Canapds of Caviare (59) Olives

Chicken Okra, Chasseur Pompano, Meuniere Potatoes, Voisin (995) Noix of Beef, Bourgeoise (1871) Asparagus, Swiss (1526)

Roast Turkey, Cranberry Sauce (67)

Lettuce Salad (148) Cold Pudding, Maraschino (1772)

1981. Chicken Okra, Chasseur

Cut off head and feet of a small, tender fowl, draw, tear off meat from breast and legs, remove skin and bone, then cut meat into half-inch pieces. Place in a saucepan with one ounce raw ham, one good-sized white onion, one green pepper, two leeks and for well peeled and cleaned fresh mushrooms, all cut in small squares. Add two tablespoons melted butter and briskly brown on the range for ten minutes, stirring once in a while. Moisten with four pints water and one and a half pints pure tomato juice, add the fowl carcass and let boil for thirty-five minutes; add one ounce cooked, smoked beef tongue, twelve trimmed fresh okras cut in half-inch pieces, two ounces Carolina rice, a bean chopped garlic, half teaspoon freshly chopped parsley, level teaspoon salt and half teaspoon white pepper; let slowly simmer for forty-five minutes more, take up the carcass, skim the fat from the surface, pour the soup into a tureen and serve.

1982. Pompano, Meuniere

Trim off the fins and wipe two fresh one-and-a-half-pound pompanos, make a few small incisions on both sides of the skin, season with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then gently turn in flour. Heat one and a half tablespoons melted butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a dish, squeeze the juice of half a sound lemon over, then sprinkle with a half teaspoon freshly chopped parsley. Place an ounce butter in frying pan, toss on the fire until of a light brown colour, pour over fish and serve.