volume about the same as two heads of lettuce, wash well and cut in
small bits. Take two quarts of chicken broth, or any kind of clear broth
or stock, add the lettuce to it and boil for thirty minutes. Put in a
separate vessel four ounces of butter, and heat; add three spoonfuls of
flour and heat again; add the broth containing the lettuce and boil for
ten minutes. Boil a pint of cream, mix with the soup, and strain through
a fine sieve. Put back in vessel, add two or three ounces of sweet
butter, and stir until the butter is melted. Season with salt and a
little Cayenne pepper.
=Scallops, Mornay.= Put one pint of scallops in a saute pan with an
ounce of butter, season with salt and pepper, and heat through. Then
remove the juice and add one cup of thick cream sauce, mix well, put in
a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small
bits of butter on top, and bake in hot oven until brown.
=Croustades financiere.= Make a financiere, but cut a little smaller
than for garniture. Fill the croustades, and serve on napkin with
parsley in branches.
=Financiere (garniture).= Cut two parboiled sweetbreads in slices, and
saute in butter; add one-half can of French mushrooms, or one-quarter
pound of fresh mushrooms cut in two and sauteed, rooster combs and
kidneys, sliced truffles, small chicken dumplings, and a few green
olives with the stones removed. Put all in a casserole, season well, add
a pint of good Madeira sauce, and serve hot. This garnish may be used
for filling croustades, vol au vents, small patties, or as an entree.
MARCH 3
BREAKFAST
Griddle cakes with maple syrup
Buttered toast
Oolong tea
LUNCHEON
Poached eggs, Monnet Sully
Imported Frankfort sausages
Sauerkraut
Boiled potatoes
Limberger cheese and crackers
Coffee
DINNER
Toke Point oysters
Pannade soup
Boiled sea bass, Hollandaise
Potatoes nature
Chicken saute, Salonika
Peas au cerfeuil
Chiffonnade salad
Biscuit glace
Assorted cakes
Coffee
SUPPER
Golden buck
=Poached eggs, Monnet Sully.= Place a poached egg on a canape of chicken
and pour Bearnaise sauce over it.
=Canape of chicken.= Take the breast of a boiled fowl and chop very
fine, season with salt and pepper, mix well with two ounces of sweet
butter, and spread on fresh toast.
=Pannade soup.= Take a half loaf of stale white bread, or some rolls,
and put in a pot with three pints of water, season with salt and pepper,
add one-quarter of a pound of butter, cover, and boil slowly for one
hour. It will then be of the consistency of gruel. Mix the yolks of two
eggs with a cup of cream and a half cup of milk, and stir slowly into
the boiling soup. This is an excellent plain soup, and fine for the
digestion.
=Peas au cerfeuil.= Put three ounces of butter in a casserole, add one
quart of parboiled peas, some chopped chervil (cerfeuil), season with
salt and a pinch of sugar, and simmer for five minutes.
=Boiled sea bass, Hollandaise.= Put a whole sea bass, including the head
and tail, in a fish kettle, in cold water. Season with salt, some whole
black pepper berries, and a bouquet garni. Add one sliced onion, and one
carrot, bring to a boil and then set on the side for fifteen minutes.
Serve on a napkin with small boiled potatoes, quartered lemons and
parsley. Hollandaise sauce separate.
=Fried artichokes.= Trim the bottoms of six boiled artichokes, cut in
four, put in flour, then in milk, then in beaten egg, then in fresh
bread crumbs, and fry in swimming fat. Serve on napkin with lemon and
parsley.
=Chicken saute, Salonika.= Joint a chicken and season with salt and
pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot
add the chicken. Saute until nice and brown, then add one chopped
shallot. When the shallot is hot pour off the oil, add one cup of brown
gravy, and simmer for five minutes. Dish up on a flat platter, pour the
sauce over it, sprinkle with chopped parsley, and garnish both ends of
the platter with fried artichokes.
=Golden buck.= A Welsh rabbit with a poached egg on top.
MARCH 4
BREAKFAST
Sliced pineapple
Bacon and eggs
Rolls
Coffee
LUNCHEON
Mussels mariniere
Reindeer chop, port wine sauce
Sweet potatoes, saute
Lettuce braise
Waldorf salad
French pastry
Coffee
DINNER
California oyster cocktail
Ox tail soup, English style
Frogs' legs, Jerusalem
Filet mignon, Bayard
Flageolet beans
Sybil potatoes
Hearts of lettuce
Raspberry water ice
Assorted cakes
Coffee
SUPPER
Hangtown fry
=Sauce mariniere.= Cut fine six shallots, put in casserole with one
ounce of butter, and simmer just enough to have the shallots hot, then
add one glass of white wine and boil until reduced nearly dry. Then add
one pint of sauce Allemande and boil for five minutes. Season with salt
and pepper, and sprinkle with a little chopped parsley and chives.
=Sauce Allemande.= Put four ounces of butter and three spoonfuls of
flour in a casserole and place on the stove. When hot add one quart of
chicken or veal broth, and boil for twenty minutes, then bind with the
yolks of three eggs mixed with one-half cup of thick cream. Strain and
season well with salt and a little Cayenne pepper.
=Mussels, mariniere.= Wash the mussels well to free them from all sand.
Put in casserole with one-half glass of white wine and one cup of water,
bring to the boiling point, then add six chopped shallots, and boil
until the mussels are open. Remove the mussels to another vessel, strain
the broth, and reduce. Then add one pint of sauce mariniere, and pour
over the mussels. The mussels may be served with the entire shells
attached; on the half shell, or removed from the shells altogether,
after they have been boiled.
=Reindeer chop.= Reindeer should be hung up for at least two weeks
before being cooked, otherwise it will be very tough. The meat is very
good, and easily prepared. Salt and pepper the chops, roll in olive oil,
and broil; or fry in frying pan, in the same manner as any other kind of
chop or steak. Serve with maitre d'hotel, or some fancy meat sauce.
=Port wine sauce.= Take the brown gravy from a roast, or use any kind of
brown sauce, or sauce Madere; add one glass of port wine and boil for
two minutes. This sauce is excellent with game. If a sweeter sauce is
desired one-half cup of hot currant jelly may be added.
=Filet mignon, Bayard.= Saute in butter, or broil, small tenderloin
steaks, place on toast, spread with puree de foie gras, cover with sauce
Madere with sliced truffles, and garnish with small round chicken
croquettes.
=Hangtown fry.= Mix plain scrambled eggs with one dozen small fried
California oysters.
MARCH 5
BREAKFAST
Pearl grits with cream
Broiled smoked salmon
Toast Melba
Coffee
LUNCHEON
Eggs, Meyerbeer
Paprika schnitzel with spaetzel
Gorgonzola cheese with crackers
Coffee
DINNER
Cream of bananas
Ripe California olives
Fillet of bass, Nanon
Chicken saute, Creole
Boiled rice
Escarole and chicory salad
Nesselrode pudding
Assorted cakes
Coffee
=Pearl grits.= To one quart of boiling water add eight ounces of pearl
grits, season with salt, and boil for twenty minutes. Serve cream
separate.
=Eggs, Meyerbeer.= For each person cook two eggs on a shirred egg dish.
Have the eggs very soft. Place a broiled split lamb's kidney in the
center of each dish and cover with a little sauce Madere. Place two
slices of truffle on top. Season well.
=Broiled smoked salmon.= Slice the salmon about one-half inch thick,
roll in olive oil, and broil. When done put on platter, cover with
maitre d'hotel sauce, and garnish with quartered lemons and parsley.
=Toast Melba.= Cut some white bread in very thin slices, trim, put on a
pan and bake in the oven until brown.
=Paprika schnitzel.= Cut four slices from a leg of veal. The slices
should be about one-half inch thick, two and one-half inches wide and
six inches long. Season them with salt and paprika. Melt three ounces of
butter in a saute pan, when hot put the slices of meat in the pan and
saute for about five minutes. Then add one cup of very thick cream, a
little more salt, one teaspoonful of paprika, and simmer for five
minutes. If the sauce should be too thin add one spoonful of cream sauce
and simmer for a few minutes.
=Nesselrode pudding.= Beat over the fire the yolks of eight eggs,
one-half pound of sugar, and one pony of good rum, until light and
creamy. Then remove from the fire and continue beating until cold. Then
add one quart of whipped cream and one-half pound of broken marrons
glaces. Mix well, and put in one large, or in individual moulds, pack in
ice and salt, and leave until hard. It will require about two hours to
freeze. To serve, remove from mould, decorate the top with a marron
glace, and pour maraschino sauce around the bottom of the pudding.
=Spaetzel.= These are small flour dumplings, but made harder than the
usual dumpling. Mix well one cup of flour, one whole egg and the yolk of
an egg, one-third of a cup of milk, a little salt and pepper, and a very
little grated nutmeg. Form in small bits and drop into boiling salted
water and boil for about five minutes, then pour off the water. In a
frying pan put two ounces of butter and cook until brown, then pour over
the spaetzel and mix.
=Cream of bananas.= Make a cream of chicken soup, heat six bananas in
it, and strain through a fine sieve.
MARCH 6
BREAKFAST
Bar le Duc jelly
Spanish omelet
Dry toast
Chocolate with whipped cream
LUNCHEON
Grapefruit with cherries
Fried tomcods, Tartar sauce
Turkeys' livers en brochette
Flageolet beans
French pastry
Coffee
DINNER
Consomme royal
Soft clams, bateliere
Roast turkey, cranberry sauce
Sweet potato croquettes
Asparagus Hollandaise
Chiffonnade salad
Mince pie
American cheese
Coffee
=Spanish omelet.= Make a plain omelet and pour one cup of Creole sauce
around it.
=Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel.
Roll in milk, then in flour, and fry in swimming fat for about five
minutes, or until nice and brown. The fat must be very hot. Serve on a
napkin with fried parsley, quartered lemons, and Tartar sauce separate.
=Turkeys' livers en brochette.= Take three turkey livers and cut each in
four slices. Broil three slices of bacon, and cut in four pieces also.
Now stick a piece of liver on a skewer, then a piece of bacon, then
another piece of liver, then another piece of bacon, and so continue
until the skewer is full. Season with salt and pepper, roll in fresh
bread crumbs, sprinkle with olive oil, and broil. When done on all sides
place on a piece of toast, put some maitre d'hotel sauce over it, and
garnish with quarters of lemon and water-cress.
=Clams bateliere.= Separate the bellies from one dozen soft clams and
put them back in their half shells. Season with salt and pepper, cover
with maitre d'hotel sauce, put a thin slice of salt pork over the top,
and place in oven and bake. Garnish with quartered lemon and parsley.
=Roast turkey.= Season the turkey well, fill with any kind of stuffing,
and roast in the same manner as roast turkey stuffed with chestnuts.
MARCH 7
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Rolls
Coffee
LUNCHEON
Eggs Sarah Bernhardt
Reindeer stew
Mashed potatoes
Camembert cheese and crackers
Coffee
DINNER
Cherrystone oysters on half shell
Cream of farina
Fillet of turbot, Bonnefoy
Lamb chops, charcutiere
Succotash
French fried potatoes
Romaine salad
Fancy ice cream
Assorted cakes Coffee
=Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the
yolks, mash them up and mix with a little salt, pepper, celery salt, one
spoonful of fresh bread crumbs, one spoonful of chopped chicken meat,
and the yolk of one raw egg. Stuff the halved whites of eggs with this,
put on a buttered dish and place in the oven for four minutes. Dress on
a silver platter, and cover with sauce Perigueux.
=Sauce Perigueux.= Chop a small can of truffles and put in a casserole
with one glass of Madeira, and reduce until nearly dry. Then add one
pint of brown gravy and season with salt and Cayenne pepper.
=Sauce Perigord.= Slice one small can of truffles, put in casserole with
one glass of Madeira or sherry wine, reduce, add one pint of brown gravy
and boil again for twelve minutes. Season with salt and Cayenne pepper.
=Reindeer stew.= Cut about five pounds of shoulder and breast of
reindeer in pieces two inches square. Put in saute pan with one-quarter
pound of butter, season with salt and pepper, and saute until nice and
brown. Then add two spoonfuls of flour and simmer until the flour is
slightly brown; add one pint of claret and one quart of boiling water, a
bouquet garni, and bring to a boil; skim, cover and let slowly cook
until nearly done. Saute in butter twelve heads of fresh mushrooms, and
parboil twelve very small potatoes and fry in butter, add them to the
stew and cook until soft. Season well with salt and pepper.
=Cream of farina.= Boil one pound of farina in one quart of milk. When
done add one pint of well-seasoned chicken broth, and strain through a
fine sieve. Put back in pot, add two ounces of sweet butter and one pint
of boiling cream. Season with salt and a little Cayenne pepper.
=Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and
one-half inches wide and three inches long. Put in saute pan, season
with salt and pepper, add six very finely chopped shallots, one small
can of mushrooms, or a half pound of fresh mushrooms, and one glass of
claret. Cover with buttered manilla paper, put in oven and simmer for
ten minutes, then remove the fish to a platter. Put the pan with the
gravy on the fire, add one pint of tomato sauce and boil for five
minutes. Then stir in well one ounce of good butter, and pour over the
fish.
=Lamb chops, charcutiere.= Broil some lamb chops and cover with brown
sauce with which has been mixed some sliced pickle and sliced green
olives in equal parts. Season the sauce well.
MARCH 8
BREAKFAST
Stewed prunes
Scrambled eggs with bacon
Buttered toast
English breakfast tea
LUNCHEON
Canape of fresh caviar
Consomme in cups
Cheese straws
Spring lamb Irish stew
Cream puffs
Coffee
DINNER
Puree d'Artois (soup)
Salted pecans
Broiled shad, Albert
Chicken a l'Estragon
Potatoes au gratin
Artichokes, sauce Hollandaise
Omelette soufflee
Coffee
=Puree d'Artois.= Same as puree of peas.
=Broiled shad, Albert.= Broiled shad with horseradish sauce.
=Chicken a l'Estragon.= Boil a whole chicken in a quart of water with
salt and a bouquet garni. When done pull the skin off but leave the
chicken whole. Make the sauce in the following manner: Put three ounces
of butter in a casserole, when hot add two and one-half spoonfuls of
flour and one and one-half pints of the chicken broth, boil for ten
minutes, add a little chopped tarragon and boil for another ten minutes.
Bind with the yolks of two eggs and a half cup of cream, strain, and
season with salt and Cayenne pepper. Pour the sauce over the chicken,
and lay a few leaves of tarragon on top.
=Omelette soufflee.= Mix a cup of powdered sugar with the yolks of two
eggs and the inside of a vanilla bean, and beat until it is light and
fluffy. Beat the whites of eight eggs until they are very stiff, then
add to the batter, mixing lightly. Place this on a buttered silver
platter that has been dusted with powdered sugar, form into a fancy
shape, decorate through a pastry bag with some of the same preparation,
dust with powdered sugar, and bake in a rather hot oven for about ten
minutes.
=Omelette soufflee en surprise.= Cut a piece of sponge cake into an oval
shape about one-half inch thick, three inches wide and six inches long.
Put on top of the cake one pint of vanilla ice cream that has been
frozen very hard, cover with omelette soufflee preparation, decorate in
the same manner as above, dust with powdered sugar, and bake in a very
hot oven for two minutes.
MARCH 9
BREAKFAST
Orange marmalade
Boiled eggs
Dry toast
Ceylon tea
LUNCHEON
Eggs Maltaise
Calf's head, a la Francaise
Plain boiled potatoes
Brie cheese and crackers Coffee
DINNER
Cream of green corn
Matelote of fish
Leg of mutton, Bretonne
Field salad
Sand tart Coffee
=Eggs Maltaise.= Fill a croustade with puree of fresh mushrooms, put a
poached egg on top, and cover with cream sauce.
=Calf's head, a la Francaise.= Boil a calf's head, with the tongue and
brains, and dish up on a china platter. Make a macedoine of vegetables
as follows: Boil in salt water a carrot and a turnip, and when cold cut
up in small dices. Add one-half pound of cold cooked string beans cut in
pieces about one-half inch long, one-quarter pound of boiled peas, and
one-half can of flageolet beans. Put this macedoine in a salad bowl, add
one teaspoonful of salt, one-half teaspoonful of fresh-ground black
pepper, a little parsley and chervil, one-half cup of white wine
vinegar, and one and one-half cups of olive oil. Mix well and pour over
the calf's head.
=Cream of green corn.= Soak five pounds of green corn in cold water over
night. Then put on fire in pot with one-half gallon of bouillon, and
cook until soft. Then strain through a fine sieve, put back in pot, add
one quart of boiling cream, and season with salt and a little Cayenne
pepper. Before serving add four ounces of sweet butter, and stir well
until melted.
=White beans, Bretonne.= Soak 3 pounds of white beans in cold water over
night. Put in a vessel with three quarts of water, a ham bone, a bouquet
garni, and a small handful of salt. Boil until soft, then remove the ham
bone and bouquet, and drain off the water. Chop three large onions very
fine, put in casserole with three ounces of butter, and simmer until
cooked, then add a teaspoonful of chopped garlic and heat through, pour
in a cupful of puree of tomatoes and some chopped parsley, add the
beans, season well with fresh-ground black pepper, and cook for ten
minutes.
=Leg of mutton, Bretonne.= Roast leg of mutton garnished with beans
Bretonne.
=Matelote of fish.= Take the solid meat of any kind of fresh fish such
as bass, carp, perch, etc., and cut about four pounds in slices two
inches thick. Put in buttered pan, season with salt and pepper, add one
pint of claret, one cup of stock, fish broth, or water, and a bouquet
garni. Cover, put over a slow fire and boil for about twenty minutes, or
until soft. Put the fish in a deep dish, cover with matelote sauce, and
garnish with boiled ecrevisses. To make the matelote sauce put three
ounces of butter in a casserole and allow to become hot. Then add two
spoonfuls of flour, heat well, and then pour in the strained broth from
the fish, boil for ten minutes, add one spoonful of meat extract and one
teaspoonful of essence of anchovies, and strain. Peel one dozen very
small white onions, parboil then and fry in butter until soft. Add the
onions and one can of French mushrooms to the sauce, season well, and
boil.
=Sand tart (Sable).= One pound of sugar, one pound of flour, the yolks
of five eggs, six ounces of butter, and three tablespoonfuls of thick
sour milk in which has been dissolved one pinch of soda. Mix to a hard
dough and roll very thin. Beat the whites of two eggs and use to moisten
the top of the rolled dough. Cut in the desired shape, sprinkle with
sugar mixed with a little powdered cinnamon and chopped almonds, put on
buttered pan and bake quick.
MARCH 10
BREAKFAST
Sliced bananas with cream
Broiled finnan haddie
Baked potatoes
Rolls
Coffee
LUNCHEON
Eggs Renaissance
Mutton chops, Signora
Fried egg plant
Romaine salad
Meringued peaches Coffee
DINNER
Mock turtle soup
Oysters, Victor
Croustades Laguipierre
Roast capon, au jus
Fresh asparagus, Hollandaise
Champs Elysees potatoes
Escarole salad
Fancy ice cream
Assorted cakes Coffee
=Eggs Renaissance.= Put a little cream sauce in the bottom of a buttered
cocotte dish, add a raw egg, season with salt and pepper, then add a few
sliced canned mushrooms and sliced truffles, cover with cream sauce,
sprinkle with grated cheese, put bits of butter on top, and bake in
oven.
=Mutton chops, Signora.= Split open four mutton chops, season with salt
and pepper, put three slices of truffle in each chop and fold together,
roll in flour, then in beaten egg, and finally in bread crumbs. Fry the
chops for ten minutes in hot melted butter. Serve cream sauce to which
has been added some chopped truffles.
=Meringued peaches.= (Peche meringuee.) Cook one quarter pound of rice
in one quart of milk for about one-half hour. The rice should be stiff
when done. Add one pony of cream, one ounce of butter, two ounces of
sugar, and mix well. Spread on a dish about one inch deep, and place on
top some halved preserved peaches, or some fresh peaches cooked in
syrup. Make a meringue paste with the whites of four eggs beaten stiff
and a half pound of sugar. Cover the peaches with the meringue, using a
pastry bag with a fancy tube. Dust over with powdered sugar, and bake in
a rather cool oven until it becomes a little dry and brown.
=Oysters Victor.= Wash the heads of three fresh mushrooms, dry them in a
towel, and chop very fine, also chop very fine six walnuts and put in
salad bowl with the mushrooms, season with salt and pepper, add three
ounces of butter and a little chopped parsley, and mix well together.
Spread this paste on top of a dozen oysters on the half shell, and bake
in oven for about five minutes. Serve with halves of lemon.
=Croustades Laguipierre.= Use equal parts of chickens' livers, saute in
butter, sliced sweetbreads saute, boiled rooster combs, sliced green
olives, sliced truffles, and French mushrooms cut in two. Stir into hot
Madeira sauce, season well, and fill the croustades.
MARCH 11
BREAKFAST
Fresh strawberries with cream
Scrambled eggs with truffles
Crescents
Coffee
LUNCHEON
Hors d'oeuvres varies
Potato omelet
Roquefort cheese and crackers
Hungarian beef goulash
Coffee
DINNER
Consomme Du Barry
Queen olives
Fillet of sole, Turbigo
Veal kidney roast
Carrots in butter
Mashed potatoes
Chicory salad
Fried cream
Coffee
=Scrambled eggs with truffles.= Cut a truffle in small dices and put in
sauce pan, on the range, with one ounce of butter. When hot add six
beaten eggs, a little salt and pepper, one spoonful of cream, and then
scramble in the usual manner. Dish up and lay six slices of heated
truffles on top.
=Potato omelet.= Cut a boiled potato in small dices. Put one ounce of
butter in a frying pan with the potato, and fry until brown, then add
six beaten eggs, season with salt and pepper, and cook into an omelet in
the usual manner.
=Consomme Du Barry.= Boil a cauliflower in salt water. When done cut the
tips of the flowers from the stems and add to boiling consomme.
=Fillet of sole, Turbigo.= Cut the fillets from a sole, and remove the
skin. Spread with fish force meat, (see fish dumplings), fold in half,
place in buttered saute pan, season with salt and pepper, add one-half
glass of white wine, and boil. When done remove the fish to a platter;
add to the gravy in the pan one cup of white wine sauce, boil for ten
minutes, and strain. Cut the tail of a lobster in slices, heat them and
lay on top of fillets and cover with the sauce.
=Carrots in butter.= Wash and peel three dozen small French carrots, and
boil in two quarts of salted water. When done drain off the water, add
two ounces of sweet butter, and simmer for two minutes. Sprinkle with a
little chopped parsley.
=Fried cream.= One quart of milk, one-half pound of sugar, the yolks of
eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil
the milk with the vanilla bean. Mix the sugar, flour and the yolks of
the eggs, and then pour into the boiling milk. Continue cooking,
stirring all the time until stiff. Then pour into a flat pan in a layer
about three-quarters of an inch thick, allow to become cold, and then
cut into two inch squares. Roll in flour, then in beaten egg, and
finally in cake, macaroon, or bread crumbs, and fry in swimming lard
until brown. Serve dusted with powdered sugar, or with a lump of sugar
covered with brandy, and burning.