Celery (86) Anchovies (141)
Potage, Puree Colbert
Brook Trout with White Wine
Potato Croquettes (390)
Fresh Beef Tongue with Risotto
Roast Chicken with Cress (290)
Lettuce Salad (148)
Ice Cream Praline
Separate the leaves from the stalks of two heads green chicory, wash well and drain, then plunge in a quart boiling water for five minutes; drain, place in a saucepan with one and a half ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour and stir well while heating for three minutes. Moisten with three quarts water, adding one onion with two cloves stuck in it, two branches each celery and parsley. Season with a light tablespoon salt, a saltspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well and let gently simmer for one and a half hours, strain through a sieve into a basin, then replace in the saucepan, add a gill milk and let boil for five minutes. Dilute two egg yolks with a half gill cream, add to the puree, mix while heating without boiling, for five minutes, strain through a Chinese strainer into a soup tureen and serve with six poached eggs separately.
Carefully draw through the gills three fresh brook trout, clean well and wipe; place in a frying pan with a half ounce butter, two branches parsley, the juice of a quarter lemon, a gill white wine, half teaspoon salt and two saltspoons pepper. Cover with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, arrange on a hot dish, remove the parsley, pour the gravy over and serve.
Place a mirepoix (No. 271) in a braising pan and lay a small fresh beef tongue over. Season with a teaspoon salt and half teaspoon white pepper, adding half pint water, half pint demi-glace (No. 122) and half pint tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven for one hour and forty-five minutes. Remove, plunge the tongue in cold water for five minutes, take up, remove the skin with a coarse towel and neatly turn all around. Prepare and dress a risotto (No. 225) on a large hot dish, place the tongue on top of the rice, skim the fat from the surface of the gravy, strain the gravy over the tongue and serve.
Heat a tablespoon butter in a frying pan, add one finely minced green pepper and one finely minced onion, lightly brown for five minutes, tossing a little meanwhile, then add one pint well-drained canned flageolets. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar and cook for five minutes, tossing them well meanwhile. Then add two peeled and crushed red tomatoes and one tablespoon butter. Mix well and cook for ten minutes more, occasionally mixing, dress on a vegetable dish and serve.
Place three ounces almonds, shells and all, in a copper basin with three ounces granulated sugar and a tablespoon water; place on the fire and constantly stir with a spatula until a nice brown colour. Take from the fire and pour into a lightly oiled tin, let get cold, then place and pound in a mortar to a fine dust.