Radishes (58) Caviare (59)

Puree of Tomato, Andalouse

Smelts, Britannia Potatoes, Duchesse (304)

Fricandeau of Veal, Bourgeoise

Fried Eggplant

Roast Turkey. Cranberry Sauce (67) Tomato Salad

Beignets Carnaval

457. Puree Of Tomato, Andalouse

Have in a saucepan two ounces lean, raw ham, cut in very small pieces, half a small sliced carrot, one small sliced onion, two sliced leeks, half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean crushed garlic, adding one ounce butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two heavy tablespoons flour, stir briskly: add one quart fresh crushed tomatoes, or same quantity canned tomatoes, and two quarts hot water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a teaspoon salt, one tablespoon sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes.

Boil two ounces vermicelli in a little white broth or hot water in a saucepan for eight minutes; strain the tomato puree through a Chinese strainer into another saucepan. Drain the vermicelli and add to the tomato; boil for five minutes. Pour into a hot soup tureen and serve.

458. Smelts, Britannia

Remove the heads and tails and thoroughly clean one and a half pounds very fresh, medium-sized smelts. Cut them into half-inch pieces, crosswise. Cut the same number very thin slices lean bacon the same length as the smelts. Have six clean skewers; run a skewer through the centre of a piece of bacon, then the same with a piece of fish, a piece of bacon, a piece of fish, and so on, until the pieces of fish and bacon are equally divided alternately on the six skewers, in the centre of same. Have on a plate one teaspoon salt, half teaspoon white pepper, one teaspoon curry powder and a tablespoon olive oil; mix well with a fork, carefully roll the skewers in the seasoning, then lightly in bread rumbs. Place on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish, squeeze the juice of half a sound lemon over and serve.

459. Fricandeau Of Veal, Bourgeoise

Have a three-pound piece round of veal, sawed from a leg. Season with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place the veal in the pan and briskly cook for ten minutes on each side. Remove it from the pan and keep warm. Add to the gravy two tablespoons flour; stir well, then add a gill claret, one pint hot broth or water, one gill tomato sauce (No. 16), half gill demi-glace (No. 122); mix well, and as soon as it comes to a boil add the veal again.

With a Parisian potato scoop, dig out as many pieces as possible from two medium-sized, peeled carrots and two medium-sized turnips and add them to the pan. Tie up in a bunch two leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme, and add to the pan; cover the pan, then place in a hot oven for twenty-five minutes. Add six very small, peeled white onions and six sliced mushrooms. Cover the pan and put back in the oven for fifty minutes longer. Remove, place the veal on a hot dish, removing the bunch of vegetables. Arrange all the vegetables from the pan around the veal, pour the contents of the pan over the fricandeau, sprinkle a teaspoon chopped parsley over all and serve.

460. Fried Eggplant

Peel a nice, firm, medium-sized eggplant. Cut it into twelve equal slices. Season them all over with one teaspoon salt and half teaspoon white pepper; turn in a little flour, lightly dip in a beaten egg and, lastly, roll gently in bread crumbs. Plunge into boiling fat and fry for five minutes. Drain well, sprinkle just a little salt over, dress on a hot dish and serve.

461. Tomato Salad

Plunge four large or six medium-sized sound red tomatoes into boiling water for half a minute. Lift them up, peel and let get thoroughly cold. Cut into quarters, place in a salad bowl, season with four tablespoons French dressing, as per No. 863, mix well and serve.

462. Beignets Carnaval

Prepare a pate-a-choux as per No. 336. When the paste is finished add the rind of half a medium, sound lemon cut into small pieces, mixing for two minutes with a wooden spoon. Then with a tablespoon drop the paste into hot fat - not quite up to a boiling point - pressing the paste down with a finger, giving nut forms. Repeat until all the paste is used and fry till they attain a nice golden colour, being careful to turn them once in a while with a skimmer. Lift them up, drain well on a cloth and liberally sprinkle with fine sugar. Dress on a hot dish with a folded napkin and serve.