Radishes (58) Olives

Potage au Lait d'Amande

Broiled Bluefish, Anchovy Butter

Mashed Potatoes (178)

Venison Steaks, Londonderry

Soubrics of Spinach

Roast Ribs of Beef (126)

Romaine Salad (214)

Cabinet Pudding (71)

2618. Potage Au Lait D'Amande

Place three and a half pints white broth (No. 701) in saucepan with a finely chopped onion, teaspoon chopped parsley, the leaves from two branches chervil and half bean chopped garlic. Season with a light teaspoon salt and half teaspoon pepper, add three ounces raw rice with half ounce good butter, then let slowly boil for thirty-five minutes. Scald three ounces almonds in boiling water for three minutes, drain and peel them, place in a mortar and pound to a paste. Take paste out and place in a saucepan with one pint milk and boil for ten minutes, stirring once in a while, then press milk through a cheesecloth into soup. Mix well, boil for ten minutes more, pour soup into a tureen, and serve with six slices of toasted French bread in soup.

2619. Broiled Bluefish, Anchovy Butter

Procure a three-pound piece very fresh bluefish, scale, trim off fins and remove all bones. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn bluefish in seasoning, then arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread anchovy butter (No. 62) over, decorate with a little parsley greens, six quarters lemon, and serve.

2620. Venison Steaks, Londonderry

Procure six four-ounce steaks from a leg of tender venison, neatly flatten, and season with a light teaspoon salt and a half teaspoon freshly crushed black peppers. Thoroughly heat one and a half tablespoons melted butter in a sautoire, place steaks in pan one beside another, briskly cook for five minutes on each side, dress on a dish and keep them hot.

Remove all fat from pan, add four tablespoons currant jelly, stir with a wooden spoon until thoroughly melted, pour in half gill port wine, stir well and let cook five minutes. Pour in one gill demi-glace (No. 122), add one saltspoon cayenne pepper, mix well, let boil for ten minutes, remove, pour over the steaks and serve.

2621. Soubrics Of Spinach

Remove the stalks and discard all stale leaves from three quarts fresh spinach, thoroughly wash in plenty cold water, drain on a sieve, then plunge into three quarts boiling water with a tablespoon salt and boil for ten minutes. Place them on a sieve, press out all water with a skimmer, then finely chop and place in a sautoire; add one ounce grated Parmesan cheese, two egg yolks, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, place pan on fire, sharply stir with spatula for eight minutes or until thoroughly dry, then set pan on corner of range.

Thoroughly heat one and a half tablespoons melted butter in large frying pan, take up a tablespoon of the spinach and drop it in the butter. Rapidly continue operation until finished, then cook spinach for two minutes on each side, or until a light brown colour, lift up, drain on cloth, dress on dish, pour cream sauce (No. 736) over and serve.