Celery (86) Olives

Consomme, Celestine

Striped Bass, Caper Sauce

Potatoes, Dauphine (415)

Squabs, a l'Estouffade

Roast Beef (126)

Salad. Doucette (189)

Cherry Pudding

595. Consomme, Celestine

Strain into another saucepan a consomme prepared as per No. 52 and keep hot.

Place in a bowl one and a half ounces sifted flour; add two raw eggs and one and a half gills cold milk. Season with a saltspoon salt; briskly mix with a whisk for five minutes. Then pass the preparation through a strainer into another bowl.

Heat in a large frying pan half tablespoon melted butter, drop in four tablespoons of the preparation, well spread all over the pan, and cook for two minutes on each side; turn the pancake on a large dish and keep warm; then proceed the same with the rest of the paste. Cut the pancakes into thin julienne-shaped strips and drop them into the consomme; boil for five minutes, pour into a hot soup tureen and serve.

596. Striped Bass, Caper Sauce

Thoroughly wipe two fine, fresh striped bass of one and a half pounds each. Place them in a sautoire with a teaspoon salt, half teaspoon white pepper, half gill white wine, one gill hot water and half ounce butter. Cover the fish with a sheet of lightly buttered paper and let boil for five minutes; then set the pan in the oven to bake for fifteen minutes. Remove and keep hot.

Heat one tablespoon butter in a small saucepan, add two tablespoons flour; stir well while heating for a minute, then pour in the liquor of the fish with three-quarters of a gill hot milk; mix well until it comes to a boil, then add two tablespoons capers; mix well and boil for one minute. Dilute one egg yolk in a tablespoon cold milk and add to the sauce; mix well for half minute without boiling. Dress the bass on a hot dish, pour the sauce over and serve.

597. Squabs, A L'Estouffade

Singe, draw, wipe and truss six fat squabs. Place them in an earthen coccotte dish, one beside another. Season with a teaspoon salt and half teaspoon white pepper. Glaze the breasts with a very little melted butter. Set in the oven to roast for fifteen minutes, turning over once in a while and occasionally basting with their own gravy. With a small Parisian potato scoop dig out all you can from two medium, red carrots, and two medium, sound, raw, peeled potatoes and keep separately. Place the carrots in a small saucepan with half ounce melted butter, adding one gill cold water. Season with two saltspoons salt and a saltspoon white pepper and boil for five minutes; then set the pan in the oven to braise for fifteen minutes. Remove and keep warm till required. Plunge the potatoes into boiling fat and fry for five minutes. Thoroughly drain, sprinkle half a teaspoon salt over them and keep in a hot place. Prepare the same amount glazed onions, exactly as per No. 125, and also keep separately. Chop up very finely four sound shallots and place all around the squabs; then place the glazed onions in the centre of the squabs and arrange the carrots and potatoes, alternately, around.

Pour one gill hot demi-glace (No. 122), on the breasts of the squabs; tightly cover the cocottiere and place it in the oven for fifteen minutes. Remove and send to the table without uncovering.

598. Cherry Pudding

Cut into dice pieces four ounces sandwich bread and place it in a bowl; add two gills lukewarm milk, mix well; then press the bread between the hands to suppress the milk. Replace the bread in the same bowl with one ounce good butter, a saltspoon salt, three whole eggs, three ounces candied cherries cut in quarters, one teaspoon vanilla essence and four tablespoons cream; mix all well together with a wooden spoon for five minutes.

Lightly butter six individual pudding moulds, sprinkle their interior with a little flour, then fill with the preparation. Place them in a pastry tin with hot water up to half their height and set in moderate oven for twenty minutes. Remove, unmould on a hot dish, pour a vanilla Sabayon (No. 102) over and send to the table.