Little Neck Clams

Celery (86) Canape Moreno-Russe (355)

Creme, Duchesse

Pompano, Villeroi

Potatoes, Marquise (1044)

Chicken Braise Santiago

Patties of Lamb Sweetbreads

French Flageolets (95)

American Punch

Roast Squabs (831) Doucette Salad (189)

Vanilla Ice Cream (42)

Macaroons aux Pistachios (1048)

1457. Little Neck Clams

Little neck clams should always be thoroughly cold before they are opened, and never open them except about the time of sending to table, so as to retain both juice and sweet flavour.

Cover six deep plates with finely shaved ice; neatly arrange six clams on each plate and serve with a quarter of a sound lemon on each plate.

1458. Creme, Duchesse

Place in a saucepan five ounces well-washed barley with one minced onion, two minced leeks, two branches each celery and parsley and one chervil also minced, one clove and one bay leaf. Moisten with three and a half quarts water and season with a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly simmer for two hours. Place in a mortar a half pound chopped fresh lean veal and pound to a paste, then add it little by little to the soup, stirring while adding it. Add one pint milk, mix well, and let slowly boil for twenty minutes longer. Dilute two egg yolks with a gill cream and add to the soup, continually stirring for five minutes. Press the cream through a sieve into a basin, then through a cheesecloth into a soup tureen, add a half ounce good butter in small bits, mix a little and serve with a plate of croutons (No. 23) separately.

1459. Pompano, Vllleroi

Lift up the filets from two fresh one-and-a-half-pound pompanos, skin them, season with a half teaspoon of salt, two saltspoons white pepper and a saltspoon grated nutmeg; then turn the filet in the Villeroi sauce and gently roll them in fresh bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange the filets one beside another in the pan and gently fry for five minutes on each side. Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and parsley greens and serve.

1460. Sauce, Villeroi

Heat a half ounce butter in a small saucepan, add three-quarters ounce flour, mix well white heating for a minute, then add two light gills milk, one ounce finely chopped cooked ham, one ounce chopped cooked beef tongue, half a teaspoon freshly chopped parsley, half a light teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Mix with a spoon until it comes to a boil and let slowly boil for ten minutes, add two egg yolks, briskly mix while heating for one minute, remove and use as required.

1461. Chicken Braise, Santiago

Cut off the head and feet of a tender three-pound chicken. Singe, draw and truss, cover with very thin slices larding pork and firmly tie around with string. Season with a teaspoon salt and half teaspoon pepper, place in a roasting pan, set in a brisk oven to roast for twenty minutes and turn once in a while, then remove. Heat in a saucepan two tablespoons oil, add two seeded green peppers cut into quarters, one small peeled and finely sliced Bermuda onion, three red sweet peppers cut in halves and one bean sound garlic. Lay the chicken over the vegetables, add three peeled, crushed red tomatoes, a half pint white broth (No. 701), one and a half gills demi-glace (No. 122) and a saltspoon of diluted saffron. Cover the pan and set in oven for forty-five minutes. Remove, dress the chicken on a large dish, untie, remove the lard and untruss. Skim the fat from the surface of the sauce, add a half teaspoon freshly chopped parsley, boil for five minutes, pour the contents of the pan over the chicken and serve.

1462. Patties Of Lamb Sweetbreads

Plunge one and a half pounds fresh lamb sweetbreads into two quarts boiling water with a teaspoon salt for five minutes. Remove, drain and neatly trim, then cut them in half. Heat two tablespoons melted lard in a frying pan, drop in the breads, season with a half teaspoon each salt and pepper, then briskly brown for fifteen minutes, drain and keep warm. Mix in a saucepan one and a half tablespoons melted butter with three tablespoons flour, pour in three-quarters pint broth (No. 701), mix well and let boil for fifteen minutes, then add the sweetbreads. Season with two saltspoons salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for five minutes. Dilute an egg yolk with half gill cream, add to the breads, and mix with a spoon while heating for one minute. Arrange six patties (No. 929) on a large dish and divide the preparation into them, place the covers on and serve.

1463. American Punch

Prepare an orange-water ice (No. 1229), adding while in the freezer a half gill each claret and champagne cider and one tablespoon each kirsch and maraschino. Mix well with the spatula and let freeze for fifteen minutes more, fill up six sherbet glasses and serve.