Part 27 (2/2)
LUNCHEON Pickled salmon, St. Francis Eggs, Commodore Hashed fillet of beef, Sam Ward Cocoanut custard pie Demi ta.s.se
DINNER Cream of parsnips Ripe olives Tomcods, Montmorency Chicken saute, Madeleine Alligator pear salad Omelette au cognac Coffee
=Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw salmon and put in saute pan, add a can of sliced cepes, a cupful of sliced sour pickles, one-half cup of sliced green olives, a gla.s.s of white wine, a pint of tomato ketchup, one spoonful of salt, one tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in small pieces. Put on fire, bring to the boiling point, set on back of the stove and let stand for a half hour. Then put in earthen jar and place in ice box. Serve cold.
=Eggs, Commodore.= Cook the eggs en cocotte, just before serving pour a little Bearnaise sauce on top.
=Hashed fillet of beef, Sam Ward.= Take the unused portions of roasted or larded tenderloin of beef and cut in small squares. Also an equal amount of boiled potatoes cut in the same way. In a saute pan put one chopped onion and two green peppers cut in small dices, with two ounces of b.u.t.ter. Simmer until soft, then add the potato and meat, one cup of bouillon, or two cups, if necessary, season with salt, cover, put in oven and cook for thirty minutes. Serve on platter with chopped parsley on top, and garnished with small pieces of toast.
=Cream of parsnips.= Peel and slice six parsnips and put in vessel with one pint of chicken broth, boil, and when soft add one pint of cream sauce. Boil for ten minutes and then pa.s.s through a fine sieve. Put back in vessel, add one pint of thick cream, season with salt and pepper, and add two ounces of sweet b.u.t.ter before serving.
=Tomcods, Montmorency.= Put four tomcods on a b.u.t.tered flat saute pan, season with salt and pepper, put four canned heads of mushrooms on top of each fish, cover with Italian sauce, sprinkle with a little grated cheese, put small bits of b.u.t.ter on top, and bake in a moderate oven for twenty minutes. Before serving pour the juice of two lemons over the fish, sprinkle with chopped parsley, and serve in same pan.
=Chicken saute, Madeleine.= Joint two spring chickens and put in saute pan with three ounces of b.u.t.ter, season with salt and pepper, and then simmer for five minutes. Then sprinkle two spoonfuls of sifted flour over the chicken and simmer for two minutes. Add one pint of boiling milk and boil for ten minutes. Then remove the chicken to a platter, bring the sauce to a boil, add one cup of cream, and strain over the chicken. See that the sauce is well seasoned. Sprinkle about one and one-half cupfuls of macedoine vegetables over all.
=Omelet au cognac.= Sprinkle a plain omelet with plenty of powdered sugar, burn with a red-hot poker, pour two ponies of cognac around the omelet, and set afire before bringing to the table.
APRIL 30
BREAKFAST Raspberries with cream Waffles Chocolate with whipped cream Crescents
LUNCHEON Grapefruit en supreme Eggs a la Turque Chickens' legs, deviled Asparagus Hollandaise Gauffrette potatoes Apple pie American cheese Coffee
DINNER Consomme printanier royal Salted almonds Halibut, Richmond Roast tame duck with olive sauce Sweet potatoes, country style Stewed tomatoes, family fas.h.i.+on.
Cold asparagus, mayonnaise Biscuit Tortoni a.s.sorted cakes Coffee
=Eggs a la Turque.= To s.h.i.+rred eggs add a few chickens' livers saute, in brown gravy. Place a slice of truffle on top of each egg.
=Deviled chickens' legs.= Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcesters.h.i.+re sauce.
Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade.
=Devil sauce.= In a ca.s.serole put one chopped shallot and one ounce of b.u.t.ter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcesters.h.i.+re sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain.
=Consomme printanier.= Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consomme. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.
=Halibut, Richmond.= Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of b.u.t.ter on top, and bake in oven until nicely colored.
=Olive sauce.= Remove the stones from twenty-four green olives, cut the olives in two, and put in a ca.s.serole with a gla.s.s of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes.
Serve with any meat.
=Stewed tomatoes, family fas.h.i.+on.= Peel six tomatoes and cut each in eight pieces. Put in a ca.s.serole with three ounces of b.u.t.ter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes.
MAY 1
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