Olives Oysters (18) Sardines (1148)

Potage, St. Sulpice Salmon Trout, Maitre d'Hotel

Potatoes, Duchesse (304)

Sirloin Steaks, Cabaret (245)

Stuffed Green Peppers (230)

Fricassee of Eggs

Roast Squabs (831) Chicory Salad (38)

Fig Pudding (57)

2900. Potage St. Sulpice

Place in a saucepan one and a half pounds fresh heads or whitefish bones and a sliced carrot and leek, two sliced branches celery, two each parsley roots, bay leaves and cloves. Moisten with three quarts water, season with two teaspoons salt, set on fire and let gently boil for forty-five minutes. Finely slice two medium, white onions, place them in saucepan with one ounce butter and fry for ten minutes, stirring once in a while; add two ounces flour, stir well with wooden spoon while heating for two minutes, then strain fish broth through a cloth over the onions in this pan and sharply mix with whisk until it comes to a boil, then let boil for thirty minutes, frequently mixing meanwhile; pour in one gill milk and a half gill cream, season with two saltspoons cayenne and one saltspoon grated nutmeg, lightly mix and boil for five minutes. Dilute an egg yolk on a plate with a tablespoon cream and the juice of half a sound lemon, add to soup, mixing while cooking for two minutes, but do not allow to boil.

Remove, strain potage through Chinese strainer into a soup tureen and serve with a plate of bread croutons (No. 23) separately.

2901. Salmon Trout, Maitre D'Hotel

Procure three three-quarter-pound slices fresh salmon trout. Mix on plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn fish in seasoning, then place on broiler and broil for six minutes on each side. Dress on hot dish, decorate with a little parsley greens, spread a maitre d'hotel butter (No. 7) over them and serve.

2902. Fricassee Of Eggs

Boil twelve fresh eggs for eight minutes, remove and plunge in cold water for one minute, take up and shell, then cut into quarters and keep on a hot plate till required.

Heat one tablespoon melted butter in a saucepan, add a finely chopped onion and gently brown for five minutes, stirring once in a while. Add one good tablespoon flour, stir briskly, pour in a gill milk, half gill cream, and mix on fire until it comes to a boil. Add the eggs with six sliced canned mushrooms, a half teaspoon each freshly chopped parsley, anchovy essence and salt, and two saltspoons pepper. Mix well, cook for five minutes, dress eggs on a hot, deep dish, arrange six heart-shaped bread croutons (No. 90) around and serve.