Radishes (58) Clams (1457) Anchovies (141)

Cream, Japanese

Broiled Pompano, Mr.itre d'Hotel (228)

Potatoes, Parisienne (711)

Mignons ot Lamb, Sauce Lyonnaise

String Beans with Butter (1579)

Broiled Devilled Lobster (158)

Roast Squabs (831) Lettuce (148)

American Pudding (336)

2045. Cream, Japanese

Place in a saucepan one pound clean, raw chicken bones, one pound knuckle of veal and three and a half quarts water; set on fire and let come to a boil, then skim fat from surface, season with two teaspoons salt and half teaspoon white pepper, add one minced white onion, two sliced leeks, two branches celery, also sliced, one branch parsley, one sprig thyme and one clove. Boil forty minutes, then add fifteen fresh, clean, crushed okras and allow to boil an hour and a half longer.

Mix in another saucepan one ounce butter with two and a half ounces flour, heat one minute, then strain broth through a strainer into this pan, season with a teaspoon curry, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, cook for thirty minutes, then pour in two gills cream, add half ounce good butter, mix until it boils and keep hot. Plunge three ounces Japanese pearls in a pint boiling water with half teaspoon salt, boil for forty minutes, and stir at bottom once in a while. Drain pearls on a sieve and wash under cold water until they do not stick to the fingers. Strain cream through a cheesecloth into a saucepan, add the pearls, lightly mix, boil for two minutes, pour soup into a tureen and serve.

2046. Mignons Of Lamb, Sauce Lyonnaise

Procure six mignons of four ounces each, cut from a tender leg of lamb, neatly flatten, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in frying pan, add the mignons, one beside another, and gently fry for five minutes on each side. Remove, arrange six round, freshly prepared slices of toast on a hot dish, place mignons on top, pour a Lyonnaise sauce over and serve.

2047. Lyonnaise Sauce

Cut in quarters, then finely slice, a Spanish onion, brown in a saucepan with a tablespoon melted butter to a nice golden colour, then pour in one gill tomato sauce (No. 16) and one gill demi-glace. Add half teaspoon freshly chopped parsley, juice of half a sound lemon, two salt-spoons salt and one saltspoon cayenne pepper, lightly mix, then boil for twelve minutes and use as required.