Clams (1457)

Celery (86) Olives

Creme, Princesse

Broiled Blackfish, Maitre d'Hotel Potatoes, Bohemienne (1314)

Larded Sirloin of Beef, Jardiniere

Sweetbreads Saute with Fresh Mushrooms

French Peas with Butter (1519)

Punch aux Roses (377)

Roast Capon (378) Chicory Salad (38)

Fresh Cherry Coupes

1638. Creme, Princesse

Boil for thirty minutes a pint fresh asparagus tips in two quarts water with a half teaspoon salt; thoroughly drain and keep the water. Place the tips in a large saucepan with one ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile; then add the asparagus liquor, one and a half quarts broth (No. 701), one pound well-cleaned raw chicken bones, four ounces raw rice, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper, one onion with two cloves stuck in it, two branches parsley and one branch chervil; mix well and let slowly boil one hour and a half. Remove, press it through a sieve into a basin, return it to same pan, reset on fire, add one pint hot milk, gently mix and let boil twenty minutes. Dilute two egg yolks with half gill cream and add it to the soup with a quarter ounce good butter; mix with wooden spoon while heating for five minutes, but do not allow to boil. Strain through cheesecloth into a soup tureen and serve.

1639. Broiled Blackfish, Maitre D'Hotel

Scale, trim and wipe two fresh blackfish of one and a half pounds each. Make three small incisions on skin of both sides of each. Mix on a plate a tablespoon oil with a teaspoon salt and half a teaspoon white pepper; repeatedly turn fish in seasoning, then place on broiler and broil on a brisk fire eight minutes on each side. Remove, dress on a dish, pour a maitre d'hotel sauce (No. 7) over, decorate with a little parsley greens and six quarters of lemon and serve.

1640. Larded Sirloin Of Beef, Jardiniere

Neatly trim a little fat from top of the lean part of a two-and-a-half-pound piece tender sirloin of beef. With the aid of a larding needle lard the surface with a few small strips larding pork. Place a mirepoix (No. 271) in a roasting pan, lay beef and spread two tablespoons melted lard on top, pour two tablespoons water into the pan, season with a teaspoon salt and a half teaspoon pepper. Set in oven to roast forty-five minutes, turning it over and basting once in a while. Remove, dress on a hot dish, skim fat from pan gravy, pour in one gill demi-glace (No. 122) and two tablespoons sherry; mix a little, boil five minutes, then strain gravy through a Chinese strainer over the sirloin. Dress a jardiniere garnishing (No. 65) at each end of dish and send to table.

1641. Sweetbreads Saute With Fresh Mushrooms

Blanch and trim six heart sweetbreads (No. 33), then cut them in quarter-inch-thick slices. Finely slice ten peeled and thoroughly cleaned medium, fresh mushrooms. Heat one and a half tablespoons melted butter in a frying pan, add the breads and mushrooms, season with a teaspoon salt, three saltspoons white pepper, a saltspoon grated nutmeg, and lightly brown ten minutes or until a nice golden colour, occasionally stirring meanwhile. Add two tablespoons flour, stir well while heating for half minute, pour in two tablespoons sherry and one gill cream, mix till it comes to a boil, then let boil ten minutes, lightly mixing meanwhile. Remove, pour into a deep, hot vegetable dish and serve.

1642. Fresh Cherry Coupes

Pick off stems and carefully stone a pint fresh, ripe, sweet cherries; place in a bowl with two ounces sugar, two tablespoons kirsch and one tablespoon curacao, turn well in seasoning and keep on ice until required.

Prepare a pint only of vanilla ice cream (No. 42). Evenly divide the cherries and liquor into six champagne glasses, then fill up with the vanilla ice cream, neatly smooth the surface, arrange a maraschino or candied cherry on top of each and serve.