Radishes (58) Canapes of Caviare (59)

Chicken Okra, Cocoanut

Eels in Matelote

Potatoes, Parisienne (711)

Gosling. Mount Vernon

Cauliflower au Gratin (1329)

Leg of Mutton Roasted, Currant Jelly (522)

Doucette Salad (189)

Babas au Maraschino

1416. Chicken Okra, Cocoanut

Half a boned fowl, one each small carrot, white turnip and onion, half a green pepper, two leeks, two tablespoons raw rice, three quarts hot water, four small, peeled red tomatoes and twelve good-sized, fresh okras.

Cut the fowl into small square pieces; cut also the carrot, turnip, onion, green pepper and leeks into half-inch-square pieces, place in a saucepan with one ounce butter and slowly brown for ten minutes, lightly stirring once in a while; then add the rice and any raw chicken bones on hand, lightly mix and moisten with the hot water. Season with a level tablespoon salt, cover the pan and let boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup, then boil for thirty minutes more. Remove the bones, add the milk and the shredded meat of a medium cocoanut, mix well, let boil for ten minutes more, pour into a soup tureen and serve.

1417. Eels In Matelote

Skin two pounds of very* fresh eels, cut the heads off, thoroughly wipe, cut into two-inch-long pieces and keep on a plate.

Heat two tablespoons lard in a saucepan, add twelve very small peeled onions, one bean sound garlic, and brown them for ten minutes, lightly stirring once in a while; besprinkle with two tablespoons flour, stir well, brown for five minutes, and moisten with a half pint claret. Tie together two branches parsley, one branch chives, one bay leaf, one clove, a sprig thyme and add to the pan; mix a little and let boil for ten minutes. Add the fish with twelve canned mushrooms, mix a little, cover the pan and let simmer for forty minutes. Take up the bouquet of herbs and garlic, pour into a hot, deep dish, sprinkle a little freshly chopped parsley over arrange six heart-shaped croutons (No. 90) around and serve.

1418. Gosling, Mount Vernon

Singe, cut off the head and feet of a tender, small gosling of about six pounds. Neatly draw, wipe dry and keep the fat on a plate. Place three freshly boiled, peeled potatoes in a mortar, with one finely minced white onion fried in a teaspoon of butter for five minutes, two egg yolks, half ounce butter, half teaspoon salt, three saltspoons white pepper and saltspoon nutmeg; pound to a paste, then stuff the gosling with the mixture, tightly truss, season with one and a half teaspoons salt and half teaspoon pepper. Place the gosling on a roasting tin with its own fat, pour one tablespoon melted butter on the surface of the bird and set in the oven for thirty five minutes. Peel and core six medium apples. Season with a half teaspoon salt, one teaspoon sugar and two saltspoons white pepper. Arrange the apples around the gosling in the pan and roast for thirty minutes more; turn and baste with its own drippings occasionally. Remove, dress the gosling on a large hot dish, untruss and arrange the apples on the sides of the dish.

Place one and a half gills demi-glace (No. 122) with two tablespoons each sherry and currant jelly in a small saucepan, mix well, let boil for ten minutes, then pour it over the goose and serve.

1419. Babas Au Maraschino

Prepare exactly the same as No. 930, but substituting the same quantity of maraschino for the rum.