Cream of Asparagus
Braised Calf's Liver
Rice au Gratin Carrots and Turnips in Cream Sauce
Asparagus Salad
Custard Pie Edam Cheese
Coffee
Iced Tea
CREAM OF ASPARAGUS
(For recipe see [Page 66].)
BRAISED CALF'S LIVER
Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced.
RICE AU GRATIN
1½ cups steamed or boiled rice.
1 tablespoon salt.
1½ tablespoons butter.
1/3 lb. grated cheese.
Cayenne.
Milk.
Buttered cracker crumbs.
Process: When steaming or boiling the rice, allow one tablespoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown.