Celery (86) Anchovies (141)

Puree, Jerusalem

Trout Saute, Meuniere (1293) Potatoes, Italienne (1074}

Lamb Chops, Versaillaise

String Beans au Beurre (139)

Roast Squabs (831) Escarole Salad (100)

Malaga Pudding (309)

1429. Puree, Jerusalem

Peel and thoroughly wash twenty-four Jerusalem artichokes, place in a saucepan with two and a half quarts water, one sliced onion; two branches parsley, one branch chervil, three branches celery, one bean crushed garlic, a level tablespoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour and fifteen minutes, then add a half pint tomato sauce (No. 16). Knead in a bowl a half ounce butter with one ounce flour and add, little by little, to the soup, constantly mixing while adding it. Boil for five minutes more, press through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 123) separately.

1430. Lamb Chops, Versailles

Neatly trim and lightly flatten six nice, tender lamb chops. Mix on a plate a tablespoon oil with half teaspoon salt and two saltspoons white pepper; repeatedly roll the chops in the seasoning and keep on the plate.

Peel and wash six heads large fresh mushrooms and place in a frying pan with a tablespoon butter. Season with two saltspoons salt, one saltspoon white pepper, gently fry for five minutes on each side and keep hot. Arrange six thin slices broiled ham on a hot dish, place the chops on broiler, and broil for four minutes on each side. Remove and lay the chops over the slices of ham, arrange the mushrooms over chops, the whole crown-like, one overlapping another; add half an ounce butter to the mushrooms pan, thoroughly heat, squeeze the juice of a half lemon into the butter, adding a half teaspoon freshly chopped parsley, lightly mix, pour over the chops and serve.