Filet of Smoked Herring in Oil Olives

Potage, Basque

Spanish Mackerel Saute Brown Butter

Potatoes, Viennoise (165)

Entrecdtes, Bordelaise

Stuffed Tomatoes (30)

Roast Chicken with Cress (290)

Doucette Salad (189)

Fit? Pudding (57)

1480. Filet Of Smoked Herring In Oil

Open a small box of smoked herrings in oil. Neatly trim, wash and drain four leaves of lettuce, place them on a side dish, then dress six pieces of herring on the lettuce, decorate with quarters of lemon and serve.

1481. Potage, Basque

Soak half a pint dried white beans in cold water for seven hours. Remove the outer leaves of a very small, sound green cabbage, cut it in half, remove the stalk and finely slice it. Place in a large saucepan with a finely sliced onion, two sliced leaks, two beans crushed garlic and half an ounce butter, place on the fire and cook for fifteen minutes, lightly stirring once in a while. Add the drained beans and four sliced, medium, sound, peeled raw potatoes, moisten with three and a half quarts water, season with two teaspoons salt and half a teaspoon white pepper, adding two ounces lean, raw bacon and one cervela sausage. Cover the pan and let gently simmer for two hours, remove the bacon and cervela, pour the soup into a hot tureen, cut the cervela into thin slices, place them on a dish and serve both separately.

1482. Spanish Mackerel Saute, Brown Butter

Trim, draw, wipe and cut the head off a three-pound fresh Spanish mackerel. Split in two through the back and remove the spinal bone, season well all around with a teaspoon salt and half teaspoon white pepper, baste with a little cold milk and lightly roll it in flour. Heat one and a half tablespoons melted butter in a frying pan, place the fish in the pan, and fry for six minutes on each side. Dress on a hot dish, drain off the butter from the pan, add half ounce butter and toss on the fire until of a nice brown colour, then pour a tablespoon good vinegar in, toss lightly and pour it over the fish, decorate with one lemon cut in quarters and a little parsley greens and serve.

1483. Entrecotes, Bordelaise

Lightly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper, repeatedly turn the steaks in the seasoning, arrange on a broiler and broil for six minutes on each side. Dress on a hot dish, pour a Bordelaise sauce (No. 28) over the steaks, sprinkle a little freshly chopped parsley over and serve.