Part 78 (1/2)
LUNCHEON Stuffed tomatoes, Nana Poached eggs, Persanne Broiled squab on toast Cold asparagus, mustard sauce Saratoga chip potatoes German apple cake Coffee
DINNER Onion soup, au gratin Celery Planked striped ba.s.s Roast leg of veal, au jus Cardon a la moelle Potatoes a la Reine Escarole and chicory salad Neapolitan ice cream a.s.sorted cakes Coffee
=Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well.
After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.
=Calf's liver and bacon.= Slice the liver about two-thirds of an inch thick. Salt, pepper, pa.s.s through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and garnish with lemon and parsley.
=Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.
=Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.
=Cardons a la moelle.= Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley.
Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.
DECEMBER 1
BREAKFAST Preserved figs with cream Force with cream Dry toast Coffee
LUNCHEON Cold fillet of sole, Raven Spring lamb Irish stew Cream puffs Coffee
DINNER Consomme Sevigne Salted Brazil nuts Sweetbreads braise, Pompadour Chateau potatoes Terrine de foie gras a la gelee Hearts of romaine, Roquefort dressing Meringue a la creme, Chantilly Coffee
=Cold fillet of sole, Raven.= Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in b.u.t.ter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise.
Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.
=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consomme with a sprinkle of chopped chervil.
=Sweetbreads braise, Pompadour.= Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with b.u.t.tered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.
=Terrine de foie gras a la gelee.= Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.
=Gelee. (Meat jelly).= Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a gla.s.s of good sherry, and allow to cool.
=Meringue a la creme, Chantilly.= Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue sh.e.l.ls, dress on a plate, and decorate with some of the same cream pa.s.sed through a pastry bag with a star mould.
DECEMBER 2
BREAKFAST Baked apples Oatmeal with cream b.u.t.ter toast Coffee
LUNCHEON Eggs, Tivoli Miroton of beef, en bordure Cabinet pudding Coffee
DINNER Blue Point oysters Consomme Doria Fillet of sole, St. Malo Tournedos, Boulanger Souffle potatoes Roquefort cheese Crackers Coffee
=Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in b.u.t.ter. Open one side with a sharp knife and scoop out the center. Place in the cavity a poached egg, cover with cream sauce, sprinkle a little grated cheese on top, and bake until brown.
=Miroton of beef, en bordure.= Use left over boiled or braised beef, and cut in thin slices. Put into sauce pan one sliced onion with a piece of b.u.t.ter, and simmer until nice and brown. Then add one gill of vinegar, and a spoonful of French mustard and reduce until almost dry. Now add the sliced beef, cover with brown gravy, season with salt, pepper and a little chopped parsley, and boil for a few minutes. Dish into a deep platter, or individual s.h.i.+rred egg dishes, make a border of potato croquet dough, sprinkle grated cheese on top and bake till brown.