Radishes (58) Pim-Olas

Consomme, Villageoise

Planked Shad, Colbert

Vol au Vent of Godiveaux

Spinach with Eggs (399)

Roast Duckling with Apple Sauce (187)

Chicory Salad (38)

Iced Pudding, Romanoff

1435. Consomme, Villageoise

Prepare and strain a consomme (No. 52) and keep hot. Cut with a half-inch vegetable cutter two carrots and two turnips. Finely slice the white parts of two leeks and two small white onions and cut half a very small white cabbage into half-inch squares. Place all these vegetables in a small saucepan with a half ounce butter, one gill of the strained consomme, half teaspoon each salt and sugar. Mix well, cover the pan, set in the oven for fifty-five minutes, remove, add the contents of the pan to the consomme, boil for five minutes, pour into a tureen and serve.

1436. Planked Shad, Colbert

Scale and neatly trim half a fresh three-pound shad. Season all over with a teaspoon salt and half teaspoon pepper, and rub all over with a tablespoon oil. Oil the top of an oak shad plank, lay on the shad, skin side downward and place in the oven for thirty minutes. Remove, prepare a brioche potato preparation (No. 91), drop into a pastry bag with a fancy tube at the bottom, then with it make a nice border all around the edge of the plank. Reset in the oven for fifteen minutes more, remove, pour a Colbert sauce (No. 121) over the fish and serve.

1437. Vol Au Vent Of Godiveaux

Prepare a vol au vent (No. 757) and keep hot. Finely chop a pound and a half lean, raw, sinewless veal with a pound of well-picked, fresh beef-kidney suet; place in a bowl, cover with a cloth and bury it in ice for one hour. Place the hash in a cold mortar and pound to a paste, season with a teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and saltspoon ground mixed allspice, adding three egg-yolks; pound again for five minutes, place on a lightly floured table, then make small balls the size of cherries and plunge in a pint and a half boiling broth; boil for two minutes, drain on a sieve and keep the broth.

Mix in a saucepan a half ounce butter with one ounce flour and heat for a half minute. Strain the broth into this pan, add a half gill cream, season with a half teaspoon salt and one saltspoon each cayenne pepper and grated nutmeg. Mix until it comes to a boil, let boil for ten minutes, then dilute an egg yolk with a tablespoon cream, add to the sauce, and mix while heating for one minute. Add the godiveaux, lightly mix, cook for one minute more; dress the vol au vent on a large dish and pour into the vol au vent, place the cover on and serve.

1438. Iced Pudding, Romanoff

Prepare a pint only of marron ice cream (No. 854), adding twelve cracked and finely chopped walnuts, one ounce chopped candied citron, two tablespoons maraschino, a half pint whipped cream (No. 337) and mix well with the spatula. Line a quart mould with a sheet of white paper, then fill with the preparation, line with a piece of paper on the surface, cover and bury it in the ice with rock salt for two hours. Remove, wipe well all around, unmould on a dish with a folded napkin and serve.