_*Croutes, a la Marie
Oyster Balls, Horseradish Sauce
Potato Souffle
Baked Cucumbers
Nut and Celery Salad
Chocolate Bavarian Cream
Coffee_
_*Croutes, a la Marie_--Pass 1 small tureen foie gras through fine
wire sieve. Put in basin, add 1 teaspoon Crisco, pepper and salt to
taste, and then stir in gently 1/2 a gill cream. Pipe with a star
tube on to round croute of short crust; garnish with pimientoes cut in
strips and whipped cream.