Part 38 (1/2)

JUNE 15

BREAKFAST Sliced peaches with cream Ham and eggs Rolls Coffee

LUNCHEON Poached eggs a la Reine Cold sirloin of beef Rachel salad Baked apple roll Coffee

DINNER Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla ice cream Bouchettes Demi ta.s.se

=Rachel salad.= Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all.

=Baked apple roll.= Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.

=Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll.= Prepare in the same manner as apple roll, using the fruit desired.

=Cabbage soup, Normande.= Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a ca.s.serole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another ca.s.serole, add three ounces of b.u.t.ter, and fry until the moisture is out. Then drain off the b.u.t.ter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in b.u.t.ter.

=Salmon steak, Hongroise.= Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of b.u.t.ter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added.

=Bouchettes.= Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a ”quarter.” Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing.

=Chocolate bouchettes.= Make as above, coat with chocolate icing.

=Coffee bouchettes.= Make as above, coat with coffee icing.

JUNE 16

BREAKFAST Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee

LUNCHEON Grapefruit en supreme s.h.i.+rred eggs, Antoine Hamburg steak Lorraine potatoes Field salad Vanilla blanc mange a.s.sorted cakes Coffee

DINNER Consomme Andalouse Queen olives Frogs' legs, saute a sec Filet mignon, Athenienne Potatoes au gratin Sliced cuc.u.mbers and tomatoes Plombiere aux marrons Lady fingers Coffee

=s.h.i.+rred eggs, Antoine.= Plain s.h.i.+rred eggs with broiled strips of bacon on top.

=Vanilla blanc mange.= One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve.

=Chocolate blanc mange.= Use two ounces of chocolate instead of vanilla bean.

=Coffee blanc mange.= Use a cup of strong coffee instead of vanilla bean.

=Blanc mange aux fruits.= Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.

=Blanc mange aux liqueurs.= Add to a vanilla blanc mange a gla.s.s of liqueur, such as maraschino, kirschwa.s.ser, k.u.mmel, rum, or other liqueur. Add the liqueur just before putting into the mould.

=Consomme Andalouse.= To consomme vermicelli, add just before serving, one peeled raw tomato cut in very small squares.

=Filet mignon, Athenienne.= Season four small fillets of beef with salt and pepper, broil or saute them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in b.u.t.ter.

=Sauce Hussarde.= Bring to a boil one pint of sauce Madere, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes.