Olives Salted Peanuts (954)

Lettuce with Peas

Baked Perch, Soubise Potatoes, Duchesse (304)

Leg of Mutton, Londonderry

Beignets of Cauliflower (1161)

Roast Squabs (831) Sliced Tomatoes (461)

Frankfort Pudding, Cherry Sauce

2261. Lettuce With Peas

Detach leaves from two large heads lettuce, thoroughly wash them in different changes fresh water, then drain on a cloth. Heat one and a half tablespoons melted butter in a saucepan, add lettuce with a teaspoon salt and one teaspoon sugar and cook ten minutes, occasionally stirring meanwhile; pour in two tablespoons flour, stir well while heating two minutes, moisten with two and a half quarts broth (No. 701), add one pint freshly shelled peas and half teaspoon pepper. Tie in a bunch two branches parsley, one branch chervil, two leeks, one sprig thyme and one bay leaf; add this bouquet to soup, cover pan and gently boil forty-five minutes. Lift up bouquet, pour soup into an earthen soup tureen, arrange six slices toasted French bread over soup, sprinkle two tablespoons grated Parmesan cheese on top, set in oven ten minutes. Remove and serve.

2262. Baked Perch, Soubise

Trim off fins, scale and wipe six fresh perch. Arrange on a lightly buttered tin. Season with half teaspoon salt, three saltspoons pepper and squeeze in juice of half a sound lemon. Set in oven twenty minutes. Remove, pour a Soubise sauce (No. 94) over, sprinkle a little grated Parmesan cheese on top, reset in oven eight minutes. Remove and serve.

2263. Leg Of Mutton, Londonderry

Entirely bone a tender leg of mutton. Season all over with good teaspoon salt, half teaspoon pepper and two saltspoons grated nutmeg. Tie it well all around, giving its former shape. Heat two tablespoons melted lard in a braising pan, lay mutton in pan and brown on fire fifteen minutes, turning over once in a while. Place a mirepoix (No. 271) around the leg and brown five minutes more. Add four tablespoons currant jelly, half gill port wine, two tablespoons brandy, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16). Tightly cover pan, then set in oven one hour, turning and basting once in a while. Remove, dress on a hot dish. Skim fat from surface of gravy, then reduce sauce to half quantity. Strain sauce through a Chinese strainer over the mutton and serve.

N. B. Keep the left-over mutton for Monday's luncheon.

2264. Frankfort Pudding

Place in a bowl four ounces butter and sharply work it with a wooden spoon until well lightened, then add, one by one, four egg yolks, and sharply stir with the spoon while adding them; add two ounces finely chopped, peeled almonds,two ounces sugar, two ounces rye bread crumbs, one ounce chopped candied lemon peel, half teaspoon vanilla essence, one saltspoon ground cinnamon, half saltspoon salt, and sharply stir five minutes. Beat the whites of the four eggs to a stiff froth and add to the preparation, gently mix, then drop preparation into a quart pudding mould. Set the mould in the oven thirty minutes. Remove, un-mould on a large dish, pour a cherry sauce over and serve.

2265. Cherry Sauce

Cut fifteen candied cherries in quarters, place in a saucepan with two ounces sugar, two tablespoons currant jelly and one and a half gills water; boil eight minutes, then pour in tablespoon maraschino and tablespoon kirsch, lightly mix and use as required.