Radishes (58) Olives

Potage, Longchamps

Red Snapper, Hunter Style Potatoes, O'Brien

Squabs, Valencienne (1009) Fried Cucumbers

Roast Ribs of Beef (126) Escarole Salad (100)

Babas au Madere

1712. Potage, Longchamps

Heat two tablespoons butter in a large saucepan, add three finely sliced leeks, one finely sliced onion, two ounces salt pork cut in small pieces, two bay leaves, one clove and two branches parsley, then brown for ten minutes, occasionally stirring meanwhile; add one pint wellpicked and thoroughly washed leaves of sorrel, cook for five minutes longer, stirring meanwhile; then add three large peeled, sliced sound cleaned potatoes, moisten with one quart broth and two and a half quarts water, season with a teaspoon salt and a half teaspoon pepper, mix well, cover pan and gently cook for two hours, mixing once in a while. Remove, press puree through a sieve into a basin, then through a Chinese strainer into another saucepan, reset on fire, crack in two ounces vermicelli, lightly mix and boil fifteen minutes, then pour in a half pint milk, a half gill cream and a half ounce good butter, boil five minutes more, pour into a soup tureen and serve.

1713. Red Snapper, Hunter Style

Neatly trim and bone a three-pound piece very fresh red snapper, season with a teaspoon salt and a half teaspoon pepper. Finely chop six very small sound shallots, place in a frying pan with a half ounce of butter, and gently brown three minutes. Arrange fish on top, pour in a gill white wine, two branches parsley and juice of half a lemon; let reduce on fire until the liquor is nearly evaporated, add six sliced canned mushrooms, one gill demi-glace (No. 122) and a half gill tomato sauce. Cover fish with lightly buttered paper, boil for five minutes, then set in oven twenty-five minutes. Remove, dress fish on a hot dish, remove parsley, pour sauce and sprinkle a little finely chopped parsley over and serve.

1714. Potatoes, O'Brien

Cut four good-sized, well-washed, peeled sound potatoes into one-third-inch-square pieces, wash again and drain. Plunge in boiling fat and fry for ten minutes, lift up, drain well, place them in a frying pan with one tablespoon melted butter, three sweet red peppers cut in small squares and half teaspoon salt; lightly brown for ten minutes, frequently tossing meanwhile, pour into a hot dish and serve.

1715. Fried Cucumbers

Peel two large fresh cucumbers, then cut them crosswise in one-inch pieces, and cut each piece in quarters. Remove the spongy part and seeds, place in one quart cold water with a teaspoon salt and let soak for thirty minutes. Drain and place in a small saucepan with a half ounce butter, two gills water, a teaspoon powdered sugar, two saltspoons salt, a tablespoon vinegar, half a saltspoon cayenne and one white onion cut in quarters. Cover pan and let cook for fifteen minutes. Drain, roll in a frying batter (No. 204), then drop in boiling fat and fry for ten minutes, remove, drain on a cloth, dredge a teaspoon salt over them, dress on a cloth with folded napkin, and serve with one gill hot tomato sauce (No. 16) separately.

1716. Babas Au Madere

Prepare babas the same as No. 687, but substitute same quantity of Madeira wine for the rum.