Chicken Broth with Rice (800)

Lobster, Haldeman

Sirloin Steaks, Cabaret

Spinach a l'Anglaise

Peach Pancakes

244. Lobster, Haldeman

With the red part of a medium carrot, one green pepper, six medium, sound shallots and half saltspoon thyme, make a nice smooth hash. Boil two lobsters of one and a quarter pounds each for ten minutes in salt water. Drain, then split and pick out all the meat from each; cut the meat into one-inch pieces. Mix together one tablespoon very finely chopped parsley and half clove sound chopped garlic and keep apart. Heat in large saucepan one tablespoon good oil, drop in the lobster and the first hash. Season with a teaspoon salt and a good saltspoon cayenne pepper, mix all well and cook on a brisk fire for ten minutes, frequently stirring meanwhile. Add the second hash, parsley and garlic and pour in two tablespoons brandy. Set fire with a match to the brandy and allow to burn till burned out. Add then a gill white wine and half gill pure tomato juice, strained. Mix well and let cook again for ten minutes on a brisk fire, gently mixing once in a while. Pour into a hot soup tureen and serve.

245. Sirloin Steaks, Cabaret

Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; then gently roll in six small, nicely flattened sirloin steaks of five ounces each. Arrange them on a broiler and broil on a moderate charcoal fire for six minutes on each side. Remove, dress on a hot dish and keep hot.

Cut three medium, peeled, raw potatoes into half-inch squares. Wash and drain well. Heat two tablespoons lard in a small frying pan; add the potatoes. Season with half teaspoon salt and two saltspoons white pepper. Toss them well while heating for two minutes; then slowly cook on the range for ten minutes, frequently tossing them meanwhile; then set the potatoes in the oven for six minutes. Remove, lift up with a skimmer, place them around the steaks. Spread the cabaret sauce over the steaks evenly and serve.

N. B. Prepare the sauce first, and when the potatoes are placed in the oven broil the steaks, so that both will be ready at about the same time.

246. Sauce Cabaret

Chop up together very finely three medium-sized, sound shallots, half clove sound garlic and four branches fresh parsley. Place all in a mortar, add three-quarters of an ounce good butter, a tablespoon meat glaze (No. 3166) and the juice of quarter of a sound lemon. Pound to a firm paste and use as required, always cold.

247. Spinach A L'Anglaise

Trim away the stale leaves and stalks, clean and wash carefully in three different waters three quarts of fresh and sound spinach. Have in quite a large saucepan one gallon boiling water with one tablespoon salt. When the water is thoroughly boiling plunge in the spinach. Cover the pan and allow to thoroughly boil for ten minutes. Lift it up with a skimmer. Lay on a sieve to drain well.

Lightly brown in a saucepan one ounce good butter, then add the well-drained spinach. Season with half teaspoon salt, two saltspoons white pepper, adding one teaspoon powdered sugar. Mix well with a fork occasionally while cooking for five minutes.

248. Peach Pancakes

Prepare a French pancake batter exactly the same as per No. 17. In addition, add to the batter two preserved peaches finely chopped up. Lightly mix with the batter, then proceed to finish the cakes the same way.