Oysters (18)

Celery (86) Canapes of Anchovies (141)

Pickerel Soup, Mariniere

Fried Smelts, Bourgeoise Potatoes, Alfonso (2689)

Venison Chops with Grapes

Lima Beans with Fines Herbes (2315)

Asparagus, Vinaigrette (2203)

Roast Ribs of Beef (126) Romaine Salad (214)

Scotch Pudding (420)

3087. Pickerel Soup, Mardoere

Wash and thoroughly wipe a one-and-a-half-pound fresh pickerel, split through back and remove bones and skin from filets. Place the perfect meat in a sautoire with a dozen freshly opened, sound mussels and add one gill white wine, half teaspoon salt, cover with a buttered paper and boil for ten minutes, pour liquor into a saucepan, cut fish and mussels into small pieces and keep on a plate till required. Place all trimmings of pickerel in saucepan with a sliced each carrot and onion, two branches parsley, one sprig thyme, two bay leaves and two cloves. Pour in two and a half quarts water, the juice of half a sound lemon, a teaspoon salt, and let simmer for one hour.

Heat an ounce butter in a saucepan, add six finely chopped shallots and fry for five minutes, tossing them once in a while. Add an ounce flour and stir well, then strain fish broth through a cheesecloth into pan, season with a saltspoon cayenne, pour in a gill cream, three tablespoons bread crumbs, and sharply mix until it comes to a boil, add pickerel and mussels with a teaspoon freshly chopped parsley, lightly mix and boil for ten minutes. Remove, pour soup into a tureen over six slices of freshly toasted French bread and serve.

3088. Fried Smelts, Bourgeoise

Neatly wipe twelve large, fresh smelts and place in a dish. Season with a teaspoon salt, half teaspoon pepper, juice of a sound lemon and half teaspoon freshly chopped parsley, turn well in seasoning and let infuse for thirty minutes. Prepare a frying batter (No. 204), roll smelts in batter, drop in boiling fat and fry for ten minutes, turning once in a while. Remove, dress on hot dish with a folded napkin and serve with a remoulade sauce (No. 681) separately.

3089. Venison Chops With Grapes

Trim and neatly flatten six nice venison chops. Place in an earthen dish a sliced onion, two tablespoons each oil and vinegar, a sprig thyme, crushed bay leaf, teaspoon each crushed black pepper and salt, turn chops well in seasoning and let infuse for an hour, being careful to turn them once in a while. Pick from stems a pound of fine California white grapes, thoroughly heat a tablespoon melted butter in frying pan, add grapes briskly fry for six minutes, frequently tossing meanwhile, and keep hot. Place chops on broiler, broil for four minutes on each side, dress on a hot dish, arrange grapes around and serve with currant jelly separately.

N. B. - To-morrow there will be Tripe Mode de Caen on the bill for luncheon, and as it takes a very long time to prepare it would be advisable to begin to prepare and cook it to-night, as explained in No. 3092.