Oysters (18)

Celery (86) Olives

Cabbage Soup

Codfish, Hollandaise

Small Steaks, Bearnaise

Baked Tomatoes (841) Celery Braise (359)

Leg of Lamb, Mint Sauce (392)

Dandelion Salad (606)

Bombe Printaniere

975. Cabbage Soup

Remove all outer leaves and core of a very small green cabbage. Cut into small pieces, wash well in cold water, drain. Place in a saucepan with half ounce butter, set the pan on the fire and cook till the moisture is nearly evaporated, or about ten minutes, frequently mixing meanwhile. Moisten with three quarts white broth or water. Season with two light teaspoons salt and half teaspoon white pepper; add a two-ounce piece salt pork, one medium carrot and one onion. Cover pan and let boil for thirty minutes. Peel and wash two large, raw potatoes. Cut in quarters, finely slice and add to the soup. Re-cover the pan and let boil for one hour. Remove the pork, carrot and onion. Pour the soup into a hot soup tureen and serve.

976. Codfish Hollandaise

Remove bones from a three-pound piece of very fresh codfish. Place in a lightly buttered baking dish, cut two peeled, raw potatoes into olive shapes, arrange around the fish; season all over with a teaspoon salt and half teaspoon white pepper. Sprinkle four sound, finely chopped shallots over the fish, pour half gill white wine around. Set in the oven to bake for forty minutes. Remove, sprinkle over a half teaspoon chopped parsley and serve.

977. Small Steaks, Bearnaise

Procure six small sirloin steaks of four ounces each. Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly turn over the steaks in the seasoning. Arrange on broiler and broil for five minutes on each side. Spread a hot Bearnaise sauce (No. 34), on a hot dish, arrange steaks over the sauce and serve.

978. Bombe Printaniere

Prepare a pint only of vanilla ice cream (No. 42), and keep in the freezer until required.

Bury a bomb-shaped mould in the ice. Place four egg yolks in a copper basin with two ounces sugar and one tablespoon maraschino; set on corner of range and whisk up for eight minutes. Remove, place basin on ice and briskly stir with a wooden spoon until thoroughly cold. Add a half pint whipped cream, mix for one minute, and keep the basin on the ice until required. Finely chop up four ounces candied fruits and place in a bowl with a teaspoon rum. Remove mould from ice, wipe the inside and line the mould with the chopped fruits. Place the vanilla ice cream all around the mould, then fill up the mould with the cream preparation. Lay a sheet of white paper on top of the cream. Cover the mould very tightly, so as to prevent water from getting in. Bury the mould in the vanilla ice cream tub for two hours. Remove, unmould on a folded napkin and serve.