Part 52 (2/2)

=Imported Frankfurter sausages.= These sausages can be obtained in cans.

Remove from can immediately upon opening, otherwise they will turn bad.

Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.

=Consomme with celery and rice.= Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consomme.

=Omelet with chives.= Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.

AUGUST 20

BREAKFAST Blackberries with cream Plain pancakes Breakfast sausages Rolls Coffee

LUNCHEON Cantaloupe Eggs, Meyerbeer Cold ham and tongue, meat jelly Chiffonnade salad German prune cake Demi ta.s.se

DINNER Potage brunoise, with rice Carciofini Boiled codfish, Flamande Potatoes, natural Sweetbreads, sans gene Roast turkey, cranberry sauce Broiled sweet potatoes Stewed corn Sliced tomatoes, vinaigrette Corn starch blanc mange with sabayon Coffee

=Eggs Meyerbeer.= s.h.i.+rred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madere over the white of the eggs.

=Potage brunoise, with rice.= To three pints of consomme brunoise add one-quarter of a pound of boiled rice.

=Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half gla.s.s of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.

=Sauce Flamande.= Heat two ounces of b.u.t.ter in a ca.s.serole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in ca.s.serole. Then add, little by little, three ounces of good b.u.t.ter. When the b.u.t.ter is melted add the juice of a lemon and some fresh-chopped parsley.

=Sweetbreads, sans gene.= Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert.

AUGUST 21

BREAKFAST Baked pears with cream Broiled salted mackerel Boiled potatoes Rolls Coffee

LUNCHEON Canape thon marine Cold eggs, Riche Broiled lamb chops French fried potatoes Cold artichokes, vinaigrette Cottage cheese with crackers Coffee

DINNER Puree of lentils with tapioca California ripe olives Broiled pompano, fleurette d.u.c.h.esse potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi ta.s.se

=Canape thon marine.= b.u.t.ter four pieces of toast, lay thin slices of thon marine on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.

=Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.

=Puree of lentils with tapioca.= Mix one quart of puree of lentils with one pint of consomme tapioca.

=Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.

=Celery sauce.= Warm three ounces of b.u.t.ter in a ca.s.serole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.

AUGUST 22

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