01 flour ; when well mixed stir m a quarter spaghetti, of a pint of milk, adding a dessert-spoonful of grated Parmesan, and the same of tomato conserve or puree ; boil up, and pass through the hair sieve. Butter half a dozen silver or china scallop shells✪ Scallop Shells with Spaghetti, fill them with the spaghetti cut up small, well diluted with the sauce, and seasoned with black or Nepaul pepper. Cover the surfaces with grated cheese, brush over with melted butter, bake till browned, and serve as hot as possible. 10 MENU XXIX. {Abstinence — A utnmn. ) Potage au chou 6mince. Sole a la Daumon. Tranches de cabillaud aux hultres. C6leri au gratin. Omelettes k la Celestine. Choux au fromage Make a vegetable broth as described in Menu xxvii., substituting carrots, leeks, and turnips for the sorrel and lettuce. Strain as soon as the \.Soup%vith vegetables are cooked. Meanwhile (as the minced cab- . . . . \ , ,r l)cige. simmering is going on) take half a medium- sized cabbage, trim and cut it into four pieces, plunge them into boiling water, well salted, for five minutes ; drain, refresh with cold water, press out all moisture, and placing the cabbage pieces on a board, slice them into narrow shreds. This should be ready when the broth is strained. Bring the broth to the boil again, and then slip in the shred cabbage and simmer gently till the leaves are tender, when the soup can be served, the finishing touches being the yolk of an egg worked well with a tablespoonful of cream and a tablespoonful of grated Parmesan cheese✪ Cabbage Soup. Prepare and cook the sole in the manner described for Sole a la Colbert (Menu xiii.), but instead of filling the cavity with maitre butter, do so with bcurre •3° SLICES OP COD WITH OYSTERS. 131 a la Daumoii made in this way : — Melt half an ounce of good fish glaze, and stir it well in a bowl off the fire till it begins to get firm again, then mix with it two ounces of butter that have been ^ softened in a wet cloth as for pastry- making ; when worked to the condition of a smooth paste finish with a teaspoonful each of minced parsley and tarragon. N.B. — Fish glaze — most useful in fish sauces — is obtained by boiling fish broth made from the cuttings of white fish until it is reduced to the consistence of an ordinary thick sauce. When cold this becomes consolidated like meat glaze. Two nice slices of cod an inch and a quarter thick should be cooked in fish broth in the high-sided saut'e- pan, as explained for salmon slices in Menu xviii. When done take them out with a 3- °J , . , , , . , , cod with slice, and set them on a dish under a oysters. weight. Prepare the oysters as in Menu xi., setting them on a plate, while with the broth in which they were cooked, and as much of that in which the cod slices were cooked as is needed to make up a pint altogether, proceed to make a sauce, using an ounce each of butter and flour for the roux. Bring this to the boil, and reduce by fast boiling by one- third, stirring continually. By this time it should coat the spoon well when the latter is lifted from it. Take it from the fire, pour it into a bowl, add the oysters cut into quarters, and let it get cold. Finish in this way : — Release the cod slices from the weight above 132 FIFTY DINNERS. ✪ Cod with Oysters

AI-modernized reading of the original text

01 flour ; when well mixed stir m a quarter spaghetti, of a pint of milk, adding a dessert-spoonful of grated Parmesan, and the same of tomato conserve or puree ; boil up, and pass through the hair sieve. Butter half a dozen silver or china scallop shells, fill them with the spaghetti cut up small, well diluted with the sauce, and seasoned with black or Nepaul pepper. Cover the surfaces with grated cheese, brush over with melted butter, bake till browned, and serve as hot as possible. MENU XXIX. {Abstinence — A utnmn. ) Potage au chou 6mince. Sole a la Daumon. Tranches de cabillaud aux hultres. C6leri au gratin. Omelettes k la Celestine. Choux au fromage Make a vegetable broth as described in Menu xxvii., substituting carrots, leeks, and turnips for the sorrel and lettuce. Strain as soon as the \.Soup%vith vegetables are cooked. Meanwhile (as the minced cab- . . . . \ , ,r l)cige. simmering is going on) take half a mediumsized cabbage, trim and cut it into four pieces, plunge them into boiling water, well salted, for five minutes ; drain, refresh with cold water, press out all moisture, and placing the cabbage pieces on a board, slice them into narrow shreds. This should be ready when the broth is strained. Bring the broth to the boil again, and then slip in the shred cabbage and simmer gently till the leaves are tender, when the soup can be served, the finishing touches being the yolk of an egg worked well with a tablespoonful of cream and a tablespoonful of grated Parmesan cheese. Prepare and cook the sole in the manner described for Sole a la Colbert (Menu xiii.), but instead of filling the cavity with maitre butter, do so with bcurre •3° SLICES OP COD WITH OYSTERS. 131 a la Daumoii made in this way : — Melt half an ounce of good fish glaze, and stir it well in a bowl off the fire till it begins to get firm again, then mix with it two ounces of butter that have been ^ softened in a wet cloth as for pastrymaking ; when worked to the condition of a smooth paste finish with a teaspoonful each of minced parsley and tarragon. N.B. — Fish glaze — most useful in fish sauces — is obtained by boiling fish broth made from the cuttings of white fish until it is reduced to the consistence of an ordinary thick sauce. When cold this becomes consolidated like meat glaze. Two nice slices of cod an inch and a quarter thick should be cooked in fish broth in the high-sided saut'epan, as explained for salmon slices in Menu xviii. When done take them out with a 3- °J , . , , , . , , cod with slice, and set them on a dish under a oysters. weight. Prepare the oysters as in Menu xi., setting them on a plate, while with the broth in which they were cooked, and as much of that in which the cod slices were cooked as is needed to make up a pint altogether, proceed to make a sauce, using an ounce each of butter and flour for the roux. Bring this to the boil, and reduce by fast boiling by onethird, stirring continually. By this time it should coat the spoon well when the latter is lifted from it. Take it from the fire, pour it into a bowl, add the oysters cut into quarters, and let it get cold. Finish in this way : — Release the cod slices from the weight above

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Scallop Shells with SpaghettiCabbage SoupMussel SoupCod with Oysters

Fifty dinners