Part 14 (1/2)
=Chicken saute, Salonika.= Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot add the chicken. Saute until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.
=Golden buck.= A Welsh rabbit with a poached egg on top.
MARCH 4
BREAKFAST Sliced pineapple Bacon and eggs Rolls Coffee
LUNCHEON Mussels mariniere Reindeer chop, port wine sauce Sweet potatoes, saute Lettuce braise Waldorf salad French pastry Coffee
DINNER California oyster c.o.c.ktail Ox tail soup, English style Frogs' legs, Jerusalem Filet mignon, Bayard Flageolet beans Sybil potatoes Hearts of lettuce Raspberry water ice a.s.sorted cakes Coffee
SUPPER Hangtown fry
=Sauce mariniere.= Cut fine six shallots, put in ca.s.serole with one ounce of b.u.t.ter, and simmer just enough to have the shallots hot, then add one gla.s.s of white wine and boil until reduced nearly dry. Then add one pint of sauce Allemande and boil for five minutes. Season with salt and pepper, and sprinkle with a little chopped parsley and chives.
=Sauce Allemande.= Put four ounces of b.u.t.ter and three spoonfuls of flour in a ca.s.serole and place on the stove. When hot add one quart of chicken or veal broth, and boil for twenty minutes, then bind with the yolks of three eggs mixed with one-half cup of thick cream. Strain and season well with salt and a little Cayenne pepper.
=Mussels, mariniere.= Wash the mussels well to free them from all sand.
Put in ca.s.serole with one-half gla.s.s of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open. Remove the mussels to another vessel, strain the broth, and reduce. Then add one pint of sauce mariniere, and pour over the mussels. The mussels may be served with the entire sh.e.l.ls attached; on the half sh.e.l.l, or removed from the sh.e.l.ls altogether, after they have been boiled.
=Reindeer chop.= Reindeer should be hung up for at least two weeks before being cooked, otherwise it will be very tough. The meat is very good, and easily prepared. Salt and pepper the chops, roll in olive oil, and broil; or fry in frying pan, in the same manner as any other kind of chop or steak. Serve with maitre d'hotel, or some fancy meat sauce.
=Port wine sauce.= Take the brown gravy from a roast, or use any kind of brown sauce, or sauce Madere; add one gla.s.s of port wine and boil for two minutes. This sauce is excellent with game. If a sweeter sauce is desired one-half cup of hot currant jelly may be added.
=Filet mignon, Bayard.= Saute in b.u.t.ter, or broil, small tenderloin steaks, place on toast, spread with puree de foie gras, cover with sauce Madere with sliced truffles, and garnish with small round chicken croquettes.
=Hangtown fry.= Mix plain scrambled eggs with one dozen small fried California oysters.
MARCH 5
BREAKFAST Pearl grits with cream Broiled smoked salmon Toast Melba Coffee
LUNCHEON Eggs, Meyerbeer Paprika schnitzel with spatzel Gorgonzola cheese with crackers Coffee
DINNER Cream of bananas Ripe California olives Fillet of ba.s.s, Nanon Chicken saute, Creole Boiled rice Escarole and chicory salad Nesselrode pudding a.s.sorted cakes Coffee
=Pearl grits.= To one quart of boiling water add eight ounces of pearl grits, season with salt, and boil for twenty minutes. Serve cream separate.
=Eggs, Meyerbeer.= For each person cook two eggs on a s.h.i.+rred egg dish.
Have the eggs very soft. Place a broiled split lamb's kidney in the center of each dish and cover with a little sauce Madere. Place two slices of truffle on top. Season well.
=Broiled smoked salmon.= Slice the salmon about one-half inch thick, roll in olive oil, and broil. When done put on platter, cover with maitre d'hotel sauce, and garnish with quartered lemons and parsley.
=Toast Melba.= Cut some white bread in very thin slices, trim, put on a pan and bake in the oven until brown.
=Paprika schnitzel.= Cut four slices from a leg of veal. The slices should be about one-half inch thick, two and one-half inches wide and six inches long. Season them with salt and paprika. Melt three ounces of b.u.t.ter in a saute pan, when hot put the slices of meat in the pan and saute for about five minutes. Then add one cup of very thick cream, a little more salt, one teaspoonful of paprika, and simmer for five minutes. If the sauce should be too thin add one spoonful of cream sauce and simmer for a few minutes.
=Nesselrode pudding.= Beat over the fire the yolks of eight eggs, one-half pound of sugar, and one pony of good rum, until light and creamy. Then remove from the fire and continue beating until cold. Then add one quart of whipped cream and one-half pound of broken marrons glaces. Mix well, and put in one large, or in individual moulds, pack in ice and salt, and leave until hard. It will require about two hours to freeze. To serve, remove from mould, decorate the top with a marron glace, and pour maraschino sauce around the bottom of the pudding.