Part 32 (1/2)

DINNER Veloutine aurore Lake Tahoe trout, meuniere Cuc.u.mber salad Leg of lamb, Renaissance Chateau potatoes Millionaire punch a.s.sorted cakes Coffee

=Eggs, Waterloo.= Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Bearnaise sauce.

=Veloutine aurore.= Mix two pints of veloute of chicken soup with one pint of puree of tomatoes.

=Leg of lamb, Renaissance.= Garnish a roast leg of lamb with small croustades filled with chickens' livers saute au Madere, and artichokes bottoms filled with macedoine of vegetables. Serve sauce Perigueux separate.

=Millionaire punch.= Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch gla.s.ses with lemon water ice on top.

=Raspberry juice.= Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good subst.i.tute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a gla.s.s of ice water.

=Boiled cider.= Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

=Peach with brandy sauce.= Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.

MAY 20

BREAKFAST Quince jelly Oatmeal with cream Crescents Chocolate with whipped cream

LUNCHEON Grapefruit with cherries Eggs en cocotte, Porto Rico Filet mignon, Marechale New peas Lettuce salad Camembert cheese with crackers Coffee

DINNER Little Neck clams Consomme Sarah Bernhardt Ripe California olives Boiled Tahoe trout, Vatchette Broiled Porterhouse steak, Bercy French fried potatoes String beans Sliced tomatoes, mayonnaise Peaches, brandy sauce a.s.sorted cakes Coffee

=Eggs en cocotte, Porto Rico.= b.u.t.ter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of b.u.t.ter on top, and bake in oven for about five minutes.

=Filet mignon, Marechale.= Broil or saute four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a ca.s.serole and simmer until done, then add two truffles sliced fine, and a small gla.s.s of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

=Consomme Sarah Bernhardt.= Consomme tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consomme, and strain into the consomme tapioca before serving.

=Boiled Tahoe trout, Vatchette.= Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

=Broiled Porterhouse steak, Bercy.= Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of b.u.t.ter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.

MAY 21

BREAKFAST Pineapple preserves Boiled eggs Dry toast Coffee

LUNCHEON Antipasto Consomme in cups Beef a la mode Baked potatoes Hearts of romaine salad Strawberry cream pie Coffee

DINNER Puree Camelia Radishes. Salted almonds Boiled salmon, Hollandaise Potatoes natural Roast tame duckling Apple sauce Potatoes au gratin Cold asparagus, mustard sauce Chocolate ice cream Lady fingers Coffee

=Puree Camelia.= Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in ca.s.serole, bring to a boil, season with salt and white pepper; and add three ounces of sweet b.u.t.ter, stirring well to ensure its being melted.

=Beef a la mode.= Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a ca.s.serole put one spoonful of melted b.u.t.ter, and when the ca.s.serole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the ca.s.serole one ounce of fresh b.u.t.ter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glaces, peas and potatoes.

MAY 22

BREAKFAST Fresh blackberries with cream Scrambled eggs with bacon Southern corn pone Coffee