Oysters (18)

Radishes (58) Olives

Potage, Suzon Smelts, Africaine

Potatoes, Chateaubriand (872)

Appetizing Lamb Chops (1991) Fresh Peas, Vielle Mode (1959)

Roast Capon with Cress (378)

Lettuce Salad (148)

Marron Ice Cream (854)

2521. Potage, Suzon

Place a pint dried, split green peas in a saucepan with a quart water and boil for five minutes, drain on a sieve, replace the peas in the pan with a pound ham bones, a sliced carrot, a sliced onion, two sliced leeks, a bean crushed garlic, and two parsley roots. Moisten with a pint sweet cider and two and a half heavy quarts water, season with two light teaspoons salt and half teaspoon pepper, lightly mix them, cover the pan and slowly boil for two hours, occasionally stirring at the bottom once in a while. Remove, press the soup through a sieve into a basin, then through a Chinese strainer into a saucepan, set on the fire, pour in one gill cream, one ounce butter, one light teaspoon chopped truffle and two ounces cooked rice. Mix well while cooking for five minutes, pour the soup into a soup tureen and serve with bread croutons (No. 23) separately.

2522. Smelts, Africaine

Thoroughly wipe twelve good-sized, fresh smelts, place in a sautoir with half ounce butter, one and a half gills pure tomato juice, two sweet red peppers cut in small squares and half teaspoon French mustard. Season with a teaspoon salt, cover the fish with buttered paper and set in the oven for twenty minutes. Remove, lift up the smelts with a skimmer and dress on a hot dish. . Mix on a saucer a teaspoon butter and teaspoon flour and gradually add to the sauce, gently mixing while adding, then boil for two minutes. Pour the sauce over the smelts and serve.