Oysters (18)

Olives Lyons Sausage (582)

Osol Polonaise

Sheepshead, Hongroise Potatoes, Duchesse (304)

Chicken Saute, Florentine

Peas with Lettuce (667)

Roast Sirloin of Beef Romaine Salad (214)

Neapolitan Ice Cream (381)

1423. Osol Polonaise

Bone half a fresh fowl and cut into half-inch pieces. Cut into same size half pound raw beef, two ounces each raw veal and salt pork and place in a saucepan with seven pints cold water. Season with a level tablespoon salt and half teaspoon pepper, set on the fire, and as soon as it comes to a boil skim off the fat; then add one carrot, one turnip two onions and three branches celery. Tie in a bunch two leeks, two branches parsley, one bay leaf, one clove, one sprig thyme and a bean garlic; add to the pan, cover, and let gently simmer for two hours. Remove the vegetables and bouquet, skim off the fat, dredge in two ounces sago, mix well and let boil for fifteen minutes, occasionally stirring at the bottom. Add a gill cream, mix a little, let boil for two minutes, pour into a soup tureen and serve.

1424. Sheepshead, Hongroise

Procure a three-pound piece of fresh sheepshead, scale, suppress the bones, neatly trim and make a few light incisions on the skin. Mix on a plate a half ounce butter, with half teaspoon paprika and a teaspoon anchovy paste, briskly rub it into the fish, place on a dish, and let infuse for thirty minutes. Lay it in a frying pan with a half gill white wine and three saltspoons salt. Cover the fish with a lightly buttered paper, cook on the fire for five minutes and set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish and keep hot.

Mix in a saucepan a tablespoon butter with one and a half tablespoons flour, stir well, then pour in the fish liquor with a half gill milk and six finely sliced canned mushrooms. Mix a little and let boil for five minutes. Dilute an egg yolk with a half gill cream and add to the sauce. Mix well while heating without boiling for two minutes, pour the sauce and sprinkle a little chopped parsley over the fish and serve.

1425. Chicken Saute, Florentine

Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut into twelve even pieces. Place in a frying pan two tablespoons oil and a bean garlic; thoroughly heat for five minutes, remove the garlic, place in the chicken, season with a teaspoon salt, half teaspoon pepper and gently fry for twenty minutes, turning the pieces quite frequently. Drain out the oil, then add six finely chopped shallots and one finely chopped, seeded green pepper Stir well and cook for five minutes longer, stirring lightly meanwhile. Pour in a half gill sherry, one gill each fresh tomato juice and demi-glace (No. 122), half teaspoon freshly chopped parsley and half teaspoon of chopped chives. Mix well and cook on the range for twenty minutes more, lightly mixing once in a while, and dress the chicken on a hot dish. Reduce the sauce for five minutes, squeeze in the juice of a quarter lemon, pour the sauce over chicken, arrange six heart-shaped bread croutons (No. 90) around and serve.

1426. Roast Sirloin Of Beef

Trim off a little of the fat from around a two-and-a-half-pound boned piece tender sirloin of beef. Season all around with a teaspoon salt and half teaspoon pepper, then place it in a roasting tin, spread a little fat over, pour two tablespoons water in the pan and set in the oven to roast for forty-five minutes, being careful to turn and baste it once in a while. Remove, dress on a hot dish, skim off the fat from the surface of the gravy, then pour gravy over the beef, decorate with a little watercress and serve.