Consommé de bœuf clair.
White-fish à l’Orlay.
Ris de veau aux choux-fleurs.
Croquettes de volaille aux petits pois.
Agneau rôti aux épinards.
Mayonnaise de tomate.
Fromage; concombres.
Bavaroix au maraschino.
Glace de crème au chocolat.
Dessert.
A SIMPLE DINNER FOR FOUR PERSONS (_Menu_).
Soup, with fried bread (_aux croûtons_).
Chicken, with rice (see page 177).
Macaroni, with tomato-sauce (see page 210).
Lettuce, with Mayonnaise dressing.
Corn-starch pudding (page 275), with a circle of peach marmalade around.
Necessary--a soup-bone, a soup-bunch, with plenty of parsley, a large
chicken, half a pound of macaroni, a half-pint can of tomatoes,
three-fourths of a tea-cupful of rice.
Make the _Mayonnaise_ dressing with three eggs in the morning. Use the
whites of the eggs for the corn-starch pudding, which make at the same
time, and put away in a mold to harden. Also put aside the rice to soak
in cold water.
Five hours before dinner, put on the soup-bone, with the neck of the
chicken also, as every little adds. An hour before dinner, cut up the
soup-bunch, saving part of it for the tomato-sauce, as one or two sprigs
of the parsley and a small onion. Put the remaining vegetables (frying
the onion) into the soup, leaving only a sprig of parsley for the
chicken. Cut up the pieces of chicken, which fry or _sauté_ brown in
some hot drippings; put them then into a stew-pan. Add to the drippings
(about a table-spoonful) a tea-spoonful of flour, and, when rubbed
smooth, a pint of hot water, a ladleful of the soup taken from the
soup-kettle, and a sprig of parsley chopped fine. Add this now to the
fried pieces of chicken in the stew-pan; let them simmer until about
five minutes before dinner.
For the soup, cut some bread into rather large dice, say three-quarters
of an inch square; fry, or rather _sauté_, them in a little butter,
turning all sides of the bread to allow it to become brown. Place the
dice in the open oven, or at the back of the range, to become perfectly
dry before the dinner-hour. Half an hour before dinner, put the
macaroni to boil in another ladleful of stock mixed with some salted
boiling water. Now make the tomato-sauce: make it as in receipt, and
place it at the side of the fire or in the _bain-marie_ until the
macaroni is done. Put on the rice to boil for about fifteen minutes in a
little salted boiling water.
Just before serving the dinner is the busiest time. Strain the macaroni,
and mix it with the sauce; put it into the oven for a few minutes to
soak. Strain the soup, remove all the grease, and season it with pepper
and salt. Put the bread dice, or _croûtons_, into the soup-tureen, pour
over the soup, and send it to table. Take out the pieces of chicken,
which arrange neatly on a warm platter; strain the stock in which it was
boiled, remove all the fat, add the rice to it, season with pepper and
salt, and let it simmer on the fire until it is time to be served, and
then pour it over the chickens, and send them into the dining-room. The
lettuce is next washed and dressed; afterward the pudding is turned from
the mold, and decorated with the circle of peach marmalade.