_Filleted Anchovies with Lemon
Celery
Ripe Olives
Salted Pistachio Nuts
Consomme, a la Royale
*Halibut Turbans
Roast Goose, Apple Jelly
Potato Puff
Mashed Turnip
Endive and Roquefort Cheese Salad
Coupe St. Jacques
Coffee_
_*Halibut Turbans_--Have 4 slices halibut cut 1/2 an inch thick;
remove skin and bone, thus securing 16 fillets. Dip in melted Crisco;
squeeze over juice of 1 lemon, little onion juice and sprinkle with
salt and pepper. Commencing with the widest end, roll each fillet into
a "turban" and fasten by running through each Criscoed wooden skewer.
Bake 20 minutes, basting with hot stock, or Crisco melted in hot
water. Arrange crown shape on serving dish. Fill the center with
boiled potato-balls, dressed with salt, Crisco, and chopped parsley.
Serve with Hollandaise sauce.