Oysters (18)

Radishes Anchovies (141)

Bisque of Clams

Planked Shad, Finnoise

Chicken Croquettes, Macedoine

Roast Leg of Mutton (522) Escarole Salad (100)

Cake, Louisiana

698. Bisque Of Clams

Carefully open thirty-six medium-sized fresh clams and place in a saucepan with all their liquor, adding one and a half quarts hot water. Cover the pan and boil for twenty minutes; drain and keep the liquor.

Place the clams in a mortar and pound them to a paste, then replace the paste in the clam liquor. Heat in another saucepan one ounce melted butter, add two and a half ounces flour, stir briskly with a wooden spoon for one minute; then pour in the clam liquor, etc., into this pan, add half pint hot milk and two gills cream. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well with the whisk and as soon as it comes to a boil, add half ounce of good butter, divided in small bits; whisk till the butter is melted. Strain through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons prepared as per No. 23.

699. Planked Shad, Finnoise

Procure half a fresh three-pound shad; wipe thoroughly and season all around with a light tablespoon salt and half teaspoon paprika. Carefully oil the surface of an oak plank sixteen inches long by seven wide with a tablespoon oil; place the half shad on top, skin side downward. Set in a rather slack oven to bake for twenty-five minutes. Remove and keep on a table.

Prepare a potato puree as per potato Duchesse (No. 304). Have a pastry bag with a dentilated tube at the bottom. Then drop the potatoes into the bag and carefully press down the puree all around the shad. Wipe and slice two good-sized red tomatoes and evenly arrange on top of the fish. Slice two sound green peppers and neatly place them over the tomatoes. Sprinkle half teaspoon salt over them and divide half ounce butter in very small bits over all. Place the plank in the oven and bake for twelve minutes, or until the potatoes have attained a nice brown colour. Remove, squeeze the juice of a lemon over all and send to the table.

700. Chicken Croquettes, Macedoine

Carefully pick all the meat from a tender fowl boiled early in the morning and cut it into very small square pieces. Cut the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; add two ounces flour, mix till well thickened without browning, then dilute this with a pint white broth (No. 701). Season with one teaspoon salt, two salt-spoons cayenne pepper and one saltspoon grated nutmeg; stir and let boil for fifteen minutes. Add three egg yolks, stir well, then add the chicken, ham and mushrooms, also half gill sherry. Mix well and cook for five minutes. Remove from the fire, place the preparation on a dish and let cool off.

Dredge three tablespoons flour on a corner of a table. Divide the force meat into six equal parts, roll up to pyramid shape on the flour, dip each one in beaten-up egg and gently roll in bread crumbs. Lay in a frying basket and fry in boiling fat for eight minutes. Lift up and thoroughly drain. Pour one gill hot tomato sauce (No. 16) on a hot dish and neatly arrange the croquettes, one overlapping another, crownlike. Fill up the centre with a hot macedoine prepared as per No. 233. Adjust a paper frill at the end of each and serve.

701. White Broth (Bouillon Blanc)

Place on the fire in a large saucepan three pounds veal bones and any scraps of same on hand, also any remnants of raw beef or bones, as well as scraps of raw poultry. Pour in five gallons cold water, let come to a boil, then carefully skim off every particle of the scum. Then add four medium, whole, peeled carrots, two small whole, peeled turnips, two peeled onions, one parsley root, three leeks and two stalks celery. Cover the pan and let slowly boil for four hours. Then strain through a cheesecloth into a stone jar and put in a cool place. When thoroughly cooled off place it in the ice box and use as required. When nearly used renew preparation.

702. Cake, Louisiana

Plunge six ounces sweet almonds and two bitter ones in boiling water for five minutes. Drain on a sieve, then peel and pound four ounces of them in the mortar to a paste; place in a bowl with four egg yolks, two gills of milk, three ounces granulated sugar, one teaspoon kirsch and half teaspoon vanilla essence; briskly mix with a spatule for one minute, add two ounces butter, mix again briskly for one minute, add two ounces flour and mix well. Add two ounces raisins, half ounce chopped citron and half teaspoon baking powder; gently mix for half minute.

Lightly butter a large pudding mould. Split the peeled almonds in two; decorate the bottom of the mould with them, then fill the mould with the preparation. Set in the oven to bake for forty minutes. Remove, let cool for five minutes, unmould on a dish, sprinkle a little powdered sugar over and serve.