Part 78 (2/2)

=Consomme Doria.= Consomme tapioca, with chopped truffles and sherry wine.

=Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.

=Tournedos, Boulanger.= Small fillets of beef saute, with sauce Madere.

Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.

=Souffle potatoes.= Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cus.h.i.+ons. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.

DECEMBER 3

BREAKFAST Preserved figs Boiled eggs Corn m.u.f.fins Coffee

LUNCHEON Grapefruit Eggs en cocotte, Italienne Chicken hash, Victor Endive salad Cup custard Coffee

DINNER Hors d'oeuvre varies Cream of squash Aiguillettes of ba.s.s, a la Russe Squab saute, Tyrolienne Anna potatoes Strawberry ice cream a.s.sorted cakes Coffee

=Corn m.u.f.fins.= One-half pound of corn meal, one-half pound of flour, two ounces of melted b.u.t.ter, four eggs, one pint of sour milk, one-half cup of mola.s.ses, one teaspoonful of soda and one teaspoonful of salt.

Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the mola.s.ses, the b.u.t.ter and the sifted ingredients. Beat well and bake in a well-greased m.u.f.fin pan.

=Eggs en Cocotte, Italienne.= Put in b.u.t.tered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of b.u.t.ter on top and bake in oven.

=Italienne sauce.= Chop six shallots very fine and simmer in sauce pan with two ounces of b.u.t.ter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one gla.s.s of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entree dishes.

=Endive salad.= Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.

=Chicken hash, Victor.= Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet b.u.t.ter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.

DECEMBER 4

BREAKFAST Grapefruit juice Shredded wheat biscuit with cream English m.u.f.fins Coffee

LUNCHEON Casaba melon Eggs aromatic English lamb chops, XX Century Club Lettuce salad Pistache eclairs Coffee

DINNER Blue Point oysters Fillet of ba.s.s, shrimp sauce Braised beef, c.u.mberland style Baked Hubbard squash Mashed potatoes Endive salad Vanilla ice cream a.s.sorted cakes Coffee

=Eggs aromatic.= Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

=English lamb chops, XX Century Club.= Broil the chops, garnish with pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.

=Pistache eclairs.= Same as chocolate eclairs. Cover with pistache icing.

=Pistache icing.= To white icing add some pistache essence, or orange flower extract, and a little green coloring.

=Fillet of ba.s.s, shrimp sauce.= Place the fillets in a b.u.t.tered pan, season with salt, add one-half gla.s.s of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

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