Radishes (58) Olives

Potage, Italienne

Baked Codfish, Newfoundland

Potatoes, Bernoise (593)

Beef Brais£, Bourgeoise (1871)

Tomatoes, Trevise (2225)

Roast Plovers (997) Escarole Salad (100)

Cabinet Pudding (71)

2870. Potage, Italienne

Split one pound Italian chestnuts, place on a tin and set in oven for twenty-five minutes. Remove with a coarse towel, shell and peel, then place in saucepan with a half gill white wine, pint broth, half teaspoon salt and three saltspoons pepper. Cover pan, let gently boil for forty minutes, press through sieve into a bowl and keep hot. Finely slice a carrot, onion, two leeks, a branch celery, two ounces raw lean ham, place in a saucepan with an ounce butter and gently brown for ten minutes, stirring frequently meanwhile. Then pour in a quart fresh (or canned) ripe tomatoes, two quarts water, a sprig thyme, two bay leaves, two cloves, a crushed bean garlic, two teaspoons salt, a teaspoon sugar and half teaspoon pepper; gently mix, then let slowly boil for one and a half hours. Strain soup through sieve into a basin, then through Chinese strainer into a saucepan, add chestnut pure"e, sharply mix with whisk and boil for ten minutes.

Knead on a plate a half ounce butter with an ounce flour and add little by little to soup, sharply mixing while adding it. Place fresh croutons and pour potage (No. 23) into a soup tureen and serve.

2871. Baked Codfish, Newfoundland

Procure a three-pound piece fresh codfish, thoroughly bone, then place in a baking dish with two tablespoons each Worcestershire sauce and tomato catsup, a teaspoon each anchovy butter and salt, three saltspoons pepper and juice of half a sound lemon. Repeatedly turn fish in seasoning, then let infuse for an hour, rubbing fish with seasoning once in a while. Sprinkle over three tablespoons fresh bread crumbs, arrange a few bits of butter on top and set in oven for forty-five minutes, basting it once in a while with its own gravy, remove and send to table in same dish.