Radishes (58) Olives

Gumbo with Sorrel

Weakfish, Paysanne

Potatoes, Savoyardes (533) Balotine of Lamb, Macddoine

Cauliflower, Hollandaise (853) Roast Capon (378)

Escarole Salad (100)

Eclairs, Chantilly (361)

1053. Gumbo With Sorrel

Cut into small dice-pieces one onion, one green pepper, two leeks, one ounce raw, lean ham and two ounces of raw, lean veal; place these articles in a saucepan with one tablespoon butter and gently brown for ten minutes, frequently stirring meanwhile. Moisten with five pints water or white broth, add one pound beef or veal, clean bones and boil for fifteen minutes. Add two tablespoons raw rice and slowly boil for twenty minutes more. Trim twelve good-sized fresh okras, wash them well, then cut in quarter-inch-thick pieces and add to soup, adding also two peeled, fresh red tomatoes cut into eight pieces each. Boil for five minutes. Trim off the stalks and thoroughly wash fifteen leaves of very fresh sorrel, finely slice them in julienne strips and add to the soup. Season with one and a half teaspoons salt, lightly mix and slowly boil for twenty minutes more, remove the bones,pour into a soup tureen and serve.

1054. Weakfish, Paysanne

Cut off the head of a fresh three-pound weakfish. Split in two and remove the spinal bone; place in a roasting tin, cut part upward. Season with a teaspoon salt and half teaspoon white pepper, dredge four finely chopped, sound shallots and divide an ounce of butter in small bits over the fish; set in the oven for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, dress on a hot dish, pour the butter over and serve.

1055. Balotine Of Lamb, Macedoine

Carefully bone entirely a shoulder of lamb; season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, half bean chopped garlic, one ounce raw, chopped beef marrow, half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, half gill cream, half teaspoon salt, a saltspoon cayenne pepper and a salt-spoon ground thyme; pound the whole together for five minutes; then evenly spread this force over the inside part of the shoulder. Neatly fold it up and tie all around. Place in a roasting pan a sliced carrot, sliced onion, sliced leek and an ounce of lard trimmings. Lay the balotine on top, pour half a gill cold water into the pan, spread a tablespoon melted lard over the balotine and set in the oven to roast for fifty minutes, frequently basting with its own gravy and turning it over once in a while. Remove, untie and dress on a large dish. Place a macedoine, prepared as per No. 233, at each end of the dish, arrange the balotine in the centre, pour a gill hot demi-glace (No. 122) over the balotine and serve.