Olives Radishes (58

Consomme\ Chatelaine Broiled Kingfish (792)

Potatoes, Vert-pre

Mutton Chops, Bouchere Cauliflower, Saute- (631)

Roast Goose, Apple Sauce (1109)

Dandelion Salad (606)

Maraschino Pudding (655)

1564. Consomme, Chatelaine

Prepare and strain a consomme (No. 52) into another saucepan. Place one finely minced white onion in a saucepan with half pint milk, three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, and let boil fifteen minutes. Place one whole egg and the yolk of another in a bowl with a tablespoon cream; sharply mix with the whisk, then gradually add the milk and onions, whisking meanwhile. Strain through a cheesecloth into three lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height, then set in oven with the door open ten minutes. Remove, let get cold, unmould, then cut in slices a fifth of an inch thick, place in a soup tureen with three tablespoons cooked green peas and three tablespoons cooked string beans cut in very small pieces, pour the boiling consomme* over and serve.

1565. Potatoes, Vert-Pre

Remove the stalks and thoroughly wash a pint of very fresh spinach leaves, drain, and plunge in a quart of boiling water with a teaspoon salt for ten minutes. Drain on a sieve and press out all the water, then chop them exceedingly fine. Prepare a mashed potato preparation (No. 178), add and mix well the spinach with the potatoes, dress on a vegetable dish, neatly smooth all around with the blade of a knife and serve.

1566. Mutton Chops, Bouchere

Lightly flatten without trimming six tender mutton chops. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper. Repeatedly turn the chops in the seasoning, then roll in fresh bread crumbs and broil on a brisk charcoal fire five minutes on each side. Remove, dress on a dish, crown shape, adjust a curled paper at end of each chop and serve.