Celery (86) Salted Almonds (954) .

Cream of Sorrel

Black Bass, Montebello Potatoes, Gastronome

Mignons of Lamb, Ham Sauce Butter Beans

Fresh Asparagus. Cream Sauce

Roast Turkey with Cranberry (67)

Romaine Salad (214)

Parfait au Chocolat

1489. Cream Of Sorrel

Discard all stale leaves from three pints of fresh sorrel, thoroughly wash in cold water and drain on a cloth. Heat one and a half ounces melted butter in a saucepan, add the sorrel, cover the pan and cook for fifteen minutes, stirring with a wooden spoon quite frequently meanwhile. Add two and a half ounces of flour and stir well while heating for two minutes. Moisten with two quarts of white broth (No. 701) and one pint of milk, adding two branches parsley, one branch chervil, a good teaspoon salt, two saltspoons cayenne pepper, one teaspoon sugar and a saltspoon grated nutmeg; lightly mix, and let slowly boil for thirty minutes. Dilute two egg yolks with half a gill of cream and add to the soup, lightly mix while heating without boiling for five minutes, press it through a sieve into a vessel, then through a cheesecloth into a soup tureen and serve.

1490. Black Bass, Montebello

Scale, trim and wipe a fresh black bass of three pounds; place in a frying pan with half an ounce butter, half gill white wine, one and a half gills water, a teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil for five minutes on the range, then set in the oven for thirty minutes. Remove, dress on a hot dish, pour a Montebello sauce (No. 1030) over the fish and serve.

1491. Potatoes, Gastronome

Peel and cut in halves eight medium, sound raw potatoes, lay them on a towel, cut side downward, then with a column cutter half inch in diameter cut out as many round pieces as you can; wash and drain well, place them in a saucepan with a quart of cold water and a teaspoon salt, and boil for fifteen minutes. Drain out the water from the pan, then add two gills demi-glace (No. 122), two tablespoons sherry, two saltspoons salt, two saltspoons white pepper and one very small and exceedingly fine chopped truffle; gently mix. Cover the pan, set in the oven for twenty minutes, remove, pour into a hot dish and serve.

1492. Mignons Of Lamb, Ham Sauce

Neatly flatten and trim six small steaks, cut from a tender leg of lamb. Season all around with a teaspoon salt and half a teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the mignons, one beside another, and gently cook them for five minutes on each side. Prepare six round pieces of toast, quarter-inch thick and same size as the mignons, dress on a hot dish, place the mignons over the toast, pour a ham sauce over and serve.

1493. Ham Sauce

Heat a tablespoon melted butter in a saucepan, add three finely-chopped shallots and brown for two minutes; then add two ounces cooked lean ham cut into small dice pieces, half a teaspoon freshly chopped parsley, half a teaspoon freshly chopped chives, one gill of claret, and let reduce for five minutes. Pour in one and a half gills demi-glace (No. 122); let reduce for ten minutes. Mix half tablespoon melted butter with a teaspoon flour, and add little by little to the sauce, continually mixing while adding, then use as required.

1494. Butter Beans

Break the blossom end, pull it backward, removing the string, and trim off the thin strip from the other end of a quart of very fresh butter beans. Thoroughly wash in cold water, drain well, and place in a saucepan with enough boiling water to cover them; add a teaspoon salt, cover the pan, and cook for forty minutes. Drain all the water from the pan, then add one ounce butter, half teaspoon salt, half teaspoon pepper and one teaspoon freshly chopped parsley. Mix well with a fork. Dress on a vegetable dish and serve.

1495. Fresh Asparagus, Cream Sauce

Carefully scrape and clip off the ends of two bunches of fine fresh asparagus, thoroughly wash, tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes, remove, thoroughly drain, dress on a dish with a folded napkin, and serve with a hot cream sauce (No. 736) separately.

1496. Parfait Au Chocolat

Prepare a pint only of chocolate ice cream (No. 523). Pour into the freezer two tablespoons best Swiss kirsch, a half pint whipped cream (No. 337), and mix well with the spatula. Fill up six parfait or sherbet glasses, decorate the tops of the glasses with a little more whipped cream and serve.