Radishes Puree, Conti Olives

Fried Filets of Halibut, Horly

Potatoes Bignons (403)

Boiled Leg of Mutton, Caper Sauce (1245)

Celery Braise (359)

Roast Turkey, Cranberry Sauce (67)

Chicory Salad (38)

Custard Pudding

2462. Puree, Conti

Soak a pint of dried lentils in cold water with quarter of a pint of dried green peas for one hour, drain, place them in a saucepan with a sliced carrot, a sliced onion. Tie in a bunch two leeks, two branches parsley, one branch chervil, one bean garlic and one bay leaf and add to the pan, with half pound lean salt pork cut in small pieces and a pint fresh crushed tomatoes. Moisten with three quarts water, season with two teaspoons salt and half teaspoon pepper, lightly mix and let slowly boil for two hours. Remove from the fire, skim the fat from the surface of the soup, then press it through a sieve into a basin, then through Chinese strainer into soup tureen, and serve with a plate of croutons (No. 23).

2463. Fried Filets Of Halibut, Horly

Remove the skin and bones from a two-and-a-half-pound piece of the tail part of a fresh halibut, cut into six equal filets. Place them on a deep dish with half a sliced onion, the juice of a sound lemon, half teaspoon chopped parsley, two tablespoons oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filets in the seasoning and let infuse in a cool place for fifteen minutes. Drain them, then lightly turn them in flour, lightly dip in beaten egg, and lightly roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat for twelve minutes. Lift up, drain well on a coarse towel, sprinkle a little salt over, dress on dish with folded napkin and serve with one gill hot tomato sauce (No. 16) separately.

2464. Custard Pudding

Crack two fresh eggs in a bowl, add the yolks of three more, three ounces of sugar, half teaspoon vanilla essence, the juice of half a sound lemon, a pint and a half milk, two gills cream and sharply mix with a whisk until well thickened. Lightly butter a quart pudding mould, strew an ounce of finely shredded cocoanut on the bottom and sides of the mould, set the mould on the ice and let stand till thoroughly cold, then strain the preparation through a cheesecloth into it. Place the mould in a saucepan, pour hot water in the pan up to half the height of the mould, set in the oven for forty-five minutes, remove, unmould on a large dish, pour a Sabayon sauce (No. 102) over and serve either hot or cold.