Olives Oysters (18) Radishes

Pur^e, Oriental

Kingfish, Maitre d'Hotel (792)

Potatoes, Polonaise (1008)

Duckling Curry, Lucknow Fried Parsnips

Roast Saddle of Lamb, Mint Sauce (2482)

Doucette Salad (189)

Strawberry Ice Cream (431)

Small Neapolitan Cakes (524)

2798. Puree, Oriental

Finely slice a small onion, four shallots, a green pepper, bean garlic, twelve well-washed fresh okras, the meat of the eggplant from lunch, a quarter-pound piece peeled and seeded pumpkin and six small, peeled Jerusalem artichokes. Place these ingredients in a soup pot with an ounce butter and a teaspoon curry powder, cook over a brisk fire for fifteen minutes, frequently stirring with a wooden spoon meanwhile. Add a half pint fresh crushed tomatoes, moisten with three quarts water, the milk and grated fibres (meat) of a medium cocoanut and a two-ounce piece dried, crushed bacon. Season with a teaspoon salt, half teaspoon pepper, sprig thyme, bay leaf and two cloves. Cover pot and let simmer on corner of range for two and a half hours, being careful to mix once in a while. Remove, press puree through sieve into a vessel, then through Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.

2799. Duckling Curry, Lucknow

Cut in two-inch-long julienne strips one each small carrot, turnip and seeded green pepper, a celery root, bean garlic and peeled and cored apple. Place all these articles on a plate with two peeled, seeded, fresh-chopped red tomatoes. Singe, cut the head and feet off a tender four-pound duckling, neatly draw and wipe, then cut in twelve equal pieces. Melt a good tablespoon butter in saucepan, add duckling and gently brown for fifteen minutes, being careful to turn the pieces once in a while. Sprinkle in a tablespoon flour and good teaspoon curry powder, mix well with spatula for three minutes, moisten with pint broth and season with a heavy teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Tie in a bunch a sprig thyme, bay leaf, clove, sprig tarragon, branch parsley and piece lemon rind, then add to duck with all the waiting vegetables. Thoroughly mix, cover pan, cook on range for ten minutes, then set in oven for forty-five minutes. Remove, take up bouquet, scoop out white part of a fresh cocoanut, place in mortar with two tablespoons cream, then pound to a paste, strain through cheesecloth into saucepan and mix well while heating for two minutes.

Dress duck on a hot dish, arrange a boiled rice (No. 490) around, and serve with Bombay duck, chutney, etc., separately.

2800. Fried Parsnips

Peel six medium parsnips, cut in one-and-a-half-inch pieces, then cut each in one-third-inch-square strips. Wash in cold water, place in saucepan and pour in enough hot water to cover, then add half a lemon and a teaspoon salt. Cover pan, let gently boil for forty-five minutes, drain, then place in a deep dish. Squeeze over the juice of half a lemon, adding a teaspoon chopped parsley, half teaspoon salt, two saltspoons pepper and two tablespoons oil, mix well and let infuse from thirty-five to forty minutes.

Prepare a frying batter (No. 204), plunge parsnips into it, roll well, then drop in boiling fat and fry for ten minutes, turning with skimmer once in a while. Lift up, drain on a cloth, dress on a hot dish and serve.