Celery (86) Rissolettes, Russe (162)

Potage, Lucienne

Filet of Mackerel au Gratin

Potatoes, Chassepot (123)

Quails, Robbins

Fresh Peas, Viellemode (1959)

Leg of Lamb, Mint Sauce (392)

Doucette Salad (189)

Savarins, Chantilly (842)

3028. Potage, Lucienne

Soak a pint white beans in cold water for eight hours, thoroughly drain, place in saucepan with two and a half quarts water, a sliced carrot, two branches celery, a branch parsley and bean crushed garlic. Cut two ounces salt pork or ham in very small pieces and add to beans, season with a teaspoon salt, half teaspoon pepper, and gently cook for one and a half hours.

Heat a half ounce butter in saucepan, add two finely sliced onions and fry for five minutes, pour in one pint fresh, crushed tomatoes, mix well and cook for fifteen minutes, then pour in beans and broth and boil for twenty minutes. Remove, press potage through sieve into a basin, then through strainer into a saucepan. Finely chop the leaves from a branch tarragon and two branches chervil, add to soup with a half ounce butter, mix well, boil for five minutes, pour potage into a soup tureen and serve.

3029. Filet Of Mackerel, Au Gratin

Cut head and fins from a three-pound mackerel, split in two through back, remove spinal bone, then cut each half in three slanting equal pieces. Finely chop a white onion, three medium fresh mushrooms and three branches parsley, sprinkle half of it in lightly buttered baking dish, pour in a half gill white wine and lay fish over one beside another, cut side up. Season with a half teaspoon salt and three saltspoons paprika, spread balance of hash over fish, then pour over one light gill demi-glace (No. 122). Dredge over three tablespoons bread crumbs, arrange a few little "dots" of butter on top, then set in oven for twenty-five minutes, remove, place dish on another and serve.

3030. Quails, Robbins

Pick six nice fat quails, cut off heads and feet, neatly draw and wipe. Place in a bowl three tablespoons pate de fois gras, add a teaspoon rum and half saltspoon cayenne, mix well, then evenly divide preparation in interior of the six quails. Truss and lay on a tin, season with a teaspoon salt, arrange a very thin slice larding pork over each bird and set in a brisk oven for fifteen minutes. Remove, take out out lard, untruss and place in a cocotte dish, pour in three-quarters gill sherry and place cover on.

Make a stiff dough with a little flour and water, roll out dough on table, string-like, then fasten it around joints of cover and dish so as to prevent evaporation. Set dish in oven for twenty-five minutes, remove, place dish on another over a folded napkin and send to table without uncovering.