Part 1 (2/2)

=Omelet with oysters.= Parboil six oysters, add one spoonful of cream sauce and season well. Make the omelet, and before turning over on platter place the oysters in the center. Serve with light cream around the omelet.

=Perch saute, meuniere.= Season the fish well with salt and pepper, roll in flour, put in frying pan and cook with b.u.t.ter. When done, put fish on platter, and put a fresh piece of b.u.t.ter in pan, over fire, and allow to become hazelnut color. Pour the b.u.t.ter and the juice of a lemon over the fish, sprinkle with chopped parsley, and garnish with quartered lemons and parsley in branches.

=Browned hashed potatoes.= Hash three cold boiled potatoes. Melt three ounces of b.u.t.ter in a frying pan, add the potatoes, season with salt and pepper, and fry evenly. When nearly done form in the pan in the shape of a rolled omelet and fry again until well browned on the top. Turn over on platter in the same manner as an omelet, and sprinkle with chopped parsley.

=Lobster salad.= Take the tails of two boiled lobsters, season with salt and pepper and a teaspoonful of vinegar, and let stand for a half hour, then add one cup of mayonnaise sauce. Put some sliced lettuce in the bottom of a salad bowl, the lobster salad on top, a few nice lettuce leaves around the sides, cover the salad again with mayonnaise, and decorate with hard-boiled eggs, beets and olives.

=Lobster salad with anchovies.= Same as above. Decorate with fillets of anchovies.

=Floating island.= Beat the whites of six eggs very stiff, add six ounces of powdered sugar and the inside of a vanilla bean. Mix well.

Boil one quart of milk, one-quarter pound of sugar, and the remainder of the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and form the beaten eggs, or meringue, into the shape and size of an egg, and drop into the boiling milk. Dip the spoon in hot water each time so the meringue will not stick. Take off the fire and let stand for a few minutes, turning the floating eggs several times. Then take out of the milk and dress on napkin to cool. Boil the milk again and bind with the yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep dish, and float the ”islands” on top. Serve very cold.

JANUARY 3

BREAKFAST Orange Juice Waffles and honey Chocolate and whipped cream

LUNCHEON Chicken salad, Victor Rolls Coffee

DINNER Potage Normande Fillet of turbot, Daumont Sirloin of beef, Clermont Endives salad Rolled oats pudding Coffee

=Chicken salad, Victor.= Cut the breast of a boiled soup hen or boiled chicken in half-inch squares, add one-half cup of string beans cut in pieces one inch long, a cup of boiled rice, one peeled tomato cut in small squares and one sliced truffle. Season with salt, fresh-ground black pepper, a little chives, chervil, parsley, one spoonful of tarragon vinegar and two spoonsful of best olive oil. Mix well and serve on lettuce leaves.

=Potage Normande.= Veloute with Julienne of carrots and turnips.

=Fillet of turbot, Daumont.= Put the fillet in a b.u.t.tered pan, season with salt and pepper, and add one gla.s.s of white wine. Boil six fresh mushrooms in a little water and strain the juice over the fish, or use the juice of canned mushrooms. Cook the fish, remove to platter, and reduce the sauce to glace, then add one pint of sauce au vin blanc (white wine sauce), strain, and before pouring over the fish add two ounces of sweet b.u.t.ter and the juice of one lemon.

=Sirloin of beef, Clermont.= Roast sirloin of beef, sauce Madere, garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions stuffed with cabbage.

=Boiled chestnuts.= Cut the chestnut sh.e.l.ls with a sharp knife and put on pan in oven for ten minutes. Then peel, put in vessel with a small piece of celery, salt, and cover with water. Boil slowly so they will remain whole when done. Use for garnis.h.i.+ng, stuffing, etc.

=Tomatoes stuffed with chestnuts.= Peel four nice fresh tomatoes, cut off the tops, scoop out the insides, and fill with boiled chestnuts. Put a small piece of b.u.t.ter on top, and put in oven for five minutes. Serve as a garnish, or as an entree with Madeira sauce.

=Boiled cabbage.= Cut a head of cabbage in four, trim and wash well.

Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham, or ham bone, and simmer till soft. Remove the ham or bone and prepare the cabbage with cream, or any other style. For stuffing onions, cut the cabbage up, add a little b.u.t.ter, and season with salt and pepper.

=Stuffed onions with cabbage.= Peel four large Bermuda or Spanish onions. Boil them in salt water until nearly done, then remove from the fire and allow to cool. Take out the inside and fill with cabbage prepared as above. Put the stuffed onions on a b.u.t.tered dish with a piece of b.u.t.ter on top, and bake in oven.

JANUARY 4

BREAKFAST Hothouse raspberries with cream Baked beans, Boston style Brown bread Coffee

LUNCHEON Canape of fresh caviar Consomme Julienne Boiled Salmon, sauce Princess Corned beef hash with poached eggs Escarole salad French pastry Coffee

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