Clams (1457)

Celery (86) Olives

Consomme, Montmorency

Cold Trout, Lombardi, St. Gothard Sauce

Sliced Cucumbers (340)

Filet of Beef, Larded, with Fresh Mushrooms

Sweetbreads, Root (1357)

Fresh Peas, Viellemode (1959)

Punch, Violette (474)

Roast Guinea Fowls (1335)

Biscuits, Tortoni (1521)

2270. Consomme, Montmorency

Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Plunge six large lettuce leaves in boiling water five minutes. Lift up, drain and carefully flatten on a cloth. Finely chop two ounces lean raw veal, place in a mortar and pound to a pulp; add two egg yolks, two saltspoons salt, saltspoon cayenne and salt-spoon grated nutmeg; pound well again, then press through a sieve into a bowl, add two tablespoons cream, and sharply mix. Then spread the force over the leaves evenly, neatly roll up and lay in a small sautoire, with tablespoon butter two tablespoons consomme, cover with lightly buttered paper, and set in oven five minutes. Remove, lift up with a skimmer and cut in half-inch pieces. Place in a soup tureen with two ounces cooked macaroni cut same shape, then pour the consomme over and serve.

2271. Cold Trout, Lombardi

Trim off fins, draw by the gills and neatly wipe three very fresh brook trout. Place in a sautoire with half ounce butter, two tablespoons vinegar, one small branch tarragon, one branch parsley, half gill white wine, teaspoon salt and two saltspoons white pepper, place on fire and let slowly come to a boil. Remove to a table and keep fish in the seasoning until cold. Then dress on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a St. Gotthard sauce separately.

2272. St. Gotthard Sauce

Press through a sieve into a bowl the yolks of two hard-boiled eggs, then set bowl on ice, add half a teaspoon French mustard, six chopped tarragon leaves, one finely chopped mint leaf, half a teaspoon freshly chopped parsley, three saltspoons salt, half a saltspoon cayenne and two tablespoons vinegar. Sharply mix with whisk one minute, then pour in, drop by drop, three-quarters gill good cold olive oil, sharply whisking while adding it. Add tablespoon of capers, gently mix. Pour into a sauce bowl and serve.

2273. Filet Of Beef, Larded, With Fresh Mushrooms

Neatiy trim off fat and skin from a two-and-a-half-pound piece filet of beef. Cut an ounce larding pork in small strips one inch long and with a larding needle lard top of the filet. Place a mirepoix (No. 271) in a roasting pan, lay filet on top, season with a teaspoon salt and half teaspoon pepper, spread tablespoon melted butter over the filet, then set in hot oven thirty-five minutes, turning once in a while. Remove, dress filet on a hot dish and keep hot.

Peel, clean thoroughly, wash and dry half a pound of fresh sound mushrooms. Place in a sautoire with a tablespoon butter and half teaspoon salt, and cook ten minutes. Arrange around the filet. Pour a gill of demi-glace (No. 122) in the mirepoix pan, boil for five minutes. Strain it through a Chinese strainer over the filet and serve.