Olives Lyons Sausage (582)

Hong Kong Chicken Okra

Porgies Saute Senart

Potato Croquettes (390)

Squabs Saute with Tarragon (899)

String Beans (139)

Ribs of Spring Lamb, Mint Sauce (255)

Escarole Salad (100)

Bombe Printaniere (978)

1474. Hong Kong Chicken Okra

Cut into small dice pieces half a boned tender fowl, one sound green pepper, two leeks, one white medium onion, one ounce raw, lean bacon, place in a saucepan with one tablespoon melted butter and gently brown for ten minutes, turning quite frequently meanwhile; add one tablespoon curry powder, stir well, and moisten with three quarts water. Add the uncut half, with the bones and two peeled, crushed tomatoes, cover the pan and let boil for thirty minutes. Season with a tablespoon salt and half a teaspoon white pepper, add two ounces raw rice, three thin slices peeled eggplant cut into small dice pieces, one small peeled and cored apple cut the same way, and twelve small, well-trimmed fresh okras cut into small pieces. Mix a little and then boil rather slowly for thirty minutes longer. Then add the milk and shredded white of a medium, sound cocoanut, mix well and slowly boil for fifteen minutes more. Remove, lift up the half fowl and bones, skim off the fat from the surface, pour the soup into a soup tureen and serve.

1475. Porgies Saute, Senart

Cut off the fins, trim and wipe six fresh fat porgies. Season with a teaspoon salt, half a teaspoon pepper, lightly baste them with a little cold milk and roll in flour.

Heat one and a half tablespoons melted butter in a frying pan, add the fish, gently fry for six minutes on each side, and dress on a dish. Pick off the leaves from two branches parsley, well washed, and add to the pan, toss on the fire for a minute, then squeeze in the juice of half a sound lemon, lightly mix, pour over the fish and serve.