Pim-Olas Clams (1457) Celery (86)

Cream of French Artichokes

Brook Trout, Genevoise Potatoes, Parmentier

Chateaubriand Grille Fresh Mushrooms au Gratin

Mousse of Ham in Cases (4x7)

Roast Chicken with Cresses (290) Chicory Salad (138)

Neselrode Pudding (607)

1694. Cream Of French Artichokes

Drop two large French artichokes in boiling water for twenty minutes, thoroughly drain, then detach all leaves from the bottoms, remove stems from hearts, cut bottoms in small squares, and keep them on a plate.

Heat one ounce butter in a saucepan, add "leaves," cover pan and cook fifteen minutes; then add two and a half ounces flour, mix with wooden spoon two minutes, moisten with two and a half quarts white broth (No. 701), add one white onion with two cloves stuck in it, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and slowly boil one hour. Remove, pass soup through a sieve into a basin, then through a cheesecloth into another saucepan, add one pint milk, the artichoke bottoms, lightly mix and boil twenty-five minutes. Dilute one egg yolk with a half gill cream and juice of a quarter lemon, add to soup, sharply mix with wooden spoon for two minutes, pour cream into a soup tureen and serve.

1695. Brook Trout, Genevoise

Neatly trim the fins of three medium brook trout and pull out the intestines at the gills. Place in a frying pan with half ounce butter, one branch parsley, juice of a quarter lemon, a half gill white wine, half teaspoon salt and a half teaspoon white pepper. Cover the fish with a lightly buttered paper, let boil for five minutes on range, then set in oven twenty minutes. Remove, carefully lift up with a skimmer, dress on a hot dish, pour a Genevoise sauce (No. 1189) over them, arrange six heart-shaped croutons (No. 90) around fish and serve.

1696. Potatoes, Parmentier

Plunge four medium-sized, peeled, raw potatoes in two quarts boiling water with a teaspoon salt and boil thirty minutes, drain and press through a potato masher into a bowl. Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion and gently brown four minutes, occasionally stirring meanwhile, then add two peeled and seeded, crushed red tomatoes, mix a little and cook for five minutes. Then add the potatoes with two egg yolks, a tablespoon thick cream, half an ounce good butter, a half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Sharply mix with a wooden spoon while cooking for eight minutes, and remove pan to a table.

Lightly butter six individual pudding moulds, carefully sprinkle a little very finely chopped parsley over the interior of each, and fill with the potato preparation. Lay moulds on a small tin, pour hot water into the tin up to half their height, cover with a lightly buttered sheet of paper, set in oven for fifteen minutes, remove, unmould potatoes on a hot dish, pour a gill tomato sauce (No. 16) around them and serve.

1697. Chateaubriand Grille

Carefully trim off skin from two and a half pounds tenderloin of beef. Envelop it in a clean towel in standing-up position and neatly flatten to thickness of an inch and a half with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and a half teaspoon pepper, repeatedly turn beef in seasoning, then arrange on a broiler and broil on a lively charcoal fire ten minutes on each side. Place on a clean roasting pan, pour a Chateaubriand sauce (No. 1028) over it, then set in oven ten minutes longer, being careful to turn and baste once in a while with the sauce. Remove, dress on a hot dish, pour sauce over and serve.

1698. Fresh Mushrooms Au Gratin

Clip off a little of the tips of stalks of a pound very fresh, white, even-sized, medium, fresh mushrooms. Thoroughly wash them in plenty of cold water and thoroughly dry them on a cloth. Heat one ounce butter in a small frying pan, add the mushrooms, season with a teaspoon salt and three saltspoons white pepper and gently brown ten minutes, lightly tossing meanwhile. Lift up the mushrooms with a skimmer and keep on a plate. Add one and a half ounces flour to the mushroom butter in pan, briskly stir while heating one minute, pour in one gill hot milk, two tablespoons sherry, one gill cream, half a saltspoon cayenne and one saltspoon grated nutmeg. Sharply mix with a whisk until it comes to a boil, add the mushrooms and slowly cook ten minutes, occasionally mixing meanwhile. Transfer to a baking dish, dredge a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set to bake in the oven for ten minutes, remove and serve.