Stuffed Olives with Caviare

Consomme, Milanais

Fish Croquettes, Cream Sauce

Veal Cutlets, Chasseur Brussels Sprouts (618)

Roast Turkey, Cranberry Sauce (67)

Chicory Salad (38)

Gateau, Chambord

733. Stuffed Olives With Caviare

Stone twelve large Queen olives and fill with Russian caviare. Dress on a hors d'ceuvres dish with a few leaves of lettuce and serve.

734. Consommemilanais

Strain a consomme, prepared as per No. 52, into another saucepan and keep on the corner of the range. Break three ounces spaghetti into one-inch pieces, plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, add two ounces grated Parmesan cheese to the consomme; briskly mix with a whisk while heating for two minutes. Dilute two egg yolks with a gill cream and add to the consomme, lightly mix for a minute, then add the cooked spaghetti. Pour the soup into a hot tureen and serve.

735. Fish Croquettes, Cream Sauce

Procure one and a half pounds fresh halibut, cod or any kind of fresh fish. Cut it into very small square pieces and plunge into a pint boiling water with half teaspoon salt and boil for a minute. Drain and keep the fish on a plate and the liquor separate.

Finely chop a medium, white onion, place in a small saucepan with one and a half tablespoons melted butter and slowly cook for eight minutes, stirring well once in a while; then add three tablespoons flour, briskly stir while heating for one minute; pour in half pint hot milk and one gill fish liquor, mix thoroughly and let boil for five minutes. Season with a teaspoon salt, two saltspoons cayenne pepper, one salt-spoon ground nutmeg, one teaspoon ground English mustard and one teaspoon Worcestershire sauce; thoroughly mix with a wooden spoon and let cook for two minutes; add two egg yolks and continually mix while cooking for five minutes. Add the fish, lightly mix and cook for three minutes. Transfer the preparation into a bowl and let thoroughly cool off. Divide the force meat into six equal parts, dredge a little flour on the corner of the table; roll out the pieces into cork forms, lightly dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat for eight minutes.

Thoroughly drain, pour a cream sauce on a hot dish, arrange the croquettes over the same and serve.

N. B. If any left-over fish is on hand employ it in place of the fresh fish.

736. Cream Sauce For General Use

Heat one tablespoon melted butter in a small saucepan, add one and a half tablespoons flour, briskly stir, then pour in a gill hot milk and half gill cream. Season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon ground nutmeg. Sharply whisk for one minute, then let boil for two minutes and use as directed.

737, Veal Cutlets, Chasseur

Neatly trim and flatten six tender veal cutlets. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Thoroughly heat one tablespoon leaf lard in a large frying pan, arrange the cutlets one beside another in the pan and briskly fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, then add six finely chopped shallots, half gill white wine, six sliced canned mushrooms, one. gill demi-glace (No. 122) and half gill tomato sauce (No. 16); gently mix, let the sauce boil for five minutes, pour it over the cutlets, sprinkle half teaspoon chopped parsley over all and serve.

738. Gateau, Chamboed

Four ounces fine sugar, one teaspoon vanilla essence, two ounces sifted flour, five eggs, whites and yolks separate, and half a saltspoon salt. Place the egg yolks, vanilla, sugar and salt in a bowl and briskly mix for ten minutes with a wooden spoon. Beat up the whites to a stiff froth and add to the mixture; mix well with a skimmer for one minute, add the flour and sharply mix for one minute. Lightly butter a large dome-shaped pudding mould, drop in the preparation and set the mould in the oven to bake for twenty minutes. Remove, let cool off and unmould.

Place in a small saucepan two egg yolks, one ounce sugar, one tablespoon flour; dilute these ingredients with two gills cold milk, then add half teaspoon vanilla essence; set the pan on the fire and stir the preparation with a wooden spoon for five minutes. Remove the pan from the fire, add two ounces peeled and finely chopped almonds and stir until cold. Then add one ounce good butter and mix well. Slice the cake into quarter-inch slices, spread a teaspoon almond preparation on each slice and carefully place the slices in position so as to give the cake its original form. Arrange on a dish with a folded napkin and serve.