Part 37 (2/2)

=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in the same manner as braised beef.

=Fillet of sole, St. Nazaire.= Cook four fillets of Sole a la Normande, and garnish with a dozen fried oysters.

=Currant jelly.= Strip the currants from their stems, and wash them. Put them on to cook, and when they become hot mash them. Boil for twenty-five minutes, then pour into jelly bag and let them drip without squeezing. Measure the juice and return it to the kettle. After it has boiled about ten minutes add heated sugar, allowing a pound of sugar to a pint of juice. Cook until it jells when a little is poured on a saucer. Pour into moulds, and seal when cold.

JUNE 13

BREAKFAST Fresh strawberries with cream Broiled veal kidneys, English style Baked potato Rolls Coffee

LUNCHEON Poached eggs, Colbert Ombrelle d'Ostende Potato croquettes Celery Victor Compote of pineapple Sponge cake Demi ta.s.se

DINNER Potage Arlequin Ripe California olives Pompano, Vatel Chicken saute, Archiduc d.u.c.h.esse potatoes Jets de houblons Chiffonnade salad Peach ice cream a.s.sorted cakes Coffee

=Broiled veal kidneys, English style.= Leave a little fat on two veal kidneys, split them, season with salt and pepper, and sprinkle with a tablespoonful of dry English mustard. Then sprinkle with olive oil, and broil. When done place them on four pieces of dry toast. Mix two ounces of b.u.t.ter with the juice of a lemon, one tablespoonful of Worcesters.h.i.+re sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one spoonful of meat extract. Mix well, and pour over the kidneys. Garnish with watercress.

=Poached eggs, Colbert.= Put some poached eggs on toast, and cover with sauce Colbert.

=Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on each a large broiled fresh mushroom, head down. Put two broiled oysters on top of the mushrooms, pour maitre d'hotel sauce over them, and lay two strips of broiled bacon across the top of each. Garnish with parsley in branches and quartered lemons.

=Compote of pineapple.= Pare and core a pineapple, and cut in slices.

Make a syrup with one-half pound of sugar and half a pint of water, and stew the pineapple in it until tender, and the syrup is clear. Serve cold, with a few drops of kirschwa.s.ser or maraschino sprinkled over it, and a little of its syrup.

=Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a pound of sh.e.l.led new peas. Put all in a ca.s.serole, cover with two quarts of water, season with salt, add about three pounds of cut-up veal bones, bring to a boil, and skim. Then cover, and cook until soft. Remove the veal bones, and strain the remainder through a fine sieve. Then return to ca.s.serole, and if too thick add a little bouillon, chicken broth or stock. Bring to a boil, season with salt and pepper, and stir in three ounces of sweet b.u.t.ter. Serve with bread cut in small squares and fried in b.u.t.ter.

=Pompano, Vatel.= Use four whole California pompano; or the four fillets from one Florida fish. Put them in a b.u.t.tered saute pan, season with salt and pepper, add one-half gla.s.s of stock and the juice of a lemon, and cook in oven until done. Then place the fish on a platter. Bring one-half pint of tomato sauce to a boil, add one-half pint of cream sauce, one spoonful of chopped truffles, season well with salt and pepper, and pour over the fish.

JUNE 14

BREAKFAST Raspberries with cream Scrambled eggs with cheese Rolls Oolong tea

LUNCHEON Half of grapefruit with cherries Baked beans, Boston style Brown bread Beignets souffles Coffee

DINNER Little Neck clams on half sh.e.l.l Consomme Ab-del-cader Aiguillettes of turbot, Bayard Roast sirloin of beef, fermiere Lettuce salad Souffle glace, St. Francis a.s.sorted cakes Coffee

=Scrambled eggs with cheese.= Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of b.u.t.ter in a ca.s.serole, add the eggs, and scramble.

=Beignets souffles.= One pint of water, one-quarter pound of b.u.t.ter, one-half pound of flour, nine eggs, and a pinch of salt. Put the b.u.t.ter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin.

=Consomme Ab-del-cader.= Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quant.i.ties of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme well seasoned.

=Aiguillettes of turbot, Bayard.= Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a b.u.t.tered pan, season with salt and white pepper, add one-half gla.s.s of white wine and one-half cup of fish stock, or water; cover with b.u.t.tered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving.

=Roast sirloin of beef, fermiere.= Roast sirloin of beef, sauce Madere, garnished with string beans in b.u.t.ter, carrots in b.u.t.ter, and chateau potatoes.

=Chicken saute, Archiduc.= Joint a chicken, and season with salt and pepper. Melt two ounces of b.u.t.ter in a saute pan; when hot add the chicken and saute for five minutes. Then add two sliced green peppers, and saute until the chicken is done. Then place the chicken on a platter, and add another ounce of b.u.t.ter to the saute pan. When the b.u.t.ter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half.

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