Oysters (18)

Celery (86) Rissolettes, Moelle

Mutton Broth, Indienne

Halibut, Fleurette Potato Noisettes

Mignons of Beef. Hussarde

Sweet Corn, Saute

Roast Turkey, Cranberry Sauce (67) Salad Escarole (zoo)

Strawberry Ice Cream Souffle au Maraschino

317. Rissolettes, Moelle

Prepare twelve small rissolettes exactly the same as rissolettes russe (No. 162), but instead of caviare use beef marrow, as follows:

Procure from your butcher about five ounces fresh beef marrow and cut into slices a quarter of an inch thick. Have a saucepan on the fire with a quart boiling water and a teaspoon salt. Carefully slide the marrow into the water and boil for one minute; then shift the pan to the corner of the range and let stand for five minutes. Carefully strain all the water from the pan, without breaking the marrow. Season with one saltspoon salt and a saltspoon cayenne pepper. Chop up very finely together the equivalent of a teaspoon parsley with a sound clove garlic and add to the marrow; add also one tablespoon demi-glace (No. 122). Carefully mix with a fork without breaking and it will be ready to fill the rissolettes; then proceed precisely as per No. 162.

318. Mutton Broth, Indienne

Cut into very small dice pieces one medium, red carrot, one medium, sound turnip, two branches celery, one small white onion, two leeks and one pound lean, raw mutton from the leg, cut also the same way. Place all these articles in a large saucepan with two tablespoons melted butter. Cook for ten minutes, or till they are of a fine golden colour, being careful to stir with a wooden spoon quite frequently meanwhile. Add one teaspoon good curry powder, stir well; then pour in three quarts hot water. Season with two teaspoons salt, two tablespoons Worcestershire sauce. (If any mutton bones on hand add them to the soup, which will give an excellent additional flavour.) Cover the pan and let gently boil for thirty minutes. Then add one and half ounces good rice and one gill tomato sauce (No. 16). Cover the pan and gently boil for forty-five minutes. Remove the bones (if any); skim the fat from the surface, pour into a soup tureen and serve.

319. Halibut, Fleurette

Place three slices three-quarters of a pound each of chicken halibut in a sautoire with half ounce butter, two gills hot water, half gill white wine and a tablespoon good vinegar. Season with a teaspoon salt. Cover the fish with a buttered sheet of paper, boil for five minutes on the range, then place in a hot oven for ten minutes. Remove the fish with a skimmer from the pan, dress on a hot dish. Remove the spinal bones. Spread the Fleurette sauce over the fish and serve.

320. Fleurette Sauce

Heat in a small saucepan two tablespoons melted butter, add one and a half tablespoons sifted flour, stir well with a wooden spoon for one minute, then add one gill hot milk and half gill of the fish stock (broth); mix well with a whisk for five minutes. Season with two salt-spoons salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and let boil for five minutes. Add one teaspoon chopped parsley and one teaspoon chopped chives (ciboulette). Mix well again, add half ounce of good butter by very small bits and seven drops lemon juice. Mix well again and use as required.

321. Potato Noisettes

Peel four large, sound raw potatoes. Scoop out with a small Parisian potato scoop as many pieces as possible. Place them in a saucepan with a quart boiling water and a teaspoon salt and boil for eight minutes. Drain well. Heat in a frying pan a tablespoon butter, place the potatoes in the pan and fry until they have obtained a golden colour, tossing quite frequently. Season with half teaspoon salt and one teaspoon chopped parsley. Mix well and serve.

322. Mignons Of Beef, Hussarde

After procuring from your butcher six nice, tender, even filets mignons of four ounces each, neatly trim and lightly flatten. Season all over with a teaspoon salt and half teaspoon white pepper. Gently roll in flour, then dip in beaten egg and then lightly in bread crumbs, finally turning them over in two tablespoons sweet oil on a plate. Arrange on a broiler and broil for five minutes on each side. Have a brown horseradish sauce on a hot dish; arrange the mignons crown shape over the horseradish sauce. Decorate the dish nicely with glazed, small white onions, prepared as per No. 125, and the sweet corn placed in the centre of the crown, then serve.

323. Brown Horseradish Sauce

Boil in a saucepan for five minutes half gill tomato sauce (No. 16), and half gill demi-glace (No. 122), with a tablespoon fine, white, freshly grated horseradish, thoroughly stir with a wooden spoon, and serve.

324. Sweet Corn, Saute

Heat in a frying pan one tablespoon melted butter, add half pint well-drained sweet corn. Season with half teaspoon salt and a saltspoon white pepper. Toss them well in the pan while cooking for six minutes; then use as directed.

325. Souffle Au Maraschino

Place in a saucepan half ounce sifted flour and one gill cold milk; sharply whisk for five minutes, then add half ounce butter, two ounces powdered sugar and two tablespoons of Maraschino. Set the pan on a moderate fire and slowly boil for five minutes, constantly stirring meanwhile. Remove from the -fire, break in five egg yolks, one by one, constantly stirring while doing so, then let get cold.

Beat up to a stiff froth the whites of the five eggs and add them to the preparation, carefully mixing for one minute. Lightly butter a souffle dish. Pour the preparation into it; dredge a tablespoon powdered sugar over all. Set in the oven to bake for twenty minutes. Remove and immediately serve.