Celery (86) Olives

Potage, Spa

Kingfish Saute, Danois (1930) Polonaise Potatoes (1008)

Rump of Beef, Bernoise (1170)

Cauliflower au Gratin (1329)

Roast Squab (831) Escarole Salad (100)

Indian Pudding Souffle"

2476. Potage, Spa

Soak half pint yellow, dried beans in water for an hour, drain, and place them in a saucepan with quart crushed fresh tomatoes, one sliced carrot, one sliced onion, one sliced leek, one bean garlic, one branch chervil and three ounces raw, lean ham cut in very small pieces. Moisten with quart broth and quart water, season with teaspoon salt, teaspoon sugar and half teaspoon pepper, lightly mix and let slowly cook for one hour and forty-five minutes. Press the soup through a sieve into a basin, then through Chinese strainer into another saucepan, add half pint fresh-shelled peas and one ounce raw rice, then slowly boil for thirty-five minutes, pour into soup tureen and serve.

2477. Indian Pudding Souffle

Place four ounces sugar in a copper basin with teaspoon water, set the basin on the fire and briskly stir with wooden spoon until sugar is a nice brown colour, then add two ounces peeled and shredded almonds and rapidly stir for half a minute, then mask the interior of a plain quart pudding mould with it. Place two gills milk in saucepan with a tablespoon sugar and half teaspoon vanilla essence, then, as soon as it comes to a boil, dredge in two ounces farina, sharply mixing while adding it, let boil for five minutes, remove to a table and let cool a little, add four egg yolks, sharply mix. Beat up the whites of the four eggs to a stiff froth and gradually add to the preparation, lightly mixing meanwhile. Drop the preparation into the mould, lay in a saucepan, pour hot water in the pan up to half the height of the mould and set in the oven for thirty-five minutes. Remove, unmould the pudding on a hot dish, pour rum sauce (No. 41) over and serve.