Radishes (58) Olives

Potage Sorrel with Rice

Codfish Saute Lyonnaise Potato Croquettes

Calves' Tongues en Papillotes Celery Braise (359)

Roast Turkey, Cranberry Sauce (67)

Lettuce Salad (148) Banana Pudding

1588. Potage Sorrel With Rice

Remove stalks of a quart of very fresh sorrel. Wash well in running cold water, drain, press out water with hands, then cut it into julienne strips. Heat a tablespoon melted butter in a saucepan, add the sorrel, cover pan and let steam on a slow fire ten minutes. Add two tablespoons flour, mix well with spoon, moisten with two quarts white broth (No. 701) and one pint milk. Season with a teaspoon salt, half teaspoon white pepper and a teaspoon sugar, mix a little, add three ounces raw rice, then let slowly boil forty minutes; add the whites of two eggs, one gill cream, and boil one minute. Dilute the two egg yolks with a half gill milk, add to soup, continually mix while cooking for two minutes, remove, pour into a hot soup tureen and serve.

1589. Codfish Saute, Lyonnaise

Season three fresh codfish steaks of three-quarters of a pound each with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add two finely sliced white onions, gently brown for five minutes, place in the steaks one beside another, and briskly fry four minutes on each side. Set in oven to bake for ten minutes, remove, dress on a hot dish, pour two tablespoons vinegar and half teaspoon freshly chopped parsley in pan, mix well, pour over fish and serve.

1590. Calves' Tongues En Papillotes

Place a mirepoix (No. 271) in a saucepan and lay over it three fresh calves tongues. Moisten with three quarts water, adding a tablespoon salt and half teaspoon pepper, cover pan, and let gently boil on range for one hour and ten minutes. Take up the tongues, skin, neatly trim, and cut each in two lengthwise. Prepare an Italian sauce (No. 1244), adding three tablespoons bread crumbs, mix well and keep on table.

Broil twelve very thin slices ham two minutes on each side and keep on a plate. Have six sheets white paper sixteen inches square, fold in two, then cut in heart shape the length and width of pan, and lightly oil both sides. Place a slice of ham on one side of paper, spread a tablespoon Italian sauce and lay a piece of tongue on top of same; spread another tablespoon of sauce over the tongue, arrange another piece of ham on top, and fold up the two edges together firmly, so as to entirely envelop articles. Proceed the same with others, place on a roasting tin, set in oven ten minutes, remove, dress on a dish and serve.

1591. Banana Pudding

Place in a bowl four ounces granulated sugar, one ounce butter, three egg yolks, a teaspoon vanilla essence, and briskly stir with a wooden spoon five minutes. Add four ounces sifted flour, three finely sliced, peeled, sound bananas, and gently mix. Beat up whites of the three eggs to a stiff froth, and gradually add to mixture, place preparation in a lightly buttered pudding mould, set to bake in a moderate oven for forty minutes, remove, unmould on a hot dish, pour a raspberry sauce (No. 714) over and serve.