Radishes (58) Lyon Sausage (582)

Semolina and Sorrel Smelts, Toulouse

Potatoes, Hollandaise (26)

Larded Sirloin of Beef, Tomato Sauce

Brussels Sprouts (618)

Roast Capon (378) Celery Mayonnaise (69) Neselrode Pudding (607)

1199. Semolina And Sorrel

Prepare and strain into another saucepan a consomme" (No. 52). Remove the stalks and stale leaves, if any, from a quart fresh sorrel; thoroughly wash, drain and cut into julienne strips; gradually sprinkle two ounces of semolina into the consomme, briskly mixing while adding it; drop in the sorrel, lightly mix and boil for fifteen minutes, occasionally mixing meanwhile. Pour into a soup tureen and serve.

1200. Smelts, Toulouse

Neatly wipe twelve good-sized, fresh smelts, place them in a sautoire with half ounce butter and a light gill white wine. Season with a half teaspoon salt and cover the fish with a lightly buttered paper; boil for three minutes, then set in the oven for twenty minutes, remove and keep hot.

Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, stir and heat for a half minute. Pour the fish liquor into this pan with a gill of cream and a half gill milk. Season with a saltspoon each cayenne pepper and grated nutmeg. Add six sliced, canned mushrooms, six very thin slices truffles and twelve round fish quenelles; lightly mix and let gently boil for five minutes, pour in a tablespoon sherry, mix a little, dress the smelts on a hot dish, pour the sauce over and serve.

1201. Fish Quenelles For Garnishing

Place one and a half ounces fresh codfish or halibut in a mortar with an egg white and pound to a paste;.remove from the mortar, press through a sieve into a bowl, season with two saltspoons salt, one salt-spoon each cayenne pepper and grated nutmeg. Mix well with a tablespoon, add little by little a half gill cream, continually mixing while adding it. With a sheet of white paper make a cornet, then drop the preparation into the cornet; cut off a very small piece of the cornet at the bottom as an opening, press down the force into a lightly buttered tin to the size and form of small cranberries, pour in sufficient hot water to cover them entirely and season with half teaspoon salt; place the tin on the fire and let boil for half a minute, remove from the tin. drain, keep on a plate and use as directed.

1202. Larded Serloln Of Beef, Tomato Sauce

Prepare and place a mirepoix in a small roasting pan (No. 271). Neatly trim and lard the top of a two-and-a-half-pound sirloin of beef. Place it over the mirepoix in the pan, baste it all over with a tablespoon melted lard, pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half a teaspoon white pepper. Set the pan in a brisk oven for thirty-five minutes, turning and basting it frequently. Remove, dress the sirloin on a large dish, decorate with a little watercress; skim the fat from the gravy; remove and place the vegetables in a small saucepan, pour in a pint of tomato sauce (No. 16). Mix a little, boil briskly for ten minutes, then strain the sauce into a sauce bowl and send to the table with the sirloin separately.