Clams (1457) Olives

Tomatoes en Surprise (1515) Creme, Nantua

Broiled Spanish Mackerel (689)

Sliced Cucumbers (340)

Porterhouse Steak, Marchand de Vin (1456)

Oyster Plant in Cream

Fresh Asparagus, Swiss (1526)

Roast Squabs (831) Escarole Salad (100)

Biscuit, Mousseline

1839. Creme, Nantua

Heat one and a half ounces butter in a saucepan, adding one finely sliced carrot, one sliced onion, a sprig thyme, two bay leaves, a half tablespoon whole black peppers and one and a half pounds live lobsters cut in small pieces, gently brown fifteen minutes, then add one pound fresh halibut cut in small pieces. Moisten with quarter pint white wine, one pint crushed tomatoes and two quarts water. Season with two teaspoons salt, two saltspoons cayenne and a saltspoon grated nutmeg, adding three ounces raw rice, mix well, and slowly cook one hour, stirring at bottom once in a while. Strain through a sieve into a basin, then through a Chinese strainer into another saucepan; add two gills cream, one tablespoon brandy, a half ounce good butter, briskly mix with wooden spoon until it comes to a boil, pour into a soup tureen and serve.

1840. Oyster Plant In Cream

Place in a basin two ounces flour, two quarts water and half gill vinegar; mix well. Scrape a large bunch sound, fresh oyster plants, cut off stems and immediately plunge in the prepared water and thoroughly wash, drain and plunge in three quarts boiling water with a tablespoon salt, adding a sound lemon cut in pieces, and boil forty minutes or until soft. Drain on a sieve, then cut in half-inch pieces. Prepare a cream sauce (No. 736). Drop the oyster plant in the sauce, squeeze in juice of quarter of a sound lemon, lightly mix, boil five minutes. Pour into a vegetable dish, sprinkle a little parsley over and serve.

1841. Biscuit, Mousseline

Place in a bowl six egg yolks, the grated rind of a sound lemon, juice of half of the lemon and four ounces sugar. Sharply beat with a whisk ten minutes; beat up the whites of the six eggs to a stiff froth, add to the yolks with an ounce and a half arrowroot flour and gently mix with skimmer one minute. Line bottom of an eight-inch-square lightly buttered pastry pan with sheet buttered paper, drop preparation into pan, neatly smooth surface. Sprinkle two ounces unpeeled sweet almonds and a tablespoon sugar over surface of preparation. Set in oven twenty-five minutes. Remove, evenly pour half gill good Jamaica rum over surface of cake and let cool off. Turn cake on the table, lift up paper, sprinkle a little powdered sugar over. Cut biscuit in twelve equal pieces, dress on a dish with a folded napkin and serve.