Oysters (18)

Celery (86) Olives

Consomme Dubourg

Filet of Sole au Gratin (629) Potatoes, Parisienne (711)

Tenderloin Steaks, Hoteliere

Cepes, Bordelaise

Sweetbreads en Cocotte (472)

Punch aux Roses (377)

Roast Redhead Ducks, Currant Jelly (37)

Chicory Salad (38)

Neapolitan Ice Cream (381) Lady-Fingers (150)

2652. Consomme, Dubourg

Prepare a consomme (No. 52), strain it into another saucepan and keep slowly boiling. Wash and drain two ounces raw rice, add to the consomme" and boil for thirty-five minutes. Prepare a royale (No. 2446), cut in small square pieces and add to consomme with the leaves of two branches chervil, then let boil for two minutes, pour into a tureen and serve.

2653. Tenderloin Steaks, Hoteliere

Procure six four-ounce tenderloin steaks, neatly flatten and trim, season all over with a teaspoon salt and half teaspoon pepper. Lightly roll them in a tablespoon melted butter, roll in fine, fresh bread crumbs and broil for four minutes on each side, dress on a hot dish, pour a Colbert sauce (No. 121) over them, decorate all around with fried parsley and serve.

2654. Cepes, Bordelaise

Open a pint can of cepes, drain on a sieve, then wipe well and slice them. Heat a tablespoon oil in frying pan, add four finely chopped shallots, cook them one and a half minutes, then add the cepes. Season with a half teaspoon salt and three saltspoons pepper, toss them well and briskly fry for six minutes, tossing them once in a while.

Finely chop together a half bean garlic and two branches well-washed, fresh parsley, add to the cepes, toss well while heating for two minutes, dress on a vegetable dish and serve.