Muskmelons (2056) Grape-Nuts (1371)

Eggs Molet, Soubise

Perch Saute, Meuniere (2097)

Broiled Beefsteaks, Maitre d'Hdtel (172)

. Fried Potatoes en Quartiers (348)

Cornmeal Pancakes (659)

2644. Eggs Molet, Soubise

Prepare a soubise sauce (No. 94) and keep hot until required. Boil twelve fresh eggs for five minutes, lift up and plunge them in cold water for one minute, remove, shell them and dress on hot, deep dish, pour the prepared soubise sauce over and serve.


Beetroot Broth (2179) Scallops au Gratin (1060) Spareribs and Cabbage (671) Old-fashioned Rice Pudding (140)


Olives Salted Peanuts (954)

Lemon Soup, Life

Kingfish Bercy (2249) Potatoes, Marquise (1044)

Fricandeau of Veal with Sorrel (1399)

Stuffed Tomatoes (30)

Roast Turkey, Cranberry Sauce (67)

Doucette Salad (189)

Fig Pudding (57)

2645. Lemon Soup, Liee

Singe, cut off head and draw a tender two-and-a-half-pound chicken, place it in a saucepan with a sliced carrot, an onion with two cloves stuck in it, two leeks, one branch each celery, parsley and chervil, a sprig each of thyme and bay leaf. Pour in four quarts water, season with a good teaspoon salt, let slowly boil for one and a half hours, take up chicken, place it on a plate and keep for to-morrow's luncheon. Reduce broth to one and a half quarts, skim fat off surface, strain it through cheesecloth into another saucepan and squeeze in juice of a lemon. Dilute one egg yolk with a half gill cream, add it to soup and sharply mix with a whisk while cooking for two minutes, but do not allow to boil. Pour the soup into a tureen and serve with six slices toasted French bread and a little grated Parmesan cheese separately.