Radishes (58) Olives

Puree Soubise

Fried Pompano, Horly

Potatoes, Chassepot (123)

Mutton Steaks, Sauce Poivrade

Fried Eggplants (460)

Spinach with Cream (399)

Roast Snipes (213)

Lettuce Salad (148)

Pineapple Pudding (128)

1307. Puree Soubise

Finely slice six sound, peeled onions, place in a large saucepan with one and a half ounces butter and cook for fifteen minutes, frequently stirring meanwhile; add two and a half ounces flour and stir well while heating for two minutes. Pour in one and a half quarts white broth (No. 701) and a pint and a half milk; add two branches each parsley and celery, season with one and a half teaspoons salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let simmer for forty minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add half ounce good butter, lightly mix, and serve.

1308. Fried Pompano, Horly

Lift up the filets from two medium, fresh pompano of one pound each. Skin them, season with a teaspoon salt and half a teaspoon pepper, roll in flour, then dip in beaten egg and roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, dress on a hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with one gill hot tomato sauce (No. 16) separately.

1309. Mutton Steaks, Sauce Poivrade

Procure three three-quarter-pound steaks from a tender leg of mutton. Make a few incisions around the skin of each, season with a teaspoon salt and half teaspoon pepper, neatly rub with a tablespoon oil, arrange on the broiler and broil for seven minutes on each side. Remove, dress on a dish, pour a poivrade sauce (No. 546) over the steaks and serve.