Part 4 (2/2)

JANUARY 19

BREAKFAST Hothouse raspberries in cream Scrambled eggs with bacon Dry toast Coffee

LUNCHEON Consomme in cups Ripe California olives Broiled fillet of sole, maitre d'hotel Cuc.u.mber salad Deviled turkeys' legs, with chow chow Mashed potatoes au gratin Brie cheese and crackers Coffee

DINNER Potage gentilhomme Fish dumplings, cream sauce Small tenderloin steak, Florentine Romaine salad, Roquefort dressing English breakfast tea ice cream a.s.sorted cakes Coffee

=Deviled turkey's legs, with chow chow.= Use the legs from a boiled or roasted turkey. Season with salt and pepper, spread some French mustard all over the surface, roll in bread crumbs, and broil; or fry in pan with a piece of b.u.t.ter. When nice and brown dish up on platter, and garnish with large leaves of lettuce filled with chow chow.

=Mashed potatoes au gratin.= Put some mashed potatoes in a b.u.t.tered s.h.i.+rred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss cheese, put small bits of b.u.t.ter on top, and bake until brown.

=Potage gentilhomme.= Potato soup with Julienne of carrots.

=Julienne.= Julienne is the term used in cooking for vegetables, or any kind of meat, etc., cut in long strips, like matches. Vegetable Julienne should be prepared and cooked as follows: Cut the vegetables in strips, add salt and a very little sugar, put in a well-b.u.t.tered ca.s.serole, cover with b.u.t.tered paper and the ca.s.serole cover. Put in oven and smother until soft. Turn gently once or twice, with a fork, so as not to break the vegetables.

=Small tenderloin steak, Florentine.= Broiled tenderloin steak, with sauce Madere, or brown sauce. Garnish with risotto, and just before serving garnish the risotto with truffles, ham and tongue cut in small squares.

=Roquefort dressing, for salads.= For four persons take four ounces of Roquefort cheese, put in salad bowl and mash well with a fork. Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix well and pour over the salad. If desired, one teaspoonful of Worcesters.h.i.+re sauce and a pinch of paprika may be added.

=English breakfast tea ice cream.= Prepare in the same manner as vanilla ice cream. Before freezing add some strong tea made of one ounce of English breakfast tea and one cup of boiling water.

JANUARY 20

BREAKFAST Stewed rhubarb Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Eggs Oudinot Frica.s.see of veal, with noodles Chocolate profiteroles Coffee

DINNER Potage McDonald Lyon sausage Fried chicken, Maryland Cheese cake Coffee

=Eggs Oudinot.= Put some stuffed eggs in a s.h.i.+rred egg dish, cover with cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a small piece of b.u.t.ter on the top of each, and bake in oven until brown.

=Frica.s.see of veal.= Cut five pounds of shoulder and breast of veal in pieces two and one-half inches square, put on fire in cold water, bring to the boiling point, and then cool. Put back in vessel, cover with water, add one carrot, one onion, a bouquet garni, a little salt, and boil until soft. Remove the vegetables and bouquet, and use the broth to make the frica.s.see sauce. Put in ca.s.serole on stove, six ounces of b.u.t.ter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal broth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream. Season and strain the sauce over the pieces of veal. Allow to stand five minutes before serving. Noodles, spaghetti, or other paste, should be served, either separate or on the side of plate with the stew.

=Noodle dough.= Mix one pound of flour with five whole eggs, with a very little or no salt, and a pony of kirschwa.s.ser, if desired. Mix well, roll out very thin, and then let the dough become nearly dry. Then cut in strips. Have a vessel on the fire, with about a gallon and a half of boiling water. Add the noodles, and boil for seven minutes over a quick fire, so they will not stick together. Drain off the water and pour two ounces of hot melted b.u.t.ter over the noodles. A little grated nutmeg may be added, if desired. Noodles, like macaroni, may be prepared in many ways.

=Chocolate profiteroles.= Make some small cream puffs and fill with whipped cream. Place on a deep dish and cover with a sauce made of one pint of water, one-half pound of sugar, and three ounces of cocoa. Boil the water with the sugar, then add the cocoa and stir well. Boil for five minutes.

=Potage McDonald.= Boil one calf's brains in chicken broth. Make one quart of cream of barley soup, and strain both together through a fine sieve. Put in vessel and add one ounce of sweet b.u.t.ter, and, when melted, serve. Do not let the soup boil after the two have been joined.

=Fried chicken, Maryland.= Cut up a spring chicken, put in flour, then in eggs, and then in bread crumbs. Season with salt and pepper. Melt three ounces of b.u.t.ter in a frying pan, and when hot add the breaded chicken and fry until golden brown, but be careful not to burn it. It will require about twelve minutes for a young chicken. When done, put on platter with cream sauce over the bottom, and garnish with four corn fritters, four small potato croquettes the size of an ordinary cork, and four strips of fried bacon on top.

JANUARY 21

BREAKFAST Preserved figs Oatmeal with cream Rolls Cocoa

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