Radishes (58) Lyons Sausage (582)

Consomme, Nivernais

Flounders, American Potatoes, Chateau (208)

Boiled Leg of Mutton, Caper Sauce (1245)

Spinach Martha (1534)

Roast Turkey, Cranberry Sauce (67)

Escarole Salad (100)

Maraschino Jelly

1686. Consomme, Nivernaise

Prepare and strain into another saucepan a consomme (No. 52) and keep it simmering until required.

With the aid of a small Parisian potato scoop lift out all you can from three peeled, medium white turnips. Place these in a small saucepan with half teaspoon salt, half teaspoon sugar, half ounce butter and one gill water; mix a little, cover vegetables with lightly buttered paper, place cover on pan and set in oven fifty-five minutes. Remove, lift up paper, drop contents into the consomme, boil ten minutes more, pour consomme into a soup tureen and serve.

1687. Flounders, American

Lift the filets from a fresh flounder of three and a half pounds, and carefully skin and cut each filet in three slanting equal pieces. Place in a frying pan a sliced onion, a saltspoon thyme and two bay leaves; arrange filets on top, season with a half teaspoon salt and two salt-spoons pepper; add half an ounce butter, juice of half a lemon, moisten with one and a half gills water, cover the fish with lightly buttered paper and set in oven twenty minutes. Remove, lift up filets with skimmer, dress on a hot dish and keep warm.

Heat a tablespoon of melted butter in a frying pan, add six finely chopped shallots and brown for five minutes, then add a tablespoon flour; stir while heating for five minutes, then add three good-sized finely chopped, peeled red tomatoes. Strain the fish liquor through a cheesecloth over the tomatoes, mix well and briskly boil for ten minutes, pour sauce over fish, sprinkle a little chopped parsley over and serve.

1688. Maraschino Jelly

Prepare a jelly as per No. 678, substituting the same quantity of maraschino for the cocoa, and serve the same.