Oysters (18)

Celery (86) Salted Almonds (954)

Creme Egyptienne

Spanish Mackerel, Finnoise

Potatoes, Windsor

Capon Braise, Valencienne Stuffed Tomatoes (30)

Coffee Punch Roast Rib of Lamb, Mint Sauce Lettuce Salad (148)

Biscuit Venitienne

249. Creme Egyptienne

Place a pint can sweet corn in a saucepan with one quart milk and one quart and a half broth (No. 701). Season with one and a half teaspoons Bait, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let boil for forty minutes. Prepare in another saucepan a roux with one ounce melted butter and two and a half ounces flour, stirring briskly while heating for two minutes. Pour in the milk and corn, stir well with a whisk until it comes to a boil, then add one egg yolk mixed with one-half gill cream; stir well for five minutes, then strain through a cheesecloth into a hot soup tureen, and serve with bread croutons (No. 23) separately.

250. Spanish Mackerel, Finnoise

Procure a fat, fresh Spanish mackerel of about two and a half pounds. Cut the head off, split it in two through the back, remove the spinal bone, wipe it neatly, slightly score and season with a teaspoon salt, one salt-spoon white pepper; oil the parts with a tablespoon oil. Arrange it on a broiler and broil on a brisk fire for eight minutes on the split side and four minutes on the skin side. Remove, dress on a hot dish and serve with a Finnoise sauce over it.

251. Sauce Finnoise

Cut into very small, square pieces a good-sized, sound green pepper. Place it in a saucepan with one-half ounce butter and heat on a brisk fire for two minutes, without browning. Then mix in one teaspoon flour; stir well. Pour in two gills very fresh red tomatoes pressed through a sieve. Season with two saltspoons salt, one saltspoon pepper and three saltspoons fine sugar. Mix well and let reduce to one-half, occasionally mixing. Add, little by little, a good half ounce good butter, continually mixing while doing so until the butter is thoroughly melted. Remove and use as required.

252. Potatoes, Windsor

Peel and wash four sound, large potatoes; then with a Parisian potato scoop dip out as many pieces as you can. Place them in a small saucepan with enough water to cover them. Season with a teaspoon salt and boil for ten minutes; drain them well, replace in the same pan with half ounce butter, season with a saltspoon salt and a saltspoon white pepper and squeeze in the juice of half a sound lemon. Mix well for a minute and a half, being careful not to break them. Dress on a deep dish and serve.

253. Capon Braise, Valencienne

Procure a fine, tender Philadelphia capon of three and a half pounds. Singe, cut the head and legs off, neatly draw, wipe well and truss it nicely. Lightly butter a saucepan. Slice one small carrot, one small white onion and a sound clove of garlic cut into four pieces; place these articles in the pan and let get a light brown, stirring well while doing so. Lay the capon over the vegetables. Pour in one quart hot broth (No. 701) or hot water and half pint tomato sauce (No. 16). Tie together two leeks, two branches celery and two branches parsley and add to the capon. Have in a small, clean piece of cloth two sprigs bay leaves, one clove, twelve allspice, twenty whole black peppers and a saltspoon thyme; tie a string around the cloth and add to the capon.

Season with a tablespoon salt, half teaspoon white pepper and a saltspoon Spanish saffron. Cover the pan, let come to a boil on the hot range, then place the pan in the hot oven for thirty minutes. Remove the carrots and onions, add four ounces well-cleaned Italian rice and three tablespoons Spanish red peppers, cut into very small pieces, and also three good tablespoons cooked peas. Mix with a wooden spoon; cover the pan and place in the oven for twenty-five minutes more. Remove from the oven, take up leeks, spices, etc. Dress the rice nicely on a hot dish. Untruss the capon, lay it on top of the rice and serve.