Radishes (58) Olives

Consomme, Rouennaise

Frost-Fish, Ravigote

Potatoes with Brown Butter (1398)

Lamb Steaks, Colbert (2103)

Brussels Sprouts with Chestnuts

Duckling, Griscom, Jr (3241)

Escarole Salad (100)

Diplomatic Pudding (430)

3016. Consomme Rouennaise

Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Cut two each carrots and turnips into half-inch-long and one-third-inch-thick strips and with point of a small knife round them into olive forms. Place in a small saucepan with half ounce butter, half teaspoon each salt and sugar and two gills consomme. Lightly mix, cover pan, boil for five minutes, set in oven for forty-five minutes, remove and add to consomme.

Peel twelve exceedingly small white onions and place in a sautoire with a tablespoon melted butter. Sprinkle a tablespoon sugar over and let gently brown for twenty-five minutes, being careful to toss frequently meanwhile. Lift up and add to consomme, boil for five minutes, pour into a soup tureen and serve.

3017. Frost-Fish, Ravigote

Neatly trim and clean six very fresh, small frost-fish. Season with a teaspoon salt and half saltspoon pepper, lightly wet with a little cold milk and roll in flour. Heat one and a half tablespoons melted butter or oil in a black frying pan, add fish one beside another and fry for five minutes on each side. Remove, drain on a cloth, dress on hot dish, decorate with six quarters lemon, a little parsley greens, and serve with ravigote sauce (No. 1441) separately.

3018. Brussels Sprouts With Chestnuts

Remove outer leaves, thoroughly wash and drain one and a half pints fresh Brussels sprouts, plunge in a quart boiling water with a teaspoon salt, boil for twenty minutes and drain on a sieve. Shell a half pound American chestnuts, plunge in boiling water for five minutes, drain and peel. Place in a saucepan with enough white broth to just cover, season with three saltspoons each salt and sugar, cover pan and let cook for twenty-five minutes. Drain, then place both chestnuts and sprouts in a sautoire with an ounce butter, half teaspoon salt and three saltspoons of white pepper, toss well, cook for five minutes, dress on a hot vegetable dish and serve.