Oysters Radishes, Caviare Canape Tomato with Vermicelli

Halibut Steaks, Anchovy Butter Pommes Persillade

Leg of Lamb, Jardiniere Fried Apples

Roast Turkey, Cranberry Sauce Celery Salad, Mayonnaise

Cabinet Pudding Babas au Rhum

58. Radishes

Select two bunches of fine, round, red, sound and rather small radishes. Pare them nicely and leave on each radish two of the prettiest leaves. Cut away the roots, and also a little of the peel around the roots. Place them in cold water and wash well. Nicely arrange them on a flat dish so that they meet toward the centre, the green leaves lying outward. Serve with chopped ice over them.

59. Canapes Of Caviare

Cut out from sandwich bread six pieces one-third of an inch thick and one and a half inches square. Toast them to a good golden colour. Neatly trim the crust, then evenly spread over one teaspoon Russian caviare on each toast. Hash very finely one cold hard-boiled egg. Mix it thoroughly with one teaspoon very finely chopped parsley, one teaspoon finely chopped sound onion. Spread this over each toast, evenly divided. Dress on a dish with a folded napkin, decorate with six quarters of lemon and parsley and serve.

60. Tomato With Vermicelli

Melt in a saucepan one ounce butter, add one ounce finely chopped ham, one medium chopped carrot, one medium chopped onion, two branches parsley, one chopped leek, ten whole black peppers, one clove, one bay leaf, one saltspoon thyme. Mix well and brown nicely for fifteen minutes, occasionally mixing meanwhile. Add one quart canned - or the equivalent of fresh crushed - tomatoes, with two and a half quarts white broth (No. 701) or water. Season with a level tablespoon salt and one light tablespoon sugar. If there be any bones on hand, either of beef or poultry, add them to the stock.

Cover the pan and let gently boil for one hour and fifteen minutes. Heat in a saucepan one tablespoon melted butter and add two tablespoons flour. Mix well while browning for two minutes, then thicken the soup with this, continuing to mix with the wooden spoon while adding it. Boil for fifteen minutes longer and strain through a sieve into another saucepan. Boil one gill broken vermicelli in a pint of water for eight minutes. Drain well and add it to the soup. Boil again for five minutes. Pour into a hot soup tureen and serve.

61. Halibut Steaks, Anchovy Butter

Procure two and a half pounds fresh halibut. Cut into three even steak-like pieces; oil them lightly, season with a teaspoon salt and a saltspoon white pepper. Arrange them on a broiler and broil for six minutes on each side. Lay them on a hot dish. Neatly spread the anchovy butter over the dish and serve.

62. Anchovy Butter

Place in a bowl three-quarters ounce butter, adding one tablespoon anchovy sauce and the strained juice of one-quarter of a sound lemon. Mix well together and keep in a cool place for general use.