Clams (1457) Radishes (58) Olives

Oukha of Pickerel

Planked Perch, Italienne

Chicken Vol au Vent, Hay (755)

Fresh Peas, Avignonnaise (2078) Mousse of Lobster

Ribs of Lamb, Mint Sauce (255)

Tomato Salad (461)

Pudding, Suedoise (449)

2394. Oukha Of Pickerel

Split in two through the back a two-and-a-half-pound pickerel, bone it and mince it fine, place in a mortar with tablespoon oil and pound to a fine pulp. Add bread panade (No. 1795) and two egg yolks. Season with teaspoon salt, two saltspoons cayenne pepper and teaspoon freshly grated horseradish, then pound again until well amalgamated. Remove, place on a dish, then make into little balls the size of cranberries and keep on a plate. Place the bones and head of the fish in a saucepan with two sliced onions, three bay leaves, one heaping teaspoon salt, two and a half quarts water and set to boil forty-five minutes. Strain the broth through a cheesecloth into another saucepan, add the fishballs, twelve stoned, sliced olives, and let it simmer five minutes. Pour the soup into a soup tureen, sprinkle a little chopped parsley over and serve.

2395. Planked Perch, Italienne

Scale, cut off fins, and neatly wipe six fresh, medium perch. Season them all around with teaspoon salt and half teaspoon pepper. Lightly roll them in flour. Heat two tablespoons of oil in frying pan, arrange the perch in the pan and briskly fry for two minutes on each side. Lightly oil the top of a planed oak board, as for shad, and place perch on top.

Prepare a potato brioche preparation (No. 91), place it in a pastry bag with a fancy tube at the bottom, then press down the potatoes around the edges of the plank. Pour Italienne sauce (No. 1244) over the fish. Sprinkle a tablespoon of Parmesan cheese over, then set in the oven fifteen minutes. Remove and serve.

2396. Mousse Of Lobster

Crack the shells from two live fresh lobsters of two pounds each, then pick out all the meat and pound it in a mortar to a pulp, then rub it through a sieve into a bowl. Place in a small saucepan one gill white wine, one gill water and half ounce butter, then let it come to a boil, strew in four ounces sifted flour and sharply mix with the spatula for two minutes. Remove and place it in the mortar, then add the lobster pulp. Season with light teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg. Add one by one three egg yolks, and sharply pound while adding them. Beat up the whites of the three eggs to a stiff froth and add to the mortar with gill of thick cream, gently mix with spatula until well amalgamated. Lightly butter a plain quart pudding mould. Sprinkle a very little finely chopped truffle at the bottom, drop in the force, place the mould in a pan, pour in hot water up to half the height of the mould, set in the oven thirty minutes or until thoroughly firm. Remove, unmould on a hot dish.

Pour cream sauce (No. 736) around and serve.