Oysters (18)

Celery (86) Anchovies on Toast

Cream, St. Germain

Codfish, Whitney

Larded Tenderloin of Beef, Parisienne

Petit Pois, Francaise

Capon Stuffed with Chestnuts Lettuce Salad

Almond Ice Cream Lady Fingers

141. Anchovies On Toast

Cut out from a stale sandwich loaf of bread six pieces bread one-third of an inch thick, then trim them nicely and cut into one-and-one-half-inch squares. Toast to a good brown colour. Arrange two nice anchovies in oil, cut in half, on each toast. Hash very finely one hard-boiled egg, mix it well with two teaspoons chopped parsley and place it over the anchovies. If desired, finely chopped white onions can be served with the anchovies. Place on a dish with a folded napkin and serve.

142. Cream, St. Germain

Plunge one pound fine split green peas in boiling water and let boil for two minutes; drain and replace them in a saucepan with three quarts cold water, one tablespoon salt, half teaspoon white pepper and a teaspoon sugar. Cover the pan and let boil.

Chop very finely one carrot, one medium onion, one leek, three branches parsley, one ounce lean, raw ham, one branch celery, four branches chives, four branches chervil, and half clove crushed garlic. Place all these articles in a frying pan with one ounce butter and let get a light brown colour, gently mixing meantime; then add all to the soup, also adding two slices French bread one-half inch thick. Mix the whole well with the wooden spoon. Cover the pan again and then let very slowly simmer for one hour and a half. Strain the soup through a sieve into another saucepan, briskly pressing the vegetables through the sieve. Skim off the scum. Shift the pan over a brisk fire and let come to a boil. Add one gill good cream mixed with two egg yolks and one-half ounce butter in small bits. Mix well with the wooden spoon, but do not allow to boil. Pour into a hot soup tureen, plunge in three tablespoons cooked green peas and serve very hot.

143. Codfish, Whitney

Procure three slices fresh codfish one inch thick. Marinade, boil same as bass (No. 25) and keep warm. Scoop out all you can from three large, peeled raw potatoes with a Parisian potato scoop; boil them in salted water for fifteen minutes and keep till required.

Heat in a small saucepan one tablespoon clarified butter, add one tablespoon flour, mix well with wooden spoon until thoroughly heated; then add one and a half gills broth or hot water. Strain half a gill of the gravy in which the fish was cooked into this pan, thoroughly mix and let boil for five minutes. Season with two saltspoons salt and one saltspoon cayenne pepper, adding a raw egg yolk and the juice of quarter of a sound lemon. Set the pan at the corner of the range and mix well with a wooden spoon until well thickened, being careful not to let it boil. Strain through a cheesecloth into another saucepan. Drain the potatoes and add them to the sauce. Heat for three minutes, gently mixing meanwhile. Dress the fish on a hot dish; pour the sauce over, arrange twelve small heart-shaped bread croutons (No. 90) around the fish. Sprinkle a very little chopped parsley over, and lastly decorate with six slices broiled bacon, as per No. 13, and serve very hot.