Part 2 (1/2)
=Potage Quirinal.= Make in the same manner as puree of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.
=Fillet of sole, Normande.= Cook the fillets ”au vin blanc.” Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.
=Peach ice cream.= One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of the sugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.
=Banana ice cream.= Same as the above, except subst.i.tute the pulp of six bananas and extract, in place of the peach pulp.
=Pineapple ice cream.= Add one pint of finely cut pineapple instead of the peach pulp.
=Hazelnut ice cream.= Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.
=Raspberry ice cream.= Use one pint of raspberry pulp in place of the peach pulp.
JANUARY 9
BREAKFAST Preserved figs with cream Waffles Coffee
LUNCHEON Omelet with soft clams Ripe olives Broiled Spanish mackerel, fine herbs Hollandaise potatoes Cuc.u.mber salad German huckleberry pie Coffee
DINNER Bisque of California oysters Salted pecans Frogs' legs, Michels Roast pheasant, bread sauce and bread crumbs Compote of spiced peaches Sweet potatoes, southern style Asparagus, Polonaise Banana ice cream Lady fingers Coffee
=Omelet with soft clams.= Take the bellies of six soft clams and put in pan, season with salt and pepper, add a small piece of b.u.t.ter, and heat through. Mix with two spoonsful of cream sauce. Make an omelet, and garnish with the clams in cream.
=Broiled Spanish Mackerel, aux fines herbes.= Season the mackerel with salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce with chopped chervil and chives, and pour over the fish. Garnish with quartered lemon and parsley in branches.
=Cuc.u.mber salad.= Slice some iced cuc.u.mbers and serve with French dressing. Or: Slice a cuc.u.mber and put in salad bowl, salt well and let stand for an hour, then squeeze the salt water out gently, and use dressing desired, as French dressing, Thousand Island dressing, etc. Or: Slice the cuc.u.mbers, cover with very thick cream, season with salt and paprika, and just before serving add the juice of one lemon.
=Bisque of California oysters.= Put one pint of California oysters, with their juice, in a pot and bring to the boiling point. Then skim, and add one pint of cream sauce, one-half pint of milk, a bouquet garni, and boil for ten minutes. Remove the bouquet garni, strain the broth through a fine sieve and return to the pot. Heat a pint of cream and strain into the soup, add three ounces of sweet b.u.t.ter, and season to taste.
=Roast pheasant.= Pheasant should be kept one week to season, before cooking. Clean, wrap in a slice of fresh lard, and roast in the same manner as chicken. Serve bread sauce and fried bread crumbs separate.
=Bread sauce.= Boil one cup of milk, add half of an onion, a little salt, one-third of a cup of fresh bread crumbs, and boil for five minutes. Remove the onion, add a piece of b.u.t.ter the size of a walnut, and season with Cayenne pepper.
=Bread crumbs.= Put in frying pan three ounces of b.u.t.ter and three-quarters of a cup of fresh bread crumbs, and fry until brown. Then drain off the b.u.t.ter and serve the dry crumbs in a sauce boat.
JANUARY 10
BREAKFAST Oatmeal with cream Rolls Coffee
LUNCHEON Oysters Yaquino Cold a.s.sorted meats Potato salad Brie cheese and crackers Oolong tea
DINNER Potage Grande Mere Cold goosebreast with jelly Fillet of sole, royale Plain potted squab chicken Potatoes a la Reine Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream a.s.sorted cakes Coffee
=Oysters Yaquino.= Season one dozen oysters on the deep sh.e.l.l, with salt and paprika, put on each a piece of b.u.t.ter and some chopped chives.
Place in oven, bake, and serve very hot.
=Potage Grande Mere.= Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve.
=Fillet of sole, royale.= Same as fillet of sole, Joinville.