Pommes De Terre Persillées (Parsley Potatoes)
Peel 12 small potatoes and put them in a saucepan with ½ teaspoon salt, a little pepper, 1 tablespoon chopped parsley, and 1 tablespoon butter. Add Water ( or while stock) to about half the height of the potatoes, and cover the pan with a circle of buttered paper that has a tiny hole in (he center to vent the steam. Bring the liquid to a boil, cover the pan with a lid, and cook the potatoes over direct hear or in a hot oven (400° F.) for 30 minutes, or about they are done, There should be about ¼ cup liquid left in the pan; if there is more, reduce it quickly. Turn potatoes and liquid into a serving dish and sprinkle with chopped parsley.
Salade Verte Mélangée (Tossed Green Salad)
Select a mixture of salad greens in season, such as lettuce, romaine, chicory, escarole, and water cress. Separate the leaves and wash client well in a large amount of water. Drain the leaves, dry them thoroughly, wrap them in a towel, and chill them. Rub a salad bowl with a cut piece of garlic, or put in the bowl chapons made by rubbing small pieces of the crust of French bread with garlic. Put the greens in the bowl and toss them with French dressing. There should be just enough dressing to coat the leaves.
French Dressing
Mix together 1 tablespoon vinegar, 3 to 4 tablespoons olive or salad oil. a little salt and freshly ground pepper and pinch of dry mustard or ¼ teaspoon prepared mustard.
Soufflé au Chocolat (Chocolate Soufflé)
Melt 2 tablespoons butter in a sauce-pan, add 1 tablespoon flour and cook, stirring, until the roux starts to turn golden. In another pan, cook 1 ½ ounces grated semi-sweet or unsweetened chocolate and ½ cup hot milk until the chocolate is completely melted and combined with the milk. Add this to the butter and flour and cook the batter until it thickens, stirring constantly. Continue to cook it, stirring occasionally, for 3 or 4 minutes longer.
Beat 4 egg yolks and 4 tablespoons sugar together, adding an extra tablespoon of sugar if unsweetened chocolate was used. Warm the egg yolks with a little of the hot chocolate mixture and combine the two thoroughly. Beat 5 egg whites stiff, adding 1 tablespoon sugar during the last few minutes of beating. Fold ¼ of the egg whites and sugar thoroughly into the mixture, and cur and fold the rest in very, very lightly. Pour the souffle into a buttered and sugared soufflé dish, and bake it in a hot oven (400° F.) 18 to 20 minutes, until the souffle is well puffed, but still semi-liquid in the center. Longer baking will produce a soufflé which is firm throughout. Serve with sauce vanille.
Sauce Vanille (Vanilla Sauce)
With a wooden spoon cream 1/3 cup sugar well with 2 or 3 egg yolks. Stir in 1 teaspoon Hour. Scald 1 ½ cups milk with a small piece of vanilla bean and add the milk little by little to the egg yolk mixture, stirring well. Return the mixture to the pan and cook it over very low heat, stirring constantly, until it almost reaches the boiling point. Remove the vanilla bean and strain the sauce. Cool the sauce, stirring vigorously at first and then occasionally, to prevent a crust from forming. Serve it hot or cold. If desired, 2 tablespoons whipped cream may be added to each cup of sauce.
EASTER DINNER II
Cocktail d'Homard
Potage Germiny
L'Agneau de Lait Mireille
Pommes de Terre Rissolées
Macédoine de Fruits an Kirsch
Petits Gateaux Secs
Demitasse
Cocktail d'Homard (lobster Cocktail)
Prepare the following cocktail sauce: Mix together 1 cup tomato ketchup, ½ cup chili sauce, 1 tablespoon vinegar, 1 teaspoon Worcestershire sauce, the juice of 1 lemon, ¼ teaspoon celery salt, and 5 drops Tabasco sauce. Cut cooked chilled lobster into pieces of any desired size. Serve in either of the following ways: Arrange finely crushed ice on chilled plates and place 2 leaves of lettuce on the ice. Put a small glass of cocktail sauce and a wedge of lemon in the center, and arrange the lobster on the lettuce. Or put coarsely shredded lettuce in the bottom of glass cocktail dishes and till the dishes with lobster mixed with the sauce. Garnish with a wedge of lemon.
Potage Germiny (Cream of Sorrel Soup)
Clean and wash thoroughly about a pound of fresh sorrel leaves, drain them, and cur them into fine shreds. Melt 1 tablespoon butter in a saucepan, add the sorrel, and cook it until all the liquid is evaporated and the sorrel is reduced to a purée. (This can be done ahead of time; in fact, the sorrel puree can be kept for weeks in the refrigerator if it is put in a sterilized jar and covered with good fat.)
Bring 6 cups chicken consomme to a boil and remove it from the heat. Combine 6 beaten eggs with 1 cup warm cream, and add this very slowly to the consomme, stirring vigorously with a wire whip. Return the pan to the heat and cook slowly, stirring constantly, until the soup is thick. Do not allow it to boil. Add 2 tablespoons butter and ¼ cup cream, correct the seasoning with salt, and add 3 to 4 tablespoons cooked sorrel. Serve it immediately.
L'Agneau de Lait Mireille (Roast Spring Lamb Garnished with Vegetes)
Spring lamb must be roasted according to the age of the animal. Very small, very young lamb, like all very young animals—in France it is called the paschal lamb, here spoken of as baby lamb—should be cooked to the well-done stage. Usually the leg is cooked along with part of the loin; or the two legs with the whole saddle, called a baron; or the rack and shoulder. When heavier lamb is cooked, the leg, the saddle. and the rack are separated and cooked Separately, These heavier, more mature pieces are cooked only to the pink stage. Since young lamb is not apt to have much fat, it is desire to spread it generously with good fat; beef drippings arc the best choice. Place the meat in a hot oven (400° F.) and after 25 minutes reduce the heat to moderately hot (375° F.). Cook about 2 hours in all, basting frequently, for well-done lamb, and 1 ½ to 2 hours for lamb done to the pink stage. The exact time will depend on the size of the piece. Take the lamb from the oven and let it reposer while making the gravy and arranging the garniture.
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