Oysters (18)

Radishes (58) Anchovies (141)

Bisque of Codfish White Perch, St. Gothard

Beef a la Mode (534) Spaghetti Polonaise

Roast Capon (378) Escarole Salad (100)

Charlotte Russe

936. Bisque Of Codfish

Boil two quarts water in a saucepan with tablespoon salt and half teaspoon white pepper; add one saltspoon thyme, one bay leaf, two cloves, one medium, sliced carrot, one sliced onion, one leek, two branches celery, two branches parsley, all sliced. Cover the pan and let slowly boil for thirty minutes. Add one pound fresh codfish cut into pieces, and bones. Re-cover the pan and boil for fifteen minutes. Heat in a saucepan one and a half tablespoons melted butter, adding three tablespoons flour; stir while heating for one minute. Strain the fish broth into this roux and briskly whisk for a minute. Then add one gill milk and two gills cream. Season with a saltspoon grated nutmeg and salt-spoon cayenne pepper; mix with a wooden spoon while boiling for five minutes. Dilute one egg yolk with a tablespoon milk and add to the bisque, constantly mixing while heating, without boiling, for one minute. Strain through a cheesecloth into a soup tureen and serve.

937. White Perch, St. Gotthard

Trim, scale and neatly wipe six very fresh white perch; season with a teaspoon salt and half teaspoon pepper and keep on a plate. Slice exceedingly fine four medium, peeled and washed raw potatoes. Season with half a teaspoon salt and two saltspoons white pepper; turn them well in the seasoning. Lightly butter an enamelled, low-edged, small roasting pan. If not at hand, use a well-cleaned buttered tin. Arrange a layer of potatoes all over the bottom of the pan; sprinkle a half tablespoon grated Swiss cheese over, arrange a few very little bits of butter over, lay another similar layer of potatoes, cheese and butter, and so on until all the potatoes are used. Set in the oven for fifteen minutes. Remove, arrange the six perch on top of the potatoes, pour half gill white wine over them and set in the oven to bake for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, spread a teaspoon chopped parsley over all, and send to the table in the same dish.

938. Spaghetti, Polonaise

Plunge a half pound spaghetti in two quarts boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve and place on a large dish. Have one ounce butter in a frying pan with three tablespoons fresh bread crumbs; toss well on the fire until the crumbs have attained a nice golden colour. Spread over the spaghetti and serve.

939. Charlotte Russe

Prepare the same amount of ladyfingers as per No. 150, then line the bottom and sides of a quart pudding mould with some of the prepared ladyfingers. Place half a pint of thick, sweet cream into a basin, set the basin on ice, and with a pastry wire whisk up the cream to a stiff froth, let rest for two minutes, then remove all the whipped cream with the skimmer and place in another cold basin; add three ounces fine sugar and two teaspoons vanilla essence, and briskly whisk it up again for five minutes. Slide a fancy tube to the bottom of a pastry bag, drop in the cream, fill up the mould; then turn the charlotte upon a cold dish, and with the remaining cream in the bag neatly decorate the top and all around the charlotte and serve.