bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh
raspberries and two spoonfuls of powdered sugar, and strain through a
fine colander. Have all very cold. Put the grapefruit in glasses and
pour the fresh fruit sauce over it.
=Fillet of sand dabs, fried.= Cut the fillets from four sand dabs,
season with salt and pepper, roll in flour, then in beaten eggs, then in
bread crumbs, and fry in hot swimming lard. When done serve on napkins
with fried parsley and quartered lemons. Serve sauce Tartar or sauce
verte separate.
=Sauce verte.= In a mortar mash equal parts of chives, chervil and
parsley. When very fine add some mayonnaise sauce, mix well, and strain
through a cheese cloth. Season well before serving.
=Leberkloese (liver dumplings).= Remove the skin from a calf's liver of
good size, and scrape well with a fork to remove all the nerves. Then
put in a bowl and add four cups of fresh bread crumbs, three eggs, a
little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one
chopped onion and four chopped shallots fried in butter, a teaspoonful
of chopped thyme leaves, and one bay leaf chopped almost to a powder.
Mix all well together, and drop with a soupspoon into boiling bouillon
or salt water, and cook slowly for about twelve minutes. Place on a
platter with a little brown gravy; or, in a pan put three ounces of
butter with one cup of bread cut in small squares and fry until nice and
yellow, then pour over the dumplings, and sprinkle chopped parsley on
top.
=Tenderloin steak, Polonaise.= Broil the steak, put on a platter, cover
with maitre d'hotel sauce, and garnish with cauliflower Polonaise.
APRIL 26
BREAKFAST
Sliced oranges
Ham and eggs
Rolls
Coffee
LUNCHEON
Eggs gourmet
Honeycomb tripe with cream and peppers
Baked potatoes
Fresh vegetable salad
Imperial pancake
Demi tasse
DINNER
Consomme a la Russe
Salted Brazil nuts
Frogs' legs, saute a sec
Breast of tame duck, Virginia style
Fried apples
Wax beans in butter
Romaine salad
Neapolitan ice cream
Assorted cakes
Coffee
SUPPER
Angels on horseback
Chicken a la King
Coffee
=Eggs gourmet.= Spread some terrine de foie gras on four pieces of
toast, lay a poached egg on top of each piece, and cover with sauce
Perigord.
=Honeycomb tripe with cream and peppers.= Cut three pounds of tripe in
strips about two inches long and one-half inch wide, and put in
casserole with cold water and a spoonful of salt. Bring to a boil and
cook for ten minutes. Then drain off the water, add one pint of milk,
season with salt, and boil for thirty minutes. Cut six green peppers in
small squares, and put in casserole with three ounces of butter, simmer
until done, then add one pint of cream sauce, boil for a minute, and add
to the tripe. Boil together for five minutes.
=Imperial pancakes.= Make some thin pancakes, and cut in circular shapes
with a three-inch round cutter. With the same cutter cut some sponge
cake, and about one-half inch thick. Put some apple sauce on top of the
cake, then one of the round pieces of pancake, and repeat until you have
four layers with the pancake on top. Decorate with meringue paste, with
a pastry bag and a fancy tube, and form in the shape of a crown on top.
Put in oven to give a light color.
=Consomme a la Russe.= To consomme brunoise add a spoonful of boiled
barley and a few squares of boiled smoked beef tongue for each person.
=Breast of tame duck.= Cut the breasts from a tame duck, season with
salt and pepper. Put a piece of butter in a saute pan, add the breasts
and saute for about fifteen minutes if the duck is a young one. Serve on
a platter covered with sauce Colbert.
=Breast of duck, Virginia style.= Broil two slices of Virginia ham and
lay on top of the breasts prepared as above.
=Boiled wax beans.= Cut the strings from both sides of the beans, and
cut the beans in two. Boil in salted water until done, then drain off
the water, and to each pound of beans add two ounces of butter and a
little salt and pepper. Simmer for a few minutes, and sprinkle with
chopped parsley before serving.
=Angels on horseback.= Select large eastern oysters, wrap a slice of
thin raw bacon around each oyster, and fasten with a wooden toothpick.
Dip them in beaten eggs mixed with a little Worcestershire and English
mustard, then roll in fresh bread crumbs, and place in a buttered saute
pan with bits of butter on top of each oyster. Bake in hot oven for
about eight minutes, and serve on toast. Pour maitre d'hotel sauce on
top, and garnish with parsley in branches and halves of lemon.
APRIL 27
BREAKFAST
Grapefruit juice
Oatmeal and cream
Rolls
Cocoa
LUNCHEON
Poached eggs, d'Artois
Turkey hash in cream
Alligator pear salad
Vanilla meringue pie
Demi tasse
DINNER
Puree of green asparagus
Lyon sausage. Radishes
Fillet of turbot, Windsor
Leg of mutton, Choiseul
O'Brien potatoes
Escarole and chicory salad
Jam roll pudding
Coffee
=Poached eggs, d'Artois.= Place the poached eggs on toast and pour thick
tomato sauce over them.
=Puree of green asparagus.= Heat in a casserole three ounces of butter,
then add three ounces of flour and four pounds of green asparagus cut in
small pieces, one quart of milk, one quart of chicken broth or bouillon,
a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for
an hour, and strain through a very fine sieve. Then put back in
casserole and add the yolks of two eggs mixed with one cup of cream. Cut
some bread in small squares, fry in butter, and add just before serving.
=Fillet of turbot, Windsor.= Cut six fillets of fish, put in a buttered
saute pan, season with salt and white pepper, add one-half glass of
white wine and one-half glass of stock, cover with buttered manilla
paper, and boil until done. Make a white wine sauce and add to it one
dozen parboiled oysters and the tail of a lobster cut in slices. Place
the fillets on a platter, pour the sauce over them, and garnish with six
fried shrimps.
=Leg of mutton, Choiseul.= Roast leg of mutton, sauce Madere, garnished
with small croustades of puree of peas and puree of spinach, and fresh
mushrooms saute in butter.
=Jam roll pudding.= Mince fine one pound of suet, add a pound of flour,
a pinch of salt and a cup of milk, making a rather hard dough. Roll out
to the thickness of a quarter of an inch or less. Cover evenly with a
layer of any kind of fruit jam, then roll up like a sausage, wrap in a
wet cloth, tie with a string so it will not become loose, and steam for
an hour. Cut into individual pieces, and serve warm, with hard and soft
sauces.
=Peach Norelli.= Fill two meringue shells with a small tablespoonful of
vanilla ice cream. On a fancy plate place an ice cold whole preserved
peach, or a fresh peach that has been cooked in syrup. On two sides of
the peach press the filled meringue shells, decorate the center with
whipped cream, and on the top place a whole marron glace.
APRIL 28
BREAKFAST
Honey in comb
Plain scrambled eggs
Buttered toast
Coffee
LUNCHEON
Stuffed tomatoes with anchovies
Clam broth in cups
Cheese straws
Planked shad and roe
Cucumber salad
Roquefort cheese with crackers
Coffee
DINNER
Consomme Celestine
Brook trout saute, miller style
Larded tenderloin of beef, Montpasson
Onion glaces
Quartered artichokes
Parisian potatoes
Field salad
Meringue glacee au chocolat
Coffee
=Consomme Celestine.= Make some thin pancakes, cut in strips like
matches, and serve in consomme.
=Larded tenderloin of beef.= Lard a tenderloin of beef, after removing
the fat and skin. Put in a roasting pan with a sliced onion, carrot,
celery, a little leek, parsley, one bay leaf, six cloves, and one
spoonful of whole black peppers. Put some small bits of butter on top of
the tenderloin, season with salt and pepper, and place in a hot oven.
Baste frequently. After the fillet is done remove to a platter, place
the pan on top of the stove and take off the fat except about one
spoonful. Then add one spoonful of flour, stir well, and add two cups of
stock and a spoonful of meat extract, season with salt and pepper, boil
for five minutes, and strain. Add one-half glass of good Madeira wine,
pour half of the sauce over the tenderloin, and serve the rest in a
sauceboat.
=Larded tenderloin of beef, Montbasson.= Cook the tenderloin as above,
but serve with sauce Madere, and garnish with a bouquet of quartered
artichokes, glaced onions, and Parisian potatoes.
=Quartered artichokes.= Cut four large artichokes in quarters, remove
the fuzzy parts on the inside, and immediately rub the quarters with
lemon so they will not become black. Boil in salt water until soft.
=Pears Bourdaloue.= Peel and cook some nice pears in a light syrup,
which can be made of one pint of water and one pound of sugar. Mix a
half pound of sugar with the yolks of eight eggs and two ounces of
flour. Boil one quart of milk with half of a vanilla bean, and pour into
the yolks and sugar, and cook until it thickens. Add two ounces of sweet
butter and mix well, making a nice smooth cream. Put some of this cream
on a plate and put the cooked pears on top. The pears may be cut in half
and cored, if desired. Cover the pears with the rest of the cream,
sprinkle some macaroon crumbs on top, and put in a hot oven to brown.
Serve very hot.
APRIL 29
BREAKFAST
Strawberries with cream
Fried hominy
Country sausages
Rolls
Coffee
LUNCHEON
Pickled salmon, St. Francis
Eggs, Commodore
Hashed fillet of beef, Sam Ward
Cocoanut custard pie
Demi tasse
DINNER
Cream of parsnips
Ripe olives
Tomcods, Montmorency
Chicken saute, Madeleine
Alligator pear salad
Omelette au cognac Coffee
=Pickled salmon, St. Francis.= Cut in small pieces two pounds of raw
salmon and put in saute pan, add a can of sliced cepes, a cupful of
sliced sour pickles, one-half cup of sliced green olives, a glass of
white wine, a pint of tomato ketchup, one spoonful of salt, one
tablespoonful of paprika, and four peeled tomatoes, squeezed and cut in
small pieces. Put on fire, bring to the boiling point, set on back of
the stove and let stand for a half hour. Then put in earthen jar and
place in ice box. Serve cold.
=Eggs, Commodore.= Cook the eggs en cocotte, just before serving pour a
little Bearnaise sauce on top.
=Hashed fillet of beef, Sam Ward.= Take the unused portions of roasted
or larded tenderloin of beef and cut in small squares. Also an equal
amount of boiled potatoes cut in the same way. In a saute pan put one
chopped onion and two green peppers cut in small dices, with two ounces
of butter. Simmer until soft, then add the potato and meat, one cup of
bouillon, or two cups, if necessary, season with salt, cover, put in
oven and cook for thirty minutes. Serve on platter with chopped parsley
on top, and garnished with small pieces of toast.
=Cream of parsnips.= Peel and slice six parsnips and put in vessel with
one pint of chicken broth, boil, and when soft add one pint of cream
sauce. Boil for ten minutes and then pass through a fine sieve. Put back
in vessel, add one pint of thick cream, season with salt and pepper, and
add two ounces of sweet butter before serving.
=Tomcods, Montmorency.= Put four tomcods on a buttered flat saute pan,
season with salt and pepper, put four canned heads of mushrooms on top
of each fish, cover with Italian sauce, sprinkle with a little grated
cheese, put small bits of butter on top, and bake in a moderate oven for
twenty minutes. Before serving pour the juice of two lemons over the
fish, sprinkle with chopped parsley, and serve in same pan.
=Chicken saute, Madeleine.= Joint two spring chickens and put in saute
pan with three ounces of butter, season with salt and pepper, and then
simmer for five minutes. Then sprinkle two spoonfuls of sifted flour
over the chicken and simmer for two minutes. Add one pint of boiling
milk and boil for ten minutes. Then remove the chicken to a platter,
bring the sauce to a boil, add one cup of cream, and strain over the
chicken. See that the sauce is well seasoned. Sprinkle about one and
one-half cupfuls of macedoine vegetables over all.
=Omelet au cognac.= Sprinkle a plain omelet with plenty of powdered
sugar, burn with a red-hot poker, pour two ponies of cognac around the
omelet, and set afire before bringing to the table.
APRIL 30
BREAKFAST
Raspberries with cream
Waffles
Chocolate with whipped cream
Crescents
LUNCHEON
Grapefruit en supreme
Eggs a la Turque
Chickens' legs, deviled
Asparagus Hollandaise
Gauffrette potatoes
Apple pie
American cheese
Coffee
DINNER
Consomme printanier royal
Salted almonds
Halibut, Richmond
Roast tame duck with olive sauce
Sweet potatoes, country style
Stewed tomatoes, family fashion.
Cold asparagus, mayonnaise
Biscuit Tortoni
Assorted cakes
Coffee
=Eggs a la Turque.= To shirred eggs add a few chickens' livers saute, in
brown gravy. Place a slice of truffle on top of each egg.
=Deviled chickens' legs.= Left over boiled or broiled chickens' legs may
be utilized. Season with salt and pepper, spread with a little French
mustard mixed with a little powdered mustard and Worcestershire sauce.
Roll in fresh bread crumbs, and broil over a slow fire. When done serve
on a platter with devil sauce, or sauce poivrade.
=Devil sauce.= In a casserole put one chopped shallot and one ounce of
butter, and merely warm, then add the juice of a lemon, one spoonful of
French mustard, one spoonful of Worcestershire sauce, and one pint of
brown gravy. Season with salt and pepper, boil for five minutes, and
strain.
=Consomme printanier.= Cut all kinds of spring vegetables in fancy or
dice shapes, boil in salt water, and serve in hot consomme. Just before
serving add some small leaves of chervil. The vegetables commonly used
are carrots, turnips, peas, string beans, small green asparagus tips,
small flowers of cauliflower, etc.
=Halibut, Richmond.= Make a border with a potato croquette preparation,
around a silver platter. Remove the skin and bones from two pounds of
halibut and boil in salt water for ten minutes. Then put in vessel, add
one-half pint of cream and one pint of cream sauce, season with salt and
Cayenne pepper, and boil together for five minutes. Then place inside
the border on the silver platter, sprinkle with grated cheese, put small
bits of butter on top, and bake in oven until nicely colored.
=Olive sauce.= Remove the stones from twenty-four green olives, cut the
olives in two, and put in a casserole with a glass of sherry or Madeira
wine, and boil until nearly dry. Then add one pint of brown gravy,
season with salt and a little Cayenne pepper, and boil for five minutes.
Serve with any meat.
=Stewed tomatoes, family fashion.= Peel six tomatoes and cut each in
eight pieces. Put in a casserole with three ounces of butter, season
with salt and pepper, add a pinch of sugar and two slices of bread cut
in small squares, cover, and simmer on a slow fire for about forty
minutes.
MAY 1
BREAKFAST
Stewed prunes
Melba toast
Ceylon tea
LUNCHEON
Little Neck clam cocktail
Broiled striped bass, maitre d'hotel
Potatoes natural
Lettuce and tomato salad
French pancakes
Coffee
DINNER
Bisque of crabs
Radishes
Fillet of sole, Marguery
Vol au vent of salmon, Genoise
Planked shad and roe
Cucumber salad
Fancy ice cream
Alsatian wafers
Demi tasse
SUPPER
Canape of sardines
Yorkshire buck
Coffee
=Fillet of sole, Marguery.= Put four fillets of sole in a buttered saute
pan. Season each fillet with salt and a little Cayenne pepper, add
one-half glass of white wine, and cover with buttered manilla paper. Put
in oven and cook for six minutes. Remove the fillets to a buttered
silver platter, place six boiled mussels and one head of canned
mushrooms on top of each fillet. Now add to what wine is left in the
sauce pan, one spoonful of white wine sauce, and bring to a boil, and
bind with the yolks of two eggs and two ounces of butter. Stir well so
the butter will be thoroughly melted. Strain and pour over the fish,
sprinkle with grated bread crusts, and bake in a very hot oven just long
enough to acquire a light golden color.
=Vol au vent of salmon, Genoise.= Make one large, or four individual,
vol au vent shells. Boil one pound of salmon in salted water; when done
cut in pieces one inch square, put in casserole, cover with one-half
pint of Genoise sauce, add eight heads of canned mushrooms, season well,
and fill the shells.
=Chicken saute, Montpensier.= Joint a spring chicken and season with
salt and pepper. Melt in a saute pan one ounce of butter; when hot add
the chicken and saute until nice and brown. Then sprinkle with one-half
spoonful of flour and let that get brown; add one-half cup of bouillon
and a spoonful of meat extract, and simmer without being covered for
five minutes. Then remove the chicken to a platter, season the sauce
well and pour over it. Garnish with quartered tomatoes sauteed in
butter, and chopped parsley and chives, and also with small pieces of
bread cut in heart shapes and fried in butter.
=Yorkshire buck.= Welsh rabbit on anchovy toast with a poached egg and
two strips of broiled bacon on top.
MAY 2
BREAKFAST
Cherries
Omelet with bacon
Rolls
Coffee
LUNCHEON
Stuffed eggs, mayonnaise sauce
Broiled spareribs with lentils
Breast of squab, sauce Perigord
Potato croquettes
Port de Salut cheese with crackers
Coffee
DINNER
Farina soup, Francis Joseph
Fillet of flounder, Pompadour
Larded sirloin of beef, D'Orsay
Artichokes jardiniere
Rissolees potatoes
Romaine salad
Burgundy wine jelly
Assorted cakes
Coffee
=Breast of squab, Perigord.= Cut the breasts from four squabs, season
with salt and pepper, roll in flour, and fry in saute pan in three
ounces of butter. When done place on toast and cover with sauce
Perigord.
=Fillet of flounder, Pompadour.= Cut the fillets from a flounder and
place them on a china platter, season with salt, pepper, the juice of a
lemon, and a spoonful of olive oil. Set in the ice box for twelve hours;
then take out and roll in flour, then in beaten eggs, and finally in
bread crumbs, and fry in swimming lard. When done place on a platter on
a napkin, and garnish with fried parsley and quartered lemons. Make a
sauce of six fillets of anchovies cut in small slices, mixed with sauce
Tartare, well seasoned, and serve separate.
=Artichokes jardiniere.= Boiled artichoke bottoms filled with macedoine
of vegetables.
=Farina soup, Francis Joseph.= Roast a pheasant in the oven for five
minutes to obtain a slight color, then put in fresh-prepared consomme
and boil until soft. Then strain the consomme, bring to a boil, add
three pints of farina and boil for fifteen minutes. Then bind with the
yolks of two eggs and one-half cup of cream, add a glass of sherry wine,
one spoonful of grated cheese; season with salt, a little cayenne pepper
and the juice of a lemon. Cut the breast of the pheasant in thin slices
and put in the soup tureen and pour the soup over it; give it a sprinkle
of chopped parsley, and serve hot.
MAY 3
BREAKFAST
Baked apples with cream
Buckwheat cakes, maple syrup
Rolls
English breakfast tea
LUNCHEON
Supreme of oysters, St. Francis
Eggs Malakoff
Broiled chicken
Souffle potatoes
Lettuce salad
Old fashioned strawberry shortcake
Coffee
DINNER
Consomme chiffonnade
Ripe California olives
Fillet of smelts, Stanley
Chicken saute, Demidoff
Turnips glaces
Potato croquettes
Endives salad
Biscuit glace, au peppermint
Macaroons
Coffee
=Supreme of oysters, St. Francis.= For about eight people. Use twenty
California oysters or seven Eastern oysters for each person. Serve like
an oyster cocktail in grapefruit supreme glasses in the following sauce:
Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of
Worcestershire sauce, one teaspoonful of lemon juice, season with salt,
a dash of tobasco, and paprika. The cream should be added last. Keep the
sauce on ice until needed.
=Eggs, Malakoff.= Spread some fresh caviar on four pieces of toast, lay
a poached egg on each, and cover the eggs with horseradish sauce and
cream.
=Consomme chiffonnade.= Cut equal parts of lettuce and sorrel in
Julienne style, put in casserole, cover with water, bring to a boil,
then drain off water and allow to become cool. Then put back in
casserole, add two quarts of consomme, and boil very slowly for about
thirty minutes. Before serving add a little chopped parsley and chervil.
=Fillet of smelts, Stanley.= Split six smelts, remove the bones, season
with salt and pepper, place in a buttered saute pan, add one-half glass
of white wine, and cover with buttered paper. Bake in oven for five
minutes, and then place the fillets on a platter. Make a cardinal sauce
but add to it the tail of a lobster cut in small squares, twelve slices
of truffles, and six heads of canned mushrooms, sliced. Pour over the
fish.
=Cardinal sauce.= One pint of sauce au vin blanc; bring to a boil and
stir in two spoonfuls of lobster butter.
=Chicken saute, Demidoff.= Joint a spring chicken, season with salt and
pepper and put in saute pan with two ounces of butter. Heat, add the
chicken, and saute on both sides for fifteen minutes. Then add a cup of
Madeira sauce, and dress on a platter with sauce over it. Garnish the
platter with turnips glace; onions glace; queen olives with the stones
removed, and warmed in sherry wine; and French carrots.
MAY 4
BREAKFAST
Raspberries with cream
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Canape Riga
Sand dabs, meuniere
Ox tail braise
Noodles Polonaise
Cole slaw, 1,000 Island dressing
Lemon custard pie
Coffee
DINNER
Puree of red kidney beans
Radishes
Fillet of halibut, Bristol
Sweetbreads braise, Zurich
New peas, au cerfeuil
Julienne potatoes
Roast chicken, au jus
Lettuce and grapefruit salad
Savarin Mirabelle
Coffee
=Ox tail braise.= Cut two ox tails in pieces three inches long, wash
well and dry with a towel or cloth. Season with salt and pepper. In a
casserole put three ounces of butter, put on the stove, and when hot add
the ox tail. Saute until nice and brown, then add three spoonfuls of
flour, and let that become brown also. Then add one quart of boiling
water, a bouquet garni, a little salt, one-half can of tomatoes, or four
chopped fresh tomatoes, one piece of garlic, an onion and a carrot.
Cover the casserole and put in the oven until the ox tail is soft. It
will require two or three hours. When done remove the ox tail to a
platter, reduce the sauce, season well, and strain over the ox tail on
the platter.
=Puree of kidney beans.= Soak three pounds of dry red kidney beans in
cold water over night. Then put on fire with two quarts of cold water, a
handful of salt, a ham bone, an onion, a carrot and a bouquet garni.
Skim well, and when it boils, cover and cook until soft. Remove the ham
bone, carrot, onion, and bouquet garni, and strain the beans through a
fine sieve. Put back in casserole, boil again, then season with salt and
pepper, and add three ounces of butter, little by little, and stir well
until thoroughly melted. Serve with bread cut in small squares and fried
in butter.
=Fillet of halibut, Bristol.= Put four fillets of halibut in a buttered
saute pan, season with salt and pepper, cover with buttered paper, add
one-half glass of milk and water mixed, and cook. When done place the
fish on a buttered platter, garnish with two dozen parboiled oysters,
and cover all with cream sauce. Sprinkle with grated cheese, put small
bits of butter on top, put in oven and bake until colored.
=Sweetbreads braise, Zurich.= Put some braised sweetbreads on a platter
and garnish with croustades financiere and sauce Madere.
MAY 5
BREAKFAST
Gooseberries in cream
Waffles
Honey in comb
Coffee
LUNCHEON
Oranges en supreme au Curacao
Clam broth in cups
Cheese straws
Broiled squab on toast
Olivette potatoes
Cold asparagus, mustard sauce
Chocolate eclairs
Coffee
DINNER
Consomme croute au pot
Crab legs, Josephine
Fillet of beef, Cendrillon
Pate de foie gras
Hearts of lettuce
Omelet with fresh strawberries
Demi tasse
=Oranges en supreme au Curacao.= Slice two oranges, sprinkle with a
spoonful of powdered sugar, and add one pony of Curacao. Have well iced,
and serve in large supreme glasses.
=Consomme croute au pot.= Cut carrots, turnips, cabbage and leeks in
small thin squares, parboil, and finish cooking in consomme. Serve with
sliced French bread browned in oven.