Celery (86) Olives

Cream of Jerusalem Artichokes

Halibut Steaks, Colbert Sauce Potatoes, Bignon

Croquettes of Lamb, Macedoine Roast Chicken, with Cress Doucette Salad (189)

Pudding, Weimar

401. Cream Of Jerusalem Artichokes

Peel and wash well in cold water twenty-four medium, sound, Jerusalem artichokes; place them in a saucepan with half sliced carrot, half sliced onion, two well-cleaned sliced leeks, one sliced stalk celery, one chopped branch fresh parsley, one quart broth or water, one quart milk. Season with a teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let slowly boil for thirty minutes.

Have in a saucepan one ounce melted butter and two ounces flour. Stir well while heating for one minute. Strain the artichokes, etc., through a Chinese strainer into this saucepan and briskly whisk for two minutes; as soon as it comes to a boil add one gill cold cream and half ounce good butter; whisk briskly for two minutes, then strain the cream through a cheesecloth into a hot soup tureen and serve with a plate of bread croutons No. 23. separately.

402. Halibut Steaks, Colbert Sauce

Have a teaspoon olive oil, a teaspoon salt and half teaspoon white pepper on a plate; mix well, then roll three halibut steaks of three-quarters of a pound each in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, place on a hot dish, pour a hot Colbert sauce, prepared as per No. 121, over the fish and serve.

403. Potatoes, Bignon

Neatly wipe six medium, round, sound, unpeeled potatoes. Place them on a tin and bake in the oven for forty minutes. Remove, cut in halves, scoop out the "meat" and place it in a bowl, keeping the shells. Season with a teaspoon salt, two saltspoons white pepper and a saltspoon prated nutmeg, adding one gill hot milk, one tablespoon good butter. Lightly brown for two minutes in one teaspoon butter, two skinned and sliced country sausages and six very finely chopped shallots and add it to the potatoes. Mix well with a wooden spoon for five minutes. Then fill up the potato shells with the mixture. Place on a tin; sprinkle tablespoon rrated Permesan cheese over them, equally divided. Place in a hot oven and bake for ten minutes, or until a nice golden colour. Remove, place on a hot dish with a folded napkin and serve.

404. Croquettes Of Lamb, Macedoine

Pick off all the meat from the leg of lamb left over from yesterday and cut into very small dice pieces. Hash very finely one white onion, place in a saucepan with one and a half ounces butter and gently cook for five minutes; then add two ounces of flour; stir well, pour in one pint white broth; mix well, and when it comes to a boil add the lamb; mix well. Season with one teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg; stir well and cook for fifteen minutes, mixing occasionally. Add one tablespoon chopped parsley and three raw egg yolks; briskly mix and cook again for five minutes. Remove the pan from the fire, add two ounces bread crumbs, mix for one minute; then transfer it on a cold dish and let cool off. Divide the preparation into twelve equal parts. Lightly flour a corner of a table, gently roll out each piece into croquette shape, dip them in the whites of two beaten eggs, then lightly roll in bread crumbs; place in a frying basket and fry in boiling fat for five minutes. Remove, drain thoroughly. Dress on a hot dish in crown form.

Fill up the centre with a hot macedoine, prepared as per No. 233, and serve.

404a. Roast Chicken With Watercress

Prepare and roast a tender Philadelphia chicken precisely the same as per No. 290. Dress it on a hot dish, decorate with a little watercress and serve.

405. Weimar Pudding

Place in a large bowl two ounces good butter and thoroughly stir with a wooden spoon for ten minutes; then add the yolks of three eggs, one by one, sharply stirring meanwhile; add two ounces grated cocoa, two ounces granulated sugar and one ounce cake or bread crumbs. Mix well for one minute, then add the whites of the three eggs, well beaten up, and gently mix with the skimmer for half minute.

Fill six lightly buttered individual pudding moulds with the preparation; lay the moulds in a tin, pour boiling water up to half their height; set in the hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a chocolate sauce over them and serve.

406. Chocolate Sauce

Pour half pint old milk in a small saucepan with two ounces grated chocolate; place the pan-on the fire and slowly boil for two minutes, occasionally stirring. Have in another small saucepan two ounces granulated sugar with two egg yolks and quarter of a teaspoon vanilla; briskly whisk for two minutes; then gradually add the milk and chocolate, whisking constantly meanwhile. Place the pan on the fire and continually whisk for five minutes. Strain the same through a Chinese strainer and use as directed.