pieces of sponge, layer or other kinds of cake, cut in small squares,
and mix with one-quarter pound of seedless raisins. Then make a custard
of three eggs, one-quarter pound of sugar, one pint of milk and a little
vanilla flavoring. Mix well, strain, and pour over the cake in the
moulds, and bake in bain-marie for about forty minutes. Remove from the
mould and serve hot, with vanilla cream sauce.
=Fillet of sole, Admiral.= Put fillets of sole in a buttered saute pan,
decorate the top with fish force meat in the shape of an anchor, and
cook in white wine. When done serve with a white wine sauce, with
shrimps, oysters and clams cut in small pieces, in it. Garnish with
fleurons.
=Potage Windsor.= Put in roasting pan five pounds of veal bones, one
carrot and one onion sliced, a piece of leek, a piece of celery, a
bouquet garni, and three ounces of butter. Roast in oven until well
browned, then transfer to a pot and add one gallon of water, six calf's
feet and a little salt, and boil until the feet are cooked. Strain the
broth. Allow the feet to cool, remove the meat from the bones, and slice
in very thin strips. Now put four ounces of butter in a vessel, heat,
and add four ounces of flour and cook until golden brown. Then add two
quarts of the broth, and boil for thirty minutes. Strain, add the calf's
feet, one carrot boiled and cut in very thin round slices, some small
chicken dumplings, a few French peas, and one-half cup of sherry wine.
Season with salt and Cayenne pepper.
FEBRUARY 1
BREAKFAST
Fried hominy
Currant jelly
Crescents
Coffee
LUNCHEON
Poached eggs with clams, Creole
Chicken croquettes with peas
Camembert cheese and crackers
Coffee
DINNER
Oxtail soup, English style
Boiled brook trout, Hollandaise
Potatoes nature
Roast stuffed duckling, apple sauce
Broiled sweet potatoes
Brussels sprouts in bouillon
Romaine salad
French pancake
Coffee
=Clams, Creole.= Heat two dozen clams in their own juice, but do not
allow them to boil. Then add one pint of Creole sauce.
=Poached eggs with clams, Creole.= Serve poached eggs on toast, covered
with clams Creole.
=Ox tail, English style.= Cut two ox tails in small pieces, put on the
fire in cold water, salt, and bring to the boiling point. Take off the
stove and allow to cool. Put in sauce pan four ounces of butter, melt,
add the oxtail, and roast until colored. Then sprinkle the pieces with
two large spoonsful of flour, and cook again until of a good brown
color. Then add one gallon of bouillon, stock or hot water; bring to a
boil, and skim. Then boil for one hour. Now add three carrots and two
turnips cut in very small squares, and one pound of whole barley, and
boil for two hours. Then add one pint of puree of tomatoes, one spoonful
of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped
parsley, and one-half cup of tomato ketchup. Boil again for ten minutes,
and before serving add one glass of sherry wine.
=Broiled sweet potatoes.= Peel four boiled sweet potatoes, and slice
lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with
olive oil, and broil on both sides on an iron broiler. Serve on a
platter with melted butter poured over them.
=Brussels sprouts in bouillon.= Clean and wash thoroughly one quart of
Brussels sprouts. Put a vessel on the fire, with one gallon of water and
a tablespoonful of salt. When boiling add the sprouts and cook for five
minutes; then cool off with cold water. Put the cold sprouts in a
casserole, add two ounces of butter, salt, pepper, one cup of bouillon
and a little chopped parsley. Cover, and simmer until well done. Sprouts
should be served whole, so do not touch with spoon while cooking.
FEBRUARY 2
BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Smoked goosebreast
Tomcods, meuniere
Broiled fresh spareribs, with lentils
Vanilla bavarois, with Bar le Duc
Cookies
Demi tasse
DINNER
Consomme Doria
Scallops, Jerusalem
Spring lamb tenderloin, Thomas
Fried egg plant
Chicory and escarole salad
Homemade apple pudding
Coffee
=Tomcods, meuniere.= Season six tomcods with salt and pepper, and roll
in flour. Melt four ounces of butter in a frying pan, put in the tomcods
and fry. When done put on platter and sprinkle with chopped parsley and
the juice of two lemons. Put four ounces of butter in the pan and cook
to the color of a hazelnut. Pour the butter over the fish, garnish with
quartered lemon and parsley in branches.
=Broiled spareribs with lentils.= Broil some spareribs and place on
platter. Garnish with lentils, and serve with a border of Madeira sauce.
=Lentils.= Soak two pounds of lentils in cold water for six hours, then
put on fire with one quart of water, a pinch of salt, one ham bone, one
carrot, one onion and a bouquet garni. Boil for about two hours, when
the lentils should be soft; remove the vegetables and the bouquet, and
drain off the water. Then chop two large onions very fine, put in
casserole with three ounces of butter, cover, and simmer until done. Add
the lentils and a cup of brown meat gravy, some chopped parsley and
ground pepper, simmer for twenty minutes, and serve hot.
=Lentil salad.= Take some of the boiled lentils, before the onions and
brown gravy have been added, and serve with French dressing.
=Vanilla Bavarois with Bar le Duc.= Bar le Duc is a currant jelly made
in the village of Bar le Duc, France. There are two kinds, red and
white. Make a vanilla bavarois, place on platter, and pour some red Bar
le Duc around the base.
=Homemade cookies.= Work one-quarter pound of butter and one-quarter
pound of sugar together until creamy, then add three eggs, one by one,
and whip well. Then add one-quarter pound of sifted flour and some
flavoring, preferably the rind of a lemon. Dress the batter in fancy, or
plain round, shapes, on a buttered pan, and bake in a quick oven.
FEBRUARY 3
BREAKFAST
Grapefruit
Ham and eggs
Rolls
Coffee
LUNCHEON
Canape of sardines
Eggs Benedict
Sweetbread cutlets, cream sauce
Broiled fresh mushrooms
Fruit salad, Chantilly
Coffee
DINNER
Potage Lamballe
Frogs' legs, saute a sec
Wiener schnitzel
Spaghetti Milanaise
Terrine de foie gras, cold
Lettuce salad
Nesselrode pudding
Cakes
Coffee
=Eggs Benedict.= Cut an English muffin in two, toast, and put on
platter. Put a slice of broiled ham on top of each half, a poached egg
on top of the ham, cover all with Hollandaise, and lay a slice of
truffle on top of the sauce.
=Wiener Schnitzel.= Cut from a leg of veal some cutlets; or have your
butcher cut them for you. Season with salt and pepper, roll in flour,
then in beaten eggs, and then in bread crumbs. Put some melted butter in
a frying pan and fry the cutlets, or schnitzel, on both sides, until
yellow and well done. Dish up on a platter with tomato sauce. Put on
each schnitzel a thin slice of lemon. Roll a fillet of anchovy around
your finger to form a ring, place on a slice of lemon and fill the ring
with capers.
=Fruit salad, Chantilly.= Slice some fresh fruit, such as oranges,
pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl,
add one spoonful of granulated sugar, one pony of kirschwasser or
maraschino, and allow to macerate for about an hour. Put in glasses or
saucers, and serve with whipped cream on top.
=Fruit salad au kirsch.= Same as above, but use kirschwasser only, to
macerate, and omit the whipped cream.
=Fruit salad au marasquin.= Same as au kirsch, only use maraschino
instead of kirschwasser.
FEBRUARY 4
BREAKFAST
Guava jelly
Rolled oats with cream
Plain omelet
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Fillet of halibut, au vin blanc
Broiled pig's feet, special
Celery root, field and beet salad
Assorted fruit
Coffee
DINNER
Bisque of clams
Broiled Alaska black cod
Breast of squab under glass, St. Francis
Asparagus Polonaise
Coupe Viviane
Assorted cakes
Coffee
=Broiled Alaska black cod.= This Alaskan fish is brought from the north
frozen, and is very fine, being rich and fat. Broiling is the best way
of preparing it, as it needs a quick fire to cook the oil in the fish.
Season well, and serve with maitre d'hotel sauce made with plenty of
lemon juice.
=Asparagus Polonaise.= Put four pounds of boiled fresh, or two cans, of
asparagus on a platter. Have the asparagus very hot. Sprinkle the tips
with salt and pepper, one chopped boiled egg, and some chopped parsley.
Melt in a pan, three ounces of sweet butter, add two tablespoonsful of
bread crumbs, fry until brown, and pour over the tips of the asparagus.
=Breast of squab under glass, St. Francis.= Season the breast of a raw
squab with salt and pepper, and roll in flour. Fry in butter for two
minutes, or until nice and brown. Fry in the same butter, very lightly,
one slice of Virginia ham. Then fry in same pan the heads of four fresh
mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg
dish, put the ham on the toast, the breast of squab on the ham, and the
mushrooms on top. Pour well-seasoned cream sauce over all, cover with a
glass bell that fits just inside of the edge of the shirred egg dish,
put in the oven and cook for ten minutes.
=Boiled lettuce.= Boil six heads of lettuce in salted water. When done
strain off the water and pound the lettuce through a fine colander. Add
two ounces of butter and one cup of cream, heat well, and serve.
FEBRUARY 5
BREAKFAST
Baked apples with cream
Buttered toast
Cocoa
LUNCHEON
Omelet with soft clams, Newburg
Breaded lamb chops, tomato sauce
New string beans
Potatoes au gratin
Mince pie
Coffee
DINNER
Seapuit oysters
Potage Talleyrand
Planked smelts
Tournedos Rossini
Jets de houblons
Gauffrette potatoes
Romaine salad, Roquefort dressing
Curacao sorbet
Alsatian wafers
Demi tasse
=Sauce Newburg.= Put in a vessel one cup of well-seasoned cream sauce,
one cup of thick cream and one gill of sherry wine. Bring to the boiling
point and bind with the yolk of one egg and a little cream. Then stir
slowly into the sauce two tablespoonsful of lobster or crayfish butter.
This sauce is used a great deal in hotel and restaurant cookery.
=Soft clams, Newburg.= Take the bellies of two dozen soft clams and put
in a buttered saute pan, add one spoonful of Madeira wine, cover the
pan, and warm them through. Do not stir, as the clams will break easily.
Then add one and one-half cups of sauce Newburg, well seasoned with
salt, pepper and a little Cayenne pepper. Mix and serve in a chafing
dish.
=Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each
end a bouquet of clams Newburg, and pour on each side of the omelet a
little sauce Newburg.
=Potage Talleyrand.= Put in soup tureen one quart of consomme tapioca,
one grated fresh, or two grated canned truffles, one glass of dry sherry
wine, a pinch of Cayenne pepper.
=Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of
fat. They may be either broiled or sauteed, and served with maitre
d'hotel sauce. Mostly used as an entree with fancy garniture.
=Tournedos Rossini.= Salt and pepper the tournedos, saute in butter, and
put on a platter. Take one slice of fresh goose liver (or Strassbourg
goose liver au natural), season, roll in flour, saute in butter, and put
on top of the tournedo. Simmer a large head of fresh mushroom in butter,
and place on top of the goose liver, lay two slices of truffle on top of
the mushroom, and pour well-seasoned Madeira sauce over all.
FEBRUARY 6
BREAKFAST
Preserved figs
Scrambled eggs with bacon
Rolls
Coffee
LUNCHEON
Antipasto
Essence of chicken in cups
Cheese straws
Bear steak, port wine sauce
Chestnuts and prunes
Fried egg plant
Mexican salad
Corn meal pudding
Coffee
DINNER
Clam chowder
Ripe olives
Striped bass saute, miller style
O'Brien potatoes
Asparagus Hollandaise
Cold Westphalia ham
Omelette soufflee a la vanille
Coffee
=Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep
platter with strips of broiled bacon over the eggs.
=(2)= Cut six slices of bacon in small squares, put in casserole with
one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs
mixed with one-half cup of cream, season with salt and pepper, and cook
in the usual manner.
=Antipasto.= This is an Italian relish (hors d'oeuvre), and can be
obtained in cans. It consists of tunny fish, sardines, pickles, capers,
etc., preserved in oil. Serve on a napkin, in the can, with quartered
lemons and parsley around the sides.
=Essence of chicken.= Put in a casserole one chopped raw fowl, or plenty
of carcasses, necks, etc., of raw chickens. Add the whites of three
eggs, stir well, and add slowly two quarts of strong chicken broth.
Bring to a boil, strain through a napkin, and serve in cups.
=O'Brien potatoes.= Peel two large boiled potatoes, cut in one-half inch
squares, and put in hot fat to gain color. Cut two red peppers
(pimentos) in small squares and put in a saute pan with one ounce of
butter. When the peppers are hot add the potatoes, season with salt and
pepper, and mix carefully so the potatoes will not break.
=Omelette Soufflee.= Mix one-half pound of sugar with the yolks of two
eggs, add one-half of a split vanilla bean, and beat until light and
fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs
until absolutely stiff, and then add to the batter lightly. Arrange on a
silver platter in fancy shape, and decorate with a pastry bag with a
fine tube. Dust with powdered sugar, and bake in a rather hot oven for a
few minutes.
FEBRUARY 7
BREAKFAST
Cactus fruit with lemon
Broiled pigs' feet, Chili sauce
Shirred eggs with parsley
Dry toast
Cocoa
LUNCHEON
Eggs Lackmee
Lamb steak, Bercy
String beans
Mashed potatoes
Fruit salad au Marasquin
Coffee
DINNER
Consomme Julienne
Fillet of flounder, Cansale
Tenderloin of beef, Malvina
Escarole and chicory salad
Almond cake
Coffee
=Cactus fruit with lemon.= Slice some cactus fruit and serve on ice,
with powdered sugar and lemon separate. No cream.
=Broiled pigs' feet, Chili sauce.= Split some cooked pigs' feet, season,
roll in bread crumbs, sprinkle with oil and broil. Put on platter and
garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.
=Shirred eggs with parsley.= Crack two eggs on a buttered shirred egg
dish, season with salt and pepper, sprinkle with fresh-chopped parsley,
and bake in oven for three minutes.
=Eggs Lackmee.= Put four poached eggs on toast. Chop some boiled chicken
very fine, add one cup of cream sauce, one-half cup of cream, put on the
stove and bring to the boiling point, season with salt and a little
Cayenne pepper, and pour over the eggs.
=Lamb steak.= Cut the steak crosswise from a leg of young lamb, and
about one inch in thickness. Season with salt and pepper, roll in oil
and broil; or saute in pan with butter. Use as an entree dish, or in
place of the roast.
=Garniture Bercy.= Bercy is used with steaks, chops, fish, etc. Prepare
as follows: Mix one-quarter pound of fresh butter with salt, pepper,
three fine chopped shallots, one small piece of garlic mashed fine, some
chopped parsley, chervil and chives. Spread over the meats or fish, and
put in hot oven for two minutes. (Called also sauce Bercy.)
=Fillet of flounder, Cansale.= Put four fillets of flounder in a
buttered pan, season with salt and pepper, add the juice of one dozen
oysters, one-half wineglass full of white wine, cover with buttered
paper, and bake in oven. When done remove the fillets and add to the pan
one-half pint of white wine sauce, and boil for ten minutes. Bind with
the yolk of one egg, and strain. Poach the dozen oysters, and, with a
small can of French mushrooms, add to the sauce, and pour over the fish.
=Tenderloin of beef, Malvina.= A roast tenderloin with sauce Madere,
garnished with small onions saute, potatoes rissolees, and whole
chestnuts glace au Madere.
=Chestnuts glace.= Put one-half pound of boiled chestnuts in a saute pan
with two spoonsful of meat extract, and cook for ten minutes.
=Chestnuts glace au Madere.= Add to chestnuts glace a little sauce
Madere, just before serving.
FEBRUARY 8
BREAKFAST
Baked apples with cream
Boiled eggs
Dry toast
Chocolate with whipped cream
LUNCHEON
Omelette Louis XIV
Chickens' livers saute, au Madere
Puree of Lima beans
Sago pudding
Coffee
DINNER
Seapuit oysters
Cream of celery, Kalamazoo
Ripe California olives
Fillet of pompano, en papillote
Roast chicken
Watercress salad
Chateau potatoes
Fresh asparagus, Hollandaise
Peach Mona Lisa
Assorted cakes
Coffee
=Omelette Louis XIV.= Chop the white meat of a boiled fowl very fine,
mix with one truffle cut in small dices and one-half cup of
well-seasoned cream sauce. Place in the center of a plain omelet, turn
on a platter, and pour some cream sauce around the edge.
=Chickens' livers saute, Forestiere.= Clean a dozen chicken livers, cut
in two, and season with salt and pepper. Melt a piece of butter in
frying pan, add the livers, and saute over a quick fire for a few
minutes. Slice one pound of fresh mushrooms and fry them in butter. Then
put the mushrooms and livers together in a sauce pot on the stove, and
cover with two cupsful of brown gravy or Madeira sauce. Get as hot as
possible without boiling, serve in deep dish, or chafing dish, with
chopped parsley on top.
=Puree of Lima beans.= Take one can, or a pound of fresh boiled Lima
beans, and pass through a fine sieve. Put in pot, add two ounces of
butter, season with salt and pepper, and serve hot. If too thick add a
soupspoonful of cream or consomme.
=Cream of celery, Kalamazoo.= Make a cream of celery soup. Take the
inside of two stalks of celery and cut in very small dices boiled, and
use for garnishing.
=Fillet of pompano en papillote.= Take four small Pacific pompano, or
the fillets of a large Florida pompano, season, roll in flour, and put
in pan in two ounces of hot butter. Fry on both sides until nearly done.
Simmer two chopped shallots in one ounce of butter for a minute, then
add six chopped fresh mushrooms, and simmer for ten minutes. Now add one
spoonful of Madeira sauce, season with salt and pepper, and cook for
five minutes to a puree. Add the juice of a lemon, some chopped parsley,
and one ounce of sweet butter. Now cut four pieces of manilla paper in
the shape of a heart about ten inches high and fourteen inches wide.
Fold in center, then open out flat on the table and oil well on one
side. Put a teaspoonful of the mushroom puree on one half of the paper,
place the pompano on top, and another spoonful of the puree on top of
the fish. Now fold the free side of the paper over the top, and turn in
the edges to close tight the opening. Put on a flat pan and place in an
oven for a few minutes. Be careful not to burn, and serve in the papers
on a silver platter. Other fish may be substituted for pompano if
desired.
=Papillote, club style= (for fish). Fry the fish as above. Omit the
puree of mushrooms and use, instead, a piece of butter, a slice of
fresh-boiled hot potato, and one slice of lime. Finish as above.
=Veal chops en papillote.= Season four veal chops with salt and pepper,
fry in butter, and finish in paper, with the puree of mushrooms and the
addition of a slice of cooked ham on top, before folding the paper.
FEBRUARY 9
BREAKFAST
Stewed prunes
Broiled salt mackerel, melted butter
Baked potatoes
Rolls
Coffee
LUNCHEON
Eggs Henri IV
Pork tenderloin, sauce Madere
Fried sweet potatoes
Stewed apples
Sherry wine jelly
Coffee
DINNER
Consomme national
Radishes
Fried fillet of sole, Marechal
Roast rack of lamb, mint sauce
String beans
Mashed potatoes
Nesselrode pudding
Cakes
Coffee
=Wine jelly.= Dissolve four ounces of French gelatine in two quarts of
water, add one pound of sugar, the rind and juice of six lemons, the
juice of three oranges, a piece of cinnamon stick, and six cloves. Stir
well and put on fire to boil. Then stir quickly into the jelly the
whites of six eggs, partly beaten, and boil again. Then take off the
fire and strain through a flannel jelly bag, and add the flavoring
desired. Pour into jelly moulds and put on ice until firm. To remove the
jelly, dip the moulds in hot water, and turn out on a cold dish. For the
following jellies use a wine glassful of the respective wines or
liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret,
port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine,
Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc.
=Fruit jelly.= Cut or slice all kinds of fresh fruit in season, put in
jelly mould and cover with wine jelly. Put in ice box until firm.
=Jelly a la Russe.= Put some empty jelly moulds on ice until cold, then
pour a little wine jelly in the bottom and allow to set. Do not let the
balance of the jelly set, but add a pony of Russian kuemmel, put in bowl
and beat with a whip until it looks like white frost. Then fill the
moulds to the top with the beaten jelly, and set in the ice box until
needed.
=Fillet of sole, Marechal.= Salt and pepper the fillets, dip in milk,
then in flour, then in beaten eggs, and finally in bread crumbs. Fry in
swimming lard, and serve on napkin with lemon and fried parsley. Serve
the following sauce separate: Two cups of cream sauce, one dozen
parboiled oysters, one-quarter pound of picked shrimps, and six sliced
canned mushrooms.
FEBRUARY 10
BREAKFAST
Grapefruit
Omelet with chives
Corn muffins
Coffee
LUNCHEON
Pickled oysters
Toasted rye bread
Consomme vermicelli
Calf's head a la poulette
Potato croquettes
Hot mince pie
American cheese
Coffee
DINNER
Puree of pheasant, St. Hubert
Planked smelts
Bacon and cabbage
Boiled potatoes
Roast ribs of beef, au jus
Chiffonnade salad
Tutti frutti ice cream
Assorted cakes
Coffee
=Consomme vermicelli.= Boil one-half pound of vermicelli in two quarts
of salt water for five minutes. Drain, and add to three pints of
consomme. Serve grated cheese separate.
=Calf's head, poulette.= Take one boiled calf's head and cut in pieces
two inches square. Mix with one quart of poulette sauce, and serve in
chafing dish.
=Puree of pheasant, St. Hubert.= Remove the breast of a roasted pheasant
and cut in small squares. Put the rest of the pheasant in a pot and
cover with two quarts of bouillon, add a bouquet garni, and boil for one
hour. In a sauce pot put three ounces of butter; when hot add three
spoonsful of flour, and allow to become nice and brown. Then strain the
broth into the sauce pot and boil for thirty minutes. Chop the pheasant
very fine and add to the soup, boil again, and strain through a fine
sieve. Season with salt and pepper, add the cut-up pheasant breast, and
a glass of fine dry sherry wine.
=Bacon and cabbage.= Cut a large head of cabbage in four, wash well, and
put in two quarts of water, with a little salt, and boil. Then drain off
the water, add fresh water and two pounds of bacon, and boil until the
bacon is well done. Put the cabbage on a platter, slice the bacon and
put on top of the cabbage.
=Tutti frutti ice cream.= Macerate one-quarter of a pound of chopped
candied mixed fruit in a pony of maraschino. Mix thoroughly with one
quart of vanilla ice cream. Put in the bottom of a mould a little
raspberry water ice, and fill to the top with the ice cream and fruit.
Pack in ice and rock salt, and leave for about an hour and a half. Turn
out on platter and decorate with candied cherries and angelica.
FEBRUARY 11
BREAKFAST
Oatmeal with cream
Rolls
Chocolate
Whipped cream
LUNCHEON
Eggs Bresilienne
Sirloin steak, marchand de vin
Fried egg plant
Farina pudding
Coffee
DINNER
Potage Waldaise
Fish dumplings, white wine sauce
Mutton chops, provencale
Mashed potatoes
String beans
Hearts of romaine
Fancy ice cream
Cakes Coffee
=Eggs Bresilienne.= Put some boiled rice on a platter, place a poached
egg on top, and cover with tomato sauce mixed with a little chopped ham.
=Sirloin steak, marchand de vin.= Cut four slices of sirloin steak about
one-half inch thick, season with salt and pepper, and roll in flour.
Have three ounces of hot butter in a pan and fry the steaks for two
minutes. Remove the steaks to platter. Chop two shallots very fine and
put in pan, allow to become hot, add one-half glass of claret, and
reduce one-half. Then add one spoonful of meat extract, the juice of one
lemon, and some chopped parsley and pour over the steaks. Garnish with
Parisian potatoes.