Oysters (18)

Olives Anchovies on Toast (41)

Potage Sante

Baked Shad, Madrid Potatoes, Dauphine

Small Sirloin, Casserole Mascotte

Mousse of Ham, en Caisse

Roast Saddle of Venison, Currant Jelly

Watercress Salad

Scotch Pudding

413. Potage Sante

Have in a saucepan three ounces lean salt pork cut into small pieces, one sliced white onion, three small sliced leeks, two sprigs bay leaf and one tablespoon melted butter. Place the pan on the fire, stir with a wooden spoon and cook until a nice golden colour; add six large, peeled, well-washed and sliced raw potatoes; moisten with two and a half quarts hot water; season with a teaspoon salt, half teaspoon pepper and a salt-spoon grated nutmeg. Mix all well together; cover the pan and let slowly simmer for forty-five minutes. Carefully clean and suppress the stalks of one quart fresh sorrel, cut into thin slices. Place in a saucepan with half ounce butter and briskly cook for five minutes, continually mixing with a wooden spoon. Then strain the puree into the sorrel pan through a Chinese strainer; mix all well together and let boil for thirty minutes; add a pint cold milk; mix again and let it come to a boil; then add one egg yolk beaten up in half a gill cream; mix well, heat without boiling for two minutes.

Pour into a hot soup tureen and serve.

414. Baked Shad, Madrid

Procure half a fine, fresh two-and-a-half-pound shad. Scale, remove the backbone and neatly wipe. Season with a teaspoon salt, half teaspoon white pepper, well rubbed in all over. Lightly oil the bottom of a roasting tin; place the fish in the tin, spread a tablespoon oil over the fish, then place in the oven to bake for ten minutes. Draw the pan to the oven door. Slice three fine, ripe tomatoes, carefully place the slices on top of the fish. Finely mix four sound shallots with a small green pepper and sprinkle over the tomatoes. Season the top with half teaspoon salt and a saltspoon Spanish saffron, well distributed, reset the pan in the hot oven and bake for fifteen minutes longer. Remove, lift up the fish with a skimmer, Dress on a hot dish, pour the gravy over and serve.

415. Potatoes, Dauphine

Pour a gill cold milk into a small saucepan, add one tablespoon melted butter, stir well, and when it comes to a boil add one and a half ounces sifted flour, stir well; break in one whole egg, stir briskly; add another egg, briskly stir. Now add two quite large, freshly boiled potatoes. Mash, thoroughly stir; break in another egg, briskly stir again. Season with a teaspoon salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; mix well while cooking for two minutes. With a tablespoon take up as much as the spoon can hold of the preparation and immediately drop it into boiling fat; rapidly proceed in like manner with the rest of the preparation and fry for ten minutes, gently turning with the skimmer. Remove, thoroughly drain on a cloth. Dress on a hot dish with a folded napkin and serve.