_Oysters on Half Shell
Radishes
Pickled Pears
*Mutton Cutlets
Potato Balls
Chestnut Puree
Lettuce, French Dressing
Pineapple Bavarian Cream
Cakes
Coffee_
_*Mutton Cutlets_--Slit 1 pound chestnuts, place in hot oven to loosen
skins, shell and take off inner skin. Place in saucepan with gravy
to cover and 1/2 teaspoon salt. Boil until tender, then drain and rub
through sieve. Chop fine 2 slices ham, add 2 tablespoons Crisco with
1/4 pound chestnut puree, season with salt, pepper and red pepper. Add
1 egg yolk and mix. Trim 8 cutlets, make 1/4 cup Crisco hot in frying
pan, cook cutlets 1 minute on right side only, then arrange them flat
on dish, cover with another with weight on top, leave until cold.
Spread puree over cooked side of cutlets, brush with beaten egg
and cover with breadcrumbs. Fry on both sides, and place in oven 5
minutes. Dish in circle on mashed potatoes; fill center with fried
potato balls and sprinkle with, chopped parsley. Serve with gravy.