Part 54 (2/2)

AUGUST 29

BREAKFAST Stewed dried fruit Boiled eggs Dry toast Coffee

LUNCHEON Grapefruit with cherries Eggs Benoit English mutton chops, Kentucky sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee

DINNER Consomme tapioca, ecrevisse b.u.t.ter California ripe olives Sand dabs, meuniere Roast turkey, cranberry sauce Green corn Spinach with eggs Rissolee potatoes Cold artichoke, vinaigrette Roman punch a.s.sorted cakes Coffee

=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms saute in b.u.t.ter on top of each egg. Cover with Madeira sauce.

=English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky sauce separate.

=Kentucky sauce.= Put in a ca.s.serole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.

=Stewed dried fruit (in general).= Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.

=Consomme tapioca, au beurre d'ecrevisses (ecrevisse b.u.t.ter).= Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse b.u.t.ter. When the b.u.t.ter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.

AUGUST 30

BREAKFAST Apple sauce Plain omelet Pulled bread Cocoa

LUNCHEON Canape of fresh caviar Eggs Chambord Breaded veal cutlets Macaroni Caruso Edam cheese with crackers Coffee

DINNER Potage Plessy Celery Boiled turbot, Hollandaise Potatoes, nature Sirloin steak, Bordelaise Broiled fresh mushrooms Souffle potatoes French asparagus, melted b.u.t.ter Chicory salad Raspberry water ice a.s.sorted cakes Coffee

=Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord.

=Sauce Chambord.= Put in a ca.s.serole the head of a salmon cut in small pieces. Add three ounces of b.u.t.ter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of b.u.t.ter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in ca.s.serole, bring to a boil, add two ounces of fresh b.u.t.ter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs.

=Macaroni Caruso.= Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms saute in b.u.t.ter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.

=Potage Plessy.= Slice ten onions very fine, and put in a ca.s.serole with a quart of water, bring to a boil, and then drain. Heat three ounces of b.u.t.ter in a ca.s.serole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the ca.s.serole and add two ounces of sweet b.u.t.ter. When the b.u.t.ter is melted add bread crumbs fried in b.u.t.ter.

AUGUST 31

BREAKFAST Fresh raspberries with cream Baked beans, Boston style Boston brown bread Coffee

LUNCHEON Cantaloupe Eggs Bernadotte Calf's head, vinaigrette Plain boiled potatoes German prune cake Demi ta.s.se

DINNER Potage Montglas Dill pickles Boiled striped ba.s.s, Indian soy sauce Chicken saute, Alsacienne Peas a la Francaise Chicory salad, Escoffier dressing Floating island Macaroons Coffee

=Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.

=Potage Montglas.= Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.

=Boiled striped ba.s.s, Indian soy sauce.= Put a whole striped ba.s.s in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.

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