Part 55 (1/2)
=Indian soy sauce.= Put two ounces of b.u.t.ter in a ca.s.serole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles.
=Chicken saute, Alsacienne.= Cut a chicken in four. Heat one ounce of b.u.t.ter in a saute pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half gla.s.s of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley.
=Escoffier dressing.= Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad.
SEPTEMBER 1
BREAKFAST Orange marmalade Buckwheat cakes Breakfast sausages Rolls Coffee
LUNCHEON Canape de sardine Eggs Grazienna Pork tenderloin, sauce piquante Lorraine potatoes Dandelion salad Oregon cream cheese with crackers Coffee
DINNER Little Neck clams Fish broth, with whipped cream Chow chow Broiled barracouda, sauce Rougemont Potato brioche Tournedos, Cafe Julien String beans with tomatoes Escarole salad Strawberries a la mode a.s.sorted cakes Demi ta.s.se
=Eggs Grazienna.= Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter.
Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter.
=Fish broth with whipped cream.= Make a fish broth, serve whipped cream and cheese straws on the side.
=Potato brioche.= Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a b.u.t.tered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored.
=Sauce Rougemont (cold).= Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard.
=Broiled barracouda, sauce Rougemont.= Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate.
=Tournedos, Cafe Julien.= Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madere over the meat.
=String beans with tomatoes.= Peel and cut four tomatoes in four. Put in a ca.s.serole with one ounce of b.u.t.ter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh b.u.t.ter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine.
SEPTEMBER 2
BREAKFAST Sliced pineapple Fried eggs with salt pork Rolls Coffee
LUNCHEON Little Neck clam c.o.c.ktails Eggs a la tripe Cold roast beef String bean salad d.u.c.h.esse darioles Demi ta.s.se
DINNER Potage Maintenon California ripe olives Pompano saute, meuniere Roast duckling, apple sauce Baked creamed squash Sweet potatoes saute Green peas Waldorf salad Fancy ice cream a.s.sorted cakes Coffee
=Fried eggs with salt pork.= Put four slices of salt pork in a frying pan and fry until done. Then break four eggs on top of the pork, season with a little pepper, and bake in oven for three minutes.
=Dariole d.u.c.h.esse.= Mix one ounce of flour and three ounces of sugar with two whole eggs and five yolks. Then add one pint of milk to which has been added six crushed macaroons. Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings. (Paste left over when making vol au vent or puff paste cakes). The paste should be rolled out very thin. Into the bottom of each lined mould place a little chopped candied fruit, then fill with the above preparation. Dust some powdered sugar on top, and bake in a rather hot oven. Unmould and serve with fruit sauce.
=Potage Maintenon.= Put a soup hen and two pounds of veal bones in a pot in one gallon of water, add a spoonful of salt, one onion, one carrot, one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring to a boil, skim well, and then simmer until the fowl is done. Then take out the fowl and cut the white meat in small squares. Strain the broth.
Heat in a ca.s.serole four ounces of b.u.t.ter, add one-half cup of rice and two and one-half ounces of flour. When heated through add the broth, stir well, and let it simmer slowly. When once boiling be careful that the rice does not stick to the bottom and burn. Also be careful when stirring that you do not break the rice. Taste, season with salt and a little Cayenne pepper; and when the rice is soft thicken the soup with the yolks of four eggs mixed with a cup of cream and a very little grated nutmeg. Do not let the soup boil after adding the thickening.
SEPTEMBER 3
BREAKFAST Fresh raspberries and strawberries with cream Calf's liver and bacon Rolls Coffee
LUNCHEON Cantaloupe and watermelon, surprise s.h.i.+rred eggs, Caroli Veal kidneys saute, au Madere Mashed potatoes Salade Bresilienne Camembert cheese with crackers Coffee