Radishes (58) Olives

Puree of Potatoes, Inouye

Halibut, Portugaise Sliced Cucumbers (340)

Chicken Saute Paysanne (1899)

Brussels Sprouts (618)

Roast Leg of Lamb (392) Romaine Salad (214)

Apple Charlotte (634)

2969. Puree Of Potatoes, Inouye

Place in saucepan a half pound salt pork cut in small pieces, four sliced leeks, one sliced onion, two bay leaves and one ounce butter, place pan on fire and brown for ten minutes, stirring once in a while. Add six good-sized, well-washed, peeled potatoes, moisten with three pints broth (No. 701) and one pint water, season with a teaspoon salt and half teaspoon pepper, gently mix, cover pan and boil rather slowly for one hour. Press through sieve into a vessel, then through Chinese strainer into another saucepan and keep on corner of range.

Plunge two ounces Japanese pearl tapioca in a pint boiling water with a half teaspoon salt and boil for forty minutes, stirring at bottom once in a while. Place on sieve and wash in cold water, then drain well and add to soup with a pint hot milk, saltspoon cayenne and half ounce butter, mix well while heating for five minutes, pour soup into tureen and serve.

2970. Halibut, Portugaise

Procure three three-quarter-pound slices fresh halibut and place in a sautoire with half ounce butter, half gill white wine, a gill water, branch parsley, tablespoon vinegar, half teaspoon salt and three saltspoons pepper. Cover fish with a buttered paper, boil five minutes, remove, lift up fish and dress on hot dish. Strain fish gravy into a small saucepan and let reduce until nearly dry, then add one and a half gills tomato sauce (No. 16), a saltspoon cayenne pepper, mix well, let briskly boil for ten minutes, pour sauce over fish and serve.