Clams (1457)

Celery (86) Anchovies on Toast (141)

Garbure with Cucumbers

Halibut, Fleurette (319) Potatoes, Bretonne (763)

Rack of Veal Braise with Glazed Onions

Baked Tomatoes (841)

Roast Turkey, Cranberry Sauce (67)

Romaine Salad (214)

Charlotte Plombiere

1832. Garbure With Cucumbers

Peel two large and rather green cucumbers, cut in quarters, remove the seeds, then cut in one-inch-long strips and plunge in boiling water for three minutes. Drain, heat one and a half tablespoons melted butter in a frying pan, add cucumbers, sprinkle a teaspoon sugar over and brown a light colour, lightly stirring meanwhile. Moisten with two quarts broth and a pint of water, add an onion with two cloves stuck in it. Tie in a bunch one leek, two branches celery, two branches parsley and one branch chervil; add to the soup. Season with a level tablespoon salt and half teaspoon pepper, slowly boil one hour, then remove the .herbs and onions. Cut six slices from a loaf of French bread, place them on a tin. Skim fat from surface of soup, pour over the slices of bread and set them in oven until a nice golden colour. Remove, place the slices in a hot soup tureen, pour the soup over and serve with two ounces of Parmesan cheese, separately.

1833. Rack Of Veal Braise With Glazed Onions

Neatly trim off the spinal bone from a three-pound tender white rack of veal. Arrange a mirepoix (No. 271) at bottom of a braising pan, lay veal over, season with teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg; pour in a tablespoon of melted butter at bottom of the pan. Cover pan, set on fire ten minutes, add a quarter pint white wine and let reduce to a third of the quantity, then pour in one and a half gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Cover pan, set in oven fifty minutes. Remove, place veal on a large dish, arrange a glazed onion garnishing (No. 125) around veal. Skim fat from sauce. Reduce the sauce ten minutes on range, then strain it through a Chinese strainer over the veal and serve.

1834. Charlotte Plombiere

Prepare the same amount of lady-fingers (No. 150) and with them carefully line the bottom and sides of a plain quart pudding mould, then fill up the mould with a vanilla ice cream (No. 42). Unmould on a cold dish, decorate the top and all around with a half pint whipped cream (No. 337) and serve.