Oysters (18) Olives Anchovy Canapes (141

Cream of Green Corn, Tomatee

Fried Filets of Sole, Tartare Sauce (487)

Lamb Steaks, Zahn Potatoes, Bignon (403)

Stewed Sweet Red Peppers (959)

Roast Chicken with Cress (290)

Celery Salad, Mayonnaise (69)

Vanilla Ice Cream (52) Lady-Fingers (150)

2877. Cream Of Green Corn, Tomatee

Remove leaves and silks from six ears sound green corn and detach grains from cobs. Place in a saucepan with a sliced onion, two sliced leeks, two branches celery, one branch each chervil and parsley. Moisten with three pints white broth (No. 701) and one quart milk. Season with heavy teaspoon salt, let come to a boil, then add three ounces raw rice and let gently boil one hour and fifteen minutes, being careful to mix at bottom once in a while. Press cream through sieve into a basin, then through Chinese strainer into another saucepan. Pour in one pint tomato sauce (No. 16), add a half ounce butter, mix well and boil for five minutes. Place bread croutons (No. 23) in a soup tureen, pour soup over and serve.

2878. Lamb Steaks, Zahn

Procure three three-quarter-pound tender lamb steaks, make a few incisions around skin, and season with a teaspoon salt and half teaspoon pepper.

Thoroughly heat a tablespoon melted butter in sautoire, arrange the steaks in one beside another and gently cook for six'minutes on each side, lift up, dress on a hot dish and keep hot. Remove butter from pan, pour in two gills pure tomato juice and a gill demi-glace (No. 122), season with a saltspoon cayenne and let reduce to half the quantity. Mix on a plate a half ounce butter with a half teaspoon freshly chopped tarragon leaves, then add little by little to the sauce, continually mixing meanwhile. Add one teaspoon tarragon vinegar, lightly mix, pour sauce over steaks and serve.