Part 31 (1/2)

Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.

MAY 15

BREAKFAST Cantaloupe Ham and eggs Rolls Coffee

LUNCHEON Eggs ministerielle Koenigsberger klobs Mashed potatoes Stewed tomatoes Ginger snaps Coffee

DINNER Potage Fontange Radishes Fillet of sole, Doria Tenderloin of beef, Brillat Savarin Spinach in cream Lettuce salad Strawberry ice cream a.s.sorted cakes Coffee

=Koenigsberger klobs.= With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in b.u.t.ter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a gla.s.sful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round b.a.l.l.s about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat b.a.l.l.s in it for about a half hour. Serve in a deep dish with the sauce.

=Ginger snaps.= Work one-half pound of sugar and one-quarter pound of b.u.t.ter together until creamy. Then add one egg, and work well again. Add one gill of mola.s.ses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a b.u.t.tered pan, brush with egg, and bake in a moderate oven.

=Potage Fontange.= Make a puree of white beans. Simmer some sliced sorrel in b.u.t.ter, and add to the soup before serving.

=Fillet of sole, Doria.= Put four fillets of sole in a b.u.t.tered saute pan, season with salt and pepper, add a half gla.s.s of claret, and cover with b.u.t.tered paper. Bake in oven, and when done remove the fish to a platter. Put in a ca.s.serole one ounce of b.u.t.ter, and heat same. Add to the hot b.u.t.ter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcesters.h.i.+re sauce, boil for five minutes, and strain. Cut some cuc.u.mbers in round b.a.l.l.s and simmer in b.u.t.ter. Add to the sauce, and pour over the fish.

=Tenderloin of beef, Brillat Savarin.= Roast tenderloin of beef, sauce Madere, garnished with stuffed fresh mushrooms and stuffed tomatoes.

MAY 16

BREAKFAST Blackberry jam Buckwheat cakes Rolls Coffee

LUNCHEON Canape St. Francis Eggs Mirabel Sour schmorrbraten Noodles Roquefort cheese and crackers Coffee

DINNER Consomme Tosca Lyon sausage and pimentos Crab meat in chafing dish Chicken saute, Amphitian Timbale of rice, Creole Parisian potatoes Romaine salad Savarin au kirsch Demi ta.s.se

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

=Sour schmorrbraten.= Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of b.u.t.ter in a ca.s.serole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the ca.s.serole and allow to brown, add one gla.s.s of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

=Consomme Tosca.= Peel and cut a cuc.u.mber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consomme, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cuc.u.mber, celery and barley, and serve.

=Chicken saute Amphitian.= Joint a chicken, season with salt and pepper, and saute in b.u.t.ter. When done place on a platter. Slice four heads of fresh mushrooms, put in a ca.s.serole with one ounce of b.u.t.ter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half gla.s.s of sherry wine, and boil for five minutes.

Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, a la Creole.

=Timbales of rice, Creole.= Prepare some rice Creole, as described December 23. b.u.t.ter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce.

MAY 17

BREAKFAST Apple jelly Omelet with onions Rolls Coffee

LUNCHEON Poached eggs, St. Pierre Sand dabs, miller style Lamb hash with peppers Chow chow Neapolitan sandwich (ice cream) a.s.sorted cakes Coffee

DINNER Creme Bagration Salted Jordan almonds Fillet of flounder, Circa.s.sienne Tournedos Nicoise d.u.c.h.esse potatoes Asparagus, Hollandaise Escarole and chicory salad Cherry pie Coffee

=Omelet with onions.= Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of b.u.t.ter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.

=Poached eggs, St. Pierre.= Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.

=Anchovy toast. 1.= Mix one spoonful of anchovy paste with one spoonful of b.u.t.ter, and spread on toast.