Oysters (18)

Celery (86) Anchovies (141)

Consomme with Lettuce

Pompano, Hollins Filets Mignon, Genoise Sauce

Sweetbreads Braise Potter

Lima Beans, Stanford (2198)

Roman Punch (1708)

Roast Woodcocks

Chicory Salad (38)

Tutti-Frutti Ice Cream (726)

2494. Consomme With Lettuce

Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Finely chop two ounces of raw, lean veal, place it in the mortar with an egg yolk, three saltspoons salt, one saltspoon cayenne, half saltspoon grated nutmeg and half teaspoon chopped parsley. Pound to a smooth paste, then place in a bowl and add two tablespoons cream, sharply stirring with spoon while adding.

Remove the green leaves from two heads of lettuce (keeping the white parts for salad), thoroughly wash the leaves in cold water, take them up and plunge them in a quart boiling water and boil for three minutes. Take up with skimmer and drain on a cloth, spread force evenly over the leaves, roll them up, place on a lightly buttered sautoire, season with half teaspoon salt and three saltspoons pepper, moisten with half pint consomme, cover with sheet of buttered paper, set in oven for ten minutes. Remove, take up, neatly trim off the ends of each, cut in quarter-inch pieces, place in soup tureen, pour the consomme over and serve.

2495. Pompano, Hollins

Cut off the heads of two fresh pompanos of one and a half pounds each, split them in two through the back, remove spinal bones, neatly trim them, then place the fish in a sautoire, skin side downward, add half ounce butter, gill white wine, half gill water, branch parsley, juice half a sound lemon, level teaspoon salt and three saltspoons pepper. Cover the fish with buttered paper and set in the oven for fifteen minutes, remove, take up the pompano with the skimmer, lay it in a baking dish. Mix in a small saucepan one ounce butter with ounce flour, heat for half a minute, then strain gravy of the fish into this pan, add a gill cream and gill milk and sharply stir until it comes to a boil. With a small Parisian potato scoop dig out all you can from three good-sized, sound, raw, peeled potatoes, wash well, add them to the sauce, season with two saltspoons salt and one saltspoon cayenne, lightly mix and let boil for fifteen minutes. Add one egg yolk, carefully mix without mashing potatoes, pour contents of pan over the pompano, sprinkle a little Parmesan cheese over, set in oven for fifteen minutes, remove and send to table in same dish.

2496. Filets Mignon, Genoise Sauce

Trim a little of the fat from a two-pound piece of tender filet of beef, then cut it in six equal filets; lightly flatten, season with teaspoon salt and half teaspoon pepper and keep onaplate. Cut two and a half ounces fresh beef marrow in quarter-inch pieces, place on lightly buttered tin, sprinkle half teaspoon salt over, set in oven for five minutes, then remove and keep hot. Prepare a puree of peas (No. 1473), dress pyramid-like in centre of hot dish, heat tablespoon melted butter in frying pan, place filets in one beside another, briskly cook for three minutes on each side, arrange the marrow over the filets, pour a Genoise sauce over them and serve.

2497. Sauce, Genoise

Heat tablespoon melted butter in saucepan, add one finely sliced onion, three finely chopped shallots, half bean crushed garlic, branch parsley, small sprig thyme, bay leaf and one clove, gently brown for five minutes, moisten with a gill claret, let reduce until nearly dry, pour in one and a half gills demi-glace (No. 122), mix well, then boil for five minutes, adding half teaspoon anchovy essence, two saltspoons salt and one saltspoon cayenne pepper. Mix well, strain through cheesecloth and use as required.

2498. Sweetbreads Braise, Potter

Soak six heart sweetbreads in cold water for two hours, remove and plunge them in two quarts boiling water with teaspoon salt for five minutes, lift them up and neatly trim them, then place them in six individual egg-cocotte dishes. Pour over each a light tablespoon sherry and a tablespoon demi-glace (No. 122), evenly season with a teaspoon salt and three saltspoons pepper, lay the cocottes in tin and set in oven for fifteen minutes, carefully turning once in a while, then bring them to the oven door. Place in a bowl half a very finely chopped onion, two chopped shallots, three thoroughly cleaned fresh mushrooms, also finely chopped, an ounce butter, briskly stir and spread the preparation over the six breads, reset in the oven for fifteen minutes longer, turning and basting them quite frequently during that time, remove, sprinkle a little chopped truffle over and send them to the table.

2499. Roast Woodcocks

Pick and singe three large or six small woodcocks, remove the skin from the heads, pick out the eyes,neatly draw and wipe,truss up the feet, skewer them with the bills, lay a very thin slice larding pork over each breast, place them on a roasting tin, spread a little melted butter over the birds, sprinkle half teaspoon salt over them, then set in a brisk oven for twelve minutes. Finely chop the livers and hearts with two chicken livers and one shallot, place on a plate with half teaspoon chopped parsley, two saltspoons salt and one saltspoon white pepper, mix well. Prepare six toasts, quarter inch thick and two inches square, then evenly spread the force over the six toasts, sprinkle a little bread crumbs over and lay them in a tin, then set in oven for three minutes. Remove, arrange on hot dish, dress the woodcocks on top, decorate with six small pieces of lemon and a little watercress and serve.