Radishes (58) Tunny (1597)

Vermicelli with Milk

Bluefish, Havannaise (1898)

Potatoes, Viennoise (165)

Leg of Mutton Braise, Lyonnaise (270)

String Beans, Orleannaise

Roast Turkey, Cranberry Sauce (67)

Romaine Salad (214)

Jelly, Creme de Cocoa (678)

2231. Vermicelli With Milk

Place two quarts milk in an enamelled pan with half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and one ounce butter; then as soon as it comes to a boil strew in four ounces vermicelli, lightly mixing while adding it, and slowly simmer fifteen minutes. Dilute a tablespoon of arrowroot in half a gill of cream and two egg yolks, and add to the soup; sharply mix while cooking two minutes. Pour into a soup tureen and serve.

2232. String Beans, Orleannaise

Carefully break both ends and pull off strings from a quart of fresh, tender string beans, cut in two, then plunge in two quarts boiling water with teaspoon salt and half gill good vinegar and boil forty minutes. Thoroughly drain. Heat an ounce butter in a black frying pan, add one exceedingly fine-chopped sound white onion and gently fry five minutes, tossing once in a while. Add the beans. Season with half teaspoon salt, two saltspoons white pepper and half teaspoon chopped chervil, toss well, and briskly brown five minutes, frequently tossing meanwhile. Then squeeze in juice of half a sound orange, toss well for a minute and serve.