Radishes (58) Stuffed Olives

Minestra Milanaise

Weakfish, Vert-pre Potatoes Anglaise

Filet Mignon, Balthazard

Roast Duckling Apple Sauce

Salad, Doucette

Chocolate, Pudding

Ice Cream, Souveraine

181. Stuffed Olives

Stone twelve large Spanish olives. Stuff the interior of each with very finely hashed-up sweet peppers and serve on a dish with a folded napkin.

182. Minestra, Milanaise

Cut into small dice-shaped pieces one small carrot, one small turnip, one small onion, two leeks and one branch celery. Place them in a saucepan with half ounce butter and gently brown for ten minutes, carefully stirring with a wooden spoon occasionally. Moisten with three quarts water. Season with two teaspoons salt, half teaspoon white pepper, adding half saltspoon powdered saffron. Drop in a good beef bone or chicken bones; cook for forty-five minutes. Now add one ounce uncooked Italian spaghetti in one-and-a-half-inch equal pieces and one ounce raw rice. Boil for twenty minutes. Peel and cut into small dice-shaped pieces a small, sound potato, and a good, red, peeled tomato, cut the same way, and add to the soup. Gently boil twenty-five minutes more. Remove the bones, add one tablespoon finely chopped parsley. Mix well, then serve.

183. Weakfish, Vert-Pre

Procure a fine, fresh weakfish of two and a half pounds, clean well, remove the head and split in two lengthwise. Remove the spine bone as well as the fins. Place it in a sautoire, add one-half gill white wine, one gill water, a teaspoon salt, two saltspoons white pepper and half ounce butter. Cover the fish with buttered paper, let boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, take up the paper, dress on a hot dish. Add two tablespoons fish liquor to the vert-pre sauce; gently mix, then pour it over the fish and serve.

184. Sauce Vert-Pre

Place in a mortar one fine peeled shallot, three branches very fresh parsley, two branches chervil, four branches chives and half clove sound garlic. Pound them to a paste; add one ounce butter, pound again until the butter is completely green. Press it through a fine sieve into a bowl and keep in a cool place till required.

Place and melt in a saucepan one-half ounce butter, add one tablespoon flour, stir and heat well; pour in one gill hot milk; sharply mix with a whisk till the sauce is free from any small lumps. Season with good saltspoon salt and half saltspoon cayenne pepper. Remove the pan from the fire; immediately add the vert-pre butter little by little, briskly and continually whisking while doing so; set the pan on the fire whisking it for two minutes. Strain through a cheesecloth into a sauce-bowl and serve.

185. Potatoes, Anglaise

Boil in two quarts water with one tablespoon salt six medium-sized peeled potatoes for thirty-five minutes. Drain, cut them in halves and place in a sautoire. Season them with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Mix gently with a fork. Dress on a hot dish; spread a very little lightly melted butter over each piece. Besprinkle with half teaspoon finely chopped parsley and serve very hot.