Radishes (58) Clams (1457) Olives

Clear Green Turtle, Tomate

Bluefish, Norwegienne Timbales of Potatoes

Lamb Steaks, Colbert

Okra, Andalouse

Lobster Patties, Augusta (1612)

Roast Guinea Fowl (1535) Romaine Salad (214)

Gateaux, Polonaise

2100. Clear Green Turtle, Tomate

Open a pint can of green turtle, thoroughly heat it in a bain-marie, then cut meat in half-inch-square pieces, place both meat and broth in a saucepan with one and a half pints strained consomme (No. 52), add half gill sherry, a tablespoon brandy and slowly boil twenty minutes. Pour in a pint hot tomato sauce (No. 16), boil five minutes. Pour into a soup tureen and serve.

2101. Bluefish, Norwegienne

Neatly trim a three-pound piece fresh bluefish, place in a large frying pan with a half gill white wine, two gills demi-glace (No. 122), juice of quarter of a lemon, one ounce butter, half teaspoon salt and saltspoon cayenne pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, dress fish on a dish. Strain sauce through a cheesecloth into a saucepan, boil five minutes, then add a tablespoon freshly grated horseradish, two tablespoons capers, four anchovies in oil cut in small pieces, and half teaspoon freshly chopped parsley; mix well, boil three minutes, pour over fish and serve with six heart-shaped bread croutons (No. 90), around the fish.

2102. Timbales Of Potatoes

Boil in two quarts water six medium, peeled potatoes with a teaspoon salt for thirty minutes; thoroughly drain, then press through a potato masher into a saucepan, add two egg yolks, half teaspoon salt, two salt-spoons pepper and a saltspoon grated nutmeg. Set pan on fire and sharply stir with spatula while heating five minutes. Remove, lightly butter six individual moulds, then fill with the puree, neatly smooth surface, spread a very little butter over, set in oven to bake ten minutes. Remove, unmould on a dish and serve.

2103. Lamb Steaks, Colbert

Cut three nice steaks of three-quarters of a pound each from a tender leg of lamb. Make a few light incisions around the skin of each, evenly season with teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter or lard in a frying pan, place the steaks one beside another in pan and gently fry eight minutes on each side. Dress on a hot dish. Pour a sauce Colbert (No. 121) over the steaks and serve.

2104. Okra, Andalouse

Trim, wash and drain twenty-four good-sized fresh, tender, sound okras. Peel and cut in slices four good-sized fresh peeled red tomatoes. Heat a tablespoon melted butter in a saucepan, add one finely chopped white onion and gently brown five minutes, then add the okras and tomatoes. Season with a light teaspoon salt, half teaspoon pepper and half teaspoon parsley. Carefully mix. Cover pan, then set in oven one hour. Remove, pour into a hot dish. Arrange three freshly prepared slices of toast, cut in half, around the dish and serve.

2105. Gateaux, Polonaise

Roll out on a lightly floured table a pound of feuilletage (No. 756) to thickness of quarter of an inch and cut six even pieces two and a half inches square. Lightly baste with a little water (on top only), fold the four corners to meet in the centre, arrange them on a lightly wetted pastry sheet, lightly egg the surface, sprinkle a little granulated sugar over and set to bake in a brisk oven twenty-five minutes. Remove, then fill the four open lines with currant jelly so as to form a cross, dress on a dish with a folded napkin, and serve.