Canapes of Ham (301) Olives

Potage, Armenonville

Weakfish, Vert-Pre (183) Potatoes, Parisienne (711)

Boiled Fowl, Celery Sauce

Green Corn on Cob (1864)

Leg of Lamb, Mint Sauce (392)

Tomato Salad (461)

College Pudding (619)

2311. Potage, Armenonville

Boil a pint of split green peas in boiling water five minutes, drain on a sieve, then replace in saucepan with a sliced carrot, a sliced onion, two sliced leeks, two sliced branches celery, two ounces salt pork cut in small square pieces and two ounces raw lean ham cut same way. Moisten with two and a half quarts water. Season with light teaspoon salt and half teaspoon pepper, then slowly simmer two hours. Strain soup through a sieve into a basin, then through a Chinese strainer into a saucepan and keep hot.

Cut a carrot, an onion and two branches celery in exceedingly small square pieces and place in a small saucepan with an ounce butter and one teaspoon sugar, and gently fry fifteen minutes. Pour in a half gill white wine and let reduce until nearly dry, then add to soup. Boil two ounces tapioca pearls in pint boiling water with half teaspoon salt forty minutes, drain on sieve and thoroughly wash in cold water, then add to the soup, mix well, boil for five minutes. Pour into a soup tureen and serve.

2312. Boiled Fowl, Celery Sauce

Singe, cut off head and feet from a tender fowl of three and a half pounds, draw, wipe and truss; place in a saucepan with one carrot, one onion with two cloves stuck in it, two leeks, two branches parsley, one sprig thyme and a bay leaf; pour in sufficient water to cover fowl. Season with tablespoon salt, cover pan and slowly boil two hours. Take up fowl, dress on a large hot dish, untruss. Pour a celery sauce (No. 745) over the chicken and serve.

N. B. Strain the broth of the fowl and use as for white broth (No. 701).