Oysters (18)

Radishes (58) Olives

Gumbo with Frogs' Legs

Salmon, en Court Bouillon Potatoes, Duchesse (304)

Ribs of Lamb, aux Racines

Fresh Asparagus, Sauce Mousseline

Crab-Meat Flakes in Cases

Fresh Mushrooms with Butter

Roast Squabs (831) Chicory Salad (38)

Chocolate Eclairs

1273. Gumbo With Frogs' Legs

Cut into small squares two white onions, the white parts two leeks, two sound, green peppers, three branches well-washed celery; place these in a large saucepan with one and a half tablespoons melted butter and brown for ten minutes, frequently stirring meanwhile. Moisten with three quarts water, season with a tablespoon salt and half teaspoon pepper. Add two heads fresh fish, salmon, cod, sheepshead, or any other kind, cover the pan and let gently boil for forty minutes. Remove the heads with a skimmer, then add four small, fresh, peeled red tomatoes cut into eight pieces each, twelve fresh, sound, trimmed okras cut into quarter-inch pieces, and two tablespoons raw rice. Cover the pan again and let cook for twenty-five minutes. Plunge three-quarters of a pound fresh frogs' legs into boiling water for three minutes; remove, drain, pick off all the meat from them and add to the soup, with a teaspoon of freshly chopped parsley; mix a little, boil for ten minutes and serve in a soup tureen.

1274. Salmon, En Court Bouillon

Finely slice one medium carrot, one onion, two branches celery and one leek; place in a saucepan with two quarts water, two branches parsley, one bay leaf, two cloves, one sprig thyme, one gill-good vinegar, one tablespoon salt, half teaspoon white pepper, and boil on the range for fifteen minutes. Lift up with the skimmer, lay on a hot dish with a folded napkin over, remove the bones, decorate with a little parsley greens, and serve with a little melted butter separately.

1275. Ribs Of Lamb, Aux Racines

Procure three pounds rack of lamb. Season it well with a teaspoon salt, half teaspoon pepper and rub in the seasoning all around. Cover the surface with thin slices of larding pork, tie it around, lay in a small roasting tin, pour in two tablespoons water, then set in a brisk oven for fifteen mintues. Remove and transfer to a small braising pan, scoop out with a very small scoop from a large, well-scraped carrot and a turnip all you can and add to the pan.

Heat a tablespoon butter in a frying pan, add twelve very small, peeled white onions, gently brown for ten minutes, drain and add to the lamb. Tie in a bunch and add two branches parsley, one clove garlic, one bay leaf, one clove; place the pan on the fire, pour in a half gill white wine and let reduce for ten minutes, then pour in one gill demi-glace (No. 122) and one gill water. Cover the pan and set in the oven for forty minutes. Remove, untie, dress the lamb on a large dish, take up the bunch of herbs, pour all the contents of the pan over the lamb and serve.