November
Second Sunday
Consommé—Bread Sticks
Celery Hearts Mustard Pickles
Roast Venison Wine Sauce
Mashed Sweet Potatoes Creamed Celery
Spiced Peaches
Pepper and Grape Fruit Salad
Mayonnaise Dressing
Nut Bread Sandwiches
Frozen Rice Pudding
Compote Pineapple
Stuffed Dates Salted Nuts
Café Noir
CONSOMMÉ
4 lbs. thickest part of hind beef shin.
1 lb. marrow-bone.
3 lbs. knuckle of veal.
4 cups chicken stock.
Carrot }
Celery } ½ cup each, cut in cubes.
Turnip }
1 medium-sized onion sliced.
3 tablespoons butter.
1 tablespoon salt.
1 teaspoon peppercorns.
½ dozen cloves.
1 small bay leaf.
2 sprays parsley.
3 sprays thyme.
2 sprays marjoram.
4 quarts cold water.
Process: Wipe the meat and bone with a piece of cheese-cloth wrung from cold water. Remove the meat from beef shin and cut it in one-inch cubes. Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly. Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones. Let stand thirty-five minutes. Bring slowly to boiling point, skim and let simmer—closely covered—for three hours. Add chicken stock and continue simmering for two hours. Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients. Cook one and one-half hours. Strain, cool, remove fat and clear.
BREAD STICKS