Olives Anchovies (141)

Consomme, Brunoise

Codfish, Provencale Potatoes, Noisette (321)

Cotelettes of Venison, Sauce Poivrade

Cucumbers Sautes, Lyonnaise

Roast Beef (126) Salad, Romaine (214)

Pudding, Geraldina

543. Consomme, Brunoise

Strain a consomme, prepared as per No. 52, into another saucepan and keep warm.

Have one medium red carrot, one medium turnip, one small white onion, two leeks and two branches celery. Cut all these vegetables in exceedingly small dice-pieces and place in a small saucepan with a teaspoon salt, one teaspoon sugar, two gills hot water and half ounce butter. Mix well with a wooden spoon; cover the vegetables with a piece of lightly buttered paper, cover the pan, boil for five minutes on the range, then place in the oven to braise for thirty minutes. Remove, lift up the paper and add all the vegetables to the consomme, with three table-spoons boiled and well-drained rice and two tablespoons fresh peas; boil on the range for five minutes. Skim the fat from the surface of the consomme, pour into a hot soup tureen and serve.

544. Codfish, Provencale

Procure three very fresh codfish steaks three-quarters of an inch thick. Season with a teaspoon salt and half teaspoon white pepper. Place in a frying pan with one tablespoon melted butter, half gill white wine, two gills hot broth or hot water, six finely chopped, sound shallots, one tablespoon chopped parsley and a bean sound, chopped garlic. Cover the pan with a piece of buttered paper and let slowly boil for twenty minutes. Lift up the paper, place the fish on a hot dish and keep warm.

Heat in a saucepan one tablespoon smelted butter, add one tablespoon flour, briskly stir, then add the gravy of the fish, stir well for a minute; dilute one egg yolk in two tablespoons cold milk and add it to the sauce; briskly whisk up for one minute. Squeeze in the juice of half a sound lemon, mix a little, then pour the sauce over the fish and serve.

545. Cotelettes Of Venison, Sauce Poivrade

Trim, flatten and season with a teaspoon salt and half teaspoon paprika six fine venison chops.

Heat one and a half tablespoons good melted lard in a saucepan, lay the chops in the pan, one beside another, and fry five minutes on each side. Dress on a hot dish. Pour a hot Poivrade sauce over the chops and serve.

546. Sauce Poivrade

Finely chop a medium-sized white onion, one carrot, and fry in a saucepan with a level tablespoon butter to a nice golden colour, then add half ounce finely minced raw ham, one saltspoon thyme, half sprig bay leaf, one saltspoon marjoram, three cloves and a teaspoon freshly crushed black peppers. Moisten with half gill tarragon vinegar, one gill hot broth (No. 701) or water and reduce to one half the quantity. Then add one gill demi-glace (No. 122) and a saltspoon cayenne pepper; gently stir for one minute, then reduce for five minutes. Strain through a cheesecloth into a saucebowl and use as required.

547. Cucumbers Sautes, Lyonnaise

Heat in a frying pan one and a half tablespoons melted butter; add a medium sliced white onion; stir well while browning for two minutes, then add two large, peeled and sliced fresh cucumbers. Season with half teaspoon salt and two saltspoons white pepper; toss gently and briskly cook for five minutes, frequently tossing meanwhile; then pour in a tablespoon vinegar, adding a teaspoon freshly chopped parsley; toss them well again while cooking for half a minute. Dress on a hot dish and serve.

548. Pudding, Geraldina

Pound in a mortar to a pulp three ounces sweet, peeled almonds and two beans peeled bitter almonds. Place the paste in a saucepan with one pint cold milk and boil for ten minutes. Have in another saucepan four tablespoons rice flour and drop in, little by little, the boiling milk right on top of the flour, sharply mixing continually while adding it. Now add one ounce good butter and continue to mix with a wooden spoon for five minutes, keeping it on the range. Remove the pan on a table, add two ounces powdered sugar, one teaspoon vanilla essence, two egg yolks and a tablespoon cold cream; briskly mix the whole well to-together with a skimmer for two minutes. Beat up the whites of the two eggs to a stiff froth, add to the preparation and gently mix with the skimmer for one minute.

Lightly butter a quart pudding mould, pour the preparation into the mould, place it in a saucepan, pour in boiling water up to half the height of the mould, and place it in the oven to steam for forty minutes. Remove, unmould on a hot dish. Pour a hot apricot sauce over the pudding and serve.

549. Apricot Sauce

Press through a sieve a pint fine canned apricots with their liquor; then place in a saucepan on the fire, with half teaspoon vanilla essence, one tablespoon maraschino and one tablespoon Swiss kirsch. Mix well and gently heat for five minutes, being very careful not to let it boil; then it will be ready to use.

(Always place syrups from canned fruits in stone jars and utilise for seasoning, etc.)