Part 56 (1/2)
=Escaloped tomatoes.= Drain into a bowl the juice from canned tomatoes.
b.u.t.ter a baking dish, cover the bottom with a layer of the tomatoes, add bits of b.u.t.ter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish.
=Consomme federal.= Make a consomme royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person.
=Sweetbreads braise, Georginette.= Make a puree of sorrel (see vegetable). Add to the puree some sliced canned mushrooms; or fresh mushrooms saute in b.u.t.ter. Put the sorrel on a platter, lay sweetbreads braise on top, and pour the gravy around the bottom of the platter.
=New beets, Californienne.= Put in a saute pan two ounces of b.u.t.ter, three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and some fresh-cooked and peeled, small beets. Simmer for a few minutes.
=Baked kohl rabi.= Peel some kohl rabi, slice thin, and boil in salted water. Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and bread crumbs in equal parts, put small bits of b.u.t.ter on top, and bake in oven until brown.
SEPTEMBER 6
BREAKFAST Baked pears with cream Broiled salmon bellies with melted b.u.t.ter Plain boiled potatoes Rolls Coffee
LUNCHEON Cantaloupe Eggs, Jockey Club Cold chicken and tongue, meat jelly String bean and tomato salad American dairy cheese with crackers Coffee
DINNER Macaroni soup, with leeks California ripe olives Fillet of flounder, Chilienne Roast loin of veal, au jus Stuffed egg plant Asparagus tips in cream Cleo potatoes Escarole salad Chocolate eclairs Demi ta.s.se
=Eggs, Jockey Club.= s.h.i.+rred eggs garnished with veal kidneys saute au Madere.
=String bean and tomato salad.= Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley.
=Macaroni soup with leeks.= Slice six stalks of leek very thin, and put in ca.s.serole with three ounces of b.u.t.ter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long.
Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate.
=Fillet of flounder, Chilienne.= Put four fillets of flounder in a flat b.u.t.tered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Creole. Sprinkle with grated cheese and bread crumbs, put small bits of b.u.t.ter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley.
=Stuffed egg plant.= Three tablespoonfuls of sweet b.u.t.ter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half gla.s.s of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg, if desired.
Cut three egg plants in two lengthwise, and scoop out the centers, leaving the sh.e.l.l a half inch thick. Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of b.u.t.ter, the egg, well beaten, and the chopped centers of the egg plant. Season, fill the egg plant sh.e.l.ls, sprinkle with fresh bread crumbs, put small bits of b.u.t.ter on top, set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven. Serve on hot dishes, with the following sauce. Heat one spoonful of flour with one spoonful of b.u.t.ter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes. Pour the sauce around the egg plant.
=Asparagus tips in cream.= Make half a pint of cream sauce, and season well. Heat a can of asparagus tips in its own water; drain, lay in a deep vegetable dish, and pour the cream sauce over them.
SEPTEMBER 7
BREAKFAST Fresh grapes and apricots Oatmeal with cream Crescents Chocolate with whipped cream
LUNCHEON Herring salad, Moscovite Eggs, Germaine Lamb chops saute, aux fines herbes Peas and shallots in cream Mashed potatoes au gratin Lemon pie, special Coffee
DINNER German carrot soup Salami. Green olives. Celery Sand dabs, Gaillard Braised beef, comfortable Green corn Potato croquettes Romaine salad Fancy ice cream a.s.sorted cakes Coffee
=Herring salad, Moscovite.= Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix well.
=Eggs, Germaine.= Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom; and cover with sauce Colbert, to which has been added a little chopped tarragon.
=Lamb chops saute, aux fines herbes.= Season eight lamb chops with salt and pepper, and fry in melted b.u.t.ter. Then place the chops on a platter.
Put two ounces of b.u.t.ter in the frying pan, cook until the b.u.t.ter is brown, and pour over the chops. Sprinkle with chopped parsley, chervil, tarragon, and the juice of a lemon.