Olives Clams (1457) Tomatoes (765)

Bisque, Bonne Bouche

Sheepshead, Hongroise (1424) Potatoes, Marquise (1044)

Chicken Saute, Parmentier

Succotash (2090)

Roast Ribs of Beef (126) Romaine Salad (214)

Vanilla Ice Cream (42) Macaroons (43)

2282. Bisque, Bonne Bouche

Cut half a medium raw fowl in very small pieces (meat and bones), place in a large saucepan with half a sliced carrot, a sliced onion, two sliced leeks, a sliced branch celery and two ounces butter. Set pan on brisk fire and brown fifteen minutes, then add two ounces flour, stir well and lightly brown six minutes more, lightly stirring meanwhile. Pour in a quart white broth (No. 701), one pint of demi-glace (No. 122), one pint pure tomato juice, and add two branches parsley, one branch chervil, one bay leaf and one clove. Season with teaspoon salt, two salt-spoons cayenne and a saltspoon grated nutmeg, mix well and simmer one hour. Skim off fat once in a while. Place six fresh chicken livers in a small saucepan with tablespoon melted butter, the scraped red part of a carrot, three chopped shallots, one crushed bay leaf, saltspoon thyme, and gently brown on brisk fire five minutes. Pour in half gill sherry. Cover pan and cook ten minutes. Transfer the whole to a mortar and pound to a pulp, then add the pulp, little by little, to the soup, mix while boiling five minutes. Add an ounce butter in little bits; mix well.

Pass the soup through a sieve into a basin, then through a cheesecloth into a tureen and serve with croutons, separately.

*Use turkey left over from yesterday

2283. Chicken Saute, Parmentier

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, neatly wipe and cut in twelve even pieces. Heat two tablespoons melted butter in a sautoire, arrange in the chicken, season with teaspoon salt and half teaspoon pepper, and gently brown ten minutes on each side. Add one ounce ham cut in small squares, six small chopped shallots, and brown five minutes. Remove butter from bottom (and save it). Pour a gill white wine on the chicken and let reduce on fire until nearly dry, then add two gills demi-glace (No. 122), six sliced, canned mushrooms, juice of quarter of a lemon, half a bean sound, chopped garlic, half teaspoon finely chopped parsley and half teaspoon chopped chives. Mix well. Cover sautoire and cook for fifteen minutes. Dress chicken on a large dish, pour sauce over, arrange a potato noisette (No. 321) around the chicken and serve.