94. Soubise Sauce

Chop very fine half a medium, sound white onion; place in a saucepan with half ounce butter and gently brown on the range for five minutes. Add two teaspoons flour, mix well; add one good gill boiling milk and mix well again. Season with one-quarter teaspoon salt and one saltspoon cayenne pepper. Boil slowly for ten minutes. Add one raw egg yolk and mix well without boiling. Strain the sauce through a cheesecloth over the dish.

95. French Flageolets

Open a can of French flageolets. Drain and plunge them into boiling water for six minutes. Drain again. Place in a saucepan with half an ounce good butter, half teaspoon salt, half teaspoon powdered sugar and half saltspoon white pepper. Mix well for one minute and serve in a hot vegetable dish.

96. Punch, Cardinal

Place in a bowl half pound granulated sugar, grate in the rind of half a very sound lemon and squeeze in the juice of three medium-sized, sound lemons, the juice of half an orange, adding one gill raspberry syrup and one and a half pints lukewarm water, two teaspoons Swiss kirsch and one teaspoon maraschino. Thoroughly mix with a wooden spoon for three minutes, then add four drops vegetable carmine, if handy; mix a little. Strain and place it in a small freezer and freeze same as vanilla ice cream (No. 42). Fill up six punch glasses and serve.

97. Roast Partridge Sur Canapes

Singe, cut off the heads and feet, draw and wipe two fine, young fat partridges. Truss them neatly, cover the breasts with a layer of thin lard, nicely tied around. Lay them in a roasting pan; pour in three tablespoons cold water and roast them in the hot oven for thirty minutes, basting the birds occasionally with their own gravy. Remove from the oven, suppress the lard, untruss, dress on a hot dish over two bread canapes. Decorate the dish with a little watercress. Strain the gravy into a saucebowl and serve separately, also serving a little bread sauce separately.

98. Canapes For Game

Cut out two canapes from a loaf of American stale bread one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird nicely when sending to the table. Spread a very little butter over them, place on a tin plate, then brown in the hot oven until they obtain a good golden colour. Remove and arrange them on a hot dish.

99. Bread Sauce

Boil half pint milk in a small saucepan, add half teaspoon salt, one saltspoon cayenne pepper, one half gill fresh bread crumbs and one teaspoon butter; mix all well together and let boil for six minutes, lightly mixing occasionally, and use as required.

100. Salad, Escarole

Pare off the outer green leaves and cores of two rather small or one large head of fine, white, fresh endive. If free from sand and otherwise thoroughly clean, carefully wipe it with a cloth without washing, but if washing is required, it should be done as rapidly as possible; that is, as soon as it is plunged into the cold water quickly turn it all over with the hands, lift it up, let the water run out, then place it in a wire salad basket and sharply shake it till thoroughly dry.

The long leaves can be cut so as to have them all as near equal in size as possible. Place in salad bowl. Season with four tablespoons dressing, as per No. 863; thoroughly mix at the last moment and serve.