Clams (1457)

Celery (86) Olives

Consomme Brunoise with Barley

Striped Bass with Curry Potatoes, Chateau (208)

Guinea Hens, en Casserole, with Cream

Jerusalem Artichokes, Persillade

Roast Ribs of Beef (126)

Asparagus (canned). Vinaigrette

Coffee Ice Cream (1616) Lady-Fingers (150)

2199. Consomme Brunoise With Barley

Prepare, strain into another saucepan and keep simmering a consomme (No. 52). Boil two ounces barley in a pint of water with half a teaspoon salt fifty minutes. Drain and wash in cold water, then add to the consomme Cut a medium carrot, one turnip, one onion, one leek and a quarter of a very small cabbage in exceedingly small square pieces. Place in a small saucepan with half an ounce butter, three gills of the consomme, three saltspoons salt and three saltspoons sugar. Cover vegetables with lightly buttered paper, place lid on pan, then cook on range twenty minutes. Set in oven fifteen minutes. Remove, add vegetables to the consomme, boil five minutes. Pour the consomme into a soup tureen and serve.

2200. Striped Bass With Curry

Cut off head, scale and trim off fins of a three-pound fresh striped bass. Split open through the front without separating, remove spinal bone, lay fish on a buttered baking dish, cut side up. Season with half teaspoon salt, half teaspoon curry powder and three saltspoons pepper. Pour a gill white wine around the fish. Squeeze in juice of half a sound lemon, sprinkle three tablespoons bread croutons over the fish, place a few little bits butter over the surface. Set in oven to bake thirty-five minutes. Remove and serve.

2201. Guinea Hens, En Casserole, With Cream

Cut head and feet from two tender guinea hens. Neatly draw, wipe and truss. Cover breasts with thin slices larding pork. Place in an earthen casserole, baste with a little melted butter, then set in oven forty minutes, turning once in a while. Remove, lift up the lard, untruss, remove all fat from the pan.

Prepare a cream sauce (No. 736), adding to it one gill cream; mix well, pour sauce over birds in the pan, place pan on range, season with half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground allspice. Lightly mix, boil ten minutes, remove and serve in same pan.

2202. Jerusalem Artichokes, Persillade

Peel, wash and drain twenty-four fresh, sound, medium Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place them in the pan and brown a nice colour all around. Sprinkle over a light teaspoon salt, two saltspoons white pepper, and set in oven twenty-five minutes. Remove, take all fat from pan, add half an ounce butter, with teaspoon chopped parsley and half teaspoon chopped chives. Dress the artichokes on a hot deep dish and serve.

2203. Asparagus, Vinaigrette

Carefully open two cans fine asparagus. Take from cans and carefully drop in boiling water two minutes. Remove with a skimmer, lay on a cloth and let get cold. Then place on a cold dish with a folded napkin, and send to table with six tablespoons dressing (No. 863) in a saucepan separately.