Oysters (18) Olives

Marinaded Tunny (1597)

Potage, Bolivienne

Spanish Mackerel, New Rochelle

Potatoes, Parisienne (711)

Noix of Ham, Port Wine Sauce

Lima Beans, Fourangelle

Roast Capon (378) Romaine Salad (214)

Almond Ice Cream (149)

2468. Potage, Bolivienne

Cut a half pound raw, lean veal into quarter-inch dice pieces, place in a saucepan with two ounces raw, lean ham cut in quarter-inch squares, adding two medium, finely chopped white onions, with two tablespoons melted butter, and lightly brown for ten minutes. Moisten with a quart of broth (No. 701) and four pints of water, season with half teaspoon salt and half teaspoon pepper. Tie together two leeks, two branches celery, one branch parsley and a branch chervil and add to the soup, then let slowly boil for forty-five minutes. Peel, remove seeds and cut into small pieces two medium, fresh red tomatoes, add to the soup and let slowly boil twenty-five minutes. Lift up the bouquet, strew two ounces tapioca into the soup, lightly mixing meanwhile, boil for twenty minutes more, occasionally mixing meanwhile. Pour the soup into a soup tureen and serve.

2469. Spanish Mackerel, New Rochelle

Trim off the fins and remove the head of a three-pound fresh Spanish mackerel. Split it in two through the back, remove the spinal bones, then lay the fish on a lightly buttered tin, cut part downward, and season with light teaspoon salt and three saltspoons paprika. Spread a maitre d'hdtel butter evenly over the fish, set in the oven for twenty minutes, being careful to baste the fish with the butter once in a while. Remove to a table. Pick off the stalks and stale leaves from a quart of fresh spinach, wash it in several changes of water, drain on a colander, then plunge into a saucepan with two quarts boiling water, and a teaspoon salt. Boil for ten minutes, drain on a sieve, press out all the water with a skimmer, then finely chop them and place in a small sauteuse with two egg-yolks, half ounce butter, three saltspoons salt, three salt-spoons sugar, two saltspoons white pepper and half saltspoon grated nutmeg. Sharply stir on the fire with a wooden spoon for two minutes. Spread the spinach with a knife blade over the mackerel, sprinkle two tablespoons fresh bread crumbs over, set in the oven for ten minutes, remove, carefully dress on a hot dish and serve.

2470. Noix Of Ham, Port Wine Sauce

Soak a three-pound piece fresh ham from the round for three hours, remove, wipe well and neatly trim it all around. Place it in a saucepan with a sliced onion, a sprig thyme, a sprig marjoram, one bay leaf, two cloves and two tablespoons melted butter, brown on the fire for fifteen minutes, turn the ham and stir the vegetables once in a while. Moisten with a pint of broth, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16), season with a half teaspoon salt and half teaspoon pepper. Cover the pan, let boil for ten minutes, then set in the oven for two hours, remove, dress the ham on large dish, pour port wine sauce (No. 1087) over and serve.

N. B. Pour entire contents of the pan into the demi-glace (No. 122).

2471. Lima Beans, Fourangelle

Mix in saucepan an ounce butter with one and a half ounces flour and heat for half minute, stirring meanwhile. Moisten with a pint broth (No. 701), mix until it comes to a boil, then season with a light teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, add a pint of shelled, fresh lima beans and half teaspoon chopped parsley, gently mix, cover the pan and let slowly boil for thirty minutes, being careful to lightly mix once in a while. Dilute one egg yolk in a half gill cream and the juice of quarter of a sound lemon and add to the beans, mix while heating for one minute, dress on a hot vegetable dish and serve.