_Potage, a la Monaco
*Mackerel, Cold, Vinaigrette
Cucumbers, Bechamel Sauce
Tomato and Artichoke Salad
Monte Carlo Pie
Coffee_
_*Mackerel, Cold, Vinaigrette_--Select fine mackerel; clean, leaving
head on, wrap in piece of cheesecloth, and boil in strong solution of
vinegar and water until tender, taking care that it does not cook too
long. 15 to 25 minutes should be sufficient. Make a vinaigrette sauce
with 1/2 cup tarragon vinegar, 1 cup melted Crisco, 1 teaspoon made
mustard, 1 teaspoon chopped parsley, 1 teaspoon chopped shallots,
and 2 teaspoons chopped capers. Put vinegar into basin, add mustard,
little salt, stir in Crisco and chopped ingredients. Mix well
together, lay mackerel, after removing from cloth, on long platter,
pour over vinaigrette sauce and let marinate thoroughly, putting
in refrigerator as soon as cool. Serve ice cold in bed of parsley,
garnished with lemon slices, and pass vinaigrette sauce with it.