Oysters (18)

Radishes (58) Olives

Chicken, Hollandaise

Striped Bass, Colmarienne Potatoes, Windsor (252)

Fresh Beef Tongue, Creole (506) Green Corn Saute (2144)

Broiled Spring Turkey (3351)

Romaine Salad (214)

Banana Ice Cream

2437. Chicken, Hollandaise

Neatly draw a very small, tender fowl, tear off the skin, detach the legs, then remove all the meat from the body and legs, and cut the meat in half-inch-square pieces. Place in a saucepan with a finely chopped white onion and brown over a slow fire for ten minutes, frequently stirring meanwhile. Moisten with a quart broth and three pints water, season with two teaspoons salt and a half teaspoon pepper, and add all the chicken bones, with one medium carrot cut in quarters. Tie in a bunch two leeks, two branches parsley, two branches celery, one sprig thyme, one bay leaf and two cloves and add to the soup. Let boil for forty minutes, add three ounces raw rice and cook for forty minutes longer, take up the bouquet and bones, skim the fat from the surface, pour the soup into a tureen and serve.

2438. Striped Bass, Colmartenne

Scale, cut fins and head off a fresh three-pound striped bass, wipe it well, then split open through the front without separating and remove the spinal bone. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon pepper, repeatedly turn the fish in the seasoning, arrange on a broiler and slowly cook on a moderate fire for six minutes on each side. Remove, dress on a hot dish, spread green butter (No. 21) over the bass, squeeze the juice of quarter of a lemon over, set in the oven for two minutes, then serve.

2439. Banana Ice Cream

Peel six sound, ripe bananas, rub through a sieve into a bowl. Prepare an ice cream preparation (No. 42) and just before cooking add the banana puree. Sharply mix with the spatula, cook, let cool off, then strain through a Chinese strainer into the freezer and add two tablespoons curacao. Mix well with the spatula, then proceed to freeze and serve same as vanilla.