Olives Sardines

Ministra, Piedmontaise

Broiled Shad, Maitre d'Hotel (194)

Potatoes, Villageois

Boned Leg of Mutton, Don Quichotte

Brussels Sprouts (618)

Roast Duckling, Apple Sauce (187)

Romaine Salad (214)

Gateau, Charles

1148. Sardines For Hors D'Oeuvre

Carefully open a box French sardines with about twelve in the box. Place six nice white leaves well-cleaned lettuce on a side dish, then arrange the sardines on the leaves, and send to the table with six quarters lemon arranged on the leaves as well.

1149. Ministra, Piedmontaise

Cut in very small square pieces one small red carrot, one small turnip, one onion, two leeks and two branches of celery (white part), place in a saucepan with a half ounce butter, set on the fire and brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts water, add a pound shin of beef and a pound veal bones, season with a tablespoon salt, half teaspoon pepper and a saltspoon Italian saffron. Cover the pan, let gently boil for thirty-five minutes, and add one ounce raw rice and two ounces raw macaroni cut into half-inch pieces. Boil again for twenty minutes, then add two peeled and crushed, fresh red tomatoes and boil for twenty minutes. Remove, take out the beef and veal bones, cut quarter of the beef into same shape as the vegetables and add it to the soup with a teaspoon freshly chopped parsley. Mix a little, skim the fat from the surface, pour into a soup tureen and send to the table with a little grated Parmesan cheese separately.

1150. Potatoes, Villageois

Peel, wash and cut in quarter-inch squares four good-sized potatoes; place in a small saucepan with a pint white broth, season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg; tie in a bunch two branches parsley and a clove garlic and add to the potatoes; cover the pan, boil for five minutes, then place in the oven for twenty minutes more. Remove, take up the bouquet, add a half tablespoon good butter and three tablespoons cream, gently mix for a minute, pour into a vegetable dish and serve.

1151. Boned Leg Of Mutton, Don Quichotte

Entirely bone a leg of tender mutton of five to six pounds; season all around with a tablespoon salt, one teaspoon pepper and a saltspoon grated nutmeg. Finely chop one ounce raw veal and one ounce lean raw pork, place both in a clean mortar, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon ground allspice, add one teaspoon chopped parsley, one finely chopped bean garlic and one egg yolk. Pound to a very smooth paste, then spread this force all over the inside of the leg; tie all around with strings. Heat in a large braizing pan two tablespoons lard, place in the leg and brown it to a nice colour all over, then add one finely minced carrot, two sliced onions, one clove garlic, two branches parsley, two cloves, two bay leaves, twelve allspice, one sprig thyme and half a tablespoon whole black peppers. Brown for ten minutes more, moisten with a pint of water, one gill red wine, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven to braize for one hour. Turn it over and baste frequently meanwhile. Remove, arrange the leg on a hot dish, untie it and keep hot.

Skim the fat from the surface of the sauce and let it reduce on an open fire for twenty minutes; strain the sauce through a cloth into another saucepan, add twelve finely chopped candied cherries and half gill port; boil for five minutes more, pour the sauce over the leg and serve very hot.

1152. Gateau, Charles

Shell twelve walnuts, place them in a mortar with three ounces fine sugar and the juice of half an orange; pound to a fine pulp, then place in a tureen with four egg yolks; beat well with a whisk for five minutes. Beat up the whites of the three eggs to a stiff froth, add to the yolks and gently mix with a skimmer for a half minute; add two ounces of sifted flour and mix the whole together for one minute more. Lightly butter a small square pastry tin, line the bottom with a buttered piece white paper, pour in the preparation and set in a moderate oven for twenty minutes. Remove, pour over a tablespoon maraschino and a tablespoon kirsch. Let cool off in the tin, unmould, tear off the paper and place it on a pastry grill with a tin underneath the cake. Place in a small saucepan two ounces glazed sugar, one egg white and a tablespoon strawberry syrup; mix well with a wooden spoon, place the pan on the fire and heat for one minute, stirring meanwhile. Remove, spread this preparation all over the surface of the cake, let cool off, dress the cake on a dish with a folded napkin and serve.