Kingston Melon

Put the melon in the refrigerator for 2 hours, then cut in half lengthwise. One half is not used and can be used for punch, etc. Can be used for punch etc. Cut the other half in half again, remove the seeds and place on a plate with the skin facing down. Whip the cream until stiff and mix with orange juice, paprika, tomato ketchup, brandy, juice of one lemon and salt. Divide the shrimp evenly among the melons and pour the top sauce over the top. Sprinkle with chive rings and bring to table as soon as possible. Serve with toast and butter.

Entrée: Melon “Kingston

Main course: Stuffed chicken legs

Dessert: Wine cream 2 chicken legs

1 raw veal sausage 1 tsp. minced parsley 10 shelled pistachio kernels 1 msp. pâté spice 3 liqueur glasses of brandy Salt

pepper

2 slices smoked bacon 1/2 onion

1/2 carrot

1 tbsp. butter

8 centiliters of red wine

8 centiliters of gravy

Carefully separate the bones from the meat, making sure not to break the skin. Mix the sausage farce with pate seasoning, parsley, pistachios, 1 liqueur glass of brandy, a tiny bit of salt and pepper. Stuff the chicken legs with it, cover with a slice of bacon at the opening, wrap with twine, season with salt and season with pepper.

Remove the skin from the onion and carrot and dice. Heat the butter and brown the chicken legs in it. Sauté the vegetables briefly, then pour brandy over them and flambé. Add red wine. Cook at 200 °C un

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