Oysters (18)

Celery (86) Olives

Gumbo Creole

Salmon Trout, au Bleu Potatoes, Chateau (208)

Poulet Saute Mrs. Doubleday Filet of Beef, Larded, Bercy French Flageolets

Punch, Yvette Roast Teal Duck, Currant Jelly Salad Escarole (100)

Glace, Romaine Croquettes, Polonaise

556. Gumbo, Creole

Cut into small squares one green pepper, one medium white onion, two leeks, one ounce lean raw ham and two ounces lean raw veal. Place all in a saucepan on the fire with half ounce melted butter; stir well and let cook for six minutes. Moisten with three quarts hot water. Season with two teaspoons salt, cover the pan and let slowly boil for twenty-five minutes. Skim the fat from the-surface of the broth, add one tablespoon raw rice, cover the pan again and boil for twenty minutes. Then add twelve sound, good-sized, fresh, neatly trimmed okras, cut into pieces quarter of an inch thick, and two medium peeled red tomatoes cut into eight equal pieces each. Cover the pan and boil for thirty minutes longer. Skim off the fat, pour into a hot soup tureen and serve.

557. Salmon Trout, Au Bleu

Procure three slices, three-quarters of an inch thick, of fresh salmon trout; place in a frying pan with half ounce good butter, half gill claret and one gill cold water. Season with a teaspoon salt and one saltspoon paprika, adding half a sliced onion and two branches parsley. Cover the fish with a sheet of buttered paper and place in the oven for thirty minutes. Remove, take off the paper, dress the fish on a hot dish with a folded napkin, decorate the dish with six pieces of lemon and parsley greens and serve with a Hollandaise sauce (No. 279) in a bowl separately.

558. Chicken Saute, Mrs. Doubleday

Cut into six even pieces each two tender spring chickens of one and a quarter pounds each. Heat in a frying pan one and a half tablespoons melted butter and add the chicken. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Fry the chicken for five minutes on each side, or until a nice golden colour. Then add eight sound, finely chopped shallots; mix well, add one tablespoon flour, a gill and a half cold milk; half gill good sherry and one gill cream; mix well with a wooden spoon. Cover the pan and let briskly cook for fifteen minutes. Add twelve slices of canned mushrooms and twelve very thin slices of truffles; gently mix and cook for five minutes more. Dress on a hot dish, with six timbales of rice, prepared as per No. 521, around the chicken and serve.

559. Filet Of Beef, Larded, Bercy

Have a filet of beef prepared and finished as per No. 144. Remove all the fat from the gravy of the filet; set the pan on the fire with contents; add half gill claret, half gill of tomato sauce (No. 16) and half gill demi-glace (No. 122). Mix well with a wooden spoon and let slowly cook for five minutes. Finely chop up one small onion and lightly brown it in a saucepan with half teaspoon melted butter for two minutes. Then strain the sauce through a Chinese strainer into this butter; lightly mix and boil for two minutes. After the filet has been dressed on the hot dish pour the sauce over and serve.

560. Punch, Yvette

Prepare a quart of lemon water ice, as per No. 376. While the punch is in the freezer pour in two tablespoons creme Yvette. If creme Yvette is not at hand any other kind of liquor can be substituted. Freeze and serve as per No. 376.

561. Roast Teal Duck, Currant Jelly

Pick, singe, draw, neatly wipe and truss two nice, fat Teal ducks. Place them in a small roasting pan and season with a teaspoon of salt; glaze them with half teaspoon melted butter. Place in the oven and roast for fifteen minutes, basting once in a while with their own gravy. Remove, untruss, dress on a hot dish, strain the gravy over the birds, and serve with six pieces fried hominy and currant jelly, separately.

562. Glace, Romaine

Prepare and finish a vanilla ice cream, as per No. 42, and just before taking it up from the freezer pour in two tablespoons Jamaica rum; mix well with wooden spoon and serve.

563. Croquettes, Polonaise

Place in a bowl two ounces granulated sugar with the whites of three eggs; briskly beat up with a wooden spoon for five minutes, then add one and a half ounces sifted flour, one and a half ounces dried chopped almonds, half teaspoon vanilla essence; mix well for two minutes. Lightly butter and flour a pastry pan; spread two tablespoons powdered sugar on a corner of the table, take up a tablespoon of the preparation and gently roll in the sugar to a croquette form; place it in the pastry pan and proceed to prepare the others in the same manner. When all are in the pan set it in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.