Celery (86) Canapes of Caviare (59)

Potage, Tourin-Bordelais

Fresh Broiled Devilled Haddock

Tournedos of Beef with Olives Potatoes, Chassepot (123)

Haricots Verts, Anglaise (1579)

Roast Guinea Hen (1535) Chicory Salad (38)

Pistachio Ice Cream (645) Macaroons (43)

1670. Potage Tourin-Bordelais

Heat one tablespoon good oil in a large earthen soup pot, add four finely chopped medium onions, brown twenty minutes or until a nice golden colour, occasionally stirring; then add two finely chopped beans garlic, moisten with one quart finely crushed fresh tomatoes and two and a half quarts water; season with two teaspoons salt, half teaspoon sugar and half teaspoon white pepper. Tie in a bunch two leeks, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme and a sprig marjoram; add to the soup, mix a little, cover pan, and let slowly boil for one hour and a half. Remove bunch of herbs, skim off fat, add a half ounce fresh, good butter, mix until well melted, pour soup into a hot tureen and serve with six slices of toasted French bread.

1671. Fresh Broiled Devilled Haddock

Neatly trim and split in two through the back a fine fresh three-pound haddock, remove spinal bone and thoroughly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon white pepper. Repeatedly turn fish in seasoning, arrange on a broiler and broil four minutes on each side, remove, spread a devilled butter (No. 11) on both sides of fish, then lightly roll in bread crumbs, place on a double broiler and broil two minutes on each side. Dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve.

1672. Tournedos Of Beef With Olives

Cut two pounds well-trimmed filet of beef in six even pieces, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, place filets one beside another in pan, and briskly fry three minutes on each side. Remove, dress on a dish, pour an olive sauce and sprinkle a little chopped parsley over and serve.

1673. Olive Sauce

Carefully stone twenty-four small olives, and place in a saucepan with two tablespoons sherry, one gill demi-glace (No. 122), a half gill tomato sauce, half teaspoon freshly chopped parsley and a saltspoon cayenne pepper; mix well, let boil ten minutes, lightly mixing occasionally, and use as required.