Oysters (18) Celery (86)

Canape's of Caviare (59) Consommd, Rivoli

Sheepshead, Mousseline

Potatoes with Brown Butter (1398)

Chicken, Depew Sweetbreads en Coquilles (888)

Fresh Peas with Mint (2408)

Coffee Punch (254)

Roast Plovers (997) Chicory Salad (38)

Plombiere, Germaine

2535. Consomme, Rivoli

Prepare a consomme (No. 52), strain into another saucepan and keep it simmering. Place in a vessel two ounces flour, one and a half ounces grated Parmesan cheese and two eggs, thoroughly mix with whisk until thoroughly thickened. Prepare two small cornets with heavy paper, then pour the preparation in the cornets, cut off a small piece the thickness of a pencil at the point of the cornets, press the preparation into the consomme, let boil for five minutes, pour the consomme into a soup tureen and send to the table with a little grated Parmesan cheese separately.

2536. Sheepshead, Mousseline

Procure a small fresh sheepshead of three pounds, scale, trim off the fins and thoroughly wipe, place in an oval braising pan with a sliced carrot, sliced onion, two branches parsley, half a sliced lemon, sprig of thyme, bay leaf, one clove, twelve whole spices and teaspoon whole black pepper. Moisten with two tablespoons vinegar, half gill white wine and enough water to just cover the fish, season with level tablespoon salt, cover the pan on the fire, let slowly come to a boil, then let continually simmer for forty minutes. Remove to a table and lift up the fish with skimmer, dress on hot dish with folded napkin, decorate with a little parsley greens and send to table with mousseline sauce (211) separately.

2537. Chicken, Depew

Singe, cut off necks and feet from two tender fresh spring chickens of one and a half pounds each, then split them open through the back, neatly draw, pull out breast bones and cut away spinal bones; wipe well, place between a coarse towel and neatly flatten with a cleaver. Season with a good teaspoon salt, half teaspoon paprika and half teaspoon curry powder, then carefully rub one tablespoon good melted butter over and lightly turn in fine, fresh bread crumbs. Heat one ounce good butter in a sautoir, add the chickens one beside another, gently cook for eight minutes on each side, then set in oven for ten minutes. Remove and keep hot. Wipe neatly and cut two good-sized, fresh red tomatoes in three equal slices each, season with half a light teaspoon salt, half teaspoon sugar and two saltspoons pepper, lightly roll in flour. Heat a tablespoon melted butter in frying pan, arrange the tomatoes in it one beside another and briskly fry for two minutes on each side, place on plate and keep hot.

Peel, thoroughly wash and drain eight good-sized, sound, fresh mushrooms, finely slice, place in a small saucepan with tablespoon of the chicken (pan) butter and fry for five minutes, then pour in a tablespoon sherry and one gill demi-glace (No. 122), season with two saltspoons salt, one saltspoon cayenne pepper and half teaspoon freshly chopped parsley, cook for eight minutes, lightly mixing meanwhile. Pour the sauce on a hot dish, lay the chickens over, arrange six thin, round slices freshly broiled ham around the chicken, place the tomatoes on top of the ham and serve.

2538. Plombiere, Germaine

Prepare a pint (only) of vanilla ice cream (No. 42). Cut in small square pieces six slices candied pineapples, place them in a bowl with just enough lukewarm water to cover them for ten minutes, drain out the water, then pour in two tablespoons rum, a tablespoon maraschino and one tablespoon Swiss kirsch, mix well and let infuse for twenty minutes, then add them to the vanilla cream with a teaspoon kummel and mix well with spatula. Beat up two gills thick cream to a stiff froth, add one tablespoon fine sugar, mix well, then add the vanilla and thoroughly mix. Line the interior of a dome-shaped quart mould with a thin sheet of white paper, drop in the ice cream, etc., cover the preparation with a sheet of paper, place the cover on, bury it in the ice-cream tub for one hour, remove, wipe the mould all around, unmould on a cold dish with a folded napkin, lift up the paper and serve.