Clams (1457) Olives

Salted Almonds (954) Bisque of Anchovies

Fried Halibut Steaks, Tartare Potatoes, Laure

Chicken Saute with Tarragon Lobster, Newburgh

Ribs of Beef, Anglaise (447) Celery Salad (69)

Tutti Frutti Pudding

1678. Bisque Of Anchovies

Place in a saucepan, finely sliced, one carrot, one white onion, two leeks, two branches each celery and parsley, one sprig thyme, one bay leaf and one clove; pour in two quarts and a half water, let boil thirty minutes, then add one pound clean raw fish bones and half teaspoon paprika and let boil thirty minutes longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat it for two minutes, strain fish broth through a Chinese strainer into this roux, add one and a half pints milk, mix with wooden spoon until it comes to a boil, let boil thirty minutes longer, then add, little by little, two ounces anchovy paste and two gills cream, mixing meanwhile; boil five minutes, remove and strain through a cheesecloth into a hot soup tureen; cut six anchovies in oil in very small pieces, add to the bisque, lightly mix and send to table.

1679. Fried Halibut Steaks, Tartare

Procure three one-pound chicken halibut steaks, season with a teaspoon salt and half teaspoon pepper, then lightly roll in flour, dip in beaten egg and roll in bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, add steaks one beside another and gently fry six minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve with a tartare sauce (No. 48) separately.

1680. Potatoes, Laure

Finely slice six raw, peeled, medium potatoes. Wash, drain and plunge in boiling fat for five minutes, remove and drain on a cloth.

Lightly butter a baking dish, arrange a layer of potatoes in the dish, season with two saltspoons salt and one saltspoon white pepper. Sprinkle a teaspoon of grated Parmesan cheese over, place a few little bits butter on top, arrange another layer of potatoes, sprinkle with cheese as before, repeat until the potatoes are all finished, then set in oven to bake thirty minutes, remove and serve.

1681. Chicken Saute With Tarragon

Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut in twelve even pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate. Pick leaves off two branches tarragon, place them in a saucepan and keep branches separately.

Heat two tablespoons melted butter in a frying pan, add chicken and gently brown for twelve minutes, turning pieces once in a while; add the tarragon branches, six finely sliced shallots, two ounces raw lean ham cut in small pieces, a half bean garlic, one branch each parsley and chervil. Mix all well and brown five minutes, moisten with a gill white wine and two gills demi-glace (No. 122), mix well and let slowly cook thirty minutes, occasionally tossing meanwhile. Pick up chicken with a fork and place in a saucepan with the tarragon leaves, strain sauce on the chicken, lightly mix, cook five minutes more, dress chicken on a hot dish and serve.

1682. Lobster, Newburg

Plunge two live lobsters in a gallon of boiling water with a tablespoon salt and boil twenty minutes. Remove, drain and let cool off, crack large claws and tails, carefully pick out meat without breaking and cut in half-inch pieces.

Heat one and a half tablespoons melted butter in a frying pan, add lobster, season with a light teaspoon salt and a saltspoon cayenne pepper and gently brown for five minutes, carefully tossing meanwhile. Add two tablespoons sherry, a tablespoon brandy, and cook three minutes. Pour in one and a half gills cream, a half gill milk, lightly mix, and let boil six minutes. Dilute two egg yolks with two tablespoons milk and add to lobster, gently mix with wooden spoon while heating without boiling two minutes, remove, pour into a chafing dish or soup tureen and serve.

1683. Tutti Frutti Pudding

Cut into small dice pieces six candied cherries, two candied figs, one candied apricot, two candied pears, three vanilla marrons, one candied lemon peel, one ounce candied citron and one ounce well-picked currants; place in a bowl with a tablespoon rum, two tablespoons maraschino, one saltspoon ground cinnamon, four egg yolks and three ounces granulated sugar; mix well with wooden spoon five minutes, add two ounces cake or bread crumbs and three ounces flour. Stir for two minutes. Beat the whites of the four eggs to a stiff froth and gradually add to the rest, gently mixing meanwhile. Pour preparation into a lightly buttered quart pudding mould, place on a tin, set in oven to bake forty minutes, remove, unmould on a hot dish, pour a Sabayon sauce (No. 102) over and serve.