Oysters (18)

Celery (86) Olives

Consomme Brunoise with Semolina

Salmon, Venitienne Potatoes, Chateau (208)

Tenderloin of Beef, Athenienne

Lamb Sweetbreads, Kennedy French Peas au Beurre (781)

Kummel Punch (1031)

Roast Capon with Cress (378)

Chicory Salad (38)

Neapolitan Ice Cream (381)

2783. Consomme Brunoise With Semolina

Prepare a consomme (No. 52), strain it into another saucepan and keep simmering until required. Cut in exceedingly small square pieces a carrot, turnip, small onion, the white part of a leek, a branch celery and quarter very small cabbage, place them in a saucepan with an ounce butter, a half teaspoon salt, teaspoon sugar and gill of the consomme. Cover vegetables with a lightly buttered paper, place lid on pan, boil on range for five minutes, then set in oven for forty-five minutes. Remove from oven, lift up paper, add all contents of pan to consomme, with two ounces well-washed and thoroughly drained semolina, lightly mix, let boil for fifteen minutes, frequently mixing meanwhile, pour soup into a tureen and serve.

2784. Salmon, Venitienne

Procure three three-quarter-pound slices fine salmon, place in a sautoir with an ounce butter, half gill white wine, gill water, teaspoon salt, three saltspoons pepper and the juice of a quarter lemon. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, lay slices on cloth to drain, then place on a hot dish, pour Hollandaise-Venitienne sauce over the fish and serve.

2885. Hollandaise-Venitienne Sauce

Place in a small saucepan three-quarters gill good vinegar, one light tablespoon lemon juice, half teaspoon fresh, crushed whole white pepper, a branch parsley, branch chervil and fresh mint leaf. Set pan on fire to reduce to one-third, mixing once in a while. Strain juice through a cheesecloth into another very small saucepan, add one egg yolk and sharply whisk on corner of range for five minutes. Gradually pour, drop by drop, three-quarters gill good hot melted butter, continually whisking while adding, remove pan to table, season with two saltspoons salt and whisk for three minutes longer, so as to make it frothy, then strain through a cheesecloth and use as directed.

2786. Tenderloin Of Beef, Athenienne

Neatly trim a little of the fat from a two-and-a-half-pound piece tenderloin of beef. Place a mirepoix (No. 271) in a roasting pan, lay filet over, season with a teaspoon salt and half teaspoon pepper, lightly baste with a tablespoon melted butter, pour two gills water into pan, then set in brisk oven for thirty-five minutes, turning and basting it once in a while. Remove, dress filet on a hot dish and keep hot.

Remove fat from surface of gravy, then transfer contents of pan into a small saucepan, pour in a gill demi-glace (No. 122), two tablespoons sherry and one saltspoon cayenne pepper, mix well and let reduce for ten minutes. Skim fat off surface, then strain sauce over tenderloin, dress egg plant julienne (No. 508) at both ends of dish and serve.

2787. Lamb Sweetbreads, Kennedy

Plunge one and a half pounds lamb sweetbreads in a quart boiling water with a teaspoon salt for five minutes, drain on a sieve and neatly trim. Thoroughly heat two tablespoons clarified butter in a sautoir, drop in sweetbreads, sprinkle over a teaspoon salt and briskly cook on open fire for eight minutes, frequently tossing them meanwhile. Pour in a tablespoon brandy and two tablespoons port wine, let reduce till nearly dry, then pour in a half gill white wine, adding a saltspoon cayenne pepper, twelve finely sliced, canned mushrooms and a small sliced truffle, mix well, cover pan and let cook for five minutes. Pour in one and a half gills tomato sauce (No. 16), a half teaspoon each chopped parsley and extract of beef (No. 3170), mix well, cover pan and cook for ten minutes more. Set pan on corner of range, drop in a half ounce fresh butter little by little, with the juice of a quarter lemon, continually mixing while adding it.

Lightly butter outside of six oval paper boxes, place on a tin, then place in oven for five minutes. Remove, evenly divide preparation in boxes, dress on a hot dish with a folded napkin and serve.