Part 37 (1/2)
BREAKFAST Fresh currants Oatmeal with cream Rolls Coffee
LUNCHEON California oyster c.o.c.ktails Eggs Agostini Calf's head, vinaigrette Boiled potatoes Sliced bananas with whipped cream Macaroons Demi ta.s.se
DINNER Consomme Turbigo Black ba.s.s, saute meuniere Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombiere a la vanille a.s.sorted cakes Coffee
=Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.
=Consomme Turbigo.= Boil one-quarter pound of noodles in salt water.
Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consomme.
=Plombiere a la vanille (ice cream).= The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk.
Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.
=Plombiere aux marrons.= Same as vanilla plombiere, but add some broken marrons glaces soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glace on top of each portion.
=Plombiere aux fruits.= Prepare in the same manner as for plombiere aux marrons, but use chopped mixed glace fruit instead of the marrons.
JUNE 11
BREAKFAST Sliced fresh figs with cream Scrambled eggs with bacon b.u.t.tered toast Coffee
LUNCHEON Cantaloupe Eggs au fondu Broiled squab on toast Julienne potatoes Cold asparagus, mustard sauce Oregon cream cheese with crackers Demi ta.s.se
DINNER Cream of artichokes Ripe olives Fillet of flounder, Piombino Sweetbreads braise, Montebello Souffle potatoes Roast chicken, au jus Escarole and chicory salad Souffle glace aux fraises a.s.sorted cakes Coffee
=Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve hot.
=Cream of artichokes.= Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pa.s.s the leaves through a fine sieve, and put back in the broth. Melt three ounces of b.u.t.ter in a ca.s.serole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.
=Fillet of flounder, Piombino.= Cut four fillets from one large flounder, place in a b.u.t.tered pan, season with salt and pepper, add a gla.s.sful of claret and one-half cup of water, cover with b.u.t.tered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Genoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sauteed in b.u.t.ter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.
=Sweetbreads braise, Montebello.= Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with puree of fresh mushrooms. Serve sauce Bearnaise separate; or poured over the sweetbreads, as desired.
=Souffle glace aux fraises.= Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.
=Souffle glace with raspberries.= Prepare in the same manner as souffle glace aux fraises, but subst.i.tute raspberries for the strawberries.
JUNE 12
BREAKFAST Preserved pears Griddle cakes with honey Coffee
LUNCHEON Carciofini ecrevisses en buisson Braised beef Noodles French pastry Coffee
DINNER Consomme Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee
=Braised beef.= Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of b.u.t.ter, and when hot add the beef and roast on top of the range until it is brown on all sides.
Then remove the beef, add one ounce of fresh b.u.t.ter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, a large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.