Clams (1457)

Celery (86) Salted Peanuts 954

Puree Crecy, Stanley

Filets of Red Snapper Potatoes Noisette (321)

Filet of Beef, Bowers String Beans, Orleannaise (2233)

Roast Chicken with Watercress (290)

Tomato Salad (461)

Babas au Fruits (930)

2422. Puree Crecy, Stanley

Scrape, wash and drain eighteen small new carrots, finely slice and place in a saucepan with two sliced onions and four sliced branches celery. Add one ounce butter, set the pan on the fire and constantly stir with a wooden spoon for ten minutes, add two ounces raw rice, moisten with two quarts broth (No. 701) and season with teaspoon salt, teaspoon sugar and half teaspoon pepper. Cover the pan and let slowly boil for fifty minutes, strain the broth through a sieve into a basin, place the vegetables on strainer in a mortar and pound to a puree, then add it to the broth, sharply mix with a whisk, strain the soup through Chinese strainer into a saucepan, add half pint cooked fresh peas. Let come to a boil, add a half ounce butter, mix well, then pour into a soup tureen and serve.

2423. Filets Of Red Snapper

Bone and skin a three-pound piece fresh red snapper, then cut it in six equal filets. Season with a teaspoon salt and half teaspoon white pepper, well divided, dip each piece in cold milk and lightly roll in flour. Heat one tablespoon melted butter in frying pan, lay in the filets one beside another and fry for five minutes on each side, then set to bake in the oven for ten minutes. Remove, arrange on a hot dish, squeeze the juice of half a lemon over them, sprinkle half teaspoon freshly chopped parsley on top, add an ounce of butter to the pan, shuffle the pan on the fire until it attains a nice brown color, add half teaspoon anchovy essence, mix well, pour over the fish and serve.

2424. Filet Of Beef, Bowers

Neatly trim off the fat and skin from a two-and-a-half-pound piece fine filet of beef. Have fifteen very thin strips of raw, lean ham, then with a small larding needle carefully lard the top of the filet with the pork, and underneath with the ham. Lay the filet in an oval earthern or stone jar, add one sliced carrot, one sliced onion, one crushed bean of garlic, two branches parsley, one branch chervil, sprig thyme, sprig sage, blade mace, two bay leaves, one clove, two tablespoons tarragon vinegar, one gill white wine, half a gill sherry, tablespoon cognac and two gills water, season with a heaping teaspoon salt and half teaspoon freshly crushed black pepper. Cover the vessel and let infuse in a cool place eight hours at least. Lift it up, place it on a small roasting tin, baste with a little melted butter and set in a lively oven for thirty-five minutes, remove, dress on a hot dish and keep hot. Place the marinade in a saucepan and let reduce on the open fire till nearly dry, then pour in one and a half gills of demi-glace (No. 122) and boil for five minutes.

Pick off the stems from a pound of sweet grapes, place them in a frying pan with tablespoon melted butter and brown till a nice golden colour, arrange them around the filet, strain the sauce over and serve.