Celery (86) Devilled Almonds (954)

Consomme Chiffonnade, aux Fines Herbes

Planked Pompano, Breslin

Squabs en Estouffade (597) Asparagus, Sauce Mousseline

Roast Ribs of Lamb, Mint Sauce (255)

Romaine Salad (214) Honey Pudding

1607. Consomme Chiffonnade, Aux Fines Herbes

Prepare and strain into another saucepan a consomme* (No. 52), then let it gently simmer until required. Cut in very thin julienne strips six well-cleaned green lettuce leaves, six well-trimmed, clean leaves spinach and twelve thoroughly washed leaves of sorrel; place these green vegetables in a small saucepan with half ounce good butter and a teaspoon sugar; mix well, cover pan, let cook for ten minutes, stirring with fork once in a while; drain on sieve, add to consomme with two tablespoons each cooked asparagus tips, green peas and string beans cut in short pieces, a teaspoon freshly chopped parsley, half teaspoon chopped chives, leaves from two branches chervil, season with teaspoon sugar, lightly mix, boil ten minutes, pour consomme in tureen and serve.

1608. Planked Pompano, Breslin

Procure two very fresh pompanos one and a half pounds each. Neatly trim and wipe, make a few incisions on both sides of the skin of each, evenly season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Completely oil the surface of an oak plank (board), lay the fish one beside another on the plank, baste with a little melted butter, set in the oven to bake for twenty minutes and remove to a table.

Have a brioche potato preparation (No. 91). Place the potatoes in a pastry bag with a dentilated tube at the bottom, and by carefully pressing it down make a nice border around the edges of the plank. Finely slice ten medium-sized, peeled and thoroughly cleaned fresh mushrooms, one green pepper and four sound shallots, and lightly brown these articles in a frying pan with a tablespoon sweet oil for five minutes, then place them on top of the pompanos. Neatly arrange two finely sliced, peeled raw red tomatoes around the fish, sprinkle over half teaspoon salt, three saltspoons pepper, half teaspoon finely chopped parsley, one tablespoon fresh bread crumbs and the juice of half a lemon. Set in the oven to bake for twenty-five minutes, remove and serve.

1609. Honey Pudding

Place four ounces honey in a bowl with four ounces stale cakes or bread crumbs, stir with a wooden spoon three minutes, then add two ounces rice flour, the grated rind of a lemon, half teaspoon ground ginger, one gill milk, one ounce butter, the yolks of three eggs, and sharply mix for five minutes. Beat up the whites of the three eggs to a stiff froth, gradually add to mixture, and gently mix with the skimmer for a minute. Pour the preparation into a lightly buttered pudding mould, set in oven and bake for fifteen minutes, remove, unmould on a dish, pour a Groseille-maraschino sauce (No. 771) over and serve.