Oysters (18) Radishes (58) Olives

Bisque of Halibut

Bluefish, Maitre d'Hotel (328)

Potatoes, Ancienne

Ribs of Lamb, Puree of Cauliflower

String Beans (139)

Crab-Meat, Poulette

Roast Duckling, Apple Sauce (187)

Chicory Salad (38)

Pudding, Espagnole (101)

1390. Bisque Of Halibut

Cut into small pieces one and a half pounds fresh halibut. Finely slice a good-sized peeled onion, two leeks, four branches each celery and parsley, a branch chervil and bean sound garlic; place these articles in a large saucepan with a bay leaf, two cloves, a sprig of thyme and any heads, tails or bones of fresh whitefish on hand. Moisten with two and a half quarts water, season with two teaspoons salt and let slowly boil for one hour. Heat one and a half tablespoons butter in a large saucepan, add the cut halibut and cook for ten minutes; besprinkle with two and a half ounces flour, mix well while heating for two minutes, strain the fish broth into this pan, add a pint of milk and constantly stir until it comes to a boil. Season with a saltspoon each cayenne pepper and grated nutmeg, lightly mix and let boil for thirty-five minutes. Dilute one egg yolk in a half gill cream and add to the soup with half ounce good butter. Mix well while heating for five minutes without boiling, remove, strain through a sieve into a basin, then through a cheesecloth into a hot soup tureen and serve.

1391. Potatoes, Ancienne

Wipe six medium, even-sized raw potatoes, place in an ordinary earthen pot with two gills water and teaspoon salt, cover the potatoes with a wet, clean, coarse towel and place the cover on the pot. Set the earthen pot beside the red fire on the range and let steam for an hour, remove, lift up the towel, dress the potatoes on a hot dish in a folded napkin and serve.

1392. Ribs Of Lamb, Puree Of Cauliflower

Neatly trim off the fat and red skin on a tender rib of lamb; remove also the small spinal bone. Season it all over with a teaspoon salt and half teaspoon pepper. Lay it on a tin with a mirepoix (No. 271), arrange a thin slice larding pork on the surface and pour half gill water into the pan. Set in the oven to roast for forty minutes, turning once in a while and basting with its own drippings. Remove, arrange on a large dish, skim the fat from the gravy in the pan, then place the vegetables in a small saucepan, add one and a half gills demi-glace (No. 122) and boil for ten minutes. Arrange in pyramid form a puree of cauliflower on one side of the rib, strain the sauce around the dish and serve.

1393. Puree Of Cauliflower

Remove the outer leaves and thoroughly wash a large head white cauliflower without cutting off the stalk. Place in a saucepan with three quarts water, quarter pint milk and teaspoon salt and let boil for fifty minutes. Lift up and thoroughly drain, then press through a sieve into a small saucepan, add one ounce good butter, two saltspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix while heating for five minutes, remove and use as required.

1394. Crab-Meat, Poulette

Heat one and a half tablespoons butter in a saucepan, add six finely chopped shallots and gently brown for ten minutes; add two light tablespoons flour, mix a little, then pour in one gill white broth, one gill each . milk and cream, half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let reduce for ten minutes. Add one and a half pounds very fresh crab meat, flake with two tablespoons sherry, lightly mix and let gently cook for ten minutes longer. Dilute an egg yolk with a tablespoon cream and add to the crab meat, mix while heating for one minute, pour into a hot tureen and serve.