Celery (86) Olives

Purde of Tomato with Tapioca

Bluefish, Bombay Potatoes, Chassepot (123)

Veal Chops, Deleier

String Beans, Poulette

Roast Squab au Cresson

Pudding, Olga

827. Puree Of Tomato With Tapioca

Have in a saucepan one ounce lean, raw ham cut into small pieces, half small sliced carrot, one sliced onion, two sliced leeks,half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean finely crushed garlic, adding one ounce good butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two tablespoons flour, briskly stir; add one and a half pints fresh, crushed red tomatoes or same quantity canned tomatoes and two quarts hot broth or water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a heavy teaspoon salt, one tablespoon fine sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes. Plunge two ounces tapioca into half pint boiling broth. Mix well with a wooden spoon for one minute and let cook for fifteen minutes, occasionally mixing. Strain the tomato puree through a Chinese strainer into another saucepan, add the tapioca with broth to the tomato; gently mix, boil for five minutes, pour into a tureen and serve.

828. Bluefish, Bombay

Make six light incisions on the skin side of half a fine fresh bluefish of three pounds. Evenly dredge half teaspoon anchovy essence over; place the fish on a cold dish, cover it with another and let infuse for one and a half or two hours in a cool place. Arrange it on a lightly oiled double broiler. Place over a charcoal fire where the fish is to be broiled the shredded meat of a fresh cocoanut; then place the fish right over; cover the fish to prevent the smoke of the cocoanut from escaping and broil for ten minutes on each side. Remove, dress on a hot dish. Prepare an anchovy butter as per No. 62 and spread it over the fish. Decorate with six pieces lemon and parsley greens and serve.

829. Veal Chops, Deleier

Neatly trim and flatten six tender veal chops. Season all around with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a sautoire, add the chops one beside another and cook for six minutes on each side on a brisk fire, then add one finely minced red carrot, one minced onion and a good-sized red tomato cut into small pieces. Moisten with two gills white broth, cover the pan and slowly cook for ten minutes. Finely hash a branch white celery, the rind of a quarter of an orange and one blade foelie of nutmeg. Reduce this in a small frying pan with a tablespoon butter for five minutes on the fire; add one tablespoon flour, mix lightly, add half gill sherry, thoroughly mix and add to the chops; mix a little. Cook the whole for ten minutes longer. Dress the chops on a hot dish, pour the garnishing over and serve.

830. String Beans, Poulette

Open and drain well a pint can string beans. Plunge in boiling water for two minutes; remove, drain and place in a frying pan. Heat a tablespoon butter in a very small saucepan, add a tablespoon flour, mix well, then pour in half gill cold milk and half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground nutmeg; thoroughly mix and let boil on the fire for one minute.

Dilute an egg yolk with a tablespoon milk and gradually add to the sauce, continually mixing while doing so. Then strain the sauce into the beans. Squeeze in the juice of quarter of a lemon, sprinkle over half teaspoon fresh chopped parsley. Mix well and slowly heat, without boiling, for two minutes. Transfer the beans into a hot, deep dish and serve.

831. Roast Squabs With Watercress

Cut off at the first joint the legs and necks of six fat, tender squabs. Singe, draw, neatly wipe and truss; lay a very thin slice larding pork on the breasts of the birds. Place in a roasting tin. Season with half teaspoon salt and two saltspoons white pepper. Pour two tablespoons cold water into the pan; then set in the oven to roast for eighteen minutes, turning over once in a while, at the same time basting with their own gravy. Remove, untruss and place on a large dish. Decorate with a little fresh watercress, skim the fat from the gravy, strain over the squabs and serve.

832. Pudding, Olga

Boil a pint milk with a clove in a saucepan, add two ounces butter and mix well until the butter is melted; remove the pan to the table, take up the clove, add three ounces sugar and three ounces flour. Mix again with a wooden spoon for five minutes, add three egg yolks one by one, mixing for a minute at one-minute intervals. Beat the whites of the eggs to a stiff froth and gradually add to the pan, gently mixing with skimmer meanwhile. Add six crushed macaroons (No. 43), one ounce finely chopped cedrat and one tablespoon kirsch; lightly mix with the skimmer. Lightly butter and sugar a quart pudding mould and drop in the preparation. Lay the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty minutes. Remove, unmould on a hot dish. Pour an apricot sauce prepared as per No. 549 over the pudding and serve.