Potage, Bonne-Dame Sea Bass, Etuvee (1816)

Souffles of Potatoes

Broiled Leg of Mutton, Caper Sauce (1245)

Mashed Yellow Turnips

Guinea Fowls (1535) Romaine Salad (214)

Apple Fritters with Rum (1039)

2904. Potage, Bonne-Dame

With a very small Parisian potato scoop dig out all you can from two medium carrots, two white turnips, one parsnip, and keep these

*Use beef from Thursday's dinner articles on a plate till required. Cut in very small square pieces, a quarter pound raw, lean veal, two ounces raw lean ham, one medium Bermuda onion and the white part of two leeks. Place all these articles, including first vegetables, in a saucepan with one ounce butter and cook on a brisk fire for fifteen minutes, stirring once in a while. Moisten with two and a half quarts broth (No. 701) and two gills pure tomato juice. Season with a heavy teaspoon salt, let gently boil for twenty-five minutes, add two ounces well-washed and thoroughly drained raw* rice, and let boil continually for thirty minutes longer. Finely chop together two branches parsley, one branch chervil and a half bean sound garlic, add it to soup, lightly mix and let boil for ten minutes longer. Pour soup into a tureen and serve with an ounce of grated Parmesan cheese separately.

2905. Soufflees Of Potatoes

Neatly wipe and place six good-sized, sound potatoes in a roasting pan and place in oven for forty-five minutes, turning once in a while. Remove, cut each potato in half lengthwise, then scoop out interior, press meat through sieve into a saucepan, add half an ounce butter, two egg yolks, half teaspoon salt, two saltspoons pepper, tablespoon cream, sharply stir on fire with wooden spoon while heating for five minutes, then remove to a table. Beat up whites of three eggs to a stiff froth', add to potatoes and gently mix. Evenly divide preparation in the twelve .shells, with a lightly buttered knife blade neatly smooth surface of each, place on a tin, set in brisk oven for fifteen minutes, remove, dress on hot dish with a folded napkin and serve.

2906. Mashed Yellow Turnips

Peel and cut in pieces two medium, sound yellow turnips, thoroughly wash, place in saucepan, and pour in water until one inch higher than the turnips. Season with teaspoon salt, adding half ounce butter, cover pan and slowly boil for one hour. Drain on sieve, then press through potato masher into a saucepan, add an ounce butter, a half teaspoon salt, three saltspoons pepper, and stir well on fire with wooden spoon for three minutes. Dress on a vegetable dish, smooth surface to dome shape with a knife blade and serve.