Part 33 (2/2)

=Poached eggs, Vanderbilt.= Make a puree of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madere.

=Breaded veal cutlets, tomato sauce.= Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted b.u.t.ter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.

=Spaghetti in cream.= Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water.

Melt an ounce of b.u.t.ter in a ca.s.serole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.

=Consomme aux pluches.= Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consomme for thirty minutes.

Add some chervil before serving.

=Fillet of halibut, sauce Venitienne.= Put four fillets of halibut in a b.u.t.tered saute pan, season with salt and pepper, add one-half gla.s.s of white wine, cover with b.u.t.tered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the saute pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.

=Sauce Venitienne.= Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

=Souffle glace (plain).= Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

MAY 27

BREAKFAST Fresh raspberries with cream s.h.i.+rred eggs with bananas Dry toast Coffee

LUNCHEON Eggs, presidential Frogs' legs, Greenway Broiled squab chicken on toast Souffle potatoes Hearts of romaine, Roquefort dressing Strawberries a la mode Lady fingers Coffee

DINNER Creme cardinal Radishes Crab meat, gourmet Small tenderloin steak, Fedora Artichokes, sauce mousseline Watercress, salad Wine jelly, au Chartreuse a.s.sorted cakes Coffee

=s.h.i.+rred eggs with bananas.= Peel a banana and slice it very fine. Put half and half in two b.u.t.tered s.h.i.+rred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

=Eggs, presidential.= Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pa.s.s through a fine sieve. Place on artichoke bottoms, put on a b.u.t.tered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

=Frogs' legs, Greenway.= Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of b.u.t.ter in a saute pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half gla.s.s of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

=Strawberries, a la mode.= Selected strawberries with vanilla ice cream on top.

=Raspberries, a la mode.= Prepare in the same manner as strawberries a la mode.

=Creme cardinal.= Pound the sh.e.l.ls of two lobsters very fine, in a mortar. Then put in a ca.s.serole with three ounces of b.u.t.ter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the ca.s.serole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a ca.s.serole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

=Small tenderloin steak, Fedora.= Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or saute in b.u.t.ter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

MAY 28

BREAKFAST Strawberry jam Calf's liver and bacon Baked potatoes Rolls Coffee

LUNCHEON Grapefruit with chestnuts Eggs, Columbus Broiled pig's feet, tomato sauce Mashed turnips Cannelons a la creme Demi ta.s.se

DINNER Consomme, profiteroles Lyons sausage Sand dabs, Gren.o.bloise Broiled chicken, Tyrolienne Potatoes chateau String beans in b.u.t.ter Chiffonnade salad Fresh raspberry cup Macaroons Coffee

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