Part 29 (1/2)
=Eggs Chateaubriand.= Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.
=Breaded lamb chops, reforme.= Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot b.u.t.ter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms saute in b.u.t.ter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate.
=Lamb broth, a la Grecque.= Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a ca.s.serole put three ounces of b.u.t.ter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcesters.h.i.+re sauce and a teaspoonful of sugar. Serve with a little chopped parsley.
=Calf's head, Providence.= Boil a calf's head with the brain and tongue.
Place one piece of each, for each person, on a platter, cover with sauce Madere with mushrooms and olives.
MAY 7
BREAKFAST Sliced bananas with cream Ham and eggs Rolls Coffee
LUNCHEON Crab salad, Louis Braised mutton chops with string beans Gendarme potatoes Orange meringue pie Demi ta.s.se
DINNER Little Neck clams Consomme Vivieurs Fillet of sole, Suchet Sweetbreads braise, G.o.dard Roast leg of reindeer, au jus Sweet potatoes, Southern style Puree of salad (vegetable) Vanilla ice cream a.s.sorted cakes Coffee
=Crab salad, Louis.= Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcesters.h.i.+re sauce. Pour over the salad, and serve very cold.
=Braised mutton chops.= Have six chops cut one and one-half inches thick, season with salt and pepper. In a saute pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of b.u.t.ter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops.
=Consomme Vivieurs.= Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consomme. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consomme. This will give it a nice reddish color. Serve croutons diable separate.
=Croutons diable (for soup).= Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin.
=Fillet of sole, Suchet.= Make a Julienne of vegetables in the same manner as for consomme. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.
=Sweetbreads braise, G.o.dard.= Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in b.u.t.ter, rooster combs, rooster fries, and sauce Madere around the platter.
MAY 8
BREAKFAST Guava jelly Rice cakes Breakfast sausages Chocolate with whipped cream Rolls
LUNCHEON Grapefruit en supreme au marasquin Consomme in cups Finnan haddie in cream Baked potatoes Italian salad Camembert cheese Coffee
DINNER Consomme with royal and carrots Ripe California olives Crab meat, Belle Helene Tournedos Bordelaise Julienne potatoes Cauliflower au gratin Fresh strawberry coupe a.s.sorted cakes Coffee
=Consomme with royal and carrots.= Boil one quart of French carrots in salted water. When done, drain off the water and pa.s.s the carrots through a fine sieve. Take a cup of this carrot puree and mix with two whole eggs and one yolk, season with salt and pepper, and strain again.
Put in a small b.u.t.tered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme.
=Tournedos Bordelaise.= Either fry in b.u.t.ter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.
=Fresh strawberry coupe.= Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe gla.s.ses about half full, pour some of the juice over each, and fill the remainder of the gla.s.s with vanilla ice cream. Decorate the top with selected strawberries.
=Fresh raspberry coupe.= Use raspberries, and prepare as above.
=Banana coupe.= Use sliced bananas, and prepare in the same manner as for strawberries.
=Orange coupe.= Use sliced oranges, and prepare as above.