Celery (86) Oysters (18) Olives

Potage, St. Ouen

Filet of Sole, Meuniere (565)

Potatoes, Chateau (208)

Boned Leg of Mutton, Fribourgoise

Stuffed Cabbage

Asparagus, Mousseline (1276)

Roast Teal Duck (561) Romaine Salad (214)

Mille Feuilles (594)

2995. Potage, St. Ouen

Remove heads and tails of six fresh smelts, cut in quarter-inch pieces, place and keep on a plate. Place a pound of fish bones in saucepan with a sliced each carrot, onion and leek, two sliced branches celery, two branches parsley, a sprig thyme and two cloves. Moisten with two and a half quarts water, season with one and a half teaspoons salt and cook forty-five minutes, then strain broth through cheesecloth into a vessel. Finely chop an onion, leek, half a seeded green pepper, two branches celery, place in saucepan with an ounce butter and brown for ten minutes, frequently stirring meanwhile. Pour in fish broth with a half teaspoon pepper and let gently boil for fifteen minutes.

Thoroughly wash and drain on a sieve two ounces Brazilian tapioca, add to soup with two gills tomato sauce (No. 16), broil for ten minutes, then add smelts, lightly mix, boil for ten minutes, pour soup into tureen and serve.

2996. Boned Leg Of Mutton, Fribourgoise

Carefully bone a tender leg of mutton, season interior and all around with a level teaspoon salt and half teaspoon pepper, fold and tie up to its former shape. Place a mirepoix (No. 271) with one ounce butter in a roasting pan and brown for ten minutes. Lay mutton over mirepoix, pour in a pint cider, then let reduce on fire to half the quantity. Pour in three-quarters pint broth, one and a half gills demi-glace (No. 122), cover pan, set in oven for one hour and fifteen minutes, basting and turning leg once in a while, remove, untie and dress on hot dish. Skim fat off gravy, then reduce on the fire to about one and a half gills. Strain gravy, pour a third of it over leg, the balance in a sauce bowl, arrange six stuffed cabbages around leg and serve.

2997. Stuffed Cabbage

Detach twelve sound leaves from a good-sized cabbage, plunge in two quarts boiling water with teaspoon salt, boil for fifteen minutes and drain on sieve. Lay on a board and trim each leaf into three-inch squares, spreading trimmings over main leaves, then sprinkle teaspoon salt and half teaspoon pepper evenly over them.

Place in a bowl eight skinned sausages with a half teaspoon chopped parsley, two tablespoons bread crumbs, three saltspoons salt, two salt-spoons pepper, half saltspoon nutmeg and one egg yolk. Mix well, evenly divide this force in centre of leaves and fold up. Have a cloth in palm of left hand, place a cabbage on it, close up hand, then briskly twist cloth and press left hand with right so as to give a firm, round shape. Place on lightly buttered sautoire, pour in two gills broth (No. 701), lightly baste surface with a little melted butter, cover with a buttered paper, set in oven for thirty minutes, remove and serve as directed.