Oysters (18)

Olives Caviare (59)

Bisque of Shrimp Kingfish, Comtesse

Breaded Mutton Chops, Bruxelloise

-Macaroni, au Gratin (160)

Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148)

College Pudding

615. Bisque Of Bhrimp

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.

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.

616. Kingfish, 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 one-inch 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 live 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.

618. Brussels Sprouts

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 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.