Canapes of Caviare (59) Olives

Potage of Lamb, Piedmontaise

Bass, Bordelaise Potatoes, Voisin (995)

Sirloin Steaks, Cabaret (245)

Cauliflower au Gratin (1329)

Roast Turkey, Cranberry Sauce (67)

Romaine Salad (214)

Gateau, Germaine

2402. Potage Of Lamb, Piedmontaise

Cut a pound of raw lean lamb from the shoulder into small dice, pieces; place them in a saucepan with two sound onions cut in small pieces, three ditto leeks, one ditto seeded green pepper and two ounces raw lean ham, all cut in small pieces. Add two tablespoons melted butter and cook on a brisk fire ten minutes, occasionally stirring meanwhile. Moisten with two quarts of broth or hot water, add one pound raw beef bones. Season with teaspoon salt and three saltspoons pepper. Cover the pan and let slowly boil thirty minutes. Break two ounces Italian macaroni in half-inch pieces, add to the soup with two ounces raw rice and boil forty minutes more. Take up the bones, add two gills tomato sauce (No. 16). Boil five minutes, skim fat from the surface, strew in two ounces grated Parmesan cheese, mix well, pour the soup in a soup tureen and serve.

2403. Bass, Bordelaise

Scale and trim off fins from a three pound sea bass, place it in a baking dish, pour in one and a half gills claret, one light teaspoon salt and three saltspoons pepper. Sprinkle over teaspoon finely chopped shallot. Cover the fish with sheet of buttered paper and set to bake in the oven thirty minutes. Remove, dress the fish on a hot dish. Transfer the gravy to a saucepan, add the juice of quarter of a sound lemon, one gill demi-glace (No. 122), six sliced canned mushrooms, and half bean of finely chopped garlic, lightly mix, boil ten minutes. Pour the sauce over the bass and serve.

2404. Gateau, Germaine

Lightly butter a deep pie plate, and line it with thin layer puff paste (No. 756). Neatly trim all around the edges, line the inside of the plate with a sheet of paper, then fill up with dried beans, set in the oven for twenty minutes. Remove, take up the beans and paper.

* Save wings, neck, gizzard and heart (uncooked) for Monday's soup.

Peel and skin three sound, juicy oranges, divide in sections, and place them in a bowl, add two ounces glazed sugar and two tablespoons cura-cao, mix well, and arrange them on a plate. Spread three tablespoons currant jelly over them. Place two egg yolks in a bowl, add two gills cream, two tablespoons sugar and six drops vanilla essence, and briskly beat up with a whisk two minutes. Sprinkle a little powdered sugar over, then set in the oven twenty minutes. Remove, let rest ten minutes. Lift it up from the plate, dress on a dish with a folded napkin and serve.