Clams (1457) Olives

Russian Rissolettes (162)

Consomme, Bourdaloue

Brook Trout, Biarritz New Potatoes, Rissolees (2121)

Filet of Beef Larded, Bercy (559)

Stuffed Green Peppers (818)

Sweetbreads, Espagnole

Green Peas with Tarragon (1749)

Kummel Punch (1031)

Roast Chicken (290)

Lettuce Salad (148)

Suzanne (1297)

2316. Consommi Bourdaloue

Prepare a consomme (No. 52). Strain into another saucepan and keep simmering. Cut in short julienne strips one medium carrot, one turnip and the green parts of two leeks, place in a small saucepan with half ounce butter, half teaspoon sugar, three saltspoons salt and a gill water; cover the vegetables with lightly buttered paper, place lid on pan, cook five minutes on range, then set in oven thirty minutes. Remove, drain vegetables and add them to the consomme. Crack one fresh egg in a bowl, add one yolk, then sharply beat with a whisk, add one and a half gills cream. Season with two saltspoons salt, half saltspoon cayenne, and half saltspoon grated nutmeg. Sharply whisk for a minute. Strain this through a cheesecloth into three buttered, individual pudding moulds, lay them on a tin, pour hot water up to half their height, set in oven with the door open ten minutes. Remove and let cool off, unmould, cut into quarter-inch-square pieces, add them to consomme*. Pour the consomme into a soup tureen and serve.

2317. Brook Trout, Biarritz

Remove fins, draw by the gills and neatly wipe three very fresh brook trout. Make a spiral incision from head to tail on both sides of each fish. Place in a sautoire, spread a maitre d'hotel butter (No. 7) and half a teaspoon of anchovy essence over, season with half teaspoon salt, three saltspoons pepper, moisten with half gill white wine. - Cover with buttered paper, then set in oven thirty minutes, occasionally basting meanwhile. Remove, lift them with a skimmer, dress on a dish. Prepare a Hollandaise sauce (No. 26). Pour into the sauce a tablespoon of the fish liquor; mix well. Pour sauce over the trout. Sprinkle a very little chopped truffle over and serve.

2318. Sweetbreads, Espagnole

Soak six fresh heart sweetbreads in cold water two hours, plunge in boiling water five minutes. Remove and drop in cold water to thoroughly cool off, remove and neatly trim. Place in a sautoire half a sliced carrot one sliced onion and one ounce larding pork, cut in small pieces. Lay the breads on top. Season with half teaspoon salt and three saltspoons pepper. Lightly baste surface of breads with very little melted butter. Moisten with two gills broth, then let reduce on fire until nearly dry. Pour in two gills demi-glace (No. 122). Cover with buttered paper, set in oven thirty-five minutes. Remove, arrange six freshly prepared round pieces of toast, two inches in diameter, on a hot dish; place breads on top of the toast. Skim fat from surface of sauce, strain sauce over the breads and serve.