Clams (1457) Olives

Canapes Moreno, Russe (355)

Consomme, Algerien

Planked Pompano, Breslin (1608) Potatoes, Persillade (63)

Larded Filet of Beef, Providence

Fresh Peas, Avignonnaise (2078) Green Corn (1864)

Punch, aux Roses (367)

Roast Capon (378) Chicory Salad (38)

Richmond Ice Cream

2166. Consomme, Algerien

Prepare and strain a consomme (No. 52) into another pan, add three ounces tapioca, mix well and let boil fifteen minutes, mixing once in a while. Cut a medium, sound egg plant in half, peel one half and cut in small pieces (keeping the other half). Heat one tablespoon melted butter in a black frying pan, add the pieces of egg plant and fry ten minutes, tossing meanwhile. Sprinkle half teaspoon salt, toss a little, then drain on a cloth and add to the consomme; lightly mix, boil five minutes, pour soup into a soup tureen and serve.

2167. Larded Filet Of Beef, Providence

Procure a two-and-a-half-pound piece filet of beef, remove all fat and skin from top, then lard with a few thin strips of pork on top. Season with teaspoon salt and half teaspoon pepper. Place a mirepoix (No. 271) in a roasting pan, lay filet on top. Finely chop the fat trimmed off from top of beef and place in pan around the filet. Set to roast in oven thirty-five minutes, frequently turning and basting. Remove, dress on a hot dish. Arrange six timbales of rice (No. 521) around the filet and keep hot.

Skim the fat from surface of gravy in the pan. Then pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16), and let boil ten minutes. Finely slice six canned mushrooms and twelve stoned olives, place in a saucepan with half gill sherry and let reduce five minutes. Strain sauce through a Chinese strainer into this pan, boil ten minutes, then pour sauce over the filet. Sprinkle a little chopped parsley over and serve.

2168. Richmond Ice Cream

Prepare a vanilla ice cream (No. 42). Peel, remove stones and press through a sieve into a bowl six medium, fresh ripe sweet peaches, add to the ice cream in the freezer, with two tablespoons maraschino, and thoroughly mix with spatula. Then fill up a quart-brick ice-cream mould with the cream, tightly cover and bury it in the ice-cream tub for one and a half hours.

Cut half a well-trimmed and cored pineapple in very small square pieces, place in a small saucepan with one ounce sugar, a half gill water, three-quarters gill raspberry syrup, half gill good rum, and boil five minutes. Remove and let cool off. Immerse the brick of ice cream in lukewarm water for a few seconds and wipe well. Unmould it on a cold dish, pour sauce over and serve.