Celery (86) Canapes of Anchovies (141)

Bisque of Lobster, Julienne

Fresh Mackerel, Mignonette Potatoes, Hollandaise (26)

Balotine of Lamb, Macedoine (1055)

Spinach in Cream (399)

Broiled Lobster, Chili Sauce (1320)

Roast Beef (126) Romaine Salad (214)

Jelly, Yvette

1557. Bisque Of Lobster, Julienne

Cut into small julienne strips two small carrots, one white turnip, two leeks, one medium white onion, two branches celery and a quarter of a very small white cabbage. Mix them together, then place in a saucepan with half ounce butter, half teaspoon salt, one teaspoon sugar and two gills water. Mix well, cover pan and set in oven fifty minutes, remove and keep hot.

Prepare a (risque of lobster (No. 1336) and add the above prepared vegetables, mix a little, pour into a soup tureen and serve.

1558. Fresh Mackerel, Mignonette

Cut the head off and split in two a three-pound piece of fresh mackerel, remove spinal bone and wipe neatly, then place in a lightly buttered baking dish. Place in a bowl one ounce butter, two tablespoons flour, three tablespoons bread crumbs, four finely chopped shallots, a half bean chopped garlic, half teaspoon freshly chopped parsley, half teaspoon chopped chives, one teaspoon curry powder, a teaspoon paprika, half teaspoon salt, two saltspoons grated nutmeg, one saltspoon thyme and one saltspoon crushed bay leaf; mix well with a spoon two minutes, then spread this mixture and squeeze the juice of half a lemon over the mackerel, set in oven to bake forty minutes, remove and send to table in same dish.

1559. Jelly, Yvette

Prepare, freeze and serve a rum jelly (No. 1171), only substituting the same quantity of creme yvette for the rum.