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Valois Pudding, Malaga Sabayon Sauce

3122. Potage, Belgium

Cut two white onions in halves, finely slice and place in a saucepan with three finely sliced fresh leeks, an ounce butter and brown for fifteen minutes, stirring quite frequently meanwhile. Add four finely sliced, peeled raw potatoes, moisten with two and a half quarts broth (No. 701), season with a teaspoon salt, half teaspoon pepper and salt-spoon grated nutmeg, mix well and let boil for forty-five minutes. Add a teaspoon freshly chopped parsley, lightly mix, pour soup into tureen, sprinkle an ounce grated Parmesan cheese over, set in oven for fifteen minutes, remove and serve.

3123. Valois Pudding

Place two ounces butter in bowl, beat it up with a wooden spoon for five minutes, then add one by one the yolks of four eggs, sharply beating while adding them. Add the grated rind of a sound orange, two ounces each sugar and flour, half teaspoon vanilla essence, and gently mix with skimmer. Beat up whites of the three eggs to a stiff froth, add to preparation and gently mix with skimmer. Lightly butter and flour a plain pudding mould, drop in preparation, place in a saucepan, pour in hot water up to half the height of mould, then set in oven for forty minutes. Remove, unmould pudding on a large dish, pour a Malaga Sabayon sauce over and serve.

3124. Malaga Sabayon Sauce

Prepare a Sabayon sauce (No. 102), pour in two tablespoons Malaga or good sherrv, mix well and use as required.