Radishes (58) Olives

Gumbo, Arlequin

Filet of Sole, Mornay Potatoes, Bignon (403)

Balotine of Lamb Stuffed with Spinach (1724)

Baked Tomatoes, (841)

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

Jelly, Macedoine (1303)

2085. Gumbo, Arlequin

Heat a tablespoon melted butter in a saucepan, add half a pound raw veal, one sound green pepper, one Spanish onion, two leeks and two ounces of raw ham, all cut in quarter-inch-pieces, and gently brown ten minutes, mixing well meanwhile. Moisten with two quarts broth (No. 701) one quart tomato juice, adding one pound clean, raw chicken bones (if at hand). Season with a good teaspoon salt, a teaspoon sugar, half teaspoon pepper and saltspoon of Spanish saffron, lightly mix and let boil twenty minutes. Add two ounces raw rice and boil twenty minutes more. Trim and cut twelve fresh okras in quarter-inch pieces and add to soup with three Spanish sweet peppers cut in lozenge pieces, then boil forty-five minutes longer. Remove chicken bones, pick off leaves from two branches chervil and add to soup, lightly mix. Pour soup into a tureen and serve.

2086. Filet Of Sole, Mornay

Lift up the filets from a three-pound fresh flounder, skin, then cut each filet in three slanting, even pieces; place in a sautoir with half ounce butter, a gill white wine, branch parsley, juice of quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, then set in oven for twenty-five minutes. Remove, and arrange filets on a baking dish. Place twelve canned mushrooms in the fish liquor, then reduce the fish gravy on the fire to half the quantity. Arrange one mushroom on top of each filet. Prepare a Mornay sauce (No. 526), pour the fish liquor into the sauce, lightly mix, then pour the sauce over fish, sprinkle a little Parmesan cheese over, set in oven for ten minutes. Remove and serve.