August
Second Sunday
Consommé (Cold)
Broiled Chicken—Sauce Viennaise
Potato Roses Corn Fritters
Cauliflower à la Béchamel
Dressed Head Lettuce
Salad Rolls
Blackberry Roly-Poly Creamy Sauce
Coffee
COLD CONSOMMÉ
(For recipe see [Page 90].)
BROILED CHICKEN
Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay open and remove entrails, etc., remove ribs and breast-bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well-greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with