Celery (86) Olives

Giblets a l'Anglaise

Halibut, Italienne

Potatoes, Hollandaise (26)

Boiled Leg of Mutton, Caper Sauce

Oyster Plants, Sautes with Butter (289)

Red Beans, Bourgignonne

Roast Beef (126)

Escarole Salad (100)

Biscuits Glaces, Parisienne

1242. Giblets A L'Anglaise

Cut the wings, neck, liver, gizzard and heart left over from yesterday into half-inch pieces. Cut into small dice pieces one peeled carrot, one peeled turnip, one white onion, two leeks and two branches of celery. Heat one and a half tablespoons melted butter in a soup pot, add the meat and vegetables and let gently brown for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts water and half pint of tomato sauce (No. 16). Season with a tablespoon salt, half teaspoon pepper and two tablespoons Worcestershire sauce. Tie in a bunch four branches parsley, two branches chervil, one bean garlic, one bay leaf, one clove, a sprig of thyme, and add to the pan. Let slowly cook for one hour, add three ounces raw rice and let slowly boil again for another hour. Remove the bunch of herbs, pour the soup into a soup tureen and serve.

1243. Halibut, Italienne

Place two slices fresh halibut of one and a half pounds each in a frying pan with half ounce butter, half gill white wine, half gill water, half a teaspoon salt and two saltspoons paprika. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, place the halibut in a baking dish, take out the spine bone, pour a sauce Italienne and sprinkle a tablespoon grated Parmesan cheese over, then set in the oven to bake again for fifteen minutes. Remove, decorate all around the fish with slices of lemon and serve.

1244. Sauce Italienne

Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion, brown for five minutes, then add one teaspoon flour and stir for half a minute. Moisten with one gill of demi-glace (No. 122), one gill tomato sauce (No. 16) and half a gill white wine, adding twelve finely chopped mushrooms, half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon each pepper and grated nutmeg. Mix well, then reduce to half the quantity, gently mixing quite frequently meanwhile, and use as directed.

1245. Boiled Leg Of Mutton, Caper Sauce

Procure a tender six-pound leg of mutton. Gently pound the meat with a cleaver, place in a large saucepan, cover with cold water, add two sliced carrots, one sliced turnip, two sliced onions, one sliced leek, two branches celery, two bay leaves, one sprig thyme, two cloves, one bean sound garlic, one heavy tablespoon salt and a teaspoon pepper. Cover the pan and let boil for one hour and ten minutes. Remove the leg, dress on a hot dish and serve with a caper sauce separately.

1246. Caper Sauce

Mix in a saucepan on the fire one and a half tablespoons butter with two tablespoons flour, then pour in a pint white broth (No. 701). Season with half teaspoon salt and saltspoon cayenne pepper, mix well for two minutes, then let the sauce reduce to half the quantity, occasionally mixing meanwhile. Add two tablespoons capers, mix a little and let boil for two minutes. Dilute an egg yolk with a half gill cream and add to the sauce, constantly mixing while heating for one minute. Remove,. pour into a sauce bowl and serve.

N. B. The same quantity of mutton broth can be employed instead of the white broth, but without any salt.

1247. Red Beans, Bourgignonne

Soak a pint red beans in plenty of cold water during night. Drain and place in a saucepan with a quart cold water one medium onion with three cloves stuck in it and one carrot. Tie in a bunch two branches parsley, one branch chervil, a few branches chives and a bean garlic; add to the pan, season with a teaspoon salt and half teaspoon white pepper, cover the pan and let simmer for one and a half hours. Cut half the piece of pork left from yesterday into small dice pieces, add to the beans with a gill claret, lightly mix and let boil for thirty minutes longer. Take up the carrots, onion and herbs. Knead in a bowl a half ounce butter with tablespoon flour and add to the beans; mix well, cook for five minutes, dress the beans on a vegetable dish and serve.

1248. Biscuits Glacis, Parisienne

Place six egg yolks in a copper basin, add two ounces granulated sugar and half bean vanilla. Set the basin on corner of the range and with a whisk beat up for ten minutes. Remove the basin from the range, take up the vanilla bean and beat for five minutes more; then set the basin on the ice, add six finely chopped candied marrons, six chopped candied cherries and one tablespoon of kirsch. Stir with the wooden spoon until thoroughly cold, then add a half pint whipped cream; mix for a minute, fill up six ice-cream paper cases with the preparation and neatly smooth the surface of each with the blade of a knife. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and let freeze for two hours, remove, dress on a cold dish with a folded napkin over and serve.