Clams (1487)

Olives Sardines (1148)

Cream St. Germain (142) au lait d'Amande

Sheepshead, Mariniere

Duckling Sautd, Italienne Potatoes, Anglaise (185)

Cauliflower au Gratin (1329)

Saddle of Mutton with Currant Jelly

Romaine Salad (214) Raspberry Ice Cream

1974. Cream Bt. Germain Au Lait D'Amande

Scald, peel and thoroughly pound a quarter pound almonds, place in a saucepan with a half pint milk and boil for thirty minutes. Strain through a cheesecloth into the St„ Germain, mix well, boil for five minutes, pour into a soup tureen and serve.

1975. Sheepshead, Marlniere

Scale and bone a three-pound piece fresh sheepshead, place in a sautoire, add one ounce butter, one gill white wine, the juice of quarter of a lemon, half a teaspoon salt and three saltspoons pepper. Cover the fish with a sheet of buttered paper, boil for five minutes, set in oven for fifteen minutes, then bring it to the oven door. Add twelve freshly opened mussels, six freshly opened oysters, six shrimps (cooked) and six canned mushrooms. Reset in the oven for ten minutes more, remove, lift fish with a skimmer, place on a dish and keep hot.

Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, strain the fish liquor into pan, add a gill cream, mix until it comes to a boil, then add the garnishing; lightly mix, cook for two minutes, pour over the fish, sprinkle a little freshly chopped parsley over all and serve.

1976. Duckling Saute, Italienne

Singe, cut off head, also the feet at first joint, of a tender four-pound duck, draw and neatly wipe, then cut into twelve even pieces. Heat one and a half tablespoons melted butter in a sautoir, add the duck, one piece beside another, season with a teaspoon salt, half teaspoon pepper, and nicely fry for ten minutes on each side or until a nice golden colour. Add six finely chopped shallots, six well-washed and sliced fresh mushrooms, and brown for five minutes more; add ten stoned, sliced, large olives, the juice of two oranges, one gill pure tomato juice, one gill demi-glace (No. 122) and two ounces cooked ham cut in small squares; gently toss, cover pan and slowly cook for forty minutes, dress duck on a hot dish, pour all the contents of pan over and serve.

1977. Saddle Of Mutton With Currant Jelly

Pare a small saddle of mutton, remove the red skin from surface, make a few crisscross incisions on top of fat and remove kidneys and all inside fat. Firmly tie it to keep in perfect shape, lay in a roasting pan, lightly baste the surface with melted butter, pour two tablespoons of water into the pan, season with a level tablespoon salt, half teaspoon pepper, and set in the oven to roast for an hour and ten minutes, turning and basting it with its gravy occasionally. Remove, let stand for ten minutes, untie, dress on a dish, skim fat off surface of gravy, then pour it over the saddle and serve with currant jelly separately.

1978. Raspberry Ice Cream

Press a pint fresh, clean raspberries through a sieve into a bowl. Prepare a vanilla ice cream preparation (No. 42) and when strained into the freezer add the raspberry puree, with two tablespoons Swiss kirsch, thoroughly mix with the spatula, then proceed to freeze and serve same as vanilla.