Oysters (18)

Celery Olives

Consomme, Prentanier

Salmon, Normande Potatoes, Brioches

Poulet, Valencienne

Spring Lamb Chops, Soubise French Flageolets

Punch, Cardinale

Roast Partridge, sur Canapds Salad Escarole

Pudding Espagnole Glace Constantine

Croquignoles

86. Celery In Glass

Pare off the green stalks of one fine, large bunch of white, tender, crisp celery; neatly trim the roots, being careful to save the clear white hearts. Cut each stalk lengthwise into four equal branches. Wash them well in cold water and plunge in clean water with a piece of ice until ready to serve; then arrange them in a celery glass or a china radish dish, with a few pieces of ice in the centre, and serve.

87. Consomme Prentanier

Prepare a consomme exactly the same as for No. 52, but strain it into another saucepan instead of the six cups.

87a. Prentanier For Soup

Cut into lozenge-shaped pieces two medium carrots and two medium white turnips. Place them in a saucepan with one gill cold water, half teaspoon salt, half teaspoon powdered sugar and one tablespoon butter. Cover the vegetables with a piece of buttered white paper. Cover the pan; let come to a boil; place the pan in the hot oven for thirty minutes. Remove the vegetables from the oven and add them to the strained consomme in the pan, adding three tablespoons canned French green peas, three tablespoons canned string beans cut into small pieces, and three tablespoons canned asparagus tips also cut into small pieces. Let the whole cook gently for five minutes, pour into a hot soup tureen and serve.

88. Salmon, Normande

Have three slices fine, fresh salmon, one inch in thickness. Marinade them exactly the same as bass (No. 24). Then place the salmon pieces in a lightly buttered pan, and proceed to cook them precisely the same as the bass (No. 25).

Dress on a hot dish and pour the Normande sauce over. Decorate the dish with bread croutons, as per No. 90, and serve.

89. Sauce Normande

Heat in a small saucepan one tablespoon clarified butter; add one tablespoon flour, mix well with a wooden spoon until thoroughly heated, then add three-quarters of a gill white wine and strain in one and a half gills of the gravy of the fish in which it was cooked. Thoroughly mix, then briskly boil for ten minutes. Season with a saltspoon cayenne pepper, two saltspoons salt, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan on a corner of the range and mix well with a wooden spoon until well thickened, or for two minutes, being careful not to allow it to boil. Strain through a napkin into another saucepan.

Have in a small sautoire six small whole fresh oysters, six whole canned shrimps, or the equivalent of lobster cut in small dice pieces, six small heads of canned mushrooms, and six very thin slices of truffles. Moisten with half gill of Maderia or white wine, then boil for five minutes. Add the sauce to this garnish. Heat up for four minutes longer, gently stirring meanwhile.