Oysters (18) Celery (86) Olives

Caviare (59) Consomme, Fermiere

Filets of Sole, Mayonnaise-Moreno thicken Cutlets, Islin French String Beans (139)

Mignons of Lamb, Traviata (1905)

Stuffed Green Peppers (230)

Punch au Curacao (643)

Roast Partridge sur Canapes (97)

Lettuce Salad (148)

Neselrode Pudding (607)

2823. Consomme Fermiere

Prepare a consomme (No. 52), strain in another saucepan and keep simmering till required. Cut two medium carrots, one white turnip and a quarter very small, well-pared cabbage in strips one inch long and a half inch thick. Lay these vegetables on a plate, sprinkle over a teaspoon salt and half teaspoon sugar, toss vegetables for eight minutes to make them sweat, place in a saucepan with half ounce butter and one gill consomme, cover pan and set in oven for one hour. Remove, add entire contents of pan to consomme with three tablespoons cooked green peas and let boil for five minutes. Place six thin slices toasted French bread in a soup tureen with a teaspoon chopped chives, pour consomme over and serve.

2824. Filets Of Sole, Mayonnaise-Moreno

Lift up filets from a fresh three-and-a-half-pound flounder, skin and cut each in three slanting, equal pieces, season with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then roll them in fresh bread crumbs. Arrange in frying basket, fry in boiling fat for eight minutes, lift up, drain on cloth and sprinkle a little salt over. Dress on a hot dish with folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with Mayonnaise-Moreno sauce separately.

2825. Sauce Mayonnaise-Moreno

Pound four red Spanish sweet peppers in mortar to a fine paste, then press pulp through a sieve on a plate. Prepare a mayonnaise sauce (No. 70), add sweet pepper puree little by little to sauce, mixing continually while adding it, pour sauce into a saucebowl and serve.

2826. Chicken Cutlets, Islln

Carefully tear skin off a tender two-and-a-half pound chicken, then remove meat and sinews from bird. Have a four-ounce piece raw lean veal, cut chicken and veal in small pieces, place on a clean board and finely chop, adding while chopping, little by little, a half gill thick cream. Place meat in a bowl, add a bread panade (No. 1795), a finely chopped truffle, egg yolk, one and a half teaspoons salt, two saltspoons cayenne and saltspoon grated nutmeg. Briskly stir with wooden spoon for three minutes, then gradually pour in a half gill cream, sharply stirring while adding it. Divide the preparation in twelve equal parts, roll on a lightly floured table to cutlet forms, lightly dip in beaten egg, then roll them in bread crumbs.

Heat two tablespoons clarified butter in a frying pan, place in cutlets one beside another and gently cook for seven minutes on each side. Pour fresh mushroom sauce on a hot dish, arrange cutlets over crown shape, adjust a fancy frill at end of each and serve.

2827. Fresh Mushroom Sauce

Thoroughly wash and drain twelve medium fresh mushrooms, finely slice, then place in a saucepan with an ounce butter, strain in juice of a half lemon and gently cook for six minutes, stirring once in a while. Add a tablespoon flour, stir well, then pour in a half gill milk and three-quarters gill cream. Season with a half teaspoon salt, a saltspoon cayenne, mix well until it comes to a boil, then let briskly cook for six minutes, lightly mixing meanwhile. Pour in one and a half tablespoons sherry, mix well, then use as required.