Oysters (18)

Radishes (58) Olives

Chicken Okra, Bearnaise

White Perch, St. Gotthard (937)

Potatoes, Colbert (2093)

Boiled Leg of Mutton, Caper Sauce (1245)

Cucumbers, Romaine (1737)

Roast Quail on Canapes (272)

Escarole Salad (100) Chambord Ice Cream (1939)

2557. Chicken Okra, Bearnaise

Singe, cut off the head and feet of a very small, tender fowl, draw, wipe and cut it in half-inch pieces (meat and bones), place in a saucepan with a chopped onion, one chopped, seeded green pepper, two minced leeks and two branches of celery cut in small squares; add two tablespoons melted butter, cook for ten minutes, occasionally stirring meanwhile, then add a finely chopped bean garlic and a teaspoon chopped parsley. Stir well, then moisten with two and a half quarts broth (No. 701), season with a teaspoon salt, half teaspoon pepper, and let boil fifteen minutes.

Trim twelve good-sized, fresh, tender okras, cut them in half-inch pieces and add to the soup, with two peeled and crushed fresh red tomatoes, then let boil for twenty-five minutes longer. Cut two peeled, well-washed, small, raw potatoes in quarter-inch-square pieces, add to the soup, boil for thirty minutes, add two gills hot tomato sauce (No. 16), mix well, skim the fat from the surface, pour the soup into a soup tureen and serve.