Oyster Cocktail in Tomatoes

Celery (86) Olives

Consomme au Cerfeuilles

Turbot Mornay, with Fines Herbes

Filet of Beef, Watson Potatoes Rissolees (2121)

String Beans with Butter (139)

Fried Sweetbreads, Montebello

Petit Pois, Francaise (145)

Roast Grouse (167) Chicory Salad (38)

Neapolitan Ice Cream (381)

2958. Oyster Cocktail In Tomatoes

Neatly wipe six medium, even-sized red tomatoes, cut a cover off top of each, scoop out interiors and keep shells intact. Place each shell in centre of an oyster plate with clean-shaved ice all around. Place forty-eight freshly opened bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, a teaspoon of Worcestershire sauce, half teaspoon fine, freshly grated horseradish, two tablespoons Dumas sauce (No. 19), and mix all well together. Evenly divide oysters, etc., in the six shells, place covers on and serve with a teaspoon on each plate.

N. B. Place meat of tomatoes in the demi-glace pan (No. 122).

2959. Consomme Au Cerfeuilles

Prepare a consomme (No. 52) and strain into another saucepan. Thoroughly wash three branches chervil, detach leaves from branches and add to consomme, then boil for five minutes. Cut crust off a three-inch piece sandwich bread and cut crusts into small, even, lozenge-shaped pieces, place on a tin, set in oven for five minutes, remove, place in soup tureen, pour consomme over and serve.

2960. Turbot Mornay, With Fines Herbes

Procure a three-pound piece of tail part of a fresh turbot. Lift up filets, place in sautoire with a half ounce butter, half gill white wine, gill water, two branches parsley, the juice of a quarter lemon, a level teaspoon salt and three saltspoons pepper. Cover fish with a buttered paper, cook on fire for five minutes, then set in oven for twenty minutes, remove and keep hot. Finely chop two well-cleaned, fresh mushrooms and six shallots, place in sautoire with a tablespoon butter and cook for five minutes, tossing well meanwhile. Add a finely chopped truffle, half teaspoon finely chopped each parsley and chives and shuffle pan well.

Prepare Mornay sauce (No. 526), pour one-third of the sauce in bottom of baking dish, place fish over, cut side up, evenly sprinkle the fine herbs and pour balance of sauce over fish, dredge a little grated Parmesan cheese over all, set in oven for fifteen minutes, remove and serve.

2961. Filet Of Beef, Watson

Neatly trim a little fat from surface of a two-and-a-half-pound piece filet of beef and season all over with a heavy teaspoon salt and half teaspoon pepper. Place a mirepoix (No. 271) in a small roasting pan, lay filet over, spread light tablespoon melted butter over beef, pour two tablespoons water in the pan, then set in oven for thirty-five minutes, turning and basting once in a while, remove filet, dress on a hot dish and keep hot. Skim fat off gravy in pan and place contents of pan in small saucepan. Pour in a gill white wine and reduce on fire to almost a glaze, pour in a gill broth and let reduce again to almost a glaze, then pour in a gill demi-glace (No. 122), mix well and let boil for six minutes.

Finely slice six canned mushrooms, place in a small saucepan with two tablespoons sherry and cook for five minutes. Strain sauce through a cheesecloth into pan, mix well, cook for two minutes, pour sauce over filet, arrange six chestnut timbales around and serve.

2962. Chestnut Timbales

Slit on one side twenty-five good-sized, sound Italian chesnuts, place on tin and roast in oven for twenty minutes. Remove, shell and place them in small saucepan with enough milk to just cover, add three saltspoons salt, cover pan, let boil until nearly dry, then place in a mortar and pound to a fine pulp. Remove, press through sieve into a saucepan, add two egg yolks, two saltspoons salt, a saltspoon each cayenne and grated nutmeg, and briskly stir while heating on fire for five minutes. Lightly butter six individual pudding moulds, fill up with the chestnuts, place on a tin, pour hot water in up to half the height of moulds, set in oven for twenty minutes, remove, unmould and use as directed.

2963. Fried Sweetbreads, Montebello

Blanch and trim six heart sweetbreads (No. 33), split in two, season all over with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then lightly roll in freshly prepared bread crumbs. Thoroughly heat two tablespoons melted butter in sautoir, add breads and gently cook for six minutes on each side, remove, dress on a hot dish with folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with a Montebello sauce (No. 1030) separately.