Olives Anchovies (141)

Potage, Dobruska

Weakfish, Venitienne (1796) Potatoes, Chateau (208)

Roufille of Veal, Chepolata

Lima Beans, Hollandaise

Roast Goose, Britannia Romaine Salad (214)

Jelly, Yvette (1559)

2691. Potage, Dobruska

Place in a saucepan one and a half quarts each water and white broth (No. 701), with one gill white wine. Tie in a bunch two leeks, two branches each celery and parsley, one branch chervil, and add to broth.

Thoroughly wash and drain four ounces barley, add to soup with a teaspoon salt and half teaspoon pepper, then let slowly boil for one hour and forty-five minutes. Remove bouquet, pour soup into tureen, and serve with six slices toasted French bread separately.

2692. Rouelle Of Veal, Chepolata

Have a three-pound piece sawn from a leg of white, tender veal, and season it all around with a good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a round braising pan, add veal, briskly fry on range for ten minutes on each side, take it up and keep on a plate. Add mirepoix (No. 271) to pan, brown it for six minutes, replace veal on top of vegetables, pour in three gills water, two gills each demi-glace (No. 122) and tomato sauce, season with half teaspoon salt, cover pan, boil on range for ten minutes, set in oven for a full hour, remove to oven door and let stand till required. Slit on one side twelve large chestnuts, roast them in oven for thirty minutes, remove, shell and peel, then place in a sautoire. Peel twelve small white onions, brown in a frying pan with a tablespoon melted butter for ten minutes, frequently tossing meanwhile, then add to chestnuts. Cut three country sausages in two crosswise, add to onion pan, briskly cook for two minutes, then add to chestnuts.

Strain veal gravy over pan (with chestnuts) let boil for fifteen minutes, dress veal on a large dish, pour contents of pan over and serve.

2693. Lima Beans, Hollandaise

Boil one pint shelled, fresh lima beans in a quart boiling water with a teaspoon salt for forty minutes. Drain well on a sieve, replace in pan, pour in a Hollandaise sauce (No. 26), mix well, dress on a hot dish and serve.

Roast Goose, Britannia

Prepare the goose same as No. 1109, but substituting Britannia for apple sauce.

2694. Sauce, Britannia

Peel, core and finely slice four good-sized apples, place in a saucepan with half gill water and saltspoon salt, set pan on fire and cook till almost dry, which will take about fifteen minutes, being careful to stir very frequently meanwhile, then add one tablespoon freshly grated horseradish, mix well, press apple puree through sieve into a bowl, add two tablespoons orange marmalade, one ounce fine sugar and juice of an orange, mix thoroughly, pour sauce into a bowl and serve.