipe a fresh three-pound weakfish, place in a large sautoire with half ounce butter, half gill white wine, one and a half gills water, juice of quarter of a lemon, two branches parsley, a light teaspoon salt and half teaspoon paprika. Cover fish with buttered paper, boil on range five minutes, then set in oven thirty- five minutes. Remove, lift up, dress on a hot dish and keep hot. Mix in a small saucepan one and a half tablespoons melted butter with two light tablespoons flour, heat half a minute, stirring meanwhile. Strain fish liquor through a cheesecloth into this pan, add half gill milk, sharply mix until it comes to a boil, then cook ten minutes. Dilute one egg yolk in a tablespoon cream and add to the sauce. Sharply mix with a whisk while heating two minutes. Remove, pour sauce over the fish 2210. OYSTER PLANT, ITALIENNE Mix in a basin two ounces flour, half gill vinegar and two quarts water. Scrape and remove stalks from a large or two small branches sound oyster plant, then plunge in the prepared water and let stand fifteen minutes, take up and split in halves — the thick part only. Then cut in one-inch long pieces. Plunge in two quarts boiling water, add a sound lemon cut in quarters, and a heavy teaspoon salt; gently boil forty minutes. Drain on a sieve. Reduce in a small saucepan on the fire three-quarters of a pint tomato sauce (No. 16) to half the quantity, place the oyster plant in a black frying pan with a tablespoon melted butter. Season with half teaspoon salt and three saltspoons pepper and fry for ten minutes, or until a nice brown, then add to the tomato sauce with two tablespoons grated Parmesan cheese; mix well. Place in a hot vegetable dish and serve.

221 1. BLACKBERRY PUDDING Pick off stems from a pound of fresh, sound blackberries, place in a bowl with five ounces sugar and quarter gill brandy or rum, mix well in the seasoning and let infuse till required. Pick and remove fibres from a pound of beef suet, then chop very finely. Sift half a pound flour on a

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SATURDAY, FIRST WEEK OF AUGUST 661 table, make a little fountain in the centre, place in the suet with one and a half gills cold water and half teaspoon salt. Then briskly knead until well amalgamated and thoroughly firm. Roll out paste on a lightly floured table to thickness of quarter of an inch. Lightly butter a quart pudding bowl, then line with the paste. Place blackberries in the bowl, lightly egg edges of the paste. Roll out trimmings of the paste sufficiently to cover bowl. Press both edges together, so as to entirely enclose berries. Wrap bowl in a strong, buttered and floured cloth, place in saucepan with plenty boiling water and boil one hour. Remove, unwrap, turn on a dish and serve.

Saturday, First Week of August Sliced Peaches in Cream (1828) Poached Eggs, Saragosse Whitebait, Farm Style (1373) Tripe Saute, Lyonnaise (981) Hashed Brown Potatoes (50) 2212. POACHED EGGS, SARAGOSSE Cut in small square pieces half a Spanish onion and one sound green pepper, place in small saucepan with a tablespoon melted butter and lightly fry six minutes. Add three finely chopped, peeled, fresh red tomatoes and one gill tomato sauce. Season with three saltspoons salt, three saltspoons sugar and two saltspoons pepper, then boil ten minutes. Cut from a stale loaf of sandwich bread six quarter-inch-thick slices, cut each slice in two even square pieces, and toast them a nice golden colour. Lightly butter with a little anchovy butter. Arrange on a hot dish. Place twelve poached eggs (No. 106) on top, pour the sauce Soft Clams, Newburgh (529) Smoked Beef Tongue aux Ravioli Creamed Spinach (399) Apricot Fritters (266) 2213. SMOKED BEEF TONGUE AUX RAVIOLI Plunge a medium smoked beef tongue in one and a half gallons boiling water and boil two and a half hours. Remove, pare and remove the skin. Slice in quarter-inch slices. Mix in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon chopped parsley, half bean chopped garlic, four finely chopped shallots, one egg yolk, two saltspoons salt and saltspoon pepper; then spread the mixture at bottom of a baking dish, place slices over, one overlapping another, arrange a ravioli (No. 1127) on top of the tongue. Pour a sauce Italienne (No. 1244) over all. Sprinkle a little grated Parmesan cheese on top. Set in oven twrenty-five minutes. Remove and serve.

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Olives Lyons Sausages (582) Potage, Veloute* au Riz Timbales of Fish, Cream Sauce Potatoes, Bohemienne (1314) Lamb Steaks, Bearnaise (630) Eggplant, Turquc Coffee Eclairs 2214. POTAGE, VELOUTE* AU Riz Procure one pound raw chicken trimmings or bones, place in a large saucepan with one ounce butter and cook fifteen minutes, but not too brown, add one sliced carrot, one sliced onion, two leeks and two bay leaves; moisten with one quart broth and two quarts water; season with two teaspoons salt, two saltspoons cayenne pepper and saltspoon grated nutmeg; lightly mix and boil forty^ minutes, then add three ounces raw rice, continually simmer forty-five minutes more, remove, pass potage through sieve into a basin, then through a Chinese strainer into another saucepan, set on fire, let come to a boil; dilute two egg yolks with a gill cream and juice of half a lemon, add to soup with half ounce good butter, sharply mix with a whisk while heating four minutes, but do not allow to boil. Pour the soup into a tureen and serve with a plate of bread croutons (No. 23) separately.

2215. TIMBALES OF FISH, CREAM SAUCE Remove skin and bones from a pound and a half of either fresh halibut or codfish. Chop very fine, then place in a mortar with two egg yolks one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and half teaspoon anchovy essence; then thoroughly pound to a smooth pulp, remove and press through a sieve into a bowl and place on ice.

Beat up one and a half gills cream to a stiff froth and gradually incorporate with the force, sharply mixing with a whisk while so doing. Lightly butter six individual pudding moulds, place a very thin slice of truffle at the bottom of each, fill with the preparation, place on a tin, pour hot water up to half their height, cover with lightly buttered paper and set in oven twenty minutes. Remove, unmould on a hot dish. Pour a cream sauce (No. 736) around and serve.

2216. EGGPLANT, TURQUE Cut in two lengthwise three small sound eggplants, crisscross the meat inside, without cutting skin, then fry in boiling fat, cut side down, twelve minutes; lift up, lay on a cloth, cut side down, and let drain for ten minutes. With a teaspoon scoop out the meat, leaving the shells intact. Finely chop meat and keep on a plate. Heat two tablespoons oil in a saucepan, add one finely chopped white onion and gently brown five minutes, then add two ounces raw rice with half bean finely chopped garlic; lightly brown five minutes, stirring once in a while. Add egg-

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SUNDAY, FIRST WEEK OF AUGUST 663 plant meat with two gills tomato sauce (No. 16), half teaspoon salt, three saltspoons pepper and saltspoon nutmeg; mix well, cover pan, set in oven forty-five minutes. Remove, add two egg yolks, thoroughly mix, sprinkle half teaspoon salt in the eggplant shells, then fill with the preparation. Sprinkle a little bread crumbs over, place on a tin, arrange a few bits butter over each, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve.

2217. COFFEE £CLAIRS Prepare the eclairs exactly the same as chocolate Eclairs (No. 1279), but adding one tablespoon very strong-made coffee to the creme patissiere and substituting the glace au cafe for the glace au chocolate. 2218. GLACE AU CAFE Place two ounces glazing sugar in a saucepan with five drops of vanilla essence and one tablespoon very strong-made coffee, place pan on range and sharply stir with wooden spoon until lukewarm, remove and use as Sunday, First Week of August Muskmelans (2056) Quaker Oats (105) Eggs Cocotte with Sorrel Fried Butterfish (636) Spring Lamb Chops with Bacon (319) 2219. EGGS COCOTTE WITH SORREL Thoroughly wash one quart fresh sound sorrel leaves, plunge in a quart boiling water ten minutes. Thoroughly drain, then press sorrel through a wire sieve into a saucepan. Add teaspoon good butter, three saltspoons salt, three saltspoons sugar and saltspoon white pepper. Stir on fire while heating two minutes. Evenly divide the puree into six egg-cocotte dishes. Carefully crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper, pour a tablespoon cream over eggs of each dish, place on a tin, set in oven for five minutes. Remove and serve.

Cold Chicken Broth (2006) Fried Soft Shell Crabs, Devilled Porterhouse Steak with Smothered Onions (1342) Cold Pudding, Maraschino (1772) 2220. FRIED SOFT SHELL CRABS, DEVILLED Remove spongy parts under the side ppints^and aprons from twelve fresh soft shell crabs. Wash and thoroughly drain on cloth. Season

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with one teaspoon salt and half teaspoon pepper. Evenly spread a devilled butter (No. n) on both sides of crabs, lightly roll in flour, then place in a frying basket and fry in boiling fat six minutes. Remove, drain on a cloth, dress on hot dish with a folded napkin, decorate with a little fried parsley and six quarters lemon and serve. Celery (86) Clams (145 7) Salted Walnuts (954) Consomme", Magenta Cold Brook Trout, Ravigote Sauce Tournedos of Beef, Chasseur Tomatoes, Tre"vise Escalopes of Sweetbreads with Peas Punch, Stanley (1099) Tutti-Frutti Ice Cream (726) 2221. CONSOMME", MAGENTA Prepare, strain into another saucepan and keep simmering a consomme* (No. 52). With a very small Parisian scoop, scoop out as many, round pieces as you can from two medium carrots, two white turnips and two medium, sound, peeled raw potatoes; boil latter in a pint water with half teaspoon salt fifteen minutes, drain and keep hot. Add the carrots and turnips to the consomme with one gill green peas and half pint tomato sauce. Boil slowly forty-five minutes, then add potatoes with leaves from one branch parsley and one branch chervil, cook five minutes longer, remove, pour the consomme into a hot soup tureen and serve. 2222. COLD BROOK TROUT, RAVIGOTE SAUCE Trim and wipe three medium, fresh brook trout. Place in a saucepan pint water, half gill white wine, two tablespoons vinegar, one sliced onion, one branch parsley, a sprig thyme, a bay leaf, one clove, teaspoon salt and half teaspoon pepper, then boil five minutes; remove pan to a table and let thoroughly cool off in the broth. Dress fish on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a cold Ravigote sauce (No. 1441) separately. 2223. TOURNEDOS OF BEEF, CHASSEUR Trim off a little of the fat from top of a two-pound piece tenderloin of beef, then cut in six equal pieces. Neatly flatten, place on a deep dish with teaspoon salt, half teaspoon pepper, a sliced onion, one branch parsley, cut in pieces, one sprig thyme, two bay leaves, one bean crushed garlic, juice of a sound lemon and three tablespoons oil, then let marinade one and a half hours. Drain them. Heat a tablespoon melted butter in a black frying pan, add the filets and briskly fry two minutes on each side. Remove and arrange on a dish over six small round, freshly prepared slices df toast. Pour a Chasseur sauce over and serve.

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MONDAY, SECOND WEEK OF AUGUST 665 2224. SAUCE, CHASSEUR Place six finely chopped, sound shallots in a small saucepan with tablespoon melted butter and fry a nice light colour. Pour in one and a half gills white wine and let reduce until nearly dry, pour in one gill demi-glace (No. 122) and a gill tomato sauce (No. 16), add half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon pepper and twelve sliced canned mushrooms. Lightly mix, boil ten minutes, then use as directed.

2225. TOMATOES, TRE"VISE Cut six even-sized, large, fresh red tomatoes in halves crosswise. Squeeze out the liquor into a saucepan, keeping the shells; add one gill tomato sauce (No. 16), half gill claret, two ounces chopped cooked ham and half teaspoon finely chopped parsley. Place on fire and let reduce fifteen minutes, then add five tablespoons fresh bread crumbs; lightly mix. Remove from the fire, arrange tomatoes on a tin. Evenly season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper. Evenly divide force in the twelve half tomatoes. Sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, then set in oven twenty minutes. Remove, arrange on a hot dish and serve. 2226. ESCALOPES OF SWEETBREADS WITH PEAS Blanch and trim six sweetbreads (No. 33). Cut each in four even slices. Season with a teaspoon salt and half teaspoon white pepper, then lightly roll in flour. Heat two tablespoons melted butter in a frying pan, arrange in the slices, one beside another as much as possible, and gently fry for six minutes on each side. Remove, dress on a hot dish, one overlapping another, crown like. Spread a maitre d'hotel butter (No. 7) over. Place green peas (No. 1519) in the centre of the breads and serve.

Monday, Second Week of August Stewed Prunes (i) Semolina (192) Shirred Eggs, Lisbonnaise Broiled Fresh Haddock Fried Potatoes en Qtiartier (348) 2227. SHIRRED EGGS, LISBONNAISE Place four Spanish sweet peppers in a mortar and pound to a paste, then press through a wire sieve into a saucepan, add half teaspoon chopped tarragon and one and a half gills tomato sauce (No. 16), lightly mix and let reduce on fire ten minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper. Then divide sauce over the six dishes. Set in oven four minutes. Remove and serve.

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2228. BROILED FRESH HADDOCK Procure three fresh haddock steaks of three-quarters of a pound each. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, then repeatedly turn steaks in the seasoning. Arrange on the broiler and broil six minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over the steaks, decorate with six quarters lemon and serve.

Canape's, Madison Curry of Veal, Pondichery Green Corn (1864) 2229. CANAPE'S, MADISON Plunge thirty-six freshly opened little neck clams in a quart boiling water and boil three minutes. Drain well on a sieve, then finely chop them. Place in a saucepan with one and a half gills milk, one gill cream half a bean crushed garlic, half teaspoon chopped parsley, half teaspoon chopped chives, saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well and boil fifteen minutes, lightly mixing meanwhile. Add four tablespoons bread crumbs and two egg yolks. Sharply mix with wooden spoon while heating five minutes. Remove, place in a deep dish and let cool off. Cut from a stale loaf of sandwich bread six quarter-inch slices, pare off the crusts, lightly butter and toast a nice golden. Broil six thin slices ham one minute on each side. Place a piece of ham on top of each toast; pare the ham to even size of the toast. Then evenly spread the preparation over them; nicely smooth the surface. Mix on a plate an ounce of butter with one tablespoon grated Parmesan cheese and evenly spread over the six canape's, place on a tin, set in oven to bake ten minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve.

2230. CURRY OF VEAL, PONDICHERY Cut three pounds breast of veal in one-and-a-half-inch-square pieces, place in a saucepan with two quarts water, let come to a boil, then drain on sieve, replace veal in the saucepan, with an onion with two cloves stuck in it, two each carrots and turnips cut in quarters, one branch celery, one bean chopped garlic. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to the pan. Season with teaspoon salt, half teaspoon crushed pepper corn and one saltspoon grated nutmeg. Cover pan and boil one and a half hours. Melt a good tablespoon butter in a saucepan, add one sliced sound apple with a teaspoon curry powder, nicely brown ten minutes, then add one tablespoon flour. Stir well one minute. Strain the veal broth into this pan, mix well and briskly boil fifteen minutes. Remove herbs and all the vegetables from pan, then strain sauce over the veal, lightly mix, cook ten minutes. Pour into a deep dish, arrange rice (No. 490) around the veal and serve.

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TUESDAY, SECOND WEEK OF AUGUST 667 Radishes (58) Tunny (159?) Vermicelli with Milk Bluefish, Havannaise (1898) Leg of Mutton Braise, Lyonnaise (270) String Beans, Orleannaise Jelly, Creme de Cocoa (678) 2231. VERMICELLI WITH MILK Place two quarts milk in an enamelled pan with half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and one ounce butter; then as soon as it comes to a boil strew in four ounces vermicelli, lightly mixing while adding it, and slowly simmer fifteen minutes. Dilute a tablespoon of arrowroot in half a gill of cream and two egg yolks, and add to the soup; sharply mix while cooking two minutes. Pour into a 2232. STRING BEANS, ORLEANNAISE Carefully break both ends and pull off strings from a quart of fresh, tender string beans, cut in two, then plunge in two quarts boiling water with teaspoon salt and half gill good vinegar and boil forty minutes. Thoroughly drain. Heat an ounce butter in a black frying pan, add one exceedingly fine-chopped sound white onion and gently fry five minutes, tossing once in a while. Add the beans. Season with half teaspoon salt, two saltspoons white pepper and half teaspoon chopped chervil, toss well, and briskly brown five minutes, frequently tossing meanwhile. Then squeeze in juice of half a sound orange, toss well for a minute Tuesday, Second Week of August Gooseberries in Cream (2169) Fried Eggs, Valencienne Wheat Cakes (9) 2233. FRIED EGGS, VALENCIENNE Heat two tablespoons melted butter in a black frying pan. Carefully crack in twelve fresh eggs. Season with half teaspoon salt and two saltspoons white pepper; fry on range one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish. Prepare stewed tomatoes (No. 4), adding to them six sliced mushrooms and one sweet pepper cut in small squares, mix well five minutes, pour over the eggs and serve.

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Cold Celery Broth (1985) Shrimps, Mariniere (1124) Fritadelles of Turkey New Carrots, Colbert (1264) Tapioca Pudding (574) 2234. FRITADELLES OF TURKEY Detach the meat from the turkey left over from yesterday and cut in small pieces. Cut into small pieces also twelve canned mushrooms and one ounce cooked lean ham. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat half ?, minute, stirring meanwhile, then pour in three gills broth, continually mix until it comes to a boil, then add the turkey, ham and mushrooms. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg; pour in two tablespoons sherry. Mix well, then slowly cook fifteen minutes. Add two egg yolks, sharply mix while heating one minute and cook five minutes. Transfer to a dish, lightly butter the surface of the force and let get thoroughly cold. Divide it in twelve even parts, roll out on a lightly floured table, giving them a nice round cake form, dip in beaten eggs, then lightly roll in bread crumbs, drop in boiling fat and fry eight minutes. Lift up, dredge a little salt over, dress on a hot dish with a folded napkin, and serve with a tartare sauce Clams (i4S7) Cream of Corn, New Orleans Pampano. Meuniere (1982) Potatoes, Be"arnaise (593) Noix of Beef, Braise Bourgeoise (1871) Roast Squabs (831) Lettuce Salad (148) Ice Cream, Souveraine (191) 2235. CREAM OF CORN, NEW ORLEANS Remove leaves and silk from six fresh, sound ears of green corn. Detach grains from cobs and place in a saucepan with three ounces peeled, chopped almonds, one sliced onion, two sliced leeks, two branches celery, one branch chervil, one and a half quarts white broth (No. 701), a quart milk, one heavy teaspoon salt, a saltspoon cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground cinnamon; lightly mix and boil twenty-five minutes. Add three ounces rice and cook fifty minutes more. Press the cream through a sieve into a basin, then through a Chinese strainer into a saucepan, add half ounce butter and a gill cream; mix well while heatins; two minutes. Pour into a soup tureen and serve with bread croutons (No. 23) separately.

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WEDNESDAY, SECOND WEEK OF AUGUST 669 Wednesday, Second Week of August Apricots with Cream Omelette with Sausages Picked-up Codfish (822) Broiled Beefsteaks, Maitre d 'Hotel (172) 2236. APRICOTS WITH CREAM Peel and cut eighteen fresh, sound ripe apricots in halves, remove stones, then slice and place on a compotier, sprinkle over two tablespoons powdered sugar, mix well; beat up one and a half gills cream until thick but not frothy, mix well, pour it over apricots and serve. 2237. OMELETTE WITH SAUSAGES Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Cut four skinned country sausages into quarter-inch pieces, place in a black frying pan with a tablespoon melted butter and fry five minutes, lightly tossing meanwhile, add half teaspoon freshly chopped parsley, pour in the eggs, sharply mix with a fork two minutes, let rest for half a minute; fold up the opposite sides to meet in centre, let rest for a minute. Turn upon a hot dish and serve.

Kaden Boutou, Mutton Croquettes with Rice Fresh Okras in Cream 2238. KADEN BOUTOU, MUTTON CROQUETTES WITH RICE Place in a saucepan one small chopped onion, with half a sound, seeded green pepper and a tablespoon melted butter, and fry five minutes. Add two ounces rice with one peeled, crushed, red tomato, half pint broth, teaspoon salt and two saltspoons pepper; lightly mix, cover pan, then set in oven thirty-five minutes. Remove, finely chop one and a half pounds raw lean mutton, place in a large bowl, adding half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon ground mixed spices and two egg yolks. Sharply stir with spatula until well thickened, then add the rice with two eggs; sharply stir with wooden spoon for four minutes, let stand five minutes in a cool place. Roll preparation on a lightly floured table into twelve even, pear-shaped pieces. Plunge in boiling water and simmer ten minutes. Lift up with the skimmer, thoroughly drain, then dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat ten minutes.

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Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a Madeira sauce (No. 641) separately. 2239. FRESH OKRAS IN CREAM Cut the stems from thirty-six medium, tender, sound okras and thoroughly wash in cold water; drain well, then place in a saucepan with a quart hot water, pint milk, a white onion with two cloves stuck in it and one teaspoon salt, and slowly boil thirty-five minutes. Carefully drain on a sieve, arrange on a vegetable dish. Pour a cream sauce Radishes (58) Canapes of Anchovies (141) Cabbage Soup, Piedmontaise Halibut, Parisienne Potatoes in Custard Larded Sirloin of Beef, Stanley (305) Spinach, Demi-Glace Samaritain Cakes 2240. CABBAGE SOUP, PIEDMONTAISE Cut a small-sized, sound half cabbage in quarters, remove stale leaves and the core, then cut the cabbage in fine julienne strips. Place in a large saucepan with one ounce butter, one and a half teaspoons salt and three saltspoons pepper; mix a little and cook on moderate fire fifteen minutes, or until tender, stirring once in a while, then add three and a half quarts water, half pound raw, lean fresh pork, half pound raw, lean beef and two medium, scraped, peeled raw potatoes. Cover pan and simmer two hours. Lift up the pork and beef, cut in quarter-inchsquare pieces and return to the pan. Pour the soup into a soup tureen and serve with two ounces of grated Parmesan cheese separately. 2241. HALIBUT, PARISIENNE Procure three halibut steaks of three-quarters of a pound each. Slice white parts of three leeks exceedingly fine, place in a baking dish with a tablespoon butter, set on fire and slowly cook five minutes; place steaks on top. Peel and cut in quarters four sound red tomatoes, arrange them -around fish and pour a gill white wine over. Season with light teaspoon salt, half teaspoon pepper, then spread an anchovy butter (No. 62) over, cover with lightly buttered paper, then set the fish in oven thirty-five minutes. Remove and serve in the same dish. 2242. POTATOES IN CUSTARD Peel and finely slice twelve new medium potatoes and place in baking dish. Crack two fresh eggs, add yolks of two others, beat them up, then dilute with three-quarters of a pint of broth (No. 701). Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; sharply mix. Strain through a Chinese strainer over the pota-

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THURSDAY, SECOND WEEK OF AUGUST 671 toes, lightly mix, set in oven forty minutes. Remove and serve in the same dish.

2243. SPINACH, DEMI-GLACE Carefully trim three quarts fresh spinach, thoroughly wash in cold water, drain on sieve, plunge in a gallon boiling water with tablespoon salt and boil ten minutes. Drain, press out water with a skimmer. Finely chop, then place in a small saucepan with half ounce butter, half teaspoon salt and half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg; stir well. Reduce two gills demi-glace (No. 122) to a gill on the range, then pour over the spinach. Dress on a hot vegetable dish. Arrange six heart-shaped bread croutons (No. 90) 2244. SAMARITAIN CAKES Crack four fresh eggs in a copper basin, add four ounces sugar and half teaspoon vanilla essence. Set basin on range and briskly beat ten minutes. Remove to a table, then add four ounces sifted flour, gently mix with skimmer, add three ounces melted butter, then mix a little more with the skimmer. Drop in a lightly buttered pastry tin, set to bake in oven fifteen minutes. Remove, let rest ten minutes. Turn the cake on a table, cut in twelve round pieces two inches in diameter. Then with inch pastry cutter cut out centre of six of them only. Press six preserved apricots through a sieve into a bowl, adding one gill whipped cream and one teaspoon rum, mix well, arrange the six rings on top of the six uncut cakes, then fill the centres with the cream and place a candied cherry on top of each. Pour into a cold dish a tablespoon Swiss kirsch, a tablespoon maraschino and one tablespoon rum, lightly mix, place cakes over the liquor, sprinkle over a little powdered sugar and Thursday, Second Week of August Scrambled Eggs with Bacon, Country Style Filet of Sole, Horly Country Sausages Baked with Apples (834) 2245. SCRAMBLED EGGS WITH BACON, COUNTRY STYLE Cut a two-ounce piece lean raw bacon in very thin pieces, place in a sautoire with teaspoon melted butter and gently fry five minutes, stirring meanwhile. Carefully crack eight fresh eggs on the bacon, season with half teaspoon salt and two saltspoons pepper. Set in oven five minutes. Remove, then mix eggs and bacon well with a spoon. Dress on a deep

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2246. FILET OF SOLE, HORLY Carefully lift the filets from a fresh three-pound flounder. Skin and cut each filet in three equal slanting pieces. Season all over with half teaspoon salt and two saltspoons white pepper, then lightly turn in flour, dip in beaten egg and gently roll in bread crumbs, plunge in boiling fat and fry ten minutes. Drain well, sprinkle a little salt over, dress on a hot dish with folded napkin, decorate with six quarters lemon and a little parsley greens, and serve with a gill hot tomato sauce Clams en Coquilles, Philadelphia Goulash, Hongroise (263) 2247. CLAMS EN COQUILLES, PHILADELPHIA Plunge forty-eight small clams in boiling water, boil three minutes and drain on a sieve. Place in a saucepan six finely chopped shallots, half a chopped green pepper, a small stalk celery cut in small squares, and two ounces raw ham also cut in small pieces, with one ounce butter, and gently cook ten minutes, occasionally stirring meanwhile. Add two ounces flour, stir briskly while heating one minute, pour in two gills milk, one gill cream, half teaspoon salt, two saltspoons cayenne pepper and saltspoon grated nutmeg. Mix well until it comes to a boil, then boil fifteen minutes. Add clams with half teaspoon chopped chives, mix a little, cook one minute. Divide clams, etc., in six table shells, place in a tin, sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, set in oven ten minutes, remove and Clams (i4S7) Potage, Long Kingfish, Bercy Potato Balls, Persillade Patties of Lamb Sweetbreads (1462) Green Peas with Butter 1519 Broiled Spring Turkey Escarole Salad (100) 2248. POTAGE, LONG Prepare, strain and keep hot a consomme (No. 52). Heat one tablespoon butter in a saucepan, add one chopped white onion and one seeded, chopped green pepper, and fry both six minutes, stirring once in a while; then add four ounces raw rice, cook five minutes, lightly stirring meanwhile., Moisten with a pint of the consomme, add four chicken livers freed from the gall bags and cut in four pieces each, and two medium peeled tomatoes cut in eight pieces each. Season with half teaspoon curry powder, half teaspoon salt and one saltspoon cayenne pepper, gently mix, cover pan, then set in oven forty minutes. Remove, add to the prepared consomme, let boil five minutes, pour potage into a hot soup tureen and serve.

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FRIDAY, SECOND WEEK OF AUGUST 673 2249. KINGFISH, BERCY Scale, trim off fins, cut heads off and split in two through back and remove sp'nal bone from two very fresh kingfish of one and a half pounds each. Lightly butter a baking dish, strew half a finely chopped, sound onion in the dish, lay the fish over, one beside another, squeeze juice of a sound lemon over fish and keep aside till required. Place trimmings of fish in a saucepan with three-quarters of a pint water and boil ten minutes. Place in another small saucepan half a medium, sliced carrot, half ditto onion, branch parsley, branch chervil, one sprig thyme, one bay leaf, one clove and a tablespoon melted butter, then briskly fry five minutes. Pour in a gill white wine, let it reduce nearly to a glaze, strain half of the fish broth into the glaze, lightly mix and reduce again until nearly dry. Then strain in the rest of the fish broth, lightly mix and boil six minutes more. Place fish on the fire five minutes, strain sauce over the fish, season with half teaspoon salt and two saltspoons pepper; boil five minutes. Set in oven twenty minutes. Remove, sprinkle a little chopped parsley over and serve.

2250. POTATO BALLS, PERSILLADE Boil six neatly peeled, medium potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain well. Press through a potato masher into a bowl, add half teaspoon chopped parsley, half teaspoon chopped chervil, two egg yolks, half ounce butter, half teaspoon salt, two saltspoons pepper and saltspoon grated nutmeg. Briskly stir with wooden spoon two minutes. Roll out the puree on a lightly floured table to twelve even balls. Dip in beaten egg, lightly roll in bTead crumbs, place in a frying basket and fry in boiling fat six minutes. '.Cake up, arrange on a hot dish with a folded napkin and serve. 2251. BROILED SPRING TURKEY Singe, cut the head and feet from a tender spring turkey, split open through back without separating, draw and neatly wipe, remove breast and spinal bones, envelop it in a coarse towel and flatten nicely with-a cleaver. Season all around with teaspoon salt and half teaspoon pepper, rub well with a tablespoon of oil, arrange on a double broiler and slowly broil twelve minutes on each side. Remove, arrange six freshly prepared slices of buttered toast on a large hot dish, place the turkey over the toast, spread a maitre d'hotel butter (No. 7) over the bird and serve. Friday, Second Week of August Blackberries (1925) Wheatena (1298) Moulded Eggs on Toast Sweet Lyonnaise Potatoes (1092)

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2252. MOULDED EGGS ON TOAST Lightly butter twelve individual pudding moulds. Crack one fresh egg into each, evenly season with half teaspoon salt and two saltspoons white pepper, lay on a tin, pour hot water in the tin up to half the height of moulds. Set in oven five minutes. Remove, have six freshly prepared slices of buttered toast arranged on a large hot dish. Unmould the eggs, place two on each slice of toast and serve. Boston Clam Stew Veal Cutlets, Oswald (1533) Braised Lettuce Plum Pie (456) 2253. BOSTON CLAM STEW Open forty-eight medium, fresh clams, place in a saucepan with their liquor, one quart cold water, two saltspoons cayenne pepper and four branches celery. Set pan on fire and as soon as it comes to a boil skim scum from surface and remove celery. Add a pint hot milk and two ounces butter, mix well, pour into a soup tureen and serve with six lightly buttered slices of toasts separately. 2254. BRAISED LETTUCE Remove stale leaves from six very small heads fresh lettuce, plunge in boiling water five minutes. Take up with a skimmer, drop in cold water for a few minutes, drain and press out all the water. Place in a sautoire a few trimmings of larding pork, then place lettuce over, add four branches parsley and two medium onions with two cloves stuck in. Season with teaspoon salt. Cover lettuce with slices of larding pork, moisten with half gill white wine, a gill broth (No. 701) and half gill pure tomato juice. Cover pan and set in oven thirty Jttinutes. Remove, lift up lettuce, place on a sieve, lightly squeeze and give nice forms. Dress on a hot vegetable dish, crown-like, with sixheart-shaped croutons (No. 90) alternately. Skim fat from gravy, press through a Chinese strainer into a saucepan, boil five minutes. Mix on a plate a teaspoon butter with teaspoon flour, mix well, add it to sauce and sharply mix. Pour sauce over the lettuce and serve. Sardines (1148) Radishes (58) Fish Broth with Sago Porgies, Dominicaine Potatoes, Colbert (2093) Beef a la Mode (534) Tomatoes en Ragout (881) Fondue-Suisse (479)

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SATURDAY, SECOND WEEK OF AUGUST 675 2255. FISH BROTH WITH SAGO Finely slice one medium peeled carrot, one onion, two leeks and two branches celery; place these in a large saucepan with three quarts water; add two branches parsley, one branch chervil, one sprig thyme, one sprig marjoram, one blade mace, one bay leaf and one clove; season with two teaspoons salt and half teaspoon pepper. Boil forty minutes, then add two pounds clean whitefish bones and gently simmer forty-five minutes. Remove, strain broth through a double cheesecloth into another saucepan, reset on fire and as soon as it comes to a boil dredge in three ounces well-washed and completely drained sago; lightly mix with spoon while adding it, then slowly boil twenty minutes, mixing once in a while. Remove, pour the soup into a soup tureen and serve. 2256. PORGIES, DOMINICAINE Scale, trim off fins and cut heads from six medium, very fresh porgies, split in two, remove spinal bones, place in a sautoire with half gill white wine, two gills water, half ounce butter and half teaspoon salt, and boil five minutes. Lift up with a skimmer and keep on a dish. Plunge eighteen freshly opened oysters in boiling water for two minutes, drain and cut in small square pieces. Reduce fish liquor on range to half the quantity, then add oysters to the fish broth, with half teaspoon anchovy essence. Mix on a plate half tablespoon butter with tablespoon flour, add to pan with an egg yolk, and gently mix until well thickened. Remove and let cool off. Have six pieces white paper fifteen inches square, fold in two, and with a scissors cut each piece in semi-heart shape; lightly oil on both sides, then place half a porgie in centre of each half paper, spread a little of the sauce over, then place the other porgie on top. Spread a little more sauce over, fold up papers, twist edges of paper around; when all finished place on a tin, set in oven fifteen minutes. Remove, dress on a hot dish and serve.

Saturday, Second Week of August Eggs, Sullivan Broiled Fresh Mackerel (388) Fried Calves' Brains with Brown Butter Garfield Potatoes (1843) 2257. EGGS, SULLIVAN Plunge six even-sized sound green peppers in boiling water six minutes, take up and with a coarse towel remove skins, place on a tin and set in oven five minutes. Remove, cut off stems, then cut away a piece from stem side a quarter-inch thick to serve as a cover. Remove all seeds.

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Carefully crack eight fresh eggs in a bowl, add one small truffle cut in exceedingly small square pieces, one tablespoon sherry, half gill sweet cream, half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg. Beat with a whisk one minute. Heat an ounce good fresh butter in a sautoire, add eggs and cook for six minutes, frequently and briskly stirring them meanwhile. Remove and fill inside of the peppers. Place cover on each. Place ^ix round slices of toast on a hot dish, place the green peppers on top. Pour a gill of hot tomato sauce 2258. FRIED CALVES' BRAINS WITH BROWN BUTTER Soak three calves' brains in cold water one hour. Take up, remove sinews, then place in a saucepan with three tablespoons vinegar, one sliced onion, two branches parsley, one sprig thyme, one bay leaf and enough cold water to cover. • Season with teaspoon salt and three saltspoons pepper, then let slowly come to a boil and boil two minutes. Remove and let stand aside ten minutes. Lift with a skimmer, then separate each brain in two. Arrange on a hot dish, strew over a tablespoon capers and half teaspoon freshly chopped parsley. Place an ounce butter in a black frying pan, shuffle the pan on fire until butter obtains a nice light brown, then pour in one tablespoon good vinegar, toss a little, pour butter over the brains and serve. Soft Shell Crabs, Olympia Steaks, Tartare Vanilla Souffle (758) 2259. SOFT SHELL CRABS, OLYMPIA Remove spongy parts and aprons from twelve medium, fresh soft shell crabs. Wash, thoroughly drain on a cloth and place in a deep dish. Cover with cold milk, then let infuse thirty minutes. Drain well, place six fresh slices of toast at bottom of a baking dish and arrange crabs on top of the toast. Season with half teaspoon salt and half teaspoon paprika, then arrange six very thin slices raw lean bacon over crabs, divide in very small bits a maitre d'hotel butter (No. 7) over the slices of bacon. Sprinkle two tablespoons bread crumbs over all. Set in very brisk oven fifteen minutes. Remove, and send to table in same dish.

2260. STEAKS, TARTARE Pass twice through a chopping machine two pounds lean filet or tender sirloin of raw beef, place on a plate. Season with teaspoon salt and half teaspoon pepper, then mix well. Divide in six even parts and roll each part into oval shape, place on a large cold dish. Make a little fountain in centre of each on top and carefully place in an egg yolk. Thoroughly clean twelve even leaves lettuce, then divide a. medium finely chopped onion over three leaves. Place a teaspoon capers over

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SATURDAY. SECOND WEEK OF AUGUST 677 three other leaves, garnish three other leaves with teaspoon finely chopped vinegar pickles and then evenly divide tablespoon finely chopped parsley over last three leaves. Neatly arrange alternately around dish and send to table.

Olives Salted Peanuts (954) Lettuce with Peas Baked Perch, Soubise Potatoes, Duchesse (304) Leg of Mutton, Londonderry Beignets of Cauliflower (1161) Roast Squabs (831) Sliced Tomatoes (461) Frankfort Pudding, Cherry Sauce 2261. LETTUCE WITH PEAS Detach leaves from two large heads lettuce, thoroughly wash them in different changes fresh water, then drain on a cloth. Heat one and a half tablespoons melted butter in a saucepan, add lettuce with a teaspoon salt and one teaspoon sugar and cook ten minutes, occasionally stirring meanwhile; pour in two tablespoons flour, stir well while heating two minutes, moisten with two and a half quarts broth (No. 701), add one pint freshly shelled peas and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two leeks, one sprig thyme and one bay leaf; add this bouquet to soup, cover pan and gently boil fortyfive minutes. Lift up bouquet, pour soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle two tablespoons grated Parmesan cheese on top, set in oven ten minutes. Remove and serve.

2262. BAKED PERCH, SOUBISE Trim off fins, scale and wipe six fresh perch. Arrange on a lightly buttered tin. Season with half teaspoon salt, three saltspoons pepper and squeeze in juice of half a sound lemon. Set in oven twenty minutes. Remove, pour a Soubise sauce (No. 94) over, sprinkle a little grated Parmesan cheese on top, reset in oven eight minutes. Remove and 2263. LEG OF MUTTON, LONDONDERRY Entirely bone a tender leg of mutton. Season all over with good teaspoon salt, half teaspoon pepper and two saltspoons grated nutmeg. Tie it well all around, giving its former shape. Heat two tablespoons melted lard in a braising pan, lay mutton in pan and brown on fire fifteen minutes, turning over once in a while. Place a mirepoix (No. 271) around the leg and brown five minutes more. Add four tablespoons currant jelly, half gill port wine, two tablespoons brandy, two gills demiglace (No. 122) and two gills tomato sauce (No. 16). Tightly cover pan, then set in oven one hour, turning and basting once in a while. Remove, dress on a hot dish. Skim fat from surface of gravy, then reduce sauce to half quantity. Strain sauce through a Chinese strainer over the mutton and serve.

N. B. Keep the left-over mutton for Monday's luncheon.

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2264. FRANKFORT PUDDING Place in a bowl four ounces butter and sharply work it with a wooden spoon until well lightened, then add, one by one, four egg yolks, and sharply stir with the spoon while adding them; add two ounces finely chopped, peeled almonds,two ounces sugar, two ounces rye bread crumbs, one ounce chopped candied lemon peel, half teaspoon vanilla essence, one saltspoon ground cinnamon, half saltspoon salt, and sharply stir five minutes. Beat the whites of the four eggs to a stiff froth and add to the preparation, gently mix, then drop preparation into a quart pudding mould. Set the mould in the oven thirty minutes. Remove, unmould on a large dish, pour a cherry sauce over and serve. 2265. CHERRY SAUCE Cut fifteen candied cherries in quarters, place in a saucepan with two ounces sugar, two tablespoons currant jelly and one and a half gills water; boil eight minutes, then pour in tablespoon maraschino and tablespoon kirsch, lightly mix and use as required.

Sunday, Second Week of August Stewed Rhubarb (73) Cero-Fruto (1610) Poached Eggs, Bearnaise 2266. POACHED EGGS, BEARNAISE Poach twelve fresh eggs in thret quarts boiling water with tablespoon salt and two tablespoons vinegar for three minutes. Carefully lift up with skimmer, trim neatly, and place on six freshly prepared slices of toast placed on a hot dish. Evenly pour a hot Be*arnaise sauce (No. 34) Cold Celery Broth (1985) Crab Meat, Sue"doise Boudins of Chicken, Richelieu Rice. Creole 2267. CRAB MEAT, SUE"DOISE Place one and a half-pounds crab-meat flakes in a bowL Season with four tablespoons dressing (No. 863); gently mix. Place six fine, well cleaned and drained large lettuce leaves on a large cold dish, then divide the crab meat on the lettuce. Spread a mayonnaise sauce (No. 70) over meat, sprinkle over a finely chopped, hard-boiled egg and half teaspoon finely chopped parsley. Twist six small anchovies in oil, ringlike, and arrange one on top of each and serve.

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SUNDAY, SECORD W&EK OF AUGUST 679 2268. BOUDINS OF CHICKEN, RICHELIEU Soak three ounces bread crumbs in cold milk five minutes, then squeeze out all milk, place bread in a mortar with three egg yolks and pound to a smooth paste. Skin and bone a tender raw chicken of one and a half pounds, then cut meat in very small square pieces. Heat two tablespoons melted butter in a saucepan, add one small, finely chopped onion and fry three minutes without browning, then add two light tablespoons flour; stir well, pour in one and a half gills cream, gill milk and two tablespoons sherry; mix until it comes to a boil. Add chicken, one small truffle cut in small squares, six canned mushrooms cut same way, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook fifteen minutes, occasionally stirring meanwhile. Add the pulp, sharply stir till well amalgamated. Transfer to a vessel and let cool off. Divide preparation into twelve even parts, roll out each piece on a lightly floured table to sausage form, dip in beaten eggs and roll in bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange in the boudins one beside another, and fry to a nice golden colour. Pour a Madeira sauce (No. 641) on a dish, place the boudins over and serve.

2269. RICE, CREOLE Place in a saucepan one medium, chopped onion and one chopped, seeded green pepper, pour in one tablespoon melted butter and fry six minutes, stirring meanwhile. Add six ounces raw rice and cook on range five minutes, stirring meanwhile. Add three peeled and finely chopped red tomatoes and one pint broth (No. 701). Season with tea* spoon salt, mix well. Cover pan, and as soon as it comes to a boil set in oven thirty-five minutes. Remove, dress rice on a hot dish and serve. Consomme", Montmorency Cold Trout, Lombard!, St. Gothard Sauce Filet of Beef, Larded, with Fresh Mushrooms Sweetbreads, Root (1357) Fresh Peas, Viellemode (1959) Punch, Violette (474) Roast Guinea Fowls (1335) Biscuits, Tortoni (1521) 2270. CONSOMME, MONTMORENCY Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Plunge six large lettuce leaves in boiling water five minutes. Lift up, drain and carefully flatten on a cloth. Finely chop two ounces lean raw veal, place in a mortar and pound to a pulp; add two egg yolks, two saltspoons salt, saltspoon cayenne and saltspoon grated nutmeg; pound well again, then press through a sieve into a bowl, add two tablespoons creara, and sharply mix. Then spread the

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r force over the leaves evenly, neatly roll up and lay in a small sautoire, with tablespoon butter two tablespoons consomme, cover with lightly buttered paper, and set in oven five minutes. Remove, lift up with a skimmer and cut in half-inch pieces. Place in a soup tureen with two ounces cooked macaroni cut same shape, then pour the consomme over 2271. COLD TROUT, LOMBARDI Trim off fins, draw by the gills and neatly wipe three very fresh brook trout. Place in a sautoire with half ounce butter, two tablespoons vinegar, one small branch tarragon, one branch parsley, half gill white wine, teaspoon salt and two saltspoons white pepper, place on fire and let slowly come to a boil. Remove to a table and keep fish in the seasoning Until cold. Then dress on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a St. Gotthard sauce 2272. ST. GOTTHARD SAUCE Press through a sieve into a bowl the yolks of two hard-boiled eggs, then set bowl on ice, add half a teaspoon French mustard, six chopped tarragon leaves, one finely chopped mint leaf, half a teaspoon freshly chopped parsley, three saltspoons salt, half a saltspoon cayenne and two tablespoons vinegar. Sharply mix with whisk one minute, then pour in, drop by drop, three-quarters gill good cold olive oil, sharply whisking while adding it. Add tablespoon of capers, gently mix. Pour into a sauce bowl and serve.

2273. FILET OF BEEF, LARDED, WITH FRESH MUSHROOMS „ Neatly trim off fat and skin from a two-and-a-half-pound piece filet of beef. Cut an ounce larding pork in small strips one inch long and with a larding needle lard top of the filet. Place a mirepoix (No. 271) in a roasting pan, lay filet on top, season with a teaspoon salt and half teaspoon pepper, spread tablespoon melted butter over the filet, then set in hot oven thirty-five minutes, turning once in a while. Remove, dress filet on a hot dish and keep hot.

Peel, clean thoroughly, wash and dry half a pound of fresh sound mushrooms. Place in a sautoire with a tablespoon butter and half teaspoon salt, and cook ten minutes. Arrange around the filet. Pour a gill of demi-glace (No. 122) in the mirepoix pan, boil for five minutes. Strain it through a Chinese strainer over the filet and serve. Monday, Third Week of August Sliced Peaches (1828) Wheaten Grits (131) Eggs Cocotte, Mrs. Bigelow Chicken Livers, Saute", with Bacon (1856)

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MONDAY, THIRD WEEK OF AUGUST 681 2274. EGGS, COCOTTE, MRS. BIGELOW Finely chop a small truffle, place in a small saucepan with a gill demiglace (No. 122) and tablespoon sherry, toil five minutes, then pour sauce into six cocotte-egg dishes evenly divided. Crack two fresh eggs into each dish. Finely chop or grate one ounce cooked ham, sprinkle over eggs with half a teaspoon salt and two saltspoons white pepper, pour tablespoon sweet cream over eggs of each dish, lay cocottes on a tin then set in oven five minutes. Remove and serve. Lobster en Brochette (282) Mutton, Shabeloff Golden Toast with Peaches 2275. MUTTON, SHABELOFF Cut the mutton left over from Saturday in half-inch pieces and place in a sautoire. Season with half teaspoon salt, half teaspoon paprika, pour in half gill sherry, lightly mix, cover pan and cook five minutes. Pour in a cream sauce (No. 736). Mix well and cook fifteen minutes, then add tablespoon freshly grated horseradish; mix well two minutes. Pour in hot dish and serve.

2276. GOLDEN TOAST WITH PEACHES Peel six medium, sound peaches, cut from the stones in quarter-inch slices, place in a bowl with an ounce fine sugar, two tablespoons maraschino, tablespoon rum and three tablespoons raspberry syrup, gently mix and let infuse in a cold place till required. Crack a fresh egg in a bowl, add tablespoon sugar, half teaspoon vanilla essence and one and a half gills milk. Sharply beat with whisk one minute. Cut from a stale French loaf six slices quarter-inch thick, soak pieces in the bowl preparation, then heat tablespoon melted butter in a black frying pan, add the toast, one slice beside another, and nicely fry two minutes on each side. Remove, arrange on a hot dish, place the peaches and liquor on top of the toast and serve. Ox-cheek, Anglaise Pompano, Maitre d'Hotel (221) Lamb Steaks, Bretonne (1.352) Eggplants, Sacramento (1778) Roly-Poly Pudding 2277. OX-CHEEK, ANGLAISE Steep an ox-cheek in cold water one hour, wash well, then place in a soup pot with a pound shin of veal, one beef marrowbone and two ounces

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raw ham. Season with two teaspoons salt, pour in five quarts water, then let slowly come to a boil. Skim scum from surface, add one carrot, cut in quarters, one white turnip, cut same way, one stalk celery, one white onion with two cloves stuck in, six peppercorns, a small branch parsley, a sprig thyme, a bay leaf, one sprig sage, a blade marjoram, a blade mace and teaspoon allspice. Cover pan and let slowly boil one hour. Take up the cheek, place between two boards with a six-pound weight on top. Add a gill white wine to the broth and slowly boil two hours longer. Cut one medium carrot, one white turnip and one stalk celery in small square pieces, place in a saucepan with an ounce butter and brown on fire fifteen minutes, stirring frequently. Strain the broth through a cheesecloth into the vegetables, add two tablespoons tomato catsup, a tablespoon Worcestershire sauce and a quarter gill sherry. Cut cheek in half-inch-square pieces, add to soup, then boil fifteen minutes, skim fat from surface, pour into a soup tureen and serve. 2278. ROLY-POLY PUDDING Remove sinews from five ounces fresh beef suet and chop very finely, place in a mortar with an ounce butter and thoroughly pound. Sift an ounce flour on corner of a table, make a small fountain in centre, pour in it two gills water, half teaspoon vanilla essence, then the pounded suet. Knead the whole well together, then roll out batter on the floured corner of table to quarter-inch thickness. Spread over it evenly half pound any kind marmalade. Roll up, then wrap in a cloth. Tie it all around, plunge in boiling water and boil two hours. Remove, unwrap, place on a dish and serve with a Sabayon sauce (No. 102). Tuesday, Third Week of August Huckleberries (1913) Barley in Cream (1068) Shirred Eggs, Swiss 2279. SHIRRED EGGS, Swiss Heat a tablespoon melted butter in saucepan, add one light tablespoon flour, stir well while heating one minute, then pour in one and a half gills milk. Season with three saltspoons salt, saltspoon cayenne and half saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil. Then add two tablespoons grated Swiss cheese, mix well and cook two minutes more. Evenly divide sauce into six shirred-egg dishes. Crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, then set in oven three minutes. Remove, place an ounce butter in a black frying pan, toss on fire until a good brown colour, pour in one tablespoon vinegar, shuffle pan, then pour butter over the eggs evenly and serve.

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TUESDAY. THIRD WEEK OF AUGUST 683 Marinaded Fresh Mackerel, Fennel Sauce Turkey Hash* au Gratin (637) Sweet Potatoes Souffle's (1157) Savarins, Chantilly (842) 2280. MARINADED FRESH MACKEREL Cut head off and remove fins of a three-pound fresh mackerel. Split in two through back, remove spinal bone and thoroughly wipe. Place in a sautoire, with enough water to cover, two tablespoons vinegar, one teaspoon salt, and boil fifteen minutes. Remove, place fish in a deep dish and cover with vinegar, adding half teaspoon salt, a branch tarragon, a sprig thyme, a sprig bay leaf, two cloves, teaspoon whole black pepper and one sliced onion, then let the mackerel infuse ten hours. Remove, dress on a dish with a folded napkin, decorate with parsley greens and serve with a fennel sauce separately.

2281. FENNEL SAUCE Prepare a mayonnaise sauce (No. 70) adding half teaspoon finely chopped fennel, mix well with a wooden spoon one minute, then serve as required.

Olives Clams (i4S7> Tomatoes (765) Bisque, Bonne Bouche Sheepshead, Hongroise (1424) Potatoes, Marquise (1044) Chicken Saute", Parmentier Roast Ribs of Beef (126) Romaine Salad (214) Vanilla Ice Cream (42) Macaroons (43) 2282. BISQUE, BONNE BOUCHE Cut half a medium raw fowl in very small pieces (meat and bones), place in a large saucepan with half a sliced carrot, a sliced onion, two sliced leeks, a sliced branch celery and two ounces butter. Set pan on brisk fire and brown fifteen minutes, then add two ounces flour, stir well and lightly brown six minutes more, lightly stirring meanwhile. Pour in a quart white broth (No. 701), one pint of demi-glace (No. 122), one pint pure tomato juice, and add two branches parsley, one branch chervil, one bay leaf and one clove. Season with teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, mix well and simmer one hour. Skim off fat once in a while. Place six fresh chicken livers in a small saucepan with tablespoon melted butter, the scraped red part of a carrot, three chopped shallots, one crushed bay leaf, saltspoon thyme, and gently brown on brisk fire five minutes. Pour in half gill sherry. Cover pan and cook ten minutes. Transfer the whole to a mortar and pound to a pulp, then add the pulp, little by little, to the soup, mix *Use turkey left over from yesterday

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while boiling five minutes. Add an ounce butter in little bits; mix well. Pass the soup through a sieve into a basin, then through a cheesecloth into a tureen and serve with croutons, separately. 2283. CHICKEN SAUTE", PARMENTIER Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, neatly wipe and cut in twelve even pieces. Heat two tablespoons melted butter in a sautoire, arrange in the chicken, season with teaspoon salt and half teaspoon pepper, and gently brown ten minutes on each side. Add one ounce ham cut in small squares, six small chopped shallots, and brown five minutes. Remove butter from bottom (and save it). Pour a gill white wine on the chicken and let reduce on fire until nearly dry, then add two gills demi-glace (No. 122), six sliced, canned mushrooms, juice of quarter of a lemon, half a bean sound, chopped garlic, half teaspoon finely chopped parsley and half teaspoon chopped chives. Mix well. Cover sautoire and cook for fifteen minutes. Dress chicken on a large dish, pour sauce over, arrange a potato noisette (No. 321) around the chicken and serve.

Wednesday, Third Week of August, Eggs, Tripe Fried Fresh Haddock, Tartare Sauce 2284. EGGS, TRIPE Heat one and a half tablespoons melted butter in a saucepan, add one finely sliced onion and nicely fry five minutes, occasionally stirring meanwhile; add one tablespoon flour, stir well, then pour in one gill milk and one gill cream. Mix until it comes to a boil. Add eight sliced hardboiled eggs, half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Mix well, cook two minutes, pour into a hot deep dish 2285. FRIED FRESH HADDOCK, TAR'TARE SAUCE Remove skin and bone from a two-pound piece of fresh haddock, then cut six equal thin filets. Season with teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, sprinkle over a very little salt, dress on a dish with a folded napkin, decorate with a little parsley greens, and serve with a tartare

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WEDNESDAY, THIRD WEEK OF AUGUST 685 Cold Consomme" (1901) Broiled Soft Shell Crabs (1727) Cold Roast Beef* with Jelly (2207) Beignets, Caramel (462) Salted Almonds (954) Olives Mulligatawney. Mah Hla Byaw Striped Bass, Conti Potatoes, Brioches (91) Saddle of Lamb. Braise" aux Racines Spinach, Martha (1534) Augusta Cakes 2286. MULLIGATAWNEY, MAH HLA BYAW (of Burmah) Cut in small square pieces one carrot, one green pepper, one onion, one branch celery, one ounce lean raw ham and half a boned raw fowl. Place these in a large saucepan with one and a half tablespoons melted butter and gently brown ten minutes; add one good tablespoon curry powder. Stir well and brown five minutes. Moisten with one and a half quarts broth (No. 701) and one and a half quarts hot water. Season with a good teaspoon salt and half teaspoon pepper, then add bones of the half fowl; slowly simmer one and a half hours, skimming off fat once in a while; add milk and grated white part of two fresh cocoanuts, mix a little and cook five minutes, then add half ounce good butter; mix well, pour soup into a soup tureen and serve with boiled rice (No. 2287. STRIPED BASS, CONTI Scale, cut off fins, wash and neatly wipe a three-pound fresh striped bass. Make a few small incisions on both sides of skin, place fish in an oval baking dish with three tablespoons best sweet oil, six finely chopped shallots, a small bunch parsley, half gill white wine, one and a half gills broth and juice of half a sound lemon. Season with a light teaspoon salt and half teaspoon pepper. Cover fish with buttered paper, set in oven forty-five minutes, being careful to baste with its own gravy once in a while. Remove, dress fish on a hot dish, pour sauce into a saucepan, add two gills demi-glace (No. 122) and let reduce on fire to half quantity. Strain sauce over the fish and serve.

2288. SADDLE OF LAMB, BRAISE" AU RACINES (ROOTS) Season a small saddle of lamb with teaspoon salt and half teaspoon pepper. Cover saddle with thin slices of larding pork. Tie with string. Heat two tablespoons lard in a braising pan, lay in the saddle and cook on range to a nice golden colour all around. With a small Parisian potato scoop take out all you can from three peeled carrots and three *Use beef left over from yesterday

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white turnips and add to the saddle with twelve small peeled white onions; brown ten minutes, add half pint broth, one gill of demi-glace (No. 122), one gill of tomato sauce, and half gill white wine. Tie in a bunch two branches parsley, one branch chervil, two branches celery, one sprig thyme, one bay leaf, two cloves, and add to the lamb. Cover pan, set in oven forty minutes. Scoop out as much as you can from three medium peeled raw potatoes, plunge in boiling fat until a nice golden colour, drain and add to the saddle. Reset in oven twenty minutes more. Remove, dress saddle on a hot dish, remove strings and lard. Skim fat from surface of gravy, remove herbs. Pour contents of the pan over lamb and send to table.

2289. AUGUSTA CAKES Place in a copper basin four egg yolks with two ounces sugar, half teaspoon vanilla essence and one ounce peeled and finely chopped almonds. Sharply stir with wooden spoon five minutes. Beat up the whites of the four eggs to a stiff froth and add to the yolks, gently mix with skimmer, add one ounce sifted flour, one ounce melted butter, and stir until well amalgamated. Divide the preparation in six individual tartlet moulds, then bake in oven fifteen minutes. Remove and let cool off. Place in a bowl two ounces sugar, half teaspoon vanilla essence and two ounces butter, set bowl on ice and sharply stir with wooden spoon six minutes. Evenly spread this butter over the cakes. Sprinkle a little sugar over and serve.

Thursday, Third Week of August Oranges (104) Hominy (45) Omelette with Curry Whitebait, Devilled Broiled Beefsteaks (172) 2290. OMELETTE WITH CURRY Break eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, half teaspoon curry powder and two saltspoons pepper; sharply beat up with fork two minutes. Heat a tablespoon butter in a pan, drop in eggs, briskly stir with fork two minutes, let rest a half minute, fold up two opposite sides, let rest one minute. Turn on a hot dish and serve. 2291. WHITEBAIT, DEVILLED Dip one pound fresh, well cleaned and wiped whitebait in cold milk, then drain on sieve, dredge over six tablespoons cornmeal flour, shake well, then sprinkle over a teaspoon English mustard in powder, shake well again, lay in a frying basket and fry in boiling fat two minutes. Remove, sprinkle over while in the basket a teaspoon salt and two saltspoons cayenne pepper; shake well again. Dress on a dish with a

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THURSDAY, THIRD WEEK OF AUGUST 687 folded napkin, decorate with six quarters lemon and a little parsley Parsley Broth in Cups (1667) Canapes of Shrimps (466) Chicken Terrine, Bruxelloise 2292. CHICKEN TERRINE, BRUXELLOISE Singe, cut head, wings and legs from a three-pound tender chicken. Carefully remove skin, beginning at back and carefully avoiding cutting it. Lift up breast and cut each filet in three lengthwise equal pieces. Finely chop all the dark meat with one and a half pounds raw, lean white veal; place and pound these two articles in a mortar to a fine pulp. Add a bread panade (No. 1795), pound again, then rub the force through fine sieve into a bowl, set bowl on ice, then add two egg yolks, a light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, one saltspoon ground mixed spice, two tablespoons sherry, one gill cream, and sharply mix with spatula five minutes. Spread out the chicken skin on a table, then carefully spread one-third of the force over the skin and arrange three pieces of breast over the force; spread another third of the force over the chicken, arrange the balance of the filets over the force. Then neatly spread balance of the force over all. Fold up sides so as to entirely envelop it. Place in an oval earthen tureen, arrange a piece larding pork on top. Pour in one-half gill sherry and one-quarter gill brandy. Cover tureen, place in a small roasting tin, pour in hot water up to one-third of the height of the tureen, set in oven for one and a half hours. Remove, place an oval board on top of the tureen, lay a pound weight on top of board, then keep in a cool place until thoroughly cold. Turn out on a cold dish, remove the lard. Cut four tablespoons of jelly (No. 1879) in small squares, sprinkle it around the chicken, place a few lettuce leaves around and serve. Glams (1457) Radishes ( 5 8) Anchovies (141) Grecian Mutton Broth Broiled Bluefish, Maitre d'Hotel (326) Tenderloin Cutlets, Leishman Stuffed Tomatoes, Swiss Me'ringue Panache's 2293. GRECIAN MUTTON BROTH Cut a pound lean raw mutton in small squares, place in a saucepan, add two seeded, chopped green peppers, two chopped onions and three chopped leeks, pour in one and one-half tablespoons melted butter, Set pan on a fire ancl lightly brown ten minutes. Moisten with two

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quarts broth (No. 701) and one quart water. Season with teaspoon salt. Tie in a bunch a branch fresh mint, two branches chervil and one branch parsley, add to soup, then boil forty minutes, add three ounces raw rice and boil thirty minutes longer. Add one ounce peeled almonds cut in half, one ounce well-picked Corinth raisins and two gills tomato sauce (No. 16), then boil ten minutes more. Lift up bouquet, skim fat from surface, pour into a soup tureen and serve. 2294. TENDERLOIN CUTLETS, LEISHMAN Remove fat and skin from a two-pound piece tenderloin of beef, then finely chop with two ounces raw beef marrow, place in a bowl, add one finely chopped truffle, twelve chopped, canned mushrooms, one egg yolk and a gill cream. Season with light teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Stir briskly with wooden spoon five minutes. Then divide into twelve equal parts and roll out to nice cutlet forms. Finely chop three shallots, two branches parsley and two branches chervil, then lightly roll cutlets in these herbs, dip in beaten egg and roll in rye-bread crumbs. Heat two tablespoons butter in a frying pan, place cutlets in pan, one beside another, and fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like, adjust a paper frill at end of each, pour a Colbert sauce (as per No. 121) around the cutlets and serve.

2295. STUFFED TOMATOES, Swiss Neatly wipe six even, fresh, ripe red tomatoes, then cut a cover from the top of each and with a spoon carefully scoop out the meat without disturbing the shells. Season the interior with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper, then keep on a plate with their covers till required. Heat a tablespoon melted butter in a frying pan, add two ounces of calf's liver cut in small pieces, cne ounce finely chopped or grated raw ham, two chopped shallots, half a bean garlic, half teaspoon chopped parsley. Season with two saltspoons salt, one saltspoon cayenne and saltspoon ground mixed spices; fry on brisk fire five minutes, stirring meanwhile. Place in mortar, add tablespoon grated Swiss cheese and two tablespoons sherry, thoroughly pound until a pulp, then press through sieve into a bowl. Fill the tomatoes with this preparation, place covers on, lay on a tin, place a bit butter on top of each. Set in oven twenty minutes. Remove, dress N. B. Place the meat of the tomatoes in the demi-glace pan (No. 122).

2296. MERINGUE PANACHE'S Prepare a pint only of vanilla ice cream (No. 42). Place two gills thick cream in a copper basin, set basin on ice and whisk the cream to a stiff froth, then add ounce powdered sugar and six drops vanilla essence; whisk again one minute. Divide the vanilla ice cream in twelve meringue shells, join the two together and place on six saucers. Slide a fancy

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FRIDAY, THIRD WEEK OF AUGUST 689 tube at the bottom of a pastry bag, then drop in the whipped cream and with it evenly decorate the meringues.

2297. MERINGUE SHELLS Place whites of six eggs in a copper basin with half saltspoon salt, place basin on ice, and with a clean wire whip begin to beat it, slowly at first but gradually increasing in briskness until a stiff froth. Add threequarters pound powdered sugar and gently mix with the froth. Then flavor with six drops vanilla essence and gently mix again. Slide a plain tube half an inch in diameter at bottom of a pastry bag, drop the meringue preparation into the bag. Lay a piece of white paper over a pastry sheet and press the meringue on the paper in egg-shaped forms, two and a half inches long by one inch high. Sprinkle powdered sugar liberally over, set in oven twenty-five minutes. Remove, let rest ten minutes. Lift up paper and place on a lightly wet table for two minutes, detach meringues from the paper, then with an egg gently press down the flat side of the shells to give a perfect form and keep in a dry place till required.

Friday, Third Week of August Sliced Peaches (1828) Oatmeal Porridge (2) Scrambled Eggs with Soft Shell Crabs Broiled Lamb Fries, Tartare Sauce Delmonico Potatoes (718) 2298. SCRAMBLED EGGS WITH SOFT-SHELL CRABS Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork one minute. Remove spongy parts under the side points of three medium raw soft shell crabs. Thoroughly wash and drain, remove the small claws, then cut in eight even pieces. Heat two tablespoons melted butter in a sautoire, add the crabs, sprinkle half teaspoon salt over and fry five minutes, lightly tossing meanwhile. Drop in the beaten eggs and cook six minutes, briskly stirring meanwhile. Transfer to a deep dish and serve.

2299. BROILED LAMB FRIES, TARTARE SAUCE Cut twelve very fresh lamb fries in halves, skin, scald in boiling water three minutes, remove and drain. Season with half teaspoon salt and three saltspoons pepper, lightly roll in melted butter or oil, then slightly roll in bread crumbs, arrange on a double broiler and broil

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three minutes on each side. Dress on a hot dish, decorate with a little parsley, and serve with a tartare sauce (No. 48) separately. Soft Clams, Boniface Calf's Head, Vinaigrette Sauce (SQIA) Eggs in Jelly Jesuites 2300. SOFT CLAMS, BONIFACE f *""

Carefully open thirty-six medium, fresh soft clams, remove all sandy parts, keeping nothing but the perfect bodies. Neatly clean thirty-six half shells, place one clam in each half shell and lay in a tin. Heat two tablespoons melted butter in a small saucepan, add four chopped branches celery and gently cook ten minutes. Then add two tablespoons flour, stir well while heating one minute, then pour in two gills milk and briskly mix until it comes to a boil; add half teaspoon salt, saltspoon cayenne pepper, one egg yolk and two tablespoons grated Parmesan cheese. Sharply mix while cooking two minutes, then with a teaspoon evenly pour the sauce over the clams. Sprinkle a little grated Parmesan cheese over, divide an anchovy butter (No. 62) over the sauce, set in oven fifteen minutes. Remove, squeeze juice of half a sound lemon over. Dress on a dish with a little parsley greens and 2301. EGGS IN JELLY Have three quarts boiling water in a saucepan with two tablespoons vinegar and a light tablespoon salt. Carefully crack in six fresh eggs, and poach three minutes, lift up with a skimmer, drop in cold water five minutes. Remove and neatly trim, arrange on a cloth and let drain five minutes. Lightly 'melt in a saucepan two gills jelly (No. 1879), then place the eggs in six paper cases and cover with the jelly, place in the ice box and let thoroughly set. Remove and serve. 2302. JESUITES Roll out on a lightly floured table half pound feuilletage (No. 756) as thin as possible, then cut in twelve even triangular pieces, two inches base and three inches in height. Prepare a creme patissiere (No: 1290) and divide evenly in the centre of six of the triangular pieces, lightly wet the edges, cover with the other six pieces, press the edges together so as to entirely enclose the cream. Make a light incision on top of each, then place on a lightly wetted pastry sheet. Pour in a bowl two ounces granulated sugar, six drops vanilla essence and the white of a small egg. Sharply stir with wooden spoon three minutes. Spread the sugar over the six cakes. Sprinkle over an ounce peeled, chopped almonds, set in oven twenty minutes. Remove, sprinkle a little vanilla sugar over them and serve.

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FRIDAY, THIRD WEEK OF AUGUST (391 Radishes (58) Clams (1457) Olives Balank Tsorbassi (Fish Soup) Cold Salmon, Mayonnaise Sliced Cucumbers (340) Lamb Chop Sautees. Minute Stuffed Eggplant with Anchovies Lobster Souffles (879) Roast Squabs (831) Romaine Salad (214) Madeleine Commercy Glace a 1' Orange 2303. BALANK TSORBASSI (Fisn SOUP) Procure a head of either salmon or bass (fresh) and place in a saucepan with a sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme and a clove. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon pepper, one teaspoon curry powder and gently boil one and a half hours. Strain the soup through a cheesecloth into another saucepan, add three ounces raw rice and gently boil fifteen minutes. Finely chop one bean garlic, one leek, one branch parsley and four sound shallots, add to the soup, lightly mix and boil five minutes longer. Remove the skin and bone (if any) from a pound of fresh halibut, then cut in half -inch-square pieces, add to soup and simmer fifteen minutes. Dilute an egg yoke in a gill cream and juice of half a sound lemon, add to soup, carefully mix with wooden spoon while cooking two minutes, but do not allow to boil. Pour soup into a tureen and serve. 2304. COLD SALMON, MAYONNAISE Procure three slices of salmon, three-quarters of a pound each, place in a sautoire with an ounce of butter, one-half gill white wine, two gills water, two tablespoons vinegar, half a sliced onion, a branch parsley, a sprig thyme, a bay leaf and a teaspoon salt, then let slowly come to a boil and boil five minutes. Set pan on a table in a cool place and let get cold. Remove the salmon, place on a cold dish with a folded napkin, decorate with lettuce leaves and serve with a mayonnaise (No. 70) 2305. LAMB CHOP SAUTEES, MINUTE Neatly pare six tender, well-flattened lamb chops, season all arour d with half teaspoon salt and three saltspoons pepper. Heat one and a half tablespoons melted butter in a sautoire, arrange chops in the pan one beside another, and briskly cook three minutes on each side. Remove and dress on a hot dish, alternately, with six heart-shaped croutons (No. 90). Remove the butter from the pan and save it; thoroughly heat the sautoire, pour in half gill water, half gill demi-glace (No. 122), juice of half a sound lemon and half a teaspoon chopped parsley, briskly stir at bottom and cook for four minutes. Pour it over the chops and

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2306. STUFFED EGGPLANT WITH ANCHOVIES Cut in two lengthwise three small, very sound, fresh eggplants. Criss-cross the meat of the plant without spoiling the skin, then plunge in boiling fat, cut side downward, and fry ten minutes. Remove and place on a cloth, cut side downward, and drain ten minutes. Scoop out meat from them, remove the seed and chop the meat very fine. Heat a tablespoon melted butter in a saucepan, add one finely chopped onion, lightly brown five minutes, then add the chopped eggplant, twelve small anchovies cut in small pieces, half bean chopped garlic, half teaspoon finely chopped parsley, half teaspoon chopped chervil, half teaspoon salt and three saltspoons pepper. Sharply stir and then cook ten minutes, stirring meanwhile; add six tablespoons bread crumbs and two egg yolks; mix well and cook five minutes more. Then with this preparation fill the six half shells. Smooth the surface, sprinkle a little bread crumbs over, place a few little bits butter on top of each, place on a tin, then set in oven fifteen minutes. Remove, dress 2307. MADELEINE COMMERCY Place in a copper basin three eggs, four ounces sugar, six drops vanilla essence and one teaspoon orange-flower water; beat with a whisk ten minutes, add four ounces sifted flour, gently mix with skimmer, then add four ounces melted butter and gently mix again until well amalgamated. Line bottom of a small pastry pan with a sheet buttered paper, drop in preparation, neatly smooth surface, then set in oven twenty minutes. Remove, let rest five minutes. Turn the madeleine on a pastry grating, lift up paper. Spread three tablespoons of orange marmalade glaze over the surface with a glace a 1'orange, sprinkle one-half ounce peeled, chopped pistachio over all, let rest five minutes. Then cut in twelve even pieces, dress on a dish with a napkin and 2308. GLACE A L'ORANGE Place in a small saucepan the chopped rind of a good-sized, sound, juicy orange, also the juice of same, with one ounce sugar and half gill water. Boil on fire five minutes. Place in a bowl and let infuse ten minutes. Place two ounces glazed sugar in a saucepan, strain infusion into this pan, sharply stir on fire until lukewarm, then use as Saturday, Third Week of August Pears in Cream (2034) Force (970) Eggs Molet, Espagnole Whitebait, Virginia (1421) Lamb Kidneys with Mushrooms (1361) Fried Corn eal Cakes (1585)

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SATURDAY, THIRD WEEK OF AUGUST 693 2309. EGGS MOLET, ESPAGNOLE Prepare a Creole sauce (No. 507), adding two Spanish sweet peppers cut in julienne strips, gently mix and keep hot. Plunge twelve fresh eggs in boiling water five minutes, take up, drop in cold water one minute, remove and shell, then place on a hot deep dish, pour the sauce over and Shoulder of Lamb, Turquoise Apples with Butter, Vanille (421) 2310. SHOULDER OF LAMB, TURQUOISE Remove blade bone from a tender shoulder of lamb, then shorten end bone. Season shoulder all over with teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a braising pan, lay in the shoulder and fry ten minutes on each side. Cut in very small square pieces one medium carrot, one medium onion, one green seeded pepper and one pound raw liver of lamb and add to the shoulder, then lightly brown five minutes. Moisten with three-quarters pint broth, two gills demi-glace (No. 122), and two gills tomato sauce (No. 16). Cover pan and cook fifteen minutes. Add four ounces rice. Dilute one saltspoon saffron in tablespoon lukewarm water, strain and add to the saucepan; mix well, re-cover pan, set in oven for forty-five minutes. Remove, dress rice, etc., on a large hot dish, place the shoulder over and serve. Canapes of Ham (301) Olives Potage, Armenonville Weakfish, Vert-Pre (183) Potatoes, Parisienne (711) Boiled Fowl, Celery Sauce Green Corn on Cob (1864) Leg of Lamb, Mint Sauce (392) College Pudding (619) 2311. POTAGE, ARMENONVILLE Boil a pint of split green peas in boiling water five minutes, drain on a sieve, then replace in saucepan with a sliced carrot, a sliced onion, two sliced leeks, two sliced branches celery, two ounces salt pork cut in small square pieces and two ounces raw lean ham cut same way. Moisten with two and a half quarts water. Season with light teaspoon salt and half teaspoon pepper, then slowly simmer two hours. Strain soup through a sieve into a basin, then through a Chinese strainer into a saucepan and keep hot.

Cut a carrot, an onion and two branches celery in exceedingly small square pieces and place in a small saucepan with an ounce butter and one teaspoon sugar, and gently fry fifteen minutes. Pour in a half gill white wine and let reduce until nearly dry, then add to soup. Boil two ounces

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tapioca pearls in pint boiling water with half teaspoon salt forty minutes, drain on sieve and thoroughly wash in cold water, then add to the soup, mix well, boil for five minutes. Pour into a soup tureen and serve. 2312. BOILED FOWL, CELERY SAUCE Singe, cut off head and feet from a tender fowl of three and a half pounds, draw, wipe and truss; place in a saucepan with one carrot, one onion with two cloves stuck in it, two leeks, two branches parsley, one sprig thyme and a bay leaf; pour in sufficient water to cover fowl. Season with tablespoon salt, cover pan and slowly boil two hours. Take up fowl, dress on a large hot dish, untruss. Pour a celery sauce (No. 745) over the chicken and serve.

N. B. Strain the broth of the fowl and use as for white broth (No. 701).

Sunday, Third Week of Augu^c Muskmelons (2056) Malta Vita (1592) Eggs, Britain Fried Butter Fish (636) Broiled Squabs with Bacon (1693) Julienne Potatoes (799) 2313. EGGS, BRITAIN Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons white pepper. Cut twelve anchovies in small pieces, place in a small saucepan with one gill demi-glace and two tablespoons sherry and boil five minutes. Arrange a thin slice truffle on top of each egg yolk, evenly pour sauce over the eggs, then set in oven five minutes. Remove and Cold Lobster, Mayonnaise £1471) Brochettes of Lamb with Mushrooms Lima Beans with Fines Herbes Cocoanut Pie (1546) 2314. BROCHETTES OF LAMB WITH MUSHROOMS Cut one and a half pounds very lean lamb in one-inch squares and quarter-inch thick. Cut same number pieces of well-cleaned fresh mushrooms. Plunge mushrooms in boiling water five minutes, drain well. Then arrange lamb and mushrooms alternately on six skewers. Season with a teaspoon salt and half teaspoon pepper, lightly turn in oil, then in bread crumbs, arrange on a double broiler and broil six minutes on each side. Remove, dress on a dish, spread a maitre d'hotel butter (No. 7) over them and send to table.

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SUNDAY, THIRD WEEK OF AUGUST 695 2315. LIMA BEANS WITH FINES HERBES Boil a pint shelled lima beans in a quart boiling water with teaspoon salt twenty-five minutes. Drain on sieve, then place in a sautoire with ounce good butter. Season with half teaspoon salt and two saltspoons pepper. Finely chop together two branches parsley, one branch chervil, ten branches chives and six tarragon leaves. Add this hash to the beans, toss well in pan and cook five minutes, frequently tossing meanwhile. Transfer beans into a vegetable dish and serve.

Russian Rissolettes (162) Consomme, Bourdaloue Brook Trout, Biarritz New Potatoes. Rissolees («ax) Filet of Beef Larded, Bercy (559) Sweetbreads, Espagnole Green Peas with Tarragon (1749) Kummel Punch (1031) Roast Chicken (290) Suzanne (1297) 2316. CONSOMME, BOURDALOUE Prepare a consomme (No. 52). Strain into another saucepan and keep simmering. Cut in short julienne strips one medium carrot, one turnip and the green parts of two leeks, place in a small saucepan with half ounce butter, half teaspoon sugar, three saltspoons salt and a gill water; cover the vegetables with lightly buttered paper, place lid on pan, cook five minutes on range, then set in oven thirty minutes. Remove, drain vegetables and add them to the consomme. Crack one fresh egg in a bowl, add one yolk, then sharply beat with a whisk, add one and a half gills cream. Season with two saltspoons salt, half saltspoon cayenne, and half saltspoon grated nutmeg. Sharply whisk fora minute. Strain this through a cheesecloth into three buttered, individual pudding moulds, lay them on a tin, pour hot water up to half their height, set in oven with the door open ten minutes. Remove and let cool off, unmould, cut into quarter-inch-square pieces, add them to consomme*. Pour the consomme into a soup tureen and serve.

2317. BROOK TROUT, BIARRITZ Remove fins, draw by the gills and neatly wipe three very fresh brook trout. Make a spiral incision from head to tail on both sides of each fish. Place in a sautoire, spread a maitre d'hotel butter (No. 7) and half a teaspoon of anchovy essence over, season with half teaspoon salt, three saltspoons pepper, moisten with half gill white wine. Cover with buttered paper, then set in oven thirty minutes, occasionally basting meanwhile. Remove, lift them with a skimmer, dress on a dish. Prepare a Hollandaise sauce (No. 26). Pour into the sauce a tablespoon

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of the fish liquor; mix well. Pour sauce over the trout. Sprinkle a very little chopped truffle over and serve.

2318. SWEETBREADS, ESPAGNOLE Soak six fresh heart sweetbreads in cold water two hours, plunge in boiling water five minutes. Remove and drop in cold water to thoroughly cool off, remove and neatly trim. Place in a sautoire half a sliced carrot one sliced onion and one ounce larding pork, cut in small pieces. Lay the breads on top. Season with half teaspoon salt and three saltspoons pepper. Lightly baste surface of breads with very little melted butter. Moisten with two gills broth, then let reduce on fire until nearly dry. Pour in two gills demi-glace (No. 122). Cover with buttered paper, set in oven thirty-five minutes. Remove, arrange six freshly prepared round pieces of toast, two inches in diameter, on a hot dish; place breads on top of the toast. Skim fat from surface of sauce, strain sauce over the breads and serve.

Monday, Fourth Week of August Boiled Grits (131) Eggs, Bertschmann Mutton Chops (49) Baked Sweet Potatoes (14) 2319. EGGS, BERTSCHMANN Cut three fresh red tomatoes in four slices each. Season with half teaspoon salt, half teaspoon sugar, three saltspoons pepper and lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, place tomatoes on the pan and briskly fry two minutes on each side. Remove, dress on a dish.

Have three quarts boiling water in a saucepan with two tablespoons vinegar and level tablespoon salt. Carefully crack in six fresh eggs and poach three minutes. Lift up with a skimmer, neatly trim, arrange on the tomatoes; prepare six more in same way, place them on the other tomatoes. Broil six very thin slices bacon two minutes on each side, place them over the eggs and serve.

Canape's Lorenzo (538) Barcelone Salad 2320. BARCELONE SALAD Thoroughly wipe three nice, good-sized, red tomatoes, then cut each one in eight even sections, place in a salad bowl, add one sliced and

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MONDAY, FOURTH WEEK OF AUGUST 697 seeded sound green pepper. Remove outer leaves, wash well and thoroughly drain on a cloth a fresh head of chicory, detach leaves from the root and cut in two-inch pieces, add to the bowl with two cold, hardboiled eggs cut in quarters. Season with four tablespoons dressing (No. 863). Mix all well together and serve.

Radishes (58) Salted Peanuts (954) Puree of Green Squash Pickerel, Nicoise Potato Croquettes (390) Grilled Breast of Lamb Green Corn in Cream Bouchees Italienne 2321. PURE"E OF GREEN SQUASH Peel and cut In pieces one fresh, medium squash; place in a saucepan with a sliced carrot, one onion, two leeks, one branch parsley, one bean crushed garlic, a sprig thyme, one bay leaf and one clove; add one ounce butter and cook on fire fifteen minutes. Moisten with two and a half quarts broth, one pint of milk, and add two peeled sliced raw potatoes. Season with teaspoon salt and half teaspoon pepper. Mix well. Cover pan and simmer one and a half hours. Press through sieve into a basin, then through Chinese strainer into a soup tureen, drop in bread croutons (No. 23) and serve.

2322. PICKEREL, NICOISE Remove head and fins from a three-pound fresh pickerel, split in two through back, remove spinal bone, wipe well and place in a baking dish. Peel and finely chop two sound red tomatoes, remove the stones and finely slice twelve large olives and add both to the fish. Moisten with half gill white wine and squeeze in juice of half a sound lemon. Mix on a plate half ounce of butter, half teaspoon anchovy butter, half teaspoon anchovy essence, half teaspoon chopped parsley and a teaspoon flour. Divide this in small bits over the fish. Season with half teaspoon salt and three saltspoons pepper. Cover fish with buttered paper and set in oven forty-five minutes. Remove, lift up paper and serve in same dish.

2323. GRILLED BREAST OF LAMB Procure a oreast of lamb, break bones with a cleaver, then cut the skin crisscross. Season with teaspoon salt and half teaspoon pepper, rub it over with tablespoon oil, arrange on a double broiler ana broil over a slow fire twelve minutes on each side. Remove, then with a small feather brush butter it lightly all over, lightly turn it in bread crumbs and broil again two minutes on each side. Remove, dress on a hot dish, pour a little maitre d'hotel butter over and serve.

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2324. GREEN CORN IN CREAM Cut off stems, remove leaves and silk from six fine, sound, fresh ears of green corn, place in a saucepan with two quarts boiling water, one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, then with back of a knife blade detach grains from cobs, place in a small saucepan with one and a half gills cream, half teaspoon salt, three saltspoons white pepper, half saltspoon grated nutmeg, and cook five minutes. Knead on a saucer one ounce butter with tablespoon flour and add to the corn. Mix until well thickened, let cook for three minutes more, pour in a vegetable dish and serve. 2325. BOUCHEES ITALIENNE Place in a bowl four egg yolks with two ounces sugar; sharply beat with whisk five minutes. Carefully beat up the four egg whites to a stiff froth and add to the yolks, with one and a half ounces sifted flour, one teaspoon rum, and gently mix with skimmer until well amalgamated. Lightly butter six round tartlet moulds and fill with the preparation. Set in oven fifteen minutes. Remove, let rest for five minutes and unmould. Beat up the whites of three eggs to a stiff froth, add tablespoon powdered sugar and four drops vanilla essence, then evenly divide this preparation over the six bouchees, giving them dome-shaped forms; sprinkle a little powdered sugar over, place on a tin, set in a brisk oven two minutes. Remove, dress on a dish with a folded napkin and Tuesday, Fourth Week of August Gooseberries in Cream (2169) Rice Flour (464) Eggs, Vanderbilt Salisbury Steaks (347) Wheat Griddle Cakes (136) 2326. EGGS, VANDERBILT Pour two gills double cream in a large, round, silver baking dish, adding two tablespoons sherry, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Finely chop six medium, well peeled and cleaned fresh mushrooms, place in a frying pan with a teaspoon butter and cook five minutes, tossing them well meanwhile, then add to the cream and mix well. Carefully crack twelve fresh eggs into the dish. Season eggs evenly with half teaspoon salt and two saltspoons pepper, then set in oven six minutes. Remove, pour half the quantity of a Perigueux sauce (No. 677) over the eggs and serve.

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TUESDAY, FOURTH WEEK OF AUGUST 699 Frogs' Legs with Parmesan Cheese Coquilles of Chicken (or Turkey*) au Gratin (1848) Okra. Creole (1531) Apple Pancakes (1587) 2327. FROGS' LEGS WITH PARMESAN CHEESE Cut off claws from a pound and a half fresh frogs' legs, place in a stone jar with a sliced onion, a sprig thyme, two crushed bay leaves, two branches parsley, half gill white wine, half gill vinegar, two tablespoons good oil, light teaspoon salt and half teaspoon pepper; mix well, and let marinade one hour. Drain, lightly roll in flour, dip in beaten egg, and lastly roll in grated Parmesan cheese. Place in a frying basket and fry in boiling fat eight minutes. Lift up, drain well, sprinkle with a little salt, shake well, dress on dish with a folded napkin and serve with a tartare sauce (No. 48) separately.

Lyons Sausage (583) Garbure, Claremont Filet of Sea Bass, Ravigote Potatoes Noisettes (321) Patties of Lamb Sweetbreads (1462) Cauliflower Saute" with Butter (631) Roast Capon (378) Romaine Salad (214) Pistachio Ice Cream (645) 2328. GARBURE, CLAREMONT Cut two small Bermuda onions in thin rings and place in a saucepan with one-half ounce butter and gently fry fifteen minutes, frequently stirring meanwhile, then add ounce flour, stir well, moisten with two quarts broth (No. 701), one quart water, and lightly mix. Tie in a bunch two leeks, two branches celery, two branches parsley and one branch chervil; add to soup and add also one pound raw shin of beef and a beef marrowbone. Season with teaspoon salt and half teaspoon pepper. Cover pan and gently simmer one and a half hours. Cut from a loaf of stale French bread six slices a quarter-inch thick, place on a tin. Skim fat from surface of soup and pour over bread. Set in oven six minutes. Remove the tin, take up beef, bone and bouquet from soup, then pour it into a soup tureen, add bread. Sprinkle a half teaspoon chopped chives over and serve with a little grated Parmesan or Swiss cheese separately.

2329. FILET OF SEA BASS, RAVIGOTE Cut off fins and scale a three-pound fresh sea bass. Cut head off and split in two through back. Remove spinal bone, tear off skin from filets, then cut each filet in three slanting, equal pieces. Season with half *Use the turkey left over from yesterday

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teaspoon salt and three saltspoons pepper, then lightly roll in flour, dip in beaten egg, roll in bread crumbs, arrange in a frying basket, plunge in boiling fat and fry ten minutes. Lift up, drain on a cloth, sprinkle a little salt over. Dress on a hot dish with a folded napkin, decorate with a little parsley and six quarters lemon and serve with a ravigote sauce (No. 1441) separately.

Wednesday, Fourth Week of August Muskmelons (2056) Grape-Nuts (1371) Shirred Eggs, Demi-Glace Filet of Sole, Meuniere (565) Broiled Pigs' Feet on Toast (434) 2330. SHIRRED EGGS, DEMI- GLACE Lightly butter six egg dishes. Crack two fresh eggs in each dish. Season evenly with half teaspoon salt and three saltspoons white pepper. Set in oven five minutes. Remove, pour evenly one gill hot demiglace (No. 122) over them and serve.

Highlander (1734) » Tomatoes with Mayonnaise Peach Tartlets 2331. TOMATOES WITH MAYONNAISE Plunge six fresh, sound, good-sized red tomatoes in boiling water one minute, remove, peel and let get cold. Then cut in quarters, place in a salad bowl, pour over them two tablespoons dressing (No. 863). Mix gently, then spread a mayonnaise sauce (No. 70) over them, and at the last moment gently mix and immediately serve. 2332. PEACH TARTLETS Roll half pound feuilletage (No. 756) on a lightly floured table to the thickness of a sixth of an inch. Then with a three-inch pastry cutter cut out six even pieces. Arrange on six scalloped tartlet forms, then with the thumb carefully press down the paste at the bottom and sides of the moulds. Place a teaspoon currant jelly at bottom of each mould. Peel, cut in halves- and remove stones of six good-sized, sound, ripe peaches, then cut each half in three slices. Arrange six slices over each tartlet, sprinkle over, evenly divided, two ounces powdered sugar. Lay on a baking sheet, set in oven fifteen minutes. Bring them to the oven door, sprinkle a little more sugar around edges of the tartlets, reset in oven three minutes more. Remove, spread a teaspoon currant jelly over each tartlet, take Jhem from the moulds and serve.

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WEDNESDAY, FOURTH WEEK OF AUGUST 701 Walnuts (954) Olives Cream of Lentils, Major Domo Bluefish, Diaz Potatoes Persillade (63) Terrine of Chicken and Ham Asparagus, Hollandaise (342) Roast Ribs of Beef (126) Escarole Salad (100) Geraldine Pudding (548) 2333. CREAM OF LENTILS, MAJOR DOMO Soak a pint lentils in cold water four hours, drain on sieve and put in a saucepan with two and a half quarts water, one sliced carrot, a sliced onion, two sliced leeks, two sliced branches celery, one branch parsley, two ounces salt pork, one sliced, peeled, raw potato and the bones from a chicken or duck either cooked or raw. Season with teaspoon salt and half teaspoon pepper. Cover pan and slowly boil one and a half hours. Remove, rub it through a sieve into a basin, then strain through a Chinese strainer into another saucepan; place on fire, and as soon as it comes to a boil pour in two gills cream and half ounce butter, mix well while boiling two minutes. Pour the soup into a soup tureen and serve with bread croutons (No. 23) separately. 2334. BLUEFISH,. DIAZ Procure half a very fresh bluefish of about three pounds. Neatly trim and remove the bones. Pound in a mortar four sweet red peppers, then rub through a sieve into a bowl, add one teaspoon anchovy essence, juice of half a sound lemon, half teaspoon salt and half teaspoon paprika. Thoroughly mix. Make a few light incisions on skin of the bluefish, then sharply rub fish all around with the pulp. Lay in a baking dish and let infuse one hour. Pour over half gill white wine. Peel, wash and carefully drain six sound, fresh mushrooms, slice very fine and arrange on top of the fish; divide one-half ounce butter in small bits all over the fish, then set in oven forty-five minutes, being very careful to baste once in a while. Remove, sprinkle a little chopped 2335. TERRINE OF CHICKEN AND HAM Finely chop half pound lean raw veal with half pound fresh fat pork and place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, one saltspoon cayenne, saltspoon grated nutmeg arid one saltspoon ground mixed allspice, thoroughly pound five minutes, then press through a sieve and keep on a plate. Tear off breast and legs from a two-pound tender chicken, then with a keen knife carefully bone the breast and legs. Season meat with half teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Have three slices quarter-inch-thick cooked ham. Line the interior of an oval earthen cocotte terrine dish with thin slices larding pork. Arrange a layer of the preparation at bottom and sides of the terrine, quarter of an inch thick. Lay a slice of ham at bottom of the terrine, then spread a

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little force over ham, arrange a leg and breast of chicken on top, a little more force, another slice of ham, another layer of force, then the balance of the chicken; cover with a little more force, the last slice of ham, and finish to cover with the force. Place a bay leaf on top, cover with thin slices larding pork, pour over half gill sherry. Cover terrine, place in small braising pan, pour in hot water to half the height of the terrine in the pan, then set in oven one hour. Bring terrine to the oven door, remove cover, pour in two tablespoons brandy, re-cover, reset in oven and bake thirty minutes. Remove, place in a cool place, lay an ovalshaped board of same size as the terrine on top of the pate, place a pound weight on top and keep in such position until thoroughly cold. Lift up board, remove fat from top, pass a clean knife all around edges, so as to easily detach it. Turn it on a cold dish with a folded napkin, remove lard from top and all around. Cut into quarter-inch pieces four tablespoons jelly (No. 1879). Arrange jelly around the terrine. Place a thin slice truffle in centre of the terrine on top, arrange clean, dry leaves of lettuce around and serve.

Thursday, Fourth Week of August Baked Apples (44) Hominy (75) Fried Eggs, Mouquin Perch Saute", Fines Herbes (293) Beef Saute", Lyonnaise Julienne Potatoes (799) Orange Griddle Cakes (1984) 2336. FRIED EGGS, MOUQUIN Cut from a Virginia ham six thin slices, arrange on a broiler and broil on a charcoal fire one minute on each side. Remove and keep on a plate. Cut from a stale loaf of sandwich bread six slices one-third of an inch in thickness; then cut them two inches in diameter, lightly baste with a little good melted butter, place on a tin, set in oven six minutes, or till a nice golden colour. Remove, dress on a hot dish. Cut ham same size as the slices of toast and arrange the pieces on top of the toast.

Lightly butter a small black frying pan, crack in one fresh egg. Season with a very little salt and pepper, and fry three minutes, slide the egg on top of one piece of ham. Prepare five more in a similar way. Pour half the quantity of a Bordelaise sauce (No. 28) over the eggs and 2337. BEEF SAUTE, LYONNAISE Cut all the meat from the roast beef left over from yesterday in halfinch-square pieces. Heat two tablespoons melted butter or lard in a black frying pan, add two finely sliced onions and lightly fry five minutes, then add the beef. Season with a light teaspoon salt and half teaspoon pepper. Cook ten minutes, tossing once in a while, then add half teaspoon freshly chopped parsley, sprinkle over a tablespoon flour.

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THURSDAY, FOURTH WEEK OF AUGUST 703 Stir well, then pour in two tablespoons vinegar and two gills broth (No. 701). Mix well and cook ten minutes, mixing quite frequently meanwhile. Pour in a deep dish and serve.

Cold Celery Broth (1985) Soft Clams, Vaudeville (932) Devilled Lamb Steaks (910) Georgia Salad 2338. GEORGIA SALAD Cut in inch julienne shape two cold, boiled potatoes, two cooked, cold beetroots, one small sound onion and two peeled and cored sound apples. Place in a salad bowl, adding three tablespoons cooked, cold string beans, cut in inch pieces. Remove skin and bones from a small smoked herring, then cut in very small square pieces and add to the rest. Pour in four tablespoons dressing (No. 863). Carefully mix* and Clams (145?) Radishes (58) Olives Potage, Balmord Fresh Mackerel with Gooseberries Roulade of Lamb Braise with Carrots Lima Beans, Bonne Femme Coupes, Floradora 2339. POTAGE, BALMORD Cut in small squares three sound, seeded green peppers and the white parts of three leeks, place in a saucepan with an ounce butter, and cook on range for ten minutes, lightly stirring meanwhile. Moisten with two quarts of broth, one quart of water, and add two pounds raw veal or beef bones. Season with a heavy teaspoon salt and half a teaspoon pepper, let boil for fifty-five minutes.

Break three ounces of spaghetti into half-inch pieces and add them to the soup, then cook for fifteen minutes. Cut two medium, peeled, raw potatoes into quarter-inch squares and add to the soup and let simmer for fifteen minutes. Add the leaves from two branches chervil and boil five minutes. Remove bones, skim fat from surface. Pour soup into a soup tureen, and serve with a little grated Parmesan cheese, separately.

2340. FRESH MACKEREL WITH GOOSEBERRIES Cut off head and fins from a very fresh three-pound mackerel. Split in two through the back, remove the spinal bone. Season with teaspoon salt and half teaspoon pepper, and place it on a lightly buttered baking dish. Spread a maitre d'hotel butter (No. 7) over the fish, then set in oven for thirty-five minutes. Remove, dress on a dish, pour gooseberry sauce over and serve.

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2341. GOOSEBERRY -SAUCE Heat one and a half tablespoons melted butter in small saucepan, add two light tablespoons flour, stir well while heating for half minute and moisten with two gills hot milk. Season with half teaspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg, then continually mix until it comes to a boil. Add, little by little, one-half ounce good butter and the juice of quarter of a lemon, mix well, strain through Chinese strainer into another saucepan, add half teaspoon freshly chopped parsley and keep -Warm. Pick off stems from a pint of fresh, sound gooseberries, then plunge them in quart of boiling water and boil two minutes. Drain on sieve and add to sauce, lightly mix and use as required.

2342. ROULADE OF LAMB BRAIS£ WITH CARROTS Procure a tender shoulder of lamb, remove blade bone as well as shank bones. Season inside with teaspoon salt, three saltspoons pepper, one saltspoon grated nutmeg and half teaspoon ground mixed spice. Finely chop two ounces raw, lean veal, place it in mortar with two tablespoons bread crumbs, half bean chopped garlic, half teaspoon chopped parsley, one egg yolk. Season with three saltspoons salt and one saltspoon pepper, then thoroughly pound to a smooth pulp. Moisten with two tablespoons cream, mix well, then evenly spread this force all over inside of shoulder. Roll up and firmly tie around with string. Heat two tablespoons lard in braising pan, add the roulade and cook on fire until a light brown all around. Add eighteen scraped, raw, new carrots, one onion with two cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme and a bay leaf, add to the pan, pour in one gill white wine and let reduce until nearly dry, then pour in one pint broth (No. 701) and two gills demi-glace (No. 122). Season with half teaspoon salt and three saltspoons pepper. Cover pan, boil for ten minutes, then set in oven for one hour. Remove, dress lamb on a dish and untie it. Lift up bouquet and onion, skim fat from surface of gravy, boil ten minutes. Pour the contents of pan over the roulade and serve.

2343. LIMA BEANS, BONNE FEMME Place in an enamelled pan one finely chopped onion, two ounces lean raw ham cut in small squares, and one tablespoon melted butter, and nicely fry five minutes, stirring meanwhile. Add one pint fresh, shelled lima beans, one-half pint of broth (No. 701). Tie together a very small head of lettuce and two branches parsley, and add to the beans. Season with a half teaspoon salt, three saltspoons pepper, half saltspoon grated nutmeg, and lightly mix. Cover pan and let gently boil thirty-five minutes, then lift up the lettuce, etc. Knead on a saucer one ounce butter with a light tablespoon flour and add to the beans, gently mix without mashing and cook for two minutes more. Pour them into a vegetable dish and serve.

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FRIDAY, FOURTH WEEK OF AUGUST 705 2344. COUPES, FLORADORA Prepare a pint only of peach ice cream (No. 1047). Peel and cut in slices two sound, ripe, sweet peaches and place in a bowl. Peel and detach in sections one sound, juicy orange, then cut each section in two, remove seeds and place with peaches, adding a peeled and finely sliced banana. Add an ounce sugar, two tablespoons rum, turn well in seasoning, then evenly divide the fruit into six coupes or champagne glasses. Divide the pint of ice cream over the six glasses, neatly smooth top to dome-shaped form, place a maraschino cherry on top of each and Friday, Fourth Week of August Grape Fruit (130) Pettijohn Food (170) Omelette with Whitebait Fish Cakes (5) Calves' Brains, Brown Butter (2258) Potatoes, Anna (84) Cornmeal Dodgers 2345. OMELETTE WITH WHITEBAIT Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with fork for two minutes. Cut off heads and tails of three ounces fresh whitebait, wash and thoroughly drain on a cloth. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the whitebait and briskly fry for five minutes, tossing them meanwhile. Sprinkle over two saltspoons salt, then add the eggs, briskly stir for two minutes with fork and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn on a hot dish and serve.

2346. CORNMEAL DODGERS Place a pint of milk in a saucepan with three saltspoons salt, set on fire, and as soon as it comes to a boil dredge in half pound Indian cornmeal, briskly mixing while adding, then let boil six minutes, lightly stirring at the bottom once in a while. Add one ounce butter, one egg yolk and half saltspoon grated nutmeg, sharply mix for one minute, remove, drop the preparation in a dish and let cool off. Divide the batter into twelve even parts, give them oval-shape forms, place in a lightly buttered baking sheet, lightly baste with a little melted butter and set in a slack oven for twenty minutes. Remove, split them open without detaching, spread a little good butter into each, dress on a dish enveloped in a napkin and serve.

Vermicelli, Indian Style Devilled Shrimps Sausages with Fried Bananas (1058) Salade Orpheline Peach Shortcakes (2016)

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2347. VERMICELLI, INDIAN STYLE Place in a saucepan one sliced carrot, one sliced onion, two branches parsley, one branch chervil, one sprig thyme, two bay leaves, one clove, one nutmeg leaf, a sprig marjoram, four crushed tomatoes, five pints water and two pounds fresh heads of fish bones, then let slowly boil for one hour. Strain the broth through a double cheesecloth into another saucepan and let again come to a boil. Add three ounces crushed vermicelli, a teaspoon salt, one teaspoon curry powder and three saltspoons pepper, lightly mix and boil for twenty minutes. Pour into a 2348. DEVILLED SHRIMPS Shell one and a half pounds fresh -cooked shrimps, cut them in small pieces and place in a bowl; add four tablespoons bread crumbs, one-half ounce of butter, the juice of half a sound lemon, half teaspoon salt, half teaspoon French mustard, one tablespoon Worcestershire sauce, two saltspoons cayenne pepper, two beaten eggs and one gill cream. Mix well and place the whole in a baking dish, sprinkle a little bread crumbs over, then set in the oven for fifteen minutes. Remove and serve. 2349. SALADE ORPHELINE Skin, bone and cut six good-sized sardines into quarter-inch pieces, place in a bowl, adding six cold, hard-boiled eggs cut in quarters, one good-sized peeled apple cored and cut in thin slices, and three peeled, boiled potatoes cut into thin slices. Season with four tablespoons salad dressing (No. 863) adding half a teaspoon freshly chopped chives. Mix all well, and serve.

Caviare (59) Clams (1457) Olives Cream of Green Wheat Halibut, Egyptienne Potatoes Chassepot (123) Fried Chicken, Maryland (444) Green Peas (1519) Plain Baked Lobster (952) Saddle of Mutton, Currant Jelly (1957) Tomatoes, Mayonnaise (2331) Genoise au Confitures (129) 2350. CREAM OF GREEN WHEAT Place in a saucepan one pound raw chicken bones, one pound shin of veal, one carrot cut in small pieces, a sliced onion, two leeks, two branches celery and one branch parsley. Moisten with three quarts water. Season with two teaspoons salt, and let slowly boil two hours. Mix in another saucepan two ounces butter with two ounces flour. Strain the broth through a strainer into this pan, mix with wooden spoon until it comes to a boil, then add one pint green wheat or oatmeal, half pint milk, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well and let slowly cook forty-five minutes, occasionally mixing meanwhile. Then add one gill cream, half ounce fresh butter, and

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SATURDAY, FOURTH WEEK OF AUGUST 707 mix well while heating for two minutes. Press it through sieve into a basin, then through strainer into a soup tureen, and serve with bread croutons (No. 23) separately.

2351. HALIBUT, EGYPTIENNE Procure a three-pound piece fresh halibut, cut in three equal slices, place them in a saucepan with a pint of water, two tablespoons vinegar, one sliced onion, two branches parsley, the juice of half a sound lemon and one teaspoon salt, then let gently boil for twenty minutes. Lift the fish up with a skimmer, place in baking dish, remove the spinal bones. Lightly egg the surface of the fish. Sprinkle a little bit of butter on top, then set in the oven for ten minutes. Remove, decorate with a little parsley greens and serve.

FRIED CHICKEN, MARYLAND Same as No. 444, but for corn fritters use cooked fresh corn instead of the canned.

Saturday, Fourth Week of August Blackberries in Cream (1925) Quaker Oats (105) Scrambled Eggs with Rice Broiled Weakfish, Maitre d'Hotel (927) Salisbury Steaks (347) Potatoes, Pont Neuf (647) Saffron Cakes (1644) 2352. SCRAMBLED EGGS WITH RICE Place an ounce of rice in a small saucepan writh two gills milk, two saltspoons salt, one saltspoon white pepper, lightly mix, boil for thirtyfive minutes and keep hot. Carefully crack eight fresh eggs in a bowl, season with teaspoon salt and two saltspoons white pepper, then briskly beat up with fork one minute. Heat a tablespoon of melted butter in sautoire, drop in the eggs, then cook six minutes, frequently stirring at the bottom once in a while, then add the rice, gently mix, pour in a deep Cold Clam Broth (1916) Crab Meat Fritters (1539) Hochepot Gantoise (1422) Apple-Jam Pie 2353. APPLE- JAM PIE Peel and core six medium apples, cut them in halves then finely slice and place them in a bowl with an ounce of sugar and half teaspoon vanilla essence, turn them well in the seasoning. Roll out on lightlyfloured table a quarter-pound pie paste (No. 117) very thin. Line the inside of buttered pie plate with paste, spread four tablespoons rasp-

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berry marmalade on the bottom of plate, neatly arrange the apples over. Egg the edges, cover the pie with a layer of paste, press edges together, trim superfluous paste around the border, make a few incisions on top, lightly egg the surface, then set in oven for thirty minutes. Remove, sprinkle a little powdered sugar over, and serve.

Potage, Alsacienne Filet of Blackfish, Equatorial Potatoes Foulte*es (1789) Ham Braise, Josselyn Spinach au Velout6 (1763) Roast Squabs (831) Escarole Salad (too) American Pudding (236) 2354. POTAGE, ALSACIENNE Cut half a very small cabbage in quarters, remove the core and stale leaves, then cut cabbage into exceedingly thin julienne strips, place in a saucepan with one ounce butter, one teaspoon salt and half teaspoon pepper, lightly mix. Cover the pan and let steam until all the moisture evaporates. Cut one-fourth of a pound of lean salt pork into quarter-inch pieces, place in a frying pan with a teaspoon of melted butter, fry until a nice golden colour, drain and add to cabbage. Peel, wash and cut two medium, raw potatoes into half-inch squares and add to the pan. Moisten with two and a half quarts of white broth (No. 701) and let slowly boil for one hour. Skim fat from the surface, 2355. FILET OF BLACKFISH, EQUATORIAL Pare off fins and scale two blackfish of one and a half pounds each. Cut off the heads, split them in two through the back, remove the spinal bones and skin, cut each half in two lengthwise pieces. Season with a light teaspoon salt and half teaspoon of paprika. Roll them in flour, dip in beaten egg, then roll them in finely shredded cocoanut. Arrange in a frying basket, plunge in boiling fat to fry for eight minutes. Lift them up, drain, sprinkle a very little salt over and dress on a hot dish, one overlapping another crown-like. Fill the centre with fried parsley, decorate with six quarters of lemon and serve with one gill of tomato sauce (No. 16) separately.

2356. HAM BRAISE", JOSSELYN Soak a four-pound piece of ham in cold water for six hours. Remove and place it in an earthen pot, adding one sliced carrot, one sliced onion, a bean garlic, one branch parsley, a branch chervil, a small branch tarragon, a sprig thyme, a sprig marjoram, one bay leaf, one clove, half teaspoon salt, half teaspoon pepper, half teaspoon curry powder, a pint cider, a gill claret, quarter gill sherry, two tablespoons vinegar and one calf's foot cut in pieces. Mix well, cover the pot and let marinade in a cool place for six hours. Then place pot in a moderate oven for

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SUNDAY, FOURTH WEEK OF AUGUST 709 two and a half hours, basting it once in a while. Take up the ham, neatly trim, dress on a large hot dish and keep hot. Knead in a saucepan a half ounce butter with one ounce flour, then add it little by little to the sauce in the pot, mix well and boil for two minutes, gently mixing once in a while. Pick off the stems from a pound of white California grapes, place them in a frying pan with tablespoon melted butter, and briskly fry until a nice golden colour, tossing them meanwhile. Arrange them around the ham. Strain a third of the sauce through a Chinese strainer over the ham, the rest into a saucebowl, and serve. Sunday, Fourth Week of August Eggs Molet with Sorrel Whitebait with Bacon (1305) Corned Beef, American Style (241) 2357. EGGS MOLET WITH SORREL Prepare a sorrel puree (No. 654) and dress on a hot dish, domelike. Plunge twelve fresh eggs in boiling water for five minutes, take up and plunge them in cold water one minute, remove and shell them, then place them around the sorrel. Pour a gill of hot demiglace (No. 122) over and serve.

Toasted Lobster, Mrs. Potter Appetizing Lamb Chops (1991) Combination of Vegetables Cold Pudding, Maraschino (1772) 2358. TOASTED LOBSTER, MRS. POTTER Plunge two live lobsters of one and a half pounds each in one and a half gallons of boiling water, with a tablespoon of salt, and boil for twenty minutes. Remove and let cool off. Carefully crack all the shells, claws and tails, then with a fork pick out all the meat. Finely chop all the meat up, and place it in a bowl. Season with half teaspoon salt, a saltspoon cayenne pepper and a teaspoon French mustard, adding half a bean finely chopped, sound garlic, half teaspoon finely chopped parsley, half teaspoon finely chopped chervil and one raw egg. Sharply mix the whole together for two minutes with a wooden spoon. Then evenly spread the mixture over six lightly buttered toasts a quarter of an inch thick and two and a half inches square. Heat in a small saucepan one ounce of melted butter, add four medium, peeled and thoroughly washed, dried and finely chopped mushrooms, and slowly cook them

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for five minutes, then mix in two tablespoons flour and gently stir while heating for one minute. Pour in one gill hot milk and one gill cold cream. Season with two saltspoons salt, a saltspoon paprika and half a saltspoon ground nutmeg. Sharply mix with a whisk for half minute, add one egg yolk, immediately stir for half minute more, then carefully spread the cream sauce evenly over the lobster of the six toasts. Dredge a tablespoon grated Parmesan cheese over them, equally divided, and place on a tin, set in oven to bake for ten minutes, or until a nice golden colour. Remove from the oven, dress the toasts on a hot dish with a folded napkin over it, nicely decorate with parsley greens and 2359. COMBINATION OF VEGETABLES Remove the stalks, leaves and silk from three sound ears of green corn, place in a saucepan with a quart of water, a gill of milk and a teaspoon of salt, and boil for twenty-five minutes, then drain; with the back of a knife-blade detach the grains from the cobs, avoiding as much as possible the fibres, and keep them on a plate. Add half pint of cooked green peas to the corn with three Spanish sweet peppers cut in small squares, and place with the rest.

Heat an ounce of better in a frying pan, add the three articles; season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, then fry for ten minutes, lightly tossing them once in a while, then add half teaspoon chopped chives. Toss well while heating for two minutes. Dress on a vegetable dish, and serve. Celery Westphalia Ham Consomme1, Colombo Salmon, Pdrigord Potatoes, Dauphine (415) Sirloin of Beef en Casserole (1286) String Beans. Polonaise (1143) Cromesky of Sweetbreads Punch Cardinal (96) Roast Guinea Fowl (1535) Lettuce Salad (148) Parfait au Chocolat (1496) 2360. WESTPHALIA HAM FOR SIDE DISH Procure six very tin slices of Westphalia ham, cut each in two slanting slices, twist each piece into cornet-like shape, arrange a little parsley greens in each cornet, place them on a side dish and serve. 2361. CONSOMME, COLOMBO Prepare a consomme* (No. 52), strain it into another saucepan and keep simmering. Lightly butter four individual pudding moulds. Break two fresh eggs in a bowl, add the yolk of another, thoroughly beat them with a whisk, then pour in one and one-half gills of cream. Season with three saltspoons salt, one saltspoon cayenne pepper and hali a saltspoon grated nutmeg, and sharply mix until well thickened. Then

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SUNDAY, FOURTH WEEK OF AUGUST;ii strain half of the preparation into two mo aids. Reduce a gill of tomato sauce (No. 16) in a saucepan, to the quantity of a tablespoon and add to the bowl. Mix well, then strain this into the other two moulds. Place the four moulds on a small tin, pour hot water in the tin up to half the height of the moulds, set them in the oven with the door open for ten minutes. Remove, let slightly cool off, unmould, cut them in slices and place in a soup tureen. Pour the consomme* over. Sprinkle the leaves from two branches of chervil over and serve.

2362. SALMON, PEMGORD Place three slices fresh salmon of three-quarters of a pound each in a small sautoire with half ounce butter, one branch parsley and a gill of white wine. Set on a brisk fire and let reduce until nearly dry, then pour in one and one-half gills demi-glace (No. 122) and one medium slice of truffle, lightly mix, coyer the salmon with a buttered paper, then set in the oven for fifteen minutes. Remove, dress the salmon on a hot dish, pour the sauce over. Arrange six heart-shaped bread croutons around fish and serve.

2363. CROMESKY OF SWEETBREADS Soak six sweetbreads in cold water for two hours. Remove and plunge them in boiling water for five minutes. Drain, then neatl^ trim all around and place them in a saucepan with a sliced carrot, a sliced onion, half an ounce lard cut into small pieces, one-half gill white wine and one pint broth (No. 701). Season with a teaspoon salt, cover the pan and let slowly boil for twenty minutes. Lift up the breads with a skimmer and cut them into quarter-inch-square pieces, and keep them on a plate until required.

Mix in a saucepan one ounce butter with two ounces flour. Skim fat from the surface of the bread broth, then strain it through a Chinese strainer into this roux. Mix well and let reduce to one-half the quantity, frequently mixing meanwhile. Add six finely chopped canned mushrooms, one saltspoon cayenne, half a saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with a whisk while cooking for two minutes. Add the breads, gently mix, then cook for two minutes. Transfer to a dish and let cool off.

Divide the force into twelve even parts, roll each part in fresh bread crumbs and give them nice cork-shaped forms. Have a frying batter (No. 204), roll each croquette into the batter and gently drop them into boiling fat and fry for ten minutes, turning them writh the skimmer once in a while, lift up, drain on a cloth and trim them well. Arrange on hot dish with a folded napkin, decorate with a little parsley greens and serve with one gill tomato sauce (No. 16) separately. N. B. After the force has been divided into twelve parts each part should be enveloped in pancakes of same size instead of rolling them in bread crumbs, but it would cause considerable additional work and the result would be about the same.

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Monday, Fifth Week of August Eggs with Clams in Cream Calf's Liver, Saute" Minute (810) 2364. EGGS WITH CLAMS IN CREAM Have half a pint of boiling water in a small saucepan, plunge in eighteen freshly opened little neck clams and boil for three minutes. Drain on a sieve, then cut them in small square pieces. Place them in a small saucepan with one and a half gills cream. Season with two light saltspoons salt, a light saltspoon cayenne pepper and half a saltspoon grated nutmeg, add two teaspoons butter, gently mix, then let boil for five minutes. Divide the preparation evenly into six cocotteegg dishes. Then crack two fresh eggs into each dish, season the eggs evenly with half a light teaspoon salt and two saltspoons white pepper, lay them on a tin, set in the oven for five minutes. Remove, and serve. Cold Salmon Patty (1972) Lambs' Feet, Poulette Meringue, Chantilly 2365. LAMBS' FEET, POULETTE Plunge twenty-four lambs' feet in boiling water for five minutes, drain on a sieve, carefully remove all the wool adhering to them and thoroughly clean them. Place in a stone pot, add one quart and a half water, onehalf gill white wine, two tablespoons vinegar, an onion with two cloves stuck in it, half a sound lemon and one small branch parsley. Season with teaspoon salt and three saltspoons pepper, lightly mix, cover the pan and let boil thirty minutes. Mix in a saucepan an ounce of butter with one and a half ounces flour. Strain the feet broth through a cheesecloth into this pan, mix well until it comes to a boil, add ten finely sliced, canned mushrooms, half a teaspoon chopped chives and half a saltspoon grated nutmeg. Mix well, then let boil fifteen minutes. Dilute two egg yolks with two tablespoons cream, add to the sauce. Sharply mix while heating two minutes. Place the feet in the sauce, shuffle a little, transfer into a deep hot dish and serve. 2366. MERINGUE, CHANTILLY Prepare twelve meringue shells (No. 2297). Place two gills of cream in a copper basin, set it on the ice, and beat up to a stiff froth, let rest for thirty minutes on the ice. Lift up the cream with a skimmer and place it in a bowl, add two ounces sugar, ten drops vanilla essence.

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TUESDAY, FIFTH WEEK OF AUGUST 713 Briskly beat up for two minutes. Fill in the cavity of the shells with the cream, join two together. Arrange them on six saucers. Drop the balance of the cream into a pastry bag with a fancy dentilated tube at the bottom, and with it decorate the meringues nicely and serve. Calves' Tails, Berlin Style Broiled Bluefish, Maitre d'Hdtel (326) Potatoes, Macaire (859) Broiled Leg of Mutton, Caper Sauce (1246) Glazed Turnips, Demi-Glace Roast Chicken (290) Romaine Salad (214) Pudding Menagere (1192) 2367. CALVES' TAILS, BERLIN STYLE Clip off a little at both ends of three fresh calves' tails, then cut them Into half-inch pieces, place in a saucepan with a carrot cut in quarters, one turnip cut same way, one onion with two cloves stuck in and one small stalk celery. Tie together two leeks, two branches parsley, one branch chervil, a sprig thyme, a sprig marjoram and two bay leaves, and add to the soup. Moisten with three quarts water. Season with two teaspoons salt and half a teaspoon pepper. Cover the pan, and let slowly boil one and a half hours. Place one ounce butter and two ounces flour in a saucepan, briskly stir on the fire while heating two minutes. Skim the fat from the surface of the broth, then strain it through a cheesecloth into this pan, add a gill Rhine wine and mix well until it comes to a boil. Add the calves' tails with half a teaspoon chopped parsley, boil ten minutes. Pour into a soup tureen and serve. 2368. GLAZED TURNIPS, DEMI-GLACE Peel twelve small, sound white turnips, then cut them in quarters lengthwise. Round each piece into bean-of -garlic-like shape, place in a small saucepan with half an ounce butter, a teaspoon sugar, half a teaspoon salt and two saltspoons pepper. Moisten with two gills of broth and let reduce to half the quantity, then pour in one gill of demi-glace (No. 122), lightly mix. Cover the pan and set in the oven thirty-five minutes. Remove, dress on a hot, deep dish and serve. Tuesday, Fifth Week of August Boiled Rice and Milk (275) Eggs, Mrs. Drapper Kingfish Saute", Colbert (xao) Lamb Fries, Tartare Sauce (2290)

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Procure one and a half pounds of ripe, sweet grapes. Detach the grapes from the stems, thoroughly wash in cold water and drain well on a cloth. Place them on a compotier. Dredge an ounce powdered sugar over them. Mix well. Beat up one and one-half gills cream until thick, but not frothy, add one ounce sugar, mix well, pour over the grapes and serve.

2370. EGGS, MRS. DRAPPER Peel three sound, medium, fresh red tomatoes, then cut them in small pieces and place them in a small saucepan with half an ounce butter, half a teaspoon salt, three saltspoons sugar and a saltspoon white pepper; mix well and let cook eight minutes. Knead on saucer a half ounce butter with a light teaspoon of flour and add to the tomatoes. Sharply mix until well thickened. Cut eight hard-boiled eggs in thin slices. Season with half teaspoon salt and two saltspoons pepper. Lightly butter a baking dish, pour in half a gill very thick cream, then arrange a third of the eggs over, half of the tomatoes well spread over, then sprinkle a tablespoon of grated Parmesan or Swiss cheese over the tomatoes, then another third of the eggs, the balance of the tomatoes over the eggs, then the rest of the eggs, pour over half a gill of cream, sprinkle another tablespoon grated Parmesan cheese, arrange a few little bits of butter on top, set in the oven ten minutes. Remove Minced Clams au Gratin Cold Mutton, Mayonnaise 2371. MINCED CLAMS AU GRATIN Open forty-eight medium, fresh clams and place in a saucepan with their own liquor and one pint water, then boil five minutes. Drain on a sieve and finely slice them. Mix in a small saucepan one ounce butter with two ounces flour and heat half a minute, then pour in two gills hot milk, sharply mix with a whisk until it comes to a boil and boil five minutes. Add the clams, with two saltspoons salt, one saltspoon cayenne and one saltspoon grated nutmeg. Mix well and let cook five minutes. Pour the clams in a baking dish, sprinkle a little grated Parmesan cheese over, divide half an ounce of butter in little bits on top, set in the oven ten minutes. Remove, and serve.

2372. COLD MUTTON, MAYONNAISE Cut all the meat of the mutton left over from yesterday into very thin slices. Dress them on a cold dish, arrange twelve lettuce leaves and a few vinegar pickles around. Sprinkle a little chopped jelly around and serve with a mayonnaise sauce (No. 70) separately. N. B. Left over roast lamb can be utilised in the same way.

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TUESDAY, FIFTH WEEK OF AUGUST 715 Puree of Sorrel with Peas Baked Weakfish with Bacon (1845) Potatoes, Christiana Sweetbreads Braise^ Macddoine Stuffed Lettuce Cantaloup Surprise 2373. PURE"E OF SORREL WITH PEAS Thoroughly wash and drain two quarts fresh sorrel, then slice them finely, place in a large saucepan with an ounce butter and cook on the fire fifteen minutes, or till the moisture is nearly evaporated, stirring once in a while. Then add pint of shelled green peas, three good-sized, peeled, sliced, raw potatoes, one sliced onion, one bean crushed garlic, two branches chervil and a pound piece of lean salt pork. Moisten with three quarts water. Season with a teaspoon salt, one teaspoon sugar and half teaspoon pepper. Mix well, cover the pan and let slowly boil two hours, mixing a little once in a while. Lift up the pork and save it for later use. Add two gills milk, mix well, then boil five minutes. Press the puree through a sieve into a basin, then through a, Chinese strainer into a soup tureen, and serve with a plate of bread croutons 2374. POTATOES, CHRISTIANA Boil six peeled, good-sized, sound potatoes in two quarts boiling water with a teaspoon salt thirty minutes. Thoroughly drain them, then press them through a potato masher into a sauteuse, add six medium anchovies in oil cut in short pieces, half a teaspoon chopped parsley, half teaspoon French mustard, half a teaspoon salt, two saltspoons white pepper and half a saltspoon grated nutmeg; add two egg yolks, and half an ounce of butter, place the pan on the fire and sharply stir with the spatula while cooking five minutes. Remove from the fire. Divide the puree into twelve even parts, roll them out on a lightly floured table to apple-like shapes, dip them in beaten eggs, then lightly roll in bread crumbs; arrange them in a frying basket and fry in boiling fat until of a nice golden colour. Drain on a cloth, dress on a hot dish 2375. SWEETBREADS BRAISE", MACE"DOINE Soak six heart sweetbreads in water for two hours. Remove and plunge in two quarts boiling water with a teaspoon salt for five minutes. Drain on a sieve and neatly trim them. Place in a sauteuse one finely sliced medium carrot and small onion, one ounce larding pork cut in small pieces, and place the breads on top. Season with half teaspoon salt and three saltspoons pepper, adding tablespoon melted butter, place on the fire and cook five minutes. Moisten with three-

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fourths of a pint of broth (No. 701) and briskly boil five minutes, then set them in the oven thirty minutes. Remove, arrange six round pieces freshly prepared toasts two inches in diameter on a hot dish. Place the breads on top, neatly arranged crown-like. Dress a macedoine, prepared as per No. 233 in the centre. Skim fat from surface of the gravy, then let reduce on open fire eight minutes, strain it through a Chinese strainer over the breads and serve.

2376. STUFFED LETTUCE Clip off the stalks and pick off the stale leaves from six very small, sound heads of lettuce, plunge them in two quarts boiling water with teaspoon salt and boil five minutes. Lift up with a skimmer and let cool off in cold water, then carefully press out all the water. Split them in two. Skin three country sausages, place the meat on a plate, add a little chopped parsley and three chopped canned mushrooms, mix well. Divide the force in the lettuce, give their former shape, then tie them around with a string. Place in a sautoire half a sliced carrot, half a sliced onion, one branch parsley, one bay-leaf and one clove, place the lettuce over them. Season with a light teaspoon salt and three saltspoons pepper. Arrange a thin slice of pork on top of each lettuce, then moisten with two gills broth, two tablespoons sherry and one gill demiglace (No. 122). Boil five minutes, set in the oven forty minutes. Remove, untie, dress on a hot dish, skim fat from the surface of gravy and let the gravy reduce eight minutes on the range, then strain through a Chinese strainer over the lettuce, arrange six heart shape bread croutons (No. 90) around and serve.

2377. CANTALOUP, SURPRISE Prepare a pint only of vanilla ice cream (No. 42). Cut three small or medium ice-cold muskmelons in halves lengthwise, pick out the seeds and spongy parts, then scoop out the meat, cut it into very small pieces, and place in a bowl with an ounce sugar and two tablespoons curacao. Mix well, then replace in the six half-melon shells. Evenly divide the vanilla ice cream over them. Neatly smooth the surface to dome-like shapes. Pour a tablespoon raspberry syrup and sprinkle a little finely shredded cocoanut over each, dress on dish with a folded % Wednesday, Fifth Week of August Gooseberries and Cream (2160) ' Malta Vita (1592) Eggs en Coquilles Yarmouth Bloaters (311) Grilled Mutton Chops with Bacon (845) Garfield Potatoes (1843)

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WEDNESDAY, FIFTH WEEK OF AUGUST 717 2378. EGGS EN COQUILLES Cut eight hard -boiled eggs in eight pieces each and keep on a plate. Heat one and a half tablespoons melted butter in a frying pan, add one finely minced onion, and gently brown over a brisk fire five minutes, stirring lightly meanwhile. Add one tablespoon flour. Stir well while heating a minute, then moisten with one and a half gills of milk and a half gill of cream, and continually mix until it comes to a boil. Add the eggs. Season with half a teaspoon salt, a saltspoon cayenne pepper and half a saltspoon grated nutmeg. Carefully mix, cook for two minutes. Divide It into six table shells, sprinkle a little grated Parmesan cheese over, then set in the oven eight minutes. Remove and serve. Consomm£ in Cups (52) Lobster Salad, Taft Emincee of Turkey, Ancienne Fried Oyster Plant (968) 2379. LOBSTER SALAD, TAFT Boil two live lobsters of two pounds each in a gallon of boiling water with a tablespoon salt twenty minutes. Take them up, and let thoroughly cool off. Crack the shells from the tails and claws and carefully pick out all the meat from them, then cut in even, small square pieces and place in a salad bowl. Add three cold, hard-boiled eggs cut same as the lobster. Finely chop two small, sound, peeled shallots, half a seeded, finely chopped, sound green pepper, and add to the lobster. Cut a stalk of well-pared white celery in small square pieces and place with the rest, add also half teaspoon finely chopped parsley and half teaspoon of finely chopped chives. Season with four tablespoons dressing (No. 863) and gently but thoroughly mix. Then spread a mayonnaise sauce (No. 70) over, and just a second before serving briskly mix in the mayonnaise and serve.

2380. EMINCEE OF TURKEY, ANCIENNE Detach the meat from the turkey left over from yesterday, then cut it in half inch pieces and keep till required. Cut the carcass in pieces and place all the bones in saucepan, add half the piece of pork left over from yesterday, one carrot cut in quarters, two peeled, sound, raw potatoes and twelve small, peeled white onions. Moisten with a pint and a half of water. Season with teaspoon salt, cover the pan and let boil forty minutes.

Place in a saucepan one ounce butter with one and a half ounces flour, stir well on the fire one minute, then strain the broth through a cheesecloth into the pan, sharply mix with a whisk until it comes to a boil. Cut the potatoes and pork in half -inch-square pieces and add them to the sauce with the twelve onions and turkey. Season with saltspoon

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cayenne and half teaspoon chopped parsley. Carefully mix, then cook five minutes. Transfer into a hot dish and serve. Olives Tunny (1597) Chicken Soup, Australian Eels en Matelote (141?) Potatoes, Chassepot (123) Mignons of Beef, Bordelaise (27) Stuffed Tomatoes (30) Darioles, Vanilla (2194) 2381. CHICKEN SOUP, AUSTRALIAN Singe, cut off the head and feet from a small, tender fowl. Draw, detach the breast and legs from the body, cut off all the meat from the bones and cut it in half inch pieces. Heat two tablespoons melted butter in a saucepan, add the meat and gently brown ten minutes, slightly stirring meanwhile. Moisten with three quarts water, add all the bones. Tie in a bunch two leeks, two branches celery, two branches parsley and one branch chervil, and add to the soup. Season with two teaspoons salt and half teaspoon pepper and let boil one hour. Add three ounces raw rice, then let boil forty minutes more. Remove the bones and bouquet. Skim fat from the surface of the broth. Heat in a saucepan one half ounce butter, add one and a half ounces flour, stir well, then pour the soup into this pan, mix well, and let boil ten minutes. Add half teaspoon curry powder, mix well, pour the soup in a tureen and serve.

Thursday, First Week of September Muskmelons (2056) Wheatena (iao8) Shirred Eggs, Demi-Deuil Panfish Meuniere Broiled Calves' Kidneys 2382. SHIRRED EGGS, DEMI-DEUIL Lightly butter six shirred-egg dishes, then crack two fresh eggs into each dish. Pour a tablespoon fresh cream over the eggs in each dish. Evenly season them with half teaspoon salt and three saltspoons white pepper. Sprinkle a small, finely chopped truffie over them, then set in the oven for five minutes. Remove and serve.

2383. PANFISH, MEUNIERE Neatly wipe six medium, even-sized, fresh panfish. Season with a teaspoon salt and half teaspoon pepper, lightly baste them with milk, then gently roll in flour. Heat two tablespoons melted butter in a fry-

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THURSDAY, FIRST WEEK OF SEPTEMBER 719 ing pan. Arrange fish in the pan, one beside another, and nicely fry them five minutes on each side. Lift them with a skimmer, dress on a hot dish, sprinkle half teaspoon freshly chopped parsley over and also the juice of half a sound lemon. Add half ounce butter to the pan, shuffle the pan on the fire until the butter has attained a nice brown, pour it over the fish and serve.

2384. BROILED CALVES' KIDNEYS Neatly trim off the fat and skin from three very fresh calves' kidneys and split them in two. Mix on a plate a tablespoon of oil with teaspoon salt and half teaspoon pepper. Repeatedly turn the kidneys in the seasoning, arrange them on a double broiler and broil for four minutes on each side. Dress them on a hot dish. Spread a maitre d'h6tel butter (No. 7) over them and serve.

Coquilles of Salmon, Siberienne Squab Turkey with Bacon (1701) Roast Green Corn Rice, Imperatrice (1234) 2385. COQUILLES OF SALMON, SIBERIENNE Place a two-pound piece of salmon in a narrow saucepan with a sliced carrot, a sliced onion, a sprig of thyme, a bay leaf, a clove and two branches parsley. Moisten with half gill white wine, two tablespoons vinegar and sufficient cold water to cover the fish. Season with teaspoon salt, then let slowly come to a boil and let simmer ten minutes. Remove the pan to a cool place and let cool off in its broth. Lift up the salmon, carefully remove the skin and bones, then divide the meat into small pieces and place them in a bowl. Season with four tablespoons salad dressing (No. 863). Carefully mix without breaking the pieces. Arrange six large, thoroughly cleaned lettuce leaves in six table shells. Then evenly divide the fish over the lettuce. Prepare and divide a mayonnaise (No. 70) on top of the fish, neatly spreading it over. Have six small (heart) lettuce leaves, arrange half teaspoon caviare over each piece of lettuce, then carefully lay one over each prepared coquille. Sprinkle a very freshly chopped hard-boiled egg over all, then serve.

8386. ROAST GREEN CORN Cut off the stalks, remove the leaves and silk from six ears of fresh, sound green corn, place them in a saucepan with two quarts water, one gill of milk and teaspoon salt, and boil twenty minutes only. Lift up with a skimmer, drain on a cloth, then place them on a tin, lightly baste with a little melted butter, then set them in a brisk oven until a nice, golden colour being careful to turn them once in a while. Remove, dress on a hot dish, envelope in a napkin and serve.

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Cream of Chicory Spanish Mackerel, Colbert Potatoes, Vauban (946) Chicken, Scheveningen String Beans, Polonaise (1143) Roast Ribs of Beef (126) Escarole Salad (100) Langues de Chats (890) 2387. CREAM OF CHICORY Remove the stale leaves, if any, then detach the leaves from the roots of three heads of sound, fresh chicory; wash in cold water, drain on a sieve and scald them in boiling water five minutes; drain on a sieve, place in a large saucepan with an ounce of butter and cook on the range ten minutes, occasionally stirring meanwhile. Moisten with two quarts of broth (No. 701), add an onion with two cloves stuck in it. Tie together one branch chervil, two branches parsley, one bay leaf, and add to the soup. Season with teaspoon salt and one tablespoon sugar, then boil one hour. Add half pint hot milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Place in a bowl two ounces rice flour, two gills cream and the juice of quarter of a lemon. Sharply mix until well thickened and add to the soup. Mix with a wooden spoon while boiling five minutes, add half ounce butter, mix well. Press the cream through a sieve into a basin, then through a cheesecloth into a soup tureen, then serve with a plate of bread croutons (No. 23) 2388. SPANISH MACKEREL, COLBERT Trim off the fins and cut off the head from a three-pound fresh Spanish mackerel. Split in two through the back, remove the spinal bone. Mix on a plate a teaspoon of oil, teaspoon salt and half teaspoon paprika, then repeatedly turn the fish in the seasoning. Arrange them on a broiler and broil six minutes on each side. Remove, dress on a hot dish. Pour a Colbert sauce (No. 121) over and serve. 2389. CHICKEN, SCHEVENINGEN Singe, cut off the head and feet, draw and wipe a two-and-a-half pound tender chicken. Season the interior with half teaspoon salt and half teaspoon pepper. Place it in an earthen pot. Have three medium carrots and three turnips cut in small dice pieces, twelve small white onions, four small shallots, one bean garlic, having the shallots and garlic finely hashed together, one bay leaf, sprig of thyme, one clove and one ounce raw lean bacon cut in small dices; then add all these ingredients to the chicken. Moisten with two gills broth (No. 701), two gills cider and one gill tomato sauce (No. 16). Season with a light teaspoon salt, half teaspoon pepper, two saltspoons grated nutmeg, and add half teaspoon finely chopped parsley and one ounce butter. Place the lid on the pan. Prepare a little dough with a little flour and water,

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FRIDAY, FIRST WEEK OF SEPTEMBER 721 and carefully arrange it around the lid to prevent evaporation from escaping. Place the pot in the oven two hours. Remove, detach the crust, place the pot on a round dish and send to the table without uncovering.

Friday, First Week of September Wheaten Grits (131) Fried Eggs, Lamontagne Broiled Porgies (876) Country Sausages (134) 2390. FRIED EGGS, LAMONTAGNE Thoroughly wipe four fresh, red tomatoes, then cut them in slices. Finely chop three branches parsley, one branch chervil, three shallots and half a bean of garlic; place the four articles in a corner cf a clean cloth and squeeze out the juice, then place the herbs on a plate, adding to them two tablespoons fresh bread crumbs. Mix them well. Season with half teaspoon salt, three saltspoons sugar and two saltspoons pepper, then turn the slices of tomatoes in the herbs. Heat a tablespoon of melted butter in a frying pan, arrange the tomatoes in pan, one beside another, and briskly fry them for one and a half minutes on each side. Lift them up with a skimmer. Dress on a hot dish and keep hot. Prepare twelve fried eggs turned over (No. 432), then carefully glide the eggs over the tomatoes. Pour a gill of hot tomato sauce (No. 16) over all and serve.

Oyster Stew, Franchise Shrimp Coquettes Beef, Roumanienne Rum Omelette (1291) 2391. OYSTER STEW, FRANCAISE Open thirty-six medium, fresh oysters, place in a stew pan with their liquor and one gill white wine, pint and a half of water, four branches celery, two branches chervil, light teaspoon salt, and three saltspoons white pepper. Set the pan on the fire, let come to a boil, skim scum from the surface, add a pint hot milk, boil two minutes more, remove the celery and chervil, skim off scum again. Pour the stew into a soup tureen and serve with six slices of toasted French bread. 2392. SHRIMP CROQUETTES Shell a pint of cooked shrimps, then cut them into small rieces. Peel and thoroughly wash three medium, raw potatoes, boil them in a quart of water with teaspoon salt forty minutes. Drain, then press through n potato masher into a sauteuse, add the shrimps with an )unce of butter, two egg yolks, one light teaspoon salt, three saltspoons white

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pepper and a saltspoon grated nutmeg; stir with the spatula until well amalgamated, then stir on the fire while cooking five minutes. Remove, place in a vessel and let cool a little. Then divide it into twelve even parts, roll them out on a lightly floured table to croquette shape. Lightly dip in beaten egg, then roll them in bread crumbs, arrange in a frying basket and fry in boiling fat eight minutes. Lift them up, drain. Place on a dish in the folds of a napkin, decorate with a little parsley and 2393. BEEF, ROUMANIENNE Remove all the meat from the beef left over from yesterday and cut in half-inch pieces. Heat two tablespoons melted lard in a saucepan, add one finely chopped onion and one seeded, chopped, green pepper, gently brown three minutes, lightly stirring meanwhile. Cut three ounces raw calf's liver into quarter-inch-square pieces, add to the pan and fry three minutes, again stirring meanwhile. Add two ounces raw rice and lightly brown three minutes. Moisten with a pint of water and a gill of tomato juice, and let boil five minutes, then add the beef. Season with light teaspoon salt and half teaspoon paprika, mix well, cover the pan. Set in the oven forty-five minutes. Remove, transfer the beef into a baking dish. Cut half a medium, peeled eggplant into exceedingly thin slices. Season with half teaspoon salt, arrange the egg plant over the beef. Sprinkle two tablespoons of bread crumbs over, add one half ounce butter in very little bits on top of all, set in the oven twenty minutes. Remove and serve.

Oukha of Pickerel Planked Perch, Italienne Chicken Vol au Vent, Hay (755) Fresh Peas, Avignonnaise (2078) Mousse of Lobster Ribs of Lamb, Mint Sauce (255) Pudding, Sue"doise (449) 2394. OUKHA OF PICKEREL Split in two through the back a two-and-a-half-pound pickerel, bone it and mince it fine, place in a mortar with tablespoon oil and pound to a fine pulp. Add bread panade (No. 1795) and two egg yolks. Season with teaspoon salt, two saltspoons cayenne r epper and teaspoon freshly grated horseradish, then pound again until well amalgamated. Remove, place on a dish, then make into little balls the size of cranberries and keep on a plate. " Place the bones and head of the fish in a saucepan with two sliced onions, three bay leaves, one heaping teaspoon salt, two and a half quarts water and set to boil forty-five minutes. Strain the broth through a cheesecloth into another saucepan, add the fishballs, twelve stoned, sliced olives, and let it simmer five minutes. Pour the soup into a soup tureen, sprinkle a little chopped parsley over

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SATURDAY, FIRST WEEK OF SEPTEMBER 723 2395. PLANKED PERCH, ITALIENNE Scale, cut off fins, and neatly wipe six fresh, medium perch. Season them all around with teaspoon salt and half teaspoon pepper. Lightly roll them in flour. Heat two tablespoons of oil in frying pan, arrange the perch in the pan and briskly fry for two minutes on each side. Lightly oil the top of a planed oak board, as for shad, and place perch on top. Prepare a potato brioche preparation (No. 91), place it in a pastry bag with a fancy tube at the bottom, then press down the potatoes around the edges of the plank. Pour Italienne sauce (No. 1244) over the fish. Sprinkle a tablespoon of Parmesan cheese over, then set in the oven fifteen minutes. Remove and serve.

2396. MOUSSE OF LOBSTER.

Crack the shells from two live fresh lobsters of two pounds each, then pick out all the meat and pound it in a mortar to a pulp, then rub it through a sieve into a bowl. Place in a small saucepan one gill white wine, one gill water and half ounce butter, then let it come to a boil, strew in four ounces sifted flour and sharply mix with the spatula for two minutes. Remove and place it in the mortar, then add the lobster pulp. Season with light teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg. Add one by one three egg yolks, and sharply pound while adding them. Beat up the whites of the three eggs to a stiff froth and add to the mortar with gill of thick cream, gently mix with spatula until well amalgamated. Lightly butter a plain quart pudding mould. Sprinkle a very little finely chopped truffle at the bottom, drop in the force, place the mould in a pan, pour in hot water up to half the height of the mould, set in the oven thirty minutes or until thoroughly firm. Remove, unmould on a hot dish. Pour cream sauce (No. 736) around and serve.

Saturday, First Week of September Oranges (104) Rye Mush Omelette with Tarragon 2397. RYE MUSH Place pint and a half water and half pint milk in a thick-bottomed saucepan, add half teaspoon salt, and as soon as it comes to a boil strew in three-quarters of teacup sifted rye flour, constantly mix with a wooden spoon until it comes to a boil, then let slowly cook one and a half hours, being careful to stir at the bottom quite frequently meanwhile to prevent burning. Pour into a deep dish and serve with cream and sugar separately.

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2398. OMELETTE WITH TARRAGON Crack eight fresh eggs in a bowl, add five fresh tarragon leaves, half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat up with the fork two minutes.

Heat an ounce of butter in a frying pan, drop in the eggs, thoroughly mix with the fork two minutes, let rest half a minute; fold on the opposite sides to meet in the centre, let rest one minute. Turn on a hot dish Fish Salad, Parisienne Veal Paupiettes, Stockholm String Beans, Paloise (2059) Apples au Madere 2399. FISH SALAD, PARISIENNE Place a two-pound piece of fresh halibut in a narrow saucepan with a sliced carrot, a sliced onion, sprig thyme, bay leaf, one clove, one half gill white wine, two tablespoons vinegar, enough water to cover the fish and teaspoon salt, then let slowly come to a boil and let boil five minutes. Set the pan in a cool place and let stand until thoroughly cold. Take up the fish, remove the bones and skin, then cut the fish into one-inch slices. Place in a bowl.

Prepare a plain macedoine garnishing (No. 233), wash it in cold water, drain and add to the fish. Cut two cold, boiled potatoes in quarter-inchsquare pieces, add to the bowl. Season with four tablespoons salad dressing (No. 863). Sprinkle over half teaspoon chopped parsley, carefully mix. Wipe the sides of the bowl and serve. N. B. Whenever any cold, left-over fish is on hand use it for the salad in place of the fresh.

2400. VEAL PAUPIETTES, STOCKHOLM Procure six slices of veal from the round, quarter inch thick and of three ounces each. Neatly flatten them to even size. Season all around with teaspoon salt and half teaspoon pepper. Mix in bowl an ounce of butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two saltspoons salt and saltspoon grated nutmeg, then evenly spread this preparation over the slices of veal, roll them up, tie them around with a string. Place in a braising pan a few thin slices of larding pork, lay the paupiettes over and brown on the fire to a nice golden colour. Take them up, remove the lard from the pan. Add two tablespoons flour to the pan, stir well. Moisten with pint of broth, add two branches parsley, one branch chervil and a tablespoon vinegar, then mix well until it comes to a boil. Place the paupiettes in the pan. Season with half teaspoon salt and saltspoon cayenne, place the lid on and set in the oven thirty minutes. Remove, lift up the paupiettes, untie, dress on a dish. Briskly boil the sauce ten minutes, strain it through a Chinese strainer over the veal and serve.

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SATURDAY, FIRST WEEK OF SEPTEMBER 725 2401. APPLES AU MADERE Core and neatly wipe six good-sized, sound apples. Place them on a round baking dish just large enough to hold the apples. Knead on a plate one ounce fresh butter, three ounces sugar and half teaspoon vanilla essence, and with it fill up the cavities of the apples. Pour over a gill of Madeira wine (sherry). Set in oven for forty-five minutes, basting them quite frequently meanwhile. Remove, place the dish in another dish and serve, either hot or cold. Canapes of Caviare (59) Olives Potage of Lamb, Piedmontaise Bass, Bordelaise Potatoes, Voisin (995) Gateau, Germaine 2402. POTAGE OF LAMB, PIEDMONTAISE Cut a pound of raw lean lamb from the shoulder into small dice, pieces; place them in a saucepan with two sound onions cut in small pieces, three ditto leeks, one ditto seeded green pepper and two ounces raw lean ham, all cut in small pieces. Add two tablespoons melted butter and cook on a brisk fire ten minutes, occasionally stirring meanwhile. Moisten with two quarts of broth or hot water, add one pound raw beef bones. Season with teaspoon salt and three saltspoons pepper. Cover the pan and let slowly boil thirty minutes. Break two ounces Italian macaroni in half-inch pieces, add to the soup with two ounces raw rice and boil forty minutes more. Take up the bones, add two gills tomato sauce (No. 16). Boil five minutes, skim fat from the surface, strew in two ounces grated Parmesan cheese, mix well, pour the soup in a soup 2403. BASS, BORDELAISE Scale and trim off fins from a three pound sea bass, place it in a baking dish, pour in one and a half gills claret, one light teaspoon salt and three saltspoons pepper. Sprinkle over teaspoon finely chopped shallot. Cover the fish with sheet of buttered paper and set to bake in the oven thirty minutes. Remove, dress the fish on a hot dish. Transfer the gravy to a saucepan, add the juice of quarter of a sound lemon, one gill demi-glace (No. 122), six sliced canned mushrooms, and half bean of finely chopped garlic, lightly mix, boil ten minutes. Pour the sauce over the bass and serve.

2404. GATEAU, GERMAINE Lightly butter a deep pie plate, and line it with thin layer puff paste (No. 756). Neatly trim all around the edges, line the inside of the plate *Save wings, neck, gizzard and heart (uncooked) for Monday's soup.

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with a sheet of paper, then fill up with dried beans, set in the oven for twenty minutes. Remove, take up the beans and paper. Peel and skin three sound, juicy oranges, divide in sections, and place them in a bowl, add two ounces glazed sugar and two tablespoons curafao, mix well, and arrange them on a plate. Spread three tablespoons currant jelly over them. Place two egg yolks in a bowl, add two gills cream, two tablespoons sugar and six drops vanilla essence, and briskly beat up with a whisk two minutes. Sprinkle a little powdered sugar over, then set in the oven twenty minutes. Remove, let rest ten minutes. Lift it up from the plate, dress on a dish with a folded napkin and serve. Sunday, First Week of September Muskmelons (2056) Oatmeal Porridge (2) Scrambled Eggs with Calf's Brains Lamb Chops with Bacon (219) 2405. SCRAMBLED EGGS WITH CALF'S BRAINS.

Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Beat up with a fork one minute. Plunge one fresh calf's brain in cold water fifteen minutes. Remove the blood sinews, then place it in a saucepan with pint of boiling water, two tablespoons vinegar and half teaspoon salt, and let slowly boil five minutes. Drain, then cut each half in two lengthwise and lightly roll in flour. Thoroughly heat a tablespoon melted butter in frying pan, add brains and briskly cook them two minutes on each side. Lift them up with a skimmer, then cut them in half-inch pieces. Heat a tablespoon of melted butter in a sauteuse, drop in the eggs and cook for six minutes, briskly and frequently stirring meanwhile; then add the brains, gently mix, dress on a hot deep dish and serve.

Broiled Lobster, Chili Sauce (1320) Boned Squabs with Jelly (2025) Cauliflower Salad (2132) Cold Maraschino Pudding (1772) Oysters (18) - Celery (86) Salted Almonds Consomme", Renaissance Filet of Sole, Higgins (1354) Duchesse Potatoes (304) Tournedos Imperial (1550) Broiled Tomatoes (1636) Escalopes of Sweetbreads, Villeroi Fresh Peas with Mint Paradise Ice Cream

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SUNDAY, FIRST WEEK OF SEPTEMBER 727 2406. CONSOMME^ RENAISSANCE Prepare a consomme* (No. 52), strain it into another saucepan and keep simmering. Prepare half the quantity of pate-a-choux (No. 336). Drop it into a paper cornet, cut away an opening at the bottom, then press the paste in a clean baking sheet in little heaps of the size of cranberries. Set in the oven eight minutes. Remove and place them in a soup tureen, add four tablespoons cooked green peas and six finely sliced canned mushrooms. Pour the consomme* over and serve. 2407. ESCALOPES OF SWEETBREADS, VILLEROI Soak six heart sweetbreads in cold water two hours, remove and plunge them in boiling water five minutes, lift them up, and neatly trim all around; cut them crosswise in pieces a quarter inch thick. Season with half teaspoon salt and quarter teaspoon of pepper. Prepare Villeroi sauce (No. 1460), then dip each piece in the sauce; lay the pieces on a lightly buttered tin and let cool off. Plunge them once more in the sauce, and let cool off again, lightly roll them in flour, then lightly dip them in beaten egg; roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat ten minutes. Take up, drain thoroughly, sprinkle a little salt over them, dress on a dish with a folded napkin, decorate with a little parsley greens and send to the table with one gill hot tomato sauce (No. 16) separately. 2408. FRESH PEAS WITH MINT Plunge a pint of fresh, tender peas in quart boiling water with half teaspoon salt and boil forty minutes. Drain on a sieve, then place in a sauteuse with half teaspoon freshly chopped mint leaves, one ounce butter, two saltspoons salt, three saltspoons sugar and one saltspoon white pepper, toss them until well thickened. Dress on a vegetable 2409. PARADISE ICE CREAM Thoroughly wash two ounces raw rice, drain it and place it in a saucepan with pint of milk, two ounces sugar, half teaspoon vanilla essence and a tablespoon orange-flower water, lightly mix and let slowly cook fifty minutes, occasionally stirring meanwhile. Press through a sieve into a saucepan. Add six egg yolks, four ounces of sugar and sharply whisk two minutes. Pour in one and a half pints milk and two gills cream, set pan on the fire, and constantly and briskly stir until thoroughly hot, but not boiling. Take from the fire, lay on a table and let cool off. Strain through a Chinese strainer into an ice-cream freezer, as in Vanilla (No. 42), pour in two tablespoons Jamaica rum, then proceed to freeze and serve same as vanilla.

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Monday, First Week of September Sliced Peaches Barley and Cream (1058) Egg Molet, Bermuda Broiled Salt Mackerel (511) Pig's Feet (434) Baked Potatoes (683) 2410. EGG MOLET, BERMUDA Finely ^lice two small Bermuda onions, place in a small saucepan with one ounce butter and fry ten minutes, frequently stirring meanwhile; add one ounce flour, stir well, then pour in two gills milk and one tablespoon sherry, add two finely sliced, peeled, raw potatoes. Season with half teaspoon salt two saltspoons pepper and mix well. Cover the pan and let cook thirty minutes, occasionally stirring meanwhile. Press them through a sieve and arrange the pur£e on a hot dish. Plunge twelve fresh eggs in boiling water for five minutes, take up, drop in cold water, remove and shell them. Arrange them nicely over the puree Cold Consommd in Cups (1901) Soft Shell Crabs au Cerfeuil (2036) Chicken Croquettes, Sauce Pdrigueux (1600) Pear Pie (354) Giblets, Francaise Sheepshead, Lobster Sauce Potato Croquettes with Spinach Leg of Lamb, Boulangdre Stuffed Eggplant, Provencale (306) Roast Squabs with Cress (831) English Bread Pudding (2129) 2411. GIBLETS, FRANCAISE Cut into half-inch pieces the neck, wings, gizzard and heart left over from Saturday night, and place in a saucepan with one finely chopped onion and one ounce butter and cook on the fire ten minutes, or until a light brown, occasionally stirring meanwhile. Add three leeks cut into small squares, and. one stalk well cleaned celery, cut in same way. Moisten with two pints white broth (No. 701) and three pints of water. Tie together three branches parsley, sprig thyme, sprig marjoram and one bay leaf, and add to the soup. Season with one and a half teaspoons salt and half teaspoon pepper, then let slowly boil thirty minutes. Add two ounces raw rice and boil forty minutes more. Remove the bunch of herbs,, skim fat from the surface of broth. Pour into a

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MONDAY, FIRST WEEK OF SEPTEMBER 729 2412. SHEEPSHEAD, LOBSTER SAUCE Procure a three-pound piece of sheepshead, neatly trim, remove bones and thoroughly wipe. Place in a saucepan one sliced carrot, a sliced onion, sprig thyme, one bay leaf, two cloves, half gill vinegar, half a sound lemon, two quarts cold water, two branches parsley and a level tablespoon salt, then let boil fifteen minutes. Lay in the fish and let slowly boil twenty-five minutes. Lift up the fish with the skimmer, place on a hot dish. Pour lobster sauce (No. 2413) over it and serve. 2413. LOBSTER SAUCE Plunge a one pound live lobster in boiling water with teaspoon salt, and boil for twenty minutes, remove, let slightly cool off, crack the shells of tails and claws, pick out all the meat, cut it in small square pieces and keep on a plate, then cut off head. Place all the shells in a mortar with one and a half ounces butter and pound to a perfect pulp, then rub through sieve on a plate. Mix in a small saucepan one half ounce butter with an ounce flour, heat for half a minute, then pour in one and a half gills milk and half gill cream, season with half teaspoon salt> a saltspoon cayenne and half teaspoon grated nutmeg, mix until it comes to a boil, boil for five minutes. Add, little by little, the lobster pulp, briskly mixing while adding it. Now add the cut-up lobster, cook for five minutes, frequently mixing meanwhile, and use as required. 2414. POTATO CROQUETTES WITH SPINACH Boil four good-sized, peeled potatoes in two quarts water with teaspoon salt for thirty minutes, drain, then press them through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, three saltspoon s pepper, and sharply stir on the fire for two minutes. Pick off the stalks and any stale leaves adhering to a pint of fresh, very green spinach, thoroughly wash in running water, drain on a sieve, plunge them in quart of boiling water in a small saucepan with half teaspoon salt and boil for ten minutes, place on a sieve an,d press them with a skimmer to press out all the water, finely chop and add to the potatoes and briskly stir for one minute. Roll out the preparation on a lightly floured table in twelve equal, cork-shaped pieces, lightly dip in beaten egg, then roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes, remove, drain, dress on a folded 2415. LEG OF LAMB, BOULANGE"RE With a cleaver lightly beat a medium leg of lamb all around, insert a small piece of sound garlic under the meat of the handle bone, season it all over with a tespoon of salt well rubbed in, half teaspoon pepper, and lay the leg in a small roasting pan. Place around it twelve small, raw peeled potatoes and twelve small, peeled white onions, lightly baste with melted butter, pour half gill water into the pan, set in the oven to roast for one hour, turning leg, potatoes and onions once in a while. Remove, dress leg on a hot dish, arrange the garnishing around. Pour

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half gill white wine into pan, boil on the range for five minutes, pour it over the lamb, sprinkle a half teaspoon chopped parsley over and serve. Tuesday, First Week of September Watermelon (2080) Force (979) Eggs, Pauvre Femme White Perch, Tartare Lamb Hash, Espagnole Cinnamon Griddle Cakes (1195) 2416. EGGS, PAUVRE FEMME Lightly butter a large baking dish, carefully crack in twelve fresh eggs, season with half teaspoon salt and two saltspoons pepper. Cut two ounces stale sandwich bread in quarter-inch-square pieces, place in a black frying pan with an ounce of butter, shuffle the pan on the fire until the bread attains a nice brown colour, then pour them over the eggs, set in the oven for five minutes, remove, pour half gill hot demi-glace 2417. WHITE PERCH, TARTARE Scale and wipe six very fresh white perch, season with teaspoon salt and three saltspoons pepper, lightly baste them with a little cold milk, roll them in flour, dip in beaten egg, and then roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, sprinkle a little salt over them, dress on a dish, decorate with six quarters of lemon and parsley greens, then serve with tartare sauce 2418. LAMB HASH, ESPAGNOLE Cut in small dice pieces all the meat from leg of lamb left over from yesterday's dinner and two medium, cold, boiled potatoes. Heat a tablespoon butter in saucepan, add one finely chopped, seeded, green pepper and one medium, chopped white onion, brown for five minutes, lightly stirring meanwhile, then add the lamb and potatoes. Peel and finely chop three sound, fresh, red tomatoes and add to the hash with two gills of broth (No. 701). Season with light teaspoon salt and two saltspoons pepper, mix well, cover pan, then set in the oven for forty-five minutes, remove, dress on a deep dish and serve.

Veal Cutlets, Don Fulano Salad, Hocart Cream Chocolate Caramel 2419. VEAL CUTLETS, DON FULANO Remove the sinews from a one-and-a-half -pound piece of lean, raw veal, finely chop it with an ounce of raw beef marrow, then place in

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TUESDAY, FIRST WEEK OF SEPTEMBER 731 a bowi and gradually add half gill cream, sharply stirring while adding. Season with half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Dilute a saltspoon of saffron in saltspoon water, strain and add to the meat with an ounce grated cooked ham, mix until well amalgamated. Roll out the veal on a table to six even cutletshaped forms, lightly dip in melted butter, then roll in freshly prepared bread crumbs. Heat two tablespoons of oil or melted butter in a sautoir, place the cutlets in the pan one beside another and gently fry for six minutes on each side, arrange them on a large dish and keep hot. Cut two fresh tomatoes into three even slices each, season with three saltspoons salt, three saltspoons sugar and two saltspoons pepper, lightly roll in flour, fry them in a tablespoon of butter for two minutes on each side. Take them up and arrange them on top of each cutlet, pour a Madeira sauce (No. 641) over them and serve. 2420. SALAD, HOCART Cut into square pieces one ounce smoked salmon, six anchovies in oil, two cold, boiled potatoes, one ounce Swiss cheese, six vinegar pickles, the perfect white of a stalk of celery, one small, very sound, peeled and cored apple and the tender part of a small head of romaine. Place all these articles in a salad bowl, flavour with three tablespoons good claret, toss the ingredients well for a minute, let rest for five minutes. Season with four tablespoons of dressing (No. 863), thoroughly mix, and at the last moment add two tablespoons mayonnaise, mix again and serve. 2421. CREAM CHOCOLATE CARAMEL Prepare a cream caramel in same manner as No. 480, adding to the cream preparation three ounces plain, melted sweet chocolate. Celery (86) Salted Peanuts 95^ Puree Crecy, Stanley Pacts of Red Snapper Potatoes Noisette (321) Filet of Beef, Bowers String Beans, Orleannaise (aaja) Roast Chicken with Watercress (ago) Babas au Fruits (930) 2422. PUR£E CRECY, STANLEY.

Scrape, wash and drain eighteen small new carrots, finely slice and place in a saucepan with two sliced onions and four sliced branches celery. Add one ounce butter, set the pan on the fire and constantly stir with a wooden spoon for ten minutes, add two ounces raw rice, moisten with two quarts broth (No. 701) and season with teaspoon salt, teaspoon sugar and half teaspoon pepper. Cover the pan and let slowly boil for fifty minutes, strain the broth through a sieve into a basin, place the vegetables on strainer in a mortar and pound to a pure*e, then add it to the broth, sharply mix with a whisk, strain the soup through Chinese

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strainer into a saucepan, add half pint cooked fresh peas. Let come to a boil, add a half ounce butter, mix well, then pour into a soup tureen and 2423. FILETS OF RED SNAPPER Bone and skin a three-pound piece fresh red snapper, then cut it in six equal filets. Season with a teaspoon salt and half teaspoon white pepper, well divided, dip each piece in cold milk and lightly roll in flour. Heat one tablespoon melted butter in frying pan, lay in the filets one beside another and fry for five minutes on each side, then set to bake in the oven for ten minutes. Remove, arrange on a hot dish, squeeze the juice of half a lemon over them, sprinkle half teaspoon freshly chopped parsley on top, add an ounce of butter to the pan, shuffle the pan on the fire until it attains a nice brown color, add half teaspoon anchovy essence, mix well, pour over the fish and serve.

2424. FILET OF BEEF, BOWERS Neatly trim off the fat and skin from a two-and-a-half-pound piece fine filet of beef. Have fifteen very thin strips of raw, lean ham, then with a small larding needle carefully lard the top of the filet with the pork, and underneath with the ham. Lay the filet in an oval earthern or stone jar, add one sliced carrot, one sliced onion, one crushed bean of garlic, two branches parsley, one branch chervil, sprig thyme, sprig sage, blade mace, two bay leaves, one clove, two tablespoons tarragon vinegar, one gill white wine, half a gill sherry, tablespoon cognac and two gills water, season with a heaping teaspoon salt and half teaspoon freshly crushed black pepper. Cover the vessel and let infuse in a cool place eight hours at least. Lift it up, place it on a small roasting tin, baste with a little melted butter and set in a lively oven for thirty-five minutes, remove, dress on a hot dish and keep hot. Place the marinade in a saucepan and let reduce on the open fire till nearly dry, then pour in one and a half gills of demi-glace (No. 122) and boil for five minutes. Pick off the stems from a pound of sweet grapes, place them in a frying pan with tablespoon melted butter and brown till a nice golden colour, arrange them around the filet, strain the sauce over and serve. Wednesday, First Week of September Cracked Wheat (656) Eggs, Archebald Sirloin Steaks, Maitre d'Hotel (6) 2425. EGGS, ARCHEBALD Cut out from a sandwich loaf six quarter-inch-thick slices, then with a pastry cutter cut out each slice in two-inch pieces, lightly

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WEDNESDAY, FIRST WEEK OF SEPTEMBER 733 butter them and toast to a nice golden colour, place on a dish. Have two quarts boiling water with a tablespoon salt and two tablespoons vinegar on the fire, crack in six fresh eggs, boil them for three minutes, lift up with a skimmer, neatly trim, arrange them on the six toasts. Cut three Spanish red peppers in two, then fry in a frying pan with a teaspoon butter for one and a half minutes on each side, then arrange a piece on top of each egg. Finely slice six canned mushrooms, place in' a small saucepan with two canned artichoke bottoms cut in small squares, pour in two tablespoons sherry, cook for five minutes, then pour in gill tomato sauce (No. 16) with teaspoon freshly chopped parsley, boil for five minutes, pour the sauce over the eggs and serve. Oysters, Poulette Dolmas Gildisie Cucumber Saute"

Rice Pudding au Nectar 2426. OYSTERS, POULETTE Plunge forty-eight medium, freshly opened, fresh Bluepoint oysters with their liquor, into a pint boiling water with teaspoon salt, and boil for three minutes, drain on a sieve and save the liquor. Finely chop three sound shallots and place them in a saucepan with an ounce of butter and nicely brown for three minutes, stirring meanwhile, then add one ounce flour, stir well, pour in a gill white wine and half the quantity of the oyster broth, mix until it comes to a boil. Season with half teaspoon salt and two saltspoons cayenne pepper, mix well, then let boil for fifteen minutes, occasionally mixing meanwhile. Add the oysters, six sliced canned mushrooms, half teaspoon chives and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks in half a gill cream, then strain it through a cheesecloth into the pan, carefully mix while heating for two minutes, pour the oysters into a chafing or deep dish and serve.

2427. DOLMAS GILDISIE Finely chop a pound and a half of raw, lean mutton with two ounces raw beef-kidney suet, place in a bowl with two ounces fresh bread crumbs and one and a half ounces raw rice. Season with a light teaspoon salt, three saltspoons paprika and three saltspoons curry powder, moisten with a gill broth, sharply stir with a wooden spoon until well amalgamated. Plunge twenty-four "vine leaves" into quart boiling water with tablespoon vinegar and boil for five minutes. Then thoroughly drain on a sieve, cut the leaves in two, arrange them on a table one beside another, and with a hair pastry brush lightly egg the surface of each. Evenly divide the preparation in the centre of each half leaf, fold them up so as to entirely envelop the meat, place them in a lightly buttered sautoir folded part downward. Season with half teaspoon salt and three saltspoons pepper, moisten with two gills broth. Finely chop three fresh,

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peeled, red tomatoes, add them to the dolmas with half teaspoon freshly chopped parsley, cover the sautoir, then set in the oven for fifty minutes. Remove, carefully lift up with a skimmer, arrange them in a heap on a large hot dish. Pour a gill tomato sauce into the pan, let reduce on the open fire to half the quantity, strain it through a Chinese strainer over the dolmas and serve..

N. B. In the event that vine leaves are not at hand use cooked cabbage leaves instead.

2428. CUCUMBER SAUTE"

Peel three sound cucumbers, cut them in half lengthwise, remove the spongy part, then cut them in quarter-inch slices, plunge in boiling water for five minutes, drain on a sieve. Heat a tablespoon melted butter in frying pan, add the cucumbers, season with light teaspoon salt and three saltspoons pepper, then fry on a brisk fire for eight minutes, frequently tossing them meanwhile. Dress on a dish, sprinkle a little freshly chopped parsley over and serve. 2429. RICE PUDDING AU NECTAR Boil four ounces rice in boiling water for five minutes, thoroughly drain on a sieve, then place it in saucepan with a pint milk, half teaspoon vanilla essence, the rind of a mandarin and three ounces sugar. Lightly mix and let slowly boil for forty minutes, remove the rind, then add half gill honey, two gills cream and four egg yolks. Sharply mix with the spatula for three minutes, transfer the rice to a baking dish, sprinkle two tablespoons shredded cocoanut over the rice, set it In the oven for twenty minutes, remove and serve in the same dish, either hot or cold. Svezhsa Shtchee (Soup) Broiled Spanish Mackerel (689) Philadelphia Rolled Potatoes (1705) Lamb Steaks, Lyonnaise Cauliflower, Hollandaise (853) Cold Pudding, Maraschino (1772) 2430. SVEZHSA SHTCHEE (Soup) Place a three-pound piece short rib of beef in a saucepan with five quarts water and a level teaspoon salt, cover the pan, and boil for thirty minutes, skimming the fat off once in a while. Cut half of a very small head of cabbage, cored and trimmed, in small pieces, plunge into boiling water for five minutes, then drain on a sieve and add to the soup, with two medium, sliced carrots and two medium, sliced onions. Cover the pan and let simmer for three hours. Take up the beef and keep it on a plate, skim the fat from the surface of the soup. Knead on a plate an ounce butter with one and a half ounces flour and gradually add to the soup,

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THURSDAY, SECOND WEEK OF SEPTEMBER 735 continually mixing meanwhile. Then pour in one gill cream and two tablespoons vinegar. Mix well with a wooden spoon, boil for two minutes, pour into a soup tureen and serve.

N. B. Remove bones and trim off fat from the boiled beef, then envelop in a clean, coarse towel and lightly tie both sides, press between two boards place a four-pound weight on top and keep in a cool place until to-morrow's lunch.

2431. LAMB STEAKS, LYONNAISE Cut three three-quarter-pound steaks from a tender leg of lamb, make a few incisions in skin, neatly flatten, season with a teaspoon salt and a half teaspoon pepper.

Heat two tablespoons melted butter in a sautoire, arrange steaks in it one beside another and cook for eight minutes on each side. Lift up with a fork, place on a hot dish. Finely slice two onions and add to the pan, fry for six minutes, stirring once in a while, pour the sauce over the steaks and serve.

Thursday, Second Week of September Muskmelons (2056) Grape-Nuts (1371) Eggs Cocotte, au Jus Fried Smelts, Tomato Sauce (527) Calf's Liver and Bacon (155) Grilled White Potatoes (1344) 2432. EGGS COCOTTE, AU Jus Place in a small saucepan a gill demi-glace (No. 122), a tablespoon sherry, half gill broth and half saltspoon cayenne pepper and let boil for five minutes, lightly mixing meanwhile. Divide into six egg-cocotte dishes, carefully crack two fresh eggs in each, season with a half teaspoon salt and two saltspoons pepper, lay them on a tin, set in oven for five Cold Consomme* in Cups (1901) Frogs' Legs, Newburg Economical Boiled Beef Horseradish Sauce Vermicelli au Gratin Apples, Richelieu (300) 2433. FROGS* LEGS, NEWBURG Cut off bodies and claws (if any adhering) from one and a half pounds fresh frogs' legs, then separate the legs, heat two tablespoons melted butter in a sautoire, add the legs, season with a light teaspoon salt and cook for ten minutes, occasionally tossing meanwhile. Pour in three tablespoons sherry, one and a half gills milk and one and a half gills cream. Season with a saltspoon cayenne and a saltspoon grated nutmeg, mix

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well and let slowly boil for ten minutes. Dilute two egg yolks in two tablespoons cream and add to the frogs, constantly shuffling the pan while heating for four minutes, being careful not to boil, pour into a chafing dish or tureen and serve.

2434. ECONOMICAL BOILED BEEF Unwrap the beef left over from yesterday and cut into quarter-inch slices, spread a very little French mustard on both sides of the slices, lightly dip in beaten egg, then roll in bread crumbs. Heat two tablespoons lard in frying pan, add the beef and fry for two minutes on each side. Lift up, pour a horseradish sauce (No. 2435) on a h°t dish, dress the beef over and serve.

2435. HORSERADISH SAUCE Place in a small saucepan an ounce butter with an ounce flour, briskly stir with a wooden spoon while heating for one minute, then pour in two gills hot milk, season with half a teaspoon salt, mix well and let boil for ten minutes. Add three tablespoonfuls freshly grated horseradish, mix well, boil for one minute, then use as required. 2436. VERMICELLI AU GRATIN Gently break ten ounces vermicelli on a plate, boil in a saucepan one pint white broth (No. 701), add the vermicelli; season with a light teaspoon salt and three saltspoons pepper, then let boil for fifteen minutes, stirring at the bottom frequently. Stir in one ounce grated Parmesan cheese, add half a gill cream, one-half ounce butter and one egg yolk. Sharply mix with a wooden spoon for one minute, transfer the vermicelli into a baking dish. Sprinkle over a little Parmesan cheese, arrange a few little bits of butter on top, then set in the oven for ten minutes, Chicken, Hollandaise Striped Bass, Colmarienne Potatoes, Windsor (asa) Fresh Beef Tongue, Creole (506) Green Corn Saute" (3144) Broiled Spring Turkey (3351) Banana Ice Cream 2437. CHICKEN, HOLLANDAISE Neatly draw a very small, tender fowl, tear off the skin, detach the legs, then remove all the meat from the body and legs, and cut the meat in half-inch-square pieces. Place in a saucepan with a finely chopped white onion and brown over a slow fire for ten minutes, frequently stirring meanwhile. Moisten with a quart broth and three pints water, season with two teaspoons salt and a half teaspoon pepper, and add all the chicken bones, with one medium carrot cut in quarters. Tie in a bunch two leeks, two branches parsley, two branches celery, one sprig thyme, one bay leaf and two cloves and add to the soup. Let boil for

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FRIDAY, SECOND WEEK OF SEPTEMBER 737 forty minutes, add three ounces raw rice and cook for forty minutes longer, take up the bouquet and bones, skim the fat from the surface, pour the soup into a tureen and serve.

2438. STRIPED BASS, COLMAREENNE Scale, cut fins and head off a fresh three-pound striped bass, wipe it well, then split open through the front without separating and remove the spinal bone. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon pepper, repeatedly turn the fish in the seasoning, arrange on a broiler and slowly cook on a moderate fire for six minutes on each side. Remove, dress on a hot dish, spread green butter (No. 21) over the bass, squeeze the juice of quarter of a lemon over, set in the oven for two minutes, then serve.

2439. BANANA ICE CREAM Peel six sound, ripe bananas, rub through a sieve into a bowl. Prepare an ice cream preparation (No. 42) and just before cooking add the banana pur£e. Sharply mix with the spatula, cook, let cool off, then strain through a Chinese strainer into the freezer and add two tablespoons curacao. Mix well with the spatula, then proceed to freeze and serve same as vanilla.

Friday, Second Week of September Apricots in Cream (2236) Oatmeal Porridge (a) Shirred Eggs au Gratin Pried Whitebait (1123) Broiled Tripe (a8i) Potatoes, Maitre d'Hotel (312) 2440. SHIRRED EGGS AU GRATIN Lightly butter six shirred-cgg dishes, crack two fresh eggs in each dish, and season with half teaspoon salt and two saltspoons pepper. Pour a tablespoon thick cream o-er he eggs in each dish. Sprinkle a little grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven for five minutes, rcmov?..nd serve. Oyster Chowder Crab Meat, Finnoise Chicken Pot Pie (150) Carmelite Salad Peach Fritters • 2441. OYSTER CHOWDER Cut in small square pieces two leeks and two me'\om, white onions, place in a saucepan with two ounces salt pork cut in small squares, add one tablespoon melted butter, gently brown for six minutes, frequently stirring meanwhile. Pour in two quarts water and let bcil for twenty minutes, cut three medium, peeled, raw potatoes into third-of-an-inch

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squares, add to the soup with three fresh, peeled, crushed, red tomatoes. Season with two teaspoons salt, two tablespoons Worcestershire sauce, two tablespoons tomato catsup, six drops tabasco and two saltspoons shredded dried thyme, mix well and slowly cook for forty-five minutes. Open thirty-six medium, fresh oysters. Cut them in four pieces each and add to the soup with their own liquor, then boil for ten minutes. Pour the chowder into a soup tureen, sprinkle half a teaspoon freshly chopped parsley over, place six broken soda crackers. over the chowder 2442. CRAB MEAT, FINNOISE Place on a plate one and a half pounds fresh crab-meat flakes and keep till required. Finely chop two sound, seeded, medium green peppers, place in a small saucepan with a tablespoon melted butter and cook for five minutes, lightly stirring once in a while. Pour in one and a half gills pure tomato juice and a gill tomato sauce (No. 16), add six finely sliced canned mushrooms, and let boil for five minutes. Mix on a saucer an ounce butter with half ounce flour, then add it little by little to the sauce, sharply mixing while adding. Add the crab meat, season with a light teaspoon salt, lightly mix, then cook for eight minutes, gently stirring once in a while. Dress on a deep dish, arrange six heartshaped bread croutons (No. 90) around and serve.

2443. CARMELITE SALAD Cut four cold, hard-boiled eggs in quarters and place in a bowl, with two cold, boiled potatoes, one pickled beetroot cut in small pieces, one finely chopped, medium, white onion, and six small anchovies in oil cut in small pieces. Season with four tablespoons dressing (No. 863), mix well and serve.

2444. PEACH FRITTERS Prepare a frying batter (No. 204), peel, cut in halves and remove the stones from six medium, ripe peaches, then cut each half in two. Place them in a bowl, add one tablespoon sugar and two tablespoons maraschino, turn well in the seasoning and let infuse for fifteen minutes. Roll in the batter, and drop them one by one in hot fat — but not boiling — and fry for ten minutes, turning with the skimmer once in a while. Lift up, drain on a cloth, trim a little, pour a hot Sabayon sauce (No. 102) on a dish, dress the peaches and sprinkle powdered sugar over, then Celery (86) Clams (1457) Canapes of Caviare (59) Cream of Leeks, Royale Baked IT'uensh, Mustard Sauce Potatoes, Hollandaisc (26) Larded Sirloin, San Juan Stuffed Cucumbers Lima Beans with Fines Herbes (2315) Timbales of Lobster Paprika Cream Sauce ' Chicory Salad (38) Fig Pudding (57)

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FRIDAY, SECOND WEEK OF SEPTEMBER 739 2445. CREAM OF LEEKS, ROYALE Place in a saucepan six pared and cleaned, sliced leeks with one ounce butter and cook on a slow fire for ten minutes, occasionally stirring meanwhile, dredge in two ounces flour, and stir well while heating for one minute. Moisten with a quart broth and a quart milk, add two branches parsley, one branch chervil and four sliced, shallots; season with a level tablespoon salt, two tablespoons cayenne pepper and a saltspoon grated nutmeg, lightly mix and let boil for forty minutes. Dilute two egg yolks, with a gill cream and add to the soup with one-half ounce butter, mix well for two minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, add a royale garnishing, lightly mix and serve.

2446. ROYALE FOR SOUPS Crack a fresh egg in a bowl, add one egg yolk and sharply mix with a whisk for one minute, then pour in one gill broth and a gill cream. Season with three saltspoons salt, one saltspoon cayenne and a very little grated nutmeg, sharply mix until well thickened. Lightly butter four individual pudding moulds, then press the preparation through a sieve into four moulds, lay them in a small pan and pour hot water into the pan up to half the height of the moulds. Set in the oven, with the door open, for ten minutes, remove, let cool off, unmould, then cut the royale into small squares, lozenges or thin slices, and use as required. 2447. BAKED BLUEFISH, MUSTARD SAUCE Scale and remove the bones from a three-pound fresh bluefish and place on a lightly buttered tin, season with one teaspoon salt and half teaspoon paprika. Squeeze juice of half a sound lemon, and spread a half ounce butter over, cover the fish with a lightly buttered paper, then set in the oven for thirty-five minutes. Remove, lift up with a skimmer, lay it on a hot dish, pour a mustard sauce (No. 1107) over and 2448. LARDED SIRLOIN, SAN JUAN Trim the fat and skin from top (only) of meat of a two-and-one-halfpound piece of a tender sirloin of beef, and with the aid of a larding needle lard the surface with thin strips of larding pork. Lay a mirepoix (No. 271) in a roasting pan, place the beef on top, season with a teaspoon salt and half a teaspoon pepper, lightly baste the top with a little melted butter, then pour a half gill water into the pan and set to roast in oven for forty minutes, turning and basting it once in a while. Remove, dress on a hot dish and keep hot.

Skim the fat from the surface of the gravy, pour in one gill demi-glace (No. 122) and one tablespoon sherry, and boil on the fire for five minutes. Strain through a Chinese strainer into a saucepan, add two sweet red peppers cut in small squares, boil for five minutes, arrange the stuffed cucumbers around the filet, pour the sauce into a bowl and send to the table separately.

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2449. STUFFED CUCUMBERS Peel three good-sized, sound, ripe cucumbers, cut into four pieces crosswise, then scoop out three-quarters of the soft part of each piece and plunge in boiling water, boil for five minutes, take up and thoroughly drain on a cloth. Skin three country sausages, place the meat in a mortar with two tablespoons bread crumbs, half a teaspoon chopped parsley, two tablespoons cream, one egg yolk, and one saltspoon cayenne pepper. Thoroughly pound until a smooth pulp; season the cucumbers evenly with a half teaspoon salt and three saltspoons white pepper, then fill up with the force, neatly smooth the top of each, place on a baking tin, cover with a buttered paper, set in the oven for ten minutes, remove, lift up the paper and use as required.

2450. TlMBALES OF LOBSTER Plunge two two-pound live lobsters in a gallon boiling water with a tablespoon salt, boil for twenty minutes. Take up and crack the shells of the claws and tail. Pick out all the meat and cut into half-inch pieces, place the meat on a plate with ten sliced canned mushrooms, and one small truffle cut in small squares, and keep in a cool place until required. Cut the heads from the lobsters, place the bodies and shells in a saucepan with a sliced onion, two branches parsley, a branch chervil, moisten with a gill white wine, pint broth, season with a light teaspoon salt, cover the pan, and let boil for thirty-five minutes. Mix in a sauteuse one ounce butter with one and a half ounces flour, strain the broth into this pan, then mix well and let boil on the open fire for ten minutes, occasionally mixing meanwhile. Dilute two egg yolks in a bowl with a gill cream, two tablespoons sherry and the juice of a quarter of a lemon, and add to the sauce; sharply mix for one minute; add the lobster, mushrooms and truffles, season with a saltspoon cayenne pepper and a saltspoon grated nutmeg and constantly stir on the fire for five minutes while cooking. Remove, transfer to a bowl and keep in a cool place till required. Remove the skin and bones from a half pound of fresh salmon, place in a mortar and pound to a pulp, then add a bread panade (No. 1759), two egg yolks, half teaspoon salt, a saltspoon cayenne and half a saltspoon grated nutmeg. Thoroughly pound again for three minutes, then press all the force through a sieve into a bowl. Butter a large plain pudding mould, set on the ice, then line the bottom and sides with half of the force. Drop the prepared lobster in the centre, cover with the rest of the force, lay a buttered paper on top, place the mould in a saucepan, pour hot water up to half the height of mould, then set in a slack oven for forty minutes. Remove, lift up the paper, unmould on a large "dish, pour a paprika cream sauce over the timbales and serve.

2451. PAPRIKA CREAM SAUCE Heat in a small saucepan one ounce butter, add an ounce flour, and stir on the fire while heating for one minute, pour in half a gill milk and three-fourths gill of cream, season with half a teaspoon salt, a light half

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SATURDAY, SECOND WEEK OF SEPTEMBER 741 teaspoon paprika and half a saltspoon grated nutmeg, sharply mix with a whisk until it comes to a boil, boil for two minutes longer and use as Saturday, Second Week of September Grapes in Cream (2369) Germea (217) Fried Eggs, Creole Sauce Fried Filets of Sole, Tartare (587) Fried Potatoes in Quarters (348) 2452. FRIED EGGS, CREOLE SAUCE Heat a tablespoon melted butter in a large black frying pan, carefully crack in twelve fresh eggs, season with half a teaspoon salt and two saltspoons pepper, fry on the range for one minute, then set in the oven for five minutes, remove, carefully glide them on a large hot dish, pour a oriole sauce (No. 507) over them and serve.

Clam Croquettes (2108) Haricot of Mutton, Paysanne (1447) Noodles with Tomatoes Peach Shortcakes (2016) 2453. NOODLES WITH TOMATOES Prepare the same amount of noodles as in No. 334, and plunge them in two quarts boiling water, with a teaspoon salt and boil for twentyfive minutes. Drain on a sieve, then place them in a sauteuse with two gills tomato sauce (No. 16), one ounce butter, light teaspoon salt and three saltspoons white pepper. Mix well with a fork, cook for five minutes, then strew in one ounce grated Parmesan and one ounce Swiss cheese, mix well again with the fork, pour them on a hot deep dish and serve. Olives Walnuts (954) Cucumber-Chiffonade Boned Smelts, Meuniere * Potatoes en Timbales (2102) Fricandeau of Veal, Bourgeoise (459) French Flageolets with Butter (95) Roast Guinea Fowl (1535) Escarole Salad (100) 2454. CUCUMBER-CHIFFONADE Peel two medium, sound, ripe cucumbers, remove the spongy parts with a corer, then cut them in thin slices, plunge in boiling water and boil for five minutes, remove and drain. Remove the stalks from a pint of fresh sorrel leaves and thoroughly wash and drain. Cut them

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into julienne strips, cut in same way six well-cleaned green lettuce leaves, then place the sorrel and lettuce in a saucepan with an ounce butter and cook on the fire for five minutes, stirring with a wooden spoon once in a while. Add the cucumbers with the leaves from two branches chervil and half teaspoon finely chopped parsley, moisten with a consomme (No. 52), add a teaspoon sugar, then boil for twenty-five minutes, pour the soup into a soup tureen and serve with six slices of toasted French bread.

2455. BONED SMELTS, MEUNIERE Thoroughly wipe twelve good-sized, fresh smelts, split them open through the bellies, remove the spinal bones. Season with teaspoon salt and half teaspoon pepper. Lightly dip in cold milk, then roll them in flour. Heat two tablespoons melted butter in frying pan, place in smelts one beside another and fry for three minutes on each side. Take them up, dress on a hot dish, squeeze the juice of a sound lemon over, sprinkle a half teaspoon freshly chopped parsley over them. Add half an ounce butter to the pan, shuffle the pan on the fire until the butter attains a nice brown colour, then pour it over the smelts and serve. Sunday, Second Week of September Gooseberries in Cream (2169) Malta Vita (1592) Omelette, Charcutiere Broiled Squabs on Toast (950) French Fried Potatoes (8) Grape Fritters 2456. OMELETTE, CHARCUTIERE Cut a medium, white onion in half, then finely slice it, place in a frying pan with a teaspoon melted butter and fry until a nice golden colour, then place it in a bowl, crack eight fresh eggs over, season with a half teaspoon salt and three saltspoons pepper, add a half gill milk and sharply beat up with a fork for two minutes. Cut three country sausages in halves lengthwise, heat a tablespoon melted butter in frying pan, add the sausages and briskly fry for two minutes on each side, remove, place on a plate and keep until required. Drop the eggs in the pan in which the sausages were fried, mix with fork for two minutes, let rest for half a minute; fold the opposite sides to meet in the centre, let rest for one minute, turn the omelettes on a hot dish, arrange the sausages around the omelette, dress six thin slices broiled bacon (No. 13) on top and 2457. GRAPE FRITTERS Crack two fresh eggs in a bowl, adding four heaping tablespoons flour, one saltspoon salt, two tablespoons sugar, half gill milk, half saltspoon grated nutmeg and half saltspoon ground cinnamon, sharply mix

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SUNDAY, SECOND WEEK OF SEPTEMBER 743 with the whisk until well thickened and totally free from any lumps. Pick off the stems from a half pound of small, sweet, white grapes, and add them to the batter and gently mix with a spoon. Thoroughly heat two tablespoons melted butter in a large frying pan, then take up the batter by tablespoonfuls and drop it into the pan in round forms and fry for three minutes on each side. Take them up, dress on a dish with a folded napkin, sprinkle a little powdered sugar over them and serve. Soft Shell Crabs, Maryland (1512) Chicken Saute", Creole (341) Broiled Eggplant (2136) Celery (86) Oysters (18) Pim-Olas Consomme", Africaine Brook Trout Saute, Meuniere (1293) Potatoes Mignonnes Filet Mignons, Mushroom Sauce (768) Cauliflower Saute" (631) Breaded Lamb Chops, Signora Orange Punch (1225) Roast Plovers (997) Lettuce Salad (148) Iced Pudding, Romanoff (1438) 2458. CONSOMME", AFRICAINE Prepare a consomme* (No. 52), strain into another saucepan, adding two ounces well-washed rice, and boil for thirty-five minutes. Cut out from a small eggplant three slices a quarter of an inch thick, then cut them into quarter-inch squares, cut also into same shape three sweet red peppers. Place the two articles in a frying pan with teaspoon melted butter and gently cook for eight minutes, occasionally tossing meanwhile, drain them on a cloth, then add the consomme. Dilute a half teaspoon curry powder in a tablespoon of consomme and add to the pan, boU for two minutes, pour into a soup tureen and serve.

2459. POTATOES MIGNONNES Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes, drain, then press through a potato masher into a saucepan, add two egg yolks, half ounce butter, half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg, thoroughly stir on the fire for two minutes, remove and let slightly cool off. Divide the preparation into twelve even parts, then roll out to ball-like shapes, lightly flatten, then place them in a buttered tin. Lightly egg their surface, then set them in the oven for ten minutes or until of a golden colour, remove, dress on a dish with a folded napkin and serve. 2460. BREADED LAMB CHOPS, SIGNORA Neatly trim and lightly flatten six French lamb chops, season with ahalf teaspoon salt, three saltspoonspepper,and lightly roll them in flour,

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then dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in frying pan, arrange the chops in pan one beside another and fry for four minutes on each side. Remove, dress on a hot dish, one overlapping another crown-like, pour a Perigueux sauce (No. 677) around, fill the centre with French peas (No. 145), adjust a paper curl at the end of each chop and serve. Monday, Second Week of September Peaches and Cream (1828) Hominy (45) Scrambled Eggs, Pelligrini Fish Cakes (5) Potatoes, Copeaux (905) 2461. SCRAMBLED EGGS, PELLIGRINI Cut two ounces lean bacon in very small, thin pieces and place in a sautoire with teaspoon melted butter and briskly fry for five minutes, tossing once in a while. Peel two medium, sound, fresh, red tomatoes, cut them in eight pieces each, then add them to the bacon. Season with three saltspoons salt, two saltspoons pepper, and briskly cook for five minutes. Carefully crack eight fresh eggs into the sautoire over the bacon and tomatoes, season with half teaspoon salt and two saltspoons pepper, pour over half gill cream, set them in the oven for five minutes. Remove, place on the range, then with a spoon gently mix the eggs with the tomatoes and bacon. Dress on a hot, deep dish and Prawn Curry, Penang (1675) Pork Chops, Piquante Sauce (176) Radishes Pure*e, Conti Olives Fried Filets of Halibut, Horly Potatoes Bignons (403) Boiled Leg of Mutton, Caper Sauce (1245) Celery Braise" (359) Custard Pudding 2462. PURE"E, CONTI Soak a pint of dried lentils in cold water with quarter of a pint of dried green peas for one hour, drain, place them in a saucepan with a sliced carrot, a sliced onion. Tie in a bunch two leeks, two branches

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TUESDAY, SECOND WEEK OF SEPTEMBER 745 parsley, one branch chervil, one bean garlic and one bay leaf and add to the pan, with half pound lean salt pork cut in small pieces and a pint fresh crushed tomatoes. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper, lightly mix and let slowly boil for two hours. Remove from the fire, skim the fat from the surface of the soup, then press it through a sieve into a basin, then through Chinese strainer into soup tureen, and serve with a plate of croutons (No. 23).

2463. FRIED FILETS OF HALIBUT, HORLY Remove the skin and bones from a two-and-a-half-pound piece of the tail part of a fresh halibut, cut into six equal filets. Place them on a deep dish with half a sliced onion, the juice of a sound lemon, half teaspoon chopped parsley, two tablespoons oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filets in the seasoning and let infuse in a cool place for fifteen minutes. Drain them, then lightly turn them in flour, lightly dip in beaten egg, and lightly roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat for twelve minutes. Lift up, drain well on a coarse towel, sprinkle a little salt over, dress on dish with folded napkin and serve with cne gill hot tomato sauce (No. 16) separately.

2464. CUSTARD PUDDING Crack two fresh eggs in a bowl, add the yolks of three more, three ounces of sugar, half teaspoon vanilla essence, the juice of half a sound lemon, a pint and a half milk, two gills cream and sharply mix with a whisk until well thickened. Lightly butter a quart pudding mould, strew an ounce of finely shredded cocoanut on the bottom and sides of the mould, set the mould on the ice and let stand till thoroughly cold, then strain the preparation through a cheesecloth into it. Place the mould in a saucepan, pour hot water in the pan up to half the height of the mould, set in the oven for forty-five minutes, remove, unmould on a large dish, pour a Sabayon sauce (No. 102) over and serve either hot or Tuesday, Second Week of September Muskmelons (2056) Farina Gruel (74) Eggs Molet, Bellows Porgies Saute", Senart (1475) Broiled Beefsteaks with Bacon (1812) 2465. EGGS MOLET, BELLOWS Cut out Irom a stale loaf sandwich bread six slices a third of an inch thick, pare off the crusts, then cut each slice in half, then cut each half in square forms. With the point of a keen knife scoop out a lid to hold

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up the eggs, lightly baste them with a little melted butter, then lay them on a tin, set in tne oven for about eight minutes or until a nice golden colour, remove, dress on a hot dish, spread a very little anchovy butter on each. Drop twelve fresh eggs in boiling water and boil for five minutes, lift them up with a skimmer, drop them in cold water for a minute, remove, shell them, then place an egg on each toast, standing up; and keep hot. Scald three sound green peppers in boiling water for two minutes, peel with a coarse towel, cut them in halves, remove all the seeds, then cut each half in two. Heat a tablespoon melted butter in frying pan, add the green peppers, season with three saltspoons salt and briskly fry them for one minute on each side. Arrange a piece on top of each egg, pour a Pe*rigueux sauce (No. 677) over the eggs and serve. Cold Mutton with Horseradish Sauce String Beans Salad (741) 2466. COLD MUTTON WITH HORSERADISH SAUCE Cut all the meat from the leg of mutton left over from yesterday, then cut it in thin slices, arrange them on a cold dish with a few leaves of well-cleaned lettuce and twelve small vinegar pickles around, and serve with a cold horseradish sauce separately. 2467. COLD HORSERADISH SAUCE Scrape the skin off a fresh root of horseradish and then finely grate it into a bowl, add the same quantity fresh bread crumbs, season with three saltspoons salt, half teaspoon sugar, one saltspoon white pepper, one light teaspoon vinegar and half teaspoon finely chopped chives. Sharply beat the whole well together with a wooden spoon, then gradually pour in one gill cream, briskly mixing while adding it, let rest for thirty minutes in the ice box, then use as required. Oysters (18) Olives Marinaded Tunny (1597) Potage, Bolivienne Spanish Mackerel, New Rochelle Noix of Ham, Port Wine Sauce Lima Beans, Fourangelle Roast Capon (378) Romaine Salad (214) Almond Ice Cream (149) 2468. POTAGE, BOLIVIENNE Cut a half pound raw, lean veal into quarter-inch dice pieces, place in a saucepan with two ounces raw, lean ham cut in quarter-inch squares, adding two medium, finely chopped white onions, with two tablespoons

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TUESDAY, SECOND WEEK OF SEPTEMBER 747 melted butter, and lightly brown for ten minutes. Moisten with a quart of broth (No. 701) and four pints of water, season with half teaspoon salt and half teaspoon pepper. Tie together two leeks, two branches celery, one branch parsley and a branch chervil and add to the soup, then let slowly boil for forty-five minutes. Peel, remove seeds and cut into small pieces two medium, fresh red tomatoes, add to the soup and let slowly boil twenty-five minutes. Lift up the bouquet, strew two ounces tapioca into the soup, lightly mixing meanwhile, boil for twenty minutes more, occasionally mixing meanwhile. Pour the soup into a 2469. SPANISH MACKEREL, NEW ROCHELLE •Trim off the fins and remove the head of a three-pound fresh Spanish mackerel. Split it in two through the back, remove the spinal bones, then lay the fish on a lightly buttered tin, cut part downward, and season with light teaspoon salt and three saltspoons paprika. Spread a maitre d'h6tel butter evenly over the fish, set in the oven for twenty minutes, being careful to baste the fish with the butter once in a while. Remove to a table. Pick off the stalks and stale leaves from a quart of fresh spinach, wash it in several changes of water, drain on a colander, then plunge into a saucepan with two quarts boiling water, and a teaspoon salt. Boil for ten minutes, drain on a sieve, press out all the water with a skimmer, then finely chop them and place in a small sauteuse with two egg-yolks, half ounce butter, three saltspoons salt, three saltspoons sugar, two saltspoons white pepper and half saltspoon grated nutmeg. Sharply stir on the fire with a wooden spoon for two minutes. Spread the spinach with a knife blade over the mackerel, sprinkle two tablespoons fresh bread crumbs over, set in the oven for ten minutes, remove, carefully dress on a hot dish and serve.

2470. Noix OF HAM, PORT WINE SAUCE Soak a three-pound piece fresh ham from the round for three hours, remove, wipe well and neatly trim it all around. Place it in a saucepan with a sliced onion, a sprig thyme, a sprig marjoram, one bay leaf, two cloves and two tablespoons melted butter, brown on the fire for fifteen minutes, turn the ham and stir the vegetables once in a while. Moisten with a pint of broth, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16), season with a half teaspoon salt and half teaspoon pepper. Cover the pan, let boil for ten minutes, then set in the oven for two hours, remove, dress the ham on large dish, pour port wine sauce (No. 1087) over and serve.

N. B. Pour entire contents of the pan into the demi-glace (No. 122). 2471. LIMA BEANS, FOURANGELLE Mix in saucepan an ounce butter with one and a half ounces flour and heat for half minute, stirring meanwhile. Moisten with a pint broth (No. 701), mix until it comes to a boil, then season with a light teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, add a pint of

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shelled, fresh lima beans and half teaspoon chopped parsley, gently mix, cover the pan and let slowly boil for thirty minutes, being careful to lightly mix once in a while. Dilute one egg yolk in a half gill cream and the juice of quarter of a sound lemon and add to the beans, mix while heating for one minute, dress on a hot vegetable dish and serve. Wednesday, Second Week of September Gooseberries in Cream (2169) Cero Fruto (1610) Eggs, Taverne Fried Whitebait (1123) Country Sausages with Fried Apples Jelly Cakes (1554) 2472. EGGS, TAVERNE Cut out from a stale loaf of French bread twelve thin slices, toast them to a good golden colour, then place them at the bottom of a lightly buttered baking dish, carefully crack twelve fresh eggs over, season with half teaspoon salt and two saltspoons pepper. Broil six thin slices bacon for one minute on one side only, then arrange them over the eggs cooked side downward, sprinkle a tablespoon Swiss cheese over, set in the oven for six minutes, remove and serve.

2473. COUNTRY SAUSAGES WITH FRIED APPLES Peel and core three medium, sound apples, then cut them into four even slices each, dip them in milk, then lightly roll them in flour. Heat two tablespoons lard in a frying pan, add the apples one beside another and nicely fry them for two minutes on each side. Remove, arrange around a hot dish and keep hot. Prickle twelve country sausages with a needle, arrange them on a double broiler, and broil for four minutes on each side, remove, dress them in the centre of the apples and serve. Clam Broth, Chantilly (2073) Bonne Bouch^e of Turkey Oyster Plant Salad Pineapple Tartlets (649) 2474. BONNE BOUCHE"E or TURKEY Pick off all the meat from turkey left over from yesterday and cut it in half -inch pieces. - Cut also two ounces cooked lean ham and one ounce cooked smoked beef tongue. Finely slice six good-sized, wellcleaned fresh mushrooms and place them in a saucepan with one ounce butter and gently fry them for five minutes, stirring occasionally. Add one ounce sifted flour, stir well while heating for one minute, moisten with pint broth, season with a half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg, constantly mix until it comes to a boil, then let

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WEDNESDAY, SECOND WEEK OF SEPTEMBER 749 cook for ten minutes. Add the above articles with two tablespoons sherry, mix well and cook for ten minutes more, remove and keep on a table. Boil four peeled potatoes in a quart of water with teaspoon salt for thirty minutes, drain on a sieve, then press them through a potato masher into a sauteuse. Add two raw eggs, half teaspoon salt, three saltspoons pepper, and sharply stir on the fire with spatula until well dried. Butter well a plain quart pudding mould, line all over the inside with three-quarters of the potatoes, pour the turkey fricassee in the centre, spread balance of potatoes over, cover it with a buttered paper and set in the oven for forty-five minutes. Remove, lift up paper, unmould on a hot dish, pour cream sauce (No. 736) around and serve. 2475. OYSTER PLANT SALAD Scrape and cut the stalks from a large bunch of fresh, tender oyster plants, cut them in one-inch-long pieces, split each thick piece in half, plunge them in a quart of cold water with two tablespoons of vinegar, and thoroughly wash them, drain and place them in a saucepan with a sound lemon cut in pieces, a teaspoon salt, boil them for forty minutes, drain on a sieve, place them in a vessel and let stand in a cool place until cold. Then place them in a salad bowl, season with two tablespoons dressing (No. 863), mix well, and at the last moment add three tablespoons mayonnaise dressing (No. 70), neatly mix, wipe bowl all around and serve.

Potage, Spa Kingfish Saute1, Danois (1930) Polonaise Potatoes (1008) Rump of Beef, Bernoise (1170) Roast Squab (831) Escarole Salad (100) Indian Pudding Souffte 2476. POTAGE, SPA Soak half pint yellow, dried beans in water for an hour, drain, and place them in a saucepan with quart crushed fresh tomatoes, one sliced carrot, one sliced onion, one sliced leek, one bean garlic, one branch chervil and three ounces raw, lean ham cut in very small pieces. Moisten with quart broth and quart water, season with teaspoon salt, teaspoon sugar and half teaspoon pepper, lightly mix and let slowly cook for one hour and forty-five minutes. Press the soup through a sieve into a basin, then through Chinese strainer into another saucepan, add half pint fresh-shelled peas and one ounce raw rice, then slowly boil for thirtyfive minutes, pour into soup tureen and serve.

2477. INDIAN PUDDING SOUFFLE"

Place four ounces sugar in a copper basin with teaspoon water, set the basin on the fire and briskly stir with wooden spoon until sugar is a nice brown colour, then add two ounces peeled and shredded

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almonds and rapidly stir for half a minute, then mask the interior of a plain quart pudding mould with it. Place two gills milk in saucepan with a tablespoon sugar and half teaspoon vanilla essence, then, as soon as it comes to a boil, dredge in two ounces farina, sharply mixing while adding it, let boil for five minutes, remove to a table and let cool a little, add four egg yolks, sharply mix. Beat up the whites of the four eggs to a stiff froth and gradually add to the preparation, lightly mixing meanwhile. Drop the preparation into the mould, lay in a saucepan, pour hot water in the pan up to half the height of the mould and set in the oven for thirty-five minutes. Remove, unmould the pudding on a hot dish, pour rum sauce (No. 41) over and serve.

Thursday, Third Week of September Pears in Cream (2034) Eggs, Balfour Oyster Fritters (1214) Potatoes Failles (611) 2478. EGGS, BALFOUR Cut off a third of six round rolls at the top, scoop out the soft parts, place them on a tin, then set them in the oven for two minutes, remove, then spread a teaspoon of pate* de foie gras in the interior of each roll. Carefully crack six fresh eggs in two quarts boiling water with two tablespoons vinegar and a teaspoon salt and boil for three minutes, lift them up with a skimmer and place an egg in each roll, dress the rolls on a hot dish, evenly pour a Bearnaise sauce (No. 34) over the eggs, arrange a thin slice of truffle on top of each egg and serve.

Canape's, Hongroise (2156) Radishes (5$) Anchovy Canape's (141) Cream of Rice, Japonaise Salmon Trout, Richelieu Potatoes, Marquise (1044) Grenadins of Chicken, Astor Fresh Peas with Tarragon (1749) Roast Saddle of Lamb, Mint Sauce Ice Cream, Romaine (562)

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THURSDAY, THIRD WEEK OF SEPTEMBER 751 2479. CREAM OF RICE, JAPONAISE Place in a saucepan six ounces well- washed rice, add three sliced leeks, one medium, sliced onion, two branches parsley, one branch chervil, one clove and one bay leaf. Moisten with two quarts water, season with teaspoon salt, add one pound raw chicken and half pound raw veal bones, then let slowly boil for one and a half hours, press the soup through a sieve, then through a Chinese strainer into saucepan and keep hot until required. Have quart boiling water in saucepan with teaspoon salt, strew in two ounces Japanese pearls and boil for forty minutes, occasionally mixing at the bottom. Drain on a sieve and wash under running water until free from sticking to the fingers, add them to the soup. Dilute a teaspoon curry powder in teaspoon cream and add to the soup, pour in two gills milk and two gills cream, adding a half ounce butter, saltspoon cayenne pepper and saltspoon grated nutmeg, mix well until it comes to a boil, skim the scum from the surface, pour the cream 2480. SALMON TROUT, RICHELIEU Procure three three-quarter pound slices salmon trout, place them in a sauteuse with half gill white wine, gill water, tablespoon vinegar, one branch parsley, half ounce butter, light teaspoon salt and three saltspoons pepper. Cover the fish with a buttered paper, set in the oven for fifteen minutes, then bring it to the oven door. Add twentyfour small, freshly opened oysters around the salmon, reset in the oven for ten minutes, remove and dress the fish on a hot dish one overlapping another. Prepare a Hollandaise sauce (No. 26), drain the oysters, add them to the Hollandaise sauce with six small slices truffle and six sliced, canned mushrooms, pour a tablespoon of fresh liquor in the sauce, mix well, pour the sauce over the fish and serve. 2481. GRENADINS or CHICKEN, ASTOR Have three tender spring chickens of one and a quarter to one and a half pounds each, detach the legs and keep them on a plate, cut off the wings, then carefully lift up the breasts, remove the skin and bones from the breasts, split each breast open without separating, then lay them open on a clean board. Finely chop two cunces raw, lean veal, place in a mortar with an egg yolk and pound to a paste, then rub it through a sieve into a bowl, add two saltspoons salt, half saltspcon cayenne pepper, half saltspoon grated nutmeg, one finely chopped truffle, gradually pour in two tablespoons cream, sharply stirring while adding it, season the breasts with half teaspoon salt and two saltspoons pepper, spread the force inside the breast, evenly divided, fold them up so as to entirely enclose the force, heat two tablespoons clarified butter in a sauteuse, adding ten well-cleaned, medium-sized, fresh, sliced mushrooms, and cook them for five minutes, frequently tossing meanwhile, lift them up with a skimmer and keep them on a plate. Arrange the breasts in the mushroom pan and gently fry them for four minutes on each side, moisten with one and

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a half gills good Sauterne wine and two tablespoons good sherry, cover the sauteuse and let them reduce to half the quantity on the range, pour in one and a half gills cream, season with a half teaspoon salt and saltspoon cayenne, shuffle the pan and cook for eight minutes. Prepare six heart-shaped bread croutons of the same size as the grenadins, quarterinch in thickness, dip them in melted butter, then place them on a tin, set in the oven until they obtain a nice golden colour on both sides, remove, arrange them on a hot dish, star-like, place a grenadin on top of each crouton and keep them hot until required. Mix in a saucepan one ounce butter with tablespoon flour and heat it for half a minute, stirring well meanwhile, then pour the contents of the sauteuse in the pan, continually mix until it comes to a boil, strain the sauce through a Chinese strainer into another saucepan, add the mushrooms and let boil for ten minutes, pour over the grenadins, sprinkle a little chopped truffle over all and serve.

N. B. Remove the feet and second joint bones from the six legs of the three chickens and place them into an earthen jar, adding one sliced carrot, a sliced onion, a crushed bean garlic, branch parsley, branch chervil, six tarragon leaves, sprig thyme, blade mace, bay leaf, one clove, teaspoon allspice, teaspoon whole black pepper and teaspoon salt. Moisten with a half pint claret, two gills water and the juice of half a sound lemon, mix well, cover the pan and keep in the ice box until Saturday's dinner, for chicken-leg dijonnaise. Thoroughly clean the carcasses of the three chickens and keep for chicken broth at Saturday's luncheon. 2482. ROAST SADDLE OF LAMB, MINT SAUCE Remove the red skin from a small, tender, fat saddle of lamb, fold up the flanks underneath, firmly tie it all around, then lay it on a roasting pan, spread a little melted butter over the surface, pour two tablespoons water in the pan, season with teaspoon salt and half teaspoon pepper, set in the oven for one hour, turning and basting it once in a while. Remove, untie, dress on a dish, decorate with a little watercress and serve with saucebowl of mint sauce (No. 256) separately. Friday, Third Week of September Peaches in Cream (1828) Eggs Cocotte. Fleur de Lys French Mutton Chops (49) 2483. EGGS COCOTTE, FLEUR DE LYS Thoroughly wash a small stalk of tender celery and mince it exceedingly fine Mix in saucepan a tablespoon butter with teaspoon flour,

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FRIDAY, THIRD WEEK OF SEPTEMBER 753 moisten with one and a half gills milk and mix until it comes to a boil. Add the celery with three saltspoons salt, saltspoon cayenne and saltspoon grated nutmeg, then boil for twenty-five minutes, pour in three-fourths gill cream, lightly mix, then strain the sauce through Chinese strainer in six egg-cocotte dishes, crack two fresh eggs in each dish, season with half teaspoon salt, place them on a tin, set in the oven for five minutes, Baked Live Lobster (952) Calves' Brains, Brown Butter (1023) Apples, Newtown 2484. APPLES, NEWTOWN Peel and core four Newtown pippin, or any other kind of sound and ripe apples, cut them in quarter-inch slices, spread four tablespoons raspberry marmalade at the bottom of a baking dish, arrange the apples, one overlapping another crown-shape, over the marmalade, sprinkle with a tablespoon powdered sugar, then pour over a tablespoon rum, half gill claret, tablespoon kirsch and half teaspoon vanilla essence, then set in the oven for twenty minutes, frequently moistening with their juice, remove and serve.

Olives Oysters (18) Celery (86) Gumbo of Frogs' Legs, Norman die Pickerel en Marinade Potatoes, Anglaise (185) Entrec6tes, Parisienne Tomatoes, Carolina (1952) Little Neck Clam Patties (1232) 2485. GUMBO OF FROGS' LEGS, NORMANDIE Finely slice one carrot, one onion, two branches celery and one leek, place them in a saucepan with branch parsley, three quarts water, sprig thyme, sprig marjoram, one bay leaf and one clove, adding one pound white, fresh fish bones or heads of same and gently boil for thirty-five minutes, strain the broth through cheesecloth into a vessel, cut in small square pieces a white onion, a green, seeded pepper and two leeks, place in saucepan with tablespoon melted butter and cook for ten minutes, occasionally stirring meanwhile, moisten with the fish broth, season with two teaspoons salt, let boil for fifteen minutes. Trim and cut in halfinch pieces twelve fresh okras and add them to the soup, with two ounces raw rice and two peeled, fresh tomatoes cut in small pieces, let boil for thirty-five minutes, plunge six ounces fresh frogs' legs in boiling water for three minutes, drain on a sieve, pick off the meat from the bones, and add the meat to the soup, with six oysters cut in quarters, six shrimps

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cut in small pieces and six finely sliced canned mushrooms, and let boil for ten minutes, skim the fat from the surface, pour the soup into a soup 2486. PICKEREL EN MARINADE Cut off the fins and thoroughly wipe a three-pound fresh pickerel, place it on a deep dish, add a sliced onion, crushed half bean garlic, two branches parsley, sprig thyme, one bay leaf, two cloves, teaspoon salt and half teaspoon pepper, pour in half gill vinegar, half gill white wine, two gills water and the juice of half a sound lemon, turn the fish in the marinade and let infuse for two hours. Place the fish and marinade in an oval pan, cover, and let slowly boil for forty minutes, take up the fish with the skimmer, lay it on a hot dish with a folded napkin, remove any articles adhering to the fish, decorate with a little parsley greens and send to the table with a little melted butter separately. 2487. ENTRECOTES, PARISIENNE Neatly trim and flatten two tender sirloin steaks, one and a quarter pounds each. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the steaks in the seasoning, arrange on a broiler, broil for six minutes on each side, remove and arrange them on a baking dish. Place in a bowl three finely chopped shallots, half bean chopped garlic, half teaspoon chopped parsley, half teaspoon chopped chives, two ounces finely chopped raw beef marrow, half ounce butter, half teaspoon meat glaze and the juice of half a sound lemon. Sharply stir until thoroughly amalgamated, then spread this preparation over the steaks, set them in the oven for five minutes, remove, baste them with their butter and serve.

Saturday, Third Week of September Shirred Eggs, Epicurienne Salisbury Steaks (347) German Fried Potatoes (242) 2488. SHIRRED EGGS, EPICURIENNE Remove the skin and fat from a fresh veal kidney, then cut it in quarter-inch-square pieces. - Heat a tablespoon melted butter in frying pan, add the kidney and briskly fry for five minutes, sprinkle a teaspoon flour over them, stir well. Pour in a half tablespoon, sherry, gill milk and half gill cream, season with three saltspoons salt and saltspoon cayenne pepper, mix well and let boil for five minutes. Remove, then evenly divide it in six shirred-egg dishes, carefully crack two fresh eggs in each dish evenly season with half teaspoon salt and two saltspoons pepper, set them in the oven for five minutes, remove and serve.

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SATURDAY, THIRD WEEK OF SEPTEMBER 755 Brochette of Scallops with Fresh Mushrooms Ox Tail en Compote (17") Plum Pie (456) 2489. BROCHETTE OF SCALLOPS WITH FRESH MUSHROOMS Place one and a half pounds fresh, large scallops on a plate, season with half teaspoon salt, three saltspoons pepper, and mix them well in the seasoning. Cut two ounces raw, lean bacon in half-inch-square, thin slices. Thoroughly wash four ounces very fresh, sound mushrooms, plunge them in boiling water for five minutes, drain on a cloth, then cut them into about the same size as the scallops. Have six clean skewers, then run in a piece of bacon, then one scallop, after this a piece of fresh mushroom, another scallop, a piece bacon, another scallop, a mushroom, and so on until the six skewers are completed. Lightly roll in oil, then in bread crumbs, arrange them on a double broiler and broil on a brisk fire for five minutes on each side, remove, dress on a hot dish, spread a little melted butter over, decorate with a little parsley greens Cabbage, Rouennaise Spanish Mackerel with Paprika (1990) Potatoes, Windsor (252) Chicken Legs, Dijonnaise String Beans with Butter (1579) Roast Leg of Mutton, Currant Jelly (522) Chocolate Pudding (190) 2490. CABBAGE, ROUENNAISE Cut a very small green cabbage in quarters, remove the core and outer leaves, slice exceedingly fine, place in a saucepan with ounce butter and teaspoon salt, lightly mix, then cover the pan and cook on the fire for twenty minutes, stirring once in a while, moisten with three quarts water, add a half-pound piece salt pork and one beef marrow bone, cover the pan and let boil slowly for two hours, remove the bone and pork, skim the fat from the surface, pour the soup in a soup tureen, arrange six slices toasted French bread on top of the soup and 2491. CHICKEN LEGS, DIJONNAISE Take up the chicken legs, etc., from the jar, from Thursday, and drain on a cloth. Heat two tablespoons melted butter in frying pan, add the legs and quickly fry them for five minutes on each side, remove and keep them on a plate till required. Pour the marinade in a saucepan, place pan on the open fire and let reduce to a third the quantity, pour in two gills tomato sauce (No. 16) and gill demi-glace (No. 122), then boil for five minutes. Strain sauce through Chinese strainer into another saucepan, add the chicken legs with twelve canned mushrooms, brown in a small frying pan twelve small onions with a tablespoon melted butter for

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six minutes or until or a nice golden colour, and then add to chicken. Lightly mix, cover the pan and set in the oven for forty-five minutes, remove, dress the chicken on a dish, pour contents of pan over, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped Sunday, Third Week of September Fried Eggs with Parsley White Perch Saute (1013) Lamb Chops with Bacon (219) Grilled Sweet Potatoes (820) 2492. FRIED EGGS WITH PARSLEY Heat two tablespoons melted butter in black frying pan, carefully crack in twelve fresh eggs, evenly season with half teaspoon salt and two saltspoons pepper. Fry them for one minute, then set in oven for five minutes, remove, carefully glide them on a hot dish, sprinkle a little freshly chopped parsley over and serve.

Lobster Curry, McWade (489) Broiled Devilled Duckling Vanilla Souffle (758) 2493. BROILED DEVILLED DUCKLING Singe, cut off the head and feet from a tender duckling, split open through the back without separating, neatly draw, cut away the spinal bone, enclose the bird in a towel and neatly flatten with a cleaver, season it all around with a teaspoon salt and half teaspoon pepper, then rub it with a tablespoon oil, arrange on a double broiler and broil for ten minutes on each side. Remove, spread a devilled butter (No. n) over the duckling, then roll it in bread crumbs and broil again for two minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve.

Consomme" with Lettuce Pompano, Hollins Filets Mignon, Genoise Sauce Sweetbreads Braise", Potter Lima Beans, Stanford (2108) Roman Punch (1708) Roast Woodcocks Tutti-Frutti Ice Cream (726)

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SUNDAY, THIRD WEEK OF SEPTEMBER 757 2494. CONSOMME" WITH LETTUCE Prepare a consomme* (No. 52), strain into another saucepan and keep simmering until required. Finely chop two ounces of raw, lean veal, place it in the mortar with an egg yolk, three saltspoons salt, one saltspoon cayenne, half saltspoon grated nutmeg and half teaspoon chopped parsley. Pound to a smooth paste, then place in a bowl and add two tablespoons cream, sharply stirring with spoon while adding. Remove the green leaves from two heads of lettuce (keeping the white parts for salad), thoroughly wash the leaves in cold water, take them up and plunge them in a quart boiling water and boil for three minutes. Take up with skimmer and drain on a cloth, spread force evenly over the leaves, roll them up, place on a lightly buttered sautoire, season with half teaspoon salt and three saltspoons pepper, moisten with half pint consomme, cover with sheet of buttered paper, set in oven for ten minutes. Remove, take up, neatly trim off the ends of each, cut in quarter-inch pieces, place in soup tureen, pour the consomme* over and 2495. POMPANO, HOLLINS Cut off the heads of two fresh pompanos of one and a half pounds each, split them in two through the back, remove spinal bones, neatly trim them, then place the fish in a sautoire, skin side downward, add half ounce butter, gill white wine, half gill water, branch parsley, juice half a sound lemon, level teaspoon salt and three saltspoons pepper. Cover the fish with buttered paper and set in the oven for fifteen minutes, remove, take up the pompano with the skimmer, lay it in a baking dish. Mix in a small saucepan one ounce butter with ounce flour, heat for half a minute, then strain gravy of the fish into this pan, add a gill cream and gill milk and sharply stir until it comes to a boil. With a small Parisian potato scoop dig out all you can from three good-sized, sound, raw, peeled potatoes, wash well, add them to the sauce, season with two saltspoons salt and one saltspoon cayenne, lightly mix and let boil for fifteen minutes. Add one egg yolk, carefully mix without mashing potatoes, pour contents of pan over the pompano, sprinkle a little Parmesan cheese over, set in oven for fifteen minutes, remove and send to table in same dish.

2496. FILETS MIGNON, GENOISE SAUCE Trim a little of the fat from a two-pound piece of tender filet of beef, then cut it in six equal filets; lightly flatten, season with teaspoon salt and half teaspoon pepper and keep onaplate. Cut two and a half ounces fresh beef marrow in quarter-inch pieces, place on lightly buttered tin, sprinkle half teaspoon salt over, set in oven for five minutes, then remove and keep hot. Prepare a pure*e of peas (No. 1473), dress pyramid-like in centre of hot dish, heat tablespoon melted butter in frying pan, place filets in one beside another, briskly cook for three minutes on each side, arrange the marrow over the filets, pour a Genoise sauce over them and

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2497. SAUCE, GENOISE Heat tablespoon melted butter in saucepan, add one finely sliced onion, three finely chopped shallots, half bean crushed garlic, branch parsley, small sprig thyme, bay leaf and one clove, gently brown for five minutes, moisten with a gill claret, let reduce until nearly dry, pour in one and a half gills demi-glace (No. 122), mix well, then boil for five minutes, adding half teaspoon anchovy essence, two saltspoons* salt and one saltspoon cayenne pepper. Mix well, strain through cheesecloth and use as required.

2498. SWEETBREADS BRAIS£, POTTER Soak six heart sweetbreads in cold water for two hours, remove and plunge them in two quarts boiling water with teaspoon salt for five minutes, lift them up and neatly trim them, then place them in six individual egg-cocotte dishes. Pour over each a light tablespoon sherry and a tablespoon demi-glace (No. 122), evenly season with a teaspoon salt and three saltspoons pepper, lay the cocottes in tin and set in oven for fifteen minutes, carefully turning once in a while, then bring them to the oven door. Place in a bowl half a very finely chopped onion, two chopped shallots, three thoroughly cleaned fresh mushrooms, also finely chopped, an ounce butter, briskly stir and spread the preparation over the six breads, reset in the oven for fifteen minutes longer, turning and basting them quite frequently during that time, remove, sprinkle a little chopped truffle over and send them to the table.

2499. ROAST WOODCOCKS Pick and singe three large or six small woodcocks, remove the skin from the heads, pick out the eyes, neatly draw and wipe, truss up the feet, skewer them with the bills, lay a very thin slice larding pork over each breast, place them on a roasting tin, spread a little melted butter over the birds, sprinkle half teaspoon salt over them, then set in a brisk oven for twelve minutes. Finely chop the livers and hearts with two chicken livers and one shallot, place on a plate with half teaspoon chopped parsley, two saltspoons salt and one saltspoon white pepper, mix well. Prepare six toasts, quarter inch thick and two inches square, then evenly spread the force over the six toasts, sprinkle a little bread crumbs over and lay them in a tin, then set in oven for three minutes. Remove, arrange on hot dish, dress the woodcocks on top, decorate with six small pieces of lemon and a little watercress and serve.

Monday, Third Week of September Baked Apples (44) Semolina (192) Omelette, Napolitaine Findon Haddock (76) Broiled Pigs' Feet (434) Stewed Cream Potatoes (no)

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MONDAY, THIRD WEEK OF SEPTEMBER 759 2500. OMELETTE, NAPOLITAINE Plunge an ounce of Italian macaroni in a pint boiling water with half teaspoon. salt and boil for thirty-five minutes, drain on sieve, then cut them in quarter-inch pieces, drain them on cloth, then place in small saucepan with three saltspoons tomato sauce (No. 16) and teaspoon grated Parmesan cheese, season with saltspoon salt and half saltspoon pepper, mix well and cook for two minutes. Crack eight fresh eggs in a bowl, add half gill milk, tablespoon Parmesan cheese, half teaspoon salt, two saltspoons pepper and sharply beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a black frying pan, drop in the eggs, sharply mix with fork for two minutes, let rest a half minute, spread the macaroni in the centre, fold up the two opposite sides to meet in the centre, let rest a minute, then turn on a hot dish, pour gill hot tomato sauce over and serve.

Oyster Patties, Bechamel (1428) Mutton Croquettes, Oriental Green Corn Saute" (2144) Grape Tarts 2501. MUTTON CROQUETTES, ORIENTAL Pick off all meat from leg of mutton left over from Saturday and cut it in quarter-inch-square pieces. Finely chop one medium, white onion and one seeded, sound green pepper, place them in saucepan with two tablespoons melted butter and gently fry for five minutes, add the mutton with three ounces well washed and drained raw rice, moisten with pint of broth or water, season with light teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg, mix well, cover pan and set in oven for one hour, stirring once in a while. Remove, add two egg yolks and two tablespoons cream, sharply stir on fire while heating for five minutes, remove, transfer into a dish and let cool off. Divide the force in twelve even parts, roll them out on a lightly floured table to croquette shape, dip them in beaten egg, lightly roll in bread crumbs, arrange them in frying basket and fry in boiling fat for eight minutes. Drain well. Pour Finnoise sauce (No. 251) on a hot dish, arrange the croquettes on top and serve.

2502. GRAPE TARTS Lightly butter a straight-edged pie plate, roll out on a lightly floured table half pound pie paste (No. 117) to the size of the plate and with it line the plate. Neatly press down the paste at the bottom and edges, then trim off that adhering around the edges, cover the pan with buttered paper, then fill up with dried beans and bake in oven for twenty minutes. Take out, let rest for five minutes, remove the beans and paper, spread two tablespoons currant jelly at the bottom of the pie. Remove stems from one and a half pounds sweet grapes, place them in a bowl, add two ounces sugar, tablespoon rum and one maraschino, mix well,

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then arrange them in the pie plate, set in oven for ten minutes. Remove, sprinkle a little powdered sugar over, lift up the tart from the paste and serve either hot or cold.

Rice Soup, Smyrna Sheepshead, Oyster Sauce (652) Potatoes, Ancienne (1391) Squabs en Estouffade (597) Cauliflower, Hollandaise (853) Pineapple Pudding (128) 2503. RICE SOUP, SMYRNA Place in a saucepan a very small knuckle of veal and one pound of shin of beef with four quarts water, season with a teaspoon salt, let come to a boil, then skim the scum from the surface, add a carrot cut in quarters, an onion with two cloves stuck in it, one turnip, two leeks, two branches celery and one branch parsley. Tie in a thin piece of cloth a sprig of thyme, one bay leaf and a blade of mace, and add to the soup, cover the pan and let slowly boil for two hours and a half, skimming off the fat once in a while. Strain the broth through cheesecloth into another saucepan. Dilute a saltspoon Spanish saffron in a tablespoon water, strain and add to the soup, add three ounces raw rice, with half teaspoon chopped parsley and the leaves from two branches chervil, then boil for twenty-five minutes. Pick stems from two ounces Smyrna or California seeded raisins and add to the soup, boil for ten minutes more, pour the soup into a tureen and serve.

Tuesday, Third Week of September Stewed Prunes (i) Grape-Nuts (1371) Scrambled Eggs, Schmidt Smelts, Tartare Sauce (47) Beef, Paysanne Potatoes, Julienne (799) 2504. SCRAMBLED EGGS, SCHMIDT Cut from a stale sandwich loaf six slices a quarter of an inch thick, toast to a nice golden colour, trim to two-inch-square pieces and spread a teaspoon pate de foie on top of each toast, arrange on a hot dish. Carefully crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons white pepper. Sharply beat up with a fork for one minute, heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, frequently stirring meanwhile. Evenly arrange them over the toasts and send to the table.

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TUESDAY, THIRD WEEK OF SEPTEMBER 761 2505. BEEF, PAYSANNE Pick all the meat from the ribs of beef left over from yesterday, and cut in half-inch pieces and keep on a table. Cut two medium, white onions in half-inch pieces, place in a sauteuse with two tablespoons lard, and brown to a nice golden colour, lightly stirring meanwhile. Sprinkle over two tablespoons flour, stir well, moisten with a gill claret and three gills broth (No. 701), and let boil for ten minutes. Add the beef, season with a light teaspoon salt, three saltspoons pepper, a teaspoon French mustard, a half teaspoon chopped chives and a tablespoon sherry, mix well and cook for thirty-five minutes, occasionally stirring meanwhile. Remove, dress the beef in a hot deep dish and serve. Crab Meat in Tomatoes Lamb Steaks, Luxembourgeoise New Carrots, Vichy (894) 2506. CRAB MEAT IN TOMATOES Scald six nice, ripe, fresh, red tomatoes in boiling water for one minute, lift up and peel. Cut off a piece at three-quarters of the height of the tomatoes, to be used as a cover, then with a spoon carefully scoop out the meat without cutting the shells, place and keep on the ice till required. Place one and a half pounds fresh crab-meat flakes in a bowl, season with four tablespoons dressing (No. 863), mix well, then season interiors of the tomatoes with a half teaspoon salt and three saltspoons pepper. Divide the crab meat in the six tomato shells, giving a nice dome-like shape, spread a little mayonnaise sauce on top of each, sprinkle over a half teaspoon chopped parsley, arrange an anchovy in oil ringlike on top of each. Place the tomato on clean lettuce leaves, lay them on a cold dish and serve.

N. B. Place the scooped-out tomato meat in the demi-glace pan (No. 122).

2507. LAMB STEAKS, LUXEMBOURGEOISE Cut three steaks, three-quarters of a pound each, from a tender leg of lamb, make a few light incisions around the skin of each and neatly flatten them. Season with a light teaspoon salt and keep on a plate until required. Cut four peeled Bermuda onions in halves crosswise, place on a baking dish, cut side upward, season with a light teaspoon salt and half teaspoon white pepper. Place in a bowl an ounce butter, two tablespoons bread crumbs, a half teaspoon chopped parsley, half teaspoon chopped chives, the juice of a half lemon and half teaspoon French mustard, mix the whole well together, then evenly spread over the onions. Set in the oven for twenty minutes, heat a tablespoon butter in a frying pan, arrange the steaks in and cook for eight minutes on one side only, then lay the steaks on top of the onions, the cooked side downward.

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Pour one-half gill cold water in the steak pan, boil on the range for two minutes, then pour the gravy over the steaks. Set in the oven for ten minutes, remove and serve in the same dish. Potato with Vermicelli Sea Bass au Court-Bouillon (25) Potatoes, Normandie (851) Stuffed Breast of Veal, Florentine Tomatoes on Crusts (1287) Leg of Lamb, Mint Sauce (392) 2508. POTATO WITH VERMICELLI Cut in small pieces four ounces lean salt pork, two leeks and one medium, white onion, place in a saucepan with an ounce butter and two bay leaves. Set the pan on the fire and cook for ten minutes, frequently stirring meanwhile. Finely slice six peeled raw potatoes, add to the pan with a quart white broth (No. 701) and three pints water, season with a light teaspoon salt and a half teaspoon pepper, and mix lightly. Cover the pan and let slowly boil for one hour, press the puree through a sieve into a basin, then through a Chinese strainer into another saucepan. Drop two ounces vermicelli in a pint boiling broth and boil for ten minutes, then add vermicelli and broth to the puree. Mix well, boil for ten minutes, pour the soup into a soup tureen and serve. 2509. STUFFED BREAST OF VEAL, FLORENTINE Carefully remove the rib bones from a tender breast of white veal. Make a deep incision on the large end, season all around and inside with a good teaspoon salt and a half teaspoon pepper. Remove the stalks from a quart of fresh spinach, then thoroughly wash and plunge in a quart boiling water with a teaspoon salt and boil for ten minutes. Drain on a sieve and with a skimmer press out all the water, finely chop and place in a saucepan with two egg yolks, a half teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire while cooking for five minutes, spread the spinach on the incision of the breast, sew it up, place a mirepoix (No. 271) in a braising pan, lay the breast over, add one-half ounce butter, then cook on the fire for ten minutes. Moisten with one gill white wine, one pint broth and two gills demi-glace (No. 122), cover the pan and set in the oven for two hours, being careful to baste the breast frequently so as to obtain a nice bright brown colour. Take out, lift up the breast, remove string, dress on a hot dish. Skim the fat from the gravy, reduce it on the open fire for eight minutes. Strain through a Chinese strainer over the veal, sprinkle a little chopped parsley

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WEDNESDAY, THIRD WEEK OF SEPTEMBER 763 Wednesday, Third Week of September Grapec in Cream (2369) Eggs Molet, Arcachon Whitebait, Virginia (1421) Calves' Liver, Minute (810) Potatoes, Anna (84) 2510. EGGS MOLET, ARCACHON Place twelve medium, freshly opened oysters in a saucepan, add onehalf gill white wine, one gill water and three saltspoons salt, and boil for three minutes. Place in another saucepan one tablespoon butter and a tablespoon flour, stir well, then strain the oyster liquor into the pan, adding a half gill cream and half saltspoon cayenne pepper; then mix until it comes to a boil. Cut the oysters in small square pieces, add to sauce with six anchovies in oil, also cut in small pieces, and mix well. Boil twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place on a hot deep dish, Consomme* in Cups (5 a) Croiites of Oysters, Original Lamb en Bordure, Bourgeoise Green Corn on Cobs (1864) Fruit Cake 2511. CROUTES OF OYSTERS, ORIGINAL Cut covers off six French rolls, scoop out the soft parts, then lightly butter the insides, place on a tin and set in oven for five minutes. Remove and keep hot, place thirty-six freshly opened, medium oysters with their liquor in a saucepan with two gills water and boil for three minutes, Skim the scum from the surface, heat in a saucepan two tablespoons melted butter, add half a chopped, seeded green pepper, three finelychopped shallots and two finely chopped, well peeled and cleaned fresh mushrooms, then gently brown for five minutes, stirring once in a while. Add two light tablespoons flour, stir well while heating for half a minute, strain the oyster liquor through a cheesecloth into this pan, add a half gill cream, two tablespoons sherry, three saltspoons salt, a saltspoon cayenne and a half saltspoon grated nutmeg. Sharply mix until it comes to a boil, then let gently boil for six minutes, add the oysters with the juice of a quarter of a lemon and half teaspoon freshly chopped parsley. Mix well and cook for three minutes, place two anchovies in oil in each roll, evenly divide the oysters and sauce in the rolls, place their covers on, arrange on a dish, decorate with a little parsley greens and send to the table.

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2512. LAMB EN BORDURE, BOURGEOISE Cut up all the meat from leg of lamb left over from yesterday in halfinch pieces; cut in same way three ounces lean salt pork. Heat in a saucepan two tablespoons leaf lard, add one finely sliced white onion and the pork and fry to a light brown, stirring meanwhile; add one tablespoon flour, stir well. Moisten with one-half gill white wine and three gills broth (No. 701), mix well, then add the lamb with a half bean chopped garlic, a light teaspoon salt, three saltspoons pepper and a half teaspoon chopped chives. Mix well, place the lid on, cook on the range for five minutes, then set in the oven for thirty minutes. Remove, skim fat from the surface and keep hot. Boil four medium, peeled potatoes for thirtyfive minutes in two quarts boiling water with a half teaspoon salt, drain on a sieve, then press through a potato masher into a bowl, add one egg and the yolk of another, a half ounce butter, a half teaspoon salt and two saltspoons pepper. Sharply stir with the spatula till smooth. Slide a dentilated tube at the bottom of a pastry bag, drop the preparation into it and press down around the edges of a baking dish as a border, pour the lamb stew into the centre, dredge two tablespoons bread crumbs over, then set in the oven for fifteen minutes. Remove and serve. 2513. FRUIT CAKE Carefully pick one ounce currants and remove seeds from an ounce raisins, finely chop two dried figs, six preserved cherries, two slices fresh or preserved pineapple, the rind of a candied citron, an ounce peeled almonds and one preserved apricot. Place in a bowl with juice of half an orange, two tablespoons brandy, one tablespoon each rum, sherry and kirsch. Mix all well together and let stand on one side in a cool place till required. Place in a basin three ounces each butter and sugar. Sharply mix with spatula for three minutes, add one egg, sharply mix for a minute, crack in another egg, mix a minute again, add another egg and briskly beat for three minutes longer. Add a half saltspoon salt, two ounces sifted flour and half teaspoon baking powder, sharply stir until well thickened, then add the fruits. Season with half saltspoon each grated nutmeg, mace, cinnamon and ginger, and mix the whole well together. Lightly butter a cake pan, line it with buttered paper, drop in preparation and set in oven to bake for one hour and a half. Remove, let cool off, turn the cake on table, remove the paper, dress the cake on a dish with a folded napkin and serve.

Celery (86) Salted Peanuts (954) Potage, Jardiniere Weakfish, Maitre d'H6tel (927) Potatoes, Hollandaise (26) Beef Tongue, Milanaise Stuffed Eggplant, Marseillaise Roast Partridge (97) Pudding, Renaissance (692)

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WEDNESDAY, THIRD WEEK OF SEPTEMBER 765 2514. POTAGE, JARDINIERE Cut in small square pieces one each medium carrot, white turnip, medium onion, leek and branch celery, place in a saucepan with an ounce butter and cook on the fire for ten minutes, frequently stirring meanwhile. Moisten with two quarts broth and one quart water, add one pound shin of beef, season with a good teaspoon salt and a light half teaspoon pepper, then let slowly boil for forty-five minutes. Cut a quarter pint trimmed, fresh string beans in half -inch pieces and add to soup with quarter pint shelled fresh peas, then boil for thirty-five minutes longer. Pick leaves from two branches chervil and one branch parsley, add to the soup, and boil five minutes longer. Remove the beef. Skim fat from the surface. Pour in a soup tureen, and serve. 2515. BEEF TONGUE, MILANAISE Procure a fresh beef tongue, rub it all over with a tablespoon salt and half teaspoon pepper. Place mirepoix (No. 271), in braising pan with an ounce butter, lay the tongue over, then cook on the fire for twenty minutes, turning the tongue and stirring the vegetables once in a while. Moisten with a pint water, one-half gill white wine, two gills demi-glace (No. 122), two gills tomato sauce (No. 16), and add a saltspoon saffron. Cover the pan, boil for five minutes, then set in oven for two hours and a half, basting the tongue once in a while. Remove, take up the tongue, plunge it in cold water, remove and skin it, then neatly trim all around and keep hot until required. Plunge four ounces spaghetti in a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then cut in inch pieces, place in a saucepan with six sliced canned mushrooms, one ounce cooked 'ham, cut in julienne strips and a very small sliced truffle, skim fat from the surface of the sauce, then strain it in the spaghetti pan, mix well and cook for five minutes, adding one ounce Parmesan cheese. Mix well, place the spaghetti in a large, hot dish, cut the tongue in quarter-inch slices, arrange over the spaghetti one overlapping another. Strain the sauce into a saucebowl 2516. STUFFED EGGPLANT, MARSEILLAISE Cut three small eggplants into halves lengthwise, make a few criscross incisions in the meat of the plants without cutting the shells, then plunge in boiling fat, cut side down ward, and fry for ten minutes. Lift up and lay on a towel, skin side up, let drain for five minutes, scoop out all the meat and finely chop. Heat a tablespoon melted butter in a saucepan, add a small chopped onion and fry for three minutes, then add the eggplant, with two seeded, peeled, red, fresh, chopped tomatoes. Season with a light teaspoon salt and three saltspoons pepper, add a teaspoon freshly chopped parsley and half bean finely chopped garlic. Mix well with wooden spoon and let cook for fifteen minutes, occasionally stirring meanwhile, then add four tablespoons fresh bread crumbs, mix well, and with this preparation fill up the six half shells. Place on a tin, sprinkle a little bread crumbs over, arrange a few little bits of butter

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on top, set in oven to bake for fifteen minutes, remove, dress on a hot Thursday, Fourth Week of September Poached Eggs, Villeroi Broiled Porgies (876) Smoked Beef in Cream (329) 2517. POACHED EGGS, VILLEROI Prepare a Villeroi sauce (No. 1460), adding to the sauce half gill hot milk to lighten a little. Prepare twelve poached eggs on toasts (No. 106), Soft Shell Crabs au Cerfeuilles (2036) Veal en Thon Jerusalem Artichokes, Espagnole Orange Custard in Cups 2518. VEAL EN THON Have a three-pound piece sawn from a round of tender, white leg of veal, remove the bone from the middle, make a few incisions all around the skin, then neatly flatten with a cleaver. Cut six anchovies in oil lengthwise, then with the aid of a larding needle insert the anchovies on top of the veal, then rub the under part with a teaspoon anchovy essence. Season all around with a teaspoon salt and a half teaspoon pepper, place the veal in a basin, pour over half gill vinegar and half gill claret and let infuse for three hours. Lift up the veal, wipe it with a cloth, sprinkle all over with a little flour. Heat two tablespoons good oil in a sautoir, add the veal and gently cook it on the range for twelve minutes on each side. Remove it, dress on a hot dish, take oil out of the pan, then pour in the veal marinade, boil for three minutes, pour it over the veal and serve.

2519. JERUSALEM ARTICHOKES, ESPAGNOLE Peel, thoroughly wash and drain twelve Jerusalem artichokes, heat two tablespoons leaf lard in frying pan, arrange the artichokes in and slowly fry for fifteen minutes, or until a nice brown colour, turning once in a while; take up and place in a saucepan with one and a half gills demi-glace (No. 122) and one tablespoon Madeira wine. Carefully mix, season with half teaspoon salt, a saltspoon cayenne, cover the pan,

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THURSDAY, FOURTH WEEK OP SEPTEMBER 767 then set in the oven for fifteen minutes. Remove, place in a deep dish 2520. ORANGE CUSTARD IN CUPS Crack in a bowl two fresh eggs, add the yolks of two others, with three ounces sugar, six drops vanilla essence; thoroughly mix with a whisk for two minutes. Pour in one pint milk and three gills cream, adding the grated rind and juice of a juicy orange, and sharply whisk until well thickened. Press the preparation through a cheesecloth into six cups, place the cups in a pan and pour water in up to half the height of the cups. Set in a moderate oven for twenty-five minutes, remove and serve when cold.

Potage, Suzon Smelts, Africaine Appetizing Lamb Chops (1991) Fresh Peas, Vxelle Mode (1959) Roast Capon with Cress (378) Marron Ice Cream (854) 2521. POTAGE, SUZON Place a pint dried, split green peas in a saucepan with a quart water and boil for five minutes, drain on a sieve, replace the peas in the pan with a pound ham bones, a sliced carrot, a sliced onion, two sliced leeks, a bean crushed garlic, and two parsley roots. Moisten with a pint sweet cider and two and a half heavy quarts water, season with two light teaspoons salt and half teaspoon pepper, lightly mix them, cover the pan and slowly boil for two hours, occasionally stirring at the bottom once in a while. Remove, press the soup through a sieve into a basin, then through a Chinese strainer into a saucepan, set on the fire, pour in one gill cream, one ounce butter, one light teaspoon chopped truffle and two ounces cooked rice. Mix well while cooking for five minutes, pour the soup into a soup tureen and serve with bread croutons (No. 23) 2522. SMELTS, AFRICAINE Thoroughly wipe twelve good-sized, fresh smelts, place in a sautoir with half ounce butter, one and a half gills pure tomato juice, two sweet red peppers cut in small squares and half teaspoon French mustard. Season with a teaspoon salt, cover the fish with buttered paper and set in the oven for twenty minutes. Remove, lift up the smelts with a skimmer and dress on a hot dish.. Mix on a saucer a teaspoon butter and teaspoon flour and gradually add to the sauce, gently mixing while adding, then boil for two minutes. Pour the sauce over the smelts and serve.

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Friday, Fourth Week of September Wheatena (1298) Eggs, Wilding Sausages, Porto Rico (1788) 2523. EGGS, WILDING Place in a small saucepan one finely chopped, seeded green peppei with a tablespoon melted butter and cook for three minutes, add a light tablespoon flour and stir well while heating for a minute. Pour in two gills cream, mix until it comes to a boil, then add a half pound fresh crabmeat flakes, with two tablespoons sherry, six sliced canned mushrooms, a teaspoon Worcestershire sauce, half teaspoon salt and two saltspoons pepper, mix well and cook for five minutes. Transfer into a baking dish, crack twelve fresh eggs over, equally season with half a teaspoon salt and two saltspoons pepper. Sprinkle over the eggs an ounce grated, cooked ham, lightly baste each yolk with a very little cream, set in brisk oven for six minutes, remove and send to the table. Clam Broth with Rice Delicieuse of Shrimps Highlander (1734) Macaroni Polonaise (2152) Banana Meringue Pie 2524. CLAM BROTH WITH RICE Open twelve large, fresh clams and place in a saucepan with all their liquor, three pints cold water and four branches celery. Place on the fire, season with two saltspoons cayenne pepper, adding a teaspoon butter, and let boil for five minutes, then strain the broth through a cheesecloth into a saucepan. Plunge two ounces raw rice into a pint boiling water with half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then add the rice to the clam broth and boil for ten minutes. Pour it in six cups and serve.

2525. DELICIEUSE OF SHRIMPS Shell a pint cooked shrimps, then cut in quarter-inch pieces. Mix in a saucepan two tablespoons melted butter with two tablespoons flour, heat for half a minute, then pour in two gills milk, mix until it comes to a boil, then add the shrimps. Season with half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Cut six anchovies in oil in small pieces, add to the shrimps, lightly mix, then cook for ten minutes, frequently stirring meanwhile. Remove and let stand on a table till required. Boil four medium, peeled potatoes in a

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FRIDAY, FOURTH WEEK OF SEPTEMBER 769 quart water with a teaspoon salt for thirty-five minutes, drain, press through a potato masher into a sautoir, add three egg yolks, one teaspoon chopped parsley, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Sharply stir on the fire for five minutes, lightly butter six individual pudding moulds, line the bottom and sides of each with three-quarters of the potato puree, then fill up with the shrimp preparation, cover with the balance of the potatoes, place the moulds on a tin, cover with a buttered paper, set in the oven for twenty minutes. Remove, prepare six round pieces toast two inches in diameter, lightly butter, arrange on a dish, and unmould the delicieuse over the toasts. Pour a mousseline sauce (No. 211) over and serve. 2526. BANANA MERINGUE PIE Roll out oh a lightly floured table a quarter pound pie paste (No. 117) to size of plate, lightly butter a deep pie plate, then line it with the layer of paste, carefully press down at bottom and sides, trim off edges, and spread three tablespoons of orange marmalade at bottom of plate. Peel and finely slice eight ripe bananas, place in a bowl with two ounces sugar and half teaspoon vanilla essence, mix well in seasoning and arrange over the marmalade. Set in oven for thirty minutes, remove, beat up the whites of three eggs to a stiff froth, adding one ounce sugar and a teaspoon good rum, beat up for one minute, then spread nicely over the bananas. Neatly smooth the surface with the blade of a knife, sprinkle a tablespoon finely grated cocoanut over, reset in oven for ten minutes. Remove and serve either hot or cold. Potage, Bagration Spanish Mackerel, Maitre d'Hotel (689) Sirloin of Beef with Fried Tomatoes (793) Timbales of Spinach (2063) Lobster, Bordelaise Roast Squabs with Cress (831) Celery, Mayonnaise (69) Gateau, St. Honor^ (1945) 2527. POTAGE, BAGRATION Place in a saucepan a sliced carrot, a sliced onion, a branch parsley, a sprig thyme, a bay leaf, a clove, two quarts water, one and a half teaspoons salt, half teaspoon pepper and two pounds fish bones or fish heads, then let boil for forty-five minutes. Mix in a saucepan one ounce butter with two ounces flour, stir well while heating for a minute, and strain the fish broth through a cheesecloth into the pan, add a pint hot milk, mix wTell and let boil for twenty minutes. Then add a gill cream, one-half ounce butter and one teaspoon anchovy essence. Mix well and let boil for five minutes. Cut half a pound of fresh halibut in quarterinch pieces, place in a saucepan with one-half gill white wine and one gill broth and boil for ten minutes, then add it to the soup, mix well, pour

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2528. LOBSTER BORDELAISE Place in a saucepan half a pint white wine, four gills water, six finely crushed shallots, a bean of crushed garlic, three branches parsley, a branch chervil, a sprig thyme, a sprig marjoram, a bay leaf and one clove. Season with a heavy teaspoon salt and half teaspoon pepper, and let come to a boil. Then plunge in three well-washed live lobsters, one and a quarter pounds each, cover the pan, boil for twelve minutes, remove and let cool off in the broth. Take up and cut off their heads, then cut each one — shell and all — into eight even pieces each. Cut in exceedingly small square pieces one medium carrot, one medium onion and three branches well-washed white celery, place in a sauteuse, strain the lobster broth through a cheesecloth into the pan and let reduce.on the range to about half a pint. Pour in one gill demi-glace and one and a half gills tomato sauce (No. 16), mix well, then add the lobster, cover the pan and let cook for fifteen minutes. Remove, pour two tablespoons brandy on a saucer, set fire to it and let burn for four minutes, then pour over the lobster; mix well. Dress the lobster on a deep dish and serve. Saturday, Fourth Week of September Pears in Caeam (2034) Force (979) Fried Eggs, Li Hung Chang Salt Codfish in Cream (822) Broiled Beefsteaks, Maitre d'Hotel (172) Cornmeal Dodgers (234) 2529. FRIED EGGS, Li HUNG CHANG Prepare and trim six fresh toasts, three inches square, lightly butter and place on a dish. Broil six exceedingly thin slices lean bacon for a minute on each side, remove and cut each slice in two, and arrange over the six toasts. Heat thoroughly a well-buttered, small frying pan, crack in two fresh eggs, sprinkle over a teaspoon very finely grated, cooked ham, season with a saltspoon salt and half saltspoon pepper, cook for two minutes on the range, then set in the oven for one minute. Remove and carefully glide over one toast, then prepare five more portions in a similar manner. When all prepared sprinkle over half teaspoon curry powder evenly divided. Place an ounce butter in a frying pan, shuffle the pan until the butter attains a nice brown colour, then pour in a teaspoon vinegar, toss a little, then pour over the eggs and serve. Bitokes, Tiflis

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SATURDAY, FOURTH WEEK OF SEPTEMBER 771 2530. BlTOKES, TlFLIS Mince well together two pounds raw beef and a half pound beefkidney suet, season with a light teaspoon salt, three saltspoons pepper, adding a tablespoon butter, mix until well amalgamated, then divide in twelve equal parts. Roll out on a lightly floured table to round, cakelike forms, heat two tablespoons leaf lard in a sauteuse, arrange in the bitokes, one beside another, and gently fry for five minutes on each side. Lift up and dress on a hot dish in crown-like shape. Prepare a potato saute (No. 135) and place in centre of bitokes. Boil one and a half gills cream with two tablespoons fresh, grated horseradish for five minutes, then press through a cheesecloth over the bitokes and serve. Olives Salted Almonds (954) Puree of Lentils, Brunoise Bluefish, Bombay (828) Potatoes, Windsor (252) Noisettes of Beef, Foyot (724) Lima Beans, Fermiere Gateau de Plomb (1072) 2531. PURE"E OF LENTILS, BRUNOISE Soak a pint dry lentils in cold water for six to eight hours, drain on a sieve, place in a saucepan with four ounces lean, salt pork cut in small pieces, two sliced, peeled, raw potatoes, one sliced carrot, a sliced onion, a sliced leek, a sliced branch celery, one branch parsley, one branch chervil, a sprig of thyme, one bay leaf and a blade of mace. Moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and add one ounce butter. Cover the pan and let slowly boil for two hours. Take from the fire, press through Chinese strainer into a saucepan and keep hot until required. Cut in exceedingly small square pieces half a carrot, half a medium turnip, one small, white onion, one leek, one branch celery and quarter of a very small cabbage; place these articles in a small saucepan with half an ounce butter, half teaspoon salt, half teaspoon sugar and one gill water, and mix well. Cover the pan, set in oven for thirty-five minutes, remove, add to the soup with two gills milk and boil for five minutes. Pour into a soup tureen and serve. 2532. LIMA BEANS, FERMIERE Finely slice two very small, scraped carrots, one small white onion and one ounce lean salt pork cut in small pieces, place in an earthen pot with a teaspoon lard, and gently brown for six minutes, then add a pint shelled Lima beans. Tie together two leaves lettuce, one bean garlic, one branch parsley and a branch chervil and add to the beans, pour hot water up to half the height of the beans. Season with half a teaspoon salt, half teaspoon sugar and two saltspoons pepper. Mix well, cover the pan, cook on the range for five minutes, then set in oven for thirty-five minutes. Remove, lift up the bouquet, add half ounce butter and toss well. Place on a vegetable dish and serve.

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Sunday, Fourth Week of September Peaches in Cream (1828) Omelette, Pavia English Mutton Chops (261) Sweet Potatoes Saute"es • 2533. OMELETTE, PAVIA Crack eight fresh eggs in a bowl, add half gill cream, two tablespoons grated Parmesan cheese, half teaspoon salt and one saltspoon cayenne pepper, sharply beat up with a fork for two minutes. Heat two tablespoons melted butter in a black frying pan, drop in the eggs, sharply mix with fork for two minutes, let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on hot dish. Place an ounce butter in pan and toss on the fire until a light brown, then add teaspoon freshly chopped parsley and a teaspoon vinegar, toss a little, pour over the omelette and serve.

2534. SWEET POTATOES S AUTOES Boil four good-sized sweet potatoes in two quarts water and half teaspoon salt for forty minutes, drain, peel, then finely slice. Heat one and a half tablespoons melted butter in a frying pan, drop in the potatoes, season with a saltspoon salt and two saltspoons pepper, and fry over a brisk fire for ten minutes, frequently tossing meanwhile, giving them a nice omelette form, then let them brown for five minutes, turn on a hot dish, sprinkle a little chopped parsley over and serve. Broiled Squabs, Crapaudine (1302) Interlaken Salad (1875) Rice au Lait d'Amande (638) Oysters (18) Celery (86) Canape's of Caviare (59) Consomme", Rivoli Sheepshead, Mousseline Potatoes with Brown Butter (1398) Chicken, Depew Sweetbreads en Coquilles (888) Fresh Peas with Mint (2408) Coffee Punch (254) Roast Plovers (997) Chicory Salad (38) Plombiere, Germaine 2535. CONSOMME", RIVOLI Prepare a consomme* (No. 52), strain into another saucepan and keep it simmering. Place in a vessel two ounces flour, one and a half ounces

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SUNDAY, FOURTH WEEK OF SEPTEMBER 773 grated Parmesan cheese and two eggs, thoroughly mix with whisk until thoroughly thickened. Prepare two small cornets with heavy paper, then pour the preparation in the cornets, cut off a small piece the thickness of a pencil at the point of the cornets, press the preparation into the consomme, let boil for five minutes, pour the consomme into a soup tureen and send to the table with a little grated Parmesan cheese sepa2536. SHEEPSHEAD, MOUSSELINE Procure a small fresh sheepshead of three pounds, scale, trim off the fins and thoroughly wipe, place in an oval braising pan with a sliced carrot, sliced onion, two branches parsley, half a sliced lemon, sprig of thyme, bay leaf, one clove, twelve whole spices and teaspoon whole black pepper. Moisten with two tablespoons vinegar, half gill white wine and enough water to just cover the fish, season with level tablespoon salt, cover the pan on the fire, let slowly come to a boil, then let continually simmer for forty minutes. Remove to a table and lift up the fish with skimmer, dress on hot dish with folded napkin, decorate with a little parsley greens and send to table with mousseline sauce (211) separately. 2537. CHICKEN, DEPEW Singe, cut off necks and feet from two tender fresh spring chickens of one and a half pounds each, then split them open through the back, neatly draw, pull out breast bones and cut away spinal bones; wipe well, place between a coarse towel and neatly flatten with a cleaver. Season with a good teaspoon salt, half teaspoon paprika and half teaspoon curry powder, then carefully rub one tablespoon good melted butter over and lightly turn in fine, fresh bread crumbs. Heat one ounce good butter in a sautoir, add the chickens one beside another, gently cook for eight minutes on each side, then set in oven for ten minutes. Remove and keep hot. Wipe neatly and cut two good-sized, fresh red tomatoes in three equal slices each, season with half a light teaspoon salt, half teaspoon sugar and two saltspoons pepper, lightly roll in flour. Heat a tablespoon melted butter in frying pan, arrange the tomatoes in it one beside another and briskly fry for two minutes on each side, place on plate and keep hot. Peel, thoroughly wash and drain eight good-sized, sound, fresh mushrooms, finely slice, place in a small saucepan with tablespoon of the chicken (pan) butter and fry for five minutes, then pour in a tablespoon sherry and one gill demi-glace (No. 122), season with two saltspoons salt, one saltspoon cayenne pepper and half teaspoon freshly chopped parsley, cook for eight minutes, lightly mixing meanwhile. Pour the sauce on a hot dish, lay the chickens over, arrange six thin, round slices freshly broiled ham around the chicken, place the tomatoes on top of the ham and serve.

2538. PLOMBIERE, GERMAINE Prepare a pint (only) of vanilla ice cream (No. 42). Cut in small square pieces six slices candied pineapples, place them in a bowl with

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just enough lukewarm water to cover them for ten minutes, drain out the water, then pour in two tablespoons rum, a tablespoon maraschino and one tablespoon Swiss kirsch, mix well and let infuse for twenty minutes, then add them to the vanilla cream with a teaspoon kummel and mix well with spatula. Beat up two gills thick cream to a stiff froth, add one tablespoon fine sugar, mix well, then add the vanilla and thoroughly mix. Line the interior of a dome-shaped quart mould with a thin sheet of white paper, drop in the ice cream, etc., cover the preparation with a sheet of paper, place the cover on, bury it in the ice-cream tub for one hour, remove, wipe the mould all around, unmould on a cold dish with a folded napkin, lift up- the paper and serve. Monday. Fourth Week of September Sago with Cream (1585) Scrambled Eggs with Bananas 2539. SCRAMBLED EGGS WITH BANANAS Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and two saltspoons white pepper, beat up with a fork for one minute. Peel and cut two sound bananas in quarter-inch-square pieces. Thoroughly heat a tablespoon melted butter in frying pan, add the bananas and briskly fry for three minutes, lightly tossing them meanwhile. Drop in the eggs, then cook for six minutes, briskly mixing once in a while, pour in a hot dish and serve.

Oysters, Moreno Calf's Tongue with Risotto Indianapolis Salad 2540. OYSTERS, MORENO Open twenty-four large, fresh oysters, detach but keep them on their deep shells, place them on a roasting pan and season with a half teaspoon salt equally divided. Finely chop four Spanish sweet peppers and sprinkle them over the oysters, also equally divided. Arrange a thin piece raw, lean bacon on top of each oyster, sprinkle two tablespoons fresh bread crumbs over them, then set in the oven for ten minutes, remove, arrange on a dish, decorate with a little parsley and serve. 2541. CALF'S TONGUE WITH RISOTTO Boil three fresh calves' tongues 'in water for five minutes, drain and peel them, place a mirepoix (No. 271) in a braising pan with a tablespoon of

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MONDAY, FOURTH WEEK OF SEPTEMBER 775 butter, lay the tongues over the vegetables, season with a light teaspoon salt and two saltspoons pepper, cover the pan and cook on the range for ten minutes, moisten with three gills broth, half gill white wine and two gills demi-glace (No. 122), re-cover the pan and set in oven for an hour and fifteen minutes. Remove, lift up the tongues, trim them well, then cut in two lengthwise. Dress a risotto (No. 225) on a hot dish, dress the tongue on top, skim the fat from the surface of the sauce, let reduce on the open fire for ten minutes, strain it through a Chinese strainer around the tongue and serve.

2542. INDIANAPOLIS SALAD Place in a salad bowl six tablespoons cooked, cold fresh peas, add two cold boiled potatoes, two pickled beetroots and three slices Lyons sausage cut in small square pieces, six chopped anchovies in oil, one tablespoon capers, twelve sliced, stoned olives and two cold, chopped, hard-boiled eggs. Toss well for a minute, season with five tablespoons salad dressing (No. 863), thoroughly mix, neatly wipe the bowl around Potage Celery, Espagnole Potatoes Dauphine (415) Balotine of Lamb, with Spinach (1734) Oriental Vegetables Diplomatic Pudding (430) 2543. POTAGE CELERY, ESPAGNOLE Scrape the roots, remove the stale branches of two stalks celery, detach the branches and thoroughly wash and wipe them, then cut them in one-inch julienne strips, place in saucepan with one finely chopped green pepper and one and a half tablespoons butter. Cover the pan, let steam on the range for ten minutes, then moisten with two quarts broth (No. 701). Add two ounces raw rice and two finely chopped, peeled and seeded tomatoes, season with a teaspoon salt and three saltspoons white pepper, gently mix, then let slowly boil for forty-five minutes. 2544. ORIENTAL VEGETABLES Peel one small, sound eggplant, one Spanish onion and two fresh red tomatoes. Trim and thoroughly wash twelve fresh okras. Cut the eggplant, tomatoes and okras in half-inch pieces, place them in a bowl. Finely chop the onion and brown it with a teaspoon of butter in frying pan for five minutes, then add»the other vegetables, season with a teaspoon salt, half teaspoon curry and three saltspoons black pepper, thoroughly mix them, then place in a lightly buttered baking dish, sprinkle two tablespoons fresh bread crumbs over them, place an ounce of butter in little bits on top, set in moderate oven for one hour. Remove and send to table in the same dish.

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Tuesday, Fourth Week of September Muskmelons (2056) Barley in Cream (1068) Eggs Molet, Jacksonville Broiled Weakfish (927) Beef Hash (923) 2545. EGGS MOLET, JACKSONVILLE Prepare a cream sauce (No. 736). Remove the shells from twelve cooked shrimps, then cut them in quarter-inch pieces, add them to the sauce with a half teaspoon chopped tarragon leaves, mix well and boil for five minutes. Boil twelve fresh eggs for five minutes, remove, drop in cold water for a minute, shell them and lay on a deep, hot dish, Country Captain (1887) Olives Oysters ( 1 8) Salted Almonds (954) Shin of Beef Lie"e Terrine of Smelts Potatoes, Brabant (1220) Veal Mignons, Sauce Bordelaise String Beans, Poulette (830) Hazel-Nut Ice Cream (1582) 2546. SHIN or BEEF LI£E Place four pounds of shin of beef in a saucepan with five quarts cold water, adding tablespoon salt, and as soon as it comes to a boil skim off the scum; add one carrot, one turnip, one onion with two cloves stuck in it, two leeks, one stalk celery, a small bunch parsley and one bay leaf. Cover the pan and let slowly boil for three hours and a half. Place in saucepan one ounce butter and two ounces flour, stir on the fire until a light brown. Skim the fat from the surface of the broth, then strain it through cheesecloth into this pan, sharply mix with whisk for two minutes, add three tablespoons sherry, the juice of half a sound lemon and one saltspoon cayenne pepper, mix well, boil for ten minutes, pour 2547. TERRINE OF v SMELTS, McK. TWOMBLY Cut off the heads and thoroughly wipe eighteen medium, fresh smelts, split them in two through the back, remove the bones, season with a teaspoon salt and half teaspoon pepper, mix in a bowl one and a half ounces butter, three tablespoons bread crumbs, half teaspoon chopped parsley, two finely chopped shallots, the strained juice of half

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WEDNESDAY, FOURTH WEEK OF SEPTEMBER 777 a sound lemon and half teaspoon anchovy essence. Lightly butter the bottom and sides of an earthen cocotte dish, arrange twelve half smelts at the bottom of the cocotte, spread a third of the preparation over them, place twelve more half smelts over, spread a third of the preparation on top, arrange the balance of the smelts on top, neatly spread the balance of the preparation over the fish, pour in a gill of white wine, cover the pan, set in the oven for one hour, remove and serve. 2548. VEAL MIGNONS, SAUCE BORDELAISE Procure a two-pound piece from the round of a tender, white veal, then cut it in six equal mignons, neatly flatten and trim them, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, add the mignons one beside another, and gently fry for five minutes on each side. Remove. Prepare six round toasts, a quarter-inch thick and two inches in diameter, place on a hot dish, arrange the mignons over the toasts, pour Bordelaise sauce (No. 28) over all and serve.

Wednesday, Fourth Week of September Stuffed Eggs with Sorrel Fried Whitebait (1123) Tripe, Lyonnaise (981) Grilled White Potatoes (1344) 2549. STUFFED EGGS WITH SORREL Cut a small piece from both ends of twelve freshly cooked, hardboiled eggs, then cut them in halves crosswise. Scoop out the yolks and place them in a bowl with a tablespoon butter, one small, chopped, previously browned onion, half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Pour in two tablespoons cream, thoroughly mix with a spoon until smooth, then with a teaspoon fill up the cavities of the whites with the stuffing. Prepare a pure*e of sorrel (No. 654), spread over a baking dish, arrange the eggs (standing up), sprinkle two tablespoons of grated Parmesan cheese over the sorrel, place a little bit of butter over each egg, then set in the oven for six minutes, remove Lobster Saute", in Cream (1223) Boulettes of Turkey, Finnoise (1290)* Lemon Pudding *Use the Turkey left over from yesterday.

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2550. LEMON PUDDING Place in a saucepan three ounces fresh butter, four ounces sugar, three egg yolks, the grated peel of a sound lemon and its juice as well, set the pan on the range and with spatula sharply stir for five minutes. Remove from the fire, lay on a table and briskly whisk it for one minute. Beat up the whites of the eggs to a stiff froth and gradually add them to the preparation with a half teaspoon vanilla essence, mix well with a skimmer. Lightly butter and sugar six individual pudding moulds, then fill them up with the preparation, place them on a tin, pour hot water in the pan up to half their height, set in the oven for twenty-five minutes, remove, unmould on a hot dish, pour a sweet cream sauce over them and 2551. SWEET CREAM SAUCE Place one and a half gills milk and one gill cream in a small saucepan and let come to a boil. Place in a vessel two egg yolks, three-quarters ounce flour, one and a half ounces sugar and half teaspoon vanilla essence, sharply stir with a wooden spoon for two minutes, gradually pour in the milk, sharply mixing while adding it, transfer the preparation to the saucepan, set on the fire and continually stir until it comes to a boil. Remove, strain and use as required.

Celery (86) Lyons Sausage (582) Cream of Leeks Baked Bluefish, Paysanne (1502) Entrec&tes, Creole Fried Eggplant (460) Roast Grouse (167) Lettuce Salad (148) Gateau Breton 2552. CREAM OF LEEKS Place in a saucepan four pared, cleaned and sliced leeks with one ounce butter and cook on a slow fire for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour, stir well while heating for one minute, moisten with one and a half quarts broth (No. 701) and a quart of milk; add two branches parsley, one branch chervil and six sliced shallots, season with a level tablespoon salt, two saltspoons cayenne, a saltspoon grated nutmeg, lightly mix and let slowly boil for forty minutes. Dilute two egg yolks with a gill cream and add to the soup with a half ounce butter, mix well while heating for two minutes, strain through a sieve into a basin, then through cheesecloth into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 2553. ENTREC6TES, CREOLE Neatly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt, half teaspoon pepper, rub with a tablespoon oil, arrange on broiler and broil them for eight minutes on each side, remove, dress on a hot dish, pour a hot Creole sauce

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THURSDAY, FIFTH WEEK OF SEPTEMBER 779 2554. GATEAU BRETON Scald for two minutes and peel two ounces of almonds, place in mortar and pound to a paste, remove, place in a vessel with four ounces sugar, four egg yolks, half teaspoon vanilla essence, and whisk for five minutes.

Beat the whites of the four eggs to a stiff froth, add to the vessel with two ounces sifted flour, and mix well with a skimmer for two minutes Lightly butter a straight-edged pie plate, drop in the preparation, neatly smooth the surface, then set in oven for twenty minutes. Remove, let rest for ten minutes, turn it upon a table, spread over evenly two tablespoons strawberry jam, pour over a glace vanilla (No. 1652), let rest for five minutes, dress on a dish with a folded napkin and serve. Thursday, Fifth Week of September Farina Gruel (74) Eggs, Maconnaise Kippered Herrings (153) Broiled Pigs' Feet (434) Potatoes, Lyonnaise (78) 2555. EGGS, MACONNAISE Heat two tablespoons melted butter in a small saucepan, add six finely chopped shallots and gently brown for four minutes, stirring meanwhile; add a tablespoon flour, stir well while heating for one minute, pour in one gill red claret and let reduce to half the quantity, then add a gill demi-glace (No. 122), half teaspoon each chopped parsley and chives, a saltspoon chopped tarragon, mix wrell and let boil for ten minutes. Carefully crack twelve fresh eggs in a baking dish, season with half teaspoon salt and two saltspoons pepper, pour the sauce over the eggs, set in the oven for six minutes, remove and serve. Scallops au Gratin, Virginia Bami Hongkongoise (138) 2556. SCALLOPS AU GRATIN, VIRGINIA Plunge a pound and a half fresh scallops in a pint boiling water with teaspoon salt, boil for five minutes and drain on a sieve, saving one gill of the liquor. Mix in a saucepan one and a half tablespoons butter and two tablespoons flour, stir well while heating for one minute, then pour in a gill hot milk, half gill cream and the gill of liquor. Sharply mix until it comes to a boil, add the scallops, season with a light teaspoon salt, two saltspoons cayenne, saltspoon grated nutmeg and mix well. Cut two ounces raw Virginia ham into thin, small square pieces,

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add them to the scallops, mix well, then pour in a baking dish. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, then set in oven for ten minutes or until a nice brown colour, remove and serve.

Chicken Okra, B^arnaise White Perch, St. Gotthard (937) Potatoes, Colbert (2093) Boiled Leg of Mutton, Caper Sauce (1245) Cucumbers, Romaine (1737) Roast Quail on Canapes (272) Chambord Ice Cream (1939) 2557. CHICKEN OKRA, B£ARNAISE Singe, cut off the head and feet of a very small, tender fowl, draw, wipe and cut it in half- inch pieces (meat and bones), place in a saucepan with a chopped onion, one chopped, seeded green pepper, two minced leeks and two branches of celery cut in small squares; add two tablespoons melted butter, cook for ten minutes, occasionally stirring meanwhile, then add a finely chopped bean garlic and a teaspoon chopped parsley. Stir well, then moisten with two and a half quarts broth (No. 701), season with a teaspoon salt, half teaspoon pepper, and let boil fifteen minutes.

Trim twelve good-sized, fresh, tender okras, cut them in half-inch pieces and add to the soup, with two peeled and crushed fresh red tomatoes, then let boil for twenty-five minutes longer. Cut two peeled, well-washed, small, raw potatoes in quarter-inch-square pieces, add to the soup, boil for thirty minutes, add two gills hot tomato sauce (No. 1 6), mix well, skim the fat from the surface, pour the soup into a soup Friday, Fifth Week of September Muskmelons (2056) Malta Vita (1592) Scrambled Eggs, ficossaise Hashed Mutton, with Green Peppers Oi-ange Cakes (1984) 2558. SCRAMBLED EGGS, £COSSAISE Crack eight fresh eggs in a bowl, add a half gill cream, season with half teaspoon salt, two saltspoons pepper, and beat up with fork for one minute. Remove the skin and bones from two ounces of smoked salmon,

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FRIDAY, FIFTH WEEK OF SEPTEMBER 781 then cut it in quarter-inch-square pieces. Prepare six fresh toasts, trim to two inches in diameter, lightly butter and arrange them on a hot dish. Heat a tablespoon melted butter in a sautoir, add the salmon, cook for one minute, tossing well meanwhile, then drop in the eggs; cook for six minutes, frequently stirring at the bottom, remove, dress the eggs evenly over the toasts and serve.

2559. HASHED MUTTON WITH GREEN PEPPERS Cut away all the meat from leg of mutton left over from yesterday, remove fat and cut meat into exceedingly small square pieces. Cut also in same shape, two cold, boiled, peeled, medium potatoes. Heat a tablespoon melted butter in saucepan, add one finely chopped onion, one large, seeded, chopped green pepper and fry for five minutes, stirring well meanwhile. Add the mutton and potatoes, season with a light teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Moisten with a pint of broth (No. 701), mix well, cover the pan, cook on fire for five minutes, then set in oven for forty-five minutes, stirring once in a while. Remove, dress the hash on a hot, deep dish, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped Fish Chowder, Tokio (1002) Shrimp Patties (1341) Tenderloin of Pork, Piquante Sauce (491) Fried Apples (66) Celery (86) Oysters (18) Sardines (1148) Macaroni au Maigre Salmon, Coblenz Potatoes, Chassepot (123) Mignons of Beef, Cahor Green Peas, Basquaise Frogs' Legs, Newburgh (2433) Roast Capon au Cresson (376) Romaine Salad (214) Cold Maraschino Pudding (1772) 2560. MACARONI AU MAIGRE Place in a saucepan two pounds fresh fish bones or heads, one sliced carrot, a sliced onion, two sliced branches celery, two branches parsley, one branch chervil, sprig thyme, a bay leaf and a clove. Moisten with two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, let slowly boil for one hour, then strain broth through a double cheesecloth into another saucepan. Boil four ounces macaroni in a quart water with a teaspoon salt for forty minutes, drain on a sieve, then cut in half -inch pieces and add to the broth, with two gills hot milk; lightly mix, boil for five minutes, pour soup into a soup tureen and serve with six slices toasted French bread separately.

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2561. SALMON, COBLENZ Procure three three-quarter-pound salmon steaks and keep on a plate till required. Cut a small carrot and a small onion in exceedingly small pieces, then mix in a sautoir a level tablespoon butter, two level tablespoons flour, stir well while heating for half minute, moisten with a gill white wine and two gills white broth, add the carrot and onion, mix well, let boil for ten minutes and add the salmon. Season with a teaspoon salt and two saltspoons pepper, lightly mix, cover the pan, boil for five minutes, then set in oven for thirty-five minutes. Remove, dress the salmon on a hot dish, pour contents of pan over salmon, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped 2562. MIGNONS OF BEEF, CAHOR Neatly trim a little of the fat of a two-pound piece tenderloin of beef, then cut it in six even mignons, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in frying pan, arrange the mignons in it one beside another and quickly fry for two minutes on each side, lift up with fork and keep them on a plate until required.

Thoroughly wipe three fresh, medium tomatoes cut in halves, season evenly with half teaspoon each salt and sugar and two saltspoons pepper, lightly roll in flour, then place them in the mignons frying pan and gently cook for three minutes on each side; remove, dress on a baking dish and place filets on top of tomatoes. Prepare and pour a Mornay sauce (No. 526) and sprinkle a tablespoon bread crumbs over the mignons, set in the oven eight minutes, remove and serve. 2563. GREEN PEAS, BASQUAISE Place in a small saucepan one chopped, seedless green pepper, four chopped shallots, and one ounce ham cut in quarter-inch-square pieces, add one tablespoon good leaf lard, then cook on fire for five minutes; add one chopped bean garlic and one finely sliced leek, stir well, then add one pint shelled, fresh peas. Moisten with one pint broth, season with a light teaspoon each salt and sugar and two saltspoons pepper, stir well, cover pan, cook on range for ten minutes and set in oven for thirty-five minutes. Remove, add one ounce good butter, toss till well thickened, dress peas in a vegetable dish and serve. Saturday, First Week of October Oranges (104) Swiss Mush Omelette, Montenegro Butterfish, Saute", au Persil Beefsteaks, Maitre d'Hdtel (172) Delmonico Potatoes (718)

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SATURDAY, FIRST WEEK OF OCTOBER 783 2564. Swiss MUSH Place in an enamelled pan one pint milk, two gills water and three saltspoons salt, set on the fire, and as soon as it comes to a boil sprinkle in three ounces cornmeal flour; add one ounce good butter, sharply stir while adding, then let slowly cook for one and a half hours, being careful to stir very frequently to prevent burning at the bottom. Remove, drop mush in a deep dish, and serve with thick cream and powdered sugar 2565. OMELETTE, MONTENEGRO Crack eight fresh eggs in a bowl, add half gill cream or milk, half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes.

Peel a small cucumber, cut it in half, scoop out the spongy part, then slice very fine; plunge the slices in a pint boiling water with half teaspoon salt and boil for three minutes, drain on a sieve, then place on a cloth until completely dry. Heat one and a half tablespoons melted butter in a black frying pan, add one ounce raw ham cut in very small dice pieces and the cucumbers, toss well and fry briskly six minutes, occasionally tossing meanwhile; drop in the eggs with a half teaspoon freshly chopped parsley, stir with fork for two minutes and let rest for half a minute; fold opposite sides to meet at centre, let rest for a minute, turn on a hot flat dish and serve immediately.

2566. BUTTERFISH, SAUTE", AU PERSIL Cut off the fins and thoroughly wipe six fresh butterfish. Place them on a plate, season with a light teaspoon salt and half teaspoon pepper, pour over three tablespoons milk, turn well in the seasoning then lightly roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, arrange fish in it one beside another, gently fry five minutes on each side, lift up with skimmer, arrange on a dish and squeeze over the juice of half a lemon. Pick out the perfect leaves from three branches parsley, add them to pan with a half ounce butter and toss on the fire until a light brown, pour butter over fish and serve. Clam Broth, Chantilly (2073) Oysters, Hollandaise Veal Cutlets, Philadelphia (685) Omelette Souffle'e (85) 2567. OYSTERS, HOLLANDAISE Open twenty-four large oysters and place them in a saucepan with their own liquor, two gills water and half teaspoon salt. Place pan on fire and let boil for five minutes, remove, drain them on a sieve, then on a cloth. Prepare a Hollandaise sauce (No. 279), place oysters in a sautoir, pour sauce over, toss them well, then pour into a hot dish

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Vegetable Soup, Hanovrienne Flounder Sur le Plat (2111) Potatoes Noisettes (321) Boiled Fowl, Anglaise Spinach au Velout6 (1763) Roast Saddle of Venison, Currant Jelly (418) Feuillet^es, Parisienne 2568. VEGETABLE SOUP, HANOVRIENNE Cut in very thin slices of about half an inch, half a well- washed, small green cabbage, one white turnip, one beet root, two branches crisp celery, one white onion and two leeks. Place all these vegetables in a soup pot with one ounce butter and two light teaspoons salt, cover the pan and let steam on the range for twenty minutes. Moisten with three and a half quarts water, add half-pound piece salt pork and one pound shin of beef. Season with a half teaspoon pepper, re-cover pot and let slowly boil for one and a half hours. Finely slice two peeled, small raw potatoes and two country sausages, add them to the pot and boil continually for forty minutes longer. Remove the pork and beef, skim fat from surface of soup, add half ounce butter with a teaspoon chopped chervil, pour soup into a tureen and serve with six slices of toasted (French bread).

2569. BOILED FOWL, ANGLAISE Singe, cut off head and feet, neatly wipe and truss a tender fowl of three and a half to four pounds. Place in a saucepan with enough water to cover it, season with a heavy teaspoon salt and half teaspoon pepper, then let boil for fifteen minutes. With a large Parisian potato scoop dig out all you can from three large carrots and three large turnips and add to the fowl. Tie together two leeks, two branches marjoram, one bay leaf, one clove, add to the fowl, cover pan and let boil for fortyfive minutes. Scoop out two raw potatoes with the same scoop, thoroughly wash, add to fowl with six small white onions, and let continually boil for thirty minutes. Divide a small head of raw cauliflower in sections, wash and drain well, place in saucepan with a gill milk, quart water, teaspoon salt, boil for forty minutes and drain on a sieve. Dress on a hot dish, untruss, arrange vegetables alternately by groups around fowl and serve with an onion sauce separately. Strain broth of fowl into the white broth pan (No. 701).

2570. ONION SAUCE Cut two white medium onions in halves, then finely slice them, place in a saucepan with an ounce butter, and fry very slowly twelve minutes without browning, frequently stirring meanwhile. Add an ounce flour stir well while heating for one minute, moisten with a pint hot milk and season with half teaspoon salt, saltspoon cayenne and half salt-

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SUNDAY, FIRST WEEK OF OCTOBER 785 spoon grated nutmeg. Sharply mix with whisk for one minute, then let boil for thirty minutes, frequently mixing meanwhile, remove and use as required.

2571. FEUILLETE"ES, PARISIENNE Prepare a creme patissiere as in No. 1280. Roll out as thin as possible a half pound puff paste (No. 756) on a lightly floured table, then cut it in six even pieces three inches square, fold up each piece (double), open again, then lightly wet the edge of each half. Spread a tablespoon of creme patissiere over each, being careful not to spread any at the edges, fold up, gently press down both edges and lightly wet the surface on one side only. Have a little powdered sugar on a plate, turn the wet side of each over the sugar, arrange the cakes on a lightly wetted baking sheet plain side downward, then set in a brisk oven for fifteen minutes, remove, dress on a dish with a folded napkin and serve. Sunday, First Week of October Peaches in Cream (1828) Scrambled Eggs with Anchovies 2572. SCRAMBLED EGGS WITH ANCHOVIES Crack eight fresh eggs in a bowl, add a half gill milk, season with three saltspoons salt and two saltspoons pepper, and sharply beat up with fork for a minute. Cut six anchovies in oil in very small pieces, place in a sautoir with a tablespoon butter, thoroughly heat, then drop in the eggs and cook six minutes, frequently stirring meanwhile, dress on a deep dish and serve.

Lobster Saut6, Holdeman Mutton Chops, Puree of Chestnuts Cream of Chocolate Caramel (2421) 2573. MUTTON CHOPS, PURE'E OF CHESTNUTS Neatly trim and lightly flatten six French mutton chops. Season them all around with a teaspoon salt and half teaspoon pepper, roll in a tablespoon of oil, arrange on broiler and broil on lively charcoal fire for four minutes on each side. Remove, arrange pure*e of chestnuts (No. 1019) pyramid-like on a hot dish, dress the chops around, one overlapping another crown-like, adjust a frill of paper at the end of each chop and serve.

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Consomme", Sue"dois Kingfish, Comtesse (616) Potatoes, Bordelaise (1190) Chateaubriand with Olives Brussels Sprouts (618) Sweetbreads, Cheron (231) Punch, Siberien (960) Redhead Ducks with Currant Jelly (37) Biscuits, Tortoni (1521) 2574. CONSOMM£, SUE"DOIS Prepare a consommd (No. 52), strain it into another saucepan and keep simmering. Cut in exceedingly small square pieces a medium carrot, one turnip, one onion, one leek and a quarter small sound cabbage; place them in a saucepan with half ounce butter, half teaspoon salt and two saltspoons pepper; pour in enough of the consomm£ to cover the vegetables, cover pan and set in oven for forty-five minutes. Remove, add one egg yolk, a tablespoon grated Parmesan cheese and sharply mix with a wooden spoon.

Cut out from a loaf of stale French bread twelve thin slices, toast them to a light colour, then spread the vegetables over, arrange on a tin, set in oven with door open for ten minutes, place in a soup tureen, pour consomme over and serve.

2575. CHATEAUBRIAND WITH OLIVES Trim a little of the fat from a two-pound piece tenderloin of beef, place in a coarse towel and neatly flatten with a cleaver to the thickness of one and one half inches. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filet in the seasoning, arrange on broiler and broil on a slow fire for eight minutes on each side. Remove, sprinkle a little salt all around, place on a tin, pour a tablespoon melted butter and squeeze the juice of half a lemon over, set in oven for eight minutes, remove, dress on a hot dish, pour an olive sauce (No. 1673) over, sprinkle a little chopped parsley on top and serve. Monday, First Week of October Sliced Pears in Cream (2034) Boiled Grits (131) Stuffed Eggs with Fines Herbes Broiled Pork Chops with Onions (537) Saute"e Potatoes (135) Nutmeg Cakes 2576. STUFFED EGGS WITH FINES HERBES Cut off a small piece at both ends of twelve freshly prepared hardboiled eggs, then cut them in two crosswise, scoop out the yolks and

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MONDAY, FIRST WEEK OF OCTOBER 787 place them in a mortar with one-third teaspoon each chopped parsley and chives, one branch chopped chervil, six leaves chopped tarragon, one half ounce butter, two tablespoons thick cream, half teaspoon salt, two saltspoons pepper and half teaspoon French mustard, then thoroughly pound until smooth. Fill in cavities of whites of egg with the force, arrange eggs on a lightly buttered baking dish, sprinkle a little bread crumbs over them, place a little bit of butter on top of each, then set in oven for five minutes, remove and serve.

2577. NUTMEG CAKES The nutmeg cakes are prepared exactly the same as flannel cakes (No. 136), but adding to the batter before the cakes are made two saltspoons grated nutmeg well mixed in.

Quenelles of Fish, Clamart Hungarian Goulash (263) Spaghetti, Neapolitan (1433) German Apple Pie 2578. QUENELLES OF FISH, CLAMART Remove skin and bones from a two-pound piece fresh halibut, cut it in small pieces, and place in a mortar with an egg and the yolks of two others. Season with teaspoon salt, two saltspoons cayenne, and saltspoon grated nutmeg. Thoroughly pound until a smooth force, then press it through a wire sieve into a bowl, set bowl on ice, sharply stir with a spoon for five minutes, then pour in little by little one gill cold, thick cream, sharply stirring while adding it.

Lightly butter a small tin pan, take a teaspoon of the preparation and smooth surface with blade of a buttered knife, then with another teaspoon dipped in melted butter scoop out paste from spoon, drop in tin, and continue doing so until finished. Pour lukewarm water in pan to cover quenelles, season with a teaspoon salt, cover with a lightly buttered paper and let simmer for five minutes; take them up with a skimmer and place in a sautoir, with a half pint cooked green peas, add one-half gill white wine, half ounce butter, the juice of half a lemon, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, gently shuffle pan, place lid on and let reduce till nearly dry. Prepare and pour in half the quantity of cream sauce (No. 736), gently mix, dress on a deep hot dish 2579. GERMAN APPLE PIE Lightly butter a straight-edged pie plate and roll out on a lightly floured table a quarter pound pie paste (No. 117) to the size of the plate. Line the plate with paste, press it down at the bottom and sides, trim off at the edges and sprinkle two tablespoons apple jelly at the bottom. Peel, core and cut in halves four good-sized apples, then finely slice them, place in a bowl with half teaspoon vanilla essence and one ounce powdered sugar, mix well, nicely arrange apples over jelly, set in oven

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for fifteen minutes, then remove to oven door. Place in a bowl two fresh eggs, one ounce sugar, a few drops vanilla essence and two gills cold milk, sharply whisk for one minute, then strain through Chinese strainer over pie; reset in oven for fifteen minutes, remove, let rest for ten minutes Cream of Lentils with Sorrel Pompano, Milanaise Shoulder of Lamb, Montmorency (1823) Tomatoes, Marseillaise Eclairs, Chantilly (361) 2580. CREAM OF LENTILS WITH SORREL Soak one pint lentils in cold water for four hours, then drain on sieve and place in saucepan with three quarts water, a sliced carrot, sliced onion, two each sliced leeks and branches celery, one branch chervil, one sliced, peeled, raw potato and half-pound piece raw lean salt pork. Season with a teaspoon salt and half teaspoon pepper, cover pan and let slowly boil for one and a half hours, remove pan from fire, take up pork and keep it for further use, and pour puree through a sieve into a basin. Remove the stalks and stale leaves from one and a half quarts fresh sorrel, wash well, drain, then cut in julienne-shaped strips, place in a large saucepan with an ounce butter and cook on the range until the moisture is nearly evaporated. Strain the soup through a Chinese strainer into the sorrel pan, mix well, boil for five minutes, then pour in one gill cream, mix well again, boil for five minutes longer, pour in a 2581. POMPANO, MILANAISE Trim off fins and wipe with a damp cloth two very fresh pompano of one and a quarter pounds each. Make light crisscross incisions on both sides of each, place them on a deep dish with juice of a lemon, one teaspoon chopped parsley, two tablespoons olive oil, one teaspoon salt and half teaspoon paprika. Repeatedly turn the pompano in seasoning and let infuse for one hour, turning once in a while, then lift up and roll lightly in grated Parmesan cheese. Heat two tablespoons leaf lard in a black frying pan, place the pompanos in one beside another, gently fry them for six minutes on each side, dress on a dish and serve with Italian sauce (No. 1244) separately.

2582. TOMATOES, MARSEILLAISE Cut six fresh red tomatoes in halves crosswise, season them with one teaspoon salt, one teaspoon sugar and half teaspoon pepper. Place on a plate a finely chopped boiled egg, half teaspoon each chopped parsley and chervil, half a bean chopped garlic and two chopped anchovies

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TUESDAY, FIRST WEEK OF OCTOBER 789 in oil. Mix all well together, arrange the tomatoes on a buttered tin cut side up, evenly divide the hash over the tomatoes, sprinkle a little bread crumbs over, lightly baste with a little melted butter, set in the oven for fifteen minutes, remove, neatly dress them on a dish and serve. Tuesday, First Week of October Force (979) Poached Eggs, Barcelone Fried Porgies (498) Salisbury Steaks (347) Baked Sweet Potatoes (14) 2583. POACHED EGGS, BARCELONE Prepare a Creole sauce (No. 507) and keep hot until required. Cut six Spanish sweet peppers in halves and fry in a frying pan with one tablespoon melted butter for two minutes on each side, lift up and keep on a plate. Prepare twelve poached eggs on toast (No. 106), arrange a piece of the pepper on top of each egg, pour sauce over and serve. Soft Shell Crabs, Olympia (2259) Navarin Parmentier (114) Genoise Praline*e 2584. GENOISE PRALINE" E Place in a copper basin four eggs, two ounces sugar and a half teaspoon vanilla essence, place basin on range and beat up with whisk for fifteen minutes. Remove to a table, add two ounces sifted flour, mix well with skimmer, add one and a half ounces melted butter, then mix well again. Line the bottom of a small pastry pan with a piece of buttered paper, drop in preparation, smooth surface and set in oven for fifteen minutes. Remove to oven door, egg surface and sprinkle over two ounces finely chopped and shelled almonds, a tablespoon powdered sugar, and reset in oven for five minutes. Remove, let rest for five minutes, turn upon table, lift up paper, cut it in twelve even pieces, dress on a dish with a folded napkin and serve. Radishes (58) Canape's of Smoked Salmon (1335) Leek Soup au Gratin Fresh Mackerel, Meuniere Potatoes, Bohemienne (1314) Beef Braise" au Pain Perdu (1921) Cauliflower, Sauce Mousseline (210) Roast Snipes on Canape's (213) Vanilla Ice Cream (42) Petits Croissants au Pistachios

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2585. LEEK SOUP AU GRATIN Thoroughly wash four fresh, medium leeks, finely slice them, then place in saucepan with one ounce butter and fry for twelve minutes, or till a nice light brown. Sprinkle in two tablespoons flour, mix well while heating for one minute, moisten with two quarts broth (No. 701) and a pint water, season with a teaspoon salt, half teaspoon pepper, mix well and let boil for forty-five minutes. Transfer soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle one and a half ounces grated Parmesan cheese over bread, set in oven for fifteen minutes, remove and serve.

2586. FRESH MACKEREL, MEUNIERE Cut off fins and head from a fresh three-pound mackerel, split it in two through back and remove spinal bone. Season with one teaspoon salt and half teaspoon pepper, lightly baste with milk and roll it in flour. Heat one tablespoon melted butter in a black frying pan, add the fish and gently fry for six minutes on each side. Dress on a hot dish, add one-half ounce butter to the pan, toss on the fire until it attains a nice brown colour, squeeze in the juice of half a lemon, adding half teaspoon finely chopped parsley, lightly toss, then pour it over the fish and serve. 2587. PETITS CROISSANTS AU PISTACHIOS Place in a mortar four ounces peeled almonds and thoroughly pound them to a paste, adding one by one the whites of three eggs, continually pounding while adding them. Place paste in a bowl with one ounce sugar, two ounces flour, six drops vanilla essence, one teaspoon rum, and sharply stir with wooden spoon until well amalgamated. Take up a teaspoon of the paste and roll it out on corner of a lightly sugared table to the thickness of a thick pencil, giving it a half-moon-like shape. Proceed the same with rest of paste, then place them on a baking sheet. Scald an ounce of pistachios in boiling water for a minute, drain, peel and divide them in halves, then arrange them on top of cakes one beside another lengthwise. With a- hair pastry brush lightly egg them on the surface, set in a brisk oven for ten minutes, remove, let cool off Wednesday, First Week of October Muskmelons (2056) Cero Fruto (1610) Eggs, Van Winkle Country Sausages (134) Julienne Potatoes (799) 2588. EGGS, VAN WINKLE Cut in half and finely slice a medium white onion, place in small saucepan with one ounce butter and fry to a nice golden colour; add one ounce flour, stir well, then pour in one and a half gills milk and a half

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WEDNESDAY, FIRST WEEK OF OCTOBER 791 gill cream, add half teaspoon chopped chives, mix well and let boil for fifteen minutes. Cut twelve hard-boiled eggs in quarters, add them to the sauce, season with a teaspoon salt, two saltspoons each cayenne and grated nutmeg, mix well and boil for five minutes. Transfer the eggs into a baking dish, sprinkle over a tablespoon fresh bread crumbs, arrange a few little bits of butter on top, then set in oven for ten minutes. Remove, sprinkle a half teaspoon finely chopped truffles over them and Scallops, Poulette Fritot of Turkey, Italienne Peach Short Cake (2016) 2589. SCALLOPS, POULETTE Place one and a half pounds very fresh scallops in saucepan with half gill white wine, one gill water, and half teaspoon salt, cover pan and let cook on brisk fire for five minutes. Finely chop six peeled shallots, place hi a small saucepan with one ounce butter and cook for five minutes, frequently stirring meanwhile, but without browning, then add one good tablespoon flour and stir while heating for a half minute. Strain the scallop liquor through a cheesecloth into pan, add one gill milk, two tablespoons sherry, one saltspoon cayenne, half teaspoon finely chopped chives, sharply mix until it comes to a-boil, then add scallops with six finely sliced canned mushrooms, mix well and let cook five minutes. Dilute two egg yolks with two tablespoons cream, the juice of a lemon, and add to the scallops; sharply mix while adding it, cook for two minutes, mixing meanwhile, pour into a deep dish and 2590. FRITOT OF TURKEY, ITALIENNE Remove all meat from turkey left over from day before yesterday, then cut it into pieces one inch long by one-third of an inch thick and place it on a dish. Season with one teaspoon salt, half teaspoon pepper, a teaspoon chopped parsley, two tablespoons lemon juice and a tablespoon olive oil; thoroughly mix pieces in seasoning, then let infuse for thirty-five minutes, tossing pieces once in a while. Prepare a frying batter (No. 204), take up pieces from seasoning and drop in batter, lift up, drop them one by one in boiling fat and fry for ten minutes, turning with skimmer once in a while. Lift up, drain on cloth, arrange on a hot dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a gill hot tomato Bisque of Grouse, Diana Baked Perch, Finnoise Potatoes Lorettes (372) Fricasseed Chicken, Ancienne String Beans with Butter (1579) Roast Ribs of Beef (126) Tomato Salad (461) Gateau Chambord (738)

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2591. BISQUE OF GROUSE, DIANA Cut head and feet off a nice fat grouse, place it on a tin, spread a little butter over, then set in oven for twenty-five minutes. Remove, detach the filets, skin and trim them neatly, then cut them in fine strips and keep on a plate. Place all the bones and trimmings in a saucepan with one pound veal bones, one-half pound chicken bones (if handy), either raw or cooked, a sliced carrot, sliced onion, two sliced branches celery, one bean garlic, two ounces sliced raw ham, one sprig each thyme and marjoram, one bay leaf, two blades mace, four pepper corns and one clove. Moisten with four quarts water, half gill sherry, half gill white wine, season with a tablespoon salt, let very slowly come to boiling point, simmer for two and a half hours, then skim fat from surface of broth. Soak a half pound bread in water, then press out water, place bread in saucepan with one ounce butter and sharply stir on fire until smooth, then strain game broth through a Chinese strainer into this pan. Sharply whisk till well diluted, season with two saltspoons cayenne and one saltspoon grated nutmeg, mix well and let boil for twenty minutes. Place the breast strips in a small saucepan with six canned, finely sliced mushrooms and a tablespoon brandy, set fire to brandy and shuffle pan over flame until fire goes out, then pour into a soup tureen, strain bisque through a cheesecloth into same and serve.

2592. BAKED PERCH, FINNOISE Trim off the fins and thoroughly wipe six fresh, fat perch, season them all around with one teaspoon salt and two saltspoons paprika, and arrange on a lightly buttered baking dish. Heat in a saucepan one and a half tablespoons melted butter, add one finely chopped, fat, large, seeded green pepper and gently cook for four minutes, stirring meanwhile, then add two light tablespoons flour, stir well, pour in two gills pure tomato juice, add one teaspoon chopped parsley, half teaspoon salt, and two saltspoons pepper, continue mixing until it comes to a boil and let cook for ten minutes. Pour sauce and sprinkle two tablespoons bread crumbs over perch, then set in oven for twenty-five minutes. Remove, arrange six heart-shaped bread croutons (No. 90) around the fish and serve.

2593. FRICASSEED CHICKEN, ANCIENNE Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw and neatly wipe, then cut in twelve even pieces, bones and all, place in a saucepan with enough cold water to cover the chicken and season with one teaspoon salt and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, bay leaf, clove, and add to chicken, then let boil for fifteen minutes. Cut three ounces of pork left over from day before yesterday in halfinch-square pieces, add to chicken with twelve peeled, small white onions and one good-sized, peeled, raw potato cut in half-inch pieces. Lightly mix, cover pan, let gently boil for forty-five minutes. Place chicken broth in a bowl and skim fat off surface. Mix in a saucepan three-

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THURSDAY, FIRST WEEK OF OCTOBER 793 quarters ounce butter and flour, stir while heating for a half minute, pour the broth into this pan and sharply whisk until it comes to a boil. Dilute an egg yolk with one tablespoon cream and juice of half a lemon, add it to sauce, sharply mixing while adding it, and heat for one minute longer. Remove the herbs, strain sauce into the pan, gently mix the whole well together, pour into a large, deep dish and serve. Thursday, First Week of October Rice Flour and Milk (464) Fried Ham and Eggs Beef Saute, Lyonnaise (2337) Potatoes, Anna (84) 2594. FRIED HAM AND EGGS Broil six very thin slices ham for two minutes on each side and dress on a hot dish. Lightly butter a small black frying pan, thoroughly heat on range, crack in two fresh eggs, season with a light saltspoon salt and half saltspoon pepper. Fry for three minutes, carefully glide eggs over a slice of the ham, prepare five more portions in a similar way and serve. Shoulder of Lamb, Bretonne Coffee ficlairs (2217) 2595. SHOULDER OF LAMB, BRETONNE Remove blade bone from a shoulder of lamb, season with a good teaspoon salt and half teaspoon pepper, fold up and tie with string. Place the meat on a small roasting pan with a sliced onion and bean of garlic around, lightly baste the lamb with melted butter and pour two tablespoons broth or water into pan. Set in oven to roast for one hour and fifteen minutes, turning and basting once in a while with its own gravy, remove, untie and dress on a hot dish. Dress a beans bretonne (No. 484) around the lamb and serve.

Caviare (59) Olives Potage, Franklin Pickerel, Horseradish Sauce (917) Rouelle of Veal, en Fricandeau Tomatoes, Florentine Roast Ruddy Duck, Currant Jelly (234) Fried Hominy (235) Biscuits Glac<* (693)

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2596. POTAGE, FRANKLIN Heat two tablespoons melted butter in saucepan, add a small chopped onion, two chopped leeks and cook for five minutes, stirring well meanwhile. Cut two small stalks celery in small julienne strips, add to pan with two quarts of broth (No. 701), two gills tomato juice, one quart water, and season with a teaspoon salt and half teaspoon white pepper. Tie together two branches parsley, one branch chervil, bean garlic, two bay leaves, and add to the soup. Cover pan, let gently boil for one hour, add three ounces Carolina rice, lightly mix and let boil for thirty-five minutes. Take up bouquet, skim fat off surface, pour soup into tureen 2597. ROUELLE OF VEAL EN FRICANDEAU Procure a three-pound piece of veal from round and lard surface with a few thin strips larding pork, and season all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat in a round braising pan three tablespoons melted lard, place the rouelle in, cook on fire for ten minutes on each side, lift up and place on a plate until required. Place a mirepoix (No. 271) in the pan, brown for ten minutes, stirring once in a while, add veal to vegetables, pour in a half gill white wine, then let reduce on fire to a glaze and cover veal with white broth or water. Cover pan, set to roast in oven for fifty-five minutes, remove and dress veal on a large dish. Skim fat off surface and let gravy reduce to a third of the quantity, strain gravy over veal and serve. 2598. TOMATOES, FLORENTINE Wipe six fresh red tomatoes, cut a cover off top of each, with a spoon scoop out the interiors and place meat in demi-glace pot (No. 122). Season shells with a half teaspoon each salt, pepper and sugar, all evenly divided. Remove stalks and thoroughly wash a quart fresh spinach, place in a saucepan with one quart boiling water, one teaspoon salt, and boil for ten minutes. Drain on a sieve, press out water with skimmer, chop up very finely, then place in small saucepan with a half ounce butter, egg yolk, three saltspoons salt, two saltspoons pepper and half saltspoon grated nutmeg. Briskly stir on the fire for three minutes. Remove, fill up tomato shells with spinach, place covers on, arrange on a tin, place a very little bit of butter on top of each and set in oven for twenty minutes, remove, dress on a hot dish and serve.

Friday, First Week of October Omelette with Oysters Broiled Smoked Salmon (1836) Brochette of Mutton Kidneys

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FRIDAY, FIRST WEEK OF OCTOBER 795 2599. OMELETTE WITH OYSTERS Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper, and sharply beat up with fork for two minutes. Place eighteen freshly opened oysters in a saucepan with their liquor and one gill water, season with three saltspoons salt and saltspoon cayenne, let boil for three minutes and skim off froth from surface. Mix in another small saucepan a tablespoon butter with tablespoon flour. Strain the liquor of the oysters into this pan, sharply mix with whisk until it comes to a boil, then let boil for five minutes. Dilute an egg yolk with a tablespoon cream and the juice of quarter of a lemon and add to the sauce, sharply mixing while cooking one minute, then add oysters, mix well and keep hot. Thoroughly heat a tablespoon melted butter in a black frying pan, drop in eggs, sharply mix at bottom with fork for two minutes, then let rest for half minute; fold up opposite sides to meet in centre, let rest for one minute, turn on a hot dish, pour oysters and sauce over omelette and serve.

2600. BROCHETTE OF MUTTON KIDNEYS Tear skin off twelve very fresh mutton kidneys, then cut in quarterinch-thick slices crosswise. Cut out an equal number of pieces raw lean bacon, same size but very thin, season kidneys with a half teaspoon each salt and pepper and turn well in the seasoning. Arrange kidneys and bacon alternately on six skewers, roll them in a tablespoon oil, then in bread crumbs. Arrange on a double broiler and broil over a brisk fire for four minutes on each side, dress on a hot dish, pour a little melted butter over and serve.

Canapes, Lorenzo (538) Ham Saute" with Red Peppers Noodles in Cream (238) Maraschino Pudding (1772) 2601. HAM SAUTE" WITH RED PEPPERS Cut from a raw ham, crosswise, three slices of ten ounces each and neatly trim off skin all around. Heat thoroughly two tablespoons oil in a sautoir, arrange slices in pan one beside another, cook for eight minutes on each side, lift up and dress on a dish.

Split six Spanish red peppers in halves, place them in the sautoir and fry for two minutes on each side, remove and place on top of the ham. Remove oil from pan, pour into it half a gill water, a gill tomato sauce (No. 1 6), two tablespoons sherry and half teaspoon chopped parsley. Mix well at the bottom to detach ham glaze, let reduce to half the quantity, then pour it over ham and serve.

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Oysters (18) Radishes (58) Stuffed Olives with Caviare (733) Bisque of Lobster and Shrimp Pompano, Russe Potatoes, Viennoise (165) Mutton Steaks, Sauce Poivrade (1309) Brussels Sprouts (618) Fondue, Swiss (479) Jelly au Madere 2602. BISQUE OF LOBSTER AND SHRIMP Cut the heads off two one-and-a-half -pound live lobsters, then cut them in one-inch pieces, shells and all. Thoroughly heat on an open fire one ounce butter, add the lobster with a finely sliced each carrot and onion and two sliced branches celery, stir well and cook for ten minutes, frequently stirring meanwhile. Pour in two tablespoons each brandy and sherry, set fire to liquors and stir with spatula until fire goes out. Place entire contents of pan in the mortar, pound to paste, then return to saucepan; add a branch parsley, sprig thyme, bay leaf, clove and two ounces raw rice. Moisten with two and a half quarts water, half gill white wine and a pint fresh, crushed tomatoes. Season with two teaspoons salt and two saltspoons cayenne pepper, mix well and let gently boil for one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into saucepan, pour in half gill cream and let simmer. Remove shells from a half pint cooked shrimps, cut in half-inch pieces and add them to soup with half ounce butter, stir well while cooking for five minutes, remove, 2603. POMPANO, RUSSE Trim off fins and lift up filets from two one-and-a-half-pound pompanos. Cut two each medium onions and carrots into very thin slices and place them in a lightly buttered baking dish alternately. Sprinkle two saltspoons salt over, baste with a very little melted butter, then set in oven for fifteen minutes; remove, place filets over vegetables, season with a teaspoon salt, two saltspoons white pepper, and spread over them a half teaspoon anchovy essence. Pour over a half gill white wine and half gill water, cover fish with a buttered paper, then set in oven for twenty-five minutes. Bring fish to oven door, lift up paper, pour a teaspoon thick cream over each filet, reset in oven for five minutes longer, remove and serve in same dish.

2604. JELLY AU MADERE Prepare the Madeira jelly same as rum jelly (No. 1171), substituting the same quantity Madeira wine for the rum.

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SATURDAY, SECOND WEEK OF OCTOBER 797 Saturday, Second Week of October Scrambled Eggs with Smoked Beef Tongue Porgies Saute", Fines Heroes (.1553) Broiled English Breakfast Bacon (13) Sweet Lyonnaise Potatoes (1092) 2605. SCRAMBLED EGGS WITH SMOKED BEEF TONGUE Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat up with fork for one minute. Cut two ounces smoked beef tongue in quarter-inch pieces, place in a sautoir with two tablespoons melted butter, and cook on a brisk fire for two minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly mixing quite frequently, pour into a deep, hot Fish Cutlets, Allahabad Almondigas (314) Rice, Creole (2269) 2606. FISH CUTLETS, ALLAHABAD Remove the skin and bones from a two-pound piece fresh halibut, cod or fresh haddock, cut it in small pieces, then place on a clean board. Season with a teaspoon salt, three saltspoons curry powder, and a saltspoon each cayenne pepper and grated nutmeg, then chop it exceedingly fine. Pour in little by little, while chopping, a half gill cream previously mixed with an egg yolk, divide hash in six even parts, roll out on a floured table to cutlet forms and lightly dip in beaten egg. Mix on a plate three ounces bread crumbs, two ounces finely grated, cooked ham, a saltspoon ground thyme, a saltspoon ground bay leaf, and roll cutlets in this mixture.

Heat one and a half tablespoons melted butter in a sautoir, place the cutlets in one beside another, gently cook for eight minutes on each side and take them up. Pour a curry sauce (No. 54) on a hot dish, arrange the cutlets over it, one overlapping another, and serve. Salted Almonds (954) Olives Potage Nivernais with Parmesan Cheese Sheepshead, Bread Sauce Potatoes with Brown Butter (1398) Sirloin Steaks, Casserole (1286) Stuffed Eggplants, Provencale, (306) Celery and Sweet Pepper Salad Angel Cake (369)

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2607. POTAGE NlVERNAIS WITH PARMESAN CHEESE Finely slice ten very small, well-washed carrots, place in a saucepan with one ounce butter and lightly brown on the fire for fifteen minutes, occasionally stirring meanwhile. Pour in a half gill white wine, six finely chopped shallots and half bean finely chopped garlic, then let reduce till nearly dry. Moisten with two and a half quarts white broth (No. 701), season with a teaspoon salt and a half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two -leeks, two branches celery, and add to the soup. Cover pan and slowly boil for one hour, take up bouquet, pour soup into tureen, and serve with six slices toasted French bread and two ounces grated Parmesan cheese separately. 2608. SHEEPSHEAD, BREAD SAUCE Scale, cut off fins, remove bones and neatly wipe a three-pound piece fresh sheepshead, place it in a saucepan with a sliced carrot, sliced onion, half a sliced lemon, sprig thyme, bay leaf, clove, two tablespoons vinegar, branch parsley, teaspoon whole black pepper, teaspoon salt and water enough to cover the fish. Place lid on pan, then let slowly boil for fortyfive minutes. Carefully lift up fish" with skimmer, dress on a hot dish, pour a bread sauce (No. 99) over and serve.

2609. CELERY AND SWEET PEPPER SALAD Cut away stale branches and leaves from two stalks fine white celery, neatly trim roots, detach all branches from the stalks, thoroughly wash in cold water, drain and wipe, cut in third-of-an-inch-square pieces, then place in a salad bowl. Cut three Spanish sweet peppers in quarterinch strips and add to celery, season with four tablespoons dressing (No. 863), mix well and serve.

Sunday, Second Week of October Oranges (104) Quaker Oats (ics) Stuffed Eggs, Russian Boned Smelts, Maitre d'H&tel (1267) Broiled Mutton Chops (49) Potatoes au Gratin (173) 2610. STUFFED EGGS, RUSSIAN Boil twelve fresh eggs for eight minutes, remove, drop in cold water for a minute, shell, then cut them in two crosswise. Scoop out yolks and place in a bowl, mash them with a wooden spoon, then add a teaspoon caviare, half teaspoon anchovy paste, half teaspoon chopped chives, one saltspoon cayenne, half an ounce butter and two tablespoons cream. Sharply stir with a wooden spoon till well amalgamated, then fill up cavities of eggs, join together so they have their former shape, place on a baking dish, pour a Mornay sauce (No. 536) over them, sprinkle a tablespoon bread crumbs on top, set in oven ten minutes, remove and serve.

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SUNDAY, SECOND WEEK OF OCTOBER 799 Lobster, Cardinal (2082) Squabs, en Casserole, with Grapes (495) Peaches, Chantilly 2611. PEACHES, CHANTILLY Peel twelve ripe peaches, cut them in halves, remove stones, then place in a bowl. Add one tablespoon powdered sugar and two tablespoons maraschino, turn them well in the seasoning, then let infuse. Place two gills thick cream in a copper basin, set basin on ice and sharply whisk up cream to a stiff froth, then add one ounce fine sugar, six drops vanilla essence and beat up again for two minutes. Dress the cream pyramid-like on a cold dish, arrange the peaches around the base, sprinkle a little sugar over all and serve.

Consomme', Adelina Salmon, Sauce Hollandaise (151?) % Potatoes, Persillade (63) Mignons of Beef, Duval Fresh Peas, Avignonnaise (2078) Coquilles of Sweetbreads (888) Punch, "Francaise (36) Roast Snipe sur Canape's (213) Ice Cream, Constantine (103) 2612. CONSOMM£, ADELINA Prepare a consomme* (No. 52), strain through a cheesecloth into another saucepan and set on the fire. Gradually dredge in two ounces tapioca, sharply mixing while adding it, then let boil for fifteen minutes, frequently mixing meanwhile. Dilute one egg yolk in a half gill cream, add it to the consomme*, sharply mixing while adding, heat for two minutes longer, pour soup into a tureen and serve. 2613. MIGNONS OF BEEF, DUVAL Trim a little fat from top of a two-pound filet of beef, then cut it in six nice even mignons. Split each mignon open, but without separating, season the inside and all around with a teaspoon salt and half teaspoon pepper. Finely chop an ounce raw lean veal, the equivalent of one-quarter ounce of raw lean ham and a half ounce raw beef marrow; place in a mortar with a half teaspoon finely chopped truffle, one egg yolk, a saltspoon salt, saltspoon cayenne and half saltspoon grated nutmeg; thoroughly pound to a smooth paste, then evenly spread this paste inside of mignons, close them, baste one side with a little melted butter and lightly roll them in fresh bread crumbs. Heat two tablespoons good melted butter in a frying pan, place the mignons in one beside

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8oo THE INTERNATIONAL COOK BOOK another and briskly cook for four minutes on each side. Remove, dress them on six freshly prepared round toasts same size as the filets, place on a hot dish and keep hot. Peel six large heads fresh mushrooms, place in the pan of mignons and fry two minutes on each side, sprinkle a little salt over, then arrange them on top of filets, pour a Perigueux sauce Monday, Second Week of October Pears in Cream (2034) Semolina (192) Eggs, Einstein Broiled Devilled Oysters Corned Beef Hash (241) 2614. EGGS, EINSTEIN Cut covers from the tops of six fresh, ripe, medium-sized tomatoes, then scoop out the interior with a spoon without cutting the shells, placing the soft part in a demi-glace pot (No. 122). Season the interior with a light teaspoon salt, teaspoon sugar and light half teaspoon pepper. Mix on a plate one ounce butter with half teaspoon each chopped parsley and chives, divide this preparation evenly in the six tomato shells, place on a tin, then set in oven for ten minutes. Remove, crack one fresh egg into each tomato shell, evenly season with a half teaspoon each salt and pepper. Cut six small, thin pieces raw lean bacon, then lay a piece on top of each egg, set in oven for six minutes, remove, dress on a dish, pour a ham sauce (No. 1493) over them and serve.

2615. BROILED DEVILLED OYSTERS Thoroughly wipe on a cloth twenty-four large, freshly opened oysters, season with a teaspoon salt and half teaspoon pepper, lightly roll in devilled butter (No. n), roll in bread crumbs, place on a double broiler and broil for five minutes on each side. Dress on a hot dish over six toasts, spread a maitre d'hotel butter (No. 7) over and serve. Soft Clams, Louisiana Irish Stew (428) Salad, Tyroliennc 2616. SOFT CLAMS, LOUISIANA Open forty-eight very fresh soft clams and remove all sandy parts, keeping nothing but the perfect bodies. Thoroughly wash and brush forty-eight half-shells and discard the other forty-eight, place one clam in each half-shell, place in roasting pan one beside another, then season them evenly with a teaspoon salt and half teaspoon paprika. Chop exceedingly fine one seedless green pepper, four branches crisp celery,

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MONDAY, SECOND WEEK OF OCTOBER 801 and evenly sprinkle them over the clams. Cut from lean bacon eight very thin slices, then cut each slice in six even pieces, arrange a piece on top of each clam, sprinkle over two tablespoons bread crumbs, then set in oven for fifteen minutes, remove, dress them on a dish and serve. 2617. SALAD, TYROLIENNE Place in a bowl a half pint cold, cooked string beans, two medium sliced, pickled beetroots, one finely sliced onion, two cold, hard-boiled eggs finely chopped up, and two medium peeled and cored apples cut in small square pieces. Toss well in bowl, pour in four tablespoons dressing (No. 863), mix well and serve.

Potage au Lait d'Amande Broiled Bluefish, Anchovy Butter Venison Steaks, Londonderry Soubrics of Spinach 2618. POTAGE AU LAIT D'AMANDE Place three and a half pints white broth (No. 701) in saucepan with a finely chopped onion, teaspoon chopped parsley, the leaves from two branches chervil and half bean chopped garlic. Season with a light teaspoon salt and half teaspoon pepper, add three ounces raw rice with half ounce good butter, then let slowly boil for thirty-five minutes. Scald three ounces almonds in boiling water for three minutes, drain and peel them, place in a mortar and pound to a paste. Take paste out and place in a saucepan with one pint milk and boil for ten minutes, stirring once in a while, then press milk through a cheesecloth into soup. Mix well, boil for ten minutes more, pour soup into a tureen, and serve with six slices of toasted French bread in soup.

2619. BROILED BLUEFISH, ANCHOVY BUTTER Procure a three-pound piece very fresh bluefish, scale, trim off fins and remove all bones. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn bluefish in seasoning, then arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread anchovy butter (No. 62) over, decorate with a little parsley greens, six quarters lemon, and serve. 2620. VENISON STEAKS, LONDONDERRY Procure six four-ounce steaks from a leg of tender venison, neatly flatten, and season with a light teaspoon salt and a half teaspoon freshly crushed black peppers. Thoroughly heat one and a half tablespoons melted butter in a sautoire, place steaks in pan one beside another,

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briskly cook for five minutes on each side, dress on a dish and keep them hot.

Remove all fat from pan, add four tablespoons currant jelly, stir with a wooden spoon until thoroughly melted, pour in half gill port wine, stir well and let cook five minutes. Pour in one gill demi-glace (No. 122), add one saltspoon cayenne pepper, mix well, let boil for ten minutes, remove, pour over the steaks and serve.

2621. SOUBRICS OF SPINACH Remove the stalks and discard all stale leaves from three quarts fresh spinach, thoroughly wash in plenty cold water, drain on a sieve, then plunge into three quarts boiling water with a tablespoon salt and boil for ten minutes. Place them on a sieve, press out all water with a skimmer, then finely chop and place in a sautoire; add one ounce grated Parmesan cheese, two egg yolks, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, place pan on fire, sharply stir with spatula for eight minutes or until thoroughly dry, then set pan on corner of range.

Thoroughly heat one and a half tablespoons melted butter in large frying pan, take up a tablespoon of the spinach and drop it in the butter. Rapidly continue operation until finished, then cook spinach for two minutes on each side, or until a light brown colour, lift up, drain on cloth, dress on dish, pour cream sauce (No. 736) over and serve. Tuesday, Second Week of October Peaches in Cream (1828) Oatmeal Porridge (2) Eggs, Colley Picked-up Codfish in Cream (822) Kiimmel Griddle Cakes (1691) 2622. EGGS, COLLEY Finely chop four sound shallots, place them in a small saucepan with a tablespoon melted butter and cook to a light brown; add ten chopped canned mushrooms, cook for six minutes, stirring occasionally, pour in two tablespoons sherry and one gill demi-glace (No. 122), let boil for ten minutes, then pour in a large baking dish. Carefully crack twelve fresh eggs over and season with a half teaspoon salt and two saltspoons pepper, evenly divided. Pour over the eggs a half gill thick cream, sprinkle over two tablespoon*, grated Parmesan cheese, set in the oven for six minutes, remove and serve.

Scallops, Lyonnaise Pork Chops with Pure'e of Chicory Pain de la Mecque

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TUESDAY, SECOND WEEK OP OCTOBER 803 2623. SCALLOPS, LYONNAISE Plunge a pound and a half fresh scallops in a quart boiling water wLh a teaspoon salt, boil for five minutes and drain on sieve. Heat two tablespoons melted butter in a saucepan, add two medium, exceedingly fine sliced onions and cook to a nice light colour, stirring well meanwhile, then add one tablespoon flour, stir well and cook for five minutes more, stirring once in a while. Pour in two tablespoons sherry and one and a half gills demi-glace (No. 122), mix well and let boil for five minutes. Add the scallops with three saltspoons salt, one saltspoon cayenne pepper, mix a little, cook for six minutes, occasionally mixing, pour scallops into a deep dish, sprinkle a Uttle chopped parsley 2624. PORK CHOPS WITH PUR£E OF CHICORY Neatly trim and flatten six tender pork chops. Season with teaspoon salt and half teaspoon pepper. Thoroughly heat one tablespoon lard in a sautoire, place the chops in one beside another, gently fry for seven minutes on each side, dress a puree of chicory on a hot dish and arrange the chops around. Remove all fat from pan, pour in a half gill each white wine and tomato sauce (No. 16), boil for three minutes, pour sauce over chops and serve.

2625. PURE"E OF CHICORY Remove stalks and any stale leaves adhering from four small heads chicory, thoroughly wash, drain on a sieve, plunge into a quart boiling water with a teaspoon each salt and sugar, and let boil for thirty-five minutes. Drain on a sieve, press all water out with a skimmer, then finely chop it. Place it in a small saucepan with an ounce good butter, three saltspoons salt, half teaspoon sugar and two saltspoons pepper. Stir well on the fire while heating for five minutes, remove and use as 2626. PAIN DE LA MECQUE Prepare a pate-a-choux (No. 336), have a very clean pastry sheet ready. With a tablespoon take up as much as spoon £an hold, lightly smooth surface with blade of a buttered knife, then with another tablespoon dipped in melted butter scoop out paste from the other spoon, drop it in the pan, and continue in same manner until paste is all in. Dredge a little powdered sugar over, set in oven for twenty-five minutes, remove, let rest for five minutes, then split open the cakes without detaching them. Beat up one and a half gills thick cream to a stiff froth, add one ounce powdered sugar, half teaspoon vanilla essence, and beat for a minute more. Drop the whipped cream in a pastry bag with a tube at the bottom and fill up the inside of the cakes with it, dress on a dish with a folded napkin, sprinkle a little powdered sugar

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Purde of Beans, Honolulu Horly of Smelts Potatoes, Bernoise (593) Chicken Saute, Mexicaine String Beans, Paloise (2069) Tutti-Frutti Ice Cream (726) 2627. PUR£E OF BEANS, HONOLULU Soak one pint red beans in cold water over night, drain, place them in a soup pot with two-ounce piece each salt pork and lean raw ham, a sliced carrot, sliced onion, two each sliced leeks and branches celery, two branches each parsley and chervil and one bean garlic. Moisten with half gill red wine and four quarts water, season with a teaspoon salt and half teaspoon pepper, adding half an ounce good butter, cover pot and let gently boil for two hours. Remove seeds and peel a pound piece of pumpkin, then cut it in small pieces, add to soup and let boil for thirty-five minutes more. Strain soup through sieve into a basin, then through Chinese strainer into a saucepan, add a half pint milk, half ounce butter, mix on fire until it comes to a boil, pour into soup tureen and serve with a plate of bread croutons (No. 23) separately. 2628. HORLY OF SMELTS Cut the heads off twelve good-sized, fresh smelts, then split in two through back, remove spinal bones and place them on a dish. Season with a light teaspoon salt, half teaspoon paprika, juice of a lemon and one tablespoon oil, turn them well in the seasoning, then let infuse for fifteen minutes.

Prepare a batter for fritters (No. 204), drop smelts in, roll them well, then drop one by one in boiling fat and fry for ten minutes, turning with the skimmer once in a while. Lift up, drain on a cloth, dress on a hot dish with folded napkin, decorate with a little parsley greens, and serve with one gill of hot tomato sauce (No. 16) separately. 2629. CHICKEN SAUT£, MEXICAINE Singe, cut hea.d and feet off a tender two-and-a-half-pound chicken, draw, cut it in twelve even pieces, season with a teaspoon salt and half teaspoon pepper. Place in a sautoir two tablespoons good olive oil or two tablespoons melted butter, add one bean garlic, heat oil on fire until garlic obtains a dark colour, remove garlic, then place chicken in pan and cook for six minutes oh each side.

Cut a good-sized white onion and thick, seeded green pepper in half-inch pieces, add them to chicken, stir well and fry for ten minutes, tossing quite frequently meanwhile. Add two peeled, finely crushed, fresh tomatoes, mix well again, cover pan, set in oven for twenty minutes, remove, dress chicken and ingredients on a hot dish, sprinkle a little

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WEDNESDAY, SECOND WEEK OF OCTOBER 805 Wednesday, Second Week of October Shirred Eggs with Chicken Livers Lamb Hash, Browned (856) 2630. SHIRRED EGGS WITH CHICKEN LIVERS Remove the gall bags from six fresh, fat chicken livers, then cut.them in quarter-inch pieces. Heat thoroughly a tablespoon melted butter in a frying pan, then drop in the livers and briskly fry for three minutes. Drain them a little, replace in pan, with two tablespoons sherry, one gill demi-glace, a half teaspoon chopped parsley, half saltspoon cayenne and two saltspoons salt. Mix well and boil for five minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, set eggs in oven for five minutes, remove, evenly divide sauce over eggs and serve. Soft Shell Crabs, Maryland (1512) Beefsteak E*tuv£e with Potatoes (1300) Apples with Rice (179) Celery (86) Sardines (1148) Vermicellini Tomat6 Red Snapper, Hunter Style (1713) Potatoes Noisettes (321) Shoulder of Mutton, Flamande Cucumbers, Bombay Roast Partridges, Currant Jelly (97) Pudding, Venus (902) 2631. VERMICELLINI TOMATE"

Prepare a consomme* (No. 52), strain it into another saucepan, let boil for twenty minutes and pour in two gills tomato sauce (No. 16). Break three ounces vermicellini (very small vermicelli) and add to the consomme*, then boil for ten minutes, pour consomme into a soup tureen and send to table with two ounces grated Parmesan cheese 2632. SHOULDER OF MUTTON, FLAMANDE Remove blade bone, slightly shorten shank bone, trim a little fat from a tender shoulder of mutton, season all over with a teaspoon salt and half teaspoon pepper, fold it up and tie with string.

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Cut half a small head of white cabbage in quarters, remove the core and stale leaves, boil in water for fifteen minutes, drain on a sieve, cut it in small pieces and keep on a plate. Cut four carrots and four white turnips in halves. Heat in a braising pan a tablespoon leaf lard, add shoulder and brown it for fifteen minutes, turning it once in a while; take up, add cabbage, carrots, turnips, two ounces raw lean bacon cut in half-inch thin square pieces, and season with a half teaspoon each salt and pepper. Lay shoulder on top, moisten with a half pint broth, cover pan, then set in oven for forty-five minutes. Draw pan to oven door, scoop out all you can with a Parisian potato scoop from two large, raw peeled potatoes, add to pan, turn shoulder and reset in oven for forty minutes longer. Remove, take up shoulder, untie, dress cabbage in centre of a large dish, arrange carrots and turnips around sides and potatoes at both ends of dish, place shoulder on top and serve.

2633. CUCUMBERS, BOMBAY Peel four fresh, ripe, medium cucumbers, cut in four lengthwise strips, remove all spongy parts and wipe them ircely. Heat one and a half tablespoons melted butter in a sautoir, add a finely sliced onion and seeded green pepper, fry for ten minutes, occasionally stirring meanwhile, and lay the cucumbers over. Season with a light teaspoon salt and a half teaspoon curry powder, pour in one and a half gills cider, boil for five minutes, then set in oven for thirty-five minutes, being careful to baste the cucumbers once in a while. Remove, dress on hot dish, pour entire contents of pan over it, sprinkle a little chopped parsley over all and serve.

Thursday, Second Week of October Baked Apples (44) Wheatena (1298) Omelette, Bordelaise Calves' Livers, Meuniere (989) 2634. OMELETTE, BORDELAISE Crack eight fresh eggs in a bowl, add half gill cream, season with a half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon melted butter in a frying pan, sharply mix with fork for two minutes and let rest for a half minute; fold opposite sides to meet in centre, let rest for one minute, turn on a hot dish. Pour over a Bordelaise sauce (No. 28), made with the marrow left out. and serve.

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THURSDAY, SECOND WEEK OF OCTOBER 807 Soft Clams, Hussard Veal Curry, Pondichery (2230) Chestnuts au Feu de Lucifer (1126) 2635. SOFT CLAMS, HUSSARD Open forty-eight fresh soft clams, remove sandy parts, keeping nothing but the perfect bodies, and thoroughly wash and brush fortyeight of the half shells. Finely chop six sound shallots, place them in a small saucepan with a tablespoon melted butter and gently cook for three minutes, stirring once in a while, then add six finely chopped fresh, peeled mushrooms and cook for five minutes. Divide mushrooms in the fortyeight half shells evenly, place a clam in each shell, evenly season with a half teaspoon salt and three saltspoons paprika. Finely chop three Spanish sweet red peppers and evenly sprinkle them over clams, place a very thin piece raw bacon on top of each, spread over two tablespoons bread crumbs; set in oven to bake for fifteen minutes, remove, dress on a large dish and serve with six quarters of lemon.

Mulligatawny, Yoshimina Fresh Mackerel, Mignonette (iSS8) Potatoes, Duchesse (304) Beef a la Mode (534) Stuffed Okras, Virginia Roast Chicken (290) Romaine Salad (214) Parfait au Cate (265) 2636. MULLIGATAWNY, YOSHIMTNA Cut the head and feet from a medium-sized duckling and draw it, saving liver and heart. Detach legs from body, cut away meat from legs, then cut in pieces one-third inch square, including liver and heart. Place body in a roasting tin, baste it with a little melted butter, set in oven for twenty minutes, remove and keep hot. Cut two leeks and two medium, white onions in small square pieces, then place them in a saucepan with the pieces of cut-up duck, one and a half tablespoons melted butter, set pan on fire and gently cook for fifteen minutes. Add one teaspoon curry powder, mix well, then moisten with two quarts broth (No. 701) and one quart water. Season with a light teaspoon salt and three saltspoons pepper, add body of duck, all the bones, and boil for twenty-five minutes. Cut three slices peeled eggplant and a peeled and cored apple into small pieces and add to soup with two ounces raw rice, lightly mix and let boil for fifteen minutes more. Finely chop two branches parsley, half a bean garlic, add to soup, mix well and cook for five minutes. Remove body and all bones of duck, skim fat off surface of soup, pour into a tureen and serve.

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2637. STUFFED OKRAS, VIRGINIA Trim off both ends of thirty-six fresh okras. Heat one and a half tablespoons melted butter in a saucepan, add two ounces raw Virginia ham cut in small square pieces, nicely brown for five minutes, then add the okras. Season with a half teaspoon salt and three saltspoons pepper, pour in two gills tomato sauce (No. 16), mix well, cover pan, let boil for five minutes on range, then set in oven for forty-five minutes. Remove, dress okras in a vegetable dish, sprinkle a little parsley over Friday, Second Week of October Scrambled Eggs with Findon Haddock Country Sausage with Fried Apples (2473) 2638. SCRAMBLED EGGS WITH FINDON HADDOCK Skin and bone a pound piece smoked Findon haddock, then cut it in quarter-inch pieces, plunge into a pint boiling water, boil for eight minutes and drain on sieve. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, and beat up with a fork for one minute. Heat a tablespoon melted butter in a sautoire, drop in the eggs and cook for six minutes, frequently mixing meanwhile, add the fish, stir well for a minute, pour into a deep dish Boston Oyster Soup (1319) Canape's, Madison (2229) Cutlets of Duck, Demi-Glace Pancakes au Chocolat 2639. CUTLETS OF DUCK, DEMI-GLACE Cut meat from breast of duck left over from yesterday into small square pieces. Cut into same shape two ounces cooked ham, six canned mushrooms and one small truffle. Mix in a saucepan one ounce butter with an ounce flour and stir on the fire until a nice light brown, then pour in two gills demi-glace (No. 122) and two tablespoons sherry. Mix well, let boil for ten minutes, add cut meat and other articles, with a half teaspoon each chopped parsley and chervil. Season with a half teaspoon salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for ten minutes, occasionally stirring at bottom. Add two egg yolks, sharply stir while heating for two minutes, pour force in a dish and let cool off. Divide into six even parts, roll out on a lightly floured table to cutlet forms, dip in beaten egg, roll in bread crumbs, place

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FRIDAY, SECOND WEEK OF OCTOBER 809 in a frying basket and fry them in boiling fat for ten minutes. Lift up, drain well, dress on a dish with a folded napkin, adjust a paper frill at the end of each cutlet, decorate with a little parsley and serve. 2640. PANCAKES AU CHOCOLAT Prepare the same quantity of French pancakes as in No. 17, arrange on a hot dish, pour a chocolate sauce (No. 406) over them and serve. Celery (86) Anchovy Canapes (141) Valank Tsorbassi, Odessa Sea Bass, Parsley Sauce (1661) Potatoes, Brabant (iaao) Venison Chops, Sauce Poivrade (545) Cauliflower Saute (631) Timbales of Fish, Cardinal Roast Sirloin of Beef (1426) Lettuce Salad (148) Galettes, Paysanne 2641. VALANK TSORBASSI, ODESSA Place in a saucepan two pounds fresh whitefish, bones or heads of same, with a sliced each carrot and onion, two sliced branches celery, two branches parsley, a branch chervil, sprig thyme, bay leaf, clove and bean crushed garlic. Moisten with three quarts water and half gill white wine. Season with a teaspoon salt, half teaspoon paprika, let boil for fifty minutes, strain the broth through a cheesecloth into another saucepan, add three ounces raw rice and let boil for thirty-five minutes. Shell a half pint cooked shrimps, cut them into three pieces each, add to the soup, boil for five minutes, pour into a tureen and serve. 2642. TIMBALES OF FISH, CARDINAL Remove skin and bones from one and a half pounds fresh salmon, chop it very finely, then place in a mortar with three egg yolks, one light teaspoon salt, two saltspoons cayenne, a saltspoon grated nutmeg and half teaspoon anchovy essence. Thoroughly pound to a smooth pulp, remove, press through a sieve into a bowl and place bowl on ice. Beat up two gills cream to a stiff froth and gradually incorporate it with the force, sharply mixing with whisk while doing so. Lightly butter six individual pudding moulds, place a round piece of Spanish sweet pepper at the bottom of each mould, then fill up with the force. Place them on a tin, pour hot water in the tin up to half their height, cover them with a lightly buttered paper, set in oven for twenty minutes, remove and unmould on a hot dish. Reduce in a saucepan two gills tomato sauce (No. 16) to half the quantity, pour the sauce around the timbales and serve.

2643. GALETTES, PAYSANNE Sift a half pound flour on the corner of a table, make a fountain in the centre, place two ounces butter, one saltspoon salt and one and a half

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gills cream in the fountain. Dilute the butter in the cream and gradually incorporate the flour, so as to obtain a smooth, firm paste, place it on a plate, cover with a cloth and let stand in moderate temperature for one hour. Roll the paste on a lightly floured table to the thickness of half an inch, and with the prongs of a fork prickle the surface of the paste, then cut it into six even, square pieces. Lay them on a lightly buttered baking sheet, set in a brisk oven for fifteen minutes, remove, dress them on a dish with a folded napkin, sprinkle a little powdered sugar over Saturday, Third Week of October Muskmelons (2056) Grape-Nuts (1371) Eggs Molet, Soubise Perch Saute", Meuniere (2097) Broiled Beefsteaks, Maitre d'Hdtel (172) Fried Potatoes en Quartiers (348) 2644. EGGS MOLET, SOUBISE Prepare a soubise sauce (No. 94) and keep hot until required. Boil twelve fresh eggs for five minutes, lift up and plunge them in cold water for one minute, remove, shell them and dress on hot, deep dish, pour the prepared soubise sauce over and serve.

Scallops au G rat in (1060) Spareribs and Cabbage (671) Olives Salted Peanuts (954) Lemon Soup, Lie'e Kingnsh Bercy (2249) Potatoes, Marquise (1044) Fricandeau of Veal with Sorrel (1399) 2645. " LEMON SOUP, LIE'E Singe, cut off head and draw a tender two-and-a-half-pound chicken, place it in a saucepan with a sliced carrot, an onion with two cloves stuck in it, two leeks, one branch each celery, parsley and chervil, a sprig each of thyme and bay leaf. Pour in four quarts water, season with a good teaspoon salt, let slowly boil for one and a half hours, take up chicken, place it on a plate and keep for to-morrow's luncheon. Reduce

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SUNDAY, THIRD WEEK OF OCTOBER 8n broth to one and a half quarts, skim fat off surface, strain it through cheesecloth into another saucepan and squeeze in juice of a lemon. Dilute one egg yolk with a half gill cream, add it to soup and sharply mix with a whisk while cooking for two minutes, but do not allow to boil. Pour the soup into a tureen and serve with six slices toasted French bread and a little grated Parmesan cheese separately. Sunday, Third Week of October Hard-Boiled Eggs with Tomato Sauce Pompano, Anchovy Butter Lamb Chops with Ham Potatoes Saute"es (135) 2646. HARD-BOILED EGGS WITH TOMATO SAUCE Boil twelve fresh eggs for eight minutes, plunge in cold water for a minute, remove, shell, then cut them in halves lengthwise. Reduce a half pint tomato sauce (No. 16) in a saucepan to about a gill, add eggs to tomato sauce with a half teaspoon salt and half teaspoon pepper. Mix well, cook for five minutes, transfer them into a deep dish and serve. 2647. POMPANO, ANCHOVY BUTTER Wipe and cut the fins off two fresh one-and-a-half-pound pompanos and make a few slanting incisions on both sides of each. Mix on a plate a tablespoon oil, teaspoon salt, half teaspoon pepper, and repeatedly turn fish in the seasoning. Place on a broiler and broil on a brisk fire for six minutes on each side. Dress on a hot dish, decorate with six pieces lemon and a little parsley greens, spread an anchovy butter (No. 62) over the fish and serve.

2648. LAMB CHOPS WITH HAM Broil six thin slices ham for two minutes on each side, arrange on a hot dish and keep hot. Neatly flatten and lightly trim six French lamb chops, evenly season with a teaspoon salt and a half teaspoon pepper, broil them for three minutes on each side, remove, dress them over the slices of ham and serve.

Oyster Broth, Chantilly Lobster Ravigote (365) Chicken Salad, Mrs. Griscom Omelette, Melba 2649. OYSTER BROTH, CHANTILLY Open thirty-six medium, fresh oysters, place them in a stew pan with their own liquor, add one quart water, four branches well-cleaned

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celery, one teaspoon salt, two saltspoons cayenne, and boil for five minutes. Skim froth from surface, strain broth through a cheesecloth into six cups, but only three-quarters full. Beat up a gill thick cream to a stiff froth, evenly spread 'the cream over the six cups and serve. N. B. Place the thirty-six oysters in a bowl and keep in ice-box for luncheon to-morrow.

2650. CHICKEN SALAD, MRS. GRISCOM Peel skin off chicken cooked yesterday, then carefully detach all meat from bones, cut it into half- inch pieces and place in a vessel. Shell, peel and cut into quarters twenty-four hazel-nuts and add to the vessel. Thoroughly wash and wipe two well-trimmed stalks fresh, crisp, white celery (the perfect white part only), cut it into half-inch pieces, drain again in a napkin and add to the chicken. Cut into half-inch pieces a half pint cooked and well-drained cold string beans, add to the chicken with a light half tablespoon capers and two cold, hard-boiled eggs cut in small pieces. Toss all well together, then transfer to a salad bowl, add three good saltspoons salt, one and a half tablespoons of best olive oil and one light tablespoon strained lemon juice. Mix well, and just before sending to table add three good tablespoons mayonnaise dressing (No. 70), rapidly mix, neatly wipe bowl all around and serve. 2651. OMELETTE, MELBA Carefully crack eight fresh eggs in a bowl, add a half gill cream, a tablespoon sugar, three saltspoons salt, and whisk briskly for five minutes. Heat an ounce fresh butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn into a hot dish and keep hot. Place in a saucepan six tablespoons raspberry marmalade, add a tablespoon each Swiss kirsch and parfait amour or prunelle, mix well on fire for five minutes, pour it over omelette and serve. Consomme", Dubourg Filet of Sole au Gratin (629) Potatoes, Parisienne (711) Tenderloin Steaks, Hoteliere Cepes, Bordelaise Sweetbreads en Cocotte (472) Roast Redhead Ducks, Currant Jelly (37) Neapolitan Ice Cream (381) Lady-Fingers (150) 2652. CONSOMME", DUBOURG Prepare a consomme* (No. 52), strain it into another saucepan and keep slowly boiling. Wash and drain two ounces raw rice, add to the consomme* and boil for thirty-five minutes. Prepare a royale (No. 2446), cut in small square pieces and add to consomme* with the leaves of two

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MONDAY, THIRD WEEK OF OCTOBER 813 branches chervil, then let boil for two minutes, pour into a tureen and 2653. TENDERLOIN STEAKS, HOTELIERE Procure six four-ounce tenderloin steaks, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Lightly roll them in a tablespoon melted butter, roll in fine, fresh bread crumbs and broil for four minutes on each side, dress on a hot dish, pour a Colbert sauce (No. 121) over them, decorate all around with fried parsley 2654. CEPES, BORDELAISE Open a pint can of cepes, drain on a sieve, then wipe well and slice them. Heat a tablespoon oil in frying pan, add four finely chopped shallots, cook them one and a half minutes, then add the cepes. Season with a half teaspoon salt and three saltspoons pepper, toss them well and briskly fry for six minutes, tossing them once in a while. Finely chop together a half bean garlic and two branches wellwashed, fresh parsley, add to the cepes, toss well while heating for two minutes, dress on a vegetable dish and serve.

Monday, Third Week of October Sliced Pears in Cream (2034) Poached Eggs, Mdnagere Broiled Smoked Salmon (1836) Lamb Fries, Tartare Sauce (2299) Stuffed Potatoes with Anchovies Vanilla Buns (786) 2655. POACHED EGGS, MANAGERS Cut from raw lean bacon six thin slices and broil them for one minute on each side. Remove, cut them in half-inch pieces, place in saucepan with half teaspoon chopped chives, gill demi-glace (No. 122), saltspoon cayenne pepper, boil for five minutes and keep hot. Prepare twelve poached eggs on toast (No. 106), place on a hot dish, pour sauce 2656. STUFFED POTATOES WITH ANCHOVIES Thoroughly wipe eight medium, peeled, raw potatoes, place in a roasting pan and set in oven for forty-five minutes, turning them once in a while. Remove, cut them in two lengthwise, thoroughly scoop out insides, place meat in a bowl, add an ounce butter, twelve anchovies in oil cut in small pieces, a half teaspoon salt, three saltspoons pepper and a saltspoon grated nutmeg. Sharply stir with a wooden spoon until smooth, then gradually pour in a half gill hot milk, sharply stirring while adding it. With a spoon fill up cavities of twelve shells (only) of potatoes with the pure*e, lay them in a tin, sprinkle a little grated Par-

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mesan cheese over and place a little bit of butter on top of each potato. Set in oven for fifteen minutes, remove, dress on a hot dish with a folded Stuffed Oysters (1102) Porkol, Bucharest Gnocchis Russe Apple Pie (1434) 2657. PORKOL, BUCHAREST Cut one and a half pounds each raw, lean pork and raw beef into one-inch -square pieces. Heat two tablespoons melted butter in a braising pan, add the articles, season with a good teaspoon salt, a light teaspoon paprika and cook for twenty minutes, occasionally stirring meanwhile. Add two tablespoons flour, briskly shuffle the pan while cooking for two minutes, pour in one and a half pints cold milk, two gills cream, and mix well until it comes to a boil. Tie in a bunch two branches parsley, a bean garlic, branch chervil, sprig thyme, bay leaf, add to pan, place lid on and set in oven for one hour. With a Parisian potato scoop remove all you can from three peeled, raw, medium potatoes and add to stew, then reset in oven for another hour, being careful to mix once in a while. Remove, lift up pork, beef and potatoes with a skimmer, dress on a dish, strain sauce through a Chinese strainer over meat, etc., 2658. GNOCCHIS RUSSE Place three gills milk and a half gill white wine in a saucepan and boil for ten minutes. Sift a pound flour into a bowl, then gradually pour milk in bowl, briskly stir while adding it. Add an ounce grated Parmesan cheese, a teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg. Sharply stir for two minutes, crack in one egg, stir for two minutes more, then add two egg yolks and briskly stir for eight minutes longer. Have two quarts boiling water with a teaspoon salt in a saucepan on the fire, then take up batter by teaspoons, and with the aid of a finger drop into the boiling water. (The whole operation should be done as rapidly as possible.) Let slowly boil for six minutes, lift up with a skimmer, drain on a cloth and dress on a hot, deep dish. Place three tablespoons bread crumbs and one and a half tablespoons melted butter in a frying pan, toss on fire until a nice light brown colour, then pour over the gnocchis and serve.

Puree of Chestnuts Bluefish, Jaffa Potatoes Brioches (91) Turkey Cutlets, EspeYance (1759) Eggplant, Sautd aux Fines Herbes (794) Roast Ribs of Mutton (900) Pudding, Ministerial

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TUESDAY, THIRD WEEK OF OCTOBER 815 2659. PUR£E OF CHESTNUTS Slit thirty Italian chestnuts, place them in a roasting pan and set in oven to roast for twenty-five minutes. Remove, shell, peel and place them in a saucepan with a quart broth (No. 701), a quart water and a pint milk. Tie in a bunch a branch parsley, branch chervil, two leeks and two branches celery, then add to soup with a sliced, peeled, raw potato. Season with a heavy teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, then let slowly boil for one hour. Press the puree through a hair sieve into a basin, then through a Chinese strainer into another saucepan. Add one gill cream and half ounce butter, mix with wooden spoon until it comes to boil, pour into a soup tureen and serve with bread croutons (No. 23) separately. 2660. BLUEFISH, JAFFA Scale, cut off fins and remove all bones from a fresh three-pound bluefish. Place it in a lightly buttered baking dish, season with a teaspoon salt and half teaspoon curry powder. Mix on a plate half ounce butter with a teaspoon anchovy paste, then neatly spread it over the bluefish, set in oven for twenty-five minutes, being careful to frequently baste it with butter, and remove to oven door. Place two ounces peeled almonds and one tablespoon capers in a small saucepan with a gill demi-glace (No. 122) and let boil for five minutes, then pour it over the fish. Sprinkle a tablespoon bread crumbs over, reset in oven for fifteen minutes longer, remove and send to table in same dish. 2661. PUDDING, MINIST£RIEL Place in a basin four ounces chopped beef-kidney suet, four ounces granulated sugar, two ounces each well-picked currants and Smyrna raisins, one ounce chopped, candied apricots, one peeled and cored chopped apple, the chopped rind of a quarter of lemon, three eggs, two tablespoons rum, and mix well until thoroughly amalgamated. Lightly butter a heavy, damp cloth the size of a napkin, sprinkle a little flour over, pour preparation into centre of cloth, fold up the four ends and lightly tie pudding. Boil in plenty of water for one and a half hours, lift up, let stand for five minutes, untie, turn on a hot dish, pour rum sauce (No. 41) over and serve.

Tuesday, Third Week of October Stewed Prunes (i) Malta Vita (1592) Eggs Cocotte with Oyster Crabs Tripe, Monticello (1935) Potatoes Pailles (611)

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2662. EGGS COCOTTE WITH OYSTER CRABS Thoroughly wash and drain on a cloth a half pint fresh oyster crabs. Heat a tablespoon melted butter in a frying pan, add crabs and fry for five minutes, briskly tossing them meanwhile. Pour in two tablespoons sherry and one and a half gills cream, season with three saltspoons salt, saltspoon grated nutmeg, and boil for five minutes. Evenly divide crabs in six cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper, equally divided, then set in oven for five minutes, remove and serve. Oysters, Baltimore Broiled Mutton Chops (49) Mashed Squash 2663. OYSTERS, BALTIMORE Wipe thirty-six large, fresh-opened oysters, season with a teaspoon salt and a half teaspoon pepper, then roll in a tablespoon oil on a plate, arrange on a double broiler and briskly broil them for three minutes on each side. Prepare six toasts, trim off crusts, place on a hot dish, place oysters on top, pour a maitre d'hotel butter (No. 7) over and serve. 2664. MASHED SQUASH Cut a small squash in pieces, peel and remove all the spongy part place in saucepan with enough water to cover, add a teaspoon salt, then boil for forty-five minutes, or till soft. Drain on a sieve, press them through potato masher into a saucepan, add one ounce good butter, season with a light teaspoon salt and a half teaspoon pepper, stir on fire for two minutes, remove, dress on a vegetable dish and serve. Olives Oysters (18) Salted Almonds (954) Calves' Tails, Allemande Halibut, Fleurette (319) Potatoes, Hollandaise (26) Entrecotes, Cabaret (245) French Flageolets (95) Orange- Water Ice (1229) 2665. CALVES' TAILS, ALLEMANDE Cut two calves' tails in half-inch pieces and place in a saucepan. Cut one each carrot, turnip and onion, two leeks and two branches celery in quarter-inch-square pieces and place them with veal, add an ounce butter, set pan on fire, brown for ten minutes and stir once in a while. Moisten with three and a half quarts water, add one piece knuckle of veal, season with two teaspoons salt and a half teaspoon pepper.

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WEDNESDAY, THIRD WEEK OF OCTOBER 817 Thoroughly wash and drain two ounces barley, add to soup and gently boil for two hours, being careful to skim the fat off surface once in a while. Take up knuckle, pour in one gill cream, boil for five minutes, pour soup into tureen and serve.

Wednesday, Third Week of October Baked Apples (44) Grape-Nuts (1371) Shirred Eggs, English Style Fried Brochette of Smelts Calf's Liver, Lyonnaise Potatoes Saute"s (135) 2666. SHIRRED EGGS, ENGLISH STYLE Cut from lean bacon six very thin slices, then cut each slice in two crosswise. Lightly butter six shirred-egg dishes, heat them on range, then arrange two pieces of the bacon in each dish and fry them for two minutes on each side. Carefully crack two fresh eggs in each dish, evenly season with a half teaspoon salt and two saltspoons pepper, lightly baste the yolks with a very little melted butter, set them in a very hot oven for three minutes, remove and serve.

2667. FRIED BROCHETTE OF SMELTS Thoroughly wipe twelve fresh medium smelts, place on a plate, season with a teaspoon salt and half teaspoon pepper. Cover with cold milk, let stand for fifteen minutes, lift up from seasoning and roll in flour.

Have six skewers, then carefully run a skewer through the eyes and tail of each smelt, taking two smelts on each skewer, place them in a frying basket, then fry in boiling fat for ten minutes. Remove, drain well, sprinkle a little salt over them, dress on a dish with folded napkin, decorate with six pieces lemon, a little parsley greens and serve. 2668. CALF'S LIVER, LYONNAISE Procure six four-ounce slices calf's liver and season all over with a teaspoon salt and half teaspoon pepper. Heat thoroughly two tablespoons leaf lard in a sautoire, add liver and briskly cook on open fire for two minute on each side. Take up liver, place on a plate, add to pan two sliced onions and fry until a light brown, adding a tablespoon flour. Stir well while heating for two minutes, then pour in a gill white broth (No. 701), two tablespoons vinegar, mix well, and let boil for ten minutes. Add the liver with a half teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons pepper. Mix well, cover pan and let cook for ten minutes, remove, dress liver on a hot dish, pour all contents of pan over and serve.

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Scallops, Baton Rouge Sausage, Gratine"e Rice au Lait de Cocoa (974) 2669. SCALLOPS, BATON ROUGE Place one and a half pounds very fresh scallops in a saucepan with one gill white wine, two branches parsley and a half teaspoon salt, boil for five minutes, then take up parsley. Lightly brown six finely chopped shallots in two tablespoons melted butter in small saucepan, then add two Spanish sweet red peppers cut in small pieces, and cook for three minutes. Add a teaspoon flour, mix well, strain scallop liquor into this pan, add a tablespoon tarragon vinegar and mix until it comes to a boil. Add scallops, mix lightly, cook for five minutes longer, pour scallops into a deep, hot dish and serve.

2670. SAUSAGE, GRATINE'E Boil six medium potatoes in salted water for thirty-five minutes, drain, then press through a potato masher into a saucepan. Add one ounce grated Parmesan cheese, one egg yolk, one ounce butter, a half teaspoon salt, two saltspoons pepper, a saltspoon grated nutmeg, and stir with a wooden spoon on the fire for five minutes. Dress the pure*e dome shape on a baking dish. Split twelve country sausages in halves lengthwise, place in a frying pan with a tablespoon melted butter and cook for two minutes on each side. Lift up with a fork, arrange them around and against the mashed potatoes, pour butter in pan over all and sprinkle a little fresh bread crumbs on top. Set in oven until a nice brown colour, or about twelve minutes, remove and send to table in same dish.

Consomme", Diablotin Troncons of Mackerel, Bergere Potatoes Mignons (2459) Noisettes of Mutton, Norwegienne Roast Capon au Cresson (378) Escarole Salad (too) Charlotte Russe au Cafe 2671. CONSOMM£, DIABLOTIN Prepare a consomme* (No. 52), strain into another saucepan and keep simmering. Cut from a stale sandwich loaf six quarter-inchthick slices and toast them to a light colour. Mix on a plate two ounces grated Parmesan cheese with two saltspoons cayenne, then evenly spread cheese, etc., on the six toasts. Place toasts on a baking sheet, set in oven for six minutes or till a nice golden colour. Remove, cut them into small lozenge pieces, pour the consomme* into a soup tureen, place diablotin on top and serve.

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THURSDAY, THIRD WEEK OF OCTOBER 819 2672. TRONCONS OF MACKEREL, BERCERE Cut head and tail off a three-pound fresh Spanish mackerel, trim oft fins and cut it into six even, crosswise pieces, season with a teaspoon sah and keep on a plate. Cut the white parts of four leeks into julienne strips, keeping the green parts for soups. Place them in a saucepan with a tablespoon butter, cook for five minutes, then add the fish. Sprinkle two tablespoons flour over all. Moisten with a tablespoon vinegar, teaspoon lemon juice, gill white wine and two gills water. Shuffle a little, cover pan, briskly boil for five minutes, then set in oven for thirty minutes, remove, dress on a hot dish, sprinkle a little parsley 2673. NOISETTES OF MUTTON, NORWEGIENNE Procure six small four-ounce steaks cut from a leg of tender mutton and neatly pare to a round shape. Place them on a plate with one and a half tablespoons oil, a tablespoon vinegar, saltspoon thyme, crushed bay leaf, teaspoon salt and a half teaspoon pepper. Repeatedly turn noisettes in the seasoning, then let infuse for two hours, turning them once in a while. Peel and core four sound apples, place in a saucepan with one ounce butter and two tablespoons sugar, then cook them on a brisk fire fifteen minutes. Press them through a sieve into another saucepan, add one egg yolk and sharply stir while cooking for two minutes. Add a teaspoon freshly grated horseradish, mix well and place in a sauce bowl. Lift up noisettes from seasoning, roll in bread crumbs, arrange on a broiler, broil for four minutes on each side, dress on a hot dish and serve them with the sauce separately.

2674. CHARLOTTE RUSSE AU CAF£ Prepare a charlotte russe (No. 939), mixing well two tablespoons strongly made cold coffee in the whipped cream.

Thursday, Third Week of October Cero Fruto (1610) Fried Poached Eggs, PeYigueux Whitebait with Curry Potatoes, O'Brien (1714) Kiimmel Cakes (1691) 2675. FRIED POACHED EGGS Have three quarts boiling water in a saucepan with three tablespoons vinegar and a tablespoon salt. Crack six fresh eggs in the boiling water and poach for four minutes, lift them up with a skimmer and drop in

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cold water. Proceed in same manner with six more, take up from water, neatly trim to round shape and drain them on a cloth. Finely chop one medium truffle and two ounces cooked, lean ham, mix both on a plate, roll eggs in a little melted butter, then in mixture and dip them in bread crumbs. Arrange in a frying basket, fry in boiling fat for two minutes, lift up and drain them well in the basket. Sprinkle a little salt over, dress on dish with a folded napkin, decorate with a little parsley and serve.

2676. WHITEBAIT WITH CURRY Dip one pound fresh, well-cleaned and wiped whitebait in cold milk, take up and place on a sieve. Sprinkle over two handfuls cornmeal flour, tossing well while adding, place in frying basket, fry in boiling fat for two minutes, remove, drain well in the basket. Mix on a saucer a teaspoon salt, teaspoon curry powder and saltspoon cayenne, then sprinkle it over the whitebait while tossing in basket, dress on a dish with folded napkin, decorate with six quarters of lemon and serve.

Clam Desire" (1465) Hassani Jerusalem Artichokes Rissol6 (2140) Tapioca Pudding (5 74) 2677. HASSANI Cut in half-inch-square pieces one onion, two shallots, half a seeded green pepper, a seeded, fresh red tomato, a peeled and cored apple and a bean of garlic. Melt a heavy tablespoon butter in a saucepan, add the above articles, sprinkle a tablespoon flour over, stir well, then add two pounds raw lean venison cut in three-quarter-inch-square pieces, and stir well with spatula while browning for five minutes. Add a good teaspoon curry powder, teaspoon salt, three saltspoons white pepper, a saltspoon grated nutmeg, saltspoon cayenne, and moisten with a pint and a half water. Tie in a bunch one leek, two branches parsley, one branch chervil, small sprig thyme, clove, and add to the curry with a piece of lemon rind and twenty-four picked, green string beans cut in two. Mix well, cover pan, boil for ten minutes, then set in oven for forty minutes. Remove, take up bunch of herbs and lemon peel. Prepare a rice curry (No. 490) dress it crown-like on a hot dish, pour curry in centre and serve with Indian chutney and Bombay duck, if at hand. Cream, Kalamazoo Filet of Sole, Marguerite Potatoes en Coquilles Larded Filet of Beef, Madeira (640) Tomato, Athenienne (1410) Roast Squabs with Cress (831) Ice Cream Mogador (noo)

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FRIDAY, THIRD WEEK OF OCTOBER 821 2678. CREAM, KALAMAZOO Finely slice a medium carrot, onion, two leeks, ten branches celery and three medium-sized, raw beetroots, place in saucepan with an ounce butter and cook for ten minutes, carefully stirring meanwhile. Moisten with one and a half quarts each broth (No. 701) and water, season with a teaspoon salt and a half teaspoon pepper. Crack in small pieces a few raw or cooked chicken bones if at hand, then let slowly boil for one and a half hours. Place in a bowl two and a half ounces rice flour, pour into it two gills milk and one gill cream, whisk until well diluted, then pour it in the soup. Mix well until it comes to a boil, let boil for five minutes, then add half an ounce butter and mix well for one minute. Strain cream through sieve into a basin, then through cheesecloth into a soup tureen, and serve with a plate of croutons (No. 23) separately. 2679. FILET OF SOLE, MARGUERITE Lift up the filets from a three-and-a-half -pound fresh flounder, carefully skin, then cut each filet into three slanting, equal pieces. Arrange on a lightly buttered baking dish, sprinkle over them three very finely chopped shallots and two finely chopped, fresh, peeled mushrooms. Season with a teaspoon salt and two saltspoons pepper, pour in white wine to just cover them, let come to a boil on the range, then set in oven with door open for twenty minutes.

Mix in a small saucepan a tablespoon each butter and flour, pour fish liquor in this pan, mix well until it comes to a boil, then add six freshly opened mussels and twelve cooked, shelled shrimps. Mix well, cook for five minutes, pour sauce over fish, then set in very hot oven for three minutes, remove and serve.

2680. POTATOES EN COQUILLES Wipe six good-sized potatoes, place on a roasting pan and bake in oven for forty-five minutes, remove, then cut in two lengthwise. Scoop out all the soft part and press it through sieve into a saucepan, add two ounces grated, cooked lean ham, one teaspoon chopped parsley, one ounce butter and two egg yolks. Season with a half teaspoon salt, three saltspoons white pepper, half saltspoon grated nutmeg, and briskly stir while cooking on range for five minutes. Beat up whites of the two eggs to a stiff froth, add to the preparation, gently mix, then fill up cavities of the twelve half shells. Place on a tin, sprinkle a little grated Parmesan cheese over, set in oven for ten minutes, remove and serve. Friday, Third Week of October Muskmelons (2056) Oatmeal Porridge (a) Scrambled Eggs with Oysters Chicken Livers en Brochettes (600) Cornmeal Pones <OQo)

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2681. SCRAMBLED EGGS WITH OYSTERS Place eighteen freshly opened oysters with their own liquor in a saucepan with one gill water and three saltspoons salt. Let boil for three minutes, then skim froth off surface. Mix in a small saucepan a tablespoon melted butter with tablespoon flour, strain the oyster broth through a cloth into this pan, add one saltspoon cayenne pepper and mix continually on fire until it comes to a boil. Cut the oysters in quarters, add to the sauce, mix well, cook for one minute and keep hot. Prepare plain scrambled eggs (No. 193), dress half the quantity in a deep dish, pour oysters and sauce over, cover with balance scrambled eggs and serve.

Fish Chowder, Tokio (1002) Scallops, Colbert Pork Cutlets, Van Volkenberg 2682. SCALLOPS, COLBERT Place one and a half pounds fresh scallops in saucepan with half gill white wine and just enough water to cover them, season with half teaspoon salt and let boil for five minutes. Strain liquor into another saucepan and let reduce on open fire to a glaze, then pour in two light gills dejni-glace (No. 122), the juice of half a lemon and a half teaspoon freshly chopped parsley. Mix well and let briskly boil for ten minutes, shift pan to corner of range, incorporate little by little a half ounce fresh butter, and pour sauce into scallops pan. Mix well, then dress scallops in a deep, hot dish, arrange six heart-shaped croutons (No. 90) around and serve.

2683. PORK CUTLETS, VAN VOLKENBERG Procure eight pork chops, remove all meat from bones, then chop it very fine with four peeled, fresh mushrooms, half bean sound garlic, half teaspoon chopped parsley and an ounce cooked, smoked beef tongue. Place this hash in the mortar with an egg yolk, a teaspoon salt, two saltspoons cayenne pepper and saltspoon grated nutmeg, then pound to a smooth pulp. Divide preparation in six equal parts, giving nice cutlet forms, detach small rib bones from loin bone, then insert bones in cutlet so as to give a chop:like appearance, dip in beaten egg and lightly turn in bread crumbs.

Thoroughly heat two tablespoons leaf lard in a sautoire, place cutlets in pan one beside another, and briskly cook for three minutes on each side. Remove all fat from pan, pour in one gill tomato sauce (No. 16), one gill white broth (No. 701), cover pan and set in oven for forty-five minutes, frequently basting them meanwhile. Remove, prepare a potato pure*e (No. 178), dress on a hot dish in pyramid shape, arrange

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cho] and FRIDAY, THIRD WEEK OF OCTOBER 823 chops around base, skim fat off surface of sauce, strain it over chops Celery (86) Sardines (1148) Potage, Catherine Codfish, Coudert (705) Lamb Steaks with Pur^e of Chestnuts (1018 String Beans, Etuve"s Lobster Patties, Augusta (i6ia) Broiled Snipe with Bacon Rice-Orange Pudding (1120) 2684. POTAGE, CATHERINE Place in a saucepan a pound of fresh fish bones, one sliced carrot, one sliced onion, two branches celery, two branches parsley, one sprig thyme, one bay leaf and one clove. Moisten with three quarts water, season with two teaspoons salt, and let boil for one hour. Mix in a saucepan one ounce butter with two ounces flour. Strain the fish broth into this pan, mix on the fire until it comes to a boil, and let slowly boil for thirty minutes. Shell a pint of cooked shrimps, cut half of them in three pieces each and keep on a plate till required. Place the uncut shrimps and shells in a mortar and pound to a smooth paste, then add it to the soup. Mix well, and let boil for fifteen minutes. Strain the soup through a sieve into a basin, then through cheesecloth into another saucepan, pour in one gill milk and same quantity cream, mix well and let boil for five minutes. Add the shrimps, with three tablespoons cooked, green peas and saltspoon cayenne pepper, boil for three minutes, pour into a tureen and serve.

2685. STRING BEANS, ETUVE"S Carefully string a quart fresh, tender string beans, cut in two, place in a saucepan, and pour in white broth enough to cover them. Finely chop a branch parsley, half bean sound garlic, and add to beans. Season with a teaspoon salt, half teaspoon pepper, mix well, cover saucepan with a towel, place lid on, and let cook for forty-five minutes. Uncover, add an ounce butter, carefully mix with a fork, dress on a vegetable 2686. BROILED SNIPE WITH BACON Pick, singe and cut legs off six fat snipe, pick out eyes, split open down back without separating, draw and neatly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn snipes in seasoning, arrange on a double broiler, and broil over a brisk fire for three minutes on each side. Prepare six pieces toast cut in two-inch squares, arrange them on hot dish, place snipe over toasts, then arrange six thin slices freshly broiled bacon (No. 13) on top and

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Saturday, Fourth Week of October Baked Pears (216) Quaker Oats (105) Eggs, Palermitaines Salisbury Steaks (347) Potatoes, Alfonso Cinnamon Griddle Cakes (1195) 2687. EGGS, PALERMITAINES Peel and remove seeds from three fresh tomatoes cut in very small square pieces, then place them in a baking dish. Add six anchovies in oil cut in short pieces, one ounce smoked beef tongue cut in exceedingly small square pieces, season with a half teaspoon salt, three saltspoons pepper, pour one tablespoon good olive oil over, and set dish on range for ten minutes. Remove, crack twelve fresh eggs over this stew, season with half teaspoon salt and two saltspoons pepper, set eggs in oven for six minutes, remove and serve in the same dish.

2688. POTATOES, ALFONSO Cut four good-sized, peeled, cold boiled potatoes in quarter-inch pieces; cut in same shape three Spanish sweet red peppers. Place both in a saucepan with one gill milk, half gill cream and one teaspoon salt, mix well and cook for fifteen minutes.

Mix on a plate an ounce butter with a teaspoon flour, add little by little to potatoes, and continually stir until thoroughly mixed. Transfer potatoes into a baking dish, sprinkle a tablespoon Parmesan cheese over, set in oven for ten minutes, remove and serve.

Oysters, Pauvrette Lamb Kidneys, Caesar Macaroni, Swiss (1606) Beignets, Italienne (790) 2689. OYSTERS, PAUVRETTE Open thirty-six good-sized fresh oysters and keep in their deep shells, being careful to detach the eyes, then -place them (in their half shells) on a roasting pan. Equally season with a teaspoon salt and half teaspoon paprika, cover each oyster with a little bread crumbs, pour a little melted butter over each, then set in hot oven for ten minutes, or until they have attained a nice golden colour. Remove, carefully take up, dress on hot dish, and send to table with six quarters lemon. 2690. LAMB KIDNEYS, OESAR Skin, without cutting them, twelve fresh lamb kidneys, place in a frying pan with one tablespoon melted lard, fry to a light colour, take

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SATURDAY, FOURTH WEEK OF OCTOBER 825 up with fork and place them in a cocotte dish. Cut two ounces lean raw pork in half-inch-square pieces and fry for five minutes in pan in which kidneys were cooked, lift up pieces with skimmer and place with kidneys.

Cut two large, peeled raw potatoes in half-inch-square pieces, fry in same pan for ten minutes, drain and add to cocotte dish with the rest. Finely chop six sound shallots, two branches parsley, one branch chervil and twelve branches chives, then sprinkle this mixture evenly over the kidneys, and so on. Season with a light teaspoon salt and a half teaspoon pepper, pour in half gill white wine and gill tomato sauce (No. 1 6), cover cocotte, set in oven for one hour, remove and serve in cocotte without uncovering.

Potage, Dobruska Weakfish, Venitienne (1796) Potatoes, Chateau (208) RouSlle of Veal, Chepolata Lima Beans, Hollandaise Roast Goose, Britannia Romaine Salad (214) Jelly, Yvette (1559) 2691. POTAGE, DOBRUSKA Place in a saucepan one and a half quarts each water and white broth (No. 701), with one gill white wine. Tie in a bunch two leeks, two branches each celery and parsley, one Branch chervil, and add to broth.

Thoroughly wash and drain four ounces barley, add to soup with a teaspoon salt and half teaspoon pepper, then let slowly boil for one hour and forty-five minutes. Remove bouquet, pour soup into tureen, and serve with six slices toasted French bread separately. 2692. ROUELLE OF VEAL, CHEPOLATA Have a three-pound piece sawn from a leg of white, tender veal, and season it all around with a good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a round braising pan, add veal, briskly fry on range for ten minutes on each side, take it up and keep on a plate. Add mirepoix (No. 271) to pan, brown it for six minutes, replace veal on top of vegetables, pour in three gills water, two gills each demi-glace (No. 122) and tomato sauce, season with half teaspoon salt, cover pan, boil on range for ten minutes, set in oven for a full hour, remove to oven door and let stand till required. Slit on one side twelve large chestnuts, roast them in oven for thirty minutes, remove, shell and peel, then place in a sautoire. Peel twelve small white onions, brown in a frying pan with a tablespoon melted butter for ten minutes, frequently tossing meanwhile, then add to chestnuts. Cut three country sausages in two crosswise, add to onion pan, briskly cook for two minutes, then add to chestnuts. Strain veal gravy over pan (with chestnuts) let boil for fifteen minutes, dress veal on a large dish, pour contents of pan over and serve.

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2693. LIMA BEANS, HOLLAND AISE Boil one pint shelled, fresh lima beans in a quart boiling water with a teaspoon salt for forty minutes. Drain well on a sieve, replace in pan, pour in a Hollandaise sauce (No. 26), mix well, dress on a hot dish and ROAST GOOSE, BRITANNIA Prepare the goose same as No. 1109, but substituting Britannia for apple sauce.

2694. SAUCE, BRITANNIA Peel, core and finely slice four good-sized apples, place in a saucepan with half gill water and saltspoon salt, set pan on fire and cook till almost dry, which will take about fifteen minutes, being careful to stir very frequently meanwhile, then add one tablespoon freshly grated horseradish, mix well, press apple puree through sieve into a bowl, add two tablespoons orange marmalade, one ounce fine sugar and juice of an orange, mix thoroughly, pour sauce into a bowl and serve. Sunday, Fourth Week of October Baked Apples (44) Swiss Mush (2564) Shirred Eggs, Luneville Porgies Saute", Senart (1475) Beefsteaks, Maitre d'H6tel (172) 2695. SHIRRED EGGS, LUNEVILLE Lightly butter six shirred-egg dishes and evenly sprinkle over them one teaspoon freshly chopped chives, carefully crack two fresh eggs into each dish, season equally with a half teaspoon salt and two saltspoon s pepper, pour a tablespoon good cream over each dish, set in oven for five minutes, remove, and immediately send to the table. Crab-meat Patties Goose Pilaff (1569) 2696^ CRAB-MEAT PATTIES Prepare and keep hot six small patties (No. 929). Have one and a half pounds crab meat in a sautoire with a half gill sherry and teaspoon salt, cover pan and keep on range till required. Mix in a small saucepan two tablespoons melted butter with two light tablespoons flour, pour in one gill each milk and cream, season with saltspoon each cayenne and grated nutmeg, mix on fire until it comes to a boil, then pour sauce into

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SUNDAY, FOURTH WEEK OF OCTOBER 827 crab-meat pan, mix well and let cook for five minutes. Dilute two egg yolks with two tablespoons cream, the juice of quarter of a lemon, and add to pan, then gently mix with wooden spoon for three minutes, but do not allow to boil again. Dress the six patties on a hot dish, evenly divide crab meat in them, place covers on and serve. Consomme", Portugaise Broiled Tranches of Salmon, Tartare Filet Mignons, Bennett Beignets of Cauliflower (1161) Sweetbreads, Montebello (1029) French Peas (145) Punch, Francaise (36) Teal Ducks, Cold Orange Sauce Canteloupe en Surprise (2377) 2697. CONSOMM£, PORTUGAISE Prepare a consomme (No. 52), strain into another pan and keep simmering. Soak eighteen prunes in cold water during night, drain on sieve, then place in small saucepan with an ounce sugar, half a cinnamon stick, one pint water, cover pan and let boil for fifteen minutes, then keep hot. Cut white parts of two leeks in julienne-shaped strips, place in a saucepan with teaspoon melted butter and brown for ten minutes, occasionally stirring meanwhile. Pour in two gills of the consomme, let cook until nearly dry, add leeks, drain the prunes and also add, pour into a soup tureen and serve.

2698. BROILED TRANCHES OF SALMON, TARTARE Procure three three-quarter-pound fresh salmon, scale, wash and thoroughly wipe them. Place on a dish with a teaspoon salt, half teaspoon pepper, the juice of a lemon, a tablespoon oil and leaves from a branch parsley. Repeatedly turn salmon in seasoning, then let infuse for thirty minutes, being careful to turn pieces in seasoning quite frequently, arrange on a broiler, and broil for six minutes on each side. Remove, dress on a hot dish, one overlapping another, decorate with a little parsley, six quarters lemon, and serve with tartare sauce (No. 48) 2699. FILET MIGNONS, BENNETT Remove skin and neatly trim a two-pound piece nice, tender filet of beef. Cut it in six equal pieces, season with a teaspoon salt, half t -aspoon pepper, and keep on a plate until required. Peel, carefully 'A ash and drain well twelve good-sized fresh mushrooms, place in a i* i utoire with a tablespoon melted butter, and gently cook for five minutes < >:i each side. Sprinkle over a half teaspoon salt, squeeze in juice of a

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quarter of lemon, add two tablespoons sherry, shuffle well and keep them hot on range.

Prepare six round pieces toast, two inches in diameter and quarter of an inch thick, spread a teaspoon of pate de foie gras over each, then place on a hot dish.

Thoroughly heat a tablespoon melted butter in frying pan, place mignons in pan one beside another, and briskly cook for three minutes on each side. Dress them on top of toast, arrange two mushrooms over each mignon, pour Bennett sauce over all and serve very hot. 2700. SAUCE, BENNETT Thoroughly wash, wipe and slice four fresh mushrooms, place in a saucepan with three finely chopped shallots, one teaspoon butter, and cook on fire for five minutes, stirring once in a while. Pour in one gill white wine, let reduce to almost a glaze, then pour in one and a half gills demi-glace (No. 122). Add four stoned and finely sliced large olives, six fresh tarragon leaves, and season with two saltspoons salt and one saltspoon cayenne pepper. Mix well, let boil for ten minutes, remove to table, add little by little a half ounce good butter, mix with spoon while adding it, then use as required.

TEAL DUCKS, ORANGE SAUCE Prepare the ducks same as in No. 561, but serving a cold orange sauce instead of the currant jelly.

2701. COLD ORANGE SAUCE Place in a bowl six tablespoons currant jelly with one and a half ounces sugar and the grated rind of two oranges. Sharply stir with wooden spoon for five minutes, then squeeze in juice of the two oranges and one lemon, pour in two tablespoons port or sherry, and mix whole well together; season with a saltspoon each salt and cayenne, mix well again, strain sauce into a sauce bowl and serve.

Monday, Fourth Week of October Rice Flour (464) Sailors' Omelette Veal Cutlets, Tomato Sauce (55) 2702. SAILORS' OMELETTE Lightly rub inside of a bowl with a bean garlic, then carefully crack in eight fresh eggs. Add a half teaspoon each anchovy essence and salt, a saltspoon cayenne, half teaspoon chopped parsley, and sharply beat up with a fork for two minutes. Remove skin and bones from a two-

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MONDAY, FOURTH WEEK OF OCTOBER 829 ounce piece smoked salmon, cut it in quarter-inch-square pieces, place in frying pan with two tablespoons melted butter and fry for five minutes, tossing well meanwhile. Drop in eggs, mix with fork for two minutes, then let rest for half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on hot dish and serve. Soft Clams, Vaudeville (932) Shoulder of Mutton, Bon-Veillard 2702 A. SHOULDER OF MUTTON, BON-VEILLARD Procure a tender, fat shoulder mutton, entirely bone it, season all over with a good teaspoon salt, half teaspoon pepper, roll up shoulder and tie with strings. Place some trimmings of larding pork in a small roasting pan, lay shoulder on top, baste it with a tablespoon melted butter, set in oven for thirty minutes, turning shoulder and basting with a little hot water once in a while. Remove and place shoulder in a baking dish. Finely slice two medium, white onions, place in frying pan with fat of shoulder pan and cook for ten minutes, tossing once in a while. Add four medium, finely sliced, peeled raw potatoes to the onions, season with a teaspoon salt and cook for fifteen minutes more, frequently tossing meanwhile. Arrange potatoes around shoulder on dish, pour a little melted butter over all, set in the oven for thirty-five minutes more, remove, untie shoulder and immediately send to the table.

Potage, Auvergnat Boudins of Pickerel, Volga Venison Steaks, Vigneron Spinach, Martha (1534) 2703. POTAGE, AUVERGNAT Thoroughly heat two tablespoons lard in a saucepan, add two finely sliced leeks, one sliced onion and two ounces salt pork cut in small pieces, set pan on fire and cook for ten minutes, frequently stirring meanwhile. Add one crushed bean garlic and two branches parsley, stir well, add three sliced, peeled raw potatoes, a pint fresh, crushed tomatoes and half pint lentils previously boiled in water for ten minutes, pour in a quart broth (No. 701) and one and a half quarts water, season with a teaspoon salt, half teaspoon pepper, add two bay leaves, mix well, cover pan and let simmer on corner of range for two hours, occasionally mixing meanwhile. Remove, pour soup through sieve into a basin, then through strainer into a saucepan, add half ounce good butter, one gill milk, and mix potage on range with wooden spoon while cooking for

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five minutes. Pour pure*e into a soup tureen, adding bread croutons (No. 23) and serve.

2704. BOUDINS OF PICKEREL, VOLGA Neatly trim skin and bones from a small three-pound pickerel, cut the perfect meat in small pieces, and place it in mortar with one whole egg. Thoroughly pound for two minutes, add one egg yolk, pound again for two minutes more, add another, sharply pound again, then finally add bread panada (No. 1795), another egg yolk, and briskly pound for five minutes, or until smooth. Remove paste from mortar and rub it through a wire sieve into a large bowl, set bowl on broken ice, add to force one teaspoon salt, two saltspoons cayenne, one finely chopped truffle, two tablespoons sherry, and sharply stir with wooden spoon for five minutes. Divide preparation in twelve even parts, roll each part on a lightly floured table to egg form, lightly flatten with knife blade, arrange boudins in a sautoire, cover with hot water, add a teaspoon salt and boil for two minutes. Lift up and drain on a cloth, dip in beaten eggs, then roll them in bread crumbs. Thoroughly heat two tablespoons butter in frying pan, arrange the boudins in and fry for five minutes on each side. Remove, dress on a dish with folded napkin, decorate with a little parsley greens, and serve with Hollandaise vert-pre sauce separately.

2705. SAUCE HOLLANDAISE, VERT-PRE"

Have two and a half ounces butter, fresh if possible, or salted, thoroughly wash it in cold, fresh water, divide in two even parts, and place half in a bowl to lightly melt on range shelf. Place in a mortar two wellwashed branches parsley, one branch chervil, one peeled shallot and six watercress leaves. Thoroughly pound these herbs till quite smooth, then add the unused butter, pound again for one minute, then press butter through fine sieve into a bowl.

Place in a small saucepan two egg yolks, one tablespoon vinegar and one teaspoon lemon juice. Place pan on corner of range, sharply whisk for five minutes, and gradually pour in drop by drop the melted butter. When the melted butter is all dropped in add also little by little the green butter and briskly whisk while adding both. Remove to table, mix for three minutes longer, press sauce through a cloth into bowl and 2706. VENISON STEAKS, VIGNERON Procure six four-ounce, tender venison steaks, place them in an earthen jar with a sliced onion, bean crushed garlic, sprig each thyme and marjoram, blade ma-ce, bay leaf, clove, branch parsley and branch chervil. Pour in enough claret to just cover the steaks, season with a teaspoon salt, half teaspoon pepper and teaspoon fresh crushed allspice. Cover pan and let infuse over night, if possible, or as long as you can. Forty-five minutes before serving lift up, wipe and keep them on a plate. Place marinade in saucepan and let reduce on open fire to half the quantity, strain gravy through a cheesecloth into another saucepan, add

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TUESDAY, FOURTH WEEK OF OCTOBER $31 three tablespoons currant jelly, a gill tomato sauce (No. 16), mix well and let boil for fifteen minutes, then keep hot. Pick off grapes from a pound of white grapes, place in frying pan with a tablespoon melted butter, briskly fry for five minutes and keep hot. Lightly roll steaks in a tablespoon oil, arrange on a broiler and cook over a lively fire for five minutes on each side, dress on a large, hot dish, arrange grapes around, pour sauce over and serve.

Tuesday, Fourth Week of October Stewed Prunes (i) Quaker Oats (105) Eggs Cocotte, Champfitre Calves' Brains, Brown Butter (2258) Grilled Potatoes (1344) Orange Cakes (1984) 2707. EGGS COCOTTE, CHAMPETRE Slit on both sides twelve good-sized Italian chestnuts, place in a roasting pan, roast for twenty-five minutes, remove, shell and peel, place in a saucepan with enough cold milk to cover them, season with two saltspoons salt, one saltspoon cayenne, lightly mix and cook for twenty-five minutes. Remove, press them through a sieve into another small saucepan, add a gill cream and tablespoon sherry, mix well and bott for five minutes. Evenly pour this preparation in six egg-cocotte dishes, crack two fresh eggs in each dish, evenly season with half teaspoon salt and two saltspoons pepper, place cocotte on a tin, set in oven for six minutes, remove and serve.

Lobster Curry, McQuade (489) Gibelotte of Rabbits Macaroni au Gratin (160) Golden Toast with Apricots 2708. GIBELOTTE OF RABBITS Cut in twelve even pieces one fresh, well-cleaned rabbit, place in stone jar with a sliced onion, two branches parsley, a teaspoon salt, half teaspoon pepper and two gills good vinegar. Mix well, let marinade for two hours, lift up pieces and drain on a cloth. Finely chop one ounce larding pork, place in frying pan, and when thoroughly melted add three ounces salt pork cut in one-third-inch pieces, then brown until a nice.golden colour. Take up pieces of bacon with skimmer and keep on a plate. Arrange rabbit pieces in pan, briskly cook for five minutes on each side, sprinkle over two tablespoons flour and stir well. Moisten up to height of pieces with one-third white wine, two-thirds white broth (No. 701), mix well and let boil for ten minutes. Take up pieces with fork, place in saucepan and strain sauce through Chinese strainer over

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rabbit. Gently brown twelve small white onions in frying pan with a tablespoon lard and add to rabbit with a bean garlic. Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf, clove, and add to pan. Season with half teaspoon salt and two saltspoons pepper, add bacon, mix well, cover pan and let cook for ten minutes. Add six sliced, peeled, fresh mushrooms and cook for eight minutes. Take up bouquet and garlic, skim fat from surface, dress on a dish, arrange six heart-shaped bread croutons (No. 90) around and serve. 2709. GOLDEN TOAST WITH APRICOTS Open a pint can apricots, strain liquor into a saucepan, cut apricots in thin slices, add an ounce sugar to liquor and let reduce on fire to half the quantity. Pour in a tablespoon each maraschino and Swiss kirsch, add apricots, mix well and keep hot. Cut from a loaf stale French bread twelve slices one-third of an inch thick. Mix in a bowl one fresh egg, a tablespoon sugar, two gills milk and six drops vanilla essence. Thoroughly heat two tablespoons melted butter in a large frying pan, dip the slices of bread in the custard, then lay in pan one beside another and cook for three minutes on each side. Lift up, dress on a dish, pour apricots evenly over them and serve.

Radishes (58) Canape's, Moreno Russe (355) Potage, Rouennaise Filet of Halibut, Chevreuse Potatoes, Dauphine (415) Duckling Brais£ a 1'Orange (1863) French Flageolets, Cubannaise Roast Leg of Mutton, Currant Jelly (522) Pistache Ice Cream (645) Langues de Chats (890) 2710. POTAGE, ROUENNAISE Cut in half-inch squares one pound lean raw mutton, and in quarterinch pieces two white turnips, a good-sized onion and three leeks. Place mutton and vegetables in a saucepan with an ounce butter and nicely fry for ten minutes, frequently stirring meanwhile. Moisten with two and a half quarts broth (No. 701), season with a teaspoon salt and a half teaspoon pepper, then let slowly boil for fifteen minutes. Add two ounces rice and one good-sized, peeled raw potato cut in quarter-inch squares, then let slowly boil for forty-five minutes. Add half ounce butter and half gill cream, mix well, boil for three minutes, skim fat off surface, pour soup into a tureen and serve.

2711. FILET OF HALIBUT, CHEVREUSE Procure a three-pound piece of the tail part of a fresh halibut, split in two, remove spinal bone and skin, then cut each half in three slanting equal pieces. Neatly flatten, season with a teaspoon salt and half teaspoon pepper, fold in two and lightly beat with the blade of a knife.

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WEDNESDAY, FOURTH WEEK OF OCTOBER 833 Pare them to heart-shaped forms, place in a lightly buttered sautoire, add half gill white wine, gill water, branch parsley, juice of a quarter lemon and three saltspoons salt. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up filets and dress on a hot dish, crown-like. Reduce gravy on range to a glaze, then pour in one and a half gills tomato sauce (No. 1 6), mix well and let boil for eight minutes. Shift pan to corner of range, incorporate little by little half ounce butter, sharply mixing with whisk while adding, strain sauce over fish and serve. 2712. FRENCH FLAGEOLETS, CUBANNAISE Open a pint can French flageolets, plunge in a pint boiling water, boil for five minutes and drain on a sieve. Heat one and a half tablespoons melted butter in a saucepan, add one each chopped onion and seeded green pepper and gently brown for five minutes, frequently stirring meanwhile.

Peel, cut in halves, remove seeds, then cut in small pieces two large red tomatoes and add to pan with flageolets. Season with half teaspoon each salt and sugar, two saltspoons pepper, mix well and gently cook for fifteen minutes, occasionally stirring meanwhile. Mix on a saucer a teaspoon butter with teaspoon flour and add to flageolets, mix until well thickened, dress flageolets in a vegetable dish and serve. Wednesday, Fourth Week of October Oranges (104) Farina Gruel (74) Shirred Eggs with Truffles Weakfish Saute, Chervil (1599) Sausage, Porto Rico (1788) Potatoes, Maitre d 'Hotel (312) 2713. SHIRRED EGGS WITH TRUFFLES Finely slice a medium truffle, place in small saucepan with a tablespoon each sherry and demi-glace (No. 122), add half saltspoon cayenne pepper, mix well and let boil three minutes. Lightly butter six shirredegg dishes, crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons pepper evenly divided, set eggs in oven for five minutes, remove, evenly divide truffles over and serve. Oysters, Herman Re"chauflte of Mutton with Rice Fried Cucumbers (1715) Roly-Poly Pudding (2278) 2714. OYSTERS, HERMAN Prepare half the quantity only of spinach veloute* (No. 1763). Open thirty-six good-sized fresh oysters and keep them on their deep shells,

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being careful to detach eyes from shells. Season evenly with a teaspoon salt and half teaspoon paprika, squeeze over juice of a lemon, evenly spread spinach over oysters and place them in a small roasting pan. Sprinkle a little grated Parmesan cheese over, set in oven for fifteen minutes, remove, dress on a dish and serve.

2715. R£CHAUFF£ OF MUTTON WITH RICE Cut in half -inch-square pieces all meat from leg of mutton left over from yesterday. Heat in a small saucepan an ounce butter, add one finely chopped white onion and cook for five minutes, stirring well once in a while. Dredge in one ounce flour, stir well, then pour in a pint broth, mix well and let boil for ten minutes. Add mutton, season with a teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, mix well, then slowly cook on range for thirty minutes, occasionally mixing. Dilute an egg yolk in two tablespoons cream, add to mutton, then mix while heating for two minutes. Dress a boiled rice (No. 113) on a hot dish crown-like, pour mutton in centre and serve. Bisque of Grouse Fresh Mackerel, Italienne (1347) Potatoes Croquettes with Parmesan Cheese Entrecotes, Sauce Picard Celery, Genevoise Roast Capon (378) Escarole Salad (100) Vanilla E*clairs (1651) 2716. BISQUE OF GROUSE Cut head and feet off a fine fat grouse, draw and wipe. Cut breasts in small pieces and thoroughly pound in mortar with two egg yolks to a pulp, remove, place on a plate and keep until required. Cut legs and carcass in small pieces. Cut a carrot, onion, four shallots, bean garlic and two branches celery in slices. Thoroughly heat one ounce butter in a saucepan, add all grouse bones, vegetables, and nicely brown for fifteen minutes, occasionally stirring meanwhile. Sprinkle over two tablespoons flour, stir well while heating for two minutes, moisten with a pint each demi-glace (No. 122) and pure tomato juice and three pints broth (No. 701). Add a sprig thyme, bay leaf, clove, teaspoon allspice and half gill sherry. Season with a teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, mix well and let slowly boil for one hour, mixing "once in a while. Then add little by little the pure*e, sharply mix with a wooden spoon while cooking for five minutes, strain the bisque through sieve into a basin, then through Chinese strainer into a soup tureen, and serve with a plate of bread croutons N. B. Any kind of game, such as partridges, pheasants, blackcocks, ptarmigans, wild ducks, etc., can be used in place of the grouse.

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THURSDAY, FOURTH WEEK OF OCTOBER 835 2717. POTATO CROQUETTES WITH PARMESAN CHEESE Prepare a brioche potato puree (No. 91), adding to the pure*e a tablespoon grated Parmesan cheese, thoroughly stir and divide preparation in twelve even parts. Roll them out on a lightly floured table to corklike shape, dip in beaten egg, then lightly roll in grated Parmesan cheese, arrange in frying basket and fry in boiling fat six minutes. Lift up, dress on a dish with a folded napkin, decorate them with a little parsley 2718. ENTRECOTES, SAUCE PICARD Neatly trim and flatten two tender one-and-a-quarter-pound sirloin steaks, season all over with a teaspoon salt, half teaspoon pepper, and carefully rub them with a tablespoon oil. Arrange on broiler and broil for eight minutes on each side, dress on a hot dish, pour Picard sauce 2719. SAUCE PICARD Place in a saucepan six finely chopped shallots with half gill good tarragon vinegar. Let reduce on brisk fire until almost dry, being careful not to allow to burn, then pour in one and a half gills demiglace with one teaspoon cayenne. Mix well, let boil for ten minutes, then add bit by bit a half ounce fresh butter and sharply mix while adding. Sauce is then ready for use.

2720. CELERY, GENEVOISE Remove stale branches and leaves from three roots fine, fresh, crisp celery, detach branches, thoroughly wash and wipe, then cut in inch pieces. Place them in a saucepan with a two-ounce piece salt pork, white onion with two cloves stuck in it, pint broth, gill water, teaspoon salt and three saltspoons pepper, boil for forty-five minutes, then take up pork and onions. Mix in a saucepan an ounce butter and one and a half ounces flour, strain in celery broth and sharply mix until it comes to a boil. Add celery with a saltspoon each cayenne and grated nutmeg, mix well and let boil for ten minutes. Transfer celery, etc., to baking dish, sprinkle a little Swiss cheese over, set in oven for ten minutes, Thursday, Fourth Week of October Force (979) Eggs. Boxshall Corned Beef Hash au Gratin 2721. EGGS, BOXSHALL Cut a small, peeled eggplant into six equal slices and trim each slice into round pieces two inches in diameter. Season all over with a tea-

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spoon salt and half teaspoon pepper, arrange on a lightly buttered tin, baste with a little melted butter, then set in oven for fifteen minutes. Arrange on hot dish, dress a poached egg (No. 106) over each eggplant, pour a soubise sauce (No. 94) over them and serve. 2722. CORNED BEEF HASH AU GRATIN Finely chop one white onion, place in saucepan with a tablespoon melted butter and brown to a light colour, then add a pound finely chopped, cooked corned beef and half the quantity cold boiled potatoes, also finely chopped. Moisten with a half pint broth (No. 71), season with half teaspoon pepper and saltspoon grated nutmeg, mix well and cover pan. Cook on fire for ten minutes, mixing a little, then set in oven for forty minutes. Remove, dress on a baking dish, sprinkle a little bread crumbs over, baste surface with a little melted butter, set in oven again for fifteen minutes, remove and serve. Little Neck Clam Patties (1232) Veal Chops, Deleier (829) Stuffed Cabbage, Russian Style Macddoine Tartlets (602) 2723. STUFFED CABBAGE, RUSSIAN STYLE Trim stale leaves and cut off stalk of a medium cabbage, boil in plenty of water with teaspoon salt for forty-five minutes, remove and place on a sieve to drain for fifteen minutes.

Boil two ounces raw rice in water for ten minutes, drain, then place in a bowl. Remove skin from six country sausages, and add meat to rice with a half teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, teaspoon chopped parsley, and thoroughly mix with wooden spoon. Carefully pull back leaves from stalk without detaching them, then spread a little force over each leaf, close them up to former position, then wrap cabbage in a cheesecloth, but not too tight. Place it in saucepan with any trimmings of veal, beef or pork at hand, a sliced carrot, sliced onion, two branches parsley, and cover with cold water. Season with a tablespoon salt and half teaspoon pepper, cover pan and let gently cook for an hour and forty-five minutes. Take up cabbage, drain, unwrap, dress on a hot dish and send to table with two gills hot tomato sauce (No. 16) separately.

Rice with Curry Bluefish, Havannaise (1898) Potatoes, Pont Neuf (647) Virginia Ham Glac£ with Spinach (1595) Oyster Plant Poulettes (1129) Roast Partridge (97) Chicory Salad (38) Macaroon Ice Cream (920)

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FRIDAY, FOURTH WEEK OF OCTOBER 837 2724. RICE WITH CURRY Skim fat off broth saved from lunch. If less than two quarts add some white broth, let come to a boil, then add three ounces raw rice. Dilute a teaspoon curry powder in tablespoon water and add to soup, mix well, then boil slowly for forty minutes, remove, pour into a soup Friday, Fourth Week of October Muskmelons (2056) Hominy (45) Omelette with Oyster Crabs Yarmouth Bloaters (311) Fried Pig's Feet 2725. OMELETTE WITH OYSTER CRABS Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon each salt and chopped parsley and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Wash and drain on cloth a half pint very fresh oyster crabs. Thoroughly heat two tablespoons melted butter in a black frying pan, drop in crabs and fry for five minutes, tossing them meanwhile. Sprinkle with three saltspoons salt, drop in the eggs, thoroughly mix with fork for two minutes, let rest for a half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve.

2726. FRIED PIG'S FEET Split three cooked pig's feet in halves, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then lightly roll in bread crumbs.

Heat three tablespoons lard in frying pan, arrange feet in it one beside another, and gently cook for eight minutes on each side. Dress on a hot dish and serve with a tartare sauce or gill hot tomato sauce separately.

Codfish, Biscayenne Chicken Curry, Madras Omelette au Rhum (1291) 2727. CODFISH, BISCAYENNE Soak two and a half pounds boneless cod during the night, drain, then divide it in pieces. Rub the inside of a baking dish with a bean sound garlic. Parboil codfish for five minutes, drain, then add it to baking dish. Peel and cut in pieces three fresh red tomatoes and sprinkle over codfish. Finely chop six sound shallots, three branches parsley, branch chervil, and sprinkle over tomatoes with a half teaspoon

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pepper, then dredge over three tablespoons bread crumbs. Thoroughly heat two tablespoons olive oil and pour it over all, set in oven for fortyfive minutes, remove and serve.

2728. CHICKEN CURRY, MADRAS Singe, cut head and feet off a tender two-and-a-half -pound chicken, draw, neatly wipe, cut in twelve equal pieces, and lay them on a plate. Mince a large onion, two sound shallots, a medium, seeded green pepper, seedless fresh tomato, bean garlic and a peeled and cored apple. Melt a light tablespoon butter in a sautoire, add chicken and brown on a brisk fire for eight minutes, stirring once in a while, then add minced articles with a tablespoon flour and heavy teaspoon curry powder. Stir well and cook for four minutes longer, moisten with a pint hot water, season with one and a half teaspoons salt, half teaspoon white pepper, saltspoon each grated nutmeg, thyme in powder and bay leaf, and one tablespoon Worcestershire sauce. Thoroughly mix and let slowly cook for thirty minutes, mixing once in a while. Add a boiled rice (No. 490), mix well and cook for ten minutes longer, then keep hot. Cut two sound onions in rings, lightly roll in flour, then drop in boiling fat for six minutes. Drain on a cloth, sprinkle over a half teaspoon salt, dress chicken on a hot dish, arrange onions around, sprinkle over a chopped, hard-boiled egg, and send to the table with Indian chutney and Bombay duck separately, if at hand.

Bisque of Lobster, with Quenelles Kingfish au Gratin Potatoes, Chateaubriand (872) Squabs en Casserole, Leopold Eggplant, Lyonnaise Roast Beef (126) Romaine Salad (214) Madeleine au Chocolat (1953) 2729. BISQUE OF LOBSTER WITH QUENELLES Cut heads off two live lobsters of one and a half pounds each, then cut them in one-inch pieces, shells and all. Thoroughly heat on open fire one ounce butter, then add the lobster with a finely sliced carrot, onion and two branches celery, stir well, then cook for ten minutes, frequently stirring meanwhile. Pour two tablespoons each brandy and sherry in pan, set fire to liquors, gently stir with spatula until the flame dies out, place all contents of pan in mortar and pound to a paste. Return to saucepan, add a branch parsley, sprig thyme, bay leaf, clove and two ounces raw rice. Moisten with two and a half quarts water, one gill white wine and half a pint crushed fresh tomatoes. Season with two teaspoons salt, two saltspoons cayenne, mix well and gently boil one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer

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FRIDAY, FOURTH WEEK OF OCTOBER 839 into a saucepan, pour in half gill cream, a quenelle garnishing (No. 1201) and half an ounce butter, mix well, boil for two minutes, pour into a soup tureen and serve.

2730. KINGFISH AU GRATIN Scale, trim, wash and wipe two fresh one-and-a-half-pound kingfish. Cut off heads, split in two through back, remove spinal bone and place them in a baking dish, add half an ounce butter, half gill white wine, half teaspoon salt, two saltspoons white pepper and the juice of a quarter lemon. Cover fish with a buttered paper, set in oven for fifteen minutes, remove, pour gravy into a saucepan and let reduce on range to a glaze. Prepare an Italian sauce (No. 1244), add to gravy pan, mix well, pour sauce and sprinkle a little grated Parmesan cheese over fish, and set in oven for fifteen minutes. Remove, cut a small lemon in halves, then finely slice it, pick out seeds, arrange slices one beside another around the dish and serve.

2731. SQUABS EN CASSEROLE, LEOPOLD Cut heads and feet from six nice, fat, young squabs, draw, truss, save livers and hearts. Place squabs in roasting pan, sprinkle a teaspoon salt over, lightly baste with a little melted butter, then set to roast in a brisk oven for twenty minutes, remove, untruss and place them in an earthen casserole.

Cut two ounces very lean raw bacon into quarter-inch-square pieces, place in frying pan with teaspoon melted butter and fry till a nice golden colour, tossing once in a while. Lift up with skimmer, drain on a cloth and add to squabs. Place six small, peeled onions in bacon pan, fry for eight minutes or until a nice brown colour all around, and add to squabs with half pint fresh, shelled (or French) peas. Cut a medium truffle and four peeled, fresh mushrooms in small square pieces, add to squabs, season with half teaspoon salt and three saltspoons pepper. Pick leaves off a branch chervil, branch parsley, and sprinkle over all. Pour in a half gill sherry, gill good white wine and half gill demi-glace (No. 122). Shuffle the casserole well and place lid on. Make a dough with a little flour and water, roll it out on a table in rope-like shape, then adjust it around edges to prevent evaporation, cover casserole, set in oven for fifty minutes, remove and send to table without uncovering. 2732. EGGPLANT, LYONNAISE Peel and cut an eggplant in half-inch-square pieces, lift them up and drain on a cloth. Cut a medium onion in half, then finely slice it and fry in frying pan with two tablespoons melted butter for six minutes, occasionally stirring meanwhile, then add eggplant. Season with a teaspoon salt and half teaspoon pepper and slowly cook for fifteen minutes. Pour in a tablespoon vinegar and half teaspoon freshly chopped parsley, toss well, cook for two minutes, dress on a hot, deep

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Saturday, Fifth Week of October Grape Fruit (130) Pettijohn Food (170) Scrambled Eggs with Spinach Sirloin Steaks with Bacon (1812) Garfield Fried Potatoes (1843) 2733. SCRAMBLED EGGS WITH SPINACH Remove stalks from one quart very fresh spinach, wash in cold water, dress on sieve, then plunge in saucepan with a quart water, teaspoon salt, and boil for ten minutes. Dress on a sieve and press out water with skimmer, then finely chop them and place in saucepan with a teaspoon butter, two tablespoons cream and three saltspoons each salt and sugar, stir well on fire while heating for three minutes and keep hot. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper. Heat a tablespoon melted butter in saucepan, drop in eggs and cook for six minutes, frequently stirring meanwhile, spread half the spinach on a deep dish, dress half the scrambled eggs over, spread balance spinach over eggs, then balance of eggs over spinach and serve.

Petits Souffles of Fish, Signorita Sausages, au Vin Blanc Cream of Apples 2734. PETITS SOUFFLES OF FISH, SIGNOJRITA Entirely free one and a half pounds fresh halibut or codfish from skin and bones, cut the meat into very small pieces, place it in a mortar and pound sharply for five minutes. Add one egg yolk, mix briskly with spatula for a minute, add another yolk, sharply stir for another minute, then add yolk of another egg and mix until well amalgamated. Remove force from mortar, rub it through sieve into a bowl, set bowl on ice, add one finely chopped truffle, six anchovies in oil cut in short pieces, one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, two tablespoons cream, one tablespoon sherry, and sharply stir with spoon for five minutes.

Beat up whites of the three eggs to a stiff froth, add to preparation and gently mix all together. Fill six round paper cases with this preparation, nicely smooth surface with lightly buttered knife blade, sprinkle over a little grated Parmesan cheese, arrange cases on a tin and set in oven for twenty-five minutes. Remove, dress on a dish with folded napkin, decorate with a little parsley greens and serve immediately. 2735. SAUSAGES, AU VEST BLANC Cut from a sandwich loaf six half-inch-thick slices, trim off crusts, then cut each slice in two. Cut away a bed lengthwise at centre of each

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SATURDAY, FIFTH WEEK OF OCTOBER $41 piece so as to easily hold a sausage, place them on a tin, then lightly prick twelve long country sausages with a needle. Thoroughly heat two tablespoons good lard in a sautoire, arrange in it the sausages one beside another, and cook for five minutes on each side. Lift up with fork, place over beds of bread on tin, baste evenly with all fat of sautoire and set in oven for eight minutes, or until toasts have attained a nice golden colour. Place a finely chopped onion in the sautoire with a tablespoon melted butter and fry for five minutes, occasionally tossing meanwhile, then pour in one gill good white wine, stir well at bottom so as to dilute the sausages, glaze with wine, briskly cook on a lively fire until nearly dry, then add half gill demi-glace (No. 122), half gill water, a tablespoon Worcestershire sauce, half teaspoon chopped parsley and half bean very finely chopped garlic. Mix well, boil for five minutes more, dress sausages on a large dish, pour sauce over and 2736. CREAM OF APPLES Peel and core four sound Newtown Pippin apples, cut in halves and finely slice them. Heat an ounce good butter in a sautoire, drop in apples, add ounce sugar, few drops vanilla essence and cook for ten minutes, tossing once in a while, being careful not to mash too much, remove and lay sautoire on table.

Break two whole fresh eggs and two yolks into a bowl, add two ounces sugar, mix well with whisk for one minute, then pour in two gills milk, half gill cream, half teaspoon vanilla essence, and mix for two minutes. Place apples in a baking dish, strain preparation through cloth into dish, lightly mix, then set in oven with door open for twentyfive minutes, remove, sprinkle a little powdered sugar over and serve. Olives Canapes of Ham (301) Vermicelli, Hollandaise Pickerel, Albert (1064) Potatoes, Bignon (403) Lamb Chops, Julienne Lima Beans, Fines Herbes (2315) Frankfort Pudding (2264) 2737. VERMICELLI, HOLLANDAISE Prepare a chicken broth (No. 578) and strain it into a saucepan. Break three ounces good vermicelli on a plate and add it to broth with a teaspoon freshly chopped parsley, then let boil for fifteen minutes. Dilute two egg yolks on a plate with one gill cream, the juice of half a lemon and a saltspoon grated nutmeg. Add it to soup, mix while heating for three minutes, remove, pour soup into a tureen and serve. 2738. LAMB CHOPS, JULIENNE Neatly trim and flatten six fresh, good-sized lamb chops, lightly shorten end bones, season all over with a teaspoon salt, half teaspoon pepper, and keep on a plate till required.

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Cut in fine, one-inch-long julienne strips a very small carrot, small white onion, two branches celery, one ounce cooked, smoked beef tongue, one ounce cooked ham and six peeled, fresh, good-sized mushrooms. Place these articles in a small saucepan with one ounce butter, half light teaspoon salt and two saltspoons white pepper, pour in half gill claret, let reduce on brisk fire till nearly dry. Pour in one gill tomato sauce with the leaves of a branch chervil, lightly mix, cover pan and set in oven for thirty minutes, remove and keep hot.

Heat one tablespoon melted butter in frying pan, lay in chops one beside another and briskly cook for four minutes on each side. Dress on a hot dish, one overlapping another crown-like, pour contents of saucepan in centre, adjust a paper frill at end of each bone and serve. Sunday, Fifth Week of October Quaker Oats (105) Eggs, Suedoise White Perch Sautees (1013) Turkey Hash on Toasts (539) 2739. EGGS, SUEDOISE Boil twelve fresh eggs for eight minutes, lift from the hot water and plunge in cold water for one minute, remove and shell them. Cut each egg in two lengthwise, scoop out yolks and place them in a bowl. Cut six salted anchovies in short pieces and add to yolks with two tablespoons bread crumbs, half gill cream, half ounce butter, three saltspoons salt, saltspoon cayenne pepper and half saltspoon grated nutmeg. Stir all together with a wooden spoon till well amalgamated, fill up cavities of whites with this mixture, dip eggs in beaten egg, then roll in freshly prepared bread crumbs, place in a frying basket and plunge in boiling fat for four minutes. Remove, drain, then sprinkle over a teaspoon salt, dress on a dish with folded napkin, decorate with a little parsley greens and serve with tartare sauce (No. 48) separately. Lobster au Delice Noisettes of Mutton, Favorite " Choux Pralines (1536) 2740. LOBSTER AU DEVICE Place in saucepan a sliced carrot, sliced onion, two sliced branches celery, branch parsley, sprig thyme, bay leaf, clove, tablespoon salt and gallon water. Set pan on the fire and as soon as it comes to a boiling point plunge in two two-pound live lobsters, cover pan and boil for

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SUNDAY, FIFTH WEEK OF OCTOBER 843 twenty minutes. Lift up lobsters and let cool off, then crack them and pick out meat from claws and tails, split bodies in two, remove all the creamy parts and place on a plate. Cut meat in half-inch pieces and keep it also on a plate. Thoroughly heat two tablespoons good butter or oil in a large saucepan, adding six finely chopped shallots, one bean crushed garlic and all the lobsters shells, cook over a brisk fire for ten minutes, stirring once in a while. Strain one quart lobster broth into pan, add one gill white wine, and let gently boil for twenty:five minutes. Strain this broth through a cheesecloth into another saucepan, and let reduce on open fire to one-third the quantity. Knead in a cup a half ounce good butter, tablespoon flour and half teaspoon curry powder, then add it little by little to sauce. Sharply mix with whisk while adding it, then add the creamy part, half gill cream, one saltspoon cayenne and one teaspoon rum. Continually mix while incorporating, then add lobster pieces, mix well, and cook on corner of range for five minutes. Dress rice curry (No. 490) crown-like on large dish, pour lobster stew in centre and serve.

2741. NOISETTES OF MUTTON, FAVORITE Procure six four-ounce pieces mutton from leg, pare nicely to a small, round shape, season with a teaspoon salt and half teaspoon pepper. Finely chop one small white onion, place it in frying pan with one ounce butter, set pan on fire and toss until a light brown, then arrange noisettes in pan and cook for three minutes on each side. Remove, place on six freshly prepared toasts one and a half inches in diameter and one-third inch thick, arrange them on a round dish crown-like, dress same amount of Palois string beans (No. 2069) in centre, pyramid-like, pour a Colbert sauce (No. 121) over noisettes and serve very hot. Celery (86) Salted Peanuts (954) Consomme", Piedmontaise Fflet of Sole, Trovatore (1255) Potatoes, Vauban (946) Supreme of Chicken, Calve Petits Pois, Francaise (145) Tournedos, Sauce Bercy.(i337) Broiled Tomatoes (1636) Malaga Punch Roast Partridges, sur Canape's (97) Pistachio Parfait (2042) 2742. CONSOMM£, PIEDMONTAISE Prepare a consomme (No. 52), strain it through a cheesecloth into another saucepan and keep simmering until required. Cut one onion, one seedless green pepper and two ounces raw lean ham into small square pieces. Place these articles in a small saucepan with a tablespoon melted butter and fry for five minutes, stirring meanwhile; add two ounces good Italian rice, moisten with a gill tomato sauce (No. 16), two gills consomme and season with three saltspoons salt, one saltspoon

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cayenne and half saltspoon saffron in powder. Mix well, cover pan, set in oven for thirty minutes, remove and add to consomme. Cut one country sausage in very thin slices and also add to consomme, boil for eight minutes, pour into a soup tureen and serve with a little grated Parmesan cheese separately.

2743. SUPREME OF CHICKEN, CALV£ Singe, cut head and feet off three one-and-a-half-pound spring chickens. Remove legs from bodies, place on a plate and keep in icebox for to-morrow's luncheon. Carefully lift up, cut away wings and tear the skin from the breasts, season all around with a level teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Heat two tablespoons melted butter in a sautoire, place breasts in pan one beside another, briskly cook for two minutes on each side, then place sautoire in oven for six minutes, remove and keep hot.

Cut from a stale loaf sandwich bread six slices one-third of an inch thick, then cut each slice into heart shape the size of the breasts, toast to a nice golden colour, place on a hot dish, arrange breasts on top of toasts and keep hot. Peel, thoroughly wash and drain one pound fresh mushrooms, place in the sautoire, season with half teaspoon salt and cook eight minutes, tossing them once in a while, pour in one gill white wine and let reduce to a glace. Dress mushrooms in centre of chicken, mask surface of breasts with Bearnaise sauce (No. 34), lay a very thin slice truffle on top of each and serve.

2744. MALAGA PUNCH Prepare a lemon-water ice (No. 376). Pour into freezer half gill Malaga wine, mix well with spatula, divide punch into six sherbet glasses and serve.

Monday, Fifth Week of October Poached Eggs, New London Broiled Salt Mackerel (904) 2745. POACHED EGGS, NEW LONDON Place four ounces crab meat in a sautoire with half ounce butter and gill sherry or white wine, cover the pan and cook five minutes, then keep hot. Mix in a saucepan a half ounce each butter and flour, add a gill cream, half gill milk, and continually mix until it comes to a boil. Add crab meat, season with half teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for five minutes. Prepare twelve poached eggs on toast (No. 106), pour crab meat over eggs and serve.

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MONDAY, FIFTH WEEK OF OCTOBER 845 Broiled Oysters, Celery Sauce Blanquette of Veal (1646) Noodles au Beurre (333) 2746. BROILED OYSTERS, CELERY SAUCE Wipe on a cloth thirty-six large, freshly opened oysters. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn oysters in seasoning, then roll in bread crumbs, arrange on double broiler and broil for four minutes on each side. Have six freshly prepared toasts on a hot dish, place six oysters on each toast, evenly divide a celery sauce (No. 745) over them and serve. Tschi, Russian Style Sheepshead, Clam Sauce (2173) Potatoes, Italienne (1074) Noix of Ham, Piquante Sauce (860) Roast Chicken with Cress (290) Sliced Tomatoes (461) Biscuits, Portugal 2747. TSCHI, RUSSIAN STYLE Place in a soup pot a two-pound piece lean beef, half pound smoked bacon, two smoked sausages, one carrot, one onion, two leeks, two branches each celery and parsley. Season with a level tablespoon salt and teaspoon crushed whole black pepper, moisten with four quarts water, and let gently simmer for two and a half hours, being careful to skim off fat once in a while and to keep it at same simmering point from beginning to end.

Thoroughly wash, drain and chop a quarter pound of sauerkraut. Heat two tablespoons melted butter in a sautoire, add one finely chopped onion, gently brown for five minutes, then add the sauerkraut and cook for ten minutes, stirring meanwhile. Add three tablespoons flour, stir well while heating for one minute, strain broth through cheesecloth into pan, mix well, pour in one and a half pints water and gently boil for one hour. Cut a piece each of the beef and bacon and the two sausages into very small square pieces, add them to soup with a half teaspoon freshly chopped parsley, boil for five minutes, pour soup into tureen and serve. 2748. BISCUITS, PORTUGAL Place in a copper basin four ounces sugar, four egg yolks, a tablespoon rum, and beat up with whisk for ten minutes. Scald two ounces almonds in boiling water for two minutes, drain, peel, pound in mortar with white of an egg to a smooth pulp, rub through sieve into a bowl, add the juice of two sound oranges, the grated rind of one, and mix thoroughly. Beat up whites of the four eggs to a stiff froth and add to

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preparation, mix well with the skimmer, then pour in almonds and oranges and again mix well.

Line the bottom of a small, square, buttered tin with sheet of buttered paper, then drop in the preparation, sprinkle a little powdered sugar over, set in oven for twenty-five minutes, remove to a table, let rest for ten minutes, turn cake on the table, lift up paper, cut cake in twelve equal parts, dredge a little powdered sugar over, dress on dish with Tuesday, First Week of November Eggs, Murphy Fishballs with Bacon (260) Calves' Liver, Minute (810) 2749. EGGS, MURPHY Finely chop half a seeded green pepper, place it in a sautoire with a tablespoon melted butter and nicely brown for three minutes. Pour in a half pint tomato sauce (No. 16) and let it reduce on the fire to one gill, then add little by little a half ounce fresh butter, sharply mixing meanwhile. Evenly divide the puree in six egg-cocotte dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons pepper. Evenly spread over a half teaspoon fennel or chopped tarragon, pour a tablespoon cream over eggs in each dish, set in oven to bake for five minutes, remove and serve. Oyster Broth (1090) Chicken Legs with Risotto 2750. CHICKEN LEGS WITH RISOTTO Remove second joint bones of the six chicken legs saved from last Sunday and season all over with a teaspoon salt and a half teaspoon pepper. Thoroughly heat a tablespoon oil or butter in a sautoire, place legs in one beside another, gently cook for five minutes on each side, then add a finely chopped onion, and cook for four minutes longer. Pour in a gill claret and let reduce to half the quantity, then pour in one and a half gills tomato sauce (No. 16) and half teaspoon chopped parsley, mix well, cover pan and cook for fifteen minutes.

Prepare a Piedmontaise risotto as in No. 225, but without the sausage.

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WEDNESDAY, FIRST WEEK OF NOVEMBER 847 Dress it on a dome-shaped hot dish, arrange legs around base of rice, pour sauce over and serve.

Puree of Tomato, Julienne Pompano, Maitre d'Hotel (228) Potatoes, Voisin (9*95) Entrecotes Bordelaise (1483) Baked Tomatoes (841) Roast Quail on Canape's (272) Escarole Salad (roo) Charlotte PlombieYe (1834) 2751. PURE'E OF TOMATO, JULIENNE Melt an ounce butter in saucepan, add ounce lean, finely chopped raw ham, a sliced carrot, a sliced onion, two branches parsley, half a chopped green pepper, a bean garlic, teaspoon whole black pepper, clove, bay leaf, sprig thyme and nicely brown for fifteen minutes, occasionally mixing meanwhile; add one quart fresh crushed tomatoes with two quarts white broth (No. 701) and season with a light tablespoon each salt and sugar. (If any cooked bones of beef or chicken are on hand add them to the soup.) Cover pan and let gently boil for one hour and fifteen minutes. Heat in a saucepan one and a half tablespoons melted butter, add four tablespoons flour, stir briskly while browning for two minutes, then add tomato soup. Mix well, let cook for ten minutes, strain soup through sieve into a basin, then through Chinese strainer into another saucepan and keep hot. Cut in short, thin julienne-shape strips a small carrot, turnip, white part of one leek, small onion, two branches celery and a quarter very small cabbage. Place these articles in a saucepan with a half ounce butter, gill water, half teaspoon each salt and sugar. Mix well, cover vegetables with a buttered paper, place lid on pan, then set in oven for forty-five minutes. Remove, pour all contents of pan into the tomato puree, mix well, boil five minutes, pour in a soup tureen and Wednesday, First Week of November Grape Fruit (130) Boiled Rice (275) Shirred Eggs, Xoxios Porgies Saute, Fines Herbes (1553) Baked Potatoes (683) Sally Lunns 2752. SHIRRED EGGS, Xoxios Lightly butter six shirred-egg dishes, sprinkle over a half teaspoon fine, freshly chopped mint and crack two fresh eggs in each dish. Season evenly with a half teaspoon salt and two saltspoons pepper, pour in a

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tablespoon cream and sprinkle a little grated Parmesan cheese over eggs in each dish, then set to bake in oven for five minutes, remove and 2753. SALLY LUNNS Place a pint boiling milk in a basin and put aside until lukewarm, then add a half ounce concentrated yeast, stir well, and gradually add sufficient flour to make a stiff batter. Cover pan with a cloth and let raise in warm place for one and a half hours. Beat up two eggs with two ounces sugar in a bowl, add to batter with a saltspoon salt, two ounces butter, knead well for five minutes, cover with cloth again and let stand for twenty-five minutes more. Divide in twelve equal parts, roll them out on corner of a floured table to ball shape, then flatten to one-thirdinch thickness. Arrange them on lightly buttered pastry sheet, lightly butter surface, dress on dish with a folded napkin and serve. Chicken Broth (578) Sardines au Gratin Sumatra Lamb Curry 2754. SARDINES AU GRATIN Heat a tablespoon oil in an earthen baking dish, add one exceedingly fine chopped onion and gently brown for five minutes, frequently stirring meanwhile. Wipe neatly and split open through front twelve goodsized sardines in oil, bone them, then arrange in dish over the onions. Knead in a bowl one ounce fresh butter, half teaspoon freshly chopped parsley, two tablespoons fresh bread crumbs and a half bean finely chopped garlic. Divide mixture in small bits over sardines, set in a very brisk oven for six minutes, remove, and immediately send to the table in same dish.

2 755- SUMATRA LAMB CURRY Cut a neck of lamb in one-inch-square pieces and keep on a plate. Mince rather finely a medium onion, two shallots, a bean garlic, peeled and seeded red tomato, green pepper, sound apple, half a small, peeled eggplant and a branch celery. Melt an ounce butter in a saucepan, add lamb and brown for six minutes, stirring once in a while; dredge in two light tablespoons flour, briskly stir while browning for three minutes, then add all vegetables with a tablespoon good curry powder. Stir well, moisten with a pint water, season with two teaspoons salt and a half teaspoon black pepper. Add one saltspoon each powdered bay leaf and thyme, a piece of lemon rind, mix all well together and let simmer for twenty minutes. Add four tablespoons cooked, green peas and six small pickled onions, mix well, cover pan, then set in oven for forty-five minutes. Remove, dress rice curry (N 490) on a hot dish, crown-like in centre, and serve with chutney.

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WEDNESDAY, FIRST WEEK OF NOVEMBER 849 Potage, Baraguine Spanish Mackerel, Bordelaise Potatoes, Demidoff (898) Chicken, Wilhelmina String Beans (139) Prime Ribs of Beef (126) Doucette Salad (189) Gateau Guadaloupe 2756. POTAGE, BARAGUINE Prepare a consomme (No. 52), strain it into another saucepan, dredge in three ounces of sago, mix well while adding and let boil for fifteen minutes. Cut two ounces smoked beef tongue and one ounce cooked ham in small julienne strips and add to the soup with two tablespoons sherry. Mix well and cook for five minutes, pour the soup into a tureen and serve.

2757. SPANISH MACKEREL, BORDELAISE Cut the fins, tail and head off a fine, fresh, three-pound Spanish mackerel, split in two through the back, remove spinal bone, season with light teaspoon salt and two saltspoons pepper. Arrange fish in a lightly buttered baking dish, cut side downward, sprinkle with six finely chopped shallots and squeeze over juice of half a lemon. Baste with a half ounce very hot melted butter, set in oven for fifteen minutes, then bring it to oven door.

Reduce two gills tomato sauce in a saucepan to half the quantity, then pour it over mackerel, reset in oven for fifteen minutes more, remove and send to table in same dish.

2758. CHICKEN, WILHELMINA Cut off head and feet, singe, draw, wipe and truss a tender twoand-a-half-pound chicken, place it in saucepan with a small piece butter, season with teaspoon salt, half teaspoon pepper, and brown it on range until a nice golden colour. Cut two ounces lean raw ham in one-third-inch-square pieces and add to chicken with six very small, peeled, raw potatoes and twelve small white onions. Add also a blade each thyme, and bay leaf, and one " foelie " nutmeg. Sprinkle over a half teaspoon salt, pour in two gills water, cover pan, let briskly cook for five minutes, set it at side of brisk fire and let simmer for one hour. Pour in a half gill sherry and let cook for twenty-five minutes, dress chicken on a large dish, untruss, arrange garnishing around, pour gravy over and serve.

2759. GATEAU GUADALOUPE Place foirr ounces sugar in a bowl with five egg yolks, the grated rind of half a lemon, then whisk to a creamy point. Beat whites of the five eggs to a stiff froth and gradually incorporate yolks, lightly mix

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with skimmer, then add three ounces pure rice flour, two oiinces wellpicked raisins and a half saltspoon salt. Lightly butter a straightedged pie plate, line bottom with a buttered paper, then drop in preparation, smooth surface and set in oven to bake for twenty-five minutes. Remove, let stand for ten minutes, turn upon table, lift up paper, spread over three tablespoons orange marmalade, then sprinkle one ounce peeled and finely chopped pistachios. Beat up a gill cream to a stiff froth, add tablespoon each powdered sugar and rum, whisk for another minute, neatly spread cream over surface of cake, dress on a dish with Thursday, First Week of November Stewed Prunes (i) Cornmeal Mush (326) Fried Eggs with Bananas Smelts with Bacon Lamb Chops (748) Potatoes Sautees (135) 2760. FRIED EGGS WITH BANANAS Peel and cut in halves lengthwise six ripe bananas, place on a plate, cover with cold milk, sprinkle over a half teaspoon salt, let stand for thirty minutes, take up and roll in flour. Thoroughly heat one and a half tablespoons melted butter in a frying pan, lay in bananas and gently fry for four minutes on each side, take up with skimmer and arrange one beside another on hot dish. Lightly butter a small frying pan, thoroughly heat on range, then crack in two fresh eggs. Season with light saltspoon salt and half a light saltspoon white pepper, fry for three minutes, then carefully glide the eggs over two half bananas. Prepare five more in a similar way and serve.

2761. SMELTS WITH BACON Neatly wipe twelve good-sized smelts, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten eggs, then lightly roll in bread crumbs. Arrange them in a frying basket, fry in boiling fat for ten minutes, remove, drain on a cloth and sprinkle a little salt over them. Dress on a hot dish with a folded napkin, decorate with six quarters lemon and parsley greens, arrange six slices broiled bacon (No. 13) over them and serve.

Canape's of Shrimp (466) Garnished Sauerkraut (1233) Devilled Leeks

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THURSDAY, FIRST WEEK OF NOVEMBER 851 2762. DEVILLED LEEKS Procure twelve even-sized leeks, trim off stems, outer stale leaves, and cut green parts one inch from white parts, using white parts only. Thoroughly wash in cold water and drain on a cloth, place in a braising pan with two branches parsley, a branch chervil, bean garlic, clove, bay leaf, sprig thyme and half ounce butter. Moisten with a half gill white wine and gill broth, season with half teaspoon salt and three saltspoons pepper. Cover pan and briskly boil on fire for five minutes, then set in oven for thirty minutes. Remove to a table, take up with skimmer and split them open without separating. Place six slices toasted French bread in a baking dish, arrange the leeks over toasts, strain gravy through a cheesecloth into baking dish, spread a tablespoon French mustard and dredge a little bread crumbs over leeks, then set in oven for fifteen minutes, remove and serve.

Oysters (18) Radishes (58) Stuffed Olives with Caviare (733) Cream of Chicken Sole au Four Potatoes, Paillies (6n) Paupiettes of Veal, Toscano Spaghetti, Milanaise (352) I Lettuce Salad (148) Mousse au Chocolat (1885) 2763. CREAM OF CHICKEN Cut off the head, draw and neatly wipe a very small fowl. Place it in a saucepan with four quarts water, add two onions with a clove stuck in each, one leek, two branches celery, one each branch parsley and chervil, an ounce piece salt pork, and season with one and a half teaspoons salt. Cover pan and let simmer for two and a half hours, take up fowl and plunge in cold water to cool off. Take out, pull off skin, pick off meat, place in mortar with a handful boiled rice, pound to a smooth paste, remove and keep on a plate. Place one ounce butter and two ounces flour in a saucepan and stir while heating for one minute. Skim fat off surface of broth, strain into this roux pan, briskly mix with a wooden spoon until it comes to a boil, then add little by little the puree, sharply mixing while adding it. Season with a saltspoon each cayenne and grated nutmeg, mix well, then let slowly boil for thirty minutes, frequently mixing meanwhile. Strain soup through sieve into a basin, then through cheesecloth into another saucepan, let come to a boil, add one gill cream, the juice of a quarter lemon, half ounce fresh butter, and lightly mix while heating for five minutes. Pour cream into a soup tureen and serve with a plate of croutons (No. 23) separately. 2764. SOLE AU FOUR With a sharp knife make a light incision around the head of a threepound fresh flounder, then with a towel pull off skin. Season with a

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teaspoon salt and half a teaspoon paprika, lightly roll in flour, then in beaten egg, and finally in freshly prepared bread crumbs. Lightly butter a baking dish, place in sole, pour one and a half tablespoons melted butter over, then set in oven for twenty-five minutes, being careful to baste fish with butter once in a while. Bring it to oven door, turn, squeeze in juice of half a lemon, sprinkle over a half teaspoon freshly chopped parsley, reset in oven for twenty minutes more, basting it frequently, remove and send to table.

2765. PAUPIETTES OF VEAL, TOSCANO Procure six four-ounce slices of veal, cut from the round, flatten to quarter-inch thickness, then pare to even, rectangular shapes. Place trimmings in mortar and pound to a pulp, add two skinned raw sausages, one egg yolk, thoroughly pound again, then rub the pulp through sieve into a bowl. Add half teaspoon finely chopped parsley, three saltspoons salt, one saltspoon cayenne, a half saltspoon grated nutmeg, and mix well; add little by little a half gill cream, sharply stirring while adding it, then spread force over the six slices veal, roll up and tie them with strings. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the paupiettes in seasoning, arrange on a broiler and slowly broil for twenty minutes, lightly turning them once in a while. Remove, untie, place in a baking dish, pour a Finnoise sauce (No. 251) over, then set in oven for fifteen minutes, basting them once in a while, remove and serve.

t Friday, First Week of November Scrambled Eggs, Mrs. Hobart Findon Haddock in Cream Pig's Feet, Tomato Sauce Queen Cakes (in) 2766. SCRAMBLED EGGS, MRS. HOBART Cut a round corner off the top of six round French rolls, scoop out soft part and lightly rub interior of each with a little anchovy butter. Lay rolls on a tin with covers and place in oven with door open until Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper and sharply beat up with fork for one minute. Heat a tablespoon melted butter in sautoire, add two Spanish sweet peppers cut in small squares and gently brown for five minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly and frequently stirring. Place the six rolls on a hot dish, evenly divide eggs in them, place covers on, lightly glaze surface of covers with a little melted butter and serve.

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FRIDAY, FIRST WEEK OF NOVEMBER 853 2767. FINDON HADDOCK IN CREAM Remove skin and bones from two and a half pounds fat, smoked Findon haddock, cut in half-inch pieces, plunge in a pint of boiling water for five minutes, remove and drain on a sieve. Place in a small saucepan an ounce butter with an ounce flour and stir briskly while beating for one minute. Pour in a half gill each milk and cream, season with two saltspoons salt, saltspoon cayenne and half saltspoon grated nutmeg, then sharply stir until it comes to a boil. Add fish, cook for five minutes, pour into a deep hot dish and serve.

2768. PIG'S FEET, TOMATO SAUCE Split in two lengthwise three cooked fat pig's feet. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn feet in seasoning, then roll in bread crumbs, arrange on a double broiler and slowly broil for eight minutes on each side. Remove, dress on a hot dish with six quarters lemon and send to table with one gill hot tomato sauce (No. 16) separately.

Clam Stew. Parisienne (1781) Fish Quenelles, Clamart (2578) Veal Kidneys au Vin 2769. VEAL KIDNEYS AU VIN Remove fat and sinewy parts from three very fresh veal kidneys, then finely mince them. Heat two tablespoons butter in frying pan, add one finely chopped onion and cook to a nice light brown, then add kidneys, sprinkle over a teaspoon salt and fry on open fire for five minutes, briskly tossing them meanwhile. Lift up with skimmer and keep on a plate, pour a gill broth and a half gill white wine into kidney pan, adding a bay leaf, bean garlic, six finely minced, canned mushrooms, and let reduce for ten minutes.

Mix on a saucer a half tablespoon butter with tablespoon flour, add little by little to sauce, cook for three minutes, then add kidneys with half teaspoon chopped parsley, saltspoon cayenne and tablespoon sherry. Lightly mix, cook for two minutes, pour into a deep hot dish Pim-Olas, Tunny (1597) Potage, Meuniere Sheepshead, Mousseline Sauce*(2S36) Philadelphia Potato Rolls (1705) Tournedos of Venison, Cumberland Souffld of Celery Lobster Cutlets Ravigote (1154) Roast Ribs of Lamb, Mint Sauce (255) Green Pepper and Escarole Salad

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2770. POTAGE, MEUNIERE Cut heads and tails off four well-cleaned fresh perch. Finely mince two white onions, place and fry in a saucepan with one ounce butter for five minutes, stirring once in a while. Moisten with a gill white wine and two light quarts water, add perch, white part of two leeks, three branches parsley and two teaspoons salt, boil for twenty minutes, then lift up fish and place on a plate. Mix in a saucepan one ounce butter, two ounces flour, and stir on the fire while heating for two minutes. Strain fish broth into pan, add a saltspoon cayenne and half saltspoon grated nutmeg, mix well, let slowly boil for fifteen minutes, then skim fat from surface. Dilute on a plate one egg yolk, one gill cream, juice of a quarter lemon, and add to soup. Continually mix for two minutes, but do not allow to boil, then strain through a cheesecloth into soup tureen. Remove skin from perch, lift up filets, cut them in very small pieces, add to soup, mix lightly and serve.

2771. TOURNEDOS OF VENISON, CUMBERLAND Procure six four-ounce round pieces of venison from the leg part, neatly trim and flatten, season all around with a half teaspoon black pepper and teaspoon salt. Heat a tablespoon melted butter in frying pan, arrange in steaks one beside another and briskly cook for four minutes on each side. Prepare six round toasts two inches in diameter and a third of an inch thick, place on a hot dish, arrange tournedos over toasts, pour Cumberland sauce over all and serve.

2772. CUMBERLAND SAUCE.

Place four tablespoons currant jelly in a saucepan, place on fire until melted, then pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16) and a tablespoon port wine. Boil two ounces wellpicked currants for two minutes, drain and add to sauce. Scald in boiling water for two minutes one ounce almonds, drain, peel, cut in thin strips lengthwise, and add to sauce. Boil for ten minutes, carefully mixing once in a while, then use as required.

2773. SOUFFLE" OF CELERY Thoroughly wash and drain two stalks fresh, crisp celery, remove green leaves and finely slice stalks. Place in saucepan with sliced white part of a leek, a small branch parsley, a branch chervil, blade mace and bay leaf. Pour in enough white broth to cover celery, season with level teaspoon salt, cover pan and let gently boil for thirty minutes. Remove, take up the bay leaf and mace, then press celery through sieve into a bowl.

Mix in a saucepan two tablespoons melted butter, three tablespoons flour and pour in one and a half gills milk. Add the pure*e of celery, with an ounce grated Parmesan cheese and saltspoon cayenne pepper, then briskly stir with a wooden spoon until thoroughly boiling. Add two egg yolks, sharply stir for three minutes longer and remove from range. Beat up whites of the two eggs to a stiff froth, add to celery and mix until well amalgamated. Fill up six round paper cases, place

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SATURDAY, FIRST WEEK OF NOVEMBER 855 them on a tin, set in oven for twenty minutes, remove, dress on a hot dish with folded napkin and send to the table immediately. 2774. GREEN PEPPER AND ESCAROLE SALAD Cut a fat green pepper in half, remove seeds, slice exceedingly fine and place in a salad bowl. Remove outer stale leaves from a large head of escarole, detach leaves from root, wash, drain, wipe, cut leaves in two and add to green peppers. Pour in four tablespoons dressing (No. 863), mix well and serve.

Saturday, First Week of November Oranges (104) Farina (74) Omelette with Cepes Sausage Cakes Potatoes, Julienne (799) 2775. OMELETTE WITH CEPES Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons pepper, arid sharply beat up with a fork for two minutes. Neatly wipe and finely mince six cepes. Thoroughly heat a tablespoon oil in frying pan, add the cepes, sprinkle over three saltspoons salt and briskly fry for five minutes, frequently tossing meanwhile, then add a half teaspoon chopped parsley and toss well. Drop in eggs, sharply mix with fork for two minutes and let rest for half minute; fold up opposite sides to meet in centre, let rest for a minute, turn on a hot 2776. SAUSAGE CAKES Skin fifteen country sausages, place in a bowl, add a half teaspoon freshly chopped chives and two saltspoons white pepper. Mix well together, then divide force in six equal parts, roll out on a lightly floured table into ball-like shapes, then flatten to quarter-inch thickness. Heat two tablespoons melted lard in frying pan, arrange cakes in it one beside another, fry for five minutes on each side, lift up, dress on hot dish and Oyster Croquettes (1240) Tourte of Turkey, Helen Fried Oyster Plants (968) 2777. TOURTE OF TURKEY, HELEN Carefully remove all meat from turkey left over from Thursday and cut it in small square pieces. Cut in same way an ounce cooked beef tongue, two ounces cooked lean ham and two canned French artichoke bottoms. Peel, wash, drain and finely slice six fresh mushrooms, place in a frying pan with a tablespoon melted butter, gently fry for five min-

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utes, place in a vessel and add all the other articles. Pour in one and a half gills milk, a gill cream, tablespoon sherry, teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg.

Grate a peeled, raw, well-washed potato and add to other articles, with two egg yolks, one teaspoon freshly chopped parsley, and mix well. Roll out on a floured table a half pound feuilletage (No. 756) to size of a pie plate, lightly butter plate, then line it with paste. Trim off at edges, pour preparation into plate, sprinkle a little grated Parmesan cheese over, set in a slow oven for forty-five minutes, remove, place plate on a Potage, Livonien Bluefish, Bombay (828) Potatoes, Persillade (63) Mutton Chops, Maison d'Or Subrics of Spinach (2621) American Pudding (236) 2778. POTAGE, LIVONIEN Finely slice a carrot, a turnip, two branches celery, two leeks, two white onions and two branches parsley. Place in saucepan with an ounce butter and gently brown for ten minutes, frequently stirring meanwhile, then moisten with two and a half quarts broth (No. 701), adding three ounces raw rice. Season with a teaspoon salt, half teaspoon pepper and let boil for one hour. Press the soup through sieve into another saucepan, pour in a gill cream, then continually mix until it comes to a boil, pour into a soup tureen with bread croutons (No. 23) and serve. 2779. MUTTON CHOPS, MAISON D'OR Neatly pare and flatten six tender mutton chops, make an incision crosswise in each, insert therein a slice of truffle, season with a teaspoon salt and half teaspoon pepper. Dip in beaten eggs, then roll in bread crumbs, place in a sautoir one beside another, with an ounce clarified butter, and fry for four minutes on each side. Arrange six heart-shaped bread croutons (No. 90) on a hot dish, arrange chops over, place a thin slice of pate de foie gras on top of each, pour a hot Madeira sauce (No. 6) around, adjust a paper frill at end bones of chops and serve. Sunday, First Week of November Baked Apple's (44) Oatmeal Porridge (2) Eggs, Philips Broiled Squabs (950) Delmonico Potatoes (718) 2780. EGGS, PHILIPS Boil twelve fresh eggs for eight minutes, lift up, plunge in cold water for a minute, remove, shell, slice lengthwise and keep on a plate. Heat

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SUNDAY, FIRST WEEK OF NOVEMBER 857 a tablespoon melted butter in saucepan, add one finely sliced white onion, three finely sliced, peeled, fresh mushrooms, and gently brown for five minutes, stirring well meanwhile. Add two tablespoons flour, stir well while heating for a minute, pour in one gill milk, a half gill cream and two tablespoons sherry. Mix well until it comes to a boil, then add an ounce grated Parmesan cheese, half teaspoon salt, a saltspoon each cayenne and grated nutmeg, and stir well for a minute. Pour a third of the sauce into a baking dish, arrange half the eggs over, pour another third of the sauce over the eggs, then balance of eggs, the remaining sauce, and sprinkle a little bread crumbs over all. Set in oven for ten minutes, or until a nice brown colour, remove and serve in same dish.

Oysters, Newburgh Broiled Grouse, Orange Sauce Toast, Princess (673) 2781. OYSTERS, NEWBURGH Place thirty-six freshly opened large oysters with their liquor in a saucepan, add two gills water, a teaspoon salt, and boil for five minutes. Drain on a sieve, place in a sautoir with four tablespoons sherry, half teaspoon salt and two saltspoons cayenne, then let cook on brisk fire for five minutes. Pour in one gill cream, half gill milk, and boil for five minutes again. Dilute two egg yolks with a tablespoon each brandy and cream and add to oysters. Gently mix while heating for three minutes but do not allow to boil, transfer oysters into a hot soup tureen and serve with six freshly prepared toasts separately. 2782. BROILED GROUSE, ORANGE SAUCE Cut off heads and feet from two nice fat grouse, split open through back, draw, cut out spinal bones and thoroughly wipe them, envelop in towel and neatly flatten with a cleaver. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn birds in seasoning, arrange on a double broiler and broil over brisk fire for ten minutes on each side. Remove, arrange on a hot dish over six freshly prepared toasts and serve with cold orange sauce (No. 2701) separately. Consomme Brunoise with Semolina Salmon, Venitienne Potatoes, Chateau (208) Tenderloin of Beef, Athenienne Lamb Sweetbreads, Kennedy French Peas au Beurre (781) Kiimmel Punch (1031) Roast Capon with Cress (378)

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• 2783. CONSOMME" BRUNOISE WITH SEMOLINA Prepare a consomme (No. 52), strain it into another saucepan and keep simmering until required. Cut in exceedingly small square pieces a carrot, turnip, small onion, the white part of a leek, a branch celery and quarter very small cabbage, place them in a saucepan with an ounce butter, a half teaspoon salt, teaspoon sugar and gill of the consomme. Cover vegetables with a lightly buttered paper, place lid on pan, boil on range for five minutes, then set in oven for forty-five minutes. Remove from oven, lift up paper, add all contents of pan to consomme, with two ounces well-washed and thoroughly drained semolina, lightly mix, let boil for fifteen minutes, frequently mixing meanwhile, pour soup into a 2784. SALMON, VENITIENNE Procure three three-quarter-pound slices fine salmon, place in a sautoir with an ounce butter, half gill white wine, gill water, teaspoon salt, three saltspoons pepper and the juice of a quarter lemon. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, lay slices on cloth to drain, then place on a hot dish, pour Hollandaise-Venitienne sauce over the fish and 2885. HOLLANDAISE-VENITIENNE SAUCE Place in a small saucepan three-quarters gill good vinegar, one light tablespoon lemon juice, half teaspoon fresh, crushed whole white pepper, a branch parsley, branch chervil and fresh mint leaf. Set pan on fire to reduce to one-third, mixing once in a while. Strain juice through a cheesecloth into another very small saucepan, add one egg yolk and sharply whisk on corner of range for five minutes. Gradually pour, drop by drop, three-quarters gill good hot melted butter, continually whisking while adding, remove pan to table, season with two saltspoons salt and whisk for three minutes longer, so as to make it frothy, then strain through a cheesecloth and use as directed. 2786. TENDERLOIN OF BEEF, ATHENIENNE Neatly trim a little of the fat from a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix (No. 271) in a roasting pan, lay filet over, season with a teaspoon salt and half teaspoon pepper, lightly baste with a tablespoon melted butter, pour two gills water into pan, then set in brisk oven for thirty-five minutes, turning and basting it once in a while. Remove, dress filet on a hot dish and keep hot. Remove fat from surface of gravy, then transfer contents of pan into a small saucepan, pour in a gill demi-glace (No. 122), two tablespoons sherry and one saltspoon cayenne pepper, mix well and let reduce for ten minutes. Skim fat off surface, then strain sauce over tenderloin, dress egg plant julienne (No. 508) at both ends of dish and serve. 2787. LAMB SWEETBREADS, KENNEDY Plunge one and a half pounds lamb sweetbreads in a quart boiling water with a teaspoon salt for five minutes, drain on a sieve and neatly

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MONDAY, FIRST WEEK OF NOVEMBER 859 trim. Thoroughly heat two tablespoons clarified butter in a sautoir, drop in sweetbreads, sprinkle over a teaspoon salt and briskly cook on open fire for eight minutes, frequently tossing them meanwhile. Pour in a tablespoon brandy and two tablespoons port wine, let reduce till nearly dry, then pour in a half gill white wine, adding a saltspoon cayenne pepper, twelve finely sliced, canned mushrooms and a small sliced truffle, mix well, cover pan and let cook for five minutes. Pour in one and a half gills tomato sauce (No. 16), a half teaspoon each chopped parsley and extract of beef (No. 3170), mix well, cover pan and cook for ten minutes more. Set pan on corner of range, drop in a half ounce fresh butter little by little, with the juice of a quarter lemon, continually mixing while adding it.

Lightly butter outside of six oval paper boxes, place on a tin, then place in oven for five minutes. Remove, evenly divide preparation in boxes, dress on a hot dish with a folded napkin and serve. Monday, First Week of November Grapes in Cream (2369) Malta Vita (1592) Devilled Poached Eggs Small Steaks, Maitre d 'Hotel (172) Lemon Cakes (577) 2788. DEVILLED POACHED EGGS Have three quarts boiling water in saucepan with two tablespoons vinegar and tablespoon salt, then carefully crack in six fresh eggs, poach for four minutes, remove with a skimmer and carefully drop in cold water. Proceed the same with six more, take them up from the water, lay on a cloth and neatly trim. Spread a very little French mustard around, dip in beaten egg, then lightly roll them in fresh bread crumbs, place in a frying basket and fry in boiling fat for one minute, lift up, sprinkle a little salt over, dress on a hot dish with folded napkin Canape's, Lorenzo (538) Mutton and Ham Pot Pie Spaghetti Polonaise (938) Banana Cakes 2789. MUTTON AND HAM POT PIE Cut one and a half pounds raw lean leg of mutton and half pound raw lean ham into one-inch pieces- Thoroughly heat two ounces

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melted lard in a sautoire, add mutton and ham, season with a teaspoon salt, half teaspoon pepper, and nicely brown for ten minutes. Add twelve peeled, small white onions and four peeled, raw, medium potatoes cut in half-inch squares, and brown for ten minutes more, stirring once in a while, drain on a sieve and return to pan. Dredge an ounce flour over, toss well, pour over two gills each water and pure tomato juice and one gill demi-glace (No. 122), then add a blade mace, bay leaf, leaf of nutmeg, a teaspoon chopped parsley, tablespoon Worcestershire sauce and one teaspoon French mustard. Mix well and boil for fifteen minutes, transfer to baking dish and egg edges of dish. Roll out a half pound of pie paste (No. 117) to size of dish, then cover dish with layer of paste, press down all around border and trim off around edges. Make a few light incisions on surface, egg top, then set in a moderate oven to bake for forty-five minutes, remove and serve. 2790. BANANA CAKES Lightly butter six small tartlet moulds. Roll out on a lightly floured table a half pound feuilletage (No. 756) to one-fifth-inch thickness. With a round pastry cutter (a shade larger than the tartlets) cut out six round pieces and line them with cut pieces of paste; carefully press paste down with finger in centre and all around, then spread a tablespoon apple jelly at bottom of each tartlet.

Peel and slice six ripe bananas, then nicely arrange in the tartlets, sprinkle a little powdered sugar and pour two or three drops vanilla essence over each, set in oven for twenty-five minutes, remove, spread a teaspoon currant jelly over each, take from moulds, dress on dish with a folded napkin, sprinkle a little powdered sugar over and serve. Potage Vermicelli, Suisse Fresh Mackerel with Tarragon Mignons of Veal with Glazed Chestnuts Spinach with Cream (399) Pudding Boissy (746) 2791. POTAGE VERMICELLI, SUISSE Place in a saucepan a three-pound piece of beef from the short ribs or flank, pour in five quarts water and add a tablespoon salt. Let slowly come to a boil, skini fat off surface, then add two well-cleaned carrots and one turnip, a good-sized onion with two cloves stuck in it, two branches celery, a sprig thyme and bay leaf. Cover the pan and let slowly boil for three hours, being careful to skim fat off once in a while and to keep soup at same simmering point from beginning to end. Lift up beef (keep it for to-morrow's lunch), strain broth through cheesecloth into another saucepan and let come to a boil, then add a finely sliced,

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MONDAY, FIRST WEEK OF NOVEMBER 86 1 well-cleaned leek, a teaspoon freshly chopped parsley, the leaves of two branches chervil, and let gently boil for forty-five minutes. Break three ounces vermicelli on a plate, add it to broth, lightly mix and let boil for fifteen minutes, pour soup into a tureen and serve with a little grated Swiss cheese separately.

2792. FRESH MACKEREL WITH TARRAGON Thoroughly wipe a nice, fresh three-pound mackerel, cut off head, split in two through back and remove spinal bone. Season with a teaspoon salt and three saltspoons pepper, lightly baste with a little milk, then roll in flour. Thoroughly heat a tablespoon clarified butter in a frying pan, add fish and gently cook for six minutes on each side. Lift up with skimmer, dress on a hot dish, decorate with six quarters lemon, a little parsley greens, and serve with mayonnaise-tarragon sauce separately." 2793. SAUCE MAYONNAISE WITH TARRAGON Prepare a mayonnaise (No. 70), only substituting same quantity of tarragon vinegar for the other, and when finished add a half teaspoon freshly chopped tarragon leaves, mix well and serve in a cold sauce bowl. 2794. MIGNONS or VEAL WITH GLAZED CHESTNUTS Procure six round pieces of tender veal of four to five ounces each from round, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a sautoire, add the pieces of veal one beside another, and gently cook for six minutes on each side.

Prepare six round toasts two inches in diameter and a third of an inch thick, place on a hot dish, arrange mignons over crown-like, and dress the glazed chestnuts (as hereunder) in centre pyramid-like. Skim fat off surface of gravy, then add four finely chopped shallots, brown for two minutes, pour in a half gill white wine, add teaspoon finely chopped parsley and let reduce to almost a glaze. Pour in a gill demiglace (No. 122), mix well at bottom of pan, boil for five minutes, then pour over mignons and serve.

2795. GLAZED CHESTNUTS Slit thirty large Italian chestnuts and set in oven on a tin for twenty minutes. Remove, shell and peel, place in a saucepan with a half pint broth, cover with water, add blade mace, two branches celery, one onion with a clove stuck in it, a half teaspoon salt and two saltspoons pepper. Cover pan, let boil for twenty-five minutes, lift up chestnuts and place in saucepan with a half gill demi-glace (No. 122), half gill of the chestnut broth, half ounce butter, the juice of half a lemon and saltspoon grated nutmeg. Set the pan in oven for twenty-five minutes, being very careful to frequently baste chestnuts with the liquor, remove and use as

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Tuesday, Second Week of November Barley and Cream (1068) Shirred Eggs au Cerfeuilles Potatoes, Mount Vernon (453) 2796. SHIRRED EGGS AU CERFEUILLES Lightly butter six shirred-egg dishes, pick leaves from three branches chervil, then evenly sprinkle in the six dishes. Carefully crack two fresh eggs in each dish, season evenly with a half teaspoon salt and two saltspoons pepper, baste yolks with a very little hot butter, set in the oven for five minutes, remove and serve.

Mussaka, Moldave Apples with Rice (179) 2797. MUSSAKA, MOLDAVE Remove bones, trim fat off the boiled beef saved from yesterday's dinner, then cut meat in small square pieces, and cut half the quantity of cold boiled potatoes into same shape. Finely chop a good-sized white onion, place in saucepan with a tablespoon melted butter and fry for five minutes or until a nice light golden colour. Add beef and potatoes, pour in one gill broth and two gills pure tomato juice, season with teaspoon salt, half teaspoon each pepper and curry powder, saltspoon grated nutmeg, mix well and cover pan. Cook on range for five minutes, then set in oven for forty-five minutes, remove and keep hot. Cut three small eggplants in halves lengthwise and scoop out all the interior as near the skin as you can without cutting it. Lightly butter insides of shells, sprinkle a little salt over, place on a tin and set in oven for ten minutes. Remove, divide hash evenly in the six half-shells, neatly smooth surface, sprinkle a little bread crumbs over and arrange a few little bits of butter on top. Set in oven for twenty minutes, remove, place on a hot dish, pour one gill tomato sauce (No. 16) around and Olives Oysters (18) Radishes Pure"e, Oriental Kingfish, Maitre d 'Hotel (792) Potatoes, Polonaise (1008) Duckling Curry, Lucknow Fried Parsnips Roast Saddle of Lamb, Mint Sauce (2482) Small Neapolitan Cakes (524)

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TUESDAY, SECOND WEEK OF NOVEMBER 863 2798. PUR£E, ORIENTAL Finely slice a small onion, four shallots, a green pepper, bean garlic, twelve well-washed fresh okras, the meat of the eggplant from lunch, a quarter-pound piece peeled and seeded pumpkin and six small, peeled Jerusalem artichokes. Place these ingredients in a soup pot with an ounce butter and a teaspoon curry powder, cook over a brisk fire for fifteen minutes, frequently stirring with a wooden spoon meanwhile. Add a half pint fresh crushed tomatoes, moisten with three quarts water, the milk and grated fibres (meat) of a medium cocoanut and a two-ounce piece dried, crushed bacon. Season with a teaspoon salt, half teaspoon pepper, sprig thyme, bay leaf and two cloves. Cover pot and let simmer on corner of range for two and a half hours, being careful to mix once in a while. Remove, press puree through sieve into a vessel, then through Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 2799. DUCKLING CURRY, LUCKNOW Cut in two-inch-long julienne strips one each small carrot, turnip and seeded green pepper, a celery root, bean garlic and peeled and cored apple. Place all these articles on a plate with two peeled, seeded, freshchopped red tomatoes. Singe, cut the head and feet off a tender fourpound duckling, neatly draw and wipe, then cut in twelve equal pieces. Melt a good tablespoon butter in saucepan, add duckling and gently brown for fifteen minutes, being careful to turn the pieces once in a while. Sprinkle in a tablespoon flour and good teaspoon curry powder, mix well with spatula for three minutes, moisten with pint broth and season with a heavy teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Tie in a bunch a sprig thyme, bay leaf, clove, sprig tarragon, branch parsley and piece lemon rind, then add to duck with all the waiting vegetables. Thoroughly mix, cover pan, cook on range for ten minutes, then set in oven for forty-five minutes. Remove, take up bouquet, scoop out white part of a fresh cocoanut, place in mortar with two tablespoons cream, then pound to a paste, strain through cheesecloth into saucepan and mix well while heating for two minutes. Dress duck on a hot dish, arrange a boiled rice (No. 490) around, and serve with Bombay duck, chutney, etc., separately. 2800. FRIED PARSNIPS Peel six medium parsnips, cut in one-and-a-half-inch pieces, then cut each in one-third-inch-square strips. Wash in cold water, place in saucepan and pour in enough hot water to cover, then add half a lemon and a teaspoon salt. Cover pan, let gently boil for forty-five minutes, drain, then place in a deep dish. Squeeze over the juice of half a lemon, adding a teaspoon chopped parsley, half teaspoon salt, two saltspoons pepper and two tablespoons oil, mix well and let infuse from thirty-five to forty minutes.

Prepare a frying batter (No. 204), plunge parsnips into it, roll well,

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then drop in boiling fat and fry for ten minutes, turning with skimmer once in a while. Lift up, drain on a cloth, dress on a hot dish and Wednesday, Second Week of November Sliced Pineapples (407) Quaker Oats (105) Fried Eggs, Kellogg Sweet Potatoes Sautees (2534) 2801. FRIED EGGS, KELLOGG Cut from a raw Virginia ham six thin slices. Heat a tablespoon melted butter in a black frying pan, add slices of ham one beside another and briskly cook for one minute on each side. Carefully crack twelve fresh eggs over slices, season with a teaspoon salt, two saltspoons pepper, and set in the oven for six minutes. Remove, carefully glide them on a large, hot dish and keep hot.

Peel two fresh red tomatoes, cut in eight quarters each, and place in small saucepan with a teaspoon good butter. Season with a half teaspoon salt and two saltspoons pepper, lightly mix, cover pan, let gently cook on range for eight minutes, arrange tomatoes around eggs Scallops en Coquilles (212) Irish Stew (425) Peach Pie (412) Pot au Feu, Vieillemode Striped Bass, en Court Bouillon (25) Potatoes, Rissole"es (2121) Beef Brais6 au Pain Perdu (1921) Brussels Sprouts in Butter (618) Roast Stuffed Goose Barbe de Capucins Gateau Lyonnaise (585) 2802. POT AU FEU, VIEILLEMODE Soak half pint dried, large white beans in cold water for eight hours, drain and place them in a large earthen soup pot. Cut half a very small cabbage in four parts lengthwise, discard all stale leaves, cut off stalk, then finely slice and add to beans in pot. Boil two ounces dried split peas in a pint water for five minutes, drain well, add to soup and moisten with three quarts water. Season with a heavy teaspoon salt and half teaspoon pepper, add one ounce good butter, then let slowly boil for forty-five minutes. Add a small Italian cervela sausage,

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THURSDAY, SECOND WEEK OF NOVEMBER 865 if at hand, two small, finely sliced raw potatoes, a teaspoon each chopped parsley and chives. Cover pot, slowly simmer for an hour and a half, remove the cervelas, pour soup into a tureen and serve. 2803. ROAST STUFFED GOOSE Singe, cut head and feet off a medium-sized fat goose. Drain and thoroughly wipe the inside, remove gall bag from liver, then cut liver and heart in small square pieces. Finely chop one medium white onion with an ounce raw ham, place in frying pan with tablespoon melted lard and fry for three minutes. Add liver and heart, cook for two minutes, tossing once in a while, then transfer to a bowl. Peel and core two medium apples, cut in small square pieces and add to bowl. Add also three tablespoons fresh bread crumbs, two tablespoons milk, one egg, two skinned country sausages, a teaspoon chopped parsley, saltspoon ground thyme, half teaspoon salt and three saltspoons pepper. Mix all together till well amalgamated, then stuff goose with preparation. Tightly truss goose, place it in roasting tin, baste surface with a little melted lard and pour a half gill water in pan. Sprinkle over a heavy teaspoon salt, set in a moderate oven to roast for an hour and twenty-five minutes, being careful to turn once in a while, and frequently baste it. Remove, dress on a hot dish, untruss, decorate with a little watercress and serve with apple sauce (No. 198) separately. 2804. BARBE DE CAPUCINS Select three bunches white, fresh, crisp, clear barbe de capucins, thoroughly clean, carefully wipe, but do not wash in water. Cut in two-inch strips, place in salad bowl, season with four tablespoons dressing (No. 863), mix well and serve.

Thursday, Second Week of November Grape Fruit (130) Oatmeal Porridge (a) Omelette Dancfee Hashed Creamed Potatoes (220) 2805. OMELETTE, DANOISE Crack eight fresh eggs in a bowl, add a half gill cream, teaspoon anchovy essence, three saltspoons salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Remove skin and bones from a two-ounce piece smoked salmon, cut in quarter-inch-square pieces, plunge into three pints boiling water, boil for five minutes and drain on a sieve.

Prepare a cream sauce (No. 736), add salmon to it with a tablespoon capers, mix well and keep hot till required. Thoroughly heat a table-

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spoon melted butter in a frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest for half minute; fold up opposite sides to meet in centre, turn on a hot dish, pour prepared sauce Oysters en Brochette (477) Goose Pie, Mrs. Nicoll 2806. GOOSE PIE, MRS. NICOLL Soak a half pound California prunes in cold water for six hours, drain, remove stones and place prunes on a plate. Add a tablespoon powdered sugar and two saltspoons cinnamon, mix well in seasoning and place on plate until required.

Pick all the meat off goose left over from last night's dinner and cut into small square pieces. Cut into same shape two ounces lean cooked ham, twelve canned mushrooms, and keep on a plate. Clean the goose's bones, crack in pieces with a cleaver, then place in a saucepan with four sliced shallots, a half bean garlic, two branches chervil and two branches parsley. Pour in two gills each demi-glace (No. 122) and tomato sauce (No. 16), mix well and let boil for forty minutes. Strain sauce through a strainer into another saucepan, then add goose, ham and mushrooms, a saltspoon cayenne pepper, saltspoon grated nutmeg, half teaspoon chopped tarragon, two cold boiled potatoes cut in exceedingly small pieces, mix well and cook for thirty minutes, mixing once in a while. Add two tablespoons bread crumbs, one egg yolk, sharply mix while heating for two minutes, and remove to a table. Lightly butter a deep pie plate, prepare pie paste (No. 117), divide paste in two, roll out both on a floured table to size of plate, then line plate with a layer of paste. Place hash at bottom, arrange prunes on top, egg edges, then cover with other layer of paste. Press both edges together, lightly trim egg surface, make a few light incisions on top, set in oven for forty minutes, remove, glide pie on a dish and send to table. Canape's of Anchovies (141) Oysters (18) Olives Potage, Provencal Terrine of Smelts (2547) Potatoes, Ancienne (1391) Escalopes of Venison, Chasseur Tomato Bock (2031) Roast Ribs of Beef (126) Lettuce Salad (148) Biscuit, Tortoni (1521) 2807. POTAGE, PROVENCAL Finely slice two medium white onions, one green pepper, six fresh mushrooms, one bean sound garlic and two leeks; place all these vegetables in a large black frying pah with two tablespoons oil, fry for ten minutes, tossing once in a while, sprinkle over two tablespoons flour, and stir well with wooden spoon for two minutes. Wipe and crush one quart

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FRIDAY, SECOND WEEK OF NOVEMBER 867 fresh, ripe red tomatoes, add to pan with two quarts broth (No. 701), season with a heavy teaspoon salt, teaspoon sugar and half teaspoon pepper, thoroughly mix and let boil for forty-five minutes, mixing once in a while. Place twelve thin slices toasted French bread in a soup tureen, sprinkle over half teaspoon each chopped parsley and chives, strain soup through Chinese strainer into tureen and serve. (It is absolutely necessary to cook this soup in a black frying pan.) 2808. ESCALOPES OF VENISON, CHASSEUR Procure a two-and-a-half-pound piece stale venison from the round, cut in twelve equal slices, season with a teaspoon salt and half teaspoon black pepper. Thoroughly heat a tablespoon melted butter in a sautoire, arrange venison in pan one piece beside another, and briskly cook on fire for three minutes on each side. Lift up with a fork, dress on a hot dish, one overlapping another, add six finely chopped shallots to pan and fry for three minutes. Pour in a half gill white wine, add twelve finely sliced canned mushrooms, then let reduce to almost a glaze. Pour in one gill demi-glace (No. 122), boil six minutes more, pour sauce over escalopes and serve.

Friday, Second Week of November Stewed Prunes (i) Sago with Cream (1585) Scrambled Eggs, Montevideo Fried Whitebait (1123) Beef Hash (923)* Wheaten Cakes (9) 2809. SCRAMBLED EGGS, MONTEVIDEO Cut three Spanish sweet peppers in small square pieces, place in a sautoir with a half ounce butter and cook for three minutes, then pour in two gills tomato sauce (No. 16). Dilute a half saltspoon saffron in a teaspoon water and strain it into the pan, lightly mix, then let reduce to a third of the quantity.

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and two saltspoons pepper. Briskly beat up with a fork for one minute, add to tomato and cook for six minutes, continually mixing with wooden spoon meanwhile. Prepare three pieces toast, trim off crusts, spread a teaspoon anchovy butter over each, cut each toast in two, place on a hot dish, dress eggs evenly over the six half toasts and Oyster Stew (1319) Baked Live Lobster (952) Entrec6te Pojarsky (914) Omelette Soufflee, with Apples * U»e the beef left over from yesterday.

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2810. OMELETTE SOUFFL£E WITH APPLES Place three tablespoons powdered sugar in a bowl with six egg yolks, three tablespoons flour, a half saltspoon salt, half teaspoon vanilla essence, and sharply beat up with a wooden spoon for five minutes. Whisk up a gill cream to a stiff froth, add to yolks and gently mix with a wooden spoon. Now beat the whites of six eggs to a froth, add to mixture and lightly mix with skimmer.

Cut three sound apples into quarters, peel, remove cores, finely slice and place them in a frying pan with a half ounce butter. Sprinkle a little sugar over and cook on brisk fire for five minutes, tossing them meanwhile. Add two tablespoons currant jelly, carefully mix without mashing the apples, and keep hot. Heat two tablespoons clarified butter in a large frying pan, drop in preparation, cook for two minutes, then set pan in oven for six minutes or till firm. Remove, glide omelette on a piece of white paper, turn it again into pan and cook for one minute more. Glide it again on the paper, arrange apples in centre, roll it up in omelette shape, dress on a hot dish, sprinkle a little powdered sugar Potage, St. Augustine Blackfish, Fines Herbes (1862) Potatoes Croquettes (390) Breaded Lamb Chops, Be"arnaise French Flageolets with Butter (95) Swiss Rarebit Fig Pudding, Tyrolienne (168) 2811. POTAGE, ST. AUGUSTINE Place in a saucepan the head of any kind of a large, white, fresh fish, with a sliced each carrot, onion, branch celery, two sliced leeks, a sprig thyme, bay leaf and clove. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper. Clip off both ends of twelve fresh okras and add trimming to the broth, then cut okras in half-inch pieces, keep on a plate, and boil broth rather slowly for an hour and fifteen minutes.

Heat one and a half tablespoons melted butter in another saucepan, add okras and cook for ten minutes. Strain the fish broth through cheesecloth into this pan, add two ounces raw rice, one peeled raw potato cut in small pieces, two peeled, seeded, fresh, finely chopped red tomatoes, and a half teaspoon finely chopped parsley, lightly mix, then let boil for forty-five minutes. Pour in two gills hot milk, boil for five minutes, pour soup into a tureen and serve.

2812. BREADED LAMB CHOPS, BE"ARNAISE Neatly trim and flatten six French lamb chops, season all around with a teaspoon salt and half teaspoon pepper. Mix on a plate two

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SATURDAY, SECOND WL^K OP NOVEMBER 869 ounces finely grated, cooked lean ham and four tablespoons bread crumbs, roll chops in flour, dip in beaten egg and then roll well in the mixture. Thoroughly heat a tablespoon melted butter in frying pan, lay in chops one beside another, gently cook for five minutes on each side and arrange on hot dish, one overlapping another crown-like. Arrange six slices of broiled bacon (No. 13) around dish, adjust a curled paper at end of each chop and serve with a Be*arnaise sauce (No. 34) separately. 2813. Swiss RAREBIT Finely chop ten ounces rich, crustless Swiss cheese. Place a gill white wine in saucepan and as soon as it comes to a boil add the cheese, with a saltspoon cayenne pepper and two teaspoons Worcestershire sauce. Briskly mix with wooden spoon until thoroughly melted, add three egg yolks and sharply mix while heating for three minutes. Heat six individual shirred-egg dishes, place six freshly prepared crustless toasts, evenly divide the prepared cheese in them and immediately send to table.

Saturday, Second Week of November Baked Apples, Yanssens (1140) Hominy (45) Stuffed Eggs with Sardines Broiled Mutton Kidneys with Bacon (195) Hashed Potatoes au Gratin (173) Buckwheat Cinnamon Cakes (79) 2814. STUFFED EGGS WITH SARDINES Boil twelve fresh eggs for eight minutes, take up, plunge in cold water for a minute, remove, shell, and cut in halves lengthwise. Scoop out yolks and place in a mortar with three sardines, three saltspoons salt, a saltspoon cayenne, half saltspoon grated nutmeg, half ounce butter, two tablespoons cream, and briskly pound to a paste, then press through sieve into a bowl and fill up cavities of whites with mixture. Arrange on a baking dish, pour a Mornay sauce (No. 526) and sprinkle a little grated Parmesan cheese over, set in oven for five minutes, remove Croflte of Oysters, Fin de Siecle Oxtail, Hungarian Gnocchis, Italienne Madeleine with Almonds ( 1400) 2815. CROUTE OF OYSTERS, FIN DE SIECLE Cut covers from six long-shaped rolls (fluttes), scoop out soft part, lightly butter interiors, place on a plate with covers and keep at oven door until required.

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Plunge thirty-six large, freshly opened oysters with their liquor into a pint boiling water with a teaspoon salt and boil for five minutes. Finely chop a seeded green pepper, four sound shallots and six well washed and drained fresh mushrooms. Place the three articles in a saucepan with an ounce good butter and gently cook for six minutes, slightly stirring meanwhile. Strew in two light tablespoons flour, stir well while cooking for a minute, strain a gill of the oyster broth into pan and add three gills milk. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, briskly mix until it comes to a boil, then let reduce to half the quantity on an open fire, frequently mixing meanwhile. Strain oysters on sieve and add them to sauce, with a tablespoon each thick cream and sherry, and gently mix while cooking for one minute. Place rolls on a dish, evenly pour oysters, etc., into them, place covers on and serve. 2816. OXTAIL, HUNGARIAN Cut a fresh oxtail into two-inch-long pieces, removing the very thin end portion. Split the large pieces in two, place in roasting pan, sprinkle over a teaspoon salt, baste with three tablespoons hot fat and set in oven for forty-five minutes, turning once in a while. Take up and place them in a braising pan, sprinkle over three light tablespoons flour and briskly shuffle pan for one minute. Pour in one and a half pints water, season with two teaspoons salt, a half teaspoon paprika and mix well. Tie in a bunch two leeks, a branch celery, sprig thyme, bay leaf, blade marjoram, bean garlic, and add to pan with onion having two cloves stuck in it.

Pour in one gill pure tomato juice and two gills demi-glace (No. 122), cover pan, set in oven for one hour, then bring pan to oven door. Cut three large raw potatoes in one-inch-square pieces, add to pan, lightly mix, re-cover pan and reset in oven for another hour. Remove, lift up bouquet and onion, take up the pieces of oxtail and potatoes with skimmer and dress them on hot dish. Skim fat from gravy, strain it through a Chinese strainer over the meat and serve.

2817. GNOCCHIS, ITALIENNE Place three gills milk and one gill cream in a saucepan with half ounce, butter and boil for five minutes. Sift a pound of flour in a bowl, then gradually pour milk in flour, briskly stirring with wooden spoon while adding it. Add one ounce grated Parmesan cheese, with a half teaspoon salt, saltspoon cayenne, and sharply stir for two minutes; break in an egg and briskly stir again for two minutes; then add two egg yolks and sharply stir for two minutes more.

Have two quarts boiling water in a saucepan on the fire with a teaspoon salt. Take up the batter by teaspoons and with aid of a finger drop it hi the water, the operation being done as rapidly as possible. Let slowly boil for six minutes, lift up with skimmer, drain on a cloth, then dress on a hot baking dish. Reduce two gills tomato sauce to half the quantity on a brisk fire and pour it over the gnocchis, sprinkle two

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SATURDAY, SECOND WEEK OF NOVEMBER 871 tablespoons grated Parmesan cheese on top, then set in oven for ten Olives Tomatoes en Surprise (1515) Purde of Potatoes, Chiffonnade Sheepshead, Cracovienne (1260) Subrics of Potatoes Larded Sirloin, Jardiniere (1640) Tomatoes, American Roast Squabs (831) Escarole Salad (too) Pudding, Saxon (215) 2818. PUR£E OF POTATOES, CHIFFONNADE Cut a quarter pound raw, lean salt pork in small pieces, place in a saucepan with one sliced onion, two sliced leeks and one bay leaf; add one tablespoon butter and gently cook for ten minutes, stirring once in a while, then add four good-sized, peeled, raw potatoes cut in thin slices. Moisten with one and a half quarts broth (No. 701) and one quart water, season with one and a half teaspoons salt and half teaspoon pepper, lightly mix, cover pan and let slowly boil for one hour and fifteen minutes. Remove, strain soup through sieve into a vessel and keep until required. Remove stems, thoroughly wash and drain a half pint each spinach and sorrel and also wash green leaves from a head of lettuce, finely slice and place in a saucepan with an ounce good butter. Set pan on the fire and cook rather briskly for ten minutes, stirring frequently. Strain potato puree through a Chinese strainer into this pan, add a pint milk, teaspoon chopped parsley and the leaves from a branch chervil, thoroughly mix, let boil for ten minutes, pour soup into tureen and serve. 2819. SUBRICS OF POTATOES Boil six peeled potatoes in two quarts water with a teaspoon salt for thirty minutes, drain on sieve, then press through potato masher into a saucepan. Add a half ounce butter, ounce grated Parmesan cheese, three egg yolks, light teaspoon salt, two saltspoons cayenne, saltspoon grated nutmeg, briskly stir on fire for five minutes, then shift the pan to corner of range. Heat two tablespoons melted butter in frying pan, then with lightly buttered tablespoon scoop out potato and drop it in pan; repeat operation with balance and gently fry all for three minutes on each side, dress on a hot dish and serve.

2820. TOMATOES, AMERICAN Cut six even-sized, medium, fresh red tomatoes into even halves crosswise, squeeze out seeds, place on a tin, and season evenly with a teaspoon each salt and sugar and half teaspoon white pepper. Soak an ounce of the soft part of a French loaf in cold milk for five minutes, squeeze out all milk from it and place bread in a bowl. Add to it one and a half ounces finely chopped raw beef marrow, a half teaspoon chopped parsley, six finely chopped shallots, a half saltspoon thyme and

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one egg yolk. Sharply stir the whole well together for two minutes, evenly spread preparation over the twelve half tomatoes, set in oven to bake for twenty minutes, remove and serve.

Sunday, Second Week of November Oranges (104) Cracked Wheat (656) Poached Eggs, Chester Broiled Beefsteaks (172) Julienne Potatoes (799) 2821. POACHED EGGS, CHESTER Cut a medium eggplant in twelve even slices, then with a two-inch pastry cutter cut out a piece from each slice, season all over with a teaspoon salt, half teaspoon pepper, and lightly roll them in flour. Heat two tablespoons melted butter in frying pan, arrange the eggplant in, one piece beside another, gently cook for four minutes on each side, lift up and dress on a hot dish. Prepare twelve poached eggs (No. 106), but without toasts, arrange over eggplants, pour a Hollandaise sauce (No. 26) and adjust a very thin slice truffle over each egg and serve. Baked Lobster, Potomac (8n) Mutton Chops with Peas 2822. MUTTON CHOPS WITH PEAS Neatly fry and flatten six fine, fresh, tender mutton chops, season all over with a teaspoon salt and half teaspoon pepper, roll in a tablespoon oil, then broil over a brisk fire for four minutes on each side. Dress on a hot dish, one overlapping another crown-like, arrange green peas (No. 35) in centre of chops, adjust a curled paper at end bone of chops Oysters (18) Celery (86) Olives Caviare (59) Consomme, Fermiere Filets of Sole, Mayonnaise -Moreno Chicken Cutlets, Islin French String Beans (139) Mignons of Lamb, Traviata (1905) Punch au Curacao (643) Roast Partridge sur Canapes (97) Neselrode Pudding (607) 2823. CONSOMME^ FERMIERE Prepare a consomme (No. 52), strain in another saucepan and keep simmering till required. Cut two medium carrots, one white turnip and

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SUNDAY, SECOND WEEK OF NOVEMBER 873 a quarter very small, well-pared cabbage in strips one inch long and a half inch thick. Lay these vegetables on a plate, sprinkle over a teaspoon salt and half teaspoon sugar, toss vegetables for eight minutes to make them sweat, place in a saucepan with half ounce butter and one gill consomme*, cover pan and set in oven for one hour. Remove, add entire contents of pan to consomme with three tablespoons cooked green peas and let boil for five minutes. Place six thin slices toasted French bread in a soup tureen with a teaspoon chopped chives, pour consomme 2824. FILETS OF SOLE, MAYONNAISE-MORENO Lift up filets from a fresh three-and-a-half-pound flounder, skin and cut each in three slanting, equal pieces, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then roll them in fresh bread crumbs. Arrange in frying basket, fry in boiling fat for eight minutes, lift up, drain on cloth and sprinkle a little salt over. Dress on a hot dish with folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with Mayonnaise-Moreno sauce sepa2825. SAUCE MAYONNAISE-MORENO Pound four red Spanish sweet peppers in mortar to a fine paste, then press pulp through a sieve on a plate. Prepare a mayonnaise sauce (No. 70), add sweet pepper puree little by little to sauce, mixing continually while adding it, pour sauce into a saucebowl and serve. 2826. CHICKEN CUTLETS, ISLEST Carefully tear skin off a tender two-and-a-half pound chicken, then remove meat and sinews from bird. Have a four-ounce piece raw lean veal, cut chicken and veal in small pieces, place on a clean board and finely chop, adding while chopping, little by little, a half gill thick cream. Place meat in a bowl, add a bread panade (No. 1795), a finely chopped truffle, egg yolk, one and a half teaspoons salt, two saltspoons cayenne and saltspoon grated nutmeg. Briskly stir with wooden spoon for three minutes, then gradually pour in a half gill cream, sharply stirring while adding it. Divide the preparation in twelve equal parts, roll on a lightly floured table to cutlet forms, lightly dip in beaten egg, then roll them in bread crumbs.

Heat two tablespoons clarified butter in a frying pan, place in cutlets one beside another and gently cook for seven minutes on each side. Pour fresh mushroom sauce on a hot dish, arrange cutlets over crown shape, adjust a fancy frill at end of each and serve. 2827. FRESH MUSHROOM SAUCE Thoroughly wash and drain twelve medium fresh mushrooms, finely slice, then place in a saucepan with an ounce butter, strain in juice of a half lemon and gently cook for six minutes, stirring once in a while. Add a tablespoon flour, stir well, then pour in a half gill milk and threequarters gill cream. Season with a half teaspoon salt, a saltspoon cay-

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enne, mix well until it comes to a boil, then let briskly cook for six minutes, lightly mixing meanwhile. Pour in one and a half tablespoons sherry, mix well, then use as required.

Monday, Second Week of November Baked Apples (44) Swiss Mush (2564) Eggs Cocotte, Justine Perch, Saute, Meuniere (2097) Calf's Liver with Bacon (155) Lemon Cakes (577) 2828. EGGS COCOTTE, JUSTINE Place a gill demi-glace (No. 122) and a tablespoon Madeira in saucepan and let boil for five minutes. Pour in a half gill cream, mix well, add little by little a half ounce fresh butter, sharply mixing with whisk while adding it, and evenly divide sauce in six egg-cocotte dishes. Crack two fresh eggs in each dish, season with half teaspoon salt and two saltspoons pepper evenly divided, set in oven for five minutes, remove Oysters, Vaudeville (222) Chachelique, Caucases Apple Tartlets 2829. CHACHELIQUE, CAUCASES Cut two pounds raw beef from rump in quarter-inch slices, place in an earthen jar, add a sliced white onion, half gill vinegar, two tablespoons sherry, half gill white wine, teaspoon salt and half teaspoon freshly crushed black pepper, mix well, then let marinade for two hours. Take up beef, place on a broiler and broil over a brisk charcoal fire for four minutes on each side, remove and dress on hot dish and keep hot. Place marinade in a saucepan and let reduce on open fire to one-third the quantity, then pour in a half gill each demi-glace (No. 122) and tomato sauce (No. 16), mix with wooden spoon and let boil for eight minutes. Strain sauce through a Chinese strainer over beef, arrange a thin slice of lemon on top of each and serve.

2830. APPLE TARTLETS Lightly butter six individual tartlet moulds. Roll out on a lightly floured table a half pound pie paste (No. 117) to one-fifth inch in thickness. With a pastry cutter cut out six pieces a shade larger than the moulds, line tartlets with paste, then neatly spread a teaspoon apple jelly at bottom of each. Cut four apples in quarters, peel and core, then finely slice. Place in a bowl, with an ounce powdered sugar, two saltspoons cinnamon in powder and half teaspoon vanilla essence, turn

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TUESDAY, THIRD WEEK OF NOVEMBER 875 well in seasoning, evenly place in the six moulds and set in oven for thirty minutes. Remove, spread another teaspoon apple jelly over surface of each, take up from moulds, dress on a dish with folded napkin, sprinkle a little powdered sugar over and serve.

Potage, Westphalian Kingfish, Maitre d'Hotel (792) Leg of Mutton, en Potpourri (1510) Beignets, Carnival (462) 2831. POTAGE, WESTPHALIAN Cut a half pound cooked lean ham in small pieces, place in mortar and pound to a paste, then transfer to a saucepan with two gills demiglace (No. 122), a half gill sherry, mix well and let reduce to half the quantity. Pour in two and a half quarts broth (No. 701), add two branches parsley, a branch chervil, half teaspoon salt and two saltspoons cayenne. Mix well with wooden spoon, let gently boil for one hour, then add little by little a half ounce fresh butter and mix while adding it. Place bread croutons (No. 23) in a soup tureen, strain potage through a Chinese strainer over it and serve.

Tuesday, Third Week of November Grape Fruit (130) Cero Fruto (1610) Shirred Eggs, Bercy Chicken Livers, Saute, with Bacon (1856) 2832. SHIRRED EGGS, BERCY Split six country sausages in two lengthwise, place in frying pan with a teaspoon butter, fry for two minutes on each side, place on a hot plate and keep hot. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs in each dish, season with a half teaspoon salt and two saltspoons white pepper evenly divided. Set in oven for five minutes, remove, arrange two pieces of sausage around dish, sprinkle a teaspoon finely chopped parsley over, equally divided, and serve. Clam Fritters (1262) Left-over Turkey, Indienne Okras au Gratin Cream au Th£ (2113)

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2833. LEFT-OVER TURKEY INDIENNE Pick all meat off turkey left over from yesterday, finely slice and keep on a plate till required. Place in saucepan a sliced onion with an ounce butter and fry for five minutes, frequently stirring meanwhile. Finely slice a good-sized apple, add to onions, with a teaspoon curry powder, stir well and cook for ten minutes, stirring once in a while. Add a tablespoon flour and stir well again. Moisten with three gills broth, add a branch each parsley and chervil, a bay leaf and clove, mix well and cook for fifteen minutes, mixing occasionally. Strain sauce through a strainer into another saucepan, add turkey with a light teaspoon salt, saltspoon each cayenne and grated nutmeg, mix well and cook for ten minutes, lightly mixing once in a while. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, add to turkey and mix while heating for two minutes. Dress rice curry (No. 490) on a hot dish crown-like, pour turkey, etc., in centre, sprinkle a little parsley over and 2834. OKRAS AU GRATIN Clip off both ends from thirty-six very fresh, sound medium okras, plunge them in a quart boiling water with a teaspoon salt, boil for thirty minutes and drain on sieve. Mix in saucepan one and a half tablespoons melted butter and two and a half tablespoons flour, pour in a gill milk and a half gill cream, mix on fire until it comes to a boil, then add okras. Season with a level teaspoon salt, saltspoon cayenne, lightly mix, then transfer to a baking dish. Sprinkle a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set in moderate oven for twenty minutes, remove and serve in same dish.

Radishes (58) Salted Almonds (954) Pure"e of Parsnips Red Snapper en Fricandeau Quails en Cocotte Cauliflower, Mousseline (210) Roast Ribs of Beef (126) Romaine Salad (214) 2835. PURE"E OF PARSNIPS Peel and finely slice six fresh, sound medium parsnips and plunge in a pint boiling water for ten minutes. Drain on a sieve, then place in saucepan with a finely sliced onion, two sliced leeks, an ounce butter, and let gently cook for fifteen. minutes, stirring quite frequently. Add two ounces flour, stir well, then pour in two and a half quarts white broth (No. 701) and add two sliced, peeled, raw potatoes. Tie in a bunch two branches parsley, a branch chervil, sprig thyme, bay leaf, clove, and add to soup. Season with a teaspoon salt, half teaspoon pepper, and thoroughly mix for one minute. Cover pan, let gently boil for an hour and a half, press soup through sieve into a basin, then through Chinese Strainer into a saucepan. Add a pint milk, mix well, boil for five min-

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WEDNESDAY, THIRD WEEK OF NOVEMBER 877 utes, pour purde into a soup tureen, add bread croutons (No. 23) and 2836. RED SNAPPER EN FRICANDEAU Procure a three-pound piece fresh red snapper, remove bone and skin it well. Cut from a piece of salt pork fifteen thin one-inch strips, then with aid of a small larding needle lard surface of fish with strips. Place a mirepoix (No. 271) in braising pan, lay fish over, season with a teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills broth (No. 701), cover fish with a buttered paper, place lid on pan and set in oven for forty-five minutes. Remove, carefully lift up fish with two skimmers and place on a hot dish over a bed of sorrel (No. 654). Pour a half gill demi-glace (No. 122) in the fish gravy, let reduce on open fire to one gill, then strain it over fish and serve. 2837. QUAILS EN COCOTTE Pick very carefully six fat, fresh quails, then singe, cut off necks, wings and feet, draw, neatly wipe, stuff insides with American stuffing (No. 1818) and tie all around. Season with a teaspoon salt and half teaspoon pepper, arrange a thin slice larding pork on breast of each bird and place in a lightly buttered cocotte dish. Add a finely chopped onion, teaspoon crushed allspice, baste them with a little melted butter, then set in oven for twenty minutes, occasionally basting meanwhile. Remove, lift up from dish, take out contents of cocotte dish, then return quails to the cocotte, add a potato noisette (No. 321) and half pint welldrained canned green peas.

Finely chop one-third bean garlic and two branches parsley and sprinkle over cocotte. Pour in a quarter gill white wine, half gill each broth (No. 701) and demi-glace (No. 122), cover dish, set in oven for twenty-five minutes, remove and serve.

Wednesday, Third Week of November Baked Pears (216) Force (979) Fried Eggs, Smith Fried Whitebait (1123) 2838. FRIED EGGS, SMITH Cut from a round, raw, lean ham twelve thin, even slices, trim off skin all around, then place in frying pan one beside another with a tablespoon melted butter and briskly fry for a minute on each side. Remove, place one slice in a lightly buttered small frying pan and sprinkle over ham a very little freshly chopped parsley. Carefully crack two fresh eggs on slice of ham, season with a light saltspoon salt and light half saltspoon white pepper. Sprinkle a very little more

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chopped parsley over eggs, cover eggs with another slice of the ham, then set in a brisk oven for five minutes, remove and glide them on a hot dish. Prepare five other portions in a similar way. When all on dish decorate with a little parsley greens and serve. N. B. To shorten preparation of eggs use two or three small pans at same time.

Oyster Stew (435) Scallops, Provencale (454) Beef Croquettes, Horseradish Sauce (649) Butter Beans (1494) Potage, Nimoise Codfish Steaks, Anchovy Butter Potato Batonnets Bitokes, Finnoise Lima Beans v/ith Fines Herbes (2315) Ruddy Ducks with Jelly (234) Rice Cakes, Chantilly 2839. POTAGE, NIMOISE Soak a pint large white beans in cold water for at least eight hours, drain and place them in a saucepan with a sliced carrot, two each sliced onions and leeks, a bean garlic, two branches parsley, a branch chervil, sprig thyme, bay leaf, two cloves and half-pound piece salt pork cut in small pieces. Moisten with two quarts broth and two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, cover pan and let simmer for two hours and a half. Remove, press puree through sieve into a basin, then through a Chinese strainer into same saucepan, previously wiped. Let come to a boil, then dredge in three ounces well-cleaned sago, add half pint boiling milk, mix well and let gently boil for twenty minutes, mixing at bottom of pan once in a while, pour soup into a tureen and serve.

2840. CODFISH STEAKS, ANCHOVY BUTTER Procure three three-quarter-pound fresh codfish steaks, season all over with a teaspoon salt and half teaspoon pepper, rub on both sides with a tablespoon anchovy essence, then place on a plate and let infuse for an hour, rubbing once in a while. Lift up, spread a little oil all around them, arrange on broiler and broil for six minutes on each side. Dress on a hot dish, pour anchovy left on plate in a saucepan and add a half ounce butter. Stir with a wooden spoon on fire until melted, pour butter and sprinkle a little chopped parsley over and serve. 2841. POTATO BATONNETS Broil six peeled, raw potatoes in two quarts boiling water with a teaspoon salt for thirty-five minutes. Drain on sieve, then press them

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THURSDAY, THIRD WEEK OF NOVEMBER 879 through potato masher into a sautoire, add a level teaspoon salt, tablespoon butter, half teaspoon chopped parsley, ounce grated Parmesan cheese, one whole and the yolks of two eggs. Sharply stir with spatula while heating for five minutes, remove to a table and let slightly cool off. Divide preparation into twenty-four equal balls, roll on a lightly floured table to small stick-like forms two inches long, dip in beaten egg, lightly roll in bread crumbs, place in frying basket and fry in boiling fat for five minutes. Lift up, drain well, sprinkle a little salt over, dress them on nicely arranged hot dish and serve.

2842. BlTOKES, FlNNOISE Finely chop together two pounds raw lean lamb, and four ounces raw beef marrow, adding while chopping a half gill thick cream. Season with a teaspoon salt and half teaspoon paprika, knead well, then divide force into six equal parts, giving nice cake-like forms, and lightly roll them in fresh bread crumbs. Heat two tablespoons leaf lard in sautoire, arrange bitokes in pan one beside another, cook rather slowly for five minutes, then set in oven for ten minutes. Remove, dress on a hot dish, pour a Finnoise sauce (No. 251) over and serve.

2843. RICE CAKES, CHANTILLY Thoroughly wash and drain on a sieve four ounces rice, then place in an enamelled saucepan with a pint milk, saltspoon salt, half a vanilla bean, and let gently boil for forty-five minutes, lightly mixing at bottom with wooden spoon once in a while. Remove to table, add two ounces sugar, half gill cream, a whole egg, the yolk of another, and sharply stir until" well amalgamated. Remove the vanilla bean, wipe and place it in sugar.

Roll out on a lightly floured table six ounces feuilletage (No. 756), and with it line bottom of a pie plate, press down paste at bottom and all round edges, then trim. Line inside with a lightly buttered paper, fill up with dried beans, set in oven for twenty minutes, remove, take up beans and paper, pour rice into plate, neatly smooth surface, set in oven for twenty-five minutes, remove and let rest ten minutes. Beat up a gill cream to stiff froth, add an ounce powdered sugar, six drops vanilla essence, beat up for a minute longer, neatly spread on rice, sprinkle a little powdered sugar over, dress cake on dish with a folded Thursday, Third Week of November Stewed California Figs Wheatena (1298) Omelette with Olives White Perch Saute"s (1013) Broiled Devilled Tripe Julienne Fried Potatoes (799) Crumpets

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2844. STEWED CALIFORNIA FIGS Soak one and a half pounds fine dry California figs in cold water for four hours. Drain, then place them in an enamelled saucepan with one and a half ounces granulated sugar, the rind of a quarter lemon, a small piece cinnamon stick, a gill claret and enough water to nearly cover the figs. Cover pan and slowly boil for twenty-five minutes, remove pan to a table and let stand for thirty minutes. Remove lemon rind and stick of cinnamon^ pour figs in a deep compotier and serve. 2845. OMELETTE WITH OLIVES Remove stones and finely slice twelve queen olives. Place them in a small saucepan with two tablespoons sherry and half teaspoon fresh, finely chopped tarragon leaves, cover pan and let steam on corner of range for fifteen minutes, then transfer to a bowl. Break in eight fresh eggs, add a half gill milk, half teaspoon salt and two saltspoons white pepper and briskly beat up with fork for two minutes. Heat a tablespoon good fresh butter in a frying pan, drop in eggs, mix with fork for two minutes, then let rest for half a minute; fold up opposite sides to meet in centre, let rest for one minute, turn omelette on hot dish and serve.

2846. BROILED DEVILLED TRIPE Procure two pounds fresh honeycomb tripe and cut it in six equal pieces. Place them in saucepan with a finely sliced onion, sprig thyme, bay leaf, two cloves, a half gill vinegar, teaspoon salt, half teaspoon pepper, quart water, cover pan and let slowly boil for fifteen minutes. Remove to a table and let cool in seasoning, lift up tripe and thoroughly drain on a cloth. Spread devilled butter (No. n) on both sides of tripe, roll in bread crumbs, broil over a brisk fire for three minutes on each side, remove, dress on a hot dish and serve.

2847. CRUMPETS Place a pint of milk in saucepan on fire, and as soon as it conies to a boiling point set it to cool. Add a teaspoon salt and gradually dredge in a pound sifted flour, sharply stirring while adding it with spatula. Then add half ounce compressed yeast, beat continuously for ten minutes, set in warm place to raise for one hour and thirty minutes, pour in three tablespoons melted butter and briskly beat again. Roll out paste on a lightly floured table in twelve equal round cake forms. Arrange them on a lightly buttered pastry tin, lightly butter surface of each, set in moderate oven for thirty minutes or until a nice golden colour, remove, dress on a dish with folded napkin and serve. Coquille of Lobster, Parisienne (436) Sausage, Gastronome

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THURSDAY, THIRD WEEK OF NOVEMBER 2848. SAUSAGE, GASTRONOME Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty-five minutes, drain on a sieve, then press through potato masher into a bowl. Add an ounce fresh butter, a raw egg, level teaspoon salt and three saltspoons white pepper, sharply stir with spatula for two minutes, then incorporate little by little three-fourths gill hot milk, continually stirring meanwhile. Dress potatoes on hot dish, pyramidlike, and neatly smooth.

Prickle with a fork twelve fresh country sausages, then place in frying pan with a tablespoon melted butter and fry for eight minutes, turning once in a while. Arrange sausages so they stand up against potatoes, pour butter in pan over, set in oven for ten minutes, remove Olives Oysters (18) Tunny (159?) Chicken Soup, English Style Weakfish, Vert Prd (183) Potatoes, Chateaubriand (872) Beef Braise", Japanese Eggplants, Provencale (306) Roast Doe-Birds Lettuce Salad (148) Biscuit Glace" (693) 2849. CHICKEN SOUP, ENGLISH STYLE Detach legs and breast from a two- to three-pound fowl, remove skin, bones, and cut meat in half-inch pieces, thoroughly draw carcass and tie bones together with string.

Heat a tablespoon melted butter in saucepan,' add chicken pieces, with a small carrot and turnip, onion, two leeks, all cut in very small square pieces, and gently brown for ten minutes, stirring once in a while. Moisten with three and a half quarts water, season with a tablespoon salt, half teaspoon pepper, two tablespoons Worcestershire sauce, and add bunch of bones with two ounces well-washed, thoroughly drained barley. Let gently boil for two hours and a half, being careful to skim fat off surface once in a while, remove bones, pour in a gill demi-glace (No. 122), boil for two minutes, pour soup into a tureen and serve 2850. BEEF BRAISE", JAPANESE Procure a three-and-a-half-pound piece of beef rump with the fat on one side only. Mix on plate a tablespoon salt, teaspoon curry powder and half teaspoon freshly crushed black pepper, then rub beef all over with it, place in braising pan with two tablespoons melted lard, then cook on brisk fire until a light brown. Add a mirepoix (No. 271) to the pan, and brown for ten minutes, pour in a pint white broth (No. 701), two gills pure tomato juice and a gill demi-glace (No. 122). Neatly trim both ends of twelve fresh okras, place on a plate and add trimmings to beef, cover pan and set in oven for two hours, being careful to turn and baste quite frequently meanwhile. Remove, dress on a hot dish,

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skim fat from surface of gravy, then let reduce on fire to two gills and keep hot.

Heat a tablespoon melted butter in frying pan, add okras, season with half teaspoon salt, two saltspoons pepper and three saltspoons curry powder, cook on fire for fifteen minutes, tossing once in a while, then set in oven for ten minutes. Remove, arrange them around beef, strain sauce through Chinese strainer over, sprinkle a tablespoon grated, cooked ham over all and serve.

2851. ROAST DOE-BIRDS Singe, draw and truss six fine, fat doe-birds, place in a tin and arrange six slices larding pork on breast of each. Season evenly with a teaspoon salt and half teaspoon pepper, lightly baste with a little melted butter, then set in a brisk oven for fifteen minutes. Remove, dress on a hot dish over six bread canapes (No. 273), decorate with a little watercress and serve with a little currant jelly separately. Friday, Third Week of November Stewed Prunes (i) Farina Gruel (74) Scrambled Eggs, Mariniere Smoked Beef in Cream (329) Potatoes. Anna (84) Wheaten Cakes (9) 2852. SCRAMBLED EGGS, MARINIERE Place six large, freshly opened oysters in a small saucepan with six heads canned mushrooms and six cooked, shelled tresh shrimps. Pour in a half gill white wine, two saltspoons salt and half saltspoon cayenne, poach on a brisk fire for five minutes, lift up shrimps, oysters and mushrooms with skimmer and cut in small square pieces. Break eight fresh eggs in a bowl, pour in two tablespoons cream, one tablespoon of the fish liquor, season with a half teaspoon salt, two saltspoons pepper and beat up with a fork for one minute.

Heat one tablespoon melted butter in a frying pan, drop in eggs and cook for four minutes, frequently stirring meanwhile, then add above mixed articles, mix well and cook for two minutes, briskly stirring meanwhile, dress on a deep, hot dish and serve.

Clam Stew with Celery Small Patties, Sue'doise Calves' Feet, Lyonnaise Kirsch Omelette (468) 2853. CLAM STEW WITH CELERY Discard stale branches and leaves from two small stalks celery, detach all branches from main root, thoroughly wash and drain. Cut roof