Olives Canapes of Ham (301)

Vermicelli, Hollandaise

Pickerel, Albert (1064) Potatoes, Bignon (403)

Lamb Chops, Julienne

Lima Beans, Fines Herbes (2315)

Roast Turkey, Cranberry Sauce (67)

Lettuce Salad (148)

Frankfort Pudding (2264)

2737. Vermicelli, Hollandaise

Prepare a chicken broth (No. 578) and strain it into a saucepan. Break three ounces good vermicelli on a plate and add it to broth with a teaspoon freshly chopped parsley, then let boil for fifteen minutes. Dilute two egg yolks on a plate with one gill cream, the juice of half a lemon and a saltspoon grated nutmeg. Add it to soup, mix while heating for three minutes, remove, pour soup into a tureen and serve.

2738. Lamb Chops, Julienne

Neatly trim and flatten six fresh, good-sized lamb chops, lightly shorten end bones, season all over with a teaspoon salt, half teaspoon pepper, and keep on a plate till required.

Cut in fine, one-inch-long julienne strips a very small carrot, small white onion, two branches celery, one ounce cooked, smoked beef tongue, one ounce cooked ham and six peeled, fresh, good-sized mushrooms. Place these articles in a small saucepan with one ounce butter, half light teaspoon salt and two saltspoons white pepper, pour in half gill claret, let reduce on brisk fire till nearly dry. Pour in one gill tomato sauce with the leaves of a branch chervil, lightly mix, cover pan and set in oven for thirty minutes, remove and keep hot.

Heat one tablespoon melted butter in frying pan, lay in chops one beside another and briskly cook for four minutes on each side. Dress on a hot dish, one overlapping another crown-like, pour contents of saucepan in centre, adjust a paper frill at end of each bone and serve.