Oysters (18)

Celery (86) Salted Almonds (954)

Potage au Calves Feet

Red Snapper, Court Bouillon

Potatoes, Marquise Veal Chops, San Francisco

String Beans and Peas, Panaches Roast Beef a l'Anglaise (447)

Dandelion Salad (606)

Peach Ice Cream Macaroons aux Pistache

1042. Potage Au Calves Feet

Wash in cold water two fresh calves' feet, then place in a stock pot, with a pound knuckle of veal, a beef marrowbone and any scraps of raw veal, beef and chicken on hand. Moisten with three and a half quarts water. Season with a level teaspoon salt and half teaspoon white pepper; place the pot on the fire, and as soon as it comes to a boil skim off the scum. Add a sliced carrot, two sliced onions, two sliced leeks, two sliced branches celery, four branches parsley, a branch chervil, one clove, one sprig bay leaf, one saltspoon thyme and one bean sound garlic. Cover the pan and let very slowly simmer for two hours. Lift up the calves' feet, plunge them into cold water for two minutes; bone them and cut the meat into half-inch-square pieces and keep on a plate. Heat in a saucepan a half ounce melted butter, add one ounce flour, stir with a wooden spoon until a nice light brown, then strain broth into the pan; add two tablespoons sherry and two tablespoons Worcestershire sauce. Mix well with a whisk for two minutes; add the meat from calves' feet, boil for ten minutes, then add half a peeled and seeded sound lemon, finely sliced.

Mix a little and serve.

N. B. All meat, bones and vegetables left remaining from the soup add to the demi-glace pot (No. 122).

1043. Red Snapper, Court Bouillon

Finely slice a peeled carrot, one turnip, one onion, two branches parsley; add two cloves, two bay leaves and one sprig of thyme; place all these articles in a fish kettle, with a gallon of water, a half gill white wine, half gill vinegar, half a sliced lemon, one tablespoon salt and half teaspoon pepper; let boil for fifteen minutes. Plunge in a three-pound piece fresh boiled red snapper and let slowly boil for twenty-five minutes. Remove, dress on a dish with a folded napkin and serve with a little melted butter separately.

1044. Potatoes, Marquise

Prepare a potato brioche preparation as per No. 91. Slide a denti-lated fancy tube at the bottom of a pastry bag, drop the potato preparation into it. Have a lightly buttered tin ready and press down the potato preparation in the tin to six rose-like forms; set them in the oven to bake for ten minutes. Remove, dress on a hot dish and serve.

1045. Veal Chops, San Francisco

Have eighteen dried California prunes soaked in fresh water over night. Neatly trim and flatten six fresh, white veal chops. Place on a plate and season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Heat one and a half tablespoons butter in an earthen cocotte dish. Place the chops in the cocotte, one beside another, with a sound bean garlic and two whole, peeled shallots and briskly fry them for five minutes on each side; take up the chops and keep on a plate. Remove the garlic and shallots from the pan, then mix in one and a half tablespoons flour; add a gill Zinfandel wine, a half gill of hot water, one teaspoon currant jelly, one ounce finely chopped lean, raw ham, a half teaspoon freshly chopped parsley and two tablespoons cognac. Mix well and place the chops again in the pan. Thoroughly drain the prunes and add to the pan with the chops. Tightly cover the cocotte and set in the oven for forty minutes. Remove and serve with the cover on.

1046. String Beans And Peas, Panaches

Plunge a half pint canned string beans and half pint canned green peas into a pint boiling water with half teaspoon salt and boil for five minutes; drain on a sieve and place both on a hot dish. Place an ounce butter in a small frying pan with three tablespoons fresh bread crumbs and toss on fire until a nice light brown; pour over beans and peas and serve.

1047. Peach Ice Cream

Press through a sieve a pint preserved peaches into a bowl. Have a vanilla cream preparation, and when strained into the freezer add the peach puree; mix thoroughly with the wooden spoon and proceed exactly the same as in vanilla ice cream and serve.

1048. Macaroons Aux Pistache

Plunge three ounces sweet almonds into half a pint boiling water for three minutes. Drain, peel and place in a mortar with an egg white, and pound to a paste. Transfer into a bowl, add another egg white, three ounces sugar, one teaspoon orange-flower water and three ounces finely chopped, peeled pistachios; then briskly stir with a wooden spoon for five minutes. Slide a quarter-inch tube into a pastry bag, drop the preparation into the bag and press down the paste on a sheet of white paper placed over a pastry pan to the size and form of walnuts. Lightly dampen the surface of the cakes by means of a well wetted towel. Place in the oven for twenty-five minutes. Remove, let cool off. Lift up the paper from the pan, lightly wet the pan, replace the paper in its former position, let stand for five minutes. Pick up the macaroons, arrange them on a compotier and serve.