Part 4 (1/2)
Season with a little Cayenne pepper.
=Oyster sauce.= Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season.
=Lima beans.= Boil the beans in salt water until soft, drain off, add sweet b.u.t.ter and a little pepper, and simmer for a few minutes. Serve with a sprinkle of chopped parsley.
=Peas in cream.= Boil the peas in salt water until nearly done. Drain off the water and add just enough thick cream to wet them, and simmer for five minutes. Then add a cup of cream sauce and cook until the peas are very soft. Add a little salt and a pinch of sugar.
=Coupe oriental.= Slice some fresh fruit, such as oranges, pineapple, bananas, etc., add all kinds of berries in season, and put in a bowl with some sugar and a small gla.s.s of kirsch or maraschino. Allow to macerate for a couple of hours. Then fill coupe gla.s.ses half way to the top with the fruit, and fill the remainder with vanilla ice cream. Place a strawberry or cherry on top. Cook about one-quarter of a pound of sugar so that it will crack when cold. It will require about 310 degrees. Dip a tablespoon into it and shake it over a stick, to form file sugar (commonly called spun sugar). Cut this sugar in pieces and form in the shape of a ball, and put on top of the cup before serving.
JANUARY 17
BREAKFAST Baked apples with cream Poached eggs on toast Puff paste crescents English breakfast tea
LUNCHEON Pain mane Cold roast beef Fresh vegetable salad Roquefort cheese and crackers Coffee
DINNER Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee
=Pain mane.= Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos.
=Fresh vegetable salad.= For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh b.u.t.tons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.
=Potage Andalouse.= To veloute of beef add some cooked tapioca.
=Fillet of Spanish mackerel, Montebello.= Put the fillets in a b.u.t.tered dish, season with salt and a little Cayenne pepper, cover with b.u.t.tered paper, and bake in oven. Dress on a platter, and cover with sauce Bearnaise tomatee.
=Olivette potatoes.= Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some b.u.t.ter in a saute pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the b.u.t.ter, and season with salt.
=Sweet potatoes, rissolees.= Boil some small sweet potatoes. When done peel and put in a pan with b.u.t.ter, and roast until brown. Season with salt.
JANUARY 18
BREAKFAST Baked beans, Boston style Brown bread Omelet with jelly Coffee
LUNCHEON Hors d'oeuvres varies Consomme Imperatrice Beef steak, Foch Gendarme potatoes Lettuce salad Meringue glacee au chocolat Coffee
DINNER Oysters on half sh.e.l.l Creme Maintenon Queen olives Fillet of sole, Lord Curzon Stuffed goose, with chestnuts Apple sauce Sweet potatoes, rissolees Peas in cream Cold asparagus, mustard sauce Coupe Oriental a.s.sorted cakes Coffee
=Consomme Imperatrice.= Consomme garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.
=Beef steak, Foch.= Use sirloin, tenderloin, or rump steak. Season well, and saute in b.u.t.ter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.
=Meringue glacee au chocolat.= Fill two meringue sh.e.l.ls with chocolate ice cream, place together, and decorate with whipped cream.
=Creme Maintenon (soup).= Three parts creme a la Reine soup, and one part thick consomme Brunoise.
=Fillet of sole, Lord Curzon.= Put six fillets in a b.u.t.tered pan, season with salt and a teaspoonful of curry powder, add one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in b.u.t.ter. Mix, season well, and pour over the fish.
=Stuffed goose with chestnuts.= Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half gla.s.s of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.