Clams (1457)

Olives Radishes (58)

Mutton, Indienne Pickerel, Castillane

Chicken Saute Hongroise

Jerusalem Artichokes (554)

Leg of Spring Lamb, Mint Sauce (1378)

Romaine Salad (214)

Strawberry Coupes

1728. Mutton, Indienne

One pound lean shoulder of mutton, one medium carrot, one turnip, one medium onion, one leek, rind of one lemon and one green pepper. Cut the above articles in quarter-inch square pieces, place in a saucepan with one ounce butter, set on fire and brown for ten minutes, stirring meanwhile; then add one teaspoon curry powder, one teaspoon salt, two tablespoons Worcestershire sauce, three quarts water and one pound cleaned raw mutton bones and boil forty minutes; add two ounces raw rice, three slices peeled eggplant, cut in small squares, three peeled, crushed tomatoes, and boil forty-five minutes more.

Chop up together finely a half ounce cooked lean ham, one bean garlic, two branches parsley, one branch chervil, and add to soup. Boil for ten minutes more, and remove bones. Dilute four tablespoons arrowroot with two tablespoons sherry, juice of half a lemon, two tablespoons milk, and add it to the soup; mix well, cook for ten minutes more, pour soup into a tureen and serve.

1729. Pickerel, Castillane

Trim off the fins and wipe a very fresh pickerel of three and a half pounds. Place in a dish, season with a teaspoon salt, half teaspoon white pepper, squeeze in juice of half a lemon, add a teaspoon anchovy essence and a half teaspoon chopped parsley. Repeatedly turn fish in the seasoning and let infuse until required. Heat two tablespoons olive oil in a braising pan, then add four peeled and thoroughly washed raw potatoes scooped out with a Parisian potato scoop, two sound, seeded green peppers cut in small squares, half a sound medium Spanish onion, gently brown for fifteen minutes, carefully stirring meanwhile, then add two sweet red peppers cut in small squares. Place fish on top of these articles, pour over marinade with a half gill claret and let reduce on range for fifteen minutes. Pour in a gill each demi-glace (No. 122) and tomato sauce, lightly mix, cover pan and set in oven for forty-five minutes, remove, lift up fish, dress on dish, pour contents of pan over and serve.

1730. Chicken Saute, Hongroise

Cut head and feet off a tender Philadelphia chicken of three pounds, singe, draw and cut in twelve even pieces. Heat a tablespoon butter in a large frying pan, add chicken pieces one beside another and gently fry for five minutes on each side, turning once in a while. Dredge a tablespoon flour over, stir well, then pour in one and a half gills each milk and broth. Season with a level tablespoon salt, half teaspoon paprika, mix well two minutes, then slowly boil for thirty-five minutes. Lift up chicken with a fork and place in another frying pan, adding ten finely sliced mushrooms and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks with a half gill cream, half saltspoon grated nutmeg, and add to sauce. Sharply whisk while heating for five minutes, strain sauce through a cheesecloth over chicken, mix well. Dress chicken on a large dish, pour sauce over, arrange six timbales of rice (No. 521) around chicken and serve.

1731. Strawberry Coupes

Pick off stems, wash and thoroughly drain a pint fine, fresh red strawberries, place in a bowl with two ounces fine sugar, a tablespoon each kirsch, maraschino and rum, and half teaspoon vanilla essence, then turn strawberries in seasoning and let infuse until required. Prepare a pint (only) vanilla ice cream (No. 42), evenly divide strawberries and liquor in six coupes or champagne glasses, then divide vanilla ice cream in coupes, neatly smooth surface to dome-like shape and serve.