Potage, Westphalian

Kingfish, Maitre d'Hotel (792)

Sliced Cucumbers (340)

Leg of Mutton, en Potpourri (1510)

Brussels Sprouts (618)

Roast Turkey, Cranberry Sauce (67)

Escarole Salad (100)

Beignets, Carnival (462)

2831. Potage, Westphalian

Cut a half pound cooked lean ham in small pieces, place in mortar and pound to a paste, then transfer to a saucepan with two gills demi-glace (No. 122), a half gill sherry, mix well and let reduce to half the quantity. Pour in two and a half quarts broth (No. 701), add two branches parsley, a branch chervil, half teaspoon salt and two saltspoons cayenne. Mix well with wooden spoon, let gently boil for one hour, then add little by little a half ounce fresh butter and mix while adding it. Place bread croutons (No. 23) in a soup tureen, strain potage through a Chinese strainer over it and serve.