Oysters (18)

Olives Caviare (59)

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

Doucette Salad (189)

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 frill 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.