Part 10 (1/2)

=Smoked eels.= Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.

=Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a ca.s.serole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a b.u.t.tered paper and the ca.s.serole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish.

=Sauerkraut, German style.= Put one-quarter pound of lard in a ca.s.serole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one gla.s.s of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork.

=Sauerkraut, Hungarian style.= Put in a ca.s.serole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced.

=Special notice for sauerkraut.= Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second.

Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game.

FEBRUARY 15

BREAKFAST Baked apples with cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Eggs Bagration Chicken hash on toast Chocolate eclairs Coffee

DINNER Hors d'oeuvres varies Mock turtle soup Ripe California olives Aiguillettes of sole, hoteliere Sweetbreads braise, Clamart Roast partridge, bread sauce Jets de houblons Soufflee potatoes Endives salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Bagration.= Put on a platter some boiled rice, lay a fresh hard-boiled egg, cut in two, on top, and cover with the following sauce.

Take any kind of cold meats that may be left over, such as lamb, beef, ham or tongue, and cut in small dices. Also a few mushrooms and truffles cut in the same way. Put in a ca.s.serole with a cup of cream sauce, season with salt and pepper, and bring to a boil.

=Chicken hash on toast.= Cut the breast of a boiled fowl in small squares. Put in a ca.s.serole one cup of cream sauce, one gill of thick cream and the chicken, season with salt and pepper, and cook together.

Serve on a platter on dry toast.

=Aiguillettes of sole, hoteliere.= Put aiguillettes of sole (long fillets) in a b.u.t.tered pan, season with salt and pepper, cover with a gla.s.s of white wine, and cook for ten minutes. Then put the sole on a platter, and reduce the wine until nearly dry. Then add a pint of Bearnaise sauce and pour over the fish.

=Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced onions and one carrot, and four ounces of b.u.t.ter, and roast until brown.

Then add one-quarter pound of flour and brown again. Change to a vessel, add two gallons of water, one can of tomatoes, a bouquet garni, some salt, a spoonful of black pepper berries, and two cloves, and boil for two hours. Add one pint of cooking sherry and boil again for thirty minutes. Skim, and remove the grease from the top, and strain through a cheesecloth. Then take one-quarter of a boiled calf's head and cut in small squares and put in a ca.s.serole with one gla.s.s of dry sherry wine, a little salt and Cayenne pepper, and boil for five minutes. Now add the strained soup to the calf's head. Before serving add three thin slices of smoked beef tongue cut in small diamond shapes, three chopped hard-boiled eggs, and a truffle cut in small squares.

=Roast partridge.= Tie a piece of fresh fat pork over the breast of the dressed partridge, season inside and out with salt and pepper, put in roasting pan with a piece of b.u.t.ter, and put in oven. Baste often so the meat will not become dry. It will require about thirty minutes to cook.

Serve with lemon and watercress, and bread sauce separate.

=Bread sauce, for game.= To a pint of boiling milk add one whole onion, a bay leaf with two cloves stuck through it, and one and one-half cups of fresh bread crumbs, and boil for a few minutes. Then remove the onion and bay leaf and cloves, and season with salt and Cayenne pepper. Before serving add two ounces of sweet b.u.t.ter.

=Bread crumbs, for game.= Put in frying pan four ounces of sweet b.u.t.ter.

When just warm add a cupful of fresh bread crumbs, and fry until golden yellow. Drain off the b.u.t.ter (which may be kept for roasting, etc.), and serve the crumbs in a small bowl. This is usually served in addition to bread sauce, with quail, pheasant, partridge, etc.

FEBRUARY 16

BREAKFAST Hominy with cream Plain scrambled eggs Rolls English breakfast tea

LUNCHEON Crab salad Mutton chops, Robinson String beans Napoleon cake Coffee

DINNER Pea soup Radishes Broiled shad, maitre d'hotel Roast chicken, au jus Hot asparagus, Hollandaise Potato croquettes Watercress salad Peach Mona Lisa a.s.sorted cakes Coffee