Part 28 (2/2)

=Chicken saute, Demidoff.= Joint a spring chicken, season with salt and pepper and put in saute pan with two ounces of b.u.t.ter. Heat, add the chicken, and saute on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glace; onions glace; queen olives with the stones removed, and warmed in sherry wine; and French carrots.

MAY 4

BREAKFAST Raspberries with cream Boiled eggs b.u.t.tered toast Coffee

LUNCHEON Canape Riga Sand dabs, meuniere Ox tail braise Noodles Polonaise Cole slaw, 1,000 Island dressing Lemon custard pie Coffee

DINNER Puree of red kidney beans Radishes Fillet of halibut, Bristol Sweetbreads braise, Zurich New peas, au cerfeuil Julienne potatoes Roast chicken, au jus Lettuce and grapefruit salad Savarin Mirabelle Coffee

=Ox tail braise.= Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a ca.s.serole put three ounces of b.u.t.ter, put on the stove, and when hot add the ox tail. Saute until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot.

Cover the ca.s.serole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.

=Puree of kidney beans.= Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni.

Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in ca.s.serole, boil again, then season with salt and pepper, and add three ounces of b.u.t.ter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in b.u.t.ter.

=Fillet of halibut, Bristol.= Put four fillets of halibut in a b.u.t.tered saute pan, season with salt and pepper, cover with b.u.t.tered paper, add one-half gla.s.s of milk and water mixed, and cook. When done place the fish on a b.u.t.tered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of b.u.t.ter on top, put in oven and bake until colored.

=Sweetbreads braise, Zurich.= Put some braised sweetbreads on a platter and garnish with croustades financiere and sauce Madere.

MAY 5

BREAKFAST Gooseberries in cream Waffles Honey in comb Coffee

LUNCHEON Oranges en supreme au Curacao Clam broth in cups Cheese straws Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate eclairs Coffee

DINNER Consomme croute au pot Crab legs, Josephine Fillet of beef, Cendrillon Pate de foie gras Hearts of lettuce Omelet with fresh strawberries Demi ta.s.se

=Oranges en supreme au Curacao.= Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curacao. Have well iced, and serve in large supreme gla.s.ses.

=Consomme croute au pot.= Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven.

=Crab legs, Josephine.= Bread the crab legs with fresh bread crumbs, and fry in a pan, with b.u.t.ter. Dish up on a round platter, with sliced fresh mushrooms saute in b.u.t.ter in center. Serve sauce Colbert separate.

=Fillet of beef, Cendrillon.= Roast tenderloin of beef, sauce Madere, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard.

Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover.

MAY 6

BREAKFAST Strawberries and raspberries, with cream Scrambled eggs Rolls Oolong tea

LUNCHEON Hors d'oeuvres varies Eggs Chateaubriand Breaded lamb chops, reforme Endives salad Roquefort cheese and crackers Coffee

DINNER Lamb broth a la Grecque Ripe California olives Lake Tahoe trout, maitre d'hotel Calf's head, Providence Roast chicken Peas Potatoes au gratin Watercress salad French pastry Coffee

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