Radishes (58) Olives

Chicken Gumbo, Louisianaise

Kingfish, Sauce Colbert Potatoes, Chassepot

Squabs en Casserole

Roast Ribs of Beef Yorkshire Pudding

Celery and Apple Salad

Pineapple Pudding Genoise aux Confitures

119. Chicken Gumbo, Louisianaise

Half a boned fowl, one small carrot, one small white turnip, one small onion, half green pepper, one leek, two tablespoons raw rice, two quarts and a half hot broth (No. 701), four small peeled tomatoes, twelve good-sized, sound, fresh okras. Cut the fowl into small square pieces. Cut also the carrot, turnip, onion, green pepper and leeks into quarter-inch-square pieces and place them in a saucepan with one ounce butter. Slowly brown them for ten minutes, add the rice and any chicken bones on hand; lightly mix, then moisten with the hot broth. Season with one level tablespoon salt, cover the pan and boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup. Boil for thirty minutes more. Remove the bones. Pour the soup into a hot soup tureen and serve.

120. Kingfish Saute, Colbert

Have three medium-sized kingfish of three-quarters of a pound each, nicely cleaned. Wipe them neatly. Turn them in a little cold milk, season with one teaspoon salt and half teaspoon white pepper, then roll them in flour.

Heat two tablespoons oil in a frying pan, add the fish and fry for five minutes on each side, then place in the hot oven for ten minutes. Remove, dress on a hot dish and serve with a Colbert sauce poured over.

121. Colbert Sauce

Place in a small saucepan two gills demi-glace (No. 122) and one teaspoon meat extract (No. 3170); then reduce it on the fire to one-half the quantity. Then add, little by little, one-half ounce good butter, briskly stirring while adding it. Squeeze in the juice of a sound lemon, adding a teaspoon finely minced parsley. Stir well and serve.

122. Demi-Glace (Half-Glaze)

Have quite a large saucepan with ten quarts cold water on the hot range. Procure two fresh, white, calf's feet; cut them into small pieces and place in a small roasting pan with half pound raw ham, cut in pieces, one pound veal bones, two sliced carrots, two sliced onions, two sliced leeks, three branches parsley roots, one branch sliced celery; add ten cloves, four bay leaves, twenty allspices, two tablespoons whole black peppers, a teaspoon thyme and one and one-half tablespoons salt. Spread a little fat - about four tablespoons - over the vegetables. Place the pan in a hot oven and let get a nice golden colour. Remove from the oven, take up the feet and vegetables from the pan and plunge them into the pan with the ten quarts water; add one pint canned or the equivalent of fresh tomatoes. Let slowly boil for thirty minutes. Set the pan near the corner of the range, place the cover on and let slightly simmer. When any little parings of beef, veal, chicken, ham and vegetables are at hand, always place them into this important demi-glace. When opening cans of mushrooms add the mushroom liquor to this stock, also.

Always keep the pan on the hot range until reduced to one-half the quantity.

Heat in a large saucepan three ounces butter or good melted lard, adding six tablespoons flour. Stir well with a wooden spoon and let thoroughly brown on the fire for twenty minutes, occasionally stirring. Pour the above preparation into this pan, mix well, shift the pan on one side of the range, keeping it at a gentle simmering point for twelve hours. Then add half pint sherry; mix a little, strain the demi-glace through a Chinese strainer into a stone jar; let cool off, then cover the jar. Keep in a cool place and use as required. In winter it will keep in good condition for three or four weeks, but in hot weather it would be advisable to re-boil it once every week.

This demi-glace is of vast importance, and it is necessary to always have some on hand. Therefore, when the supply is nearly exhausted, repeat the same operation.

N. B. Whatever quantity of demi-glace is required for each occasion, when taken up from the jar always dilute it with a little hot broth, so as to have it somewhat liquid before using.