Celery (86) Canapes of Anchovies (141)

Bisque of Clams, Clamart

Kingfish, Meuniere (773) Potatoes, Viennoise (165)

Sirloin Steaks, Bearnaise Cucumbers, Romaine

Baked Live Lobster (952)

Roast Sqaabs (831) Doucette Salad (189)

Weimar Pudding (405)

1535. Bisque Of Clams, Clamart

Soak a half pint split green peas in cold water for six hours, drain, place in a saucepan with a sliced each carrot, onion, two sliced each leeks and branches celery, half-pound piece salt pork, a bay leaf, clove, two quarts water, a teaspoon salt and half teaspoon pepper. Set pan on range and let simmer for an hour and a half, remove, strain pure"e through sieve into a basin and keep in tureen until required.

Place fifteen freshly opened large clams in a saucepan with their liquor and one and a half pints water, add two branches parsley and one branch chervil, then let boil for five minutes. Mix in a saucepan an ounce butter with two and a half ounces flour, heat a minute, then strain clam broth into pan; also add peas puree and a pint milk. Continually mix with wooden spoon until it comes to a boil, finely chop clams and add to soup, with saltspoon each cayenne and grated nutmeg. Lightly mix and boil for twenty-five minutes, then add a half gill cream and half ounce butter, mix well for two minutes, remove, strain soup through a Chinese strainer into a tureen and serve with a plate of bread croutons (No. 23) separately.

1736. Sirloin Steaks, Bearnaise

Lightly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Mix on plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn steaks in it, then broil on brisk fire for eight minutes on each side, pour a Bearnaise sauce (No. 34) on a hot dish, dress steaks over and serve.

1737. Cucumbers, Romaine

Peel two good-sized sound cucumbers, cut in halves, remove spongy parts, finely slice, place in a quart cold water with a teaspoon salt for thirty minutes and drain thoroughly on a sieve. Lightly butter a baking dish, sprinkle a tablespoon grated Parmesan or Swiss cheese and arrange a layer of half the quantity of cucumbers over, season with three saltspoons each salt and pepper, a saltspoon grated nutmeg, and dredge a tablespoon Parmesan cheese over all. Divide a half ounce butter in very little bits on top, place balance cucumbers in layer on top, season with two saltspoons salt and one saltspoon pepper. Sprinkle a light tablespoon Parmesan cheese, arrange again a few bits of butter on top of all, pour one and a half gills tomato sauce all around, set to bake in oven for forty-five minutes, remove and serve.