Clams (1457) Olives

Lyons Sausage (583)

Garbure, Claremont

Filet of Sea Bass, Ravigote

Potatoes Noisettes (321)

Patties of Lamb Sweetbreads (1462)

Cauliflower Saute with Butter (631)

Roast Capon (378)

Romaine Salad (214) Pistachio Ice Cream (645)

2328. Garbure, Claremont

Cut two small Bermuda onions in thin rings and place in a saucepan with one-half ounce butter and gently fry fifteen minutes, frequently stirring meanwhile, then add ounce flour, stir well, moisten with two quarts broth (No. 701), one quart water, and lightly mix. Tie in a bunch two leeks, two branches celery, two branches parsley and one branch chervil; add to soup and add also one pound raw shin of beef and a beef marrowbone. Season with teaspoon salt and half teaspoon pepper. Cover pan and gently simmer one and a half hours. Cut from a loaf of stale French bread six slices a quarter-inch thick, place on a tin. Skim fat from surface of soup and pour over bread. Set in oven six minutes. Remove the tin, take up beef, bone and bouquet from soup, then pour it into a soup tureen, add bread. Sprinkle a half teaspoon chopped chives over and serve with a little grated Parmesan or Swiss cheese separately.

2329. Filet Of Sea Bass, Ravigote

Cut off fins and scale a three-pound fresh sea bass. Cut head off and split in two through back. Remove spinal bone, tear off skin from filets, then cut each filet in three slanting, equal pieces. Season with half teaspoon salt and three saltspoons pepper, then lightly roll in flour, dip in beaten egg, roll in bread crumbs, arrange in a frying basket, plunge in boiling fat and fry ten minutes. Lift up, drain on a cloth, sprinkle a little salt over. Dress on a hot dish with a folded napkin, decorate with a little parsley and six quarters lemon and serve with a ravigote sauce (No. 1441) separately.

*Use the turkey left over from yesterday