—Lay strips of endive lengthwise on the salad plates and cross them with peeled tomatoes cut in sections like an orange. Dress with a French salad dressing.
Crème Noyau.
—Pound in a mortar together a quarter pound of Jordan and an ounce of bitter almonds with a scant half cup of cream and two ounces of sugar. Rub through a sieve into a bowl, add a pint of whipped cream flavored with Noyau and then an ounce of gelatine dissolved. Pour into a mould to set. Serve with champagne wafers.
XI
MENU
- Consommé à la Madrilène
- Perches aux Fines Herbes
- Filets Mignons aux Pommes de Terre
- Aubergines Farcies
- Omelette au Rhum
Consommé à la Madrilène.
—Put through a medium sieve five or six boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a freezer. Add to a cold consommé and serve in cups.