Olives Caviare (59)

Potage, Ambassadeur

Whitefish, Saute

Potatoes, Brabant

Beef Tongue Braise Gendarme (229)

Cauliflower, Cream Sauce Roast Duckling, Apple Sauce (127) Lettuce Salad (148) Choux a la Creme (335)

1218. Potage, Ambassadeur

Plunge half pint split green peas in boiling water for five minutes. Thoroughly drain, replace in the pan with three quarts water, add one sliced carrot, one onion, two sliced leeks, two branches celery, two peeled potatoes, one bean garlic, two branches parsley and a two-ounce piece salt pork. Season with a level tablespoon salt and half teaspoon white pepper. Cover the pan and let gently simmer for one and a half hours. Cut a small carrot, small turnip, the white part one leek and one small white onion in exceedingly small squares. Place them in a small saucepan with three tablespoons raw rice, a pint water, half ounce butter, half teaspoon salt and two saltspoons pepper; lightly mix, cover the pan and boil for five minutes, then set in the oven for thirty minutes. Remove and keep hot. Strain the puree of peas through a sieve into another saucepan, add the contents of the vegetable pan to the soup, lightly mix and let boil for five minutes. Remove the stalks and wash half pint fresh sorrel, cut into thin julienne strips, add to the soup with a tablespoon sugar and half ounce good fresh butter; mix well, and let boil for fifteen minutes more, pour into a soup tureen and serve.

1219. Whitefish, Saute

Pare off the fins and cut off the head of a very fresh whitefish of three pounds. Split in two through the back, remove the spine bone, season with a teaspoon salt and half teaspoon white pepper. Baste all around with two tablespoons cold milk and lightly roll in flour. Heat one and a half tablespoons butter in a frying pan, lay the fish in it and fry for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon over, sprinkle a teaspoon chopped parsley on top, pour the butter from the pan over the fish and serve with a little parsley greens.

1220. Potatoes, Brabant

Peel, wash and cut into half-inch squares, four medium, sound potatoes, wash again and drain. Place them in a roasting pan, season with a teaspoon salt and half teaspoon pepper, add three tablespoons melted lard, place them in the oven to bake for forty-five minutes, turning over once in a while. Remove, lift up with a skimmer, dress on a hot dish and serve.

1221. Cauliflower, Cream Sauce

Trim off the outer leaves, cut off the stalk, clean and wash well a fine, large, firm head white cauliflower. Have a gallon of water in a large saucepan with a gill of milk and a tablespoon salt, and as soon as the water boils add the cauliflower, cover the pan and let cook for forty minutes. Remove, drain well, dress on a vegetable dish, pour a hot cream sauce (No. 736) over and serve.