Radishes (58) Celery (86)

Puree of Prunes

Sheepshead, Clam Sauce Potatoes, Rissolee (2121)

Duckling, Bigarade

Eggplant and Tomato, Athenienne (1410)

Roast Beef (126) Lettuce Salad (148)

Jelly, Angelique (1779)

2172. Puree Of Prunes

Soak one and a half pounds California prunes in lukewarm water over night, drain, remove stones and place in large saucepan with a sliced medium onion, two branches parsley, two branches chervil, two bay leaves, two cloves, one cinnamon stick, one and a half ounces sugar, half teaspoon salt and one saltspoon grated nutmeg. Crack prune stones and place with prunes. Moisten with a gill claret, one pint pure tomato juice, one pint demi-glace (No. 122), and one and a half quarts white broth (No. 701). Lightly mix, cover pan and let slowly boil one hour. Remove, pass puree through sieve into a basin, then through a Chinese strainer into another saucepan; add, little by little, half ounce good fresh butter; constantly mix with wooden spoon until thoroughly melted. Remove, pour puree into a soup tureen and serve.

2173. Sheepshead, Clam Sauce

Neatly trim a three-pound piece fresh sheepshead, place in a sautoire with half ounce butter, half gill white wine, one gill water, two branches parsley, juice quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, carefully dress fish on a hot dish, pour a clam sauce over and serve.

2174. Clam Sauce

Plunge twenty-four freshly opened little neck clams in half gill boiling water and boil three minutes. Thoroughly drain them, keeping the liquor. Mix in a saucepan one and a half tablespoons melted butter, two tablespoons flour, and heat half minute. Pour in half gill milk and half gill cream, mix well until it comes to a boil. Add the clams. Season with three saltspoons salt and saltspoon cayenne pepper, lightly mix and let boil five minutes, add the liquor of clams, dilute an egg yolk in tablespoon cream and a few drops lemon juice, add to the sauce, and sharply mix while heating one minute. Remove and use as required.

2175. Duckling, Bigarade

Singe, cut off head and legs from a tender five-pound duckling, draw, neatly wipe and truss. Place a mirepoix (No. 271) in a roasting pan, lay bird over. Season inside and all around with a heavy teaspoon salt and half teaspoon pepper, baste with a little melted butter, pour quarter gill water in the pan. Set in oven to roast forty minutes, turning and basting once in a while. Remove, dress on a hot dish and untruss.

Remove rind from two sound oranges and cut oranges in halves lengthwise, then slice very finely, remove seeds, arrange slices around the duck. Pour a bigarade sauce over and serve.

N. B. Keep rinds of the two oranges for sauce.

2176. Sauce Bigarade

Entirely remove the white part of the two orange rinds, then cut them in small julienne strips, place and boil in boiling water ten minutes. Drain, place in a small saucepan with two tablespoons currant jelly, half gill port wine, juice of a sound orange, one and a half gills demi-glace (No. 122), and half saltspoon cayenne pepper. Mix well, let reduce to half the quantity, mixing once in a while, then serve as directed.