Oranges (104) Boiled Grits (131)

Eggs Molet, Villeroi Boiled Salt Mackerel (904)

Chicken Livers en Brochettes (600)

Potatoes, Pont Neuf (647)

Cornmeal Muffins (51)

1971. Eggs Molet, Villeroi

Prepare a Villeroi sauce (No. 1460), pour in a half gill hot milk, mix well and keep hot. Boil twelve fresh eggs for five minutes, take up and plunge again in cold water for a minute, shell, arrange on a deep dish, pour the sauce over and serve.


Cold Salmon Patty Lamb Breast, Hongroise

Green Corn (1864) Choux, a la Creme (335)

1972. Cold Salmon Patty

Cut two pounds fresh halibut into small pieces and place in a mortar, thoroughly pound, add two ounces bread panade (No. 1795), an egg, a teaspoon salt, two saltspoons cayenne, a saltspoon each grated nutmeg and mixed ground allspice. Thoroughly pound again, then add one by one the yolks of three eggs, continually pounding meanwhile, remove and press through a wire sieve into a bowl, and keep on the ice until required.

Remove the skin and bones from a two-pound piece of fresh salmon and cut into strips two inches long by a half inch thick. Heat a tablespoon of melted butter in a saucepan, add six finely chopped shallots and gently brown for three minutes. Moisten with one and a half gills white wine, add a half teaspoon freshly chopped parsley, two saltspoons white pepper and let boil for five minutes; drop in the salmon and again boil for five minutes, remove and let cool off. Prepare two pounds pie paste (No. 117), and roll out three-quarters of amount on a lightly floured table to a quarter inch in thickness. Lightly butter a medium patty mould, place on a pastry tin and line interior with the paste. Spread a quarter of the force at bottom of mould, carefully spread a half teaspoon anchovy essence and sprinkle a very little finely chopped truffles over. Arrange a third of the salmon, another layer of force, a half teaspoon anchovy essence and sprinkle a little more truffles over them, then another layer of salmon, and so on until finished. Neatly smooth the last layer of force to dome shape, arrange a bay leaf in the centre on top and spread two ounces of butter over the surface.

Roll out the remaining paste to a quarter-inch thick, cover top with it and carefully press the two edges of paste together. With a pastry pincers pinch the edges all around, make a deep incision in the centre on top, egg surface, then set in oven for one hour and thirty minutes. Bring it to oven door, strain the salmon broth and pour it through aperture in the centre of patty, reset in oven for twenty-five minutes more, remove and let stand for thirty minutes.

Melt three-quarters pint jelly (No. 1879) and with it fill up the patty, place in a cool place and let thoroughly cool. Dress on a cold dish with a folded napkin, arrange three ounces chopped jelly around the base of the patty, decorate with a few lettuce leaves and serve.

N. B. If any of the patty is left over, wrap it in a clean cloth and keep in the ice box.

1973. Lamb Breast, Hongroise

Cut two and a half pounds breast of lamb into one-inch squares. Season with a teaspoon salt and a half teaspoon paprika, place in a small roasting pan, lightly baste with a little melted butter, set in a brisk oven for forty minutes or until a nice golden colour, being careful to turn the pieces once in a while, remove and keep hot.

Place four ounces raw rice in a saucepan, moisten with a pint broth, add one ounce butter, season with a half teaspoon salt and a saltspoon paprika. Cover and set in the oven for thirty-five minutes, remove, pour in a half gill cream and two saltspoons grated Parmesan cheese, briskly stir, then dress on a dome-shaped hot dish and arrange the lamb on top of rice. Skim fat from gravy in pan, pour in a gill pure tomato juice, boil for five minutes, then pour over the breast, sprinkle a little chopped parsley over and serve.