Olives Sardines (1148)

Consomme Bourgeoise

Kingfish Saute Fines Herbes (871)

Potatoes, Windsor (252)

Leg of Mutton Potpourri Spinach a l'Anglaise (247)

Roast Beef (126) Salad Doucette (189)

Gateau, Lyonnais (58s)

1509. Consomme, Bourgeoise

Prepare and strain a consomme into another saucepan, as per No. 52. Scoop out with a very small Parisian potato scoop two carrots and two turnips, place them in a small saucepan with a tablespoon melted butter, three saltspoons salt, three saltspoons sugar, one saltspoon white pepper and one gill water; cover the pan and set in the oven for forty minutes. Remove and add to the consomme with three tablespoons cooked string beans cut into small pieces, adding one teaspoon sugar. Mix well, boil for five minutes, pour into a soup tureen and serve.

1510. Leg Of Mutton Potpourri

Cut a three-pound piece tender leg of mutton into two-inch-square pieces. Place them in an earthen pot, with a half pound lean raw pork cut in one-inch-square pieces, one ounce raw lean ham cut in half-inch squares, one carrot and one turnip cut in half-inch squares, four small peeled white onions, the rind of an orange cut in small squares, two beans crushed garlic, one teaspoon freshly chopped parsley, half teaspoon freshly chopped chives, half teaspoon freshly chopped chervil, one saltspoon thyme, one clove, one bay leaf, one teaspoon salt, half teaspoon white pepper, one saltspoon grated nutmeg, one-half gill white wine, two tablespoons brandy, one pint water, one gill demi-glace (No. 122) and one and a half gills tomato sauce (No. 16); mix well, then cover the pan. Knead on a table three ounces flour with three tablespoons water, so as to make a stiff dough. Place this paste all around the edges of the cover of the pot, so as to prevent evaporation, set the pan in a moderate oven and bake for two and a half hours.

Remove and send to the table without uncovering it.