CONSOMMÉ PRINCESS
Add to Consommé small green peas and tiny cubes of cold cooked breast of chicken. (For recipe for Consommé see [Page 149].)
BROWNED CRACKERS
Split crackers, arrange them in a dripping pan, place in a moderate oven until crisp and delicately browned.
LAMB CHOPS BREADED
Prepare loin or French chops as for broiling. Dip in crumbs, egg (diluted with cold water, allowing two tablespoons water to each egg), add in crumbs, and fry in deep hot Cottolene six to eight minutes. Drain on brown paper and spread with Maître d'Hôtel Butter.
NEW POTATOES WITH CHIVE SAUCE
Scrape off the skin, remove the "eyes" with a sharp pointed knife and scrub them with a vegetable brush, rinse thoroughly and put in sauce pan, add boiling water to cover; season with salt, cover and cook until soft, drain. If small, serve whole; if large, cut them in one-half inch cubes and reheat in Chive Sauce.
CHIVE SAUCE