Part 26 (2/2)

Remove the fillets to a platter, and to the saute pan add one pint of white wine sauce. Bring to a boil and then stir in two tablespoonfuls of lobster b.u.t.ter. When the b.u.t.ter is melted strain the sauce over the fish.

=Roast shad and roe, a l'Americaine.= Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open. In a roasting pan put four ounces of b.u.t.ter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine. Place the fish on top, season well with salt and pepper, put a few bits of b.u.t.ter on top of the fish, and place in the oven. Baste continually, and if the pan becomes too dry, add one-half gla.s.s of white wine, baste, and then add one-half gla.s.s of water. Bake for about an hour in a moderate oven. When done place on a platter and pour the sauce in the pan over the fish. A spoonful of Worcesters.h.i.+re sauce, and the juice of a lemon or two, may be added to the sauce if desired.

=English rice pudding.= Three pints of milk, one-quarter of a pound of rice, one-quarter of a pound of sugar, and one-half of a vanilla bean split in two. Boil the milk with the vanilla bean, then add the washed rice, and cook for about forty minutes. Add the sugar and boil again for a few minutes, turning carefully with a wooden spoon, so it will not stick to the bottom. Then remove from the fire, add one cup of thick cream, and pour into deep china vegetable dishes, and bake in a hot oven until brown on top. Use one large dish for baking, or individual ones, as desired.

APRIL 25

BREAKFAST Grapefruit a la Rose Boiled eggs Dry toast Coffee

LUNCHEON Consomme in cup Fillets of sand dabs, sauce verte Leberkloese (liver dumplings) Sauerkraut Boiled potatoes Escarole and chicory salad Port de Salut cheese and crackers Coffee

DINNER Cream of potatoes Pickles Tenderloin steak, a la Polonaise Spinach with eggs Mashed potatoes Lettuce and alligator pear salad Orange custard pie Coffee

=Grapefruit a la Rose.= Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in gla.s.ses and pour the fresh fruit sauce over it.

=Fillet of sand dabs, fried.= Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate.

=Sauce verte.= In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving.

=Leberkloese (liver dumplings).= Remove the skin from a calf's liver of good size, and sc.r.a.pe well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in b.u.t.ter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder.

Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of b.u.t.ter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top.

=Tenderloin steak, Polonaise.= Broil the steak, put on a platter, cover with maitre d'hotel sauce, and garnish with cauliflower Polonaise.

APRIL 26

BREAKFAST Sliced oranges Ham and eggs Rolls Coffee

LUNCHEON Eggs gourmet Honeycomb tripe with cream and peppers Baked potatoes Fresh vegetable salad Imperial pancake Demi ta.s.se

DINNER Consomme a la Russe Salted Brazil nuts Frogs' legs, saute a sec Breast of tame duck, Virginia style Fried apples Wax beans in b.u.t.ter Romaine salad Neapolitan ice cream a.s.sorted cakes Coffee

SUPPER Angels on horseback Chicken a la King Coffee

=Eggs gourmet.= Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigord.

=Honeycomb tripe with cream and peppers.= Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in ca.s.serole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in ca.s.serole with three ounces of b.u.t.ter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.

=Imperial pancakes.= Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top.

Put in oven to give a light color.

=Consomme a la Russe.= To consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.

=Breast of tame duck.= Cut the b.r.e.a.s.t.s from a tame duck, season with salt and pepper. Put a piece of b.u.t.ter in a saute pan, add the b.r.e.a.s.t.s and saute for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.

=Breast of duck, Virginia style.= Broil two slices of Virginia ham and lay on top of the b.r.e.a.s.t.s prepared as above.

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