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 fortyfive 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 in 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 and serve.

1969. Sweetbreads Au Grattn

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 crown-shape 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 a tablespoon each fine sugar and kirsch, thoroughly mix, then arrange three-quarters at the 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 with 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.