cover with hot water, add a cup of white wine vinegar, two carrots, two
onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme,
the green tops of a bunch of celery, and some salt. Simmer slowly for
three hours, or until when pricked with a fork it has the consistency of
jelly. Then peel and trim. Reduce the broth, and make a brown gravy,
adding a glass of Madeira wine. In another pan boil a dozen or so small
onions. Glace and simmer them in plenty of butter, but do not brown, add
a can of mushroom heads and quarter of a pound of salt pork that has
been boiled and diced, and simmer again. Add two tablespoonfuls of
minced parsley and a wine glass of sherry, then mix with the brown
Madeira sauce. Put the whole tongue on a platter, and pour the sauce
over it.
MARCH 12
BREAKFAST
Stewed rhubarb
Boiled eggs
Rolls
Coffee
LUNCHEON
Grapefruit with maraschino
Fried tomcods, Tartar
Broiled honeycomb tripe
Celery root, field and beet salad
Lyonnaise potatoes
Cherry tart Coffee
DINNER
Potage Lamballe Radishes
Bass, Dijonaise
Roast chicken
Fonds d'artichauts, Feypell
Julienne potatoes
Sliced tomatoes, French dressing
Vanilla ice cream
Cakes Coffee
=Bass, Dijonaise.= Put four fillets of bass in a buttered pan, season
with salt and pepper, sprinkle with two finely-chopped shallots, add
one-half cup of water, cover, and put in hot oven for fifteen minutes.
Then place the fillets on a platter, and reduce the broth until nearly
dry, add one spoonful of French mustard and two cups of cream sauce, and
boil for two minutes. Add some chopped chives, and pour over the fish.
=Fonds d'artichauts, Feypell.= (Artichoke bottoms, Feypell). Remove the
leaves, and trim the bottoms of twelve boiled artichokes. Cut six of
them into one-half inch squares. Prepare one cup of puree of fresh
mushrooms and one-half cup of grated cheese. Put in a saute pan one
ounce of fresh butter, and when hot add the cut-up artichoke bottoms,
and season with salt and pepper. Fry until of a light golden yellow
color, then add the grated cheese, mix well, add the mushrooms puree,
and boil for a minute or two. Finally stir in the yolk of an egg, mixing
quickly, and a little chopped parsley. Cover thickly the six whole
artichoke bottoms with this filling, place on a buttered dish or pan,
lay a thin slice of raw bacon about an inch and a half long on top of
each, and put in the oven and bake. Serve as a vegetable course with
Madeira or tomato sauce, or as a garnish, plain.
=Canape St. Francis.= Trim small pieces of toast, and cut in fancy
shapes, or circular. Spread with caviar. Place a slice of tomato on top
and over this strips of caviar. Place on lettuce leaves that have been
dressed with French dressing mixed with finely-chopped herbs.
=Potatoes Ritz.= Allow one large potato for each individual. Peel, and
cut into half-inch dices. Boil in salt water for ten minutes, drain, and
brown with butter. When done the potatoes should be in small free
pieces, and browned on all sides.
MARCH 13
BREAKFAST
Grapefruit marmalade
Buckwheat cakes
Breakfast sausages
Maple syrup
Rolls Coffee
LUNCHEON
Eggs gastronome
Calf's brains au beurre noir
Persillade potatoes
Hearts of lettuce, French dressing
French pastry Coffee
DINNER
Toke Point Oysters, mignonette
Potage Mongol
Ripe California olives
Fillet of sole, Villeroi
Roast loin of lamb, mint sauce
Asparagus Polonaise Potato salad
Savarin aux fruits Coffee
SUPPER
Yorkshire buck
Coffee
=Eggs gastronome.= Boil six eggs until hard, remove the shells, and cut
in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine
one can of French mushrooms, and add to the yolks, season with salt and
pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs
and a little chopped parsley, and mix well. Fill the hard-boiled whites
with this filling, put on a platter, cover with brown gravy and bake in
oven.
=Calf's brains au beurre noir.= Put two calf's brains in cold water and
leave for one hour; then remove the reddish-black outside skin with the
fingers, and put again in fresh cold water so the blood will run out,
and the brains remain white after being cooked. Now put in a casserole
two quarts of water, a heaping spoonful of salt, one-half glass of
vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for
five minutes, and then add the brains and boil for two minutes, then let
it stand in the hot broth for about one-half hour. Then remove the
brains, cut in two lengthwise and lay on a platter, sprinkle with salt
and fresh-ground black pepper, one spoonful of French capers, and a
little chopped parsley, chives and chervil. Put in a frying pan three
ounces of sweet butter and cook until very dark brown, nearly black; and
pour over the brains. Then put in the same pan one-third of a cup of
vinegar, let it become hot, and pour over the brains also.
=Potatoes persillade.= Cut two dozen potatoes to the shape of a small
egg. Put in a pot, cover with cold water, add a spoonful of salt, and
boil slowly so they will not break. When they are nearly soft drain off
the water, add one ounce of butter, cover, and simmer until the butter
is melted. Then sprinkle with chopped parsley.
=Fillet of sole, Villeroi.= Put the fillets of a large sole in a
buttered pan, add some salt and a glass of milk, bring to a boil, and
then set on the side of the stove for ten minutes; then remove the fish
to a platter. Mix in a cup one spoonful of flour and one spoonful of
butter; add this to the broth in the pan from which the fish has been
removed, and boil for five minutes; then add one cup of cream, and two
ounces of sweet butter and whip well until melted, season with salt and
pepper, and strain over the fish.
=Asparagus Polonaise.= Put four pounds of boiled fresh asparagus, (for
four persons), on a platter. In a frying pan put three ounces of fresh
butter, and one-half cup of fresh bread crumbs, and fry until the crumbs
are golden yellow. Then pour over the tips of the asparagus, sprinkle
with a little pepper and chopped parsley. A hard-boiled egg chopped
fine, may be added if desired.
=Boiled fresh asparagus.= Fresh asparagus should be peeled very thin
with a sharp knife, and well washed. If to be served hot, put in boiling
salt water over a hot fire about twenty minutes before serving. They
should not be cooked in advance. If to be served cold, as soon as the
asparagus is done pour a glass of cold water over them so they will not
continue cooking and become too soft. Allow to cool in the broth, and
before serving lay on a towel or napkin to allow the water to drip off.
MARCH 14
BREAKFAST
Baked beans, Boston style
Brown bread
Buttermilk
Coffee
LUNCHEON
Omelet with oysters
Veal chops, saute in butter
Puree of salad
Camembert cheese, crackers Coffee
DINNER
Little Neck clams
Chicken okra soup
Salted almonds
Aiguillettes of bass, Massena
Vol au vent Toulouse
Roast capon, giblet sauce
Stewed asparagus Chateau potatoes
Endives salad
Parfait Napolitain
Assorted cakes Coffee
=Puree of salad.= (Vegetable). Boil in salted water, lettuce or any
other kind of green salad. When done drain off the water and press
through a fine colander. Add butter and a little cream.
=Aiguillettes of bass, Massena.= Put four fillets of bass in a buttered
pan, season with salt and pepper; add one-half glass of white wine and
one-half glass of stock, bouillon, fish broth or water, cover with
buttered paper, and put in oven to bake. When done place the
aiguillettes on a platter and cover with the following sauce: Heat one
and one-half ounces of butter in a sauce pan, add one spoonful of flour
and allow to become brown, add the fish broth left from cooking the
bass, one spoonful of meat extract, and one-half spoonful of
Worcestershire sauce. Boil for ten minutes, then add one-half
teaspoonful of essence of anchovies, and strain through cheese cloth.
Boil one dozen clams and cut in two; cut half of the tail of a lobster
in small squares, and six heads of mushrooms cut in two. Put all of this
in the strained sauce, and season well.
=Giblet sauce.= Clean the giblets of chickens, turkeys, or other fowl,
boil in salt water, and chop. Put in casserole two chopped onions, and
two ounces of butter, and simmer for ten minutes, or until soft and
yellow. Then add one tablespoonful of flour, and simmer again until
brown. Add the gravy from a roast, the chopped giblets and a little of
the water the giblets were boiled in. Cook for half an hour, season with
salt and pepper and chopped parsley. A little sherry wine may be added
before serving, if desired.
=Stewed asparagus.= Cut up some asparagus tips and cook in a casserole
in salt water until soft. Mix a spoonful of flour and one ounce of
butter and add to the asparagus, with some of the water used for
boiling. Use only enough water to cover the asparagus. Sprinkle with
chopped parsley and pepper, and serve in a deep dish.
=White bean soup.= Soak a quart of beans over night. Put in a vessel
with four quarts of water, or a mild soup stock. Add a half pound of
lean bacon, and a shinbone, if desired. Start to boil rapidly, then
remove to back of stove and cook for several hours until the beans drop
to pieces. Skim from time to time. Meanwhile chop very fine an onion, a
carrot and a stalk of celery, and simmer in butter until they take on a
slightly brown color. Add a spoonful of flour, a potato cut in small
dices, and the water from the beans. Strain the beans, and to the puree
add the cooked vegetables; cut the bacon in small pieces, and cook all
together for twenty minutes. Season with salt, pepper and chopped
parsley.
MARCH 15
BREAKFAST
Bananas with cream
Scrambled eggs with asparagus tips
Toast
Coffee
LUNCHEON
Crab salad
Consomme in cups Cheese straws
Fried whitebait, remoulade
Lamb chops Saute potatoes
Escarole and chicory salad
Roquefort cheese, crackers Coffee
DINNER
Pot au feu
Loin of pork, baker's oven style
Mashed turnips
Celery root and field salad
Fancy ice cream
Assorted cakes Coffee
=Fried whitebait.= Wash the whitebait well and dry on a towel or napkin.
Roll in milk, then in flour, and fry in very hot swimming lard, just
enough to make them crisp. Lay them on a napkin, sprinkle with salt, and
garnish with fried parsley and quartered lemons. Serve brown bread and
butter sandwiches and sauce Tartar or remoulade.
=Pot au feu.= Put in a pot one brisket of beef; or five pounds of short
ribs of beef; two gallons of cold water, and a handful of salt. Bring
slowly to a boil and skim well, so the broth will remain clear. When the
boiling point is reached add two whole carrots, two turnips, three
stalks of leeks, one stalk of celery, a bouquet garni, one small head of
Savoy cabbage, and two large onions, all well washed. Bring to the
boiling point again, cover, and put on the side of the stove where it
will simmer slowly. The vegetables will be done before the meat, so when
they are cooked remove them and throw out the bouquet garni. Let the
beef cook until very soft. Cut the vegetables, with the exception of the
onions, in thin slices; and when the beef is done strain the broth over
the vegetables. Give it another boil, season well, add some chopped
chervil, and serve with toasted bread crusts, separate.
The boiled beef may be served as an extra course, usually after the
soup, if no fish is served.
=Loin of pork, baker's oven style.= For a large family, take eight
pounds of pork ribs, season with salt and pepper, rub with a piece of
garlic thoroughly, and put into a stoneware pot. Cut six large potatoes
in strips lengthwise and one inch square, slice three onions and add,
with three pints of water, a bay leaf and two cloves, to the meat. Your
baker will bake it for you in a brick oven, and it will be a dish quite
different from the usual roasted pork. If necessary, put it in your own
oven, baking for not less than four hours with a slow, even fire.
However, it is preferable to have it baked in a brick oven.
=Fried chicken, Vienna style.= Cut a chicken in six pieces; two legs,
two wings, and two pieces of breast. Season with salt and pepper, roll
in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in
a saute pan in two spoonfuls of hot butter, and fry. When done dish up
on a platter, garnish with corn fritters, and serve sauce supreme
separate.
=Peas, farmer style.= Shell enough peas to make two cupsful. Take twelve
firm large asparagus tips, an onion, a firm head of lettuce cut fine,
six small French carrots cut in two, three ounces of butter, a pinch of
salt and one of sugar. Add enough water to cover, and simmer slowly
until all the vegetables are thoroughly done.
MARCH 16
BREAKFAST
Grapefruit
Fried eggs
Dry toast
English breakfast tea
LUNCHEON
Sardines, vinaigrette
Paprika schnitzel with spaetzel
German apple cake
Coffee
DINNER
Blue Point oysters on half shell
Puree paysanne
Pompano saute, meuniere
Tame duckling, apple sauce
Young beets in butter
Sweet potatoes saute
Waldorf salad
Lemon pie
Coffee
=Sardines, vinaigrette.= Remove the skins from a can of sardines, and
arrange on a platter, on a lettuce leaf. Sprinkle with salt and
fresh-ground black pepper, pour a spoonful of vinaigre and one of olive
oil over them, and sprinkle with chopped parsley. Garnish with a lemon
cut in half, two hard-boiled eggs cut in two, some chopped onion on a
small leaf of lettuce, and another small leaf filled with small French
capers.
=Puree paysanne.= (Soup). Slice a carrot, an onion, a turnip, one-half
of a stalk of celery, two stalks of leeks, three leaves of cabbage,
one-half pound of squash or other fresh vegetable such as asparagus or
tomatoes. Put them in a vessel with one-half pound of fresh peas, and
one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon
and cook until soft. Strain through a fine colander, put back in the
vessel, bring to a boil, season with salt and pepper, add two ounces of
butter and mix well.
=Young beets in butter.= Cut some young boiled beets in thin slices, put
in saute pan with butter, season with salt and pepper, and simmer for a
few minutes.
=Fillet of sole, Villeroi.= Put the fillets of a large sole in a
buttered pan, add some salt and a glass of milk, and bring to a boil,
then set on side of stove for ten minutes. Then remove the fillets to a
platter. Mix in a cup one spoonful of flour and one spoonful of butter,
and add this to the milk broth in the pan, which has been kept boiling,
and cook for five minutes. Then add one cup of cream and two ounces of
sweet butter, whip well until melted, season with salt and pepper, and
strain over the fish.
=Sponge cake.= One-half pound of sugar, six yolks of egg and six whole
eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks
and sugar over a slow fire until blood warm. Then remove and continue
beating until cold and very light and spongy. Then add the flour and
vanilla, or other flavoring, and mix lightly. Put into paper-lined
moulds or pan, and bake in medium hot oven. Serve with powdered sugar
dusted on top, or frosted.
=Caroline cake.= (Chocolate or coffee). Make a dough as for cream puffs,
and dress on a pan in drops about quarter the size as for regular cream
puffs. Bake in a moderate oven; when done make a hole in the bottom of
each with a pointed stick, and fill with pastry cream, or sweetened
whipped cream. Place on a wire grill about one-quarter inch apart, and
glace with chocolate or coffee icing. Let the icing dry, and serve in
paper cases.
MARCH 17
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Chocolate with whipped cream
LUNCHEON
Eggs Princesse
Chicken saute, Hongroise
Mashed potatoes
Lettuce salad
Brie cheese and crackers
Coffee
DINNER
Little Neck clams
Consomme Camino
Fillet of bass, Menton
Roast leg of lamb
String beans
Chateau potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of
small croustades, lay a poached egg on top, and cover with sauce
Perigueux.
=Chicken saute, Hongroise.= Joint a chicken and put in a saute pan with
two ounces of butter, season with salt and a little paprika, simmer for
five minutes; then add a sliced onion and simmer slowly for ten minutes
with the cover over the pan. Then add a cup of cream and cook for four
minutes, and add one-half cup of cream sauce. Remove the chicken to a
platter, pour the sauce over it, and garnish both ends of the platter
with macedoine of vegetables.
=Macedoine of vegetables.= Macedoine is a mixture of vegetables, and may
be obtained in cans, but is easily made at home. If the canned sort is
used drain off the juice, put in casserole in cold water, bring to a
boil, and then drain off the water, season with salt and pepper, and
simmer for a minute or so. To make macedoine, use equal parts of
carrots, turnips, string beans, cut in squares about one-quarter inch in
diameter, and peas and flageolet beans. Boil each separately in salt
water, and mix afterwards, season with salt and pepper and one ounce of
butter, and simmer as above. Flageolet beans come in cans, or dry like
dry peas. They may be omitted if desired.
=Consomme Camino.= Boil one-quarter of a pound of macaroni in salt
water; when soft, drain, and cool in cold water. Then cut in small
pieces about one-half inch in length, and serve in a quart of consomme.
Serve grated cheese separate.
=Fillet of bass, Menton.= Cut four fillets of bass; and prepare some
fish dumpling mixture. Spread some of the mixture over the fillets, and
fold in half, place in buttered saute pan, add a little salt and
one-half glass of white wine, cover with buttered paper, and place in
oven for fifteen minutes. Dish up on a platter and cover with white wine
sauce.
=Beans, Normandy.= Soak two pounds beans over night, then put to boil
with three pints of water, sliced carrot, a yellow turnip, an onion, and
a bouquet garni, season with salt, and cook for an hour. Put two big
spoonfuls of butter and a spoonful of flour in a pan, and make a creamy
sauce by adding the water from the beans. Now fill a baking dish; first
a layer of sliced potatoes mixed with minced onions, then the
semi-cooked beans, then potatoes, and so on until filled. Then add half
a glass of white vinegar and bake until the potatoes are done, by which
time the beans will be done also.
MARCH 18
BREAKFAST
Baked apple with cream
Fried hominy
Bar le Duc jelly
Rolls
Coffee
LUNCHEON
Oranges en supreme
Clam broth in cup
Fillet of sole, Orly
Tripe and oysters in cream
Baked potatoes
Diplomate pudding
Coffee
DINNER
Cream of celery
Pompano, Cafe Anglaise
Chicken saute, Portugaise
Fresh asparagus, Hollandaise
Julienne potatoes
Romaine salad
Sponge cake
Compote of mixed fruits
Coffee
=Orange en supreme.= Slice six oranges, put in bowl with three spoonfuls
of powdered sugar and two ponys of Curacao, let stand for thirty
minutes, and serve in supreme glasses.
=Fillet of sole, Orly.= Roll four fillets of sole in the form of cigars,
put in flour, then in beaten eggs, and finally in bread crumbs, and fry
in hot swimming lard. When done lay on napkin, garnish with quartered
lemon and fried parsley, and serve tomato sauce separate.
=Diplomate pudding.= Take sponge, or any kind of left over cake and cut
in small pieces, using enough to fill a pudding mould. Add about a
teaspoonful of chopped candied fruit to each person. Make a custard with
one quart of milk, six eggs and a half pound of sugar; pour over the
cake in the mould, and bake. Serve with brandy sauce with some chopped
candied fruit in it.
=Pompano, Cafe Anglaise.= Put four small whole pompano and four fillets
of pompano in a buttered saute pan, and season with salt and pepper. Put
in another vessel one dozen clams and one dozen oysters, with their own
juice, and bring to a boil. Then strain the broth over the pompano and
boil until done. Remove the fish to platter, reduce the broth, then add
one cup of cream sauce and one cup of white wine sauce, and strain. Put
the oysters and clams and one dozen ecrevisse tails in the sauce and
pour over the fish. The sauce should be well seasoned. Garnish with
small fried fillets of sole.
=Small fried fillets of sole.= Cut fillets of sole into small strips
about one-quarter inch thick and two inches long, roll in milk and then
in flour, and fry in hot swimming lard. When crisp take out of the fat
and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole,
or use as a garnish for fish.
=Chicken saute, Portugaise.= Joint a chicken and season with salt and
pepper. Put in saute pan one spoonful of olive oil and one of butter,
heat, add the chicken, and saute until golden yellow; then add three
finely chopped shallots and simmer for a minute; add one can of French,
or one-half pound of fresh mushrooms saute in butter; two peeled and
quartered tomatoes, or the same amount of canned ones, using the pulp
only, and simmer for five minutes. Add one cup of tomato sauce, and
simmer again for five minutes. Put the chicken on a platter, pour the
sauce with its garnishing on top, and sprinkle with chopped parsley. A
little chopped garlic may be added at the same time as the chopped
shallots, if desired.
MARCH 19
BREAKFAST
Preserved figs with cream
Scrambled eggs with parsley
Puff paste crescents
Oolong tea
LUNCHEON
Eggs Du Barry
Boiled ham, Leonard
Stewed tomatoes, Brazilian
Mashed potatoes
Roquefort cheese, crackers Coffee
DINNER
Velvet soup
Ripe California olives
Skatefish au beurre noir
Baked chicken with rice
Chiffonnade salad
Bavarois a la vanille
Assorted cakes Coffee
=Baked chicken with rice.= Put in a saucepan a fat hen with all of its
fat, cover with hot water, season with salt, and when it comes to a
boil, skim off the foam but leave the fat. Add a soup bouquet with the
addition of some spices and a bay leaf. When the hen is half done, which
will be in about an hour, remove the bouquet, and add a cup of washed
rice. Boil until the rice is nearly done, by which time it has absorbed
most of the broth; then put into a porcelain baking dish and bake until
brown.
=Eggs Du Barry.= Line an egg cocotte with a forcemeat made of truffles
and beef tongue, drop an egg into this, set the dish in hot water and
cook in the oven for from five to ten minutes. When done cover with hot
puree of cauliflower.
=Puree of cauliflower.= Boil a head of cauliflower in salted water. When
soft drain off the water and press the cauliflower through a fine
colander. Season with salt and pepper, and add a spoonful of cream
sauce.
=Forcemeat of truffles and tongue.= Put through a fine sieve two slices
of beef tongue, then add a truffle chopped fine, the yolk of one egg,
and a little pepper.
=Boiled ham, a la Leonard.= Soak a smoked ham in cold water for twelve
hours, after having cut off the handle bone and shortening the hip bone.
Set on the fire and bring to the boiling point very gradually, then
drain off the water, and replace with water of tepid warmth. Add four or
five carrots, two bay leaves, a small bunch of thyme, sage and basil and
a bunch of celery tops, all tied in a bunch. Season with mace, cloves
and pepper berries, let it come to bubbling heat, and then set on back
of stove, where it may simmer at an even temperature. When done;
allowing about a quarter of an hour for each pound of meat; peel, and
serve with a sauce made of some clear soup stock, Madeira sauce, three
spoonfuls of molasses and a spoonful of French mustard. The ham should
be basted frequently while cooking.
=Velvet soup.= Mince fine the red part of a few carrots, stew them with
butter, salt, sugar and a little broth. When done strain through a
sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls
of tapioca, let it stand for twenty-five minutes on the side of the
fire, skimming well. At the last minute before serving add the carrot
puree, season, boil up once or twice more, and serve in a tureen.
=Tomato stew, Brazilian.= Dice a piece of white bread and simmer with
two ounces of butter, slightly browning it. Add four peeled tomatoes and
a can of Lima beans with the water drained off, and season. Then add a
half cup of chicken broth or well-flavored stock, and simmer for twenty
minutes.
MARCH 20
BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Raisin cocktail
Consomme in cups
Broiled shad roe with bacon
Cold roast beef
Cole slaw
French pastry
Coffee
DINNER
Puree Celestine
Radishes
Paupiettes of bass
Mutton chops, Milanaise
Peas, farmer style
Homemade apple pudding
Coffee
=Broiled shad roe with bacon.= Season four shad roes with salt and
pepper, lay in oil, and broil. When done place on platter and cover with
maitre d'hotel sauce. Lay eight crisp-broiled slices of bacon on top of
the roe, and garnish with quartered lemon and parsley.
=Puree Celestine.= Same as puree of potatoes.