Radishes (58) Rissolettes of Caviare (162)

Cream of Barley

Halibut, Caper Sauce Potatoes, Normande

Plovers in Cases Cauliflower, Hollandaise

Roast Leg of Lamb, Mint Sauce (392)

Doucette Salad (189)

Marron Ice Cream

849. Cream Of Barley

Wash a half pound barley in several cold waters and rub with the hands until the water is clear. Then drain and place in a saucepan with two and a half quarts beef broth (No. 701); add one sliced carrot, one sliced onion and two sliced leeks. Season with a teaspoon salt, cover the pan and let gently cook for two hours. Press it through a sieve and return it to the pan; add one pint milk, two gills cream and half ounce butter; whisk the whole well together for one minute, boil again, skim off the scum, add a teaspoon powdered sugar, whisk again for a minute, pour into a soup tureen and serve.

850. Halibut, Caper Sauce

Procure two pieces of fresh halibut of one and a half pounds each, place in a frying pan, season with a teaspoon salt, a half teaspoon white pepper and a half gill white wine, a gill water and a half ounce butter. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, carefully place the fish on a dish; remove the spinal bones and keep warm. Heat in a small saucepan half ounce butter, mix in a heavy tablespoon flour, then pour in the fish liquor with half a gill of cream. Mix well,-boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, then continually mix for half minute. Strain the sauce through a cheesecloth into another small pan, add three tablespoons capers, mix well, then pour over the fish and serve.

851. Potatoes, Normande

Peel, wash and drain twelve very small round potatoes. Heat in a saucepan one and one-half tablespoons butter, add the potatoes and let briskly brown for ten minutes, turning over once in a while; sprinkle over a teaspoon salt. Cover the pan, set in the oven for twenty-five minutes. Remove, lift up with a skimmer, dress on a deep dish and serve.

852. Plovers In Cases

Cut off the necks, wings and feet from six fat picked and singed plovers; cut open through the back, remove the intestines and keep the livers and hearts. Remove all the bones, without cutting the skin. Place the bones, hearts, livers, necks, wings and feet in a saucepan with one gill demi-glace (No. 122) and one gill tomato sauce (No. 16), adding one bay leaf, a saltspoon thyme, half saltspoon sage, one branch parsley and one branch chervil. Mix a little, cover the pan, and let simmer for thirty-five minutes; add one tablespoon of sherry; lightly mix; let boil for five minutes. Strain through a cheesecloth into a bowl, and keep warm till required.

Chop very finely two ounces lean raw veal, then pound it in a mortar with yolk of one egg, half teaspoon salt, a saltspoon cayenne pepper and a half saltspoon ground nutmeg to a fine paste. Divide this paste in the centre of the six boned plovers, spread over evenly, then give them their original forms, tie around with a string; lay on a roasting tin, place a very thin slice of larding pork over the breasts of each. Set in the oven to roast for twenty minutes. Remove from the oven, remove the pork, untie, then place in oval paper cases; spread a teaspoon of the sauce over each breast; arrange the cases on a dish with a folded napkin, decorate with parsley and serve with the rest of the sauce separately.

853. Cauliflower, Hollandaise

Cut off the stalk and outer branches of a fresh, good-sized white cauliflower. Neatly trim all around. Have half a gallon water with a gill of milk and a tablespoon salt in a large saucepan, and when boiling add the cauliflower. Cover the pan and briskly boil for forty minutes. Remove, drain, dress on a dish with a folded napkin, and serve with the Hollandaise sauce separately.

853a. Sauce Hollandaise

Place two egg yolks in a small saucepan on the range with a teaspoon good vinegar and eight drops lemon juice from a very sound lemon. Sharply stir with a wire whisk for one minute, then place the pan into another larger one containing very hot, but not boiling, water and briskly stir for three minutes. Remove the pan from the water, then add little by little two ounces of the very best butter, continually stirring while adding it. Season with a saltspoon salt and a half saltspoon cayenne pepper. Stir well again for one minute and serve.

854. Marron Ice Cream

Prepare a vanilla ice cream as per No. 42. Finely chop two ounces candied marrons and add to the ice cream in the freezer with two tablespoons maraschino. Mix well and serve.