Part 14 (2/2)

=Spatzel.= These are small flour dumplings, but made harder than the usual dumpling. Mix well one cup of flour, one whole egg and the yolk of an egg, one-third of a cup of milk, a little salt and pepper, and a very little grated nutmeg. Form in small bits and drop into boiling salted water and boil for about five minutes, then pour off the water. In a frying pan put two ounces of b.u.t.ter and cook until brown, then pour over the spatzel and mix.

=Cream of bananas.= Make a cream of chicken soup, heat six bananas in it, and strain through a fine sieve.

MARCH 6

BREAKFAST Bar le Duc jelly Spanish omelet Dry toast Chocolate with whipped cream

LUNCHEON Grapefruit with cherries Fried tomcods, Tartar sauce Turkeys' livers en brochette Flageolet beans French pastry Coffee

DINNER Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee

=Spanish omelet.= Make a plain omelet and pour one cup of Creole sauce around it.

=Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel.

Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.

=Turkeys' livers en brochette.= Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also.

Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maitre d'hotel sauce over it, and garnish with quarters of lemon and water-cress.

=Clams bateliere.= Separate the bellies from one dozen soft clams and put them back in their half sh.e.l.ls. Season with salt and pepper, cover with maitre d'hotel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.

=Roast turkey.= Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.

MARCH 7

BREAKFAST Fresh strawberries with cream Boiled eggs Rolls Coffee

LUNCHEON Eggs Sarah Bernhardt Reindeer stew Mashed potatoes Camembert cheese and crackers Coffee

DINNER Cherrystone oysters on half sh.e.l.l Cream of farina Fillet of turbot, Bonnefoy Lamb chops, charcutiere Succotash French fried potatoes Romaine salad Fancy ice cream a.s.sorted cakes Coffee

=Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the yolks, mash them up and mix with a little salt, pepper, celery salt, one spoonful of fresh bread crumbs, one spoonful of chopped chicken meat, and the yolk of one raw egg. Stuff the halved whites of eggs with this, put on a b.u.t.tered dish and place in the oven for four minutes. Dress on a silver platter, and cover with sauce Perigueux.

=Sauce Perigueux.= Chop a small can of truffles and put in a ca.s.serole with one gla.s.s of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.

=Sauce Perigord.= Slice one small can of truffles, put in ca.s.serole with one gla.s.s of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.

=Reindeer stew.= Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in saute pan with one-quarter pound of b.u.t.ter, season with salt and pepper, and saute until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Saute in b.u.t.ter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in b.u.t.ter, add them to the stew and cook until soft. Season well with salt and pepper.

=Cream of farina.= Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet b.u.t.ter and one pint of boiling cream. Season with salt and a little Cayenne pepper.

=Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in saute pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one gla.s.s of claret. Cover with b.u.t.tered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good b.u.t.ter, and pour over the fish.

=Lamb chops, charcutiere.= Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.

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