Chicken Gumbo, Piedmontaise Olives

Lyons Sausage (582) Baked Fresh Mackerel, Creole

Potatoes, Marquise (1044)

Balotine of Lamb Stuffed with Spinach

Stuffed Green Peppers (818)

Roast Goose, Apple Sauce (1109)

Lettuce Salad (148) Brioches, Vanilla

1722. Chicken Gumbo, Piedmontaise

Cut off the head, draw and wipe a small tender fowl, totally bone it, free meat from skin, then cut fowl in half-inch square pieces; cut also in small squares two white medium onions, two seedless green peppers, two well-cleaned leeks, two ounces raw ham and four branches crisp, well-cleaned celery. Heat one and a half tablespoons butter in a saucepan, add the above and gently brown for ten minutes, frequently stirring with wooden spoon. Moisten with three quarts hot water, add the fowl bones, one level tablespoon salt, half teaspoon white pepper, and let boil thirty minutes. Cut two ounces good raw Italian macaroni in half-inch pieces, add to soup, boil twenty minutes more, then add two ounces Piedmont raw rice, two peeled, crushed tomatoes and twelve small trimmed fresh okras cut in half-inch pieces; lightly mix and let boil for forty minutes longer, remove bones, add leaves from two branches chervil, boil for five minutes more, pour into a hot soup tureen and serve.

1723. Baked Fresh Mackerel, Creole

Prepare and keep hot a Creole sauce (Nq. 507). Cut the head off and neatly trim a three-pound fresh mackerel, split in two through back, remove spinal bone, place on a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika; glaze surface of mackerel with a little melted butter, then set in oven to bake for fifteen minutes. Remove, arrange in a baking dish, pour the Creole sauce over, sprinkle a little Parmesan cheese on top, and set in oven for fifteen minutes more. Remove, decorate all around with half a lemon finely sliced and a little parsley greens and serve.

1724. Balotine Of Lamb Stuffed With Spinach

Remove the stalks and stale leaves from a quart fresh spinach, thoroughly wash and plunge in a quart boiling water with a teaspoon salt for ten minutes, thoroughly drain on a sieve, completely press out all the water with the hands, and finely chop. Place in a small saucepan with two egg yolks, half teaspoon salt, three saltspoons white pepper, half teaspoon sugar and one saltspoon grated nutmeg. Place pan on fire and sharply stir with wooden spoon while heating for five minutes, remove and keep on a table till required.

Carefully bone a shoulder of lamb, season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Spread spinach on inside part of shoulder, neatly fold up and tie all around. Place a mirepoix (No. 271) in a roasting tin, lay the balotine on top, then pour half a gill water in the pan. Spread a tablespoon melted lard over the balotine and set to roast in oven fifty minutes, turning and frequently basting meanwhile. Remove, untie, dress on a large dish, skim fat from surface of gravy, pour in one gill demi-glace (No. 122), boil five minutes, strain sauce over the balotine and serve.

1725. Brioches, Vanilla

Place four egg yolks in a bowl with two ounces fine sugar and briskly whisk with a wire whisk six minutes, then add the whites of the four eggs beaten to a stiff froth, one and a half ounces flour and a teaspoon vanilla essence. Place mixture in a pastry bag, with a quarter-inch tube at bottom and carefully press the preparation into a lightly buttered and floured pastry pan in twelve even round forms. Set pan in a brisk oven for twelve minutes, remove and let cool off. Detach cakes from pan, lay them upside down on a table, then with the blade of a knife spread a little strawberry jelly over each flat side and fasten two by two. Neatly trim to even size and arrange on a small iron grating with a pan underneath. Spread a glace vanilla (No. 1652) over them, place half a candied cherry on top of each and serve.