April
Second Sunday
Smoked Sturgeon Canapé
Clam Broth Buttered Wafers
Broiled Finnan Haddie
Potatoes on the Half Shell
Peggy's Sour Cabbage
Cheese Soufflé
Strawberry Shortcake
Coffee
SMOKED STURGEON CANAPÉ
Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles—then sauté a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapés. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canapé on a bread and butter plate covered with a paper doily and garnish with sprays of parsley.
CLAM BOUILLON
1 peck of clams (in the shells).
3 cups cold water.
Salt, pepper.
Whipped cream.