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

Broiled Spring Chicken with Bacon (12)

Romaine Salad (214)

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 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.