_Cream of Cabbage Soup
Celery
Olives
*Halibut, a la Poulette, White Sauce
Baked Potatoes
Macaroni, Italian Style
Chicory Salad
Cheese Crusts
Plum Pudding
Coffee_
_*Halibut, a la Poulette_--Slice of halibut, weighing 2 pounds, 1/4
cup melted Crisco, 2 teaspoons lemon juice, few drops onion juice,
pepper and salt to taste.
Clean fish and cut into neat fillets. Add seasonings to melted Crisco,
and put dish containing Crisco in saucepan of hot water to keep Crisco
melted. Take up each fillet separately with a fork, dip in Crisco,
roll and fasten with small wooden skewer. Put in shallow pan, dredge
with flour, and bake 12 minutes in hot oven. Remove skewers, arrange
on platter for serving, pour around 1-1/2 cups white sauce, and
garnish with yolks of 2 hard-cooked eggs rubbed through a strainer,
whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and
parsley.