Show I I I R Bi e SuVIimt rBy tho Chef of the tn Cub 14 n Green Pens Prlnlanlcro 1 f I Broiled Salmon Steaks UonlclalBc ROast Filet of Beef California Style I 1 Potato Bourgcolac 1 String Beans English Style I I 1 Chicory Salad I Pineapple Fritters I Green Peas Prlntanlere Make a I puree with one quart of fresh green peas two quarts of water one onion I one carrot and a bunch of parsley with I aromallcs tied together When thoroughly i I thor-oughly done strain through a fine sieve season to taste and add a few asparagus aspara-gus tiPS and a few string beans cut I Iin short pIQces a little sorrel cut fine will improve the flavor 1ne I I J Broiled Salmon Steaks Bordelalse 1 Put your salmon steaks In a deep dish with salt pepper lemon Juice and a little olive oil let steep for one hour turning them over occasionally il two yolks of egg with melted butter dip the salmon In thin mixture roll In bread crumbs and broil over a moderate I mod-erate charcoal fire Mrvc with quartered quar-tered lemons or a bowl of Bordelalse sauce I I II I IBordelaise Saim lceput a tablespoon fI of chopped ghullots in a little melted butter fry a little add about one < pint of white sauce and u gloss of white wine season to taste boll a few minutes then add a little chopped parsley and the Juice of a lemon I Roast Filet of Beef California Style I Have small filet of beef fasten fine shreds of fat pork on one side Put In a dripping pan reason with salt and popper add one sliced onion one carrot a Jew bay leaves n little broth and a glass of claret Roast rare In a pretty hot oven taking re to baste oftert with the drippings When done place on a dish and pour a California 1 sauce made ns follows around the beef I i II I California SaucePut In a sauce pana sliced onion a shallot f few slices of raw ham bay leaves and pepper corn fry a little with olive oil i then add a pint of California claret n small can of tomatoes also the resi due from your dripping pan hal slowly slow-ly I for about 20 minutes skim and strain through a very fine sieve Potatoes eBol enough evensized potatoes peel them when hot range them on a vegetable dish season with salt popper and a little nutmeg and pour some melted butte over and serve String Beans English Style Boil your beans in salted water till done drain them without cooling then put them in n 1 saucepan with a little melted butter salt pepper some chopped parsley the Juice of a lemon toss for i a few minutes and serve very hot Chicory Salad Wash the chicory very well drain by shaking in a cloth put In a ln bowl and season with salt and pepper oil and tarragon vinegar Pineapple Fritters Slice one small ripe pineapple put In a bowl mall little powdered sugar qnd one good glass oc brandy Let steep for one hour drain well then roll in pulverized sponge cake then immerse In a light fiouivbattcr and fry in plenty of hot fat sprInkle with powdered sugar and serve F PANNETIER I |