Part 84 (1/2)
=String bean salad.= Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thirds olive oil.
=Potage d.u.c.h.esse.= Cream of rice with royal in strips.
=Fillet of sole, Marguery.= Prepare the sole as for ”au vin blanc.”
Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce ”au vin blanc,” sprinkle with bread crumbs made from stale rolls, and a little b.u.t.ter, and bake in hot oven until a light yellow color.
DECEMBER 25
BREAKFAST Hothouse raspberries with cream Oatmeal Rolls Coffee
LUNCHEON Eggs ministerielle Cold a.s.sorted meats Chiffonnade salad Pont Neuf cake Demi ta.s.se
DINNER Blue Points, mignonette Bisque d'ecrevisses Salted almonds. Celery Ripe California olives Fillet of trout, Cafe de Paris Sweetbreads braise, au jus Puree de marrons Roast goose, apple sauce Sweet potatoes, Southern style Pate de foie gras de Strasbourg Lettuce salad, aux fines herbes Frozen diplomate pudding a.s.sorted cakes Pont l'eveque cheese Crackers Nuts and raisins Coffee
=Eggs ministerielle.= Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on b.u.t.tered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.
=Pont Neuf potatoes.= Three times the size of regular ”French” fried potatoes.
=Sweetbreads braise au jus. (Glace).= Place in b.u.t.tered saute pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quant.i.ty of meat extract, and glace by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.
=Bisque d'ecrevisses.= Remove the tails of three dozen ecrevisses. Use two-thirds of the sh.e.l.ls, broken up, to make the soup, and one-third for ecrevisse b.u.t.ter. Simmer in b.u.t.ter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken sh.e.l.ls, two spoonsful of flour, one gla.s.s of white wine, one-half gla.s.s of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of ecrevisse b.u.t.ter and stir well, then add the ecrevisse tails and one-half gla.s.s of Cognac.
=ecrevisse= b.u.t.ter. Break fine in mortar some ecrevisse (crayfish) sh.e.l.ls. Put in sauce pan with one-half pound of b.u.t.ter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till b.u.t.ter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice.
The b.u.t.ter will rise to the top, and may be easily removed when cold.
This b.u.t.ter is used with many sauces, soups, etc.
=Lobster b.u.t.ter.= Use lobster sh.e.l.ls and prepare in the same manner as ecrevisse b.u.t.ter. This b.u.t.ter is used for lobster sauce, Newburg dishes, soups, etc.
DECEMBER 26
BREAKFAST Stewed prunes Boiled eggs Toast Tea
LUNCHEON Grapefruit en supreme Cold goose and ham, apple sauce Romaine salad Brie cheese Crackers Coffee
DINNER Potage bonne femme Roast ruddy duck Fried hominy and currant jelly Cold asparagus, mustard sauce Baba au rhum Coffee
=Potage bonne femme.= Puree of white beans with Julienne of vegetables.
=Fillet of sole, Florentine.= Put the fillet of one sole in a b.u.t.tered pan, salt, add one-half gla.s.s of water mixed with white wine, and boil until done. In the center of a b.u.t.tered platter put a cup of puree of spinach and place the boiled fillet on top, cover with Mornay sauce, with grated cheese and small bits of b.u.t.ter on top of the sauce. Bake in oven until brown.
=Roast ruddy duck.= Roast for twelve minutes, in the same manner as teal duck.
=Baba au rhum.= One-half pound of flour, one ounce of yeast, three ounces of b.u.t.ter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the b.u.t.ter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving.
=Savarin au kirsch.= Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwa.s.ser. Serve warm.
=Savarin Chantilly.= Same as savarin au kirsch, but decorated with whipped cream, and served cold.