6 EDITH ADAMS’ GLOBE-TROTTING GOURMET

DINNER MENU

Hors d’Oeuvres
(Assorted Appetizers)

Creme Vichysoisse
(Cream of Leek and Potato Soup)
Filet de Sole Meuniere ©
(Filets of Sole Browned in Butter, Butter Sauce)
Gigot d’Agneau au Jus

France

(Leg of Lamb in its own juices)
Croquettes de Pommes de Terre

(Tossed GreenitSa

CREME VICHYSOISSE
(Leek and Potato Soup)

4 bunches leeks (16 to 20 leeks)
14 pound butter
4 medium sized potatoes
1 quart chicken broth
1 stalk celery tied to a few bunches
of parsley
1 pint heavy cream or % pint light
cream and % pint sour cream
Salt, ground white pepper
Pinch of nutmeg
Finely chopped chives
3 to 4 drops Worcestershire Sauce

Cut off white parts of leeks, rinse well
to remove sand, and mince. Put in a sauce-
pan with butter, and cook over very
slow fire for 10 minutes, don’t brown.
Slice the peeled potatoes very thin, and
add to leeks. Add chicken broth, celery
and parsley. Boil for 30 minues, covered.
Pass soup through fine close-meshed
strainer, and pour soup into a china bowl.
(It must not cool in metal or the taste
will be spoiled.) Add cream, salt, pepper,
nutmeg, chives and Worcestershire. Stir
well. Chill for as many hours as possible.
Serve with a few more freshly cut chives
sprinkled lightly on top of each plateful.

Needless to say, Vichysoisse can be a
hot soup, as well as a cold one. Follow

(Potato Croquettes)

Petit Pois au Beurre

(Buttered New Peas)

Salad, Francaise |

lad, French Dressing) 4.

Petit Dejeuner ;
(Dinner Rolls)

Meringue Glaces
(Meringues)

Les Fromages

(Assorted Cheeses)

Demi Tasse
(Black Coffee)

the recipe above, heating instead of chill-

'ing at the end, and adding cut chives only

just before serving. If sour cream is used,
remember it curdles if the soup boils.

&
SOUPE A L’OIGNON GRATINE

(Onion Soup)

2 cups onions (minced)
2 tablespoons butter
1 tablespoon flour
5 pints of stock
1 teaspoon salt
Dash of pepper
Slices French bread

Put onions in saucepan with the butter
and cook slowly until golden. Add flour,
mix and cook a few minutes. Add stock,
salt and pepper and boil gently for 10
minutes. When the soup is ready to serve, »
turn it into an ovenproof casserole, put
slices of bread on top and sprinkle with
grated Parmesan cheese. Put in a hot
oven until the cheese has melted and
browned.

(This soup needs a good rich beef stock.
If not available, subtsitute canned bouillon
or consomme or make a stock with beef
extracts.)