Radishes (58) Anchovies Canape's (141)

Country Family Soup

Spanish Mackerel, Maitre d'Hotel (689)

Potatoes, Demidoff (898) Beef a la Mode (534)

Spaghetti, Italienne (15)

Roast Duckling (187) Sliced Tomatoes (461)

English Bread Pudding

2128. Country Family Soup

Procure two quarts fresh green peas, shell them, plunge shells in a gallon boiling water and scald for five minutes, then drain on a sieve. (Keep the peas for Wednesday's dinner.) Heat two tablespoons good lard in a large saucepan, add quarter pound lean salt pork cut in small pieces, two sliced leeks, two sliced medium onions and one bay leaf; gently brown on the fire ten minutes, add the shells, cover pan and let sweat ten minutes; then add four good-sized sound peeled potatoes sliced, one quart broth (No. 701), and two quarts water; season with one and a half teaspoons salt and half teaspoon pepper. Lightly mix, re-cover pan and gently boil two hours. Remove, pass soup through sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.

2129. English Bread Pudding

Cut into half-inch pieces half pound stale crustless bread, soak in a little cold milk five minutes; then squeeze out milk and place in a bowl, stir with wooden spoon a few minutes, then add two ounces butter, three ounces sugar, three egg yolks, two whole eggs, four ounces well-picked currants, six crushed macaroons, half teaspoon vanilla essence, one saltspoon salt and two gills cream. Sharply mix with wooden spoon until well amalgamated. Lightly butter a quart pudding mould, drop preparation into it, place in a saucepan, pour in hot water up to half the height of the mould and set in oven forty minutes. Remove, unmould the pudding on a hot dish, pour a Sabayon sauce (No. 102) over and serve.