Croquettes Liviannienne. Mix four leaves of melted gelatine with one pint of mayonnaise and use to bind some crab meat. Cool and form in small croquettes, roll in chopped yolks of hard-boiled eggs mixed with chopped parsley.
Eggs Beaujolais. Poached eggs on toast covered with sauce Colbert.
Potage Victoria. Half velouté of chicken and half purée of tomatoes. Garnish with turnip cut in small squares, string beans cut in half-inch lengths, and a few peas.
Bass, Provençale. Split a bass, remove the bones and skin, put in buttered pan, season with salt and pepper, put some sliced tomatoes and a few small pieces of butter on top, and bake in oven. When done cover with white wine sauce with a few pieces of tomato in it.
Stuffed lamb chops, Maréchal. Broil the lamb chops on one side. Cover that side with force meat of veal quenelles decorated with chopped tongue and truffles, put in buttered pan, cover with buttered paper, and bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal force meat recipe [Jan. 11].)
Macédoine water ice. Two pounds of sugar, three quarts of water, and six lemons. Dissolve the sugar in the water, add the rind of four lemons and the juice of six, strain and freeze. When frozen add one quart of assorted fruit, such as small seedless grapes, stoned cherries, and apricots, strawberries, and pineapple cut in small dices, or any other kind in season, or canned. Before adding the fruit to the water ice put it in a bowl with a little powdered sugar and kirschwasser, and leave for an hour. This will prevent the fruit from freezing too hard.
Normandie water ice. Two pounds of sugar, two quarts of water, and the juice of six lemons. Mix together, add one quart of crabapple pulp and one gill of cognac. Freeze.
Curried Lima beans. Put some boiled Lima beans in a sauce pan and cover with well seasoned curry sauce. Before serving add a small piece of fresh butter and some chopped parsley.