Olives Anchovies (141)

Puree of Peas, Almond Milk

Salmon Trout, Francaise

Potatoes, Dijonnaise

Tenderloin Cutlets, Cardinal

Flageolets au Beurre (95)

Roast Duckling, Apple Sauce (187)

Watercress Salad (419)

Pudding, Portugal

983. Puree Of Peas, Almond Milk

Prepare, strain and keep hot in a saucepan a pureee St. Germain, prepared as per No. 142.

Peel and pound quarter of a pound of almonds to a paste. Place them in a saucepan with a pint of cold milk and boil for fifteen minutes, then strain this milk into the puree; boil for ten minutes more. Skim the scum from the surface and serve very hot.

984. Salmon Trout, Francaise

Place three slices fresh salmon trout, three quarters of a pound each, in a frying pan. Season with a teaspoon salt, adding a half ounce butter, a half gill red wine and one and a half gills demi-glace (No. 122). Boil for five minutes, then add six small, freshly opened oysters, six canned mushrooms and six shrimps. Mix a little. Cover the fish with a little buttered paper, place in the oven for twenty minutes, remove, dress the slices of fish, one overlapping another, boil the sauce for five minutes, pour it over the fish and serve.

985. Potatoes, Dijonnaise

Mix in a saucepan one tablespoon butter with one tablespoon flour, moisten with three gills broth, add one ounce grated, raw lean ham, one bay leaf and five medium, peeled, raw potatoes cut into thin slices. Season with half teaspoon salt, two saltspoons white pepper and teaspoon French mustard. Mix a little, then boil for five minutes. Cover the pan and set in the oven for twenty-five minutes. Remove, transfer them into a vegetable dish and serve.

986. Tenderloin Cutlets, Cardinal

Finely chop up one and a half pounds fresh tenderloin of beef with four ounces fresh beef marrow. Place the hash in a tureen, adding a gill of cream. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Thoroughly mix with a wooden spoon for five minutes. Divide the preparation on a lightly floured table into six equal parts, give them nice cutlet forms, dip them in beaten egg, then lightly roll in bread crumbs. Heat two tablespoons lard on a frying pan, add the cutlets, one beside another, and slowly fry for eight minutes on each side. Dress crown-shaped on a hot dish and keep hot. Place six Spanish sweet peppers in the pan and briskly fry for two minutes on each side; arrange a pepper over each cutlet. Pour a gill of hot reduced tomato sauce (No. 16) around the cutlets, adjust a red, fancy-paper frill at the end of each cutlet and serve.

987. Pudding, Portugal

Place two tablespoons ground rice in a saucepan with half pint milk and two ounces butter; stir until it comes to a boil, remove, and let cool off. Add two egg yolks, two ounces sugar, two tablespoons seeded Malaga raisins and one tablespoon Madeira wine; briskly mix for five minutes with a wooden spoon. Beat up the whites of four eggs to a stiff froth and gently mix with the preparation. Drop this into a well-buttered quart pudding mould, place it in a saucepan with hot water up to half the height of the mould, then bake in the oven for forty minutes. Remove, unmould upon a large dish. Peel a nice, sound, juicy orange, separate in sections, neatly trim them and arrange around the base of the pudding. Pour a raspberry sauce, as per No. 714, over the pudding and serve hot.