Olives Walnuts (954)


Boned Smelts. Meuniere Potatoes en Timbales (2102)

Fricandeau of Veal, Bourgeoise (459)

French Flageolets with Butter (95)

Roast Guinea Fowl (1535) Escarole Salad (100)

Choux a la Creme (335)

2454. Cucumber-Chiffonade

Peel two medium, sound, ripe cucumbers, remove the spongy parts with a corer, then cut them in thin slices, plunge in boiling water and boil for five minutes, remove and drain. Remove the stalks from a pint of fresh sorrel leaves and thoroughly wash and drain. Cut them into julienne strips, cut in same way six well-cleaned green lettuce leaves, then place the sorrel and lettuce in a saucepan with an ounce butter and cook on the fire for five minutes, stirring with a wooden spoon once in a while. Add the cucumbers with the leaves from two branches chervil and half teaspoon finely chopped parsley, moisten with a consomme (No. 52), add a teaspoon sugar, then boil for twenty-five minutes, pour the soup into a soup tureen and serve with six slices of toasted French bread.

2455. Boned Smelts, Meuniere

Thoroughly wipe twelve good-sized, fresh smelts, split them open through the bellies, remove the spinal bones. Season with teaspoon salt and half teaspoon pepper. Lightly dip in cold milk, then roll them in flour. Heat two tablespoons melted butter in frying pan, place in smelts one beside another and fry for three minutes on each side. Take them up, dress on a hot dish, squeeze the juice of a sound lemon over, sprinkle a half teaspoon freshly chopped parsley over them. Add half an ounce butter to the pan, shuffle the pan on the fire until the butter attains a nice brown colour, then pour it over the smelts and serve.