Part 35 (1/2)

=Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster b.u.t.ter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of b.u.t.ter, little by little. Strain and serve.

=Larded tenderloin of beef, St. Martin.= Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens'

livers saute in b.u.t.ter on each side of the platter. Add three sliced truffles and one-half gla.s.s of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.

=Potatoes Marquise.= Same as d.u.c.h.esse potatoes.

JUNE 2

BREAKFAST Stewed prunes Boiled eggs Dry toast Ceylon tea

LUNCHEON Cantaloupe Eggs, Fedora Lamb chops, Bradford Sybil potatoes String bean salad Strawberry cream pie Coffee

DINNER Consomme Caroline Ripe California olives in oil and garlic Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au cafe Demi ta.s.se

=Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of b.u.t.ter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.

=Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madere, to which has been added whole fresh mushrooms saute in b.u.t.ter, over the chops.

=Consomme, Caroline.= Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a b.u.t.tered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consomme with one spoonful of boiled rice to each person.

=Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Genoise. Put the fillets in a b.u.t.tered fish pan, season with salt and pepper, add one-half gla.s.s of claret, and one-half gla.s.s of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.

=Chicory salad with chapon.= Serve the salad with French dressing.

Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.

JUNE 3

BREAKFAST Preserved pears Omelet with parsley Rolls Coffee

LUNCHEON Crab legs, a la Stock Eggs en cocotte, D'Uxelles English rump steak, maitre d'hotel French fried potatoes Wax beans in b.u.t.ter Sliced peaches with whipped cream Lady fingers Demi ta.s.se

DINNER Cream of green corn Salted almonds ecrevisses, Lafayette Roast leg of mutton, au jus Mashed summer squash Potatoes, St. Francis Field salad Burgundy punch a.s.sorted cakes Coffee

=Crab legs, Stock.= For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcesters.h.i.+re sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.

=Eggs, D'Uxelles.= For individual portions, put in a b.u.t.tered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of b.u.t.ter, and bake in oven until egg is set. Serve on a napkin.

=Omelet with parsley.= Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner.

=Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small gla.s.s of cognac, and a drop of red coloring.

=Whipped cream.= Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed.

=Sliced peaches with whipped cream.= Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side.

=Sliced bananas with whipped cream.= Prepare in the same manner as peaches.

=Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc., in the same manner as peaches.