Celery (86) Oysters (18) Olives

Consomme Suedois

Kingfish, Comtesse (616) Potatoes, Bordelaise (1190)

Chateaubriand with Olives

Brussels Sprouts (618) Sweetbreads, Cheron (231)

Punch, Siberien (960)

Redhead Ducks with Currant Jelly (37)

Lettuce Salad (148)

Biscuits, Tortoni (1521)

2574. Consomme, Suedois

Prepare a consomme (No. 52), strain it into another saucepan and keep simmering. Cut in exceedingly small square pieces a medium carrot, one turnip, one onion, one leek and a quarter small sound cabbage; place them in a saucepan with half ounce butter, half teaspoon salt and two saltspoons pepper; pour in enough of the consomme* to cover the vegetables, cover pan and set in oven for forty-five minutes. Remove, add one egg yolk, a tablespoon grated Parmesan cheese and sharply mix with a wooden spoon.

Cut out from a loaf of stale French bread twelve thin slices, toast them to a light colour, then spread the vegetables over, arrange on a tin, set in oven with door open for ten minutes, place in a soup tureen, pour consomme over and serve.

2575. Chateaubriand With Olives

Trim a little of the fat from a two-pound piece tenderloin of beef, place in a coarse towel and neatly flatten with a cleaver to the thickness of one and one half inches. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the filet in the seasoning, arrange on broiler and broil on a slow fire for eight minutes on each side. Remove, sprinkle a little salt all around, place on a tin, pour a tablespoon melted butter and squeeze the juice of half a lemon over, set in oven for eight minutes, remove, dress on a hot dish, pour an olive sauce (No. 1673) over, sprinkle a little chopped parsley on top and serve.