Radishes (58) Olives

Potage, Celery, au Lait d'Amandes

Salmon, Baltimore

Potatoes, Windsor (252)

Capon Braise, Ecossaise Peas with Lettuce (667)

Noisettes of Beef, Foyot

Punch, Andalouse

Ruddy Duck with Jelly (234) Fried Hominy (235)

Lettuce Salad (148)

Tutti Frutti Ice Cream

Petites Espagnoles

721. Potage, Celery, Au Lait D'Amandes

Pare off all stale and green leaves from two stalks crisp celery. Cut it into fine pieces, plunge in cold water and thoroughly wash; drain well on a sieve, then place in a large saucepan two quarts cold water; season with one and a half teaspoons salt, one teaspoon fine sugar and two saltspoons cayenne pepper. Cover the pan and let simmer for forty minutes. Strain the celery broth into another saucepan. Pound the cooked celery in a mortar to a pulp and replace it in the broth, then have it come to a simmering point on the range.

Plunge half pound almonds into a pint boiling water for five minutes; drain, peel and pound in the mortar to a paste; then place in a saucepan with pint milk and boil for fifteen minutes; add it to the celery, mix well and boil all together for ten minutes. Mix in another saucepan one ounce butter with three tablespoons flour, thoroughly heat for two minutes, then pour the soup over this roux and briskly mix with a wooden spoon while boiling for five minutes. Dilute one egg yolk with half gill cream and add to the potage; lightly mix for two minutes without boiling. Strain through a sieve, then through a cheesecloth into a soup tureen and serve with bread croutons (No. 23) separately.

722. Salmon, Baltimore

Place three slices fresh salmon, three-quarters of a pound each, in a frying pan. Season with a teaspoon salt and half teaspoon white pepper, adding a gill white wine, a gill cold water and half ounce butter. Cover the fish with a lightly buttered paper, boil on the fire for two minutes, then set in the oven to bake for twenty minutes. Remove, dress the salmon on a hot dish, then take out bones from the centre and keep warm.

Add eighteen freshly opened oysters to the fish liquor, boil for three minutes on the range; lift up the oysters with the skimmer and place six on top of each slice of fish. Reduce the fish gravy to about half gill, then pour in one gill hot demi-glace (No. 122). Mix well and let briskly boil for five minutes. Strain the gravy over the fish and serve.

723. Capon Braise, Ecossaise

Remove the head and feet of a small, tender capon of four pounds; singe, draw and wipe neatly. Soak two ounces bread crumbs in one and a half gills cold milk for two minutes; take up and squeeze out the milk and lay on a plate. Add one ounce finely chopped raw beef marrow and the yolk of an egg. Season with half teaspoon salt and two saltspoons white pepper. Mix all thoroughly with a spoon until well thickened, then stuff the capon with it. Truss neatly and place in a small brazing pan. Place a mirepoix (No. 271) around the capon, adding four-tablespoons flour and one and a half tablespoons melted butter; mix a little with the mirepoix. Pour in sufficient hot water to cover the vegetables. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan, let boil on the range for ten minutes, then set in the oven to braise for one hour. Remove, transfer the capon to a large, hot dish and keep warm.

Reduce the gravy on the fire to three-quarters of a pint, then strain it through a fine Chinese strainer into another saucepan; add six heads canned mushrooms cut in half, two ounces cooked smoked beef tongue cut into quarter-inch squares and one egg yolk; then briskly stir while cooking for two minutes. Pour the sauce over the capon and serve.