Olives Radishes (58)

Chicken Okra, Turque

Kingfish Saute, Danois Potatoes Noisettes (321)

Cotes of Beef, Romaine

Timbales of Macaroni

Cauliflower, Hollandaise (853)

Roast Capon (378) Escarole Salad (100)

Cold Maraschino Pudding (1772)

1929. Chicken Okra, Turque

Singe, draw and bone a small, tender fowl. Cut meat in half-inch pieces, cut also liver and heart. (If another chicken liver is on hand, cut it and add to the other.) Cut white parts of three leeks in very small squares, also two white onions and two seeded green peppers in same way. Place above articles in a saucepan with ounce butter and nicely brown for ten minutes, occasionally stirring. Add half teaspoon curry powder, stir well, moisten with two quarts broth (No. 271), a pint and a half water and one gill demi-glace (No. 122). Season with good teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Add the carcass of the fowl, except head, cover pan and boil thirty minutes. Add three ounces raw rice, boil fifteen minutes, then add twelve trimmed, sound, fresh okras, cut in half-inch pieces, and one peeled tomato, cut in eight pieces. Boil forty minutes, remove carcass, skim fat from surface, add half teaspoon freshly chopped parsley, pour into a soup tureen and serve.

1930. Kingfish Saute, Danois

Scale and wipe two fresh kingfish of one and a half pounds each. Cut heads off, then split open through front, remove spinal bones and season all over with a teaspoon salt and half teaspoon pepper; lightly baste with a little milk, then roll in flour.

Heat one and a half tablespoons melted butter in a frying pan, add fish - cut side downward - and fry five minutes on each side. Set in oven ten minutes, remove, place on a dish, arrange twelve small anchovies in oil over them. Add one-half ounce butter in same pan, toss on fire until a nice brown, add the leaves from two branches parsley, the juice of half a sound lemon and a half teaspoon anchovy essence, toss well and pour over the fish, then serve.

1931. Cotes Of Beef, Romaine

Procure two single ribs of beef, trim off a little of the fat. Season all over with good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a braising pan, lay in the cotes one beside another and gently brown fifteen minutes on each side. Dress on a hot dish, remove all fat from pan, then pour in one gill claret and let reduce on range until nearly dry, then pour in one gill tomato sauce (No. 16), one gill demi-glace (No. 122), half a bean chopped garlic, half teaspoon chopped chives and twelve'sliced canned mushrooms; lightly mix and boil eight minutes. Pour sauce over beef, arrange six timbales macaroni (No. 1932) around the beef and serve.

1932. Timbales Of Macaroni

Plunge four ounces macaroni in two quarts boiling water with a teaspoon salt and boil forty minutes, drain on sieve, then cut in half-inch pieces. Place in a small saucepan with one gill milk, a half gill cream, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg, then cook five minutes, add an ounce grated Parmesan cheese and two egg yolks. Briskly mix with spoon while heating for two minutes. Lightly butter six individual pudding moulds, then fill with the macaroni, lay on a tin, pour hot water up to half their height, set in ven ten minutes, remove, and unmould as directed.