Part 59 (2/2)
LUNCHEON Eggs, Derby Cold chicken, Isabella Compote of peaches Devil cake Demi ta.s.se
DINNER Consomme Chartreuse. Queen olives Terrapin saute au beurre Roast lamb, mint sauce Timbale of spinach Potatoes, Hollandaise Lettuce and grapefruit salad Vanilla ice cream Baises (chocolate drops) Coffee
=Eggs, Derby.= Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in b.u.t.ter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madere, to which has been added sliced mushrooms, over the eggs.
=Cold chicken, Isabella.= Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil.
=Baises (chocolate drops).= One pound of sugar (half powdered and half icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring. Dissolve the chocolate, and stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil. Dress on a b.u.t.tered pan, like peppermint drops. Allow to dry out for a few hours, and bake in a moderate oven.
=Devil cake.= One-half pound of almond paste, one-half pound of sugar, one-half pound of b.u.t.ter, four ounces of grated chocolate, twelve yolks and twelve whites of eggs, and four ounces of flour. Cream the sugar with the b.u.t.ter, and work in the yolks. Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, b.u.t.ter and yolks. Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour. Fill a b.u.t.tered cake mould, and bake. Allow to become cool; then cut into three layers, and fill between with chocolate filling. Glace the top with very dark chocolate frosting.
=Consomme Chartreuse.= Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pa.s.s the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consomme; season with salt and pepper; mix well; put in b.u.t.tered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices one-eighth inch thick. Serve in hot consomme.
=Terrapin au beurre.= Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of b.u.t.ter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of b.u.t.ter, cook till brown, and pour over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish, and allow to stand for a few minutes before serving.
SEPTEMBER 21
BREAKFAST Sliced pineapple Hominy with cream Crescents Russian caravan tea
LUNCHEON Canape Riga Consomme in cups Chicken hash, with poached eggs Roquefort cheese with crackers Coffee
DINNER Oysters on half sh.e.l.l Bean and cabbage soup Celery Fillet of Tahoe trout, au vin blanc Roast loin of pork, apple sauce Sweet potatoes saute Artichokes, Hollandaise Green corn Waldorf salad Cold chocolate pudding Coffee
=Bean and cabbage soup.= Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of s.h.i.+n of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour.
Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic.
Boil slowly for two hours, then remove the pork, beef, carrot, onion and bouquet garni. Season to taste with salt and pepper, and add a little chopped parsley.
=Cold chocolate pudding.= One pint of cream, one-half pint of milk, the yolks of four eggs, six ounces of sugar, three ounces of chocolate, one-half ounce of gelatine, and a little vanilla flavoring. Soak the gelatine in a little cold water. Dissolve the chocolate and sugar on the fire; then add the yolks and milk, and stir until it thickens, but do not let it come to a boil. Remove from the fire, add the gelatine and vanilla flavoring, and stir until the gelatine is melted. Then strain, and cool. Whip the cream until stiff, mix with the foregoing, and immediately pour into pudding moulds. Set in the ice box to harden.
Serve with cold chocolate sauce.
=Cold chocolate sauce.= Three-quarters of a pound of sugar, one-half pound of water, and four ounces of powdered chocolate. Bring the water to a boil, and dissolve the chocolate and sugar in it. Bring to a boil again; take off the fire, and allow to become cool. Serve with bavarois, puddings, blanc mange, ice creams, etc.
=Italian wine sauce, for puddings.= Two ounces of sago, one-half pint of water, one-half pint of claret, one-quarter pound of sugar, the juice of an orange, and a pony of rum. Soak the sago in the water for over an hour; then boil until clear. Then add the claret, sugar, and orange juice, and continue on fire until it thickens. Then add the rum. Serve with corn meal, sago, tapioca, or rice pudding.
SEPTEMBER 22
BREAKFAST Baked apples with cream Plain scrambled eggs Dry toast Coffee
LUNCHEON Cantaloupe Pompano en papillote Broiled sweetbreads on toast Succotash Soufflee potatoes French pastry Demi ta.s.se
DINNER California oyster c.o.c.ktail Consomme Trianon Ripe olives Fried eels, sauce remoulade Breast of chicken with figs Artichokes, sauce Italienne Broiled fresh mushrooms Potatoes a la Reine Romaine salad, Roquefort dressing Biscuit glace, St. Francis Alsatian wafers Coffee
=Consomme Trianon.= Cut some green, red, and natural royal in triangle shapes, and serve in hot consomme.
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