Oysters (18)

Radishes (58) Caviare (59)

Potage, Lyon

Broiled Shad, Vert-pre

Potatoes, Bohemienne

Roulade of Beef, Nivernaise

Stuffed Green Peppers (818)

Roast Chicken (290)

Doucette Salad (189)

Babas, au Rhum (687)

1312. Potage, Lyon

Prepare a consomme (No. 52), chop very finely two sound white onions and brown in a saucepan with an ounce butter for ten minutes, occasionally stirring; add three tablespoons flour and one tablespoon good curry powder. Strain the consomme through a cheesecloth into this pan, mix well and let come to a boil. Beat one raw egg yolk with a half gill cream in a bowl with two tablespoons sherry and add to the soup, mix well while heating without boiling for three minutes, remove and serve.

1313. Broiled Shad, Vert-Pre

Procure half a very fresh shad of three pounds. Scale, trim and thoroughly wipe. Make four small incisions on the skin side, rub the fish all around with a tablespoon salt and half teaspoon paprika. Arrange on the broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large, hot dish, spread a green butter over (No. 21), decorate with six quarters lemon and a little parsley greens and serve.

1314. Potatoes, Bohemienne

Peel, wash and drain six medium, raw potatoes. Season with a teaspoon salt, half teaspoon white pepper and place on a roasting tin with six thin slices larding pork, one piece on each potato. Set in the oven to bake for thirty-five minutes, frequently turning them over meanwhile; remove, take each one between a towel and with the aid of an apple-corer scoop out lengthwise from one end to the other as you would apples. Skin three country sausages and with the meat carefully stuff the hollows of the six potatoes, close both sides of each potato with a piece of the scooped-out pieces of same, place in the same roasting pan and lightly butter the top of each with a very little melted butter. Place in the oven to bake for twenty minutes more, remove, dress on a hot dish, decorate with a little parsley greens and serve.

1315. Roulade Of Beef, Nivernaise

Procure a three-pound-piece flank of beef twice as long as wide, trim off the fat and split it crosswise without separating. Season all around with a teaspoon salt and half teaspoon white pepper and keep in a cool place till the following stuffing is prepared:

Finely chop up two ounces lean, raw pork, one ounce lean, raw veal, and one ounce cooked lean ham and place these articles in a mortar; pound to a paste, add three tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley, a bean chopped garlic, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon each grated nutmeg and thyme, half a gill cream and one raw egg; pound the whole well together for five minutes, remove from the mortar and evenly spread all over the cut part of the beef. Roll up tightly, firmly tie with string all around, place a mirepoix (No. 271) at the bottom of a braizing pan, lay the roulade on top, spread two tablespoons of melted lard over the beef and set in the oven for twenty-five minutes or until a golden colour. Then add two tablespoons flour at the bottom of the pan, stir well with a wooden spoon, pour in half gill claret, one and a half gills demi-glace (No. 122), one gill of tomato sauce (No. 16) and one gill water. Reset the pan in the oven for fifty-five minutes longer, turning the beef occasionally; remove, untie, place the beef on a dish and keep warm.

Skim the fat from the gravy in the pan and boil the sauce on the range for fifteen minutes, strain the sauce over the beef, pour a Nivernaise garnishing around the beef and serve.

1316. Nivernaise Garnishing

Scrape and wash twenty-four very small spring carrots. Place in a saucepan with an ounce butter, half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; pour in three gills water, cover the pan, set on the fire for five minutes, then place in the oven for forty-five minutes, drain off the water and use as required.