First Course

CHICKEN SOUP for 6

1 Chicken

1 Bone from a cow

1 BrisketSalt

8 Carrots

1 Celeriac

6 Leeks

Small meat-balls

ACCESSORIES:

Macaroni

White boiled potatoes

# Put the chicken, bone and brisket in a big pot and fill with water untill the meat is covered. When the water boils, you skim the soup.

# Put salt and the green parts of celeriac and leeks in the water and let it boil for approximately 3 hours untill the meat is tender.

# Remove the meat and strain the soup.

# Cut the carrots and "wash" the celery root. Put it in the water. Put the rest of the leeks in the water 10 minutes later.

# Put the meat-balls in the soup. bring the soup to the boiling point.

# Is now finnished.

SERVE WITH MACARONI AND WHITE POTATOES

FIRST COURSE

Instead of meat-balls, macaroni and white potatoes, serve French Loaf.

Shrimp-cocktail for 4

15o gram Shrimps

150 gram asparagus

1/4 head of Lettuce (Iceberg)

1 bundle of Dill

Marinade:

3 tablespoonfull Oil

1 tablespoonful Lemon juice

1/2 teaspoonfull grated Onion

1/4 teaspoonful Paprika

Salt

Pepper

Dressing:

75 gram Mayonnaise

1 decilitre Junket

2 tablespoonful Tomato purée

1/2 Garlic

Some drops of Lemon juice

1/4 teaspoonful Paprika

1 tablespoonful Dry Sherry

1 teaspoonful English Sauce

Salt

Pepper

# Peel and cut the asparagus into 3 cm long pieces.

# Cut the Iceberg and the dill

# Whip the Marinade with the ingredients. Carefully mix the shrimps, asparagus and dill in the marinade.

# Put the iceberg in red wine glasses.

# Put the shrimp-salad in the glasses.

# Dressing: Mix all the ingredients.

SERVE SHRIMP-COCKTAIL WITH DRESSING AND FLÚTES.