Clams (1457)

Celery (86) Olives

Soup, Suisse Pickerel, Caper Sauce

Potatoes, Persillade (63) Entrecotes Casserole (1286)

Fresh Asparagus, Bearnaise (1708)

Roast Squabs (831) Romaine Salad (214)

Mousse au Chocolat

1883. Soup, Suisse

Procure a two-pound piece short ribs of beef, tie it with string and place in a saucepan with a small beef marrow bone; pour in five quarts cold water with a tablespoon salt. Set on fire and let slowly come to boiling point, skim fat from surface, then add two medium carrots, two sound white turnips, two onions and two branches celery, cover pan and let simmer on corner of range two hours. Finely slice two well-washed leeks, add them to the soup and slowly boil half hour longer; then remove the beef bone, carrots, turnips, onions and celery. Chop up together three branches fresh parsley, one branch chervil and half a sound bean garlic; add this hash to the soup with four ounces good raw rice, lightly mix and continually simmer forty minutes. Skim fat from surface of soup, transfer it to a soup tureen and serve with two ounces of grated Swiss or Parmesan cheese, separately.

1884. Pickerel, Caper Sauce

Trim off the fins and neatly wipe a very fresh pickerel of three pounds. Place in a saucepan with a quart water, a half gill vinegar, a teaspoon salt and two branches parsley. Cover pan and slowly boil twenty min-utes. Take up fish, place on a hot dish, pour a caper sauce (No. 1246) over the fish and serve.

1885. Mousse Au Chocolat

Place four ounces grated chocolate in a copper basin with a teaspoon vanilla essence, four ounces sugar and two gills water. Continually stir on fire with a wooden spoon until thoroughly dissolved, then remove and let cool off. Beat a half pint thick cream to a stiff froth and gradually add to the chocolate, gently mixing meanwhile. Line a dome-shaped mould with a sheet of white paper; drop preparation into mould, tightly cover. Bury in a tub with broken ice and rock salt and let freeze one and a half hours. Take up, thoroughly wipe, unmould on a cold dish over a folded napkin, pull off the paper and serve.