Sliced figs with cream
Bacon and eggs
Chocolate with whipped cream
Rolls
LUNCHEON
Cold eggs, Danoise
Broiled sea bass, maitre d'hotel
Breast of squab, saute in butter
Summer squash, Native Son
Potatoes saute
Watermelon
Coffee
DINNER
Consomme Japonnaise
Radishes
Shad roe, en bordure
Cucumber salad
Tenderloin of beef, Voisin
Potatoes allumette
Lettuce and alligator pear salad
Vanilla ice cream
Assorted cakes
Demi tasse
=Sliced figs with cream.= Peel and slice some fresh figs and serve on a
compotier, with powdered sugar and cream separate.
=Cold eggs, Danoise.= Make four pieces of anchovy toast, and lay on each
a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise
sauce.
=Breast of squab, saute in butter.= Cut out the breasts of four raw
squabs, season with salt and pepper, and roll in flour. Heat two ounces
of butter in a saute pan, add the squab breast and cook for about ten
minutes, or until brown on both sides. Place on a platter, pour butter
sauce over them, sprinkle with a little chopped parsley, and garnish
with watercress and two lemons cut in half.
=Summer squash, Native Son.= Cut off the corn from four ears. Peel one
pound of summer squash, and cut in one inch squares. Put them, with the
corn, in a bowl and add three peeled tomatoes cut in squares. In a
casserole put one chopped onion with two ounces of butter, and simmer
until yellow, then add the corn, tomato and squash, season with salt and
pepper, cover, and simmer for thirty minutes.
=Consomme Japonnaise.= Consomme aux perles de Nizam colored with yellow
Breton coloring.
=Shad roe, en Bordure.= Butter a plank, lay four shad roe on top, season
with salt and pepper, put small bits of butter on top of each roe, and
set in oven. After ten minutes turn the roes over, make a bordure of
potato croquette mixture around the plank, and return to oven to cook
until done. Pour a little maitre d'hotel sauce on top, and garnish with
parsley in branches and quartered lemons.
=Tenderloin of beef, Voisin.= Roast tenderloin of beef, garnished with
fresh artichoke bottoms filled with tomatoes cut in small squares,
sauteed in butter, and well seasoned. Serve sauce Choron separate.
=Potatoes, allumette.= Cut four potatoes in the form of matches, dry
with a napkin, and fry in hot swimming lard until yellow and crisp.
Remove, salt well, and serve on a napkin.
JUNE 5
BREAKFAST
Raspberry jam
Salted salmon belly, melted butter
Baked potatoes
Rolls
Coffee
LUNCHEON
Shirred eggs, Monaco
Lake Tahoe trout, meuniere
Potatoes O'Brien
Tomatoes, Mayonnaise
Cream fritters
Demi tasse
DINNER
Little Neck clams on shell
Sorrel soup, a l'eau
Salted hazelnuts
Terrapin saute, au beurre noisette
Fillet of bass, 1905
Asparagus, Hollandaise
Waldorf salad
French pastry
Coffee
=Salted salmon belly, melted butter.= Soak a salted salmon belly in cold
water over night. Then place in vessel and cover with fresh cold water,
bring to a boil, and then set at side of the range for twenty minutes.
Dish up on a napkin on a platter, garnish with parsley in branches and
quartered lemons. Serve melted butter separate.
=Shirred eggs, Monaco.= Put six chopped shallots in a casserole with one
ounce of butter. Heat slightly, then add six sliced fresh mushrooms and
one peeled and sliced tomato; season with salt and pepper, and simmer
for ten minutes. Butter four individual shirred egg dishes, pour in the
above preparation, break two eggs in each, season with salt and pepper,
and cook in oven for five minutes.
=Cream fritters.= Mix two ounces of corn starch, four ounces of sugar,
the yolks of four eggs, and half of the peel of a lemon, and warm up in
a double boiler. Bring one-half pint of milk to the boiling point and
add it to the mixture. Continue boiling, and stir all the time until it
becomes thick. Then spread it on a platter about a half inch thick, and
allow to become cold. Cut in pieces about two inches square, roll in
flour, then in beaten eggs, and finally in bread crumbs, and fry in
swimming lard, or in frying pan with plenty of melted butter. Dress on a
napkin, and serve vanilla cream sauce separate.
=Sorrel soup, a l'eau.= Clean one pound of sorrel, wash well, and slice
very thin. Put in casserole with two ounces of butter, cover, and simmer
for five minutes. Then add two quarts of water, season with salt and
pepper, add three sliced rolls, or one-half loaf of sliced French bread,
and boil slowly for one hour. Put the yolks of three eggs in a large cup
and fill with cream, mix, and let it run into the boiling soup. Serve at
once.
JUNE 6
BREAKFAST
Strawberries with cream
Broiled mutton chops
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Antipasto
Eggs, Belmont
Chickens' livers, au Madere
Risotto
Camembert cheese with crackers
Coffee
DINNER
Consomme Marchand
Pim olas
Fillet of sole, Mantane
Roast chicken
Corn au gratin
Stewed tomatoes
Potato croquettes
Escarole salad
Souffle glace, Pavlowa
Assorted cakes
Coffee
=Eggs, Belmont.= Butter four timbale moulds, put in each a spoonful of
D'Uxelles, break an egg on top, season with salt and pepper, put in
bain-marie, and bake until the eggs are set. Then turn out on a platter
and cover with tomato sauce, to which a little chopped truffle has been
added.
=Consomme, Marchand.= Cut a truffle Julienne style; also the breast of a
boiled fowl and a few slices of smoked beef tongue. Serve in one quart
of boiling well-seasoned consomme.
=Pim olas.= Pim olas are small green olives stuffed with red peppers
(pimentos). They may be obtained in bottles of any grocer.
=Fillet of sole, Mantane.= Cut and trim four fillets of sole, fold over,
season with salt and pepper, lay in a buttered saute pan, add one-half
glass of white wine, cover with buttered manilla paper, put in oven and
bake for twelve minutes. Serve on a platter covered with Bearnaise
sauce.
=Souffle glace, Pavlowa.= Whip a pint of rich cream until thick. Beat
the yolks of four eggs with one-quarter pound of sugar, until very
light. Then add it to the cream, with a pony of maraschino. Whip the
whites of five eggs very hard, and add them to the mixture, mixing
lightly. Then fill fancy paper cases until about one inch higher than
the edges, and set to freeze. When hard, and just before serving, dip
the tops in grated chocolate.
=Souffle glace, St. Francis.= Make a souffle glace Pavlowa mixture,
dress in fancy paper cases, using a pastry bag with a fancy tube.
Sprinkle some chopped pistache nuts on top, and freeze.
JUNE 7
BREAKFAST
Blackberries with cream
Plain scrambled eggs
Dry toast
English breakfast tea
LUNCHEON
Cantaloupe
Baked beans, Boston style
Brown bread
Citron preserves
Kisses
Demi tasse
DINNER
Soft clam soup, Salem
California ripe olives
Boiled Tahoe trout, sauce mousseline
Potatoes nature
Cucumber salad
Vol au vent Toulouse
Stuffed capon, St. Antoine
Peas a la Francaise
Cardon a la moelle
Hearts of lettuce, French dressing
Coupe Orientale
Allumettes
Coffee
=Soft clam soup, Salem.= Remove the bellies from two dozen clams and put
the remainder, with their juice, in a casserole. Add a quart of water, a
bouquet garni, and some salt; bring to a boil, and strain over the clam
bellies, which have been placed in a vessel. Bring to a boil again and
add one pint of thick cream and two ounces of sweet butter. When butter
is melted, season with salt and a little Cayenne pepper, and serve in a
tureen. Serve broken crackers separate.
=Boiled Tahoe trout, sauce mousseline.= Put two Tahoe trout in a vessel
in cold water, add one-half glassful of white wine vinegar, half of an
onion and half of a carrot sliced, a bouquet garni, and a small handful
of salt. Bring to a boil, and set on side of the range for twenty
minutes. Serve on a platter on a napkin, garnished with small round
boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce
mousseline separate. The potatoes may be served separate if desired.
=Kisses.= One pound of sugar, the whites of seven eggs, and some vanilla
flavoring. Mix the sugar with a little water and boil until it is thick
and sticky when cooled on a saucer. Beat the whites of the eggs until
very stiff and dry, then add the hot sugar and continue beating until it
becomes cold. Add a few drops of vanilla extract, and dress in a fancy
shape on a buttered pan. Use a pastry bag with a fancy tube for forming
them. When dry bake in a nearly cool oven.
=Allumettes.= Roll out some puff paste that was made with six turns,
until it is about one-eighth inch thick. Spread with royal icing, and
cut in strips about three-quarters of an inch wide and three inches
long. Place on a wet baking pan, with a little space between, and bake
in a moderate oven.
=Royal icing (glace royal).= Put one-half pound of icing sugar in a bowl
with the whites of two eggs and a couple of drops of lemon juice. Beat
with a wooden spoon until very light and firm. While beating be careful
that it does not dry on the sides of the bowl, and when finished cover
immediately with a damp cloth. This icing may be used for frosting
cakes, or for ornamental work.
JUNE 8
BREAKFAST
Sliced peaches with cream
Chipped beef on toast
Crescents and rolls
Cocoa
LUNCHEON
Shirred eggs, Argenteuil
Sweetbreads braise, St. George
Flageolet beans, au cerfeuil
Puree of potato salad
French pastry
Coffee
DINNER
Consomme Colbert
Salted almonds
Boiled turbot, Jean Bart
Potatoes, nature
Filet mignon, Rossini
Green corn
Broiled egg plant
Hearts of romaine, Roquefort dressing
Champagne punch
Lady fingers
Demi tasse
=Chipped beef on toast.= Cut one pound of smoked beef in very thin
chips, put in hot water and bring to a boil. Then drain off the water
and add a cup of very thick cream, boil again, and thicken with the
yolks of two eggs and half a cup of thick cream. Let it come nearly to a
boil, taste to see if sufficiently salt, add a little white pepper, and
serve on four pieces of dry toast.
=Shirred eggs, Argenteuil.= Cut the tips, about one and one-half inch
long, from one pound of asparagus, put in salted water and boil until
soft, then drain off the water. Butter well four shirred egg dishes, and
put the asparagus tips in them in equal portions. Crack two eggs in each
dish, season with salt and pepper, put small bits of butter on top, and
cook in oven for five minutes.
=Sweetbreads braise, St. George.= Braise some sweetbreads, place on a
platter, and garnish with okra and tomatoes saute and green peppers cut
like matches and sauteed in butter. Serve sauce Choron separate.
=Okra and tomatoes saute.= Cut both ends off of one pound of okra, put
in cold water and bring to a boil, then drain off the water. Peel and
cut in quarters two or three large tomatoes, place them in a casserole
with two ounces of butter, heat through, add the okra, season with salt
and pepper, cover, and allow to simmer slowly for twenty minutes. Serve
as a vegetable course, or as a garnish.
=Flageolet beans, au cerfeuil.= Put in a casserole two cans of flageolet
beans and one quart of fresh water, bring to a boil, and drain. Return
the beans to the casserole, add two ounces of sweet butter, a little
salt and pepper, and one spoonful of chopped chervil. Simmer for five
minutes.
=Puree of potato salad.= Boil four white potatoes in salted water, and
pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of
olive oil, a little Cayenne pepper, and salt if necessary. Set in ice
box until cold. Then mix well with a wooden spoon. If too thick stir in
a little hot bouillon or water. Be sure it is hot, as cold will not do.
Serve in a salad bowl with finely chopped parsley on top.
=Fillet of turbot, Jean Bart.= Place four trimmed fillets of turbot in a
buttered saute pan, and season with salt and pepper. Place on each
fillet a well-washed head of fresh mushroom and two leaves of tarragon;
add one-half glass of white wine and one-half cup of water. Cover with
buttered paper, bring to a boil, and set in oven for fifteen minutes.
Then remove the fillets to a platter, and put one pint of white wine
sauce in the saute pan, reduce to normal thickness of a fish sauce, and
strain over the fillets. Have the sauce well seasoned.
=Green corn.= Put three gallons of water, one pint of milk, and a
handful of salt on the fire and bring to a boil. Then add one dozen
clean ears of green corn, bring to a boil, cover the vessel, and set to
side of range for ten minutes, where it will remain at boiling heat
without actually boiling. Serve on a napkin, with corn holders, and
sweet butter separate.
=Champagne punch (sorbet).= One pint of water, one-half pint of
champagne, one-half pound of sugar, the juice of three lemons and the
juice of half an orange. Dissolve the sugar in the water, add the lemon
and orange juice, strain and freeze. When nearly frozen add the
champagne, and finish. Finally stir in an Italian meringue (see Italian
meringue) made with the whites of three eggs, and serve in sherbet
glasses.
=Broiled egg plant.= Peel an egg plant, and cut in slices three-quarters
of an inch thick. Season with salt and pepper, roll in oil, and broil.
Serve on a platter with a little melted butter poured over it, and
garnish with parsley in branches.
JUNE 9
BREAKFAST
Cherries
Omelet with egg plant
Rolls
Coffee
LUNCHEON
Assorted hors d'oeuvres
Consomme in cups
Broiled sirloin steak, Cliff House
French fried potatoes
Baked tomatoes
Brie cheese with crackers
Coffee
DINNER
Lamb broth, Olympic Club
Salted pecans
Frogs' legs, Jerusalem
Broiled chicken, maitre d'hotel
Asparagus, Hollandaise
Potato croquettes
Alligator pear, French dressing
Meringue glacee, au chocolat
Demi tasse
=Omelet with egg plant.= Use any broiled egg plant that may be left
over, or fresh egg plant, and cut in small squares about one-half inch
in diameter. Put in saute pan with a little butter and simmer until
soft. Then put the omelet pan on the fire with a small piece of sweet
butter in it, add twelve beaten eggs, season with salt and pepper, add
the egg plant, and then cook the omelet in the usual manner.
=Broiled sirloin steak, Cliff House.= Season a two-pound steak with salt
and pepper, roll in oil, broil, and when done place on a platter. Cut
the steak in slices, but do not place them apart. Sprinkle with one
teaspoonful of paprika, one tablespoonful of dry English mustard, one
teaspoonful of Worcestershire sauce, three chopped shallots, a little
chopped chives, and two ounces of butter in small bits. Set in oven
until butter is melted.
=Baked tomatoes.= Peel four large tomatoes and place on a buttered dish.
Season with salt and pepper, put small pieces of butter on top, and set
in oven to bake. When done place on platter and pour tomato sauce around
them, or serve with their own butter.
=Lamb broth, Olympic Club.= Put a shoulder of lamb in a roasting pan,
season with salt and pepper, add an onion and a carrot, put small bits
of butter on top, and roast in oven until done. Then remove the meat
from the bones and cut in small squares about one-quarter inch thick.
Put the bones and trimmings in a casserole, add an additional two pounds
of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful
of pepper berries, one bay leaf, two cloves, a little parsley in
branches, one gallon of water, and a handful of salt. Bring to a boil,
skim, and let simmer for two hours. Then strain through fine cheese
cloth, put back in casserole, add the cut-up lamb and one-half pound of
boiled rice, give one boil, and serve.
JUNE 10
BREAKFAST
Fresh currants
Oatmeal with cream
Rolls
Coffee
LUNCHEON
California oyster cocktails
Eggs Agostini
Calf's head, vinaigrette
Boiled potatoes
Sliced bananas with whipped cream
Macaroons
Demi tasse
DINNER
Consomme Turbigo
Black bass, saute meuniere
Tenderloin of beef, Parisienne
Spinach in cream
Artichokes, sauce mousseline
Watercress salad
Plombiere a la vanille
Assorted cakes
Coffee
=Eggs Agostini.= Put one-quarter pound of boiled rice on a platter, lay
four poached eggs on top, and cover with tomato sauce.
=Consomme Turbigo.= Boil one-quarter pound of noodles in salt water.
Boil a carrot, cut in the form of matches, in salt water until soft. Cut
the breast of a soup hen or chicken in Julienne shape. Add all to two
quarts of hot and well-seasoned consomme.
=Plombiere a la vanille (ice cream).= The yolks of eight eggs, one-half
pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks
of eggs with the sugar. Split the vanilla bean and boil it in the milk.
Then pour the milk, the yolks and sugar together, set on the fire, and
stir with a wooden spoon until it thickens. Do not let it come to a
boil. Strain and freeze, put in moulds, and set in ice box until very
hard. Serve with whipped cream.
=Plombiere aux marrons.= Same as vanilla plombiere, but add some broken
marrons glaces soaked in a little rum, when ready to put in the moulds
to harden. Serve with whipped cream, and a whole marron glace on top of
each portion.
=Plombiere aux fruits.= Prepare in the same manner as for plombiere aux
marrons, but use chopped mixed glace fruit instead of the marrons.
JUNE 11
BREAKFAST
Sliced fresh figs with cream
Scrambled eggs with bacon
Buttered toast
Coffee
LUNCHEON
Cantaloupe
Eggs au fondu
Broiled squab on toast
Julienne potatoes
Cold asparagus, mustard sauce
Oregon cream cheese with crackers
Demi tasse
DINNER
Cream of artichokes
Ripe olives
Fillet of flounder, Piombino
Sweetbreads braise, Montebello
Souffle potatoes
Roast chicken, au jus
Escarole and chicory salad
Souffle glace aux fraises
Assorted cakes
Coffee
=Eggs au fondu.= Poached eggs on toast, covered with Welsh rabbit. Serve
hot.
=Cream of artichokes.= Make three quarts of very light stock veal or
chicken broth, strain and add to it four whole artichokes. Boil until
the artichokes are soft, then remove and separate the bottoms from the
leaves, cut the bottoms in small squares, and place in soup tureen. Then
pass the leaves through a fine sieve, and put back in the broth. Melt
three ounces of butter in a casserole, add three spoonfuls of flour,
heat through, add the broth and boil for ten minutes. Then add a pint of
thick cream, bring to a boil, season well with salt and pepper, and
strain over the cut-up artichoke bottoms in the tureen.
=Fillet of flounder, Piombino.= Cut four fillets from one large
flounder, place in a buttered pan, season with salt and pepper, add a
glassful of claret and one-half cup of water, cover with buttered paper,
put in oven and bake until done. Then place the fish on a platter. Make
a sauce Genoise from the head and bones of the flounder, add the tail of
a lobster cut Julienne style, and four heads of fresh mushrooms cut in
the same manner and sauteed in butter. Pour the sauce over the fish. If
fresh mushrooms are not available canned ones may be used.
=Sweetbreads braise, Montebello.= Put some braised sweetbreads on a
platter with their own gravy, and garnish with artichoke bottoms filled
with puree of fresh mushrooms. Serve sauce Bearnaise separate; or poured
over the sweetbreads, as desired.
=Souffle glace aux fraises.= Mix one pint of whipped cream, one-half
pint of fresh strawberry juice, the yolks of four eggs beaten lightly,
and four ounces of powdered sugar. Whip separately the whites of five
eggs, and add to the mixture. Put in paper cases, and freeze. Serve with
a dot of whipped cream on top, and a nice large fresh strawberry on top
of the cream.
=Souffle glace with raspberries.= Prepare in the same manner as souffle
glace aux fraises, but substitute raspberries for the strawberries.
JUNE 12
BREAKFAST
Preserved pears
Griddle cakes with honey
Coffee
LUNCHEON
Carciofini
Ecrevisses en buisson
Braised beef
Noodles
French pastry
Coffee
DINNER
Consomme Ditalini
Fillet of sole, St. Nazaire
Leg of mutton, currant jelly
String beans
Green corn
Hashed potatoes in cream
Field salad
Apricot pie
Coffee
=Braised beef.= Have the butcher cut an eight pound piece of rump or
brisket of beef. Season with salt and pepper, and rub with a small piece
of garlic. Melt in a pot about two ounces of butter, and when hot add
the beef and roast on top of the range until it is brown on all sides.
Then remove the beef, add one ounce of fresh butter to the gravy already
in the pot, and when hot add two large spoonfuls of flour, and allow it
to brown. Then add three pints of water, bring to a boil, and then put
in the beef again. Add two calf's feet, one onion, one carrot, a large
bouquet garni, four chopped tomatoes, salt, and a spoonful of whole
black peppers. When boiling season well, cover, and put in oven. It will
require from three to four hours to become well done. Then remove the
beef to a platter, and reduce the sauce one-half. Taste to see if more
seasoning is required, and then strain. Pour some of the sauce over the
beef, and serve the remainder in a sauceboat. Garnish the beef with the
carrot that was cooked with it. Cut the carrot in thin slices.
=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in
the same manner as braised beef.
=Fillet of sole, St. Nazaire.= Cook four fillets of Sole a la Normande,
and garnish with a dozen fried oysters.
=Currant jelly.= Strip the currants from their stems, and wash them. Put
them on to cook, and when they become hot mash them. Boil for
twenty-five minutes, then pour into jelly bag and let them drip without
squeezing. Measure the juice and return it to the kettle. After it has
boiled about ten minutes add heated sugar, allowing a pound of sugar to
a pint of juice. Cook until it jells when a little is poured on a
saucer. Pour into moulds, and seal when cold.
JUNE 13
BREAKFAST
Fresh strawberries with cream
Broiled veal kidneys, English style
Baked potato
Rolls
Coffee
LUNCHEON
Poached eggs, Colbert
Ombrelle d'Ostende
Potato croquettes
Celery Victor
Compote of pineapple
Sponge cake
Demi tasse
DINNER
Potage Arlequin
Ripe California olives
Pompano, Vatel
Chicken saute, Archiduc
Duchesse potatoes
Jets de houblons
Chiffonnade salad
Peach ice cream
Assorted cakes
Coffee
=Broiled veal kidneys, English style.= Leave a little fat on two veal
kidneys, split them, season with salt and pepper, and sprinkle with a
tablespoonful of dry English mustard. Then sprinkle with olive oil, and
broil. When done place them on four pieces of dry toast. Mix two ounces
of butter with the juice of a lemon, one tablespoonful of Worcestershire
sauce, a little salt, pepper, grated nutmeg, chopped parsley, and one
spoonful of meat extract. Mix well, and pour over the kidneys. Garnish
with watercress.
=Poached eggs, Colbert.= Put some poached eggs on toast, and cover with
sauce Colbert.
=Ombrelle d'Ostende.= Put four pieces of toast on a platter and place on
each a large broiled fresh mushroom, head down. Put two broiled oysters
on top of the mushrooms, pour maitre d'hotel sauce over them, and lay
two strips of broiled bacon across the top of each. Garnish with parsley
in branches and quartered lemons.
=Compote of pineapple.= Pare and core a pineapple, and cut in slices.
Make a syrup with one-half pound of sugar and half a pint of water, and
stew the pineapple in it until tender, and the syrup is clear. Serve
cold, with a few drops of kirschwasser or maraschino sprinkled over it,
and a little of its syrup.
=Potage Arlequin.= Slice two carrots, two beets, two turnips, and add a
pound of shelled new peas. Put all in a casserole, cover with two quarts
of water, season with salt, add about three pounds of cut-up veal bones,
bring to a boil, and skim. Then cover, and cook until soft. Remove the
veal bones, and strain the remainder through a fine sieve. Then return
to casserole, and if too thick add a little bouillon, chicken broth or
stock. Bring to a boil, season with salt and pepper, and stir in three
ounces of sweet butter. Serve with bread cut in small squares and fried
in butter.
=Pompano, Vatel.= Use four whole California pompano; or the four fillets
from one Florida fish. Put them in a buttered saute pan, season with
salt and pepper, add one-half glass of stock and the juice of a lemon,
and cook in oven until done. Then place the fish on a platter. Bring
one-half pint of tomato sauce to a boil, add one-half pint of cream
sauce, one spoonful of chopped truffles, season well with salt and
pepper, and pour over the fish.
JUNE 14
BREAKFAST
Raspberries with cream
Scrambled eggs with cheese
Rolls
Oolong tea