Clams (1457)

Canapes of Caviare (59) Olives

Potage Bresilien with Cherries

Troncon 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 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 sauce (No. 211) separately.

1705. Philadelphia Potato Rolls

Wipe and roast in a moderate oven for forty-five minutes six good-sized 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 salt-spoons 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, 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 Bearnaise

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) separately.

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 serve.