Part 27 (1/2)

=Boiled wax beans.= Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of b.u.t.ter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving.

=Angels on horseback.= Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick.

Dip them in beaten eggs mixed with a little Worcesters.h.i.+re and English mustard, then roll in fresh bread crumbs, and place in a b.u.t.tered saute pan with bits of b.u.t.ter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley in branches and halves of lemon.

APRIL 27

BREAKFAST Grapefruit juice Oatmeal and cream Rolls Cocoa

LUNCHEON Poached eggs, d'Artois Turkey hash in cream Alligator pear salad Vanilla meringue pie Demi ta.s.se

DINNER Puree of green asparagus Lyon sausage. Radishes Fillet of turbot, Windsor Leg of mutton, Choiseul O'Brien potatoes Escarole and chicory salad Jam roll pudding Coffee

=Poached eggs, d'Artois.= Place the poached eggs on toast and pour thick tomato sauce over them.

=Puree of green asparagus.= Heat in a ca.s.serole three ounces of b.u.t.ter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in ca.s.serole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in b.u.t.ter, and add just before serving.

=Fillet of turbot, Windsor.= Cut six fillets of fish, put in a b.u.t.tered saute pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half gla.s.s of stock, cover with b.u.t.tered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps.

=Leg of mutton, Choiseul.= Roast leg of mutton, sauce Madere, garnished with small croustades of puree of peas and puree of spinach, and fresh mushrooms saute in b.u.t.ter.

=Jam roll pudding.= Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces.

=Peach Norelli.= Fill two meringue sh.e.l.ls with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue sh.e.l.ls, decorate the center with whipped cream, and on the top place a whole marron glace.

APRIL 28

BREAKFAST Honey in comb Plain scrambled eggs b.u.t.tered toast Coffee

LUNCHEON Stuffed tomatoes with anchovies Clam broth in cups Cheese straws Planked shad and roe Cuc.u.mber salad Roquefort cheese with crackers Coffee

DINNER Consomme Celestine Brook trout saute, miller style Larded tenderloin of beef, Montpa.s.son Onion glaces Quartered artichokes Parisian potatoes Field salad Meringue glacee au chocolat Coffee

=Consomme Celestine.= Make some thin pancakes, cut in strips like matches, and serve in consomme.

=Larded tenderloin of beef.= Lard a tenderloin of beef, after removing the fat and skin. Put in a roasting pan with a sliced onion, carrot, celery, a little leek, parsley, one bay leaf, six cloves, and one spoonful of whole black peppers. Put some small bits of b.u.t.ter on top of the tenderloin, season with salt and pepper, and place in a hot oven.

Baste frequently. After the fillet is done remove to a platter, place the pan on top of the stove and take off the fat except about one spoonful. Then add one spoonful of flour, stir well, and add two cups of stock and a spoonful of meat extract, season with salt and pepper, boil for five minutes, and strain. Add one-half gla.s.s of good Madeira wine, pour half of the sauce over the tenderloin, and serve the rest in a sauceboat.

=Larded tenderloin of beef, Montba.s.son.= Cook the tenderloin as above, but serve with sauce Madere, and garnish with a bouquet of quartered artichokes, glaced onions, and Parisian potatoes.

=Quartered artichokes.= Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black. Boil in salt water until soft.

=Pears Bourdaloue.= Peel and cook some nice pears in a light syrup, which can be made of one pint of water and one pound of sugar. Mix a half pound of sugar with the yolks of eight eggs and two ounces of flour. Boil one quart of milk with half of a vanilla bean, and pour into the yolks and sugar, and cook until it thickens. Add two ounces of sweet b.u.t.ter and mix well, making a nice smooth cream. Put some of this cream on a plate and put the cooked pears on top. The pears may be cut in half and cored, if desired. Cover the pears with the rest of the cream, sprinkle some macaroon crumbs on top, and put in a hot oven to brown.

Serve very hot.

APRIL 29

BREAKFAST Strawberries with cream Fried hominy Country sausages Rolls Coffee