Olives Canapes of Ham (301)

Spaghetti with Cream

Striped Bass, Providence Potatoes, Hollandaise (a6)

Venison Steaks, Tokathian

Brussels Sprouts with Butter (618)

Roast Leg of Lamb (392) Tomato Salad (461)

Cocoanut Pudding (274)

2858. Spaghetti With Cream

Mix in saucepan one ounce butter with two ounces flour, set pan on fire and stir continually with a wooden spoon for five minutes, then pour in two quarts white broth (No. 701), sharply mix with whisk until it comes to boiling point, add two branches chives, lightly mix and let simmer for thirty minutes. Boil two ounces spaghetti in a pint water with half teaspoon salt for fifteen minutes, drain on sieve and cut spaghetti in half-inch-long pieces. Strain soup through Chinese strainer into another saucepan, add spaghetti and season with a good teaspoon salt and saltspoon cayenne, lightly mix and let again come to a boil. Mix in a bowl a gill cream, half ounce butter and one and a half ounces grated Parmesan cheese, add to soup, mix while heating for two minutes but do not allow to boil, pour soup in a tureen and serve.

2859. Striped Bass, Providence

Cut off fins, scale, wash and neatly wipe a very fresh three-pound striped bass, place in a large sautoire with a half gill white wine, gill water, two branches parsley, the juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover fish with a buttered paper, place lid over pan, cook on fire for five minutes, set in oven for thirty-five minutes, remove, dress on a hot dish and keep hot. Mix in saucepan a tablespoon butter, two tablespoons flour, and stir on fire while heating one minute, strain fish broth into pan, add three-fourths gill milk, then mix until it comes to a boil.

Wash and thoroughly drain three-fourths gill oyster crabs, add them to sauce and boil for five minutes. Dilute an egg yolk in a tablespoon cream, add it to sauce, gently mix on fire for one minute, pour sauce and sprinkle a little finely chopped parsley over fish and serve.

2860. Venison Steaks, Tokathian

Procure six five-ounce steaks from a round of stale venison and season all over with a teaspoon salt, half teaspoon black pepper, saltspoon each grated nutmeg and ground cinnamon.

Thoroughly heat two tablespoons melted lard in sautoir, arrange steaks in, briskly cook for four minutes on each side and dress on a hot dish. Remove all fat from pan, add four tablespoons currant jelly, stir until melted, then pour in a gill demi-glace (No. 122) and mix well. Add two ounces well-picked Smyrna raisins, let boil for five minutes, squeeze in juice of a quarter lemon, add a half gill cream, mix well, pour sauce over steaks and serve.