Radishes (58) Lyons Sausage (582)

Potage, Gasconien Bluefish, Sweet-Pepper Butter

Potatoes, Brioches (91)

Fowl with Rice, Menagere (873)

Spinach au Veloute (1763)

Roast Ribs of Lamb (255)

Doucette Salad (189)

Cocoanut Pudding (274)

2917. Potage, Gasconien

Finely slice two medium, white onions and two leeks, place in saucepan with a tablespoon good leaf lard and brown on fire for ten minutes, stirring once in a while, then add four finely sliced, peeled raw potatoes, one bean crushed garlic, two branches parsley, one four-ounce piece larding pork and two bay leaves. Moisten with three quarts water, season with two teaspoons salt, half teaspoon pepper, and let gently boil for an hour and a half, lift up pork and press puree through sieve into a vessel.

Cut quarter of a very small cabbage in small pieces, place in saucepan with a pint water and teaspoon salt and boil for thirty minutes. Drain off all the water, cut pork in small square pieces, add to cabbage with a half ounce butter and cook on fire for fifteen minutes, stirring once in a while; then pour puree into pan, add a gill milk, mix well, boil for ten minutes, pour soup into tureen and serve.

2918. Bluefish, Sweet-Pepper Butter

Remove bones and neatly wipe a three-pound fresh bluefish. Season all over with teaspoon salt, half teaspoon pepper, rub all over with a tablespoon oil, then broil on brisk fire for six minutes on each side. Dress on a hot dish, spread sweet-pepper butter over surface and keep dish at oven door for ten minutes, basting fish with butter once in a while. Remove, decorate with a little parsley greens and six quarters lemon and serve.

2919. Sweet-Pepper Butter

Place four Spanish sweet peppers in a mortar, pound to a pulp, remove and press through sieve into a bowl, add a half ounce good butter, sharply mix and use as required.