“"A clear soup, Dicky Boy, and Maryland chicken, hot asparagus, a Russian dressing for our lettuce, and at the end red raspberries with little cakes. They are sponge cakes, Dicky, filled with cream, and they are food for the gods."”
A cook of roughly the same moment, setting down the same dish.
2½ cups White Stock II or III 2 heads lettuce finely cut 2 tablespoons rice ½ cup cream ¼ tablespoon onion, finely chopped 1 tablespoon butter Yolk 1 egg Few grains nutmeg Salt Pepper Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup.
Sources: The passage is from Temple Bailey, Mistress Anne, free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, amphora stamp.