Olives Lyons Sausage (582)

Potage Vermicelli, Suisse

Fresh Mackerel with Tarragon

Potatoes, Anglaise (185)

Mignons of Veal with Glazed Chestnuts

Spinach with Cream (399)

Roast Chicken with Cress (290)

Romaine Salad (214)

Pudding Boissy (746)

2791. Potage Vermicelli, Suisse

Place in a saucepan a three-pound piece of beef from the short ribs or flank, pour in five quarts water and add a tablespoon salt. Let slowly come to a boil, skini fat off surface, then add two well-cleaned carrots and one turnip, a good-sized onion with two cloves stuck in it, two branches celery, a sprig thyme and bay leaf. Cover the pan and let slowly boil for three hours, being careful to skim fat off once in a while and to keep soup at same simmering point from beginning to end. Lift up beef (keep it for to-morrow's lunch), strain broth through cheesecloth into another saucepan and let come to a boil, then add a finely sliced, well-cleaned leek, a teaspoon freshly chopped parsley, the leaves of two branches chervil, and let gently boil for forty-five minutes. Break three ounces vermicelli on a plate, add it to broth, lightly mix and let boil for fifteen minutes, pour soup into a tureen and serve with a little grated Swiss cheese separately.

2792. Fresh Mackerel With Tarragon

Thoroughly wipe a nice, fresh three-pound mackerel, cut off head, split in two through back and remove spinal bone. Season with a teaspoon salt and three saltspoons pepper, lightly baste with a little milk, then roll in flour. Thoroughly heat a tablespoon clarified butter in a frying pan, add fish and gently cook for six minutes on each side. Lift up with skimmer, dress on a hot dish, decorate with six quarters lemon, a little parsley greens, and serve with mayonnaise-tarragon sauce separately.*

2793. Sauce Mayonnaise With Tarragon

Prepare a mayonnaise (No. 70), only substituting same quantity of tarragon vinegar for the other, and when finished add a half teaspoon freshly chopped tarragon leaves, mix well and serve in a cold sauce bowl.

2794. Mignons Of Veal With Glazed Chestnuts

Procure six round pieces of tender veal of four to five ounces each from round, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a sautoire, add the pieces of veal one beside another, and gently cook for six minutes on each side.

Prepare six round toasts two inches in diameter and a third of an inch thick, place on a hot dish, arrange mignons over crown-like, and dress the glazed chestnuts (as hereunder) in centre pyramid-like. Skim fat off surface of gravy, then add four finely chopped shallots, brown for two minutes, pour in a half gill white wine, add teaspoon finely chopped parsley and let reduce to almost a glaze. Pour in a gill demi-glace (No. 122), mix well at bottom of pan, boil for five minutes, then pour over mignons and serve.

2795. Glazed Chestnuts

Slit thirty large Italian chestnuts and set in oven on a tin for twenty minutes. Remove, shell and peel, place in a saucepan with a half pint broth, cover with water, add blade mace, two branches celery, one onion with a clove stuck in it, a half teaspoon salt and two saltspoons pepper. Cover pan, let boil for twenty-five minutes, lift up chestnuts and place in saucepan with a half gill demi-glace (No. 122), half gill of the chestnut broth, half ounce butter, the juice of half a lemon and saltspoon grated nutmeg. Set the pan in oven for twenty-five minutes, being very careful to frequently baste chestnuts with the liquor, remove and use as required.