Part 79 (1/2)
=Shrimp sauce.= To some white wine sauce (sauce vin blanc) add some shrimps.
=Braised beef with calf's feet.= Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of b.u.t.ter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one gla.s.s of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done.
This is braised beef, plain. When served c.u.mberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entree.
=Baked Hubbard squash.= Cut the squash in four, remove the seeds, salt and pepper, put a piece of b.u.t.ter on top of each piece of squash and bake in oven.
DECEMBER 5
BREAKFAST Sliced oranges Boiled salt mackerel Baked potatoes Corn bread Coffee
LUNCHEON Clam broth in cups Ripe olives Fillet of turbot, Pelissier Potatoes Parisienne Spinach aux croutons Omelette au rhum Coffee
DINNER Lobster chowder Celery. Salted English walnuts Aiguillettes of sole, Venitienne Planked striped ba.s.s Cuc.u.mber salad Brussels sprouts and chestnuts Apple Charlotte Coffee
=Clam broth.= Take hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for fifteen minutes, and strain through cheese cloth.
=Clam broth, Chantilly.= Serve whipped cream separate, or on top of each cup.
=Consomme en Bellevue.= Half chicken broth and half clam broth mixed.
Serve in cups with whipped cream on top.
=Clam chowder.= Chop two onions, one leek, a piece of celery and one green onion in small pieces, also cut one-half pound of salt pork in small squares. Put all together in a vessel with two ounces of b.u.t.ter and simmer till well done. Then add one gallon of stock or fish broth, four potatoes cut in half inch squares, salt, pepper, a little paprika, one teaspoonful of sugar, one teaspoonful of chopped thyme, a little chopped parsley, and four peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about one hour. Put one hundred well-washed Little Neck clams in a separate vessel and put on fire with one-half gla.s.s of water and boil for ten minutes. Strain the broth and add to the chowder. Remove the clams from the sh.e.l.ls, cut in four pieces and add to the chowder with one cup of cracker meal, and boil for four minutes. Serve with broken crackers.
=Lobster chowder.= Same as clam chowder with the exception of lobster cut in small dices instead of the clams.
DECEMBER 6
BREAKFAST Bananas with cream Boiled eggs Dry toast Chocolate Whipped cream
LUNCHEON Fish salad, ravigote Broiled lamb chops French fried potatoes Cauliflower Polonaise German coffee cake Lunch rolls Tea
DINNER Cream of endives Fillet of flounder, Chevreuse Chicken saute, Amba.s.sadrice Carrots, Vichy Fondante potatoes Escarole salad Peach ice cream a.s.sorted cakes Coffee
SUPPER Oysters poulette St. Francis rolls Nesselrode pudding Lady fingers Demi ta.s.se
=Oysters poulette.= Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.
=Carrots, Vichy.= Slice some tender carrots very fine, place in b.u.t.tered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft.
Mix one teaspoonful of flour with three ounces of b.u.t.ter, add to the carrots and simmer for five minutes. Serve with chopped parsley.
=Chocolate.= For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.
=Fish salad, ravigote.= Any kind of boiled fish that may be left over.
Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.
=Cream of endives.= Prepare the same as cream of cauliflower, using endives instead.