Celery (86) Oysters (18) Olives

Cream of Chicken, Francaise

Broiled Salmon, Bearnaise Sauce

Potatoes Croquettes (390)

Tenderloin of Beef, Cassatt

Green Peas with Mint (2408)

Coquilles of Sweetbreads (888)

Punch, Chartreuse

Roast Partridge, Bread Sauce (97)

Chicory Salad (38)

Strawberry Ice Cream (431)

3008. Cream Of Chicken, Francaise

Cut off head and feet and neatly draw and wipe a very small fowl. Place in saucepan with one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley and a branch chervil. Pour in three and a half quarts water, add a half pound piece salt pork, season with a teaspoon salt, half teaspoon pepper and let come to a boil. Skim fat off surface, then let slowly simmer for two hours, being careful to skim fat off once in a while. Lift up fowl, plunge in cold water for ten minutes, remove skin and entirely bone it. Place meat in mortar and pound to a paste, remove and keep on a plate.

Mix in a saucepan one ounce butter and two ounces flour, strain broth in this pan, mix until it comes to a boil, then add chicken paste little by little, with two tablespoons sherry, a saltspoon each cayenne and nutmeg, thoroughly mix, then let gently boil for thirty minutes. Dilute on a plate one egg yolk with a gill cream and juice of half a sound lemon, mix well while heating for three minutes, but do not allow to boil. Strain through sieve into a vessel, then through cheesecloth into a soup tureen and serve with a plate of bread croutons (No. 23) separately.

3009. Broiled Salmon, Bearnaise Sauce

Procure three three-quarter-pound slices fresh salmon and place on a plate with a tablespoon each oil and lemon juice, a sliced onion, a branch parsley, teaspoon salt and half teaspoon pepper. Repeatedly turn slices in seasoning, then let infuse for one hour, being careful to turn once in a while. Remove from seasoning, arrange on a broiler, broil for six minutes on each side, dress on a hot dish, decorate with a little parsley greens and serve with a Bearnaise sauce (No. 34) separately.

3010. Tenderloin Of Beef, Cassatt

Neatly trim a little fat from a two-and-a-half-pound piece tenderloin of beef, season it all over with a teaspoon salt and half teaspoon pepper. Place mirepoix (No. 271) in a roasting pan, lay beef over, baste with a little melted butter, pour two tablespoons water in pan, then set in oven for twenty-five minutes, turning and basting once in a while. Remove, lift up filet, cut in twelve even slices and arrange in baking dish, one overlapping another. Place in a saucepan one ounce butter with a finely sliced sound onion and gently brown for four minutes. Add six well-cleaned, sliced, fresh mushrooms, two tablespoons good sherry, and nicely brown for five minutes more, stirring once in a while. Add two tablespoons flour, mix well, pour in one and a half gills broth (No. 701), season with three saltspoons salt, a saltspoon cayenne, and half saltspoon grated nutmeg. Sharply mix, let cook for five minutes, add egg yolk and briskly mix while heating for one minute. Pour sauce over filet, sprinkle a tablespoon fresh bread crumbs over all, set in oven for fifteen minutes, remove and serve in same dish with a Finnoise sauce (No. 251) separately.

3011. Punch, Chartreuse

Prepare a lemon-water ice (No. 376), pour in while in freezer two tablespoons yellow chartreuse, mix well with spatula and serve in six sherbet glasses.