Part 80 (1/2)

BREAKFAST Baked apples with cream Hominy with cream Rolls Coffee

LUNCHEON Grapefruit en supreme Eggs Benedict Lamb hash Chocolate layer cake Coffee

DINNER Potage Coulis Salted pecans Fillet of turbot, Royaldi Chicken, Edward VII Potato croquettes Chiffonnade salad Parfait au chocolate a.s.sorted cakes Coffee

=Grapefruit en supreme.= Serve in a long-stemmed double grapefruit gla.s.s, put shaved ice in large gla.s.s around the smaller one. In small gla.s.s put sliced grapefruit mixed with powdered sugar. Tie a ribbon, with neat bow, around the gla.s.s.

=Eggs Benedict.= Split an English m.u.f.fin, toast on the inside, place on each half a small slice of broiled ham, on the ham a poached egg, cover with Hollandaise sauce, and place a piece of truffle on top.

=Layer cake.= Eight eggs, one-half pound of sugar, one-half pound of flour, one-quarter pound of melted b.u.t.ter, and some flavoring extract.

Beat the eggs with the sugar, on slow fire until warm, remove and continue beating until cold. Mix the flour in lightly and then add the melted b.u.t.ter, little by little, and the flavoring. Do not mix too much.

Pour into a well-b.u.t.tered mould and bake in a moderate oven for about three-quarters of an hour. Allow to cool, cut in three or four slices, and fill with cream, or jelly, or marmalade, as desired. Glace the top with icing and decorate. The American style layer cake is mixed in the same manner, but baked in shallow moulds, requiring only about ten minutes in the oven. The filling is then placed between the cakes, instead of slicing.

=Chocolate layer cake.= Bake some layers as for moka cake, and put three or four, one on top of another, with chocolate b.u.t.ter cream filling between. The filling is made in the same manner as moka filling, but use one ounce of melted chocolate or cocoa instead of the coffee flavor.

Glace the top of the cake with chocolate frosting and decorate with some of the chocolate cream filling, using pastry bag with fancy tube.

=Chicken, Edward VII.= Boil the chicken in stock and stuff with rice as for Chicken Diva. Add small squares of truffles and goose liver natural.

Serve with curry sauce.

DECEMBER 10

BREAKFAST Stewed rhubarb Boiled eggs Dry toast Coffee

LUNCHEON Canape Riga Eggs Coquelicot Tripe and oysters in cream Camembert cheese Crackers Coffee

DINNER Potage Hollandaise Stuffed fillet of sole, Diplomate Tournedos de Goncourt String beans, aux fines herbes Julienne potatoes Salade Bresilienne Floating island Pound cake Coffee

=Eggs Coquelicot.= Line a timbale mould with a whole red pepper, (canned pimento) and break an egg into it, season with salt and pepper, and put timbale in a pan in boiling water, and place in oven until egg is cooked. Put some chicken hash in cream on a platter and turn egg and pepper on top to look like a little red cap. Serve with cream sauce around the hash.

=Tripe and oysters in cream.= Simmer six chopped shallots in b.u.t.ter, but do not allow them to color. Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour. Remove the bouquet garni, drain off the broth. Add two cups of cream sauce and three dozen parboiled oysters. Simmer for a minute, and season with salt and a little Cayenne pepper.

=Potage Hollandaise. (Soup).= Bind a veloute of chicken with cream and yolks of eggs. Serve with brunoise garnis.h.i.+ng.

=Veloute.= Used for the foundation of many soups. Put in vessel five ounces of b.u.t.ter and four ounces of flour and simmer for a few minutes.

Add two quarts of chicken broth, stock or bouillon, cook for half an hour and bind with one cup of cream and the yolks of two eggs.

=Consomme brunoise.= Cut in very small dice, (nearly fine chopped), one carrot, one turnip, one leek, a stalk of celery and a little white cabbage, and parboil in salt water. Then drain off the water, put in well-b.u.t.tered ca.s.serole, add a pinch of sugar, cover with b.u.t.tered manilla paper and with the ca.s.serole cover on top of that, and put in the oven to braise. If too dry a half cup of stock may be added. Cook until vegetables are soft. Use for potage garnis.h.i.+ng, Consomme brunoise, and other dishes. For soups use one heaping spoonful of brunoise to each plate.

=Fillet of sole, Diplomate.= Slice fine six fresh mushrooms, season with salt and pepper, and simmer in b.u.t.ter. When done add one spoonful of meat extract. Split four fillets of sole and fill with the above dressing and cook ”au vin blanc.” Then place on a platter, cover with cream sauce well seasoned, put grated cheese on top and bake in oven.

=Tournedos de Goncourt.= Broiled fillet of beef served with Bearnaise sauce mixed with a little puree of tomatoes, and garnished with tomatoes glacees.

=Tomatoes glacees.= Put six whole peeled tomatoes on a b.u.t.tered pan, season with salt and pepper, put a small piece of b.u.t.ter on top of each, and bake in moderate oven for ten minutes.

DECEMBER 11

BREAKFAST Grapefruit juice Omelet with ham Puff paste crescents Oolong tea