Oysters (18) Radishes (58) Canapes, Moreno Russe (355) Potage, Rouennaise Filet of Halibut, Chevreuse Potatoes, Dauphine (415)

Duckling Braise a l'Orange (1863) French Flageolets, Cubannaise Roast Leg of Mutton, Currant Jelly (522) Doucette Salad (189) Pistache Ice Cream (645) Langues de Chats (890)

2710. Potage, Rouennaise

Cut in half-inch squares one pound lean raw mutton, and in quarter-inch pieces two white turnips, a good-sized onion and three leeks. Place mutton and vegetables in a saucepan with an ounce butter and nicely fry for ten minutes, frequently stirring meanwhile. Moisten with two and a half quarts broth (No. 701), season with a teaspoon salt and a half teaspoon pepper, then let slowly boil for fifteen minutes. Add two ounces rice and one good-sized, peeled raw potato cut in quarter-inch squares, then let slowly boil for forty-five minutes. Add half ounce butter and half gill cream, mix well, boil for three minutes, skim fat off surface, pour soup into a tureen and serve.

2711. Filet Of Halibut, Chevreuse

Procure a three-pound piece of the tail part of a fresh halibut, split in two, remove spinal bone and skin, then cut each half in three slanting equal pieces. Neatly flatten, season with a teaspoon salt and half teaspoon pepper, fold in two and lightly beat with the blade of a knife.

Pare them to heart-shaped forms, place in a lightly buttered sautoire, add half gill white wine, gill water, branch parsley, juice of a quarter lemon and three saltspoons salt. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up filets and dress on a hot dish, crown-like. Reduce gravy on range to a glaze, then pour in one and a half gills tomato sauce (No. 16), mix well and let boil for eight minutes. Shift pan to corner of range, incorporate little by little half ounce butter, sharply mixing with whisk while adding, strain sauce over fish and serve.

2712. French Flageolets, Cubannaise

Open a pint can French flageolets, plunge in a pint boiling water, boil for five minutes and drain on a sieve. Heat one and a half tablespoons melted butter in a saucepan, add one each chopped onion and seeded green pepper and gently brown for five minutes, frequently stirring meanwhile.

Peel, cut in halves, remove seeds, then cut in small pieces two large red tomatoes and add to pan with flageolets. Season with half teaspoon each salt and sugar, two saltspoons pepper, mix well and gently cook for fifteen minutes, occasionally stirring meanwhile. Mix on a saucer a teaspoon butter with teaspoon flour and add to flageolets, mix until well thickened, dress flageolets in a vegetable dish and serve.