_Iced Currants
*Blanquette of Veal
Fried Artichokes
Duchesse Potatoes
Cauliflower and Red Pepper Salad
Macaroon Trifle
Coffee_
_*Blanquette of Veal--_2 tablespoons Crisco, 2 pounds fillet of
veal, 1/2 cup cream, 4 tablespoons flour, 1 large onion, 1 carrot,
seasoning, 12 preserved mushrooms, and 12 whole peppers. Cut veal into
square pieces, put them into stewpan with enough cold water to cover,
bring it to boil, and skim well; add salt to taste, onion cut in
quarters, carrot, whole peppers; cook gently 1 hour. Take up meat,
strain stock, and measure off 1 pint. Melt Crisco in stewpan, stir
in flour, add stock; boil and skim; cook for a few minutes. Add
mushrooms, cut in slices, and cream; put in pieces of veal; make hot,
but do not boil again; season nicely, dish up, sprinkle little chopped
parsley over, and serve.