Radishes (58) Olives

Calves' Tails, Berlin Style

Broiled Bluefish, Maitre d'Hotel (326) Potatoes, Macaire (859)

Broiled Leg of Mutton, Caper Sauce (1246)

Glazed Turnips, Demi-Glace

Roast Chicken (290) Romaine Salad (214)

Pudding Menagere (1192)

2367. Calves' Tails, Berlin Style

Clip off a little at both ends of three fresh calves' tails, then cut them Into half-inch pieces, place in a saucepan with a carrot cut in quarters, one turnip cut same way, one onion with two cloves stuck in and one small stalk celery. Tie together two leeks, two branches parsley, one branch chervil, a sprig thyme, a sprig marjoram and two bay leaves, and add to the soup. Moisten with three quarts water. Season with two teaspoons salt and half a teaspoon pepper. Cover the pan, and let slowly boil one and a half hours. Place one ounce butter and two ounces flour in a saucepan, briskly stir on the fire while heating two minutes. Skim the fat from the surface of the broth, then strain it through a cheesecloth into this pan, add a gill Rhine wine and mix well until it comes to a boil. Add the calves' tails with half a teaspoon chopped parsley, boil ten minutes. Pour into a soup tureen and serve.

2368. Glazed Turnips, Demi-Glace

Peel twelve small, sound white turnips, then cut them in quarters lengthwise. Round each piece into bean-of-garlic-like shape, place in a small saucepan with half an ounce butter, a teaspoon sugar, half a teaspoon salt and two saltspoons pepper. Moisten with two gills of broth and let reduce to half the quantity, then pour in one gill of demi-glace (No. 122), lightly mix. Cover the pan and set in the oven thirty-five minutes. Remove, dress on a hot, deep dish and serve.