Fourteenth Sunday

Fourteenth Sunday: The Original Menu
Cream of asparagus soup
Veal birds
Celery, olives
Riced potatoes
String beans
Easter salad
April fool eggs
Sweet bunnies
Coffee

I suspect this is the Easter menu (the Easter salad and sweet bunnies give it away!).

Recipe for Easter salad:
Mix with a cup of flour 1-1/2 cups grated cheese, 1/2 teaspoon salt, dash of cayenne and the beaten whites of 2 eggs. Form into small balls size of English walnuts and fry light brown in deep fat. Make on individual plates nests of shredded lettuce, put a spoonful of mayonnaise or boiled dressing in the center and arrange 2 eggs on top for a portion.

Since the Fourteenth Sunday is not Easter for us, nor do I eat veal, I substituted the menu quite substantially.

Fourteenth Sunday: The Modern Menu
Chicken cordon blue
Salad
Rolls
Strawberries
Coffee and Gold