Radishes (58) Caviare (59)

Puree of Chestnuts

Bluefish, Jaffa Potatoes Brioches (91)

Turkey Cutlets, Esperance (1759)

Eggplant, Saute aux Fines Herbes (794)

Roast Ribs of Mutton (900)

Romaine Salad (214)

Pudding, Ministeriel

2659. Puree Of Chestnuts

Slit thirty Italian chestnuts, place them in a roasting pan and set in oven to roast for twenty-five minutes. Remove, shell, peel and place them in a saucepan with a quart broth (No. 701), a quart water and a pint milk. Tie in a bunch a branch parsley, branch chervil, two leeks and two branches celery, then add to soup with a sliced, peeled, raw potato. Season with a heavy teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, then let slowly boil for one hour. Press the puree through a hair sieve into a basin, then through a Chinese strainer into another saucepan. Add one gill cream and half ounce butter, mix with wooden spoon until it comes to boil, pour into a soup tureen and serve with bread croutons (No. 23) separately.

2660. Bluefish, Jaffa

Scale, cut off fins and remove all bones from a fresh three-pound bluefish. Place it in a lightly buttered baking dish, season with a teaspoon salt and half teaspoon curry powder. Mix on a plate half ounce butter with a teaspoon anchovy paste, then neatly spread it over the bluefish, set in oven for twenty-five minutes, being careful to frequently baste it with butter, and remove to oven door. Place two ounces peeled almonds and one tablespoon capers in a small saucepan with a gill demi-glace (No. 122) and let boil for five minutes, then pour it over the fish. Sprinkle a tablespoon bread crumbs over, reset in oven for fifteen minutes longer, remove and send to table in same dish.

2661. Pudding, Ministeriel

Place in a basin four ounces chopped beef-kidney suet, four ounces granulated sugar, two ounces each well-picked currants and Smyrna raisins, one ounce chopped, candied apricots, one peeled and cored chopped apple, the chopped rind of a quarter of lemon, three eggs, two tablespoons rum, and mix well until thoroughly amalgamated. Lightly butter a heavy, damp cloth the size of a napkin, sprinkle a little flour over, pour preparation into centre of cloth, fold up the four ends and lightly tie pudding. Boil in plenty of water for one and a half hours, lift up, let stand for five minutes, untie, turn on a hot dish, pour rum sauce (No. 41) over and serve.