Oysters

Celery (86) Olives

Bisque of Crabs

Red Snapper, Ancienne Potatoes, Chateau

Chicken Saute, Chasseur

Cauliflower, Sauce Mousseline

Scallops en Coquille

Roast Snipe on Toast

Romaine Salad

Pudding Saxonne

205. Bisque Of Hard Crabs

Slice very fine one medium carrot, one medium onion, one branch celery, two leeks, two branches parsley and half clove sound garlic. Place these in a saucepan with one ounce butter and gently cook them for ten minutes, mixing well meantime. Have six raw hard crabs, well cleaned; pound them (shells and all) in a mortar to a fine pulp, then add to the pan. Stir well and cook for ten minutes; add two and a half ounces flour. Stir well, moisten with one quart hot milk and one and a half quarts white broth (No. 701). Season with a light tablespoon salt and two saltspoons cayenne pepper. Slowly boil for forty-five minutes. Strain the bisque through a cheesecloth into another saucepan, set it on the range and let come to a boil. Dilute one egg yolk into half gill cold cream and add it to the bisque; briskly mix with a whisk; add half ounce butter, mix again for one minute. Pour into a hot tureen and serve with bread croutons (No. 23).

206. Red Snapper, A L'Ancienne

Prepare and cook a fine, fresh, three-pound red snapper, exactly the same as per bass in Nos. 24 and 25. When ready place the fish on a baking dish, then proceed according to the following:

207. Sauce A L'Ancienne

Melt one tablespoon butter in a frying pan, add one tablespoon sifted flour; stir well while lightly browning for two minutes. Pour in one gill hot milk and half gill fish stock. Season with one-quarter teaspoon salt and a saltspoon cayenne pepper. Stir well with a wooden spoon for two minutes. Add two finely minced gherkins, one tablespoon capers and six minced canned mushrooms. Mix well while cooking for three minutes. Place the fish in a. baking dish, then pour the sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all. Place the fish in a hot oven to bake for eight minutes. Re move and serve.

208. Potatoes, Chateau

Peel, wash and boil four rather small, sound potatoes. Cut them into quarters, round the sides nicely to a pickle shape, wash again, then place in a saucepan with one quart water, a teaspoon salt and boil for ten minutes; drain, place in a frying pan with one ounce clarified butter. Toss them gently once in a while until of a good golden colour. Remove them with a skimmer, dress on a hot dish, sprinkle a little chopped parsley over and serve.

209. Chicken Saute, Chasseur

Singe a tender chicken of two and a half pounds. Cut it into twelve pieces. Season with a teaspoon salt and half teaspoon white pepper. Heat well in a frying pan two tablespoons olive oil; add the chicken, the pieces one beside the other, and briskly fry for six minutes on each side; remove all the white meat from the pan, keeping it warm, and slowly fry the legs for five minutes longer. Add the white meat again to the dark. Slice very fine six sound shallots and half ounce lean, raw ham and add to the chicken. Toss all well and cook for two minutes, moisten with two tablespoons sherry, half gill tomato sauce (No. 16) and one gill half glaze (No. 122), adding eight sliced canned mushrooms. Cover the pan and let slowly cook for ten minutes. Pour into a hot dish, arrange six pieces heart-shaped bread croutons (No. 90) around the chicken, sprinkle a little chopped parsley over and serve.