small potatoes with a round Parisian spoon. Put on fire in cold water,
with one spoonful of salt, and boil for three minutes. Drain off the
water and put the potatoes in a flat saute pan with three ounces of
butter. Put in oven and roast for about twelve minutes, or until golden
yellow. Try with fingers to see if done. Serve in a deep dish.
=Potage Waldaise.= Mix one quart of consomme tapioca with one quart of
puree of tomato soup, add four slices of boiled ham cut in small
squares.
=Fish dumplings, white wine sauce.= Remove the skin and bones from one
pound of halibut, sole, salmon or other fish, put in mortar, mash well,
and mix with the following dough: One cup of boiling water, one ounce of
butter, and one-half cup of flour, well mixed. Let cool, stir in the
yolks of two eggs, and mix with the mashed fish. Season with salt and a
little Cayenne pepper, strain through a fine sieve, place in a pan on
ice, and stir in slowly one-quarter pint of thick cream, adding it
little by little. To make dumplings, drop teaspoonsful of this
forcemeat, or stuffing, into boiling fish broth, bouillon, or water with
salt, and cook very slowly for five minutes. Serve in chafing dish
covered with white wine sauce. These dumplings are also called quenelles
of fish, and are used for fish patties, vol au vent, or garniture for
fish. If made very small, can be served with clam broth. The forcemeat
can be used for fish timbales and stuffing for fish.
=Timbale of bass.= Make a force meat as above, with any kind of bass,
fill small well-buttered timbale moulds, and boil in bain-marie. Then
cover with buttered paper and put in oven for ten minutes. Turn out on
platter, and serve with any kind of fish sauce. For a fancy decoration
slices of truffles or pimentos may be cut in the shape of stars,
crescents, initials, etc., and placed in the bottom of the timbale
moulds, then fill with the forcemeat and cook.
FEBRUARY 12
BREAKFAST
Sliced pineapple
Broiled lamb kidneys with bacon
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs a la tripe
Kingfish saute meuniere
Cucumber salad
Chicken saute, Parisienne
French peas
Corn meal pudding
Coffee
DINNER
Potage Minestra
Queen olives
Fillet of barbel, regence
Tournedos Beresford
Potatoes chateau
Asparagus Hollandaise
Baked Alaska
Coffee
=Eggs a la tripe.= Slice an onion very fine, put in casserole with two
ounces of butter, cover, and simmer. Cook until the onions are soft, but
not colored. Then add two spoonsful of flour, allow to get hot, pour in
one pint of boiling milk, season with salt and pepper, and boil for five
minutes. Slice eight hard-boiled eggs about one-quarter inch in
thickness, put in the sauce and cook until hot. Serve in chafing dish,
or deep dish, with chopped parsley on top.
=Chicken saute, Parisienne (1).= Joint a young chicken and saute in pan
with two ounces of butter. Season with salt and pepper, and when done
add two cups of tomato sauce and one dozen sliced canned French
mushrooms. Cook for two minutes in the sauce, dress the chicken on
platter, pour the sauce over it, and garnish with macaroni in cream.
=(2)= Joint the chicken and put in saute pan with two ounces of butter,
and season with salt and pepper. When nearly done, add two chopped
shallots and heat them through, only. Add one cup of sauce Madere, the
juice of one lemon, and some chopped parsley. Serve with Parisian
potatoes.
=Sago pudding.= One quart of milk, one-half of a split vanilla bean,
one-quarter pound of sago, six ounces of sugar, the yolks of six eggs
and the whites of six eggs. Boil the milk and the vanilla bean together,
add the sago, and cook until well done and like a stiff batter. Take off
the fire, add the sugar and the yolks, and mix well. Beat the whites
until very stiff and dry, and then add to the batter and mix lightly.
Put in buttered moulds and bake in moderate oven for nearly an hour.
Turn out of moulds and serve with vanilla sauce.
Corn meal, rice, tapioca and farina puddings are made in the same manner
as sago pudding.
=Sago pudding, family style.= One quart of milk, one-half of a split
vanilla bean, three ounces of sago, six ounces of sugar, two eggs and
one cup of cream. Boil the milk with the vanilla bean (or one-half
teaspoonful of vanilla extract), add the sago, and cook well. Mix the
sugar, eggs and cream, and add to the milk and sago. Pour in pudding
dishes or bowl, put in hot oven to color the top, and serve either hot
or cold, with cream separate.
Rice, corn meal, tapioca, farina or vermicelli puddings, family style,
are made in the same manner as sago pudding, family style.
FEBRUARY 13
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Cocoa with whipped cream
LUNCHEON
Eggs Troubadour
Haricot of mutton
French pastry
Coffee
DINNER
Potage Voisin
Smoked goosebreast
Fillet of sole, Choisy
Sweetbreads Eugenie
Roast leg of lamb, au jus
Julienne potatoes
Celery mayonnaise
Curacao jelly
Coffee
=Eggs Troubadour.= Spread four pieces of toast with puree de foie gras
(goose liver pate), put a poached egg on top of each, and cover with
sauce Perigord.
=Haricot of mutton (stew).= Cut five pounds of lean shoulder of mutton
in pieces two inches square. Put in roasting pan with a little butter or
fat, season with salt and pepper, and roast in oven until nice and
brown. Add four spoonsful of flour and roast again until the flour is
brown. Then put in a casserole and cover with boiling water, add a
bouquet garni, six French carrots, six turnips cut in small pieces,
season with salt and pepper, and boil for one hour. Remove the bouquet
garni, and add one pint of puree of tomatoes, or a can of tomatoes
strained through a fine sieve, and boil again, with the pot covered,
until done. Before serving add some boiled string beans and chopped
parsley. A little Worcestershire sauce may be added if desired.
=French pastry.= This is a term used in hotels and restaurants for a
platter of mixed individual fancy cakes, such as eclairs, fruit
tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes,
jalousie, cream puffs, etc.
=Potage Voisin.= Half puree of peas and half puree Crecy. Before serving
add a handful of boiled rice.
=Smoked goosebreast= (Hors d'oeuvre). The most common goosebreast is
imported from Germany; that made in the United States is seldom to be
found in the markets. Do not cook; slice very thin, and serve on an
ice-cold china platter, decorated with chopped meat jelly, and garnished
with parsley in branches.
=Fillet of sole, Choisy.= Put the four fillets of a sole in a buttered
pan, season with salt and a little Cayenne pepper, add one-half glass of
white wine, cover with a buttered paper, and bake in oven. When done
dress on a platter, and cover with green Hollandaise sauce, with a slice
of truffle on top.
=Green coloring= (Vert d'epinards). Mash in mortar a peck of well-washed
spinach. When very fine strain through a piece of cheesecloth, put in a
bowl, set in hot water (bain-marie), and boil until set. When cold it
will be a firm green mass, and may be used for coloring sauces, soups,
etc.
=Green Hollandaise sauce.= Mix one pint of Hollandaise sauce with one
spoonful of green coloring (Vert d'epinards).
FEBRUARY 14
BREAKFAST
Stewed rhubarb
Plain omelet
Rolls
Coffee
LUNCHEON
Smoked eels
Pumpernickel with sweet butter
Roast loin of pork with sauerkraut
Plain boiled potatoes
German huckleberry pie
Coffee
DINNER
Lynn Haven oysters
Cream of cauliflower
Pickles
Broiled Spanish mackerel, sauce fleurette
Chicken saute, Portugaise
Artichokes Hollandaise
Hearts of lettuce, French dressing
Diplomate pudding
Assorted cakes
Coffee
=Smoked eels.= Imported German canned eels. Serve on napkin with
quartered lemons and parsley in branches.
=Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose
grease (lard will do) in the bottom of a casserole, then put in one
pound of sauerkraut, then two pounds of bacon, then another pound of
sauerkraut, and another quarter pound of goose grease on top. Then add a
pint of white wine and a pint of bouillon, cover with a buttered paper
and the casserole cover, put on the stove and bring to a boil. Then put
in oven and cook for an hour and a half. Serve the sauerkraut on a
platter, with the bacon sliced, as a garnish.
=Sauerkraut, German style.= Put one-quarter pound of lard in a
casserole, add one pound of sauerkraut, two pounds of salt pork, one
bouquet garni, one whole onion, one carrot, and on top another pound of
sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and
one pint of bouillon. Cover, and cook in oven for two hours. Then remove
the bouquet garni, onion and carrot, and serve the sauerkraut with the
salt pork.
=Sauerkraut, Hungarian style.= Put in a casserole one-quarter pound of
lard and one pound of sauerkraut. Sprinkle on top one spoonful of
paprika and three peeled and chopped tomatoes. Then add two pounds of
bacon and another pound of sauerkraut, and sprinkle again with another
spoonful of paprika and three chopped tomatoes. Add a pint of sweet
white wine and a pint of bouillon, and one bouquet garni. Cover and bake
in oven for one hour and a half. Remove the bouquet garni, and serve
with the bacon sliced.
=Special notice for sauerkraut.= Avoid salt, as the sauerkraut is
seasoned, and the bacon and salt pork are salty also. If the raw
sauerkraut is too salty, lay it in a dish pan, cover with water, and
squeeze out with the hands immediately. Do not let it remain in the
water but a second.
Other meats may be cooked in the sauerkraut, as beef and pork together,
lamb and pork, beef and lamb, or pheasant or other game.
FEBRUARY 15
BREAKFAST
Baked apples with cream
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Eggs Bagration
Chicken hash on toast
Chocolate eclairs
Coffee
DINNER
Hors d'oeuvres varies
Mock turtle soup
Ripe California olives
Aiguillettes of sole, hoteliere
Sweetbreads braise, Clamart
Roast partridge, bread sauce
Jets de houblons
Soufflee potatoes
Endives salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Bagration.= Put on a platter some boiled rice, lay a fresh
hard-boiled egg, cut in two, on top, and cover with the following sauce.
Take any kind of cold meats that may be left over, such as lamb, beef,
ham or tongue, and cut in small dices. Also a few mushrooms and truffles
cut in the same way. Put in a casserole with a cup of cream sauce,
season with salt and pepper, and bring to a boil.
=Chicken hash on toast.= Cut the breast of a boiled fowl in small
squares. Put in a casserole one cup of cream sauce, one gill of thick
cream and the chicken, season with salt and pepper, and cook together.
Serve on a platter on dry toast.
=Aiguillettes of sole, hoteliere.= Put aiguillettes of sole (long
fillets) in a buttered pan, season with salt and pepper, cover with a
glass of white wine, and cook for ten minutes. Then put the sole on a
platter, and reduce the wine until nearly dry. Then add a pint of
Bearnaise sauce and pour over the fish.
=Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced
onions and one carrot, and four ounces of butter, and roast until brown.
Then add one-quarter pound of flour and brown again. Change to a vessel,
add two gallons of water, one can of tomatoes, a bouquet garni, some
salt, a spoonful of black pepper berries, and two cloves, and boil for
two hours. Add one pint of cooking sherry and boil again for thirty
minutes. Skim, and remove the grease from the top, and strain through a
cheesecloth. Then take one-quarter of a boiled calf's head and cut in
small squares and put in a casserole with one glass of dry sherry wine,
a little salt and Cayenne pepper, and boil for five minutes. Now add the
strained soup to the calf's head. Before serving add three thin slices
of smoked beef tongue cut in small diamond shapes, three chopped
hard-boiled eggs, and a truffle cut in small squares.
=Roast partridge.= Tie a piece of fresh fat pork over the breast of the
dressed partridge, season inside and out with salt and pepper, put in
roasting pan with a piece of butter, and put in oven. Baste often so the
meat will not become dry. It will require about thirty minutes to cook.
Serve with lemon and watercress, and bread sauce separate.
=Bread sauce, for game.= To a pint of boiling milk add one whole onion,
a bay leaf with two cloves stuck through it, and one and one-half cups
of fresh bread crumbs, and boil for a few minutes. Then remove the onion
and bay leaf and cloves, and season with salt and Cayenne pepper. Before
serving add two ounces of sweet butter.
=Bread crumbs, for game.= Put in frying pan four ounces of sweet butter.
When just warm add a cupful of fresh bread crumbs, and fry until golden
yellow. Drain off the butter (which may be kept for roasting, etc.), and
serve the crumbs in a small bowl. This is usually served in addition to
bread sauce, with quail, pheasant, partridge, etc.
FEBRUARY 16
BREAKFAST
Hominy with cream
Plain scrambled eggs
Rolls
English breakfast tea
LUNCHEON
Crab salad
Mutton chops, Robinson
String beans
Napoleon cake
Coffee
DINNER
Pea soup
Radishes
Broiled shad, maitre d'hotel
Roast chicken, au jus
Hot asparagus, Hollandaise
Potato croquettes
Watercress salad
Peach Mona Lisa
Assorted cakes
Coffee
=Crab salad.= Season the flakes of a crab with salt and pepper, add a
spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the
inside of a salad bowl, put the crab in the center, cover with
mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets
of anchovies, and one green olive.
=Mutton chops, Robinson.= Broil four mutton chops and season well. Cut
in four a half dozen chicken livers, season with salt and pepper and fry
in butter. Cut up a small can of mushrooms, put in a casserole with the
livers, and cover with a cup of sauce Madere. Cook together and pour
over the chops.
=Watercress salad= (1). Clean and wash the watercress well, and season
with salt and vinegar.
(2) Use French dressing with a very little oil. Watercress does not
require much oil.
=Peach Mona Lisa.= Make a fancy form in the shape of a peach of vanilla
ice cream with a brandied peach in the center. Put a spoonful of
raspberry sauce (see raspberry sauce), in the center of a small plate.
Put a round piece of sponge cake, about three inches in diameter and
one-half inch thick, on the plate. Dust the ice cream peach with some
sugar, colored pink, and place on the sponge cake. Stick two sugar peach
leaves under the edge of the peach, and serve.
=Napoleon cake.= When making vol au vent, patty shells, or anything else
with puff paste, save the trimmings, roll together and give two turns,
in the same manner as when making fresh puff paste. Leave in ice box for
one-half hour and then roll out to one-eighth inch in thickness. Put on
a pastry pan, prick all over with a fork, and bake in oven until very
dry. When done, divide and cut into three strips, and allow to become
cold. Put the three strips one on top of the other, with pastry cream
between. Glace the top with vanilla icing, and sprinkle a band one-half
inch wide along the edge with chopped pistache nuts. Then cut into
individual portions about two by four inches in size.
FEBRUARY 17
BREAKFAST
Grapefruit marmalade
Boiled eggs
Buttered toast
Ceylon tea
LUNCHEON
Eggs Benedict
Tripe saute, Lyonnaise
Potatoes hashed in cream
Romaine salad
Camembert cheese and crackers
Coffee
DINNER
Consomme Rachel
Sardines. Olives
Boiled sheepshead, cream sauce
Potatoes Hollandaise
Roast leg of mutton, currant jelly
Baked Hubbard squash
German fried potatoes
Celery Mayonnaise
Plum pudding, hard and brandy sauces
Coffee
=Tripe saute, Lyonnaise.= Cut two pounds of tripe in narrow strips. Put
in large frying pan four ounces of butter and four sliced onions, and
cook until half fried, then add the tripe, which must be dry; season
with salt and pepper, and fry until both are of a nice yellow color.
Drain off the butter and serve the tripe dry, garnished with quartered
lemons and chopped parsley. Vinegar may be served instead of the lemons
if desired.
=Consomme Rachel= (1). Plain consomme garnished with asparagus tips.
(2) Plain consomme garnished with chicken dumplings and small peas.
=Boiled sheepshead, cream sauce.= Put a whole sheepshead in cold water
with one glass of milk, season with salt, and bring to the boiling
point. Then put on side of range where it will keep very hot without
boiling, and let stand for twenty minutes. Serve on napkin with small
boiled potatoes, quartered lemons and parsley. Cream sauce separate.
=Plum pudding.= One pound of well-chopped beef suet, one pound of sifted
flour, one-half pound of bread crumbs; two lemons, both juice and rinds;
one pound of brown sugar, four eggs, one-half teaspoonful each of
powdered nutmeg, ginger, cloves and cinnamon; one pound of currant
raisins; one-half pound each of malaga raisins, orange peel, citron peel
and lemon peel, all chopped fine; one cup of molasses, and one-half pint
of good brandy. Mix all together in a bowl, putting the liquids in last,
making a thick, heavy mixture. Put in a buttered mould or in a cloth,
and boil in water, or steam cook, for about three hours. This pudding,
if kept in a cool place, will keep indefinitely. Warm the pudding until
very hot before serving, sprinkle some powdered sugar over the top, pour
on some brandy, and burn.
=Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from
fresh or preserved fruit; one pint of water, and a half pound of sugar,
and boil. Moisten a teaspoonful of arrowroot with a little water and add
it to the boiling sauce, stirring so it will not get lumpy. Then strain
and add a small glassful of brandy.
=Hard sauce.= Put in a bowl three-quarters of a pound of sweet butter,
one pound of sugar, the white of an egg, and flavor with lemon, vanilla
or a little brandy, and work into a cream. Put into a pastry bag with a
tube, and dress on a pan in small round shapes. Place in the ice box to
get hard.
FEBRUARY 18
BREAKFAST
Waffles
Honey in comb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit and oranges en supreme
Chicken broth in cups
Olives
Small sirloin steak, Bordelaise
Potato croquettes
Lettuce and tomato salad
French pastry
Coffee
DINNER
Potage Westmoreland
Oysters a l'ancienne
Chicken pot pie, home style
Combination salad
Moka cake
Demi tasse
=Grapefruit and oranges en supreme.= Sliced oranges and grapefruit in
equal parts, add a little sugar and maraschino, and serve in supreme
glasses. Tie a ribbon around the glass, with a nice bow.
=Potage Westmoreland.= Equal parts of mock turtle soup, thick consomme
tapioca, and thick consomme brunoise. Before serving add a glass of dry
sherry wine.
=Oysters a l'ancienne.= Take a dozen oysters on the deep half shell,
season with salt and pepper, put a small piece of butter, some chopped
parsley, a little lemon juice, and a thin slice of salt pork on each,
and bake in a hot oven for about four minutes.
=Chicken pot pie, home style.= Take a young fat hen and cut up as for
fricassee. Wash well and put in a vessel with one quart of water, season
with salt, bring to a boil, skim, and add a bouquet garni. After boiling
for about thirty minutes remove the bouquet and add twelve small round
potatoes, twelve very small onions, and one-quarter pound of parboiled
salt pork cut in small squares. Boil all together until well done. Mix
in a cup three spoonsful of flour and one-half cup of water, and stir
into the stewing chicken. Boil again for about ten minutes, then put in
a deep dish, sprinkle with chopped parsley, and when nearly cold cover
with thin pie, or puff paste, brush over with the yolk of an egg, and
bake in oven until well browned. Serve on a napkin. Dumplings and a few
small French carrots may be added before covering with the paste, if
desired.
=Moka cake.= Take three layers of cake and fill between with moka
filling. For the filling beat a half pound of sweet butter with a half
pound of powdered sugar until it is white and light. Then add the yolks
of three eggs, one by one, and a half cup of rich cream, beating until
very smooth. Flavor with some strong coffee or coffee extract. Finish
the cake by glacing the top with coffee frosting, and decorate with some
of the moka filling.
FEBRUARY 19
BREAKFAST
Stewed prunes
Scrambled eggs with chives
Toasted muffins
Coffee
LUNCHEON
Canape of raw meat
Radishes
Broiled shad, maitre d'hotel
Potatoes au gratin
Cauliflower mayonnaise
Pont l'Eveque cheese
Crackers
Coffee
DINNER
Cream of Lima beans
Celery
Frogs' legs, Jerusalem
Roast squab chicken
Individual artichokes, au gratin
Julienne potatoes
Endives salad
Vanilla ice cream
Assorted cakes
Coffee
=Canape of raw meat.= Take a quarter pound of lean fresh beef tenderloin
or sirloin and chop very fine and season with a little salt and pepper.
Toast some thin slices of rye or white bread lightly, spread with a
little sweet butter, and then spread the chopped meat on top. Serve on a
napkin, garnished with quartered lemon and parsley.
=Broiled shad, maitre d'hotel.= Split a shad, season with salt and
pepper, sprinkle with oil, and broil on both sides. Dish up on a
platter, cover with maitre d'hotel sauce, and garnish with quartered
lemons and parsley.
=Cream of Lima beans.= Put in a vessel two ounces of butter and one leek
cut in small pieces. Simmer for a few minutes, then add one-half cup of
flour and simmer again. When hot add one quart of milk and a can of Lima
beans, or one pound of fresh beans. When soft strain through a fine
sieve, put back in vessel, bring to a boil, and add one-half pint of
thick cream and two ounces of best butter. Stir well, and season with
salt and pepper and a little Cayenne pepper. In place of the cream, use
half chicken broth, light bouillon, veal broth, or half stock and half
milk, if desired.
=Frogs' legs, Jerusalem.= Put in a saute pan one soupspoonful of chopped
celery, three chopped shallots, and three ounces of butter, and simmer
for about five minutes. Then add one dozen cut up frogs' legs, season
with salt and pepper, and simmer for five minutes. Then add one cup of
cream, or one cup of cream sauce, and boil for ten minutes. Serve in
chafing dish.
=Artichokes au gratin.= Remove the leaves from four boiled artichokes
and cut the bottoms in slices. Butter four individual shirred egg
dishes, put one spoonful of cream sauce in the bottom, then put in the
sliced artichokes, season with salt and pepper, cover with cream sauce,
sprinkle with grated cheese, put a small piece of butter on top of each,
and bake in oven until brown.
FEBRUARY 20
BREAKFAST
Oatmeal
Boiled salt mackerel
Baked potatoes
Rolls Coffee
LUNCHEON
Poached eggs, Rothschild
Fried chicken, Maryland
Field salad
Roquefort cheese, crackers Coffee
DINNER
Potage de sante
Salmon, Chambord
Leg of mutton, a la Busse
Spinach with cream Parisian potatoes
Sliced tomatoes, mayonnaise
Anise seed cake
=Poached eggs, Rothschild.= Put a spoonful of puree of game on a plate,
a poached egg on top, and cover with sauce Perigueux.
=Puree of game.= After serving roast venison, duck, quail, bear,
reindeer, hare, or other game, take the remainder, remove the meat from
the bones and mash very fine in a mortar, add just enough thick brown
gravy to make a paste, and pass through a fine sieve. Season with salt
and pepper, heat well, and use as a garnish.
=Salmon, Chambord.= Put in a buttered shallow sauce pan two slices of
salmon, season with salt and pepper, add half a glass of red wine, and
half a glass of stock, bouillon, fish stock or water, cover with
buttered paper, and put in the oven and cook until done. With its broth
make a sauce Genoise, and add to it one dozen small French mushrooms,
one dozen parboiled clams, and one sliced truffle. Pour the sauce over
the fish, and garnish with plain-boiled small ecrevisses (crayfish).
=Leg of mutton, a la Busse.= Roast a leg of mutton, serve with its own
gravy, and garnish with fresh mushrooms saute in butter, and onions
glaces.
=Fresh mushrooms saute in butter.= Clean and wash one pound of fresh
mushrooms and dry in a towel. Put in a saute pan on the range, two
ounces of butter; when hot add the mushrooms, season with salt and
pepper, and saute slowly for about ten minutes. Serve on toast with
their own gravy, or use as a garnish for entrees, stews, etc.