Walnuts (954) Olives

Cream of Lentils, Major Domo

Bluefish, Diaz Potatoes Persillade (63)

Terrine of Chicken and Ham

Asparagus, Hollandaise (342)

Roast Ribs of Beef (126) Escarole Salad (100)

Geraldine Pudding (548)

2333. Cream Of Lentils, Major Domo

Soak a pint lentils in cold water four hours, drain on sieve and put in a saucepan with two and a half quarts water, one sliced carrot, a sliced onion, two sliced leeks, two sliced branches celery, one branch parsley, two ounces salt pork, one sliced, peeled, raw potato and the bones from a chicken or duck either cooked or raw. Season with teaspoon salt and half teaspoon pepper. Cover pan and slowly boil one and a half hours. Remove, rub it through a sieve into a basin, then strain through a Chinese strainer into another saucepan; place on fire, and as soon as it comes to a boil pour in two gills cream and half ounce butter, mix well while boiling two minutes. Pour the soup into a soup tureen and serve with bread croutons (No. 23) separately.

2334. Bluefish Diaz

Procure half a very fresh bluefish of about three pounds. Neatly trim and remove the bones. Pound in a mortar four sweet red peppers, then rub through a sieve into a bowl, add one teaspoon anchovy essence, juice of half a sound lemon, half teaspoon salt and half teaspoon paprika. Thoroughly mix. Make a few light incisions on skin of the bluefish, then sharply rub fish all around with the pulp. Lay in a baking dish and let infuse one hour. Pour over half gill white wine.

Peel, wash and carefully drain six sound, fresh mushrooms, slice very fine and arrange on top of the fish; divide one-half ounce butter in small bits all over the fish, then set in oven forty-five minutes, being very careful to baste once in a while. Remove, sprinkle a little chopped parsley over and serve.

2335. Terrine Of Chicken And Ham

Finely chop half pound lean raw veal with half pound fresh fat pork and place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, one saltspoon cayenne, saltspoon grated nutmeg and one saltspoon ground mixed allspice, thoroughly pound five minutes, then press through a sieve and keep on a plate. Tear off breast and legs from a two-pound tender chicken, then with a keen knife carefully bone the breast and legs. Season meat with half teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Have three slices quarter-inch-thick cooked ham. Line the interior of an oval earthen cocotte terrine dish with thin slices larding pork. Arrange a layer of the preparation at bottom and sides of the terrine, quarter of an inch thick. Lay a slice of ham at bottom of the terrine, then spread a little force over ham, arrange a leg and breast of chicken on top, a little more force, another slice of ham, another layer of force, then the balance of the chicken; cover with a little more force, the last slice of ham, and finish to cover with the force. Place a bay leaf on top, cover with thin slices larding pork, pour over half gill sherry.

Cover terrine, place in small braising pan, pour in hot water to half the height of the terrine in the pan, then set in oven one hour. Bring terrine to the oven door, remove cover, pour in two tablespoons brandy, re-cover, reset in oven and bake thirty minutes. Remove, place in a cool place, lay an oval-shaped board of same size as the terrine on top of the pate, place a pound weight on top and keep in such position until thoroughly cold. Lift up board, remove fat from top, pass a clean knife all around edges, so as to easily detach it. Turn it on a cold dish with a folded napkin, remove lard from top and all around. Cut into quarter-inch pieces four tablespoons jelly (No. 1879). Arrange jelly around the terrine. Place a thin slice truffle in centre of the terrine on top, arrange clean, dry leaves of lettuce around and serve.