Oysters (18)

Celery (86) Rissolette Russe

Consomme, Tapioca

Halibut, Mornay Potatoes, Viennoise

Ribs of Lamb, Prentanier

Sweet Peppers, Saute (288)

Roast Grouse with Jelly Escarole Salad

Fig Pudding, Tyrolienne

162. Rissolettes Russe

Prepare a noodle paste as follows: Spread half pound sifted flour on a corner of the table, make a small hole in the centre. Crack into it three whole eggs; add a saltspoon salt, a tablespoon cold milk. Mix well with the hand until a very thick paste, which will take about ten minutes. Let rest for five minutes on a lightly floured table. Then roll it out three times its original size and let rest for five minutes. Roll it out to the thickness of a fifty-cent piece and let rest again five minutes. Then with a pastry cutter two inches in diameter cut as many pieces as possible, and with a beaten-up egg gently wet the edges of each piece all around. Neatly lay half teaspoon Russian caviare in the centre of each piece, fold them up in two; lightly steep them in beaten-up egg, roll in bread crumbs and fry in boiling fat until they have obtained a golden colour. Drain well. Dress on a dish with a folded napkin and serve.

163. Consomme* Tapioca

Prepare a consomme as per No. 52. Strain it into a saucepan, and as soon as it comes to a boil add four ounces thoroughly washed tapioca. Mix well, boil for ten minutes, pour into a hot tureen and serve.

164. Halibut, Mornay

Marinade and cook three pounds very fresh halibut, cut in three slices, exactly the same as for bass (No. 25). Have one tablespoon melted butter in a small saucepan; add two tablespoons flour, mix and heat well and pour in one gill hot milk and five tablespoons "fish gravy." Stir well, season with a saltspoon salt and half saltspoon cayenne pepper; add one ounce grated Swiss cheese and one raw egg yolk. Briskly stir and let slowly cook for three minutes. Place the halibut on a dish, remove the spine bone; place six heads canned mushrooms on top of the fish, pour the sauce over the halibut. Sprinkle a tablespoon grated Parmesan cheese on the surface, arrange a few little bits of butter over all. Place in a hot oven to bake for ten minutes, or until of a golden colour. Remove it from the oven, decorate with six heart-shape croutons (No. 90) around the dish. Sprinkle a very little finely chopped parsley over and serve hot.

165. Potatoes Viennoise

Prepare the same quantity of potatoes as for potatoes brioches (No. 91). Divide the puree into six equal parts. Sift a little flour on a corner of the table. Roll out each piece to a nice oval form. Slightly flatten them with the blade of a knife to the forms of Vienna bread; then with the knife again make a double incision lengthwise on the surface of each. Lightly butter a baking pan, lay the potatoes into the pan; lightly glaze the surface of each with the yolk of an egg, then place them in a very brisk oven to bake for twelve minutes. Remove, dress on a hot dish and serve.

166. Ribs Of Lamb, Prentanier

Procure a nice rib of young, tender lamb. Remove the bone opposite the loin. Neatly trim off the meat about one inch from the end bones of the ribs. Cut into leek form two sound carrots and two medium turnips; place them in a small saucepan with one ounce butter, one teaspoon salt and one teaspoon fine sugar, well sprinkled over. Gently cook the vegetables until of a nice light brown colour, tossing them well meanwhile. Lay the lamb on top of the vegetables, and place in a hot oven for fifteen minutes. If by that time it has obtained a good colour, moisten with a wineglassful of white wine, one gill tomato sauce (No. 16), half a gill demi-glace (No. 122), adding to the vegetables ten very small, sound, white onions. Cover the pan and place in the oven again for twenty minutes more. Remove from the oven. Dress the lamb in the centre of a hot dish, arrange the vegetables around the lamb and serve.

167. Roast Grouse With Jelly

Singe, cut the head and feet off, draw, wipe nicely and truss a fine, tender, fat grouse of two and a half pounds. Rub a good half tablespoon salt over the bird. Place it on a small roasting pan; spread a very light tablespoon melted butter over the grouse; pour into the pan one tablespoon hot water. Place the pan in a brisk oven for ten minutes, being careful to baste it with its own liquor once in a while. Open the door of the oven, turn the pan, close and roast for ten minutes again. Remove from the oven, untruss, dress the grouse on a hot dish, decorate with a little watercress around the bird, strain the gravy over it and serve with two good tablespoons currant jelly separately.

168. Fig Pudding, Tyrolienne

Prepare and cook six puddings exactly the same as per No. 39, only adding four candied or brandied cherries, cut into small square pieces, to each mould before the custard preparation is poured over the pudding, and serve the same way.