Oysters (18) Caviare (59) Olives

Potage, Franklin

Pickerel, Horseradish Sauce (917)

Potatoes, Windsor (252)

Rouftlle of Veal, en Fricandeau Tomatoes, Florentine

Roast Ruddy Duck, Currant Jelly (234)

Fried Hominy (235)

Lettuce Salad (148)

Biscuits Glace (693)

2596. Potage, Franklin

Heat two tablespoons melted butter in saucepan, add a small chopped onion, two chopped leeks and cook for five minutes, stirring well meanwhile. Cut two small stalks celery in small julienne strips, add to pan with two quarts of broth (No. 701), two gills tomato juice, one quart water, and season with a teaspoon salt and half teaspoon white pepper. Tie together two branches parsley, one branch chervil, bean garlic, two bay leaves, and add to the soup. Cover pan, let gently boil for one hour, add three ounces Carolina rice, lightly mix and let boil for thirty-five minutes. Take up bouquet, skim fat off surface, pour soup into tureen and serve.

2597. Rouelle Of Veal En Fricandeau

Procure a three-pound piece of veal from round and lard surface with a few thin strips larding pork, and season all around with a teaspoon salt and half teaspoon pepper. Thoroughly heat in a round braising pan three tablespoons melted lard, place the rouelle in, cook on fire for ten minutes on each side, lift up and place on a plate until required.

Place a mirepoix (No. 271) in the pan, brown for ten minutes, stirring once in a while, add veal to vegetables, pour in a half gill white wine, then let reduce on fire to a glaze and cover veal with white broth or water. Cover pan, set to roast in oven for fifty-five minutes, remove and dress veal on a large dish. Skim fat off surface and let gravy reduce to a third of the quantity, strain gravy over veal and serve.

2598. Tomatoes, Florentine

Wipe six fresh red tomatoes, cut a cover off top of each, with a spoon scoop out the interiors and place meat in demi-glace pot (No. 122). Season shells with a half teaspoon each salt, pepper and sugar, all evenly divided. Remove stalks and thoroughly wash a quart fresh spinach, place in a saucepan with one quart boiling water, one teaspoon salt, and boil for ten minutes. Drain on a sieve, press out water with skimmer, chop up very finely, then place in small saucepan with a half ounce butter, egg yolk, three saltspoons salt, two saltspoons pepper and half saltspoon grated nutmeg. Briskly stir on the fire for three minutes. Remove, fill up tomato shells with spinach, place covers on, arrange on a tin, place a very little bit of butter on top of each and set in oven for twenty minutes, remove, dress on a hot dish and serve.