Potage Celery, Espagnole

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2543. Potage Celery, Espagnole

Scrape the roots, remove the stale branches of two stalks celery, detach the branches and thoroughly wash and wipe them, then cut them in one-inch julienne strips, place in saucepan with one finely chopped green pepper and one and a half tablespoons butter. Cover the pan, let steam on the range for ten minutes, then moisten with two quarts broth (No. 701). Add two ounces raw rice and two finely chopped, peeled and seeded tomatoes, season with a teaspoon salt and three saltspoons white pepper, gently mix, then let slowly boil for forty-five minutes. Pour into a soup tureen and serve.

2544. Oriental Vegetables

Peel one small, sound eggplant, one Spanish onion and two fresh red tomatoes. Trim and thoroughly wash twelve fresh okras. Cut the eggplant, tomatoes and okras in half-inch pieces, place them in a bowl. Finely chop the onion and brown it with a teaspoon of butter in frying pan for five minutes, then add the other vegetables, season with a teaspoon salt, half teaspoon curry and three saltspoons black pepper, thoroughly mix them, then place in a lightly buttered baking dish, sprinkle two tablespoons fresh bread crumbs over them, place an ounce of butter in little bits on top, set in moderate oven for one hour. Remove and send to table in the same dish.