_Fried Fish, Tartare Sauce
Calves' Tongues
Sorrel Puree
French Pigeon Pie
*Macaroni, a l'Italienne
Polish Salad
Apricot Parfait
Coffee_
_*Macaroni, a l'Italienne_--1/4 pound macaroni, 2 tablespoons flour,
2 tablespoons Crisco, salt and paprika to taste, 1/2 cup brown stock,
1/2 cup tomato pulp, and 1/2 cup grated cheese. Make sauce of Crisco,
flour seasonings, stock, and tomato pulp. Tomato pulp should be quite
thick from long cooking. Add macaroni, cooked until tender, in boiling
salted water, rinsed and drained. Reheat in double boiler, adding
cheese meanwhile. Serve when cheese is melted and whole is very hot.