Russian Rissolettes (162) Olives

Potage, Parisienne

Codfish, Canadian Style Potatoes, Lorettes (372)

Roulade of Veal, Bourgeoise

Roast Capon (378)

Cold Asparagus, Vinaigrette

Date Pudding

1449. Potage, Parisienne

Cut into small squares four well-cleaned, sound leeks and one small white onion; place in a saucepan with a tablespoon butter and gently brown for ten minutes, stirring once in a while. Moisten with three quarts water, adding a half-pound piece salt pork. Tie in a bunch four branches parsley, one branch chervil, one bay leaf, one clove, a sprig of thyme, and add to the pan. Season with a level tablespoon salt and half teaspoon white pepper, then let boil for thirty-five minutes. Cut in half four rather small peeled, well-washed potatoes, then slice them very fine and add to the soup with a bean chopped garlic. Mix well and boil for forty-five minutes more. Take up the lard and bouquet, then with a wooden spoon lightly mash the potatoes. Pour the soup into a soup tureen and serve.

1450. Codfish, Canadian Style

Procure three three-quarter-pound codfish steaks, season with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan two tablespoons melted butter, adding one finely minced onion and the steaks. Gently fry for ten minutes on each side, remove and dress on a dish. Sprinkle two tablespoons flour in the frying pan, mix well, add a half gill each white wine and water, half teaspoon fresh chopped parsley and the juice of half a lemon. Mix well and let boil for five minutes, pour over the fish and serve.

1451. Roulade Of Veal, Bourgeoise

Procure a three-pound piece flank of veal twice the length of width, trim off the fat, split in two without separating, and season with a teaspoon salt and half teaspoon white pepper. Place in a mortar three skinned raw sausages, one ounce fresh bread crumbs, one saltspoon thyme, one teaspoon freshly chopped parsley, one ounce cooked lean ham cut into small pieces, one raw egg, one saltspoon grated nutmeg, a half teaspoon salt, one saltspoon cayenne pepper and six finely chopped shallots; pound all these articles to a paste and evenly spread the paste all over the inside of the veal, roll it up and firmly tie with string. Heat two tablespoons lard in a braising pan, lay the veal in pan and gently brown on the range for twenty minutes or until a nice golden colour, turning it once in a while. Scoop out with a Parisian potato scoop three medium, scraped carrots and two peeled white turnips, add to the veal, with twelve small, peeled white onions, brown for five minutes more, then moisten with a half pint each white broth and tomato sauce (No. 16) and one gill demi-glace (No, 122). Tie in a bunch three branches parsley, one branch chervil, one bean garlic, two cloves, one sprig thyme, one bay leaf, and add to the pan.

Cover and set in the oven for forty minutes, turning and frequently basting it. Remove, dress the veal on a large hot dish; untie, then add three tablespoons of canned green peas to the pan, reduce for ten minutes, lift up the bouquet, pour all the contents of the pan over the veal, sprinkle a little parsley over and serve.

1452. Cold Asparagus, Vinaigrette

Carefully scrape and clip off the ends of two branches fine, fresh asparagus; thoroughly wash, then tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes. Remove, thoroughly drain and let get cold. Dress on a dish with a folded napkin. Untie and serve with a gill of salad dressing (No. 863) in a saucepan separately.

1453. Date Pudding

Carefully stone a half pound dates, finely chop with four ounces of fresh beef marrow and place in a bowl, add four ounces sugar, four ounces fresh bread crumbs, two saltspoons salt, a saltspoon grated nutmeg, half gill cold milk, the yolks of three eggs with a teaspoon vanilla essence, and briskly mix for five minutes. Beat up the whites of the three eggs to a froth and gradually add to the bowl, lightly mixing while adding it. Lightly butter and sugar a quart pudding mould, drop in the preparation, lay in a saucepan, and pour hot water up to half the height of the mould. Set in the oven for one hour and twenty-five minutes, remove, unmould on a dish, pour a Sabayon sauce (No. 102) over and serve.