Oysters (18)

Olives Caviare (59)

Pur£e of Lima Beans

Halibut, Mornay (164)

Potatoes, Indienne

Squabs Saute, Sauce Finnoise

Green Peas with Mint (375)

Roast Saddle of Venison, Currant Jelly (418)

Celery Mayonnaise (69)

Chocolate Ice Cream (523) Ladyfingers (150)

1133. Puree Of Lima Beans

Place a quart of drained, canned lima beans in a saucepan with four and a half pints water, one sliced onion, one sliced carrot, two branches parsley, two cloves, one bay leaf, half ounce butter, one level tablespoon salt, and briskly boil for forty minutes. Drain on a sieve and keep the broth. Remove the onion, carrot, parsley, clove and bay leaf. Place the lima beans in a mortar and pound to a pulp; replace them in the saucepan with their broth, season with two saltspoons cayenne pepper and a saltspoon grated nutmeg, adding an ounce butter; lightly mix and let boil for five minutes. Dilute two ounces rice flour in one gill cream and add to the soup; lightly mix while boiling for two minutes. Remove, strain through a Chinese strainer into a soup tureen and serve with a plate of bread croutons (No. 23).

1134. Potatoes, Indienne

Heat in a saucepan one tablespoon butter, add one finely chopped onion and brown for five minutes, then add one teaspoon curry powder; stir briskly and moisten with a pint water. Season with a teaspoon salt, add twelve small, peeled, well-washed pototoes, cover the pan and boil for thirty-five minutes, remove and serve.

1135. Squabs Saute, Sauce Finnoise

Cut off the necks and feet of six fresh squabs. Split open through the back and gently flatten with a cleaver while covered with a coarse towel. Season all over with a teaspoon salt and half teaspoon white pepper.

Heat two tablespoons lard in a black frying pan, place the squabs in the pan, one beside another, and fry them for eight minutes on each side. Remove, dress on a hot dish, pour a hot Finnoise sauce (No. 251) over them and serve.