January
First Sunday
Oysters on the Half Shell
Mangoes Salted Nuts Olives
Consommé Duchess—Imperial Sticks
Crab Meat in Timbale Cases
"Green" Goose Roasted—Potato and Nut Stuffing
Chantilly Apple Sauce
Onions au Gratin
Endive, Celery and Green Pepper Salad
Vanilla Ice Cream—Chocolate Sauce
Cocoanut Cubes—Chocolate Nut Cake
Fruit Raisins Nuts
Roquefort Cheese—Water Biscuit
Café Noir
OYSTERS ON THE HALF SHELL
3 dozen oysters.
2 lemons cut in quarters.
Salt, pepper, Tobasco, horseradish and Tomato catsup.
Process: If possible, have the little Blue Points. Open, loosen, and leave them on the lower shell. Fill soup plates with shaved ice and arrange shell on ice having the small end of shells point toward center of the plate. Wash lemons, cut in quarters, remove seeds and serve one-quarter in center of each plate. Garnish with sprays of parsley arranged between the shells. Pass remaining ingredients on a small silver tray, or a cocktail dressing may be made and served in a small glass dish and passed to each guest.
CONSOMMÉ DUCHESS
Consommé served with a meringue, prepared as follows: Beat the whites of eggs very stiff and drop by heaping tablespoonsful into milk heated to the scalding point in a shallow vessel (a dripping pan is the best), using care that milk does not scorch. Turn each spoonful, allowing it to cook, until it sets. Place one of these individual meringues on the top of each service of consommé, and sprinkle with finely chopped parsley. Serve with Imperial Sticks.
IMPERIAL STICKS