Radishes (58) Canapes of Anchovies (141)

Potage, Jackson

Halibut, St. Augustine

Rack of Veal, Bretonne

Broiled Spring Chicken with Bacon (12)

Fried Sweet Potatoes (116)

Economical Pudding

481. Potage, Jackson

Heat in a small saucepan half ounce butter, add three sliced, well-cleaned leeks, half a medium sliced onion, two ounces lean salt pork, cut into small squares, and two sprigs bay leaves. Stir well with a wooden spoon and brown to a nice light colour for eight minutes, occasionally stirring. Add eight medium, peeled and sliced raw potatoes; moisten with two and a half quarts hot water and half pint cold milk. Season with a tablespoon salt, one teaspoon white pepper and a salt-spoon grated nutmeg; lightly mix. Cover the pan and let gently boil for fifty-five minutes. Strain through a fine sieve into another saucepan, boil for five minutes, add one gill cream and half ounce good butter; divide into small bits; mix well for one minute. Pour into a hot soup tureen and serve with bread croutons, as per No. 23.

482. Halibut, St. Augustine

Procure two slices very fresh halibut of one and a half pounds each. Slice exceedingly fine three small white onions, place them in a frying pan with half ounce melted butter and carefully cook without browning for six minutes, frequently stirring meanwhile. Place the steaks in the pan over the onions. Season with a teaspoon salt and half teaspoon white pepper. Peel and cut into quarters four medium red tomatoes and place around the fish. Cover the fish with a lightly buttered paper, cover the pan, place on the fire and boil for five minutes. Set the pan in the oven and bake for fifteen minutes. Remove, lift up the paper, take up the fish with a skimmer, dress on a dish, pour all the contents of the pan over the halibut and serve.

483. Rack Of Veal, Bretonne

Trim nicely a rack of veal of three pounds and place in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Spread two tablespoons melted lard over the veal, pour one-quarter gill cold water into the pan; set in the oven and roast for forty-five minutes, being careful to turn it once in a while, and frequently baste with its own gravy. Remove, dress on a hot dish and garnish with beans Bretonne prepared as per No. 484. Skim the fat off the gravy, strain it over the veal and serve.

484. White Beans, Bretonne

Soak one pint dried white beans in cold water for twelve hours. Drain and place them in a saucepan with two quarts cold water. Season with a tablespoon salt and a teaspoon white pepper, adding two medium white onions cut in halves, three small branches parsley greens tied with a sprig of bay leaf; add half-pound piece salt pork, cover the pan, set on the fire and let slowly cook for two hours.

Heat in a saucepan two tablespoons melted butter, add one medium chopped onion and three tablespoons flour; cook for five minutes, continually stirring meanwhile. Then strain all the gravy of the beans into this pan. Mix well and boil for two minutes. Remove all the ingredients from the beans, then add the cooked beans to the sauce; add a tablespoon chopped parsley, gently mix with a wooden spoon and serve.

485. Economical Pudding

Break two eggs into a bowl, add two ounces granulated sugar and briskly beat for five minutes; add one and a half ounces flour and half teaspoon baking powder; beat up to a light batter; add one teaspoon vanilla essence and mix well. Lightly butter six individual pudding moulds, then fill them with the batter and place in a pastry tin. Drop in boiling water up to half the height of the moulds and bake in the oven for ten minutes. Remove, unmould on a hot dish, pour a Sabayon sauce, prepared as per No. 102, over them and serve.