Potage, St. Augustine

Blackfish, Fines Herbes (1862)

Potatoes Croquettes (390)

Breaded Lamb Chops, Bearnaise

French Flageolets with Butter (95)

Swiss Rarebit Roast Grouse, Currant Jelly (167) Romaine Salad (214) Fig Pudding, Tyrolienne (168)

2811. Potage, St. Augustine

Place in a saucepan the head of any kind of a large, white, fresh fish, with a sliced each carrot, onion, branch celery, two sliced leeks, a sprig thyme, bay leaf and clove. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper. Clip off both ends of twelve fresh okras and add trimming to the broth, then cut okras in half-inch pieces, keep on a plate, and boil broth rather slowly for an hour and fifteen minutes.

Heat one and a half tablespoons melted butter in another saucepan, add okras and cook for ten minutes. Strain the fish broth through cheesecloth into this pan, add two ounces raw rice, one peeled raw potato cut in small pieces, two peeled, seeded, fresh, finely chopped red tomatoes, and a half teaspoon finely chopped parsley, lightly mix, then let boil for forty-five minutes. Pour in two gills hot milk, boil for five minutes, pour soup into a tureen and serve.

2812. Breaded Lamb Chops, Bearnaise

Neatly trim and flatten six French lamb chops, season all around with a teaspoon salt and half teaspoon pepper. Mix on a plate two ounces finely grated, cooked lean ham and four tablespoons bread crumbs, roll chops in flour, dip in beaten egg and then roll well in the mixture. Thoroughly heat a tablespoon melted butter in frying pan, lay in chops one beside another, gently cook for five minutes on each side and arrange on hot dish, one overlapping another crown-like. Arrange six slices of broiled bacon (No. 13) around dish, adjust a curled paper at end of each chop and serve with a Bearnaise sauce (No. 34) separately.

2813. Swiss Rarebit

Finely chop ten ounces rich, crustless Swiss cheese. Place a gill white wine in saucepan and as soon as it comes to a boil add the cheese, with a saltspoon cayenne pepper and two teaspoons Worcestershire sauce. Briskly mix with wooden spoon until thoroughly melted, add three egg yolks and sharply mix while heating for three minutes. Heat six individual shirred-egg dishes, place six freshly prepared crustless toasts, evenly divide the prepared cheese in them and immediately send to table.