Radishes (58) Olives

Okra, Milanaise

Sheepshead a l'Aurore

Potatoes, Anglaise (185)

Chicken Saute Bordelaise Cauliflower au Gratin

Roast Leg of Lamb (392)

Dandelion Salad (606)

Chocolate Ice Cream (523)

Small Neapolitan Cakes (524)

1326. Okra, Milanaise

Finely chop a good-sized white onion, the white part of three leeks, one sound green pepper and two ounces of raw, lean ham; place these in a large saucepan with a tablespoon butter, brown for fifteen minutes, frequently stirring meanwhile; moisten with one quart broth and one and a half quarts water. Season with a level tablespoon salt and half teaspoon pepper, add one pound of beef or veal bones, cover the pan and let boil for fifteen minutes; then add three tablespoons raw rice, two ounces spaghetti cut into small pieces, one ounce of cooked smoked beef tongue. Cut into small squares twelve trimmed, fresh okras into quarter-inch pieces and two peeled fed tomatoes in eight pieces each; lightly mix, cover the pan and let boil for one hour. Remove the bones, pour the soup into a soup tureen, sprinkle a half teaspoon freshly chopped parsley over and serve.

1327. Sheepshead A L'Aurore

Procure a three-pound piece fresh sheepshead, scale, trim, remove the bones and thoroughly wipe. Place it in a saucepan with a half ounce butter, half gill white wine, one gill water, one teaspoon salt and two saltspoons pepper. Cover the fish with a sheet of buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, place the fish in a baking dish. Mix in a saucepan one tablespoon butter with two tablespoons flour and heat for half minute, then pour the fish gravy into the pan with a gill of hot milk; mix with a wooden spoon until it comes to a boil, then add one finely chopped hard-boiled egg and half saltspoon cayenne pepper. Mix well, pour the sauce over the fish and sprinkle a tablespoon grated Parmesan cheese over. Set in the oven for fifteen minutes, remove, decorate the dish all around with half slices lemon and serve.

1328. Chicken Saute, Bordelaise

Cut the head and feet off a three-pound tender chicken, singe, draw, and wipe. Cut it into twelve even pieces and season with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons oil in a large frying pan, add the chicken with a bean sound garlic and briskly fry for eight minutes on each side; drain off the oil from the pan, remove the garlic, then add eight finely chopped shallots; stir well and cook for one minute, pour in a gill of claret, eight finely minced mushrooms, and let the wine reduce to half the quantity. Pour in one gill tomato sauce (No. 16) and a gill demi-glace (No. 122), lightly mix and let slowly cook for thirty minutes more. Remove from the fire, dress the chicken on a hot dish, boil the sauce for five minutes more, add half an ounce good butter and half teaspoon finely chopped parsley, mix well, pour it over the chicken, decorate with six heart-shaped bread croutons (No. 90) and serve.

1329. Cauliflower Au Gratin

Trim off the green leaves, cut away the stalk and clean a large head fine white cauliflower; place in a large saucepan with plenty water to cover it, with quarter pint milk and tablespoon salt; boil for forty minutes, drain and separate the branches from the main stalk. Heat a tablespoon butter in a frying pan, add the cauliflower, season with half teaspoon each salt and pepper, then gently fry for ten minutes, frequently turning the pieces meanwhile, being careful not to break them, and arrange on a baking dish. Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, heat for a half minute, add one and a half gills hot milk, two saltspoons salt, half a saltspoon each cayenne pepper and grated nutmeg, a tablespoon grated Parmesan cheese and mix until boiling, then pour over the cauliflower. Sprinkle a half tablespoon grated Parmesan cheese over, set in the oven for fifteen minutes, remove and serve.