Part 17 (1/2)
DINNER Little Neck clams Consomme Camino Fillet of ba.s.s, Menton Roast leg of lamb String beans Chateau potatoes Chiffonnade salad Fancy ice cream a.s.sorted cakes Coffee
=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of small croustades, lay a poached egg on top, and cover with sauce Perigueux.
=Chicken saute, Hongroise.= Joint a chicken and put in a saute pan with two ounces of b.u.t.ter, season with salt and a little paprika, simmer for five minutes; then add a sliced onion and simmer slowly for ten minutes with the cover over the pan. Then add a cup of cream and cook for four minutes, and add one-half cup of cream sauce. Remove the chicken to a platter, pour the sauce over it, and garnish both ends of the platter with macedoine of vegetables.
=Macedoine of vegetables.= Macedoine is a mixture of vegetables, and may be obtained in cans, but is easily made at home. If the canned sort is used drain off the juice, put in ca.s.serole in cold water, bring to a boil, and then drain off the water, season with salt and pepper, and simmer for a minute or so. To make macedoine, use equal parts of carrots, turnips, string beans, cut in squares about one-quarter inch in diameter, and peas and flageolet beans. Boil each separately in salt water, and mix afterwards, season with salt and pepper and one ounce of b.u.t.ter, and simmer as above. Flageolet beans come in cans, or dry like dry peas. They may be omitted if desired.
=Consomme Camino.= Boil one-quarter of a pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about one-half inch in length, and serve in a quart of consomme.
Serve grated cheese separate.
=Fillet of ba.s.s, Menton.= Cut four fillets of ba.s.s; and prepare some fish dumpling mixture. Spread some of the mixture over the fillets, and fold in half, place in b.u.t.tered saute pan, add a little salt and one-half gla.s.s of white wine, cover with b.u.t.tered paper, and place in oven for fifteen minutes. Dish up on a platter and cover with white wine sauce.
=Beans, Normandy.= Soak two pounds beans over night, then put to boil with three pints of water, sliced carrot, a yellow turnip, an onion, and a bouquet garni, season with salt, and cook for an hour. Put two big spoonfuls of b.u.t.ter and a spoonful of flour in a pan, and make a creamy sauce by adding the water from the beans. Now fill a baking dish; first a layer of sliced potatoes mixed with minced onions, then the semi-cooked beans, then potatoes, and so on until filled. Then add half a gla.s.s of white vinegar and bake until the potatoes are done, by which time the beans will be done also.
MARCH 18
BREAKFAST Baked apple with cream Fried hominy Bar le Duc jelly Rolls Coffee
LUNCHEON Oranges en supreme Clam broth in cup Fillet of sole, Orly Tripe and oysters in cream Baked potatoes Diplomate pudding Coffee
DINNER Cream of celery Pompano, Cafe Anglaise Chicken saute, Portugaise Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake Compote of mixed fruits Coffee
=Orange en supreme.= Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curacao, let stand for thirty minutes, and serve in supreme gla.s.ses.
=Fillet of sole, Orly.= Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate.
=Diplomate pudding.= Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoonful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.
=Pompano, Cafe Anglaise.= Put four small whole pompano and four fillets of pompano in a b.u.t.tered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole.
=Small fried fillets of sole.= Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.
=Chicken saute, Portugaise.= Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of b.u.t.ter, heat, add the chicken, and saute until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms saute in b.u.t.ter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnis.h.i.+ng on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired.
MARCH 19
BREAKFAST Preserved figs with cream Scrambled eggs with parsley Puff paste crescents Oolong tea
LUNCHEON Eggs Du Barry Boiled ham, Leonard Stewed tomatoes, Brazilian Mashed potatoes Roquefort cheese, crackers Coffee
DINNER Velvet soup Ripe California olives Skatefish au beurre noir Baked chicken with rice Chiffonnade salad Bavarois a la vanille a.s.sorted cakes Coffee
=Baked chicken with rice.= Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown.
=Eggs Du Barry.= Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot puree of cauliflower.
=Puree of cauliflower.= Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce.
=Forcemeat of truffles and tongue.= Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper.