Celery (86) Caviare (59)

Consomme Deslignac

Broiled Weakfish, Maitre d'Hotel Potatoes, Bignons (403)

Chicken Patties, Parisienne Green Peas with Mint (375)

Roast Quails, sur Canapes (272)

Doucette Salad (189)

Babas aux Fruits

926. Consomme, Deslignac

Prepare a consomme as per No. 52, straining it into another saucepan; keep it simmering. Crack in a bowl one egg, adding the yolk of another diluted with a gill hot consomme. Lightly butter two small pudding moulds; strain this preparation through a cheesecloth into the two moulds, place them in a small tin with hot water up to half their height and bake in the open oven for fifteen minutes. Remove, let cool off, unmould, cut the custard into thin slices, then add them to the consomme; add also three tablespoons of canned or cooked green peas, heat up a minute, pour into a soup tureen and serve.

927. Broiled Weakfish, Maitre D'Hotel

Cut the head off, trim and split in two through the back, a very fresh weakfish of three pounds. Remove the spinal bone, season with a teaspoon of salt and half teaspoon paprika. Rub it all around with a teaspoon oil, place it on the broiler, cut side downward, and broil for six minutes on each side. Remove, dress on a dish, spread a maitre d'hotel butter, as per No. 7, over and serve.

928. Chicken Patties, Parisienne

Remove all the meat from the fowl of this morning, and cut into quarter-inch square pieces. Cut in same shape six canned mushrooms and one truffle. Heat in a saucepan one tablespoon butter with two level tablespoons flour; stir a little, then moisten with a half pint white broth; mix well. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and reduce the sauce ten minutes, frequently stirring with the wooden spoon. Then add the chicken, mushrooms and truffles, with a tablespoon sherry. Mix well and cook for ten minutes more, lightly mixing occasionally. Dilute an egg with a tablespoon cream and add to the rest, continually stirring while heating for one minute. Place six patties on a hot dish, fill them up with the preparation, cover them, decorate with a little parsley greens and serve.

929. How To Prepare Patties

Roll out on a lightly floured table a half pound fueilletage (No. 756) to the thickness of a quarter inch; then with a round pastry (dentilated) cutter three inches in diameter cut out six pieces and turn them on a clean, cold, lightly wetted baking sheet, and with a plain round cutter of one and a half inches in diameter make an incision in the centre of each down to three-quarters of the height of the paste, being very careful not to cut through. With a hair pastry brush lightly wet the surface of each, and with the back of a fork make a few light lines in the centrepiece of each. Set in a brisk oven for fifteen minutes. Remove, carefully lift up the covers without breaking them and empty them with a fork. Place them on a plate, cover, and keep warm until required.

930. Babas Aux Fruits

Prepare the paste and bake six babas as per No. 687. Place in a saucepan three-quarters pint water with four ounces sugar and two tablespoons kirsch, let come to a boil, then drop the babas in the syrup and infuse for three minutes, but only three at a time. Lift up with a skimmer, stand on a dish, pour the fruit sauce over them and serve.

931. Fruit Sauce

Cut into small dice pieces half a peeled, seeded pear, quarter of a peeled and cored apple, half a canned apricot, six preserved, stoned cherries, two slices of peeled and cored pineapple and any other fruit at hand. Place all these fruits in a small pan with two ounces sugar, one gill water, one tablespoon kirsch and one tablespoon maraschino; boil for rive minutes and use as required.