Part 21 (1/2)

=Poached eggs, St. Laurent.= Put four slices of smoked salmon on four pieces of toast, and set in oven for a minute, to warm the salmon. Then lay a poached egg on each piece, and cover with cream sauce.

=Planked shad and roe.= Split a shad and lay on a b.u.t.tered plank, with the roe on the side. Season with salt and pepper and bits of b.u.t.ter, and put in a moderate oven. After fifteen minutes turn over the roe, and leave in the oven for another two minutes. Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown. Serve with maitre d'hotel b.u.t.ter, and garnish with quartered lemons and parsley in branches.

=Fillet of turbot, Nesles.= Put four fillets of turbot in a b.u.t.tered pan, season with salt and a little Cayenne pepper, add a cup of cream, and boil for twelve minutes. Then remove the fillets to a platter, add to the cream in the pan a cup of cream sauce, bring to the boiling point, then add two spoonfuls of grated cheese, and pour over the fish.

Have the sauce well seasoned.

=Fondante potatoes.= Cut a quart of small potatoes to the size of pigeons' eggs, put in a ca.s.serole and cover with cold water, add a pinch of salt, and bring to a boil. Then drain off the water and put the potatoes in a flat saute pan with two ounces of b.u.t.ter, and simmer very slowly until they are golden yellow. Then add a spoonful of chicken broth and simmer again until nearly dry. Sprinkle with fresh-chopped parsley, season with salt and pepper.

=Chicken saute, cha.s.seur.= Joint a chicken, and season with salt and pepper. In a saute pan put one ounce of b.u.t.ter and a spoonful of olive oil, heat, and then add the chicken. When the chicken is golden yellow add three chopped shallots, and simmer, but not enough to color the shallots. Then add one gill of white wine and boil for two minutes; add one peeled and chopped tomato and half of a can of French mushrooms, and boil for ten minutes more. Finally add half a dozen small onions glace, and then dress the chicken on a platter. Season the sauce well, reduce one-half, add a little chopped parsley, and pour over the chicken.

=Roast saddle of mutton.= Secure the saddle from the butcher ready prepared for roasting. Put a sliced onion and carrot in a roasting pan, place the saddle on top, season well with salt and pepper, put a piece of b.u.t.ter on top, and place in hot oven. Bast frequently. It will require from thirty-five to forty-five minutes to roast, depending upon the thickness. When done, place the saddle on a platter, drain off the fat in the pan, add a half cup of stock and a spoonful of meat extract, and bring to a boil. Strain and pour over the saddle. Serve hot.

APRIL 4

BREAKFAST Guava jelly Oatmeal with cream Rolls Cocoa with whipped cream

LUNCHEON Grapefruit and orange en surprise Eggs, Crossy Chicken saute, cha.s.seur Parisian potatoes Endives salad Souffle au fromage Coffee

DINNER Potage Solferino Ripe olives Brook trout, saute meuniere Roast leg of lamb, mint sauce Stewed asparagus Rissolees potatoes Neapolitan ice cream a.s.sorted cakes Coffee

=Eggs, Crossy.= Make a cupful of puree of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.

=Souffle au fromage.= Heat a pint of milk in a double boiler. Mix a quarter of a pound of b.u.t.ter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, b.u.t.tered moulds, sprinkle with cheese, and bake for twenty minutes.

=Potage Solferino.= Cut six fresh tomatoes in pieces and cook in half a cup of consomme until well done. Strain through a fine sieve, and add to two quarts of consomme. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil.

=Brook trout, saute meuniere.= Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of b.u.t.ter in a frying pan, melt, add the fish and saute till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh b.u.t.ter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches.

=Stewed asparagus.= Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in ca.s.serole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving.

=Neapolitan ice cream.= Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors.

APRIL 5

BREAKFAST Fresh strawberries with cream Waffles with maple syrup Coffee

LUNCHEON Poached eggs, Jeanne d'Arc Breaded pork chops, cream sauce Spaghetti Caruso Field salad Roquefort cheese and crackers Coffee

DINNER Potato soup a la Faubonne Radishes and salted almonds Clams with port wine Sweetbreads braise, Clamart Roast chicken Sybil potatoes Cold asparagus, mustard sauce Almond cake Coffee

SUPPER Sandwich Careme

=Sandwiches, Careme.= Mince fine one-half dozen sweet mixed pickles.

Shred the meat of one lobster, and mix with the pickles, season with salt and pepper, and add a whiskey gla.s.s of tarragon. Let stand for a few minutes, then squeeze out the vinegar and add half a cup of mayonnaise. Spread over toast or salted crackers. The above may be mixed with three hard-boiled eggs, and served on lettuce leaves as a salad.

=Clams with wine sauce.= Take as many large clams as you desire to use.

Remove from the sh.e.l.ls, cut away the neck, retaining only the bellies.