Celery (86) - Oysters (18) Caviare (59)

Consomme, Bonsselet

Salmon Croquettes, Tartare (1809)

Potatoes Parisienne (711)

Filet Mignons, Belmont Flageolets, Cubanaise (2712)

Sweetbreads, Bearnaise (38) Peas with Mint (375)

Punch, Yvette (560)

Mallard Ducks, Currant Jelly (307) Chicory Salad (100)

Tutti Frutti (726)

2864. Consomme, Bonsselet

Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Cut two ounces raw beef marrow in small squares, place in a bowl with half teaspoon salt, pour over two gills boiling water, let stand for six minutes, lift up with skimmer and place in soup tureen. Cut one ounce smoked beef tongue in small square pieces and add consomme with two tablespoons cooked green peas, pour consomme into soup tureen and serve with six slices toasted French bread.

2865. Filet Mignons, Belmont

Neatly trim a little fat off a two-pound piece tender filet of beef, then cut it in six equal pieces, season with a teaspoon salt and half teaspoon pepper. Thoroughly heat one tablespoon fresh butter in frying pan, arrange filets in one beside another and briskly cook for three minutes on each side Cut out from a sandwich loaf six slices a half-inch thick, cut in two-inch round pieces, lightly butter on both sides, place on a tin and set in oven for ten minutes or until a nice golden colour. Remove, spread a teaspoon pate de foie gras over each, arrange on a hot dish, place mignons on top of toasts, pour a Belmont sauce over and serve.

2866. Sauce, Belmont

Cut an ounce raw lean veal and a half ounce raw lean ham in very small pieces and place in a saucepan. Clip off tails and peel six large fresh mushrooms, add trimmings to saucepan, also three tarragon leaves and two finely sliced shallots, pour in a teaspoon fresh melted butter and cook on fire for five minutes, stirring meanwhile. Pour in a gill white wine, let reduce to a glaze, then pour in two tablespoons Madeira wine, one tablespoon truffle liquor, one and a half gills demi-glace (No. 122), a half gill broth, and lightly mix. Let slowly cook for twenty minutes, skimming off scum once in a while, then keep hot on a corner of range.

Finely slice the six fresh mushrooms, place in a small saucepan with a teaspoon melted butter and cook for five minutes, tossing them meanwhile, add a red Spanish sweet pepper cut in very small pieces and a very finely sliced truffle. Strain sauce into this pan, add a saltspoon each salt and cayenne. Mix well, briskly cook for five minutes, add little by little a half ounce fresh butter, continually mixing while adding, then use as directed.