Radishes (58) Lyons Sausage (581)

Consommd, Colbert

Filet of Sole, White Wine (286) Potatoes, Bernoise (593)

Porterhouse Steak, Bordelaise

Butter Beans (1494)

Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148)

Cabinet Pudding (71)

1631. Consomme, Colbert

Prepare and strain in a saucepan a consomme (No. 52), then keep it simmering until required. Cut in thin, one-inch-long julienne strips one red, peeled medium carrot and one turnip, two small white onions, the white parts of two leeks, two branches celery and one sound seeded green pepper; place these in a small saucepan with half teaspoon salt, half saltspoon sugar, half ounce butter and one gill of the consomme; mix well, cover vegetables with lightly buttered paper, cover the pan, set in oven forty-five minutes, remove, pour all the contents of the pan into the consomme with the leaves of two branches of chervil, boil five minutes, pour into soup tureen, add six freshly prepared, well-trimmed poached eggs and serve.

1632. Porterhouse Steak, Bordelaise

Procure a porterhouse steak from the short loin, one and a half inches thick, trim off fat a little, season all over with a teaspoon salt and half teaspoon pepper, then neatly rub both sides with a tablespoon oil; arrange on a broiler and broil on a charcoal fire twelve minutes on each side. Remove, place on a large hot dish, pour a Bordelaise sauce (No. 28) over, sprinkle a little chopped parsley over all and serve.