Ham Canapes (301) Croute-au-Pot

Clams (1457) Olives

Pompano Saute with Fines Herbes

Potatoes, Bordelaise (1190)

Filet Mignons, Bearnaise Sauce

String Beans (1579)

Roast Turkey, Cranberry Sauce (67)

Lettuce Salad (148)

Rum Telly (1171)

2147. Croute-Au-Pot

Place a two-pound piece shin of beef and a beef marrow bone in a large saucepan, pour in four quarts water, season with two teaspoons salt and half teaspoon pepper, set on fire and as soon as it comes to a boil skim fat from surface, then slowly boil one hour. Cut a half head clean, very small white cabbage in quarters, scald in boiling water five minutes to take away the strong odor, add to the soup with two medium carrots, two turnips and one onion; tie in a bunch two leeks, one branch parsley, one branch celery, one branch chervil, one sprig thyme, one bay leaf and one clove and add to the soup. Cover pan and slowly boil one hour longer. Remove all vegetables from pan, cut carrots and turnips in slices, the cabbage in half-inch squares, place in an earthen soup tureen with six slices toasted French roll, strain the broth through a damp doubled cheesecloth over the vegetables and bread and serve.

2148. Pompano Saute With Fines Herbes

Trim off fins and thoroughly wipe two fresh pompanos of one and a half pounds each. Season with teaspoon salt and half teaspoon pepper. Lightly baste with cold milk, then lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, add the fish one beside another and fry five minutes on each side, then set in oven for ten minutes. Remove, dress fish on a hot dish, sprinkle over half teaspoon finely chopped parsley, two saltspoons chopped chervil and two salt-spoons chopped chives. Squeeze juice of half a sound lemon into pan with the butter, lightly toss, pour over fish and serve.

2149. Filet Mignons, Bearnaise Sauce

Neatly trim two pounds filet of beef, then cut in six even pieces, flatten and season with teaspoon salt and half teaspoon pepper, lightly rub them with a little oil, arrange on broiler and briskly broil three minutes on each side. Remove, arrange six freshly prepared round toasts on a dish and lay filets on top. Pour a Bearnaise sauce (No. 34) over filets, pour half a gill of hot tomato sauce (No. 16) around and serve.