Celery (86) Olives

Consomme Veneur Salmon Trout, Hollandaise (675) Potatoes Persillades (63) Cutlets of Beef, Velours Jerusalem Artichokes Rissoles (2140) Roast Turkey. Cranberry Sauce (67) Escarole Salad (100) Chocolate Pudding (190)

2983. Consomme Veneur

Prepare a consomme (No. 52), strain into another saucepan and keep simmering until required. Detach all good leaves from a head of fresh green lettuce, thoroughly wash, drain well, slice into julienne strips, place in a sautoire with a tablespoon melted butter and cook for ten minutes, stirring once in a while. Add to the consomme with leaves from branch each tarragon and chervil, a royale garnishing (No. 2446), boil for three minutes, pour consomme into a soup tureen and serve.

2984. Cutlets Of Beef, Velours

Finely chop two and a half pounds tender raw beef, place in a bowl with three tablespoons finely crushed soda crackers, a gill cream, raw egg, ounce fresh butter, teaspoon salt, half teaspoon pepper, saltspoon grated nutmeg, one finely chopped onion (previously browned five minutes in a very little melted butter) and sharply mix until well amalgamated. Divide preparation into twelve equal pieces, giving then cutlet forms, lightly dip in beaten egg, then roll in cracker dust.

Heat thoroughly two tablespoons good lard in a sautoire, place cutlets in one beside another and gently cook for eight minutes on each side, remove, pour a gill tomato sauce (No. 16) on a hot dish, dress cutlets over and serve.