Part 63 (1/2)

=Fillet of halibut, Pondicherry.= Place four fillets of halibut in a saute pan, season with salt and pepper, add one-half cup of fish broth and one-half gla.s.s of white wine, cover with b.u.t.tered paper, and bake in oven for ten minutes. Heat two ounces of b.u.t.ter in a ca.s.serole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain.

Then put the sauce back in the ca.s.serole, add two ounces of sweet b.u.t.ter, and when the b.u.t.ter is melted pour the sauce over the fish.

=Chestnuts Boulettes.= One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of b.u.t.ter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small b.a.l.l.s, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.

OCTOBER 7

BREAKFAST Sliced bananas with cream Sausage cakes Buckwheat cakes Rolls Coffee

LUNCHEON Fresh artichokes a la Russe Eggs bonne femme Broiled Alaska black cod Paul Stock potatoes Cuc.u.mber salad Limberger cheese with crackers Coffee

DINNER Little Neck clam c.o.c.ktail Onion and tomato soup Ripe California olives Sand dabs, saute meuniere Sirloin steak, Braconiere New peas in cream Rissolee potatoes Escarole salad Roly-poly pudding Coffee

=Fresh artichokes a la Russe.= Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches.

=Eggs bonne femme.= Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.

=Paul Stock potatoes.= Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet b.u.t.ter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the b.u.t.ter is melted. Serve in a chafing dish.

=Onion and tomato soup.= Slice four onions very fine, put in a ca.s.serole with two ounces of b.u.t.ter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consomme. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted.

=Sirloin steak, Braconiere.= Broil a sirloin steak, place on a platter, and garnish with onions glaces and broiled fresh mushrooms. Pour sauce Madere over the steak.

=Roly-poly pudding.= One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces.

OCTOBER 8

BREAKFAST Fresh strawberries with cream Ham and eggs Rolls Coffee

LUNCHEON Grapefruit a la rose Eggs, Boston style Lamb or mutton chops, Bignon String beans Mashed potatoes Tutti frutti pudding Demi ta.s.se

DINNER Seapuit oysters Consomme Pemartin Celery. Salted almonds Brook trout, Cambaceres Cuc.u.mber salad Breast of squab, Eveline Asparagus, Hollandaise Coupe Victor Ginger bread Demi ta.s.se

=Eggs, Boston style.= Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce.

=Lamb or mutton chops, Bignon.= Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Creole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a saute pan with one-half gla.s.s of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madere), and pour over the chops.

=Tutti frutti pudding.= Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of b.u.t.ter, and stir over the fire with a wooden spoon, until it detaches from the pan.

Then remove from the fire and add two ounces of b.u.t.ter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a b.u.t.tered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwa.s.ser.

=Consomme Pemartin.= Chop two truffles very fine, put in a ca.s.serole with one large gla.s.sful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consomme, season well with salt and Cayenne pepper, and serve very hot.

=Brook trout, Cambaceres.= Season six brook trout with salt and pepper and place in a shallow b.u.t.tered dish with one-half gla.s.s of white wine.

Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of b.u.t.ter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked.

=Breast of squab, Eveline.= Broil the b.r.e.a.s.t.s, and place on a platter with maitre d'hotel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in b.u.t.ter.

=Ginger bread.= One quart of flour, one ounce of b.u.t.ter, half a pint of mola.s.ses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the mola.s.ses, the eggs, and the melted b.u.t.ter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes.