_Petite Marmite
*Goulash of Veal
Cauliflower, Cream Sauce
Braised Endive
Orange Salad
Mousseline Pudding
Coffee_
_*Goulash of Veal_--1-1/2 pounds lean veal, 1 pound partly cooked
new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 pint cream,
paprika, pepper, and salt. Free meat from skin and sinews and cut it
into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat
and fry lightly for several minutes, add onion, finely chopped, stir
over fire for about 5 minutes, season with salt and pepper to taste
and add potatoes. Pour off superfluous fat, mix carefully and
moisten with cream and 1 tablespoon rich white stock, season with
a sufficiency of paprika pepper to give sauce a pink tint, and cook
gently for 20 minutes. It is best to cook the Goulash at latter stage
in a fireproof earthenware stewpan, in which it should be sent to
table. Great care must be taken so as not to break potatoes while
cooking. Serve very hot.