Oysters (18)

Radishes (58) Caviare (59)

Bisque of Crabs

Broiled Pompano, Tartare Sauce

Potatoes, Savoyarde

Beef Braise, a la Mode Broiled Devilled Lobster (158)

Roast Turkey, Cranberry Sauce (67)

Watercress Salad (419)

Hanover Pudding

532. Bisque Of Soft-Shell Crabs

Heat in a saucepan one ounce melted butter, add half a sliced carrot, half a sliced onion, one branch sliced celery and two branches parsley; stir well and cook for fifteen minutes, mixing lightly occasionally.

Pound to a pulp in a mortar eight live, thoroughly washed soft-shell crabs and add to the pan; stir well and slowly cook for ten minutes; then add two and a half ounces flour. Briskly stir and heat for five minutes; pour in one and a half quarts hot milk and briskly whisk for two minutes. Season with a light tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well and let slowly boil for twenty minutes; then add three egg yolks diluted with two gills cream; briskly stir again for two minutes, without boiling. Strain through a cheesecloth into a hot soup tureen and serve with bread croutons (No. 23) separately.

532a. Broiled Pompano, Tartare Sauce

Prepare and finish the pompano exactly the same as per No. 228 and serve with a tartare sauce (No. 48) in a bowl separately in place of the maitre d'hotel.

533. Potatoes, Savoyarde

Peel, wash and slice four quite large, sound potatoes and place in an earthen dish. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one tablespoon grated Swiss cheese. Moisten with sufficient hot milk to cover them, gently mix with a fork, sprinkle one tablespoon bread crumbs over and set to bake in a hot oven for forty-five minutes. Remove and serve in the same dish.

534. Beef A La Mode

Procure a three-pound piece tender rump of beef, nicely trim all around and insert a few thin strips larding pork. Place the meat in a basin, season with a tablespoon salt and half teaspoon pepper, adding one gill vinegar, one gill "claret, one bay leaf, a saltspoon thyme and a sliced onion. Let them marinade for four hours, turning over once in a while. Take up the beef, drain well, place in a saucepan with one ounce butter and let brown until a nice colour. Then place it on a hot dish.

Add one ounce flour to the butter of the pan, briskly stir and let get a nice brown; add the marinade liquor, with one gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Mix well and let come to a boil. Skim all the fat from the surface of the sauce; place the beef in the sauce, add two scooped carrots - in Parisian potato shape - twelve very small sound onions, previously browned in half a tablespoon butter for two minutes, and a clove crushed garlic. Cover the pan and place in a hot oven to braise for two hours. Remove, dress the beef on a hot dish, carefully skim the fat from the gravy, arrange the carrots and onions in groups around the dish, strain the sauce over the beef and serve.

535. Hanover Pudding

Place in a bowl two ounces good butter, beat it with a wooden spoon for five minutes, then add, little by little, two egg yolks and a whole egg and briskly stir with a wooden spoon for five minutes; add two tablespoons flour, three tablespoons granulated sugar, three tablespoons finely chopped, candied lemon peels, one tablespoon orange essence, one salt-spoon salt, one ounce picked currants, two ounces bread crumbs and one gill cold milk. Mix well with a skimmer for a minute. Lightly butter and flour six individual pudding moulds; fill them with the preparation, place the moulds in a tin and pour boiling water up to half their height. Set the pan in the oven for thirty minutes. Remove, unmould and serve a claret wine Sabayon (No. 587) separately.