Celery (86) Salted Peanuts (954)

Potage, Jardiniere

Weakfish, Maitre d'Hotel (927) Potatoes, Hollandaise (36)

Beef Tongue, Milanaise

Stuffed Eggplant, Marseillaise

Roast Partridge (97)

Romaine Salad (214)

Pudding, Renaissance (692)

2514. Potage, Jardiniere

Cut in small square pieces one each medium carrot, white turnip, medium onion, leek and branch celery, place in a saucepan with an ounce butter and cook on the fire for ten minutes, frequently stirring meanwhile. Moisten with two quarts broth and one quart water, add one pound shin of beef, season with a good teaspoon salt and a light half teaspoon pepper, then let slowly boil for forty-five minutes. Cut a quarter pint trimmed, fresh string beans in half-inch pieces and add to soup with quarter pint shelled fresh peas, then boil for thirty-five minutes longer. Pick leaves from two branches chervil and one branch parsley, add to the soup, and boil five minutes longer. Remove the beef. Skim fat from the surface. Pour in a soup tureen, and serve.

2515. Beef Tongue, Milanaise

Procure a fresh beef tongue, rub it all over with a tablespoon salt and half teaspoon pepper. Place mirepoix (No. 271), in braising pan with an ounce butter, lay the tongue over, then cook on the fire for twenty minutes, turning the tongue and stirring the vegetables once in a while. Moisten with a pint water, one-half gill white wine, two gills demi-glace (No. 122), two gills tomato sauce (No. 16), and add a saltspoon saffron. Cover the pan, boil for five minutes, then set in oven for two hours and a half, basting the tongue once in a while. Remove, take up the tongue, plunge it in cold water, remove and skin it, then neatly trim all around and keep hot until required. Plunge four ounces spaghetti in a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then cut in inch pieces, place in a saucepan with six sliced canned mushrooms, one ounce cooked ham, cut in julienne strips and a very small sliced truffle, skim fat from the surface of the sauce, then strain it in the spaghetti pan, mix well and cook for five minutes, adding one ounce Parmesan cheese. Mix well, place the spaghetti in a large, hot dish, cut the tongue in quarter-inch slices, arrange over the spaghetti one overlapping another.

Strain the sauce into a saucebowl and serve.

2516. Stuffed Eggplant, Marseillaise

Cut three small eggplants into halves lengthwise, make a few cris-cross incisions in the meat of the plants without cutting the shells, then plunge in boiling fat, cut side downward,and fry for ten minutes. Lift up and lay on a towel, skin side up, let drain for five minutes, scoop out all the meat and finely chop. Heat a tablespoon melted butter in a saucepan, add a small chopped onion and fry for three minutes, then add the eggplant, with two seeded, peeled, red, fresh, chopped tomatoes. Season with a light teaspoon salt and three saltspoons pepper, add a teaspoon freshly chopped parsley and half bean finely chopped garlic. Mix well with wooden spoon and let cook for fifteen minutes, occasionally stirring meanwhile, then add four tablespoons fresh bread crumbs, mix well, and with this preparation fill up the six half shells. Place on a tin, sprinkle a little bread crumbs over, arrange a few little bits of butter on top, set in oven to bake for fifteen minutes, remove, dress on a hot dish and serve.