Part 13 (2/2)

=Potato cakes.= Whenever there is mashed potatoes left over, make into little cakes about one inch thick and two inches in diameter, roll in flour, and fry in pan with a little b.u.t.ter, until brown on both sides.

If the potato should be too thin add the raw yolk of an egg.

MARCH 2

BREAKFAST Oatmeal with cream Broiled finnan haddie Lyonnaise potatoes Rolls Coffee

LUNCHEON Eggs Bordelaise Lamb chops, Victor Hugo Julienne potatoes Stewed tomatoes Brie cheese, crackers Coffee

DINNER Cream of lettuce Radishes Scallops, Mornay Croustades financiere Roast leg of mutton, currant jelly Potato croquettes Cold asparagus, mustard sauce Fruit salad, au marasquin Lady fingers Coffee

=Eggs Bordelaise.= Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

=Lamb chops, Victor Hugo.= Broil or saute six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of b.u.t.ter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of b.u.t.ter on each chop, place on a b.u.t.tered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each.

=Cream of lettuce.= Take the tr.i.m.m.i.n.gs of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of b.u.t.ter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet b.u.t.ter, and stir until the b.u.t.ter is melted. Season with salt and a little Cayenne pepper.

=Scallops, Mornay.= Put one pint of scallops in a saute pan with an ounce of b.u.t.ter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of b.u.t.ter on top, and bake in hot oven until brown.

=Croustades financiere.= Make a financiere, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches.

=Financiere (garniture).= Cut two parboiled sweetbreads in slices, and saute in b.u.t.ter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sauteed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a ca.s.serole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entree.

MARCH 3

BREAKFAST Griddle cakes with maple syrup b.u.t.tered toast Oolong tea

LUNCHEON Poached eggs, Monnet Sully Imported Frankfort sausages Sauerkraut Boiled potatoes Limberger cheese and crackers Coffee

DINNER Toke Point oysters Pannade soup Boiled sea ba.s.s, Hollandaise Potatoes nature Chicken saute, Salonika Peas au cerfeuil Chiffonnade salad Biscuit glace a.s.sorted cakes Coffee

SUPPER Golden buck

=Poached eggs, Monnet Sully.= Place a poached egg on a canape of chicken and pour Bearnaise sauce over it.

=Canape of chicken.= Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet b.u.t.ter, and spread on fresh toast.

=Pannade soup.= Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of b.u.t.ter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion.

=Peas au cerfeuil.= Put three ounces of b.u.t.ter in a ca.s.serole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes.

=Boiled sea ba.s.s, Hollandaise.= Put a whole sea ba.s.s, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes.

Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate.

=Fried artichokes.= Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.

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