Caviare (59) Clams (1457) Olives

Cream of Green Wheat

Halibut, Egyptienne Potatoes Chassepot (123)

Fried Chicken, Maryland (444) Green Peas (1519)

Plain Baked Lobster (952)

Saddle of Mutton, Currant Jelly (1957)

Tomatoes, Mayonnaise (2331)

Genoise au Confitures (129)

2350. Cream Of Green Wheat

Place in a saucepan one pound raw chicken bones, one pound shin of veal, one carrot cut in small pieces, a sliced onion, two leeks, two branches celery and one branch parsley. Moisten with three quarts water. Season with two teaspoons salt, and let slowly boil two hours. Mix in another saucepan two ounces butter with two ounces flour. Strain the broth through a strainer into this pan, mix with wooden spoon until it comes to a boil, then add one pint green wheat or oatmeal, half pint milk, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well and let slowly cook forty-five minutes, occasionally mixing meanwhile. Then add one gill cream, half ounce fresh butter, and mix well while heating for two minutes. Press it through sieve into a basin, then through strainer into a soup tureen, and serve with bread croutons (No. 23) separately.

2351. Halibut, Egyptienne

Procure a three-pound piece fresh halibut, cut in three equal slices, place them in a saucepan with a pint of water, two tablespoons vinegar, one sliced onion, two branches parsley, the juice of half a sound lemon and one teaspoon salt, then let gently boil for twenty minutes. Lift the fish up with a skimmer, place in baking dish, remove the spinal bones. Lightly egg the surface of the fish. Sprinkle a little bit of butter on top, then set in the oven for ten minutes. Remove, decorate with a little parsley greens and serve.

Fried Chicken, Maryland

Same as No. 444, but for corn fritters use cooked fresh corn instead of the canned.