Part 82 (2/2)

=Puree of white beans.= Soak two pounds of white beans over night. Put in pot and cover with stock or bouillon. Cook until soft, strain through fine sieve, put back in pot and add enough bouillon to make a soup.

Season to taste, add two ounces of sweet b.u.t.ter, and serve with small squares of bread fried in b.u.t.ter, separate.

=Striped ba.s.s, Portugaise.= Take a whole ba.s.s and cut in slices two inches thick. Put in a b.u.t.tered pan one-half of an onion chopped, three chopped shallots, a little chopped garlic and parsley, two tomatoes cut in small squares and a bouquet garni. Place the fish on top, season with salt and pepper, add one gla.s.s of white wine, one cup of stock or fish broth, cover and cook slowly. When done remove the bouquet, place the fish on platter and reduce the broth one-half. Add four ounces of b.u.t.ter, mix well and pour over the fish. Sprinkle with a little fresh-chopped parsley mixed with a little finely chopped garlic.

=Macaroni in cream.= Boil the macaroni in salt water. When done drain, add cream sauce, a little sweet b.u.t.ter, salt and Cayenne pepper. Serve grated cheese separate.

DECEMBER 19

BREAKFAST Picked-up codfish in cream Rolls Coffee

LUNCHEON Grapefruit with maraschino Poached eggs, a l'Indienne Nivernaise salad German huckleberry pie Coffee

DINNER Oysters on half sh.e.l.l Clam broth in cups Salted almonds Boiled whitefish, Golfin Hollandaise potatoes Salade Rejane Pistache ice cream a.s.sorted cakes Coffee

=Picked-up codfish in cream.= Soak one pound of codfish in cold water over night. Cut two fresh-boiled potatoes in small squares. Put the codfish in cold water and boil for ten minutes, drain, and shred the fish in small pieces. Put in pot with the potatoes, add two cups of cream sauce, salt and a little Cayenne pepper, and simmer for ten minutes.

=Poached eggs, a l'Indienne.= Lay hot poached eggs on plain boiled rice and cover with curry sauce.

=Curry sauce.= Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of b.u.t.ter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana saute in b.u.t.ter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.

=Salade Nivernaise.= Cut in dices cooked carrots, beets and turnips.

Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.

=Boiled whitefish, Golfin.= Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.

=Sauce Golfin.= White wine sauce mixed with small strips of boiled smoked tongue and gherkins.

=Salade Rejane.= Boiled celery root and artichoke b.u.t.tons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.

=Pistache ice cream.= Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.

DECEMBER 20

BREAKFAST Sliced bananas Shredded wheat biscuit with cream Dry toast Tea

LUNCHEON Consomme Orleans Poached eggs, Diane Tripe a la Creole Boiled rice Demi ta.s.se Coffee eclairs

DINNER Potage Alexandra Fish patties, Bagration Veal kidney roast Turnips glaces Gendarmes potatoes Celery root, field and beet salad Bavarois au chocolat Macaroons Coffee

=Consomme Orleans.= Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consomme just before dis.h.i.+ng up.

=Poached eggs, Diane.= Line a tartelette mould with paste and fill with raw white beans to support the walls, and bake in oven. Then throw out the beans and fill with tomatoes saute in b.u.t.ter, place a poached egg on top, cover with Hollandaise sauce, and put in hot oven for a second.

=Tripe a la Creole.= Cut two pounds of boiled tripe in strips, put in ca.s.serole one pint of Creole sauce and boil for thirty minutes. Serve with boiled rice.

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