Salted Peanuts (954) Olives

Potage, Mussulman

Red Snapper au Gratin

Potatoes, Chassepot (123)

Ham, Champagne Sauce

Spinach a l'Anglaise (247)

Roast Squabs, Watercress (831)

Escarole Salad (100) Cannelons with Whipped Cream

2158. Potage, Mussulman

Blanch one pint dry, split green peas in boiling water five minutes. Remove and thoroughly drain on sieve. Peel, wash and slice fifteen Jerusalem artichokes; add to peas. Heat two tablespoons melted butter in a large saucepan, add one sliced onion, two sliced leeks, quarter pound salt pork, cut in small pieces, and two bay leaves; gently brown five minutes, then add peas and artichokes with two quarts water, one quart broth (No. 701) and two branches chervil. Season with two teaspoons salt and half teaspoon pepper. Cover pan and gently boil two hours and a half. Remove, pass the puree through sieve into a basin, then through Chinese strainer into another saucepan, pour in one pint tomato sauce (No. 16), mix well, boil five minutes, pour soup into a tureen and serve with a plate of bread croutons (No. 23) separately.

2159. Red Snapper Au Gratin

Remove skin and bones from a three-pound very fresh red snapper. Cut in thin slices, place on a dish. Season with a level teaspoon salt, three saltspoons pepper, half teaspoon chopped parsley; squeeze in juice of half a sound lemon, pour in half gill white wine, turn well in seasoning and let infuse until required. Prepare an Italian sauce (No. 1244), pour a quarter of it into a baking dish, then place a third of the fish over, then another fourth of the sauce, a layer of fish, then the sauce, and so on until finished. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits butter on top. Set in moderate oven forty-five minutes. Remove, cut a lemon in half, finely slice it, arrange slices around fish and serve.

2160. Ham, Champagne Sauce

Procure three slices ham, sawn crosswise, of three-quarters of a pound each Trim off skin all around, slightly flatten them. Season with half teaspoon white pepper. Heat two tablespoons melted butter in a sauteuse, arrange in the slices of ham, one beside another, and nicely fry eight minutes on each side. Arrange on a hot dish. Remove fat from pan (save it for frying purposes). Pour a champagne sauce in same pan, mix well at bottom so as to retain flavour of the ham, and boil five minutes. Pour sauce over the ham and serve.

2161. Champagne Sauce

Heat a tablespoon melted butter in a saucepan, add one sliced carrot, half a sliced onion, one ounce ham cut in small pieces, a bay leaf, one sprig thyme and one clove; gently brown ten minutes, frequently stirring meanwhile. Pour in a pint champagne cider and let reduce until nearly dry. Pour in one gill demi-glace (No. 122) half gill tomato sauce, and boil ten minutes. Strain the sauce through a Chinese strainer and use as directed.

2162. Cannelons With Whipped Cream

Procure six small sticks wood, three and a half inches long by one inch in diameter. Roll out on a lightly floured table half a pound feuil-letage (No. 756) to a fourth of an inch in thickness, then cut in bands half an inch wide. Lightly wet one side of each band, then carefully twist the bands around the sticks, wet parts up, to completely cover sticks. Place in a lightly wetted baking tin, egg surface of the cannelons, and set in oven twenty minutes. Remove, let rest six minutes. Detach sticks from cakes, then fill them with whipped cream (No. 337). Dress on dish with a folded napkin, sprinkle a little powdered sugar over and serve.