Oysters (18)

Celery (86) Sardines (1148)

Potage, Catherine

Codfish, Coudert (705)

Lamb Steaks with Puree of Chestnuts (1018

String Beans, Etuves

Lobster Patties, Augusta (1612)

Broiled Snipe with Bacon

Doucette Salad (189)

Rice-Orange Pudding (1120)

2684. Potage, Catherine

Place in a saucepan a pound of fresh fish bones, one sliced carrot, one sliced onion, two branches celery, two branches parsley, one sprig thyme, one bay leaf and one clove. Moisten with three quarts water, season with two teaspoons salt, and let boil for one hour. Mix in a saucepan one ounce butter with two ounces flour. Strain the fish broth into this pan, mix on the fire until it comes to a boil, and let slowly boil for thirty minutes. Shell a pint of cooked shrimps, cut half of them in three pieces each and keep on a plate till required.

Place the uncut shrimps and shells in a mortar and pound to a smooth paste, then add it to the soup. Mix well, and let boil for fifteen minutes. Strain the soup through a sieve into a basin, then through cheesecloth into another saucepan, pour in one gill milk and same quantity cream, mix well and let boil for five minutes. Add the shrimps, with three tablespoons cooked, green peas and saltspoon cayenne pepper, boil for three minutes, pour into a tureen and serve.

2685. String Beans, Etuves

Carefully string a quart fresh, tender string beans, cut in two, place in a saucepan, and pour in white broth enough to cover them. Finely chop a branch parsley, half bean sound garlic, and add to beans. Season with a teaspoon salt, half teaspoon pepper, mix well, cover saucepan with a towel, place lid on, and let cook for forty-five minutes. Uncover, add an ounce butter, carefully mix with a fork, dress on a vegetable dish and serve.

2686. Broiled Snipe With Bacon

Pick, singe and cut legs off six fat snipe, pick out eyes, split open down back without separating, draw and neatly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn snipes in seasoning, arrange on a double broiler, and broil over a brisk fire for three minutes on each side. Prepare six pieces toast cut in two-inch squares, arrange them on hot dish, place snipe over toasts, then arrange six thin slices freshly broiled bacon (No. 13) on top and serve.