| Show ii flce Sudy Dinner By the Chef of tho Alta Club Green Peas al la Prlnlanlcro Broiled Salmon Steaks Eordelalse Roast Filet of Beef California Style Potatoes Family Style String Beans a rAnglalso Chicory Salad Plncapplo Frltlora Gold Cake Green Peas al la Prlnlanlerc Make a puree wIth 1 quart oC fresh green peas 2 quarts of water 1 onion 1 carrot and a bunch of parsley and aromallc lied together When well done strain through a very tine sieve and season lo taste Then add a few asparagus tops a few string beans out In short pieces and if possible to add a little soviel cut line It will greatly Improve the flavor Broiled Salmon Steaks al lu Borde lalfie Put your salmon steaks In a deep dish with salt pepper lemon Juice and a little oil Let steep for an hour turning turn-ing the steaks over a couple of times Mix a couple of yolks of eggs with melted butter dip the salmon In this mixture roll In bread crumbs and broil over a moderate charcoal fire Servo wllh lemon und J3ordelalse sauce Bordelaise Sauce Fry In butter some chopped shallots without browning add a pint of white sauce and a glass of white wine season to taste boll n fow minutes longer then add a lltthj chopped parsley and he Juice of a lemon I m Roast Filet of Beef California Style Have a small diet of beef fasten dime shreds of fat pork on one side put the filet in a dripping pan season with salt and pepper add a sliced onion and ono carrot a fu bay kav H n good glass of sherry nln find a ill tie bmtji Roast rare In n prettY lint of n raking Ito I-to basic often w llh the drlpplnc VliMi done place on a dish and pour California Califor-nia sauce over California Sauce Pul a sliced onion a few shallots some thin slices of raw ham bay leaves and pepper corn in a saucepan wllh a lIttle oil fry a little then add u pint of California sparkling wine a small can of tomatoes and the residue from jour dripping pan boll slowly for about lo minutes then strain through a very dime sieve and pour around the beef Potatoes Family Style Uoil enough ovriislacd potatoes peel them when hot range them on a deep dish season with salt pepper and a lltllo I I I nutmeg pour sumc melted butter over und serve Siring IJcans a rAnglalso Boll your beans In sailed water till dono drain them t without cooling I then t put them In a saucepan with a little melted butter salt pepper and a little I i chopped parsley pars-ley and the juice of a i lemon Toss overt over-t ime lire for a few minutes i and sonc very hot Chicory Salnd Wash the chicory very well drain by shaking in a cloth put In a salad bowl and season with salt pepper a lllilc oil and taurngon vine gztt Pineapple Fritters Slice one small ripe pineapple put In a bowl with a lltllo powdered sugar and one good I glass of brandy Let sleep one hour then 1 drain well and roll in pulverised I sponge cake then Immerse In n light Hour hatter and fry iii plenty t of hot faL Sprinkle with powdered sugar and serve hot Gold CnlceBeatupiiiimg whites of eggs to u very hard froth UIPII uid seven minces nt I powdered fiugnr i mix lightly add a little Ditvorlng Unii add five ouncoji of Hour In which you will mix a small pinch of civnm of tnrtnr m Then lastly ndd live yolks of eggs pul ly brtalen Mix carefully again and hake in a mold perfectly dryand ficc from KIVIIHO h n iKnu turn tin I JU K1 flIer and l > i unl I Thls i nk lik < DHKVI l ftntJ ililmit I1t biinri n vr I I ° en i NEflEfl I |
