Part 83 (1/2)

=Potage Alexandra.= Half veloute of chicken and half cream of potatoes.

=Veal kidney roast.= Secure a loin of veal with the kidneys left in, roll, season well and roast in the same manner as shoulder of veal.

=Fish patties, Bagration.= Small pieces of sole, twelve oysters, and twelve Little Neck clams boiled in white wine. Drain and add six heads of French mushrooms sliced, one sliced truffle, and enough white wine sauce to make the consistency of a stew. Have the patty sh.e.l.ls very hot, and fill.

=Turnips glaces.= Cut the turnips in pieces four times the size of an almond, and put to boil in salt water. When nearly done drain, add a small piece of b.u.t.ter and put in oven until yellow. Then add one spoonful of meat extract and glace them.

=Gendarme potatoes.= Cut the potatoes in the same shape as for French fried. Put in pan with piece of b.u.t.ter and roast in oven. When half done add one sliced onion and finish roasting. Sprinkle with salt and chopped parsley before serving.

=Celery root, field and beet salad.= Boil two peeled celery roots. When cold slice and put in salad bowl with field salad on top, and decorate with sliced boiled beets. Season with French dressing.

DECEMBER 21

BREAKFAST Stewed rhubarb Boiled eggs Dipped toast Rolls Coffee

LUNCHEON Sweet-and-sour bananas Consomme Ma.s.senet Blood pudding Mashed turnips Camembert cheese Crackers Coffee

DINNER Potage Reine Margot Celery Boiled salmon, sauce Riche Olivette potatoes Breast of chicken, Alexandra Hearts of lettuce Philadelphia ice cream a.s.sorted cakes Coffee

=Sweet-and-sour bananas.= Put six ounces of brown sugar and some pepper berries tied in cheese cloth, in one quart of vinegar and bring to the boiling point. Then add three sliced green peppers and boil for two minutes, add six sliced pimentos and remove the pepper berries. Peel one dozen bananas and put them in an earthern jar and pour the boiling vinegar and peppers over them. Let stand for twelve hours and serve cold.

=Consomme Ma.s.senet.= Garnish the consomme with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces one-half inch long.

Sprinkle with chopped chervil.

=Blood pudding.= Made of pork blood, etc., and may be obtained from your butcher. Broil or fry in b.u.t.ter.

=Potage Reine Margot.= To cream of chicken add some almonds mashed fine, mixed with a little cream, and strained. This is called almond milk.

=Sauce Riche.= Mix a tablespoonful of anchovy paste with a pint of Hollandaise sauce, add one truffle, three heads of French mushrooms, and one dozen shrimps cut in small squares.

=Breast of chicken, Alexandra.= Take the b.r.e.a.s.t.s of a raw roasting chicken, season with salt and pepper, put in saute pan with b.u.t.ter. Cook until nice and yellow, add one-half cup of cream and finish cooking.

Place the b.r.e.a.s.t.s on two oval croustades filled with string beans saute.

Add the cream gravy to a cup of Mornay sauce, with a little paprika, cover the b.r.e.a.s.t.s with this sauce and bake in oven till golden yellow.

Serve on napkin with parsley in branches.

=Vanilla Bavarois.= Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream. Pour into moulds of fancy shape and place in ice box for about two hours. Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.

DECEMBER 22

BREAKFAST Baked apples with cream Scrambled eggs with fine herbes Crescents Coffee

LUNCHEON Croustade Cancalaise Consomme Fleury Ragout a la Deutsch Roquefort cheese Crackers Coffee

DINNER Potage Faubonne Medaillon of sole, St. Victor Roast squab Asparagus Hollandaise d.u.c.h.esse potatoes Romaine salad Pineapple water ice a.s.sorted cakes Coffee

=Scrambled eggs with fine herbs.= Add to the eggs some fine cut chives, parsley and chervil.

=Croustade Cancalaise.= Drain off the juice from pickled oysters and fill the croustades with them. Cover with sauce Tyrolienne and garnish with chopped hard-boiled eggs.