186. Filet Mignon, Balthazard

Cut out from a filet of two pounds six small, even pieces; neatly flatten them. Season with a teaspoon salt and two saltspoons white pepper. Heat one-half ounce melted butter in a frying pan, add the filets, one beside another, and cook for three minutes on each side. Place on a dish and keep hot.

Boil in a small saucepan two gills demi-glace (No. 122), add one-half teaspoon chopped chives and a quarter of a teaspoon chopped parsley and let reduce to one-half on the fire. Plunge one-half pint French flageolets into a pint boiling water for five minutes. Drain well, replace them in the saucepan. Season with two saltspoons salt and one saltspoon white pepper, adding half ounce good butter; mix well with a fork and heat for two minutes; then keep warm.

Prepare the same quantity glazed onions, as per No. 125. Place the filets on six round, toasted bread croutons. Garnish one side of the dish with the flageolets, the other side with the glazed onions, pour the sauce over the filets and serve very hot.

N. B. Sauce, flageolets and glazed onions should be prepared before the filets.

187. Roast Duckling, Apple Sauce

Cut off the head and legs, singe, draw, neatly wipe and truss a fine, tender duckling of about five pounds, keeping the livers. Place in a small roasting pan with half gill water, half ounce butter, well divided over the bird; sprinkle one teaspoon salt and half teaspoon white pepper over it. Set it in a moderate oven to roast for fifty minutes; turn it several times while roasting to get a good brown colour all around, not failing to baste it occasionally with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim the fat from the surface of the gravy. Strain the gravy over the duck, decorate the dish with watercress, and send to the table with apple sauce separately.

188. Apple Sauce

Core, peel and cut into thin pieces four good-sized green, sound apples. Place them in a small saucepan with two ounces sugar, one saltspoon salt, one saltspoon powdered cinnamon and half gill water; cover the pan, place it on the fire, briskly stir with a wooden spoon and mash very fine. Cook for twenty minutes, strain through a colander, let cool off and serve in a saucebowl separately.

189. Doucette Salad, "Corn Mache Petticus"

Procure a quart fine, fresh, green doucette (corn salad). Carefully pick off all stale leaves, if any adhering. Neatly pare the roots. Plunge it into plenty of cold water and let it float for ten minutes; turn it over with the hands and gently shake it two or three times meanwhile. Change the water and see that no sand remains at the bottom of the vessel. Replunge it in cold water, gently turn it over in all directions for two minutes, change the water; repeat the same operation once more.

Lift it up with the hands, let the water run out, place it in a clean cloth, drain carefully but thoroughly without mashing it. Gently loosen it with the hands, then place it in a salad bowl. Season with four tablespoons dressing, as per No. 863. Mix well in a loose way and serve.

N. B. This salad being very delicate, it should never be seasoned except one minute before required. This delicious and wholesome article, I am sorry to say, is not sufficiently known in the United States.

190. Chocolate Pudding

Three tablespoons grated chocolate, one gill cold milk, one ounce powdered sugar, half ounce melted butter, half ounce sifted flour, two egg yolks, the whites of two beaten-up eggs, half ounce bread crumbs and half teaspoon vanilla essence. Place the chocolate and milk in a small saucepan, stir a little and just let come to a boil on a slow fire. Mix in another small saucepan the butter and flour, heat well without browning, briskly stirring meanwhile. Pour into this the chocolate-milk and all other ingredients and stir well for two minutes.

Lightly butter six small pudding moulds, fill them with this preparation. Lay them in a small pastry pan; pour in hot water up to half the height of the moulds. Set in a moderate oven to bake for twenty minutes. Take from the oven. Unmould on a hot dish with a folded napkin and serve with a Sabayon sauce (No. 102) separately.

191. Ice Cream Souveraine

Prepare half the quantity of vanilla ice cream as per No. 42. Crack four egg yolks in a copper basin with two ounces powdered sugar. Place the basin on the corner of the hot range, add to it half stick vanilla bean, then vigorously whisk it for fully ten minutes, or until well heated, remove and place it on the ice until cold, lightly mixing once in a while. Add half pint fresh thick cream whipped as per No. 337. Remove the vanilla bean and gently mix for two minutes. Have a well-cleaned icecream mould holding one quart; place the prepared pint of vanilla cream in the mould. Dip eight lady fingers in maraschino or rum, lay them over the vanilla, fill up the mould with the preparation, tightly close, then bury the mould in an ice-cream tub with plenty of cracked ice and rock salt and freeze for two hours. Remove and plunge the mould into lukewarm water for a few seconds, take up, nicely wipe all around, unmould on a cold dish with a napkin and serve.