Radishes (58) Olives

Chicken Gumbo, St. Germain

Bluefish, Creole Potatoes Noisettes (321)

Tournedos, Sauce Finnoise

Celery Braise (359)

Roast Capon (378) Escarole Salad (100)

Strawberry Shortcake (1677)

1825. Chicken Gumbo, St. Germain

Totally bone and remove skin from a small, tender fowl and cut meat into half-inch-square pieces. Chop two medium white onions, two leeks, two seeded, sound green peppers and two ounces raw lean ham, place these in a saucepan with two tablespoons melted butter and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add bones only of fowl, season with a teaspoon and a half salt, half teaspoon pepper, and boil for twenty minutes. Add a half pint shelled green peas and boil for fifteen minutes, then add the cut-up meat, two ounces raw rice, twelve fresh, trimmed okras cut in half-inch pieces and two peeled, seeded tomatoes cut the same size. Slowly boil for forty-five minutes, take up bones, skim fat from surface, pour the soup into a tureen and serve.

1826. Bluefish, Creole

Remove bones from a fresh three-pound bluefish, place in a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika, baste with a little melted butter, set to bake in oven for twenty-five minutes, remove and dress on a baking dish. Pour a Creole sauce (No. 507) and sprinkle a little bread crumbs over the fish, place in oven for fifteen minutes, remove, cut a sound lemon in half, finely slice, arrange it around dish and serve.

1827. Tournedos, Sauce Flnnoise

Cut a well-trimmed, two-pound filet of beef in six even filets and season all around with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, arrange filets one beside another in pan and fry for three minutes on each side. Remove, dress on six round-shaped pieces of toast placed on a hot dish, pour a Finnoise sauce (No. 251) over them and serve.