Dinner.
- Small Rockaway Oysters, [298].
- Bisque of Lobster, [10].
- Celery, [290]. Radishes, [292].
- Matelote of Bass, [332].
- Salmi of Grouse à la Walter Scott, [856].
- Tenderloin of Beef, Piqué à la Sévigné, [520].
- Stewed Tomatoes, [1027].
- Roast Partridge sur Canapé, [843].
- Lettuce Salad, [1059].
- Neapolitan Ice-cream, [1292].
- Small Méringues à la Ch. C. Delmonico, [1249].
- Coffee, [1349].
RECIPES.
SOUPS.
1. Bouille-à-Baisse.
—Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well browned, moisten with three pints of hot white broth ([No. 99]). Cut three skinned, good-sized, sound, well-washed potatoes into quarters, also three fine, good-sized, sound, red, peeled tomatoes into rather small pieces; put all in the soup. Season with a pinch of salt (the equivalent of a tablespoonful) and half a pinch of pepper, and then boil well for fully one hour and a half, placing into it a strong bouquet ([No. 254]) at the beginning, also half a teaspoonful of powdered saffron, diluted in a little water; when nearly done, add one pound of boned codfish, cut into small pieces; boil again for three minutes, pour into a hot soup tureen, and serve with six slices of toasted bread.
2. Brunoise.
—Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks; put these with two ounces of butter in a covered saucepan for a few moments; moisten with three pints of broth ([No. 99]), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade ([No. 132]); when ready, serve with six slices of toasted bread.