Oysters (18)

Radishes (58) Anchovies (141)

Bisque of Lobster, with Quenelles

Kingfish au Gratin Potatoes, Chateaubriand (872)

Squabs en Casserole, Leopold

Eggplant, Lyonnaise

Stuffed Devilled Lobster (1250)

Roast Beef (126) Romaine Salad (214)

Madeleine au Chocolat (1953)

2729. Bisque Of Lobster With Quenelles

Cut heads off two live lobsters of one and a half pounds each, then cut them in one-inch pieces, shells and all. Thoroughly heat on open fire one ounce butter, then add the lobster with a finely sliced carrot, onion and two branches celery, stir well, then cook for ten minutes, frequently stirring meanwhile. Pour two tablespoons each brandy and sherry in pan, set fire to liquors, gently stir with spatula until the flame dies out, place all contents of pan in mortar and pound to a paste. Return to saucepan, add a branch parsley, sprig thyme, bay leaf, clove and two ounces raw rice. Moisten with two and a half quarts water, one gill white wine and half a pint crushed fresh tomatoes. Season with two teaspoons salt, two saltspoons cayenne, mix well and gently boil one and a half hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into a saucepan, pour in half gill cream, a quenelle garnishing (No. 1201) and half an ounce butter, mix well, boil for two minutes, pour into a soup tureen and serve.

2730. Klngfish Au Gratin

Scale, trim, wash and wipe two fresh one-and-a-half-pound kingfish. Cut off heads, split in two through back, remove spinal bone and place them in a baking dish, add half an ounce butter, half gill white wine, half teaspoon salt, two saltspoons white pepper and the juice of a quarter lemon. Cover fish with a buttered paper, set in oven for fifteen minutes, remove, pour gravy into a saucepan and let reduce on range to a glaze. Prepare an Italian sauce (No. 1244), add to gravy pan, mix well, pour sauce and sprinkle a little grated Parmesan cheese over fish, and set in oven for fifteen minutes. Remove, cut a small lemon in halves, then finely slice it, pick out seeds, arrange slices one beside another around the dish and serve.

2731. Squabs En Casserole, Leopold

Cut heads and feet from six nice, fat, young squabs, draw, truss, save livers and hearts. Place squabs in roasting pan, sprinkle a teaspoon salt over, lightly baste with a little melted butter, then set to roast in a brisk oven for twenty minutes, remove, untruss and place them in an earthen casserole.

Cut two ounces very lean raw bacon into quarter-inch-square pieces, place in frying pan with teaspoon melted butter and fry till a nice golden colour, tossing once in a while. Lift up with skimmer, drain on a cloth and add to squabs. Place six small, peeled onions in bacon pan, fry for eight minutes or until a nice brown colour all around, and add to squabs with half pint fresh, shelled (or French) peas. Cut a medium truffle and four peeled, fresh mushrooms in small square pieces, add to squabs, season with half teaspoon salt and three saltspoons pepper. Pick leaves off a branch chervil, branch parsley, and sprinkle over all. Pour in a half gill sherry, gill good white wine and half gill demi-glace (No. 122). Shuffle the casserole well and place lid on. Make a dough with a little flour and water, roll it out on a table in rope-like shape, then adjust it around edges to prevent evaporation, cover casserole, set in oven for fifty minutes, remove and send to table without uncovering.

2732. Eggplant, Lyonnaise

Peel and cut an eggplant in half-inch-square pieces, lift them up and drain on a cloth. Cut a medium onion in half, then finely slice it and fry in frying pan with two tablespoons melted butter for six minutes, occasionally stirring meanwhile, then add eggplant. Season with a teaspoon salt and half teaspoon pepper and slowly cook for fifteen minutes. Pour in a tablespoon vinegar and half teaspoon freshly chopped parsley, toss well, cook for two minutes, dress on a hot, deep dish and serve.