Part 44 (1/2)

BREAKFAST Fresh grapes Omelet with bacon Crescents Cocoa

LUNCHEON Canape St. Francis Poached eggs, gourmet Calf's head, vinaigrette Boiled potatoes Apple cottage pudding Coffee

DINNER Consomme Cameroni Celery Black ba.s.s, Tournon Roast loin of veal, Nivernaise Maitre d'hotel potatoes Summer squash with b.u.t.ter Field salad Biscuit glace au chocolat a.s.sorted cakes Coffee

=Canape St. Francis.= Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce.

Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.

=Poached eggs, gourmet.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Bearnaise sauce.

=Apple cottage pudding.= One-half pound of sugar, one-half pound of b.u.t.ter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the b.u.t.ter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a b.u.t.tered pan, and serve with a thin apple sauce.

=Cottage pudding.= Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce.

=Boston brown pudding.= Same as cottage pudding with the addition of a cup of mola.s.ses.

=Consomme Cameroni.= Add to a quart of consomme brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate.

=Black ba.s.s, Tournon.= Season two black ba.s.s with salt and pepper, roll in melted b.u.t.ter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added.

=Roast loin of veal, Nivernaise.= Same as Veal Kidney Roast. (Dec. 20).

Garnish with carrots cooked in b.u.t.ter.

JULY 12

BREAKFAST Orange juice Oatmeal with cream b.u.t.tered toasted rolls Coffee

LUNCHEON Calf's foot jelly in cups Eggs, Moscow Terrine de foie gras en aspic Lettuce salad Camembert cheese with crackers Coffee

DINNER Potage Lord Mayor Queen olives. Salted almonds Boiled Lake Tahoe trout, Hollandaise Potatoes, natural Roast ribs of beef Cauliflower au gratin Rissolee potatoes Sliced tomatoes Coffee ice cream Macaroons Demi ta.s.se

=Calf's foot jelly.= Parboil four calf's feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a ca.s.serole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf's feet may be used for an entree, or for soup or salad.

=Eggs, Moscow.= Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted b.u.t.ter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half.

=Terrine de foie gras en aspic.= Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches.

JULY 13

BREAKFAST Mixed fresh fruit Eggs au beurre noir Rolls Coffee

LUNCHEON Canape Martha Cold roast beef Bresilienne salad French pastry Demi ta.s.se

DINNER Consomme Palestine Radishes. Lyon sausages Fillet of flounder, St. Avertin Roast tenderloin of beef, Berthieu Escarole salad Cottage pudding Coffee

=Consomme Palestine.= Add to hot well-seasoned consomme equal parts of peas, flageolet beans, and carrots and turnips cut in small round b.a.l.l.s; and all boiled in salted water.

=Bresilienne salad.= One-third boiled fresh Lima beans, one-third sliced green peppers, and one-third celery cut Julienne style. Place in a salad bowl, separately. In the center put some French dressing. Sprinkle with chopped parsley and chervil.