Celery (86) Anchovies (141)

Bisque of Mussels, Jardiniere

Filet of Sole au Gratin (629) Potatoes, Macaire

Ham Braise, Piquante Sauce

Spinach a l'Anglaise (247)

Omelette with Fresh Mushrooms

Broiled Spring Chicken on Toast Escarole Salad (100)

Apple Pralinees

858. Bisque Of Mussels, Jardiniere

Procure forty-eight fresh large mussels. Plunge in cold water and wash thoroughly. Drain and place in a large saucepan with three pints water and half a small bunch of parsley. Cover the pan and boil for fifteen minutes. Drain on a colander and save the broth. Remove the mussels from the shells and pound in a mortar to a pulp. Heat one ounce of butter in a saucepan, add two ounces flour, stir well with a wooden spoon, then add the mussels and broth, with a pint of milk in addition. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg. Mix for two minutes, and let come to a boil. Skim the scum from the surface, add half ounce butter, divide into very small bits, mix until melted, then strain the bisque through a Chinese strainer, then through a cheesecloth into another saucepan; add a jardiniere garnishing, as per No. 65; boil for five minutes more. Remove, pour into a soup tureen and serve.

859. Potatoes, Macaire

Finely mince a medium, sound, white onion; place in a saucepan with a tablespoon butter and gently brown for five minutes; then add four cold, boiled potatoes cut into thick slices. Season with a teaspoon salt and two saltspoons white pepper; toss them a little, and let cook for fifteen minutes; lightly toss once in a while. Transfer into a vegetable dish and serve.

860. Ham Braise, Piquante Sauce

Saw off a four-pound piece from a tender raw ham; skin and neatly trim all around. Heat a tablespoon leaf lard in a medium saucepan, lay in the ham and lightly brown for five minutes on each side. Lift up the ham and place on a plate. Arrange a mirepoix, as per No. 271, at the bottom of the pan, and let brown for five minutes on the fire, occasionally mixing; then add the ham; moisten with a gill claret, one gill demi-glace (No. 122) and one-half gill tomato sauce. Season with two saltspoons white pepper. Cover the pan, let boil for five minutes, then place in the oven to bake for thirty-five minutes. Strain through a Chinese strainer into another saucepan; add six medium, vinegar pickles, finely minced, one tablespoon finely chopped capers, half teaspoon chopped parsley and a tablespoon vinegar; lightly mix, then boil for two minutes. Pour over the ham and serve.

861. Omelette With Fresh Mushrooms

Peel and thoroughly wash six medium, sound fresh mushrooms; drain well, then finely mince them. Place in frying pan with a tablespoon butter and cook on a moderate fire for six minutes, tossing once in a while.

Carefully crack eight fresh eggs in a bowl, add half a gill milk. Season with half teaspoon salt and two saltspoons pepper. Sharply beat up with a fork for two minutes. Pour the beaten eggs over the mushrooms, mix with a fork while cooking for two minutes, then let rest for half minute; fold up the opposite sides to meet in the centre; let rest for a minute. Carefully turn upon a large hot dish and serve