Radishes (58) Olives

Potage, Livonien

Bluefish, Bombay (828) Potatoes, Persillade (63)

Mutton Chops, Maison d'Or

Subrics of Spinach (2621)

Roast Duckling, Apple Sauce (187)

Tomato Salad (461)

American Pudding (236)

2778. Potage, Livonien

Finely slice a carrot, a turnip, two branches celery, two leeks, two white onions and two branches parsley. Place in saucepan with an ounce butter and gently brown for ten minutes, frequently stirring meanwhile, then moisten with two and a half quarts broth (No. 701), adding three ounces raw rice. Season with a teaspoon salt, half teaspoon pepper and let boil for one hour. Press the soup through sieve into another saucepan, pour in a gill cream, then continually mix until it comes to a boil, pour into a soup tureen with bread croutons (No. 23) and serve.

2779. Mutton Chops, Maison D'Or

Neatly pare and flatten six tender mutton chops, make an incision crosswise in each, insert therein a slice of truffle, season with a teaspoon salt and half teaspoon pepper. Dip in beaten eggs, then roll in bread crumbs, place in a sautoir one beside another, with an ounce clarified butter, and fry for four minutes on each side. Arrange six heart-shaped bread croutons (No. 90) on a hot dish, arrange chops over, place a thin slice of pate de foie gras on top of each, pour a hot Madeira sauce (No. 6) around, adjust a paper frill at end bones of chops and serve.