Halve blue-point oysters; serve upon the half shell, the shells being laid upon oyster plates filled with cracked ice; six oysters and a thick slice of lemon being served upon each plate.
Put into a pot three pounds of shin beef, one pound of knuckle of veal, and three quarts of water, and simmer gently. As soon as the scum begins to rise, skim carefully until it ceases to appear. Then add salt, two carrots, the same of onions, turnips, and a little celery. Simmer gently four hours, strain, and serve in bouillon cups to each guest.
POTATOES A la MAITRE d’HOTEL
Wash eight potatoes, and boil them in cold water with a pinch of salt. When thoroughly done, peel them, cut them in thin round slices; put them–with three ounces of butter, a pinch of salt, pepper and a nutmeg, the juice of a lemon, and a tablespoonful of chopped parsley – saucepan on the fire, and, when very hot, serve.
Boil four sweetbreads, and let them become cold; then chop them very fine. Add about ten mushrooms, also chopped fine. Mix with this a quarter pound of butter, half a pint of milk, a little flour, pepper, salt, and a little grated nutmeg. Put upon the fire, stir until it begins to thicken, then put in puff-paste that has been prepared, and bake until light brown.
Clean and prepare a medium sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of butter, and colour them slightly. Grate a pound of bread into fine crumbs, add the bread to your onions, the turkey’s heart and liver chopped very fine, quarter of a pound of butter, salt, pepper, a pinch of thyme, and mix all well together. Stuff the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top and a wineglassful of water; roast an hour and a half; strain your liquor in the pan, pour over your turkey, and serve.
Take one quart of cranberries, pick and wash carefully, put upon the fire with half a teacupful of water, let them stew until thoroughly broken up, then strain and add one pound and a quarter of sugar; put into a mould and turn out when cold.
Take one cupful of rice, wash and boil it, and let it get thoroughly cold. Beat up with it one egg, a teaspoonful of sugar and the same of melted butter, salt and a little nutmeg. Work this mixture into the rice, stirring until all is well mixed and the lumps worked out. Make, with floured hands, into oblong rolls about three inches in length, and half an inch in diameter. Coat these thickly with flour, and set them in a cold place until needed. Fry a few at a time in hot lard, rolling them over as they begin to brown to preserve their shape. As each is taken from the fire, put into a colander to drain and dry.
Remove the shells from two dozen French chestnuts, and put in a saucepan with a little water. Next peel off the skin, and put the chestnuts in a saucepan on the fire with a pint of water and one pound of sugar. Boil them until very soft, then press them through a sieve; then put them in a saucepan with one pint of cream, in which you mix the yolks of four eggs. Just before boiling put your mixture through a sieve, add an ounce of stoned raisins, an ounce of currants, two sherry glasses of sherry wine, and freeze it like ice-cream. When frozen, cut four candied apricots, four candied green gages, half an ounce of citron in small pieces, three ounces of candied cherries; mix them thoroughly into the pudding. Put mixture into a mould, with a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, into a bowl, in the middle of which put your mould, covering it entirely with ice and salt. Let it remain two hours, then turn it out of the mould, first dipping it into warm water.