Part 76 (1/2)

=Lamb trotters, poulette.= Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all.

=Sauce poulette.= Simmer three shallots in b.u.t.ter, but do not brown. Add one-half gla.s.s of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande.

Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh b.u.t.ter.

=Bisque of clams.= Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in b.u.t.ter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of b.u.t.ter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving.

=Tournedos Ma.s.senet.= Small tenderloin steaks saute in b.u.t.ter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cepes, small squares of tomatoes saute in b.u.t.ter, French fried onions, and Olivette potatoes. Serve with sauce Madere.

=Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce.

=Mince meat.= One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed.

=Mince pie.= Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side.

NOVEMBER 23

BREAKFAST Baked apples Baked beans, Boston style Boston brown bread Coffee

LUNCHEON ecrevisse salad, gourmet Eggs, Henri IV Broiled squab chicken Souffle potatoes Apricot compote French pastry Coffee

DINNER Lynn Haven oysters on sh.e.l.l Chicken okra soup Salted Jordan almonds Fillet of halibut, Mornay Roast ribs of beef Stuffed tomatoes, Noyer Sweet potatoes, Southern style Wine jelly Caroline cakes Coffee

=Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same.

Put a piece of b.u.t.ter on top and bake in moderate oven for ten minutes.

=Baked apples.= Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of b.u.t.ter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate.

=Baked beans, Boston style.= Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of mola.s.ses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn.

Serve from pot, or in small individual pots, with Boston brown bread separate.

=ecrevisse salad, gourmet.= Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six ecrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad.

=Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with puree de foie gras, and cover with sauce Perigordine.

=Sauce Perigordine.= To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper.

=Broiled squab chicken.= Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maitre d'hotel sauce, quartered lemons and watercress.

NOVEMBER 24

BREAKFAST Florida grapefruit Eggs Bercy Rolls Coffee

LUNCHEON Consomme in cups Fried smelts, Tartar sauce Broiled pig's feet, special Fried apples Romaine salad French pastry Coffee

DINNER Seapuit oysters Potage Lamballe Boiled beef garnished with vegetables Horseradish a l'Anglaise Pickles Asparagus, Hollandaise Fancy ice cream a.s.sorted cakes Coffee

=Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one inch long. Make some s.h.i.+rred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking.

=Broiled pig's feet, special.= Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below.