| Show Easter Sunday Ditner By tho Chef of the Alta Club Chicken and Tomato Soup Boiled Salmon Shrimp Sauco l Tenderloin Steaks n la Mlrabcau Saddle f of Lamb MlntSaucoi Sweet PotatoesSautcos I Now GreenPeas German Style Chicory Salad Biscuit de Sayolo Strawberries Ice Cream I ChIcken and Tomato Soup Cut ono I young chicken in small pieces put in a saucepan with n little olive oil about ono ounce of lean ham cut in very small dices and one onion cut very fine Stir on the fire and cook till slightly brown then wet with two quarts of light broth Season to taste with salt and pepper add a bunch of parsley celery and aromatics tied together I to-gether add one can of tomatoes and let cook lowly till the chicken is tender ten-der Remove the fat take off the bundle I bun-dle of anomalies pour in a soup tureen and serve Boiled Salmon Shrimp Sauce Boll a two or threepound piece of salmon In salted and acidulated water with a sliced onion a carrot and a bunch of aromatics boil slowly for about twenty to twentyfive minutes slide on a platter plat-ter and serve with a shrimp sauce made as follows I Shrimp Sauco Make one pint of rich white sauce give a pink color with some lobster butler add a few shrimps season to taste add a little lemon julco and serve with the fish Tenderloin Steaks a In MIrabeau Season your tenderloin steaks with salt and pepper baste them with oil and broil rare Range on a platter and pour over n m Ira beau sauce made as follows Boll about three cloves of garlic drain the water out and press the garlic through a fine sieve with about two ounces of butter mix well with a pint of rich white sauce add the Juice of a lemon a tablespoonful of beef extract a little chopped parsley pour over the steaks and serve very I hot Saddle of Lamb Mint Sauce Have I your butcher prepare you a saddle of spring lamb ready for roosting and roast in a moderate oven for about one hour pour some of the dripping over and serve with a bowl of mint sauce Sweet Potatoes Sautecs Cut in thin slices some cold boiled sweet potatoes put them In a large frying pan with some melted butter toss on a quick fire until slightly browned sprinkle with a little chopped parsley and serve J > Tev Green Peas a IAllemande dut about four ounces of salt pork In small dices parboil for about five minutes drain and fry slightly brown in a little butter sprinkled half n tablespoonful of flour over and dilute with a quart of broth add one quart of new green peas and let cook till the peas are tender ten-der skim the fat season to taste n serve j I Chicory Salad Prepare same as lettuce let-tuce and serve with French dressing t Biscuit de Savole Put the whites of seven eggs In a copper basin and the yolks In a bowl add half a pun of powdered sugar to the yolks and the rind of one lemon chopped very fine work them with a wooden spoon 1111 they are light and frothy then beat the whites to a hard froth mix with the yolks then carefully add half a pound of sifted flour mix well pour the whole In wellbuttered mold a welbut moldlind cook in a moderate oven for nearly one hour s I 1one Strawberries Ice CreamPound one can of strawberries to a pulp mix with I one quart of cream sweeten to taste i strain through a sieve and freeze In the ordinary way i I F PANNETIEFv 1 I |
