Clams (1457)

Olives Radishes (58)

Bisque, Mariniere

Broiled Bluefish, Maitre d'Hotel (328)

Potatoes, Julienne (799)

Mignons of Beef, Sauce Poivrade

String Beans with Butter (1579) Cauliflower, Cream Sauce (1221)

Roast Duckling, Apple Sauce (187)

Romaine Salad (214)

Diplomatic Pudding (436)

1785. Bisque, Mariniere

Place in a saucepan twelve medium, fresh opened oysters, four large freshly opened hard clams, twelve uncooked shelled shrimps, twenty-four freshly opened raw mussels, half a pound fresh whitensh cut in small pieces, four branches parsley, two branches chervil, a sprig thyme, two bay leaves, two cloves, one and a half teaspoons salt, two saltspoons white pepper, a saltspoon greated nutmeg, half pint white wine, one and a half quarts water, cover pan and let boil thirty minutes.

Mix in a saucepan one ounce butter with two and a half ounces flour, heat for a minute, strain broth into pan and continually stir until it comes to a boil. Finely chop all the different fish and add to boiling soup with a pint milk, mix well and boil for twenty minutes. Dilute two egg yolks with a half gill cream and a half ounce butter and add to soup, mix while heating for three minutes, strain soup through a Chinese strainer into tureen and serve with a plate of bread croutons (No. 23) separately.

1786. Mignons Of Beef, Sauce Poivrade

Cut two pounds trimmed tenderloin of beef in six equal filets, season with a teaspoon salt, half teaspoon pepper, then lightly baste with a little oil, arrange on a broiler and broil for four minutes on each side. Arrange six freshly prepared slices of toast a quarter inch thick and of same size as filets on a hot dish, place filets on toast, then pour a hot poivrade sauce (No. 546) over and serve.