Clams (1457) Radishes (58)

Lyons Sausage (582)

Consomme aux Lazagnes

Spanish Mackerel with Paprika

Potatoes, Duchesse (304)

Appetizing Lamb Chops Roast Capon (378)

Romaine Salad (214)

Parfait au Cafe (1265)

1989. Consomme Aux Lazagnes

Prepare a consomme (No. 52), strain into another saucepan and keep simmering. Plunge four ounces lazagnes into a quart boiling water with a teaspoon salt, boil for twenty minutes, drain well on a sieve, then add to the consomme; boil for five minutes, pour into a soup tureen and serve with two ounces grated Parmesan cheese separately.

1990. Spanish Mackerel With Paprika

Trim and cut the head off a fresh Spanish mackerel of three pounds, split in two through the back, then remove spinal bone and lay on a lightly buttered tin, cut side up. Season with a teaspoon salt, half teaspoon paprika and teaspoon anchovy essence, spread a tablespoon of butter over the surface, squeeze the juice of half a lemon over and set in the oven for thirty-five minutes. Remove, dress on a hot dish, pour the gravy (if any) over, decorate with a little parsley greens and serve.

1991. Appetizing Lamb Chops

Neatly tn:n and flatten six small French lamb chops, season with a half teaspoon salt and three saltspoons pepper. Heat a tablespoon melted butter in a frying pan, arrange six thin slices lean bacon one beside another in the pan and briskly fry for two minutes on each side. Remove, keep on a plate, then place chops in same pan and fry for three minutes on each side. Dress on a dish crown-like, one overlapping another, place bacon on top of chops, fill the centre with green peas (No. 1519) and serve very hot.