Part 75 (1/2)
NOVEMBER 19
BREAKFAST Stewed apples Pettijohns with cream Ham and eggs Dry toast Oolong tea
LUNCHEON Canape Riga Planked smelts, en bordure Sirloin steak, sauce Colbert Haricots panaches Lettuce and tomato salad Pistache eclairs Coffee
DINNER Potage sante Salted pecans Crab meat, au beurre noisette Roast tame duckling, apple sauce Corn fritters and potato croquettes Waldorf salad Fancy ice cream a.s.sorted cakes Coffee
=Canape Riga.= One-half tuna fish (thon marine) and one-half caviar mixed. Spread on thin toast, b.u.t.tered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.
=Planked smelts, en bordure.= Split some large smelts down the back and remove the bones. Place on a b.u.t.tered plank with salt, pepper and a little b.u.t.ter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maitre d'hotel b.u.t.ter on top, and garnish with quartered lemons and parsley.
=Sauce Colbert.= Chop three shallots very fine, and simmer in b.u.t.ter.
Add one-half gla.s.s of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet b.u.t.ter, the juice of one lemon, and some chopped parsley.
=Potage sante (soup).= Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of b.u.t.ter and simmer slowly for ten minutes. Then add one quart of bouillon, or consomme, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream.
Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes.
=Boiled crabs.= Put two live crabs in a pot and cover with cold water.
Add one gla.s.s of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from sh.e.l.l and serve as a salad; or prepare hot in many ways.
=Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet b.u.t.ter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.
=Waldorf salad.= Half white celery and half apple, cut in small squares.
Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste.
NOVEMBER 20
BREAKFAST Honey in comb Waffles Kippered herring Baked potatoes Rolls and coffee
LUNCHEON Eggs Marigny French pastry Iced tea
DINNER Consomme Cialdini Radishes Fillet of ba.s.s, 1905 Larded sirloin of beef, Richelieu Salade Doucette Meringue glacee, Chantilly Coffee
=Eggs Marigny.= Put in a b.u.t.tered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done.
=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consomme and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls.
=Larded sirloin of beef.= Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner.
=Richelieu.= A garnish for beef and other meats. Is prepared in various styles. Here are four good ones.
Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la D'Uxelles, braised lettuce and potatoes chateau.
Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.
Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.
b.u.t.tons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise and potatoes chateau.