Olives Salted Anchovies

Oilla Espagnole

Sheepshead, Oyster Sauce Potatoes, Chateau (208)

Balotine of Veal, Braisd, Puree of Sorrel

Fried Eggplants (460)

Roast Capon (378) Lettuce Salad (148)

Maraschino Pudding

650. Salted Anchovies

Place eighteen half-salted anchovies on the lightly moistened half of a clean towel; with the dry half of the towel neatly wipe the anchovies all over, then dress nicely on a hors d'ceuvre dish; dredge half a hardboiled egg, finely chopped up, and half teaspoon of finely chopped parsley over them; decorate all round with parsley greens and a few very thin slices of lemon and serve.

651. Ollla Espagnole

Neatly peel six small, very sound white onions. Cut them into halves, then finely mince and place in a saucepan with two tablespoons melted butter; gently brown to a golden colour, which will take about fifteen minutes, being careful to stir once in a while. Add two tablespoons flour, mix well with a wooden spoon and heat for five minutes. Moisten with two and a half quarts broth or hot water; any chicken or beef bones on hand can be added. Season with a teaspoon salt and half teaspoon white pepper, cover the pan and let slowly boil for fifty minutes. Lift up the bones, skim the fat from the surface, add the whites of three eggs and stir well with a wooden spoon for two minutes. Serve with six slices French bread toasted to a nice golden colour.

652. Sheepshead, Oyster Sauce

Scale, wash and neatly wipe a fine, fresh sheepshead of three pounds. Place it in a large sautoire with one-half sliced carrot, half sliced onion, two branches parsley. Season with a level tablespoon salt, a teaspoon white pepper, half gill good vinegar, half gill white wine and a pint hot water. Cover the fish with a lightly buttered paper. Set on a hot range until it comes to a boil, then place it in the oven to bake for twenty-five minutes. Remove, take up with a skimmer, dress the fish only on a hot dish and keep warm.

Prepare an oyster sauce as per No. 573. Pour two tablespoons fish broth in the oyster sauce, mix well, pour over the fish and serve.

653. Balotine Of Veal Braise, Puree Of Sorrel

Carefully remove all the bones from a small breast of veal. Season it all over with a teaspoon salt and half teaspoon pepper and keep on a dish.

Skin three raw pork country sausages, place in a bowl, add one tablespoon finely chopped shallots, half teaspoon chopped parsley, one raw egg, one saltspoon grated nutmeg, half gill cream and one ounce bread crumbs; thoroughly mix with a wooden spoon for one minute, then spread the preparation evenly over the inside of the veal. Roll up the breast and firmly tie it with string all its length.

Heat three tablespoons melted lard in a braising pan; place the balotine in the pan and cook on the range until a nice golden colour. Then place a mirepoix, prepared as per No. 271, around the balotine. Moisten with a pint hot water, one gill claret, two gills demi-glace (No. 122) and two and a half gills tomato sauce (No. 16).

Season with a teaspoon salt and half teaspoon pepper. Cover the pan, and as soon as it comes to a boil set in the oven to braise for one hour and a quarter. Remove from the oven, untie the balotine, dress it on a hot dish. Skim off the fat from the surface of the gravy, reduce the gravy on a brisk fire to about half a pint, then strain it through a fine strainer over the balotine. Neatly arrange a sorrel puree, prepared as per No. 654, at both sides of the dish and serve.

654. Puree Of Sorrel

Remove the stalks and also all stale leaves, if any adhering, then thoroughly wash in three different changes of cold water two quarts very fresh sorrel; lift it up with the hands and drain well. Heat half ounce butter in a small saucepan and add the sorrel. Season with a teaspoon salt, half teaspoon white pepper and a tablespoon fine sugar. Cover the pan, and gently cook on a moderate fire for ten minutes, lightly mixing once in a while; drain off all the water, then press the sorrel through a small sieve into a bowl, add a few bits of butter, mix well with a wooden spoon and serve as required.

655. Maraschino Pudding

Cut into half-inch-square pieces four ounces bread or remnants of cakes and place in a bowl with three ounces picked, dried raisins, one ounce seeded Malaga raisins and six canned cherries cut into quarters. Season with two tablespoons maraschino, then mix well for two minutes. Lightly butter and dredge with powdered sugar six individual pudding moulds; fill them with the mixture up to three-quarters of the height.

Crack two fresh eggs in a bowl, add two gills cold milk and two ounces fine sugar. Sharply beat for five minutes and then divide the preparation equally over the six uncooked puddings. Place the moulds in a pastry tin, pour in lukewarm water up to half the height of the moulds and set in the oven to bake for twenty minutes. Remove, unmould on a large dish and serve with a Sabayon sauce, prepared as per No. 102, with a tablespoon maraschino mixed in.