Oysters (18)

Olives Salted Devilled Almonds (954)

Cressoniere, Illinoise

Filet of Sole, Tartare Sauce (487)

Potatoes, Chassepot (123)

Mutton Chops, Sauce Fermiere Stuffed Tomatoes (30)

Roast Chicken (290) Doucette Salad (189)

Bombe Souveraine

1177. Cressoniere, Illinoise

Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce melted butter, adding one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two branches parsley, the watercress stalks, two cloves and one bay leaf; brown very gently for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts hot water or broth (No. 701). Season with a tablespoon salt, two salt-spoons cayenne pepper and one saltspoon grated nutmeg; lightly mix and let boil for fifty minutes. Heat in a saucepan a half ounce butter, drain and add the watercress leaves, then continually stir while cooking for three minutes. Strain the broth through a cheesecloth into this pan, add two ounces raw rice and slowly boil for thirty minutes more. Dilute one egg yolk in one gill cream, add to the soup, and constantly mix with the spatula while heating without boiling for three minutes. Pour into a soup tureen, add six small slices toasted French bread and serve.

1178. Mutton Chops, Sauce Fermlere

Neatly trim and flatten six tender mutton chops. Season all over with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon melted butter in a frying pan, add the chops, one beside another, and fry rather slowly for six minutes on each side. Dress on a hot dish, one overlapping another, crown-like, pour a hot Fermiere sauce over them and serve.

1179. Fermiere Sauce

Neatly peel and finely chop four sound shallots, and hash also very finely half an ounce very lean, raw bacon; place in a small saucepan with a teaspoon melted butter and brown for five minutes, lightly stirring meanwhile; drain the fat from the pan; add a gill demi-glace (No. 122), half gill tomato sauce (No. 16), half teaspoon freshly chopped parsley and a tablespoon of capers; lightly mix and boil for five minutes. Remove and use as stated.

1180. Bombe Souveraine

Prepare a pint only vanilla ice cream (No. 42). Boil a gill water in a small enamelled pan, add half ounce best quality tea, cover the pan and let stand on a table to infuse until required. Place five egg yolks in a copper basin with two ounces sugar; place the basin on a corner of the range and beat up with a whisk for eight minutes. Take from the range, set the basin on the ice, and briskly mix with the wooden spoon until thoroughly cold. Then strain the tea through a cheesecloth into this basin, mix a little, then add a half pint whipped cream and gently mix with a skimmer. Set a bomb-shaped quart mould on the ice. Line the bottom and sides with the prepared vanilla ice cream, fill up the interior with the tea preparation, line the top with a sheet of white paper, tightly cover; bury it in the vanilla ice-cream pail, with plenty of ice and rock salt around, for one and a half hours. Take up, dip in lukewarm water for a few seconds, unmould upon a cold dish with a folded napkin and serve.