Olives Tomatoes en Surprise (1515)

Puree of Potatoes, Chiffonnade Sheepshead, Cracovienne (1260) Subrics of Potatoes Larded Sirloin, Jardiniere (1640) Tomatoes, American Roast Squabs (831) Escarole Salad (100) Pudding, Saxon (215)

2818. Puree Of Potatoes, Chiffonnade

Cut a quarter pound raw, lean salt pork in small pieces, place in a saucepan with one sliced onion, two sliced leeks and one bay leaf; add one tablespoon butter and gently cook for ten minutes, stirring once in a while, then add four good-sized, peeled, raw potatoes cut in thin slices. Moisten with one and a half quarts broth (No. 701) and one quart water, season with one and a half teaspoons salt and half teaspoon pepper, lightly mix, cover pan and let slowly boil for one hour and fifteen minutes. Remove, strain soup through sieve into a vessel and keep until required. Remove stems, thoroughly wash and drain a half pint each spinach and sorrel and also wash green leaves from a head of lettuce, finely slice and place in a saucepan with an ounce good butter. Set pan on the fire and cook rather briskly for ten minutes, stirring frequently. Strain potato puree through a Chinese strainer into this pan, add a pint milk, teaspoon chopped parsley and the leaves from a branch chervil, thoroughly mix, let boil for ten minutes, pour soup into tureen and serve.

2819. Subrics Of Potatoes

Boil six peeled potatoes in two quarts water with a teaspoon salt for thirty minutes, drain on sieve, then press through potato masher into a saucepan. Add a half ounce butter, ounce grated Parmesan cheese, three egg yolks, light teaspoon salt, two saltspoons cayenne, saltspoon grated nutmeg, briskly stir on fire for five minutes, then shift the pan to corner of range. Heat two tablespoons melted butter in frying pan, then with lightly buttered tablespoon scoop out potato and drop it in pan; repeat operation with balance and gently fry all for three minutes on each side, dress on a hot dish and serve.

2820. Tomatoes, American

Cut six even-sized, medium, fresh red tomatoes into even halves crosswise, squeeze out seeds, place on a tin, and season evenly with a teaspoon each salt and sugar and half teaspoon white pepper. Soak an ounce of the soft part of a French loaf in cold milk for five minutes, squeeze out all milk from it and place bread in a bowl. Add to it one and a half ounces finely chopped raw beef marrow, a half teaspoon chopped parsley, six finely chopped shallots, a half saltspoon thyme and one egg yolk. Sharply stir the whole well together for two minutes, evenly spread preparation over the twelve half tomatoes, set in oven to bake for twenty minutes, remove and serve.