Radishes (58) Canapes of Anchovies (141)

Ox Tail a l'Anglaise

Broiled Pompano Potatoes, Hollandaise (26)

Fresh Beef Tongue, Gendarme Stuffed Green Peppers

Sweetbreads Braise\ Cheron

Roast Ruddy Duck, Fried Hominy Salad, Doucette (189)

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227. Ox Tail, A L'Anglaise

Cut into small square pieces half a fresh ox tail. Cut in the same way one medium red carrot, one small, sound turnip, one medium onion, one leek and two branches celery; place these in a saucepan with half ounce melted butter. Mix well with a wooden spoon while cooking rather briskly for ten minutes, or until they are of nice golden colour. Then add six tablespoons well-washed barley, two tablespoons Worcestershire sauce, one tablespoon salt, half teaspoon white pepper and three quarts hot water or broth (No. 701). Mix well again. If any clean beef bones at hand, add to the soup, then as soon as it comes to a boil shift the pan, so as to let gently simmer for one hour and a half, taking care to skim the fat from the surface of the soup while cooking. Add one gill tomato sauce (No. 16), one gill demi-glace (No. 122). Mix and boil again for ten minutes. Pour into a hot soup tureen and serve.

228. Broiled Pompano

Procure two very fresh medium pompano of about one and a half pounds each; wipe them thoroughly. Roll in a tablespoon oil on a plate. Season on both sides with a teaspoon salt, two saltspoons white pepper, arrange them on a broiler and broil for five minutes each side. Dress on a hot dish. Spread a little maitre d'hotel butter (No. 7) over. Decor-rate the dish with parsley greens and six small pieces of lemon and serve.

229. Fresh Beef Tongue, Gendarme

Wash well a fine, fresh, medium beef tongue. Slice one medium carrot, one onion,. two branches celery, two ditto parsley, one clove sound garlic and one leek. Place all the vegetables in a large saucepan with half ounce butter, adding two cloves, one bay leaf, twelve allspice, eighteen whole black peppers and half teaspoon thyme. Brown the vegetables to a good brown colour, stirring well with a wooden spoon meanwhile, then lay the tongue over the vegetables, pour in one quart hot water, quarter of a pint claret, half pint tomato sauce (No. 16) and two gills demi-glace (No. 122). Season with a teaspoon salt and half teaspoon white pepper. Cover the pan, and as soon as it comes to a boil place the pan in a moderate oven for two hours, being careful to turn the tongue once in a while. Take up the tongue and drop it into cold water for a minute, remove the skin and neatly trim it all around; keep it warm. Then place the pan on a brisk fire, reduce the sauce to a pint. Strain the sauce into another saucepan. Finely slice four medium, sound pickles, add six minced canned mushrooms; cut into small squares one red Spanish pepper and half ounce lean cooked ham, add to the strained sauce, mix well, boil for five minutes. Skim the fat off.

Place the tongue on a hot dish, spread the sauce over and serve.