Part 61 (1/2)
SEPTEMBER 28
BREAKFAST Baked apples with cream German pancakes Rolls Coffee
LUNCHEON Grapefruit, cardinal Scrambled eggs, Norwegian Honeycomb tripe saute, aux fines herbes Alsatian potatoes Watercress salad Pear tartelette. Coffee
DINNER Potage Navarraise Salted pecans Oysters en brochette, a la diable Roast chicken Stewed tomatoes, family style Mashed potatoes Peas a la Francaise Lettuce, mayonnaise dressing Crust with peaches (Croute aux peches) Demi ta.s.se
=Scrambled eggs, Norwegian.= Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs.
=Honeycomb tripe saute, aux fines herbes.= Cut three pounds of boiled tripe in strips, put in a saute pan with four ounces of b.u.t.ter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish.
Serve quartered lemons on a platter, on a napkin, separate.
=Potage Navarraise.= Heat two ounces of b.u.t.ter in a ca.s.serole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consomme and one pint of tomato sauce, or tomato puree; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate.
=Oysters en brochette.= Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted b.u.t.ter, then in fresh bread crumbs, and broil. When done, serve on a platter with maitre d'hotel sauce, and garnish with lemons cut in four, and parsley in branches.
=Oysters en brochette, a la diable.= The word, brochette, means skewer.
Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maitre d'hotel sauce over the oysters, and devil sauce separate.
=Crusts with peaches (croute aux peches).= Stew a dozen nice peaches (see index). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. b.u.t.ter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwa.s.ser, over all.
=Crusts with pears.= Prepare in the same manner as above.
=Crusts with apples.= Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above.
SEPTEMBER 29
BREAKFAST Grapefruit juice Oatmeal with cream Rolls English breakfast tea
LUNCHEON Canape of fresh Beluga caviar Omelet with peas Sirloin steak, Saxonne Julienne potatoes Lettuce salad Meringue glacee a la vanille Demi ta.s.se
DINNER Toke Point oysters, mignonette Consomme Medina Ripe California olives Sand dabs, saute meuniere Roast young turkey, cranberry sauce Baked sweet potatoes Fresh asparagus, Hollandaise Fried egg plant Watercress salad Mince pie Coffee
=Omelet with peas.= Mix a cup of boiled peas with two spoonfuls of cream sauce, and season with salt and a little sugar. Make an omelet with twelve eggs, and before turning over on platter fill with the peas. Pour a thin cream sauce around the omelet.
=Sirloin steak, Saxonne.= Season two sirloin steaks with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish with four stuffed tomatoes with rice, and four stuffed cuc.u.mbers (see index). Pour a little sauce Madere over the steaks.
=Consomme Medina.= Boil six chicken livers in bouillon. When done, cut in Julienne style. Boil one-quarter pound of spaghetti until soft, cut in pieces one inch long, and add with the chickens' livers, to one and one-half quarts of very hot consomme. Serve grated cheese separate.
=Pickled nasturtion seeds.= Select the small and green seeds, and put them in salted water; changing the water twice in the course of a week.
Then pour off the brine and cover with scalding vinegar with a little alum in it. Use in salads.
=Pickled artichokes.= Select small and tender artichokes, trim the bottoms, remove the hardest leaves, and allow to stand in alum water until ready to cook. Then bring to the boiling point, and allow to become cool slowly. Pack in gla.s.s jars, and cover with a liquor made as follows: To one gallon of vinegar add a teacup of sugar, one cup of salt, a teaspoonful of alum, and one-quarter ounce of cloves and black pepper. Bring to the boiling point, pour over the artichokes, and seal while hot.
=Pickled onions.= Select very small white onions, peel them, and boil in equal parts of sweet milk and water for ten minutes. Drain well, place in gla.s.s jars, and pour scalding spiced vinegar over them immediately.
Use no sugar, and no allspice in the vinegar as it would tend to darken the onions.