Oysters (18)

Celery (86) . Anchovies (141)

Bisque, Harriman

Boiled Skate, Brown Butter Potatoes, Persillade (63)

Chicken Legs, Devilled with Bacon

French Peas au Beurre

Crab Meat au Gratin Cucumbers, Espagnole

Suckling Pig, Apple Sauce (632)

Doucette Salad (189)

Eclairs aux Fraises

778. Bisque, Harriman

Pound in a mortar a fresh lobster of three pounds, shells and all, to a pulp. Heat one ounce butter in a saucepan, add the lobster, stir well for one minute on the fire, let briskly cook for ten minutes, occasionally stirring meanwhile. Pour in two tablespoons brandy, set fire to the brandy, burn long as flame lasts, then add two gills of white wine and let boil for five minutes; add one pint fresh or canned crushed tomatoes and two quarts white broth (No. 701) or water. Season with one and a half teaspoons salt and two saltspoons cayenne pepper. Mix well for a minute and as soon as it comes to a boil add two ounces raw rice and mix lightly.

Heat in a frying pan a tablespoon butter, add half sliced carrot, half sliced onion, two sliced leeks, two branches celery and two branches parsley; gently cook for ten minutes, occasionally tossing, then add to the bisque, lightly mix and gently simmer for forty-five minutes, being very careful to mix at the bottom with a wooden spoon to prevent burning. Press the whole through a sieve, then through a Chinese strainer into another saucepan; add half pint cold milk, mix, and as soon as it comes to a boiling point pour into a soup tureen and serve.

779. Boiled Skate, Brown Butter

Procure a three-pound piece of fresh skate, pare and cut off the fins and cut into six equal square pieces. Wash and thoroughly wipe. Place in a saucepan one sliced carrot, one sliced onion, two branches parsley, one clove, one bay leaf, half gill good vinegar and one quart water. Season with a teaspoon salt. Boil on the range for five minutes, add the fish and let slowly boil for fifteen minutes. Lift up with a skimmer, lay on a cloth and remove the skin. Dress on a hot dish; pour two tablespoons capers over and sprinkle with a teaspoon freshly chopped parsley. Place an ounce butter in a frying pan, toss till a light colour, pour it over the fish and serve.

780. Chicken Legs, Devilled With Bacon

Procure three small, tender spring chickens of one and a half pounds each. Cut off the legs and breasts without detaching the small filets from the breasts. Cut off the feet and bones at the second joint of the six legs, remove all the breast bones and cut the wings at the middle joints. Place the six legs on a plate, season all around with a teaspoon salt and half teaspoon white pepper and then rub well with a tablespoon oil. Arrange on a double broiler and broil for six minutes on each side. Remove. Have a devilled butter (No. 11) on a plate; roll each leg in the butter, then in fresh bread crumbs; replace on the broiler and broil for four minutes on each side. Dress on a hot dish. Arrange six thin slices broiled bacon, prepared as per No. 13, over the legs and serve.

Place the breasts in a stone jar with two gills white wine, one gill water, half sliced carrot, half sliced onion, one branch celery, two branches parsley, one branch chervil, one bay leaf and one clove. Season with one teaspoon salt and half teaspoon white pepper; mix well, cover the jar, and keep it in a cool place until Sunday.

N. B. Neatly clean all the remaining bones and keep separately for Sunday.