Radishes (58) Salted Walnuts

Potage Lentils, Montagnarde

Porgies, Monastere Potatoes, Hollandaise (36)

Chicken, Maryland (444)

Oyster Plants with Tomato Sauce

Roast Leg of Mutton (522)

Escarole Salad (100) Vanilla Eclairs

1647. Salted Walnuts

Carefully crack, without mashing, twenty-four good-sized sound walnuts; pick them out from shells without breaking, separate in sections, and proceed to prepare in same manner as salted almonds (No. 954).

1648. Potage Lentils, Montagnarde

Soak one and a half pints lentils in cold water six hours at least; drain. Heat one ounce butter in a saucepan, add one finely sliced onion, four sliced leeks and half pound salt pork cut in small pieces; mix well and brown for ten minutes, stirring meanwhile; then add the drained lentils with four medium, peeled, sliced potatoes, two branches parsley, one branch chervil, one bean sound garlic, two bay leaves, two cloves and one and a half teaspoons crushed allspice; moisten with three quarts hot water, season with one teaspoon salt and half teaspoon white pepper, mix well, cover pan and let boil for two hours. Remove, press through sieve into a basin, replace in same saucepan with half pint hot milk, one gill cream and a quarter ounce good butter; mix well, let boil ten minutes, strain through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.

1649. Porgies, Monastere

Scale, trim and neatly wipe six very fresh, fat porgies. Season all over with a teaspoon salt, a half teaspoon paprika and a saltspoon ground thyme; place on a lightly buttered tin, sprinkle over a tablespoon very finely chopped parsley, squeeze juice of one sound lemon and arrange a few little bits butter over the surface. Pour a half gill white wine into the tin, set in oven to bake twenty-five minutes, being careful to occasionally baste them with their own gravy. Remove, take up with a skimmer and place in a baking dish. Mix in a saucepan a tablespoon butter with one and a half tablespoons flour; heat for half minute. Strain the fish liquor through a cloth into this pan, add one gill cream, the white of a hard-boiled, chopped egg, briskly mix until it comes to a boil, and pour sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over, then place in oven ten minutes. Remove, finely chop the egg yolk, dredge it over fish and serve.

1650. Oyster Plants With Tomato Sauce

Mix in a basin two tablespoons flour with two quarts water and three tablespoons vinegar. Remove the stems and scrape a large bunch fresh oyster plants, then plunge in the prepared water and thoroughly wash; drain and replunge in two quarts boiling water, with a teaspoon salt and half a lemon, and boil forty-five minutes. Lift up with a skimmer, then cut into one-inch pieces and place in a small saucepan with one and a half gills tomato sauce and half an ounce good butter. Season with two saltspoons salt and a saltspoon pepper, mix well, cover pan, and set in oven twenty minutes, remove, pour into a vegetable dish and serve.

1651. Vanilla Eclairs

Prepare the eclairs exactly the same as chocolate eclairs (No. 1279) substituting a glace vanilla for the chocolate.

1652. Glace Vanilla

Place four ounces glazed sugar in a small enamelled pan, adding an egg white and a teaspoon vanilla essence; place pan on range and stir with wooden spoon while heating for five minutes, or until lukewarm, and use as required.