Part 22 (1/2)
=Poached eggs, Talleyrand.= On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Perigueux.
=Fricandeau of veal, au jus.= Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a saute pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of b.u.t.ter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal.
=Potage Saxe.= To two quarts of boiling consomme add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve.
=Sirloin steak, d.i.c.kinson.= Broil a steak and place on a platter.
Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow.
Cover all with sauce Colbert with sliced truffle in it.
=Curried crab.= Cut the crab meat into small pieces. Put in a frying pan a piece of b.u.t.ter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the b.u.t.ter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.
=Spaghetti Caruso.= Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a ca.s.serole two ounces of b.u.t.ter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot.
APRIL 8
BREAKFAST Hominy with cream Ham and eggs Rolls Coffee
LUNCHEON Grapefruit a l'anisette Oyster broth in cups Crackers Broiled brook trout with bacon Cuc.u.mber salad Lamb chops, grilled Julienne potatoes Chicory salad French pastry Coffee
DINNER Potage Viennoise Curried oysters with boiled rice Saddle of mutton with currant jelly String beans a l'Alsacienne Laurette potatoes Dandelion salad Gastaner pudding Coffee
=Grapefruit a l'anisette.= Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice.
=Oyster broth.= In a ca.s.serole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire.
When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups.
The oysters may be saved for other purposes.
=Curried oysters.= In a ca.s.serole melt three ounces of b.u.t.ter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in b.u.t.ter, one tablespoonful of chutney sauce, one teaspoonful of Worcesters.h.i.+re sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters.
=Pudding a la Gastaner.= Decorate the bottoms of b.u.t.tered moulds with chopped pastry cherries and angelique, arranging in alternating lines of green and red. Cut some lady fingers to fit the depth of the mould, and moisten them well with Curacao. Stand them up around the inside of the mould one-half inch apart. Cook four ounces of farina in one quart of milk, and mix with the rind and juice of a lemon, five eggs, four ounces of sugar, and one cup of apricot pulp, and fill the moulds with same.
Serve with strawberry sauce flavored with a pony of brandy.
=Broiled brook trout with bacon.= Clean and wash well, one-half dozen brook trout, and dry them on a towel or napkin. Season with salt and pepper, roll in oil, and broil. When done put on a platter with maitre d'hotel sauce. Lay six slices of broiled bacon on top. Garnish with quartered lemons and parsley in branches.
=Potage Viennoise.= Cream of barley with royal cut in small squares as garnis.h.i.+ng.
=Potage Venitienne.= Half veloute of chicken soup and half consomme tapioca. Add a little chopped chives.
APRIL 9
BREAKFAST Grapefruit marmalade s.h.i.+rred eggs Dry toast Coffee
LUNCHEON Eggs St. George Lamb cutlets in papers Cold asparagus, mayonnaise Brown Betty pudding Coffee
AFTERNOON TEA Oysters poulette, or sweetbreads Monza Salted almonds Windsor sandwiches Cream of almond sandwiches Olive sandwiches Shrimp salad Vanilla ice cream Pound cake Fruit cake Apple tarts Salted pecans Creole sandwiches Dubney sandwiches Bread and b.u.t.ter sandwiches Chicken salad Pineapple water ice Strawberry pie Chocolate, coffee or tea Rolls Toast Melba a.s.sorted cakes
DINNER Potage Venitienne Crab in chafing dish Roast duckling, apple sauce Sweet potato croquettes Artichokes, mustard sauce Lemon water ice Cocoa cake Coffee