Radishes (58) Lyon Sausage (582)

Potage, Pepper Pot

Broiled Perch, Mustard Sauce

Potatoes, Pont Neuf (647)

Noix of Veal, Braise, Fermiere (584)

Cucumbers, Bechamel

Roast Gosling, Apple Sauce

Dandelion with Eggs (633)

Cocoanut Puddine (274)

1105. Potage, Pepper Pot

Finely chop two each medium, white onions, green peppers and leeks. Place these in a medium-sized saucepan with half ounce butter and cook for ten minutes, lightly stirring meanwhile; then add four ounces fresh tripe, cut into small dice-pieces, and two ounces raw Italian rice. Moisten with two and a half quarts white broth (No. 701) or hot water, then add one pound of raw, clean veal bones. Season with a level tablespoon salt and half teaspoon pepper. Cover the pan and let slowly boil for thirty minutes. Peel and cut into eight pieces each three medium, red tomatoes and add to the soup, lightly mix, then let boil for thirty-five minutes. Remove the bones, pour into a soup tureen and serve.

1106. Broiled Perch, Mustard Sauce

Neatly trim and wipe dry six very fresh, small perch. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper; repeatedly roll the perch in the seasoning, then arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, pour a mustard sauce over, decorate with six quarters lemon and a little parsley greens and serve.

1107. Mustard Sauce

Place three tablespoons of good demi-glace (No. 122) in a bowl with a good teaspoon French mustard, a saltspoon each finely chopped chives and a chervil. Mix all well together and use as required.

1108. Cucumbers, Bechamel

Peel three good-sized fresh cucumbers. Cut them into quarters, lengthwise, remove the seeds, then cut them into half-inch pieces. Mix in a small saucepan one tablespoon butter with one and a half tablespoons flour, pour in a gill milk and a half gill cream, mix until it comes to a boil and keep hot on a corner of the range.

Heat a tablespoon butter in a frying pan, add the cucumbers, season with a teaspoon salt and half teaspoon pepper; gently toss and briskly cook for ten minutes, drain on a sieve, add to the sauce with a saltspoon grated nutmeg; mix a little, boil for five minutes more, pour into a hot dish and serve.

1109. Roast Gosling, Apple Sauce

Cut off the feet and neck of a fat six-pound gosling at the first joint. Singe, draw and truss, lay in a roasting pan, season with a tablespoon salt and half teaspoon pepper. Spread two tablespoons fat over the breast, pour two tablespoons water into the pan, set in the oven to roast for one and a half hours, turning it quite frequently and basting it with its own gravy once in a while. Remove, untruss, dress on a large dish, skim the fat from the gravy and pour the gravy over the bird. Decorate with a little watercress and send to the table with an apple sauce (No. 188) separately.