Radishes (58) Anchovies (141)

Potage, Printanier

Kingfish Saute Colbert (120)

Potatoes, Lorette (372)

Lamb Steaks, Puree of Chestnuts

Stuffed Tomatoes (30) Roast Turkey, Cranberry Sauce (67) Doucette Salad (189) Gelee aux Cerises

1017. Potage Printanier

Prepare and strain a consomme (No. 52) into another saucepan. With a small Parisian potato scoop take out all you can from two medium, scraped carrots and two peeled, sound turnips, and place in a small saucepan with half pint of the consomme and half pint hot water. Season with two saltspoons salt and boil for thirty minutes, then add all the contents of the pan to the consomme; add also two tablespoons of cooked green peas, two tablespoons of cooked string beans, cut into half-inch pieces, two leaves of clean lettuce and two leaves of clean sorrel, both cut into julienne strips; lightly mix, then boil for ten minutes and serve.

1018. Lamb Steaks, Puree Of Chestnuts

Have three steaks of three-quarters of a pound each cut from a tender leg of lamb. Make a few incisions around the skin. Season with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove, dress a puree of chestnuts on a hot dish, pyramid shape, arrange the steaks around. Free the pan from all fat, then add a tablespoon sherry and one gill of demi-glace (No. 122); boil for two minutes and pour around the steaks.

1019. Puree Of Chestnuts

Slit on one side thirty-six good-sized, sound Italian chestnuts and plunge them in boiling water for ten minutes. Drain and peel them. Place in a small saucepan with two and a half gills cold water. Season with half teaspoon salt and two saltspoons white pepper. Cover the pan, boil for a minute, then set in the oven for thirty-five minutes.

Remove, place the whole in a mortar and pound to a smooth paste. Press through a sieve into a small saucepan, add one saltspoon grated nutmeg, half ounce butter and two tablespoons cream. Mix well, heat for two minutes and use as required.

1020. Gelee Aux Cerises

Clarify and strain a jelly (No. 678). Add to the jelly two tablespoons maraschino, lightly mix and let cool without freezing. Open a pint can preserved cherries, drain and stone them. Set a quart jelly mould in broken ice, pour jelly into the mould one inch high and let freeze. Arrange a third of the cherries over the layer of jelly, pour another similar amount of jelly over the fruits, let freeze - and so on until all are employed. When the jelly is thoroughly firm take the mould up, carefully dip it in lukewarm water a few seconds, unmould upon a dish with a folded napkin and serve.