Clams (1457)

Celery (86) Salted Almonds (954)

Puree of Tomatoes, aux Pates.

Pickerel, Creole

Potatoes, Anglaise (185)

Capon au Gros Sel Spinach au Veloute

Roast Leg of Lamb (392) Doucette Salad (189)

Matron Ice Cream (854)

1760. Pur£E Of Tomatoes, Aux Pates

Plunge three ounces Italian paste in a pint of boiling water with three saltspoons salt, boil ten minutes and drain on a sieve. Prepare a tomato puree (No. 457), but substitute Italian paste for the vermicelli, boil five minutes, pour soup into a tureen and serve.

1761. Pickerel, Creole

Cut head off and neatly trim a fresh pickerel of about three pounds, split in two and remove spinal bone. Lay fish on a lightly buttered tin, season with a teaspoon salt and half a teaspoon pepper, divide half ounce butter in little bits over surface, squeeze over juice of half a sound lemon, set in oven fifteen minutes, remove and transfer fish to a baking dish. Pour a Creole sauce (No. 507) and sprinkle a tablespoon grated Parmesan or Swiss cheese over fish, set in oven for fifteen minutes more, remove, cut half a lemon in thin slices, arrange around fish and serve.

1762. Capon Au Gros Sel

Cut off head and feet from a tender three-and-a-half-pound capon, singe, draw, wipe and truss. Cover all around with thin slices larding pork, tie around firmly with string, lay in a saucepan with six small carrots, six small round white turnips, four branches parsley and two branches chervil, tied together. Pour in sufficient water to cover capon, season with good teaspoon salt, half teaspoon pepper, cover pan and gently boil for thirty minutes. Add six medium white onions, let slowly boil for one hour, lift up capon, untie, remove lard and untruss. Place on a hot dish, arrange vegetables - except parsley and chervil - around, sprinkle a teaspoon coarse salt over and serve. Remove fat from surface of capon broth and strain it into white broth pot (No. 701).

1763. Spinach Au Veloute

Pick off stalks, remove stale leaves and thoroughly wash three quarts fresh green spinach plunge in a gallon boiling water with a tablespoon salt, boil ten minutes, thoroughly drain on sieve; with a skimmer press out water, chop very finely, then place in a saucepan. Mix in another saucepan one and a half tablespoons melted butter with two level tablespoons flour. Pour in three-quarters of a pint white broth (No. 701), mix well until it comes to a boil, let reduce to half, then strain sauce through a Chinese strainer into spinach, adding half teaspoon salt, half teaspoon sugar, a saltspoon cayenne, a saltspoon grated nutmeg and half ounce good butter. Mix well, place pan on fire and cook for ten minutes, frequently stirring meanwhile, remove, dress on a vegetable dish, smooth all around to dome form, arrange six heart-shaped bread croutons around and serve.