Part 12 (1/2)

=Apple Moscovite.= Take four large apples and remove the insides with a sharp spoon, leaving only a firm sh.e.l.l. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.

FEBRUARY 23

BREAKFAST Stewed prunes Boiled eggs Dry toast Coffee

LUNCHEON Hors d'oeuvres varies Mutton chops, Daumont Julienne potatoes Swiss cheese and crackers Coffee

DINNER Potage Kroumir Aiguillettes of sole, mariniere Chicken, Montmorency Artichokes with melted b.u.t.ter Chiffonnade salad Kirschwa.s.ser jelly Lady fingers Coffee

=Mutton chops, Daumont.= Bread four mutton chops and fry in a flat saute pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Perigueux around the chops.

=Artichokes filled with cauliflower.= Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of b.u.t.ter on top of each, put on a b.u.t.tered pan with a spoonful of bouillon, and bake in the oven.

=Potage Kroumir.= One quart of puree of tomato soup mixed with one pint of consomme tapioca.

=Aiguillettes of sole, mariniere.= Take the four fillets from one sole and lay them flat in a b.u.t.tered pan, sprinkle with three chopped shallots, season with salt and pepper, add one-half gla.s.s of white wine, one-half cup of stock or water, cover with b.u.t.tered paper, and bring to a boil on top of the stove. Then put in oven and cook for about seven minutes. Put the fillets on a platter, and reduce the broth until nearly dry. Then add two cups of white wine sauce and boil for a minute. Bind the sauce with the yolk of an egg mixed with a spoonful of cream, add a little chopped chives, and pour over the fish.

=Chicken saute, Montmorency.= Joint a chicken, season with salt and pepper, put three ounces of b.u.t.ter in a saute pan and saute the chicken.

When done remove the chicken to a platter, and put in the pan one cup of brown gravy or sauce Madere, and one can of French mushrooms. Boil for a few minutes. Then pour over the chicken. Garnish with croustades filled with small French peas.

=Croustades.= One cup of flour, one cup of milk, the whites of three eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a little salt. Mix well and strain. Keep the croustade iron very hot in swimming lard. Dip the iron in the dough for a few seconds, then dip in the swimming lard, coated with the dough, and fry until a nice golden color. Take out, and when cold the croustades will be very crisp.

Croustade irons can be obtained in any first-cla.s.s store.

FEBRUARY 24

BREAKFAST Grapefruit with cherries Omelet with ham Rolls Coffee

LUNCHEON Eggs Talleyrand Oysters a la Hyde French pastry Coffee

DINNER Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads saute, with green peas Endives salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux.

=Cream of frogs' legs.= Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet b.u.t.ter. Stir the soup so the b.u.t.ter will melt slowly. Serve croutons souffles separate.

=Scallops, Newburg.= Put one pint of scallops in a saute pan with one ounce of b.u.t.ter, season with salt and pepper, and saute for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.

=Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.

=Sweet potatoes saute.= Peel and slice two large boiled sweet potatoes.

Put three ounces of b.u.t.ter in a saute pan, when hot add the potatoes and saute until nice and brown. Season with salt and pepper.

FEBRUARY 25

BREAKFAST Waffles Honey Coffee

LUNCHEON Poached eggs, Martha Hungarian beef goulash Noodles, Polonaise Savarin Chantilly Coffee