Celery (86) Olives

Oysters (18)

Cream of Cauliflower

Sheepshead, Cracovienne Potatoes, Vaudoise

Filets Mignons, Shallots Sauce

New Carrots, Colbert

String Beans (139)

Roast Goose, Apple Sauce (1109)

Lettuce Salad (148)

Cafd au Parfait

1259. Cream Of Cauliflower

Pick off the green leaves of a large head of sound white cauliflower. Drop it into three quarts boiling water for ten minutes; remove and drain; cut in small pieces and place in a saucepan with one ounce of butter, cook for five minutes, stirring once in a while, then moisten with one quart broth (No. 701) and three pints of water, add two branches parsley, one branch chervil, one onion with two cloves stuck in it and one bay leaf. Season with a level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, then let boil very slowly for one hour.

Mix in another saucepan one ounce butter with two and a half ounces flour; heat while stirring for two minutes, then strain the cauliflower broth over this roux and mix well. Pound the cauliflower very finely in the mortar and return to the soup, lightly mix and let boil for fifteen minutes, pour in half pint each milk and cream, mix well and boil for five minutes more. Dilute two egg yolks with three tablespoons cream, add to the soup with a half ounce butter and continually mix while heating for two minutes. Remove, strain through a sieve into a basin, then through a cheesecloth into a tureen, and serve with a plate of bread croutons separately.

1260. Sheepshead, Cracovienne

Take a piece fresh sheephead of three pounds, free it from all the bones, place in a frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil on the fire for five minutes, then set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish. Finely chop up one hard-boiled egg, sprinkle it over the fish with half teaspoon freshly chopped parsley; and squeeze the juice of half a lemon over the sheepshead; place half ounce butter in a frying pan and toss until it obtains a nice brown colour, then pour it over the fish and serve.

1261. Potatoes, Vaudoise

Peel and thoroughly wash four good-sized potatoes, cut them in quarter-inch slices, season with a teaspoon salt, half teaspoon white pepper and one saltspoon grated nutmeg; roll well the potatoes in the seasoning and arrange a third part in the bottom of a well-buttered baking dish; sprinkle two tablespoons of grated Parmesan cheese over them, arrange another third potato on top, sprinkle two tablespoons grated Swiss cheese over their surface and arrange a few bits of butter on top. Finish by adding the rest of the potatoes on top of the cheese, sprinkle two tablespoons bread crumbs over, add half ounce butter in small bits on top and set the dish in a moderate oven to bake for fifty minutes. Remove and serve.

1262. Filets Mignons, Shallots Sauce

Cut two pounds beef tenderloin in six even pieces, neatly flatten them and nicely trim all around; season with half teaspoon salt and three saltspoons white pepper, well divided all over. Heat one tablespoon of butter in a frying pan, arrange on the mignons and briskly fry for three minutes on each side; arrange six toasts of bread on a hot dish, dress the filets on top, pour a shallots sauce over them and serve.

1263. Shallots Sauce

Chop up very finely eight peeled shallots, place in a small saucepan with a tablespoon butter and gently fry for five minutes, stirring frequently meanwhile; pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16) and two tablespoons sherry; add half teaspoon freshly chopped parsley and the juice of a lemon; lightly mix, then boil for fifteen minutes, remove and serve as directed.

1264. New Carrots, Colbert

Scrape and thoroughly wash twenty-four even-sized new carrots; drain, place in a small saucepan with two gills water, one ounce butter, half teaspoon salt, one saltspoon sugar and two saltspoons white pepper, Gently roll them in the seasoning. Cover the pan, place it on the fire for five minutes, then set in the oven for fifty minutes. Remove (the juice must be nearly evaporated), add half gill hot demi-glace (No. 122), the juice of half a lemon and half teaspoon of freshly chopped parsley; carefully mix without breaking, dress them with a skimmer on a vegetable dish, pour the sauce over and serve.

1265. Cafe Au Parfait

Prepare and keep in the freezer a pint (only) vanilla ice cream (No. 42).

Place one ounce good ground coffee in a small coffee pot, pour over one gill boiling water and let infuse for twenty minutes, then strain it through a fine cheesecloth into the vanilla ice cream; add at the same time half pint whipped cream, mix well with a spatula and let stand in the tub for fifteen minutes more; then fill up six cafe parfait or sherbet glasses, decorate the top with a little whipped cream, arrange four halved candied cherries on top of each and serve.