Consomme, Rachel

Olives Radishes (58)

Bluefish Etuve- with Tomatoes

Entrecotes, Sauce Poivrade String Beans with Corn

Roast Duckling, Apple Sauce (187)

Romaine Salad (214)

Pear Charlotte (474)

2001. Consomme, Rachel

Prepare, strain into another saucepan and keep hot a consomme (No. 52). Cut the tender part of a bunch fresh asparagus in half-inch pieces, thoroughly wash and drain, plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes, drain on a sieve and add to consomme. Prepare some chicken quenelles (No. 1894), drain and add also to the consomme, boil for three minutes, pour into a soup tureen and serve.

2002. Bluefish Etuve With Tomatoes

Neatly trim and remove bones from a three-pound fresh bluefish and place in a lightly buttered baking dish. Season with a half teaspoon each salt and curry powder and two saltspoons pepper. Cut into slices four ripe, fresh, medium tomatoes, place them on top and around the fish and season with a half teaspoon salt, three saltspoons sugar and two saltspoons white pepper. Mix on a plate one ounce butter with a half teaspoon anchovy paste, three very finely chopped shallots, half teaspoon freshly chopped parsley and the juice of half a lemon. Equally divide the mixture over the fish and tomatoes, cover the fish with a buttered paper and set in the oven for forty-five minutes. Remove, lift up the paper and serve in the same dish.

2003. Entrecotes, Sauce Poivrade

Neatly trim and flatten two one-and-a-quarter-pound cuts sirloin of beef. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn steaks in the seasoning, arrange on a broiler and broil for eight minutes on each side. Remove, dress on a hot dish, pour a Poivrade sauce (No. 546) over and serve.

2004. String Beans With Corn

Break the blossom ends, pull backward and remove the strings of a pint fresh, tender string beans, neatly pare the thin strips from other end of beans, cut in two, plunge them into a quart water with a teaspoon salt and gently boil for forty minutes. Drain.

Cut away the stalks, remove the leaves and silk from three good-sized tender ears of green corn; drop them in a saucepan with two quarts boiling water, a quarter pint milk, teaspoon salt, and boil for twenty-five minutes. Drain and let slightly cool off, then with the back of a knife blade detach grains from the cobs. Heat one tablespoon melted butter in a frying pan, add the beans and corn, season with three saltspoons salt and two saltspoons pepper, cook for eight minutes., tossing well meanwhile, dress on a vegetable dish, sprinkle a little chopped parsley over and serve.