Oysters (18)

Radishes (58) Tomatoes

Pot au Feu, Mexicaine

Halibut, Aurore Potatoes, Viennoise (165)

Filets Mignons, Mushroom Sauce

French String Beans (139)

Roast Grouse with Jelly (167) Celery Mayonnaise (69)

Pudding, Comtesse Vanilla Ice Cream (42)

765. Tomatoes For Side Dish

Remove the stems and neatly wipe three small, sound red tomatoes and slice into medium-sized pieces; dress on a hors d'oeuvres dish, qour two tablespoons dressing, as per No. 863, lightly over them; mix and serve.

766. Pot Au Feu, Mexicaine

Have three quarts boiling water in a large saucepan with one tablespoon salt, adding half pound fresh lean rump beef, one beef marrow bone and any chicken or veal bones at hand. Cover the pan and let slowly boil for fifteen minutes. Carefully skim the scum from the surface of the broth; add one small, peeled, red carrot, one medium-sized white turnip, one onion with a clove stuck in it, one small green pepper, two leeks tied up with two branches of white celery, also adding one bean garlic. Cover the pan and let slowly simmer for one hour and a half. Remove from the range, take the beef, carrot, turnip, onion and leeks from the pan; cut all these vegetables and the beef into small square pieces and place in a soup tureen, adding two Spanish sweet peppers cut into small squares. Remove all the fat from the surface of the broth, then pass through a cheesecloth over the vegetables and serve with six thin slices of toasted French bread.

767. Halibut, Aurore

Place three slices fresh halibut of three-quarters of a pound each in a frying pan with half ounce butter, half gill white wine and one gill water. Season with one teaspoon salt and two saltspoons cayenne 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, lift up the paper, and with a skimmer take up the fish, place on a hot dish, remove the spinal bones, and keep hot till required.

Heat in a small saucepan three-quarters of an ounce butter,' add and stir in two tablespoons flour and heat for one minute. Then strain in the fish liquor, adding half gill hot milk; mix gently until it comes to a boil. Add two finely chopped hard-boiled eggs and boil for a minute longer, lightly mixing with a wooden spoon meanwhile. Pour the sauce over the fish and serve.

768. Filets Mignons, Mushroom Sauce

Neatly flatten, trim and place on a plate six small filets of four ounces each. Season all around with one teaspoon salt and half teaspoon white pepper. Heat two tablespoons lard in a frying pan, lay the filets in the pan, one beside another, and briskly cook for three minutes on each side. Remove, arrange on a hot dish over six round bread croutons, pour a mushroom sauce over and serve.

769. Mushroom Sauce

Finely mince twelve heads canned mushrooms. Place in a small saucepan with half a gill sherry, let boil for three minutes, then add one gill demi-glace (No. 122); lightly mix, let boil for five minutes and serve

770. Pudding, Comtesse

Lightly butter a large pudding mould. Cut from a stale loaf of sandwich bread eight slices quarter-inch thick; round them to two and a half inches in diameter. Spread a teaspoon raspberry jelly over each slice. Finely chop up together one ounce candied lemon peel, one ounce well-picked currants and one peeled and cored apple. Place all these fruits in a bowl with a tablespoon rum; mix well together, spread the mixed fruits equally over the eight slices of bread and lay in the mould, one on top of another.

Mix in a bowl three raw eggs, two ounces granulated sugar and three-quarters of a pint cold milk. Strain this preparation over the bread in the mould. Place the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty-five minutes. Remove, unmould on a large dish. Pour a groseille-maraschino sauce over and serve.

771. Groseille-Maraschino Sauce

Dilute in a small saucepan four tablespoons currant jelly with one tablespoon fine sugar, two tablespoons maraschino and half gill water. Set the pan on the fire, let slowly boil for three minutes, and use as directed.