Radishes (58) Lyons Sausage (582)

Cabbage, Rouennaise Spanish Mackerel with Paprika (1090) Potatoes, Windsor (252)

Chicken Legs, Dijonnaise

String Beans with Butter (1579)

Roast Leg of Mutton, Currant Jelly (522)

Escarole Salad (100)

Chocolate Pudding (190)

2490. Cabbage, Rouennaise

Cut a very small green cabbage in quarters, remove the core and outer leaves, slice exceedingly fine, place in a saucepan with ounce butter and teaspoon salt, lightly mix, then cover the pan and cook on the fire for twenty minutes, stirring once in a while, moisten with three quarts water, add a half-pound piece salt pork and one beef marrow bone, cover the pan and let boil slowly for two hours, remove the bone and pork, skim the fat from the surface, pour the soup in a soup tureen, arrange six slices toasted French bread on top of the soup and serve.

2491. Chicken Legs, Dijonnaise

. Take up the chicken legs, etc., from the jar, from Thursday, and drain on a cloth. Heat two tablespoons melted butter in frying pan, add the legs and quickly fry them for five minutes on each side, remove and keep them on a plate till required. Pour the marinade in a saucepan, place pan on the open fire and let reduce to a third the quantity, pour in two gills tomato sauce (No. 16) and gill demi-glace (No. 122), then boil for five minutes. Strain sauce through Chinese strainer into another saucepan, add the chicken legs with twelve canned mushrooms, brown in a small frying pan twelve small onions with a tablespoon melted butter for six minutes or until or a nice golden colour, and then add to chicken. Lightly mix, cover the pan and set in the oven for forty-five minutes, remove, dress the chicken on a dish, pour contents of pan over, arrange six heart-shaped bread croutons (No. 90) around, sprinkle a little chopped parsley over and serve.