Oysters (18)

Celery (86) Olives

Consomme Portugaise

Broiled Tranches of Salmon, Tartare

Potatoes, Julienne (799)

Filet Mignons, Bennett

Beignets of Cauliflower (1161)

Sweetbreads, Montebello (1029)

French Peas (145)

Punch, Francaise (36)

Teal Ducks, Cold Orange Sauce

Chicory Salad (38) Canteloupe en Surprise (2377)

2697. Consomme, Portugaise

Prepare a consomme (No. 52), strain into another pan and keep simmering. Soak eighteen prunes in cold water during night, drain on sieve, then place in small saucepan with an ounce sugar, half a cinnamon stick, one pint water, cover pan and let boil for fifteen minutes, then keep hot. Cut white parts of two leeks in julienne-shaped strips, place in a saucepan with teaspoon melted butter and brown for ten minutes, occasionally stirring meanwhile. Pour in two gills of the consomme, let cook until nearly dry, add leeks, drain the prunes and also add, pour into a soup tureen and serve.

2698. Broiled Tranches Of Salmon, Tartare

Procure three three-quarter-pound fresh salmon, scale, wash and thoroughly wipe them. Place on a dish with a teaspoon salt, half teaspoon pepper, the juice of a lemon, a tablespoon oil and leaves from a branch parsley. Repeatedly turn salmon in seasoning, then let infuse for thirty minutes, being careful to turn pieces in seasoning quite frequently, arrange on a broiler, and broil for six minutes on each side. Remove, dress on a hot dish, one overlapping another, decorate with a little parsley, six quarters lemon, and serve with tartare sauce (No. 48) separately.

2699. Filet Mignons, Bennett

Remove skin and neatly trim a two-pound piece nice, tender filet of beef. Cut it in six equal pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate until required. Peel, carefully wash and drain well twelve good-sized fresh mushrooms, place in a utoire with a tablespoon melted butter, and gently cook for five minutes on each side. Sprinkle over a half teaspoon salt, squeeze in juice of a quarter of lemon, add two tablespoons sherry, shuffle well and keep them hot on range.

Prepare six round pieces toast, two inches in diameter and quarter of an inch thick, spread a teaspoon of pate de foie gras over each, then place on a hot dish.

Thoroughly heat a tablespoon melted butter in frying pan, place mignons in pan one beside another, and briskly cook for three minutes on each side. Dress them on top of toast, arrange two mushrooms over each mignon, pour Bennett sauce over all and serve very hot.

2700. Sauce, Bennett

Thoroughly wash, wipe and slice four fresh mushrooms, place in a saucepan with three finely chopped shallots, one teaspoon butter, and cook on fire for five minutes, stirring once in a while. Pour in one gill white wine, let reduce to almost a glaze, then pour in one and a half gills demi-glace (No. 122). Add four stoned and finely sliced large olives, six fresh tarragon leaves, and season with two saltspoons salt and one saltspoon cayenne pepper. Mix well, let boil for ten minutes, remove to table, add little by little a half ounce good butter, mix with spoon while adding it, then use as required.

Teal Ducks, Orange Sauce

Prepare the ducks same as in No. 561, but serving a cold orange sauce instead of the currant jelly.

2701. Cold Orange Sauce

Place in a bowl six tablespoons currant jelly with one and a half ounces sugar and the grated rind of two oranges. Sharply stir with wooden spoon for five minutes, then squeeze in juice of the two oranges and one lemon, pour in two tablespoons port or sherry, and mix whole well together; season with a saltspoon each salt and cayenne, mix well again, strain sauce into a sauce bowl and serve.