four pieces of toast, and lay four poached eggs on the artichokes. Cover
all with well-seasoned cream sauce, to which has been added a little
chopped fresh tarragon.
=Louise salad.= Raw celery, fresh pineapple, and pimentos in equal
parts, and all cut Julienne style. Place in a salad bowl and cover with
well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.
=Surprise fritters.= One quart of milk, six ounces of butter,
three-quarters of a pound of flour and eight eggs. Make a paste in the
same manner as for cream puffs. Drop with a spoon in a pan of hot
swimming lard and fry until crisp and brown. Fill with currant or other
fruit jelly, dust with powdered sugar, and serve with cream or Sabayon
sauce.
=Crab Gumbo.= Put two ounces of butter, one chopped onion and one
chopped green pepper in a casserole and simmer until done. Then add two
quarts of fish broth and one-half cup of rice, and boil very slowly for
fifteen minutes. Then add three peeled tomatoes cut in small dices, one
spoonful of Worcestershire sauce, the meat of two whole crabs, and a can
of okra; or one pound of fresh okra cut in pieces one inch long. Cook
slowly for twenty minutes, season well with salt and pepper, and
sprinkle with a little chopped parsley.
=Fish broth.= Cover the bones of any kind of fish with water, add a
bouquet garni, one onion, one carrot, and a cupful of white wine if
desired. Cook for thirty minutes, and strain. The broth may be served in
cups as soup; used for chowders; for bisque soups; for white wine sauce;
for cooking fish, or for many other purposes.
JULY 21
BREAKFAST
Sliced fresh pineapple
Pearl grits with cream
Buttered toast
English breakfast tea
LUNCHEON
Stuffed mangoes
Scrambled eggs, Mayence
Steak Tartare
Roquefort cheese with crackers
Coffee
DINNER
Consomme Sicilienne
Chow chow. Carciofini
Broiled salmon, St. Germain
Sweetbreads braise, Elizabeth
Roast leg of mutton, currant jelly
Cold asparagus, mustard sauce
Cantaloupe baskets
Almond rocks
Coffee
=Scrambled eggs, Mayence.= Mayence, or Mainz, is a city in Germany
famous for its ham. Cut four slices of Mayence or Westphalia ham in
small squares, put in a casserole with two ounces of butter and simmer
until heated through. Then add ten beaten eggs and one-half cup of
cream, and season with pepper and a very little salt. Scramble in the
usual manner.
=Steak Tartare.= Cut one pound of tenderloin steak very fine, season
with salt and pepper, and form in two oval shaped pats. In the center on
top lay the yolk of a raw egg. Garnish with two lettuce leaves filled
with fine-chopped white onions and some sliced pickles; and two leaves
filled with capers and chopped parsley. Serve raw.
=Consomme Sicilienne.= Roll out very thin a noodle paste, and cut in
lozenge shapes about one inch long. Boil in salt water for about ten
minutes, cool off in fresh cold water, and serve in hot consomme. Serve
grated Parmesan cheese separate.
=Broiled salmon, St. Germain.= Cut two slices of salmon about one and
one-half inches thick, roll in butter, season with salt and pepper, roll
in fresh bread crumbs, and broil slowly. When done place on a platter,
and garnish with Parisian potatoes. Serve sauce Bearnaise separate.
=Sweetbreads braise, Elizabeth.= Braised sweetbreads served with stuffed
tomatoes, stuffed mushrooms, onions glace, and sauce Madere.
=Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using
part of the rind for the handle. Carefully take out the pulp with a
teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp,
and decorate with whipped cream.
=Orange baskets.= Cut the oranges in the form of baskets, scrape out the
pulp, fill with orange water ice, and decorate with strawberries and
raspberries.
=Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add
one pound of powdered sugar and three-quarters of a pound of shredded
almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay
on a buttered and floured pan, in the shape of rocks, using a fork to
form them. Bake in a slack oven. Serve cold.
=Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter.
Put a slice of terrine de foie gras on top, garnish with peas au beurre
and Julienne potatoes. Serve sauce Madere.
JULY 22
BREAKFAST
Stewed prunes
Virginia ham and eggs
Rolls
Coffee
LUNCHEON
Tomatoes, surprise
Clam broth in cups
Cold Lake Tahoe trout, vinaigrette
Boston brown pudding
Demi tasse
DINNER
Cream of watercress
Pim olas. Celery
Fried frog's legs, Espagnole
Roast squab chicken, Michels
Peach compote
Sweet and sour string beans
Gauffrette potatoes
Lettuce salad, egg dressing
Blanc mange aux fruits
Rolled almonds wafers
Coffee
=Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out
the insides with a small sharp spoon. Cut a stalk of white celery in
small dices, wash well, and set in ice box to cool. Then mix the celery
with half a cup of thick mayonnaise sauce, season with salt and pepper,
and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve
on lettuce leaves.
=Cream of watercress.= Heat three ounces of butter in a casserole, add
three spoonfuls of flour, one pint of chicken broth, and one pint of
milk; and bring to a boil. Then add one quart of well-washed watercress,
and season with salt and Cayenne pepper. Boil for half an hour, strain,
and put back in casserole. Again bring to a boil, and bind with the
yolks of two eggs mixed with one-half pint of cream. Strain again and
serve.
=Fried frogs' legs, Espagnole.= Season two dozen frogs' legs with salt
and pepper, roll in flour, then in beaten eggs, and then in fresh bread
crumbs. Fry in swimming hot lard, and serve on a napkin on a platter.
Garnish with fried parsley and two lemons cut in half. Serve Creole
sauce separate.
=Squab chicken, Michels.= Put four well-seasoned squab chickens in a
casserole with three ounces of butter and one onion cut in half. Put in
oven and baste very often. When both chicken and onion are nicely
colored set on top of the stove, add one-half glass of white wine, cover
the pot, and simmer for five minutes. Then place the chicken on a
platter; and put in the pot one-half cup of chicken broth and a spoonful
of meat extract, and boil for five minutes. Pour over the chicken.
=Rolled almond wafers (cigarettes).= Beat the whites of nine eggs, but
not too hard. Stop beating when they begin to get spongy. Then stir in
one-half pound of blanched chopped almonds, ten ounces of sugar, two
ounces of flour, and one pinch of powdered cinnamon. Spread on a
buttered pan, like wafers, and about two inches square. Bake in a hot
oven. When done immediately roll them around a small wooden stick, and
press the ends together. They may be served dry, or filled with whipped
cream.
=Sweet and sour string beans.= Boil two pounds of string beans in salted
water. When cooked place in a casserole, add a cupful of white wine
vinegar, one cupful of brown sugar, one spoonful of meat extract, and a
cupful of chicken broth, or any kind of good bouillon. Season with salt,
and boil for fifteen minutes with the pot uncovered.
JULY 23
BREAKFAST
Compote of apricots
Buckwheat cakes with maple syrup
Rolls
Coffee
LUNCHEON
Omelette Meissonier
Pork chops, Badoise
Schloss cheese with crackers
Coffee
DINNER
Consomme Chevalier
Salted Brazil nuts. Ripe olives
Fillet of sole, Montmorency
Broiled spring turkey
Summer squash
Lima beans
Mashed potatoes, au gratin
Escarole and chicory salad
Croute aux fruits
Demi tasse
=Omelette Meissonier.= Cut a carrot and a turnip in one-quarter inch
squares. Boil until soft in salted water, then mix with a spoonful of
cream sauce, and season with salt and pepper. Make an omelet with ten
eggs, in the usual manner and before turning over on the platter place
the vegetables in the center. Pour cream sauce around the omelet.
=Pork chops, Badoise.= Season four pork chops with salt and pepper, roll
in flour, and fry in a pan. When done place on a platter, garnish one
side with noodles and the other side with mashed potato. Pour tomato
sauce around all.
=Consomme Chevalier.= Serve in hot well-seasoned consomme equal parts of
small chicken dumplings, and chicken breast and smoked beef tongue cut
Julienne style.
=Fillet of sole, Montmorency.= Place four flat fillets of sole on a
buttered pan, season with salt and pepper, and lay four heads of French
mushrooms and four slices of truffle on top of each. Cover with sauce
Italienne, sprinkle with grated cheese, put small bits of butter on top,
and bake in oven. When done sprinkle with chopped parsley and the juice
of a lemon, and serve from the pan they were baked in. A silver dish is
preferable for baking.
=Croute aux fruits (fruit crust).= Toast some slices of sponge cake, put
them on a plate or saucer, and put on top different kinds of stewed
fruit, (compote), flavored with a little kirschwasser or maraschino.
=Croute a l'ananas (pineapple crust).= Prepare in the same manner as
croute aux fruits, but use pineapple. Decorate with maraschino cherries.
JULY 24
BREAKFAST
Baked pears with cream
Scrambled eggs with smoked salmon
Rolls
Coffee
LUNCHEON
Terrine de foie gras en aspic
Shirred eggs, Nicoise
Sweetbreads, Marigny
Lettuce and grapefruit salad
Blackberry meringue
Demi tasse
DINNER
Cream of flageolet beans
Antipasto. Celery
Sea bass, Montebello
Roast tenderloin of beef, vert pre
Field and beet salad
Alexandria pudding
Coffee
=Scrambled eggs with smoked salmon.= Cut a half pound of raw smoked
salmon in thin slices. In a casserole put the salmon with two ounces of
butter, and heat through. Then add ten beaten eggs, one-half cup of
cream, a little salt and pepper; and scramble in the usual manner.
=Terrine de foie gras en aspic.= Use small round individual moulds; or a
large one for six people; as desired. Melt a little meat jelly just so
it will run, but do not have it hot. Put a little in the bottom of each
mould and set in the ice box to become firm. Cut the foie gras out of
the terrine with a soup spoon, which should be dipped in hot water for
each cut so as to give a nice smooth surface. Put a layer of foie gras
in the bottom of the moulds, cover with a little more jelly, set in ice
box again to become cool, and then repeat until the moulds are full. For
serving dip the form in hot water for a second, and turn out on a napkin
on a platter. Garnish with parsley in branches.
=Shirred eggs, Nicoise.= Shirr some eggs, and before serving pour some
tomato sauce, or puree, over the white of the eggs.
=Sweetbreads, Marigny.= Garnish some braised sweetbreads with an
artichoke bottom filled with French peas, for each person. Serve sauce
Madere.
=Cream of flageolet beans.= Heat three ounces of butter in a casserole,
then add three spoonfuls of flour, and heat through. Then add one pint
of chicken broth, one pint of milk, and two cans of French flageolet
beans. Boil for thirty minutes, strain through a fine sieve, and put
back in the casserole. Bring to a boil, season with salt and Cayenne
pepper and a very little grated nutmeg. Then stir in a pint of boiling
milk and three ounces of sweet butter. Strain again, and serve.
=Sea bass, Montebello.= Cut the fillets from a sea bass in the same
manner as a fillet of sole. Spread a layer of fish forcemeat (see Bass
Timbale) over them, season well, and fold the fillets. Put in a buttered
pan, add one-half cup of fish stock or broth, one-half glass of white
wine, cover with buttered paper, and cook in oven for fifteen minutes.
Place on a platter, and cover with a mixture of two-thirds Bearnaise
sauce and one-third tomato sauce. Garnish with fleurons.
=Roast tenderloin of beef, vert pre.= Roast a tenderloin of beef, and
place on a platter. Garnish with French string beans in butter, and
Julienne potatoes. Pour a little sauce Madere over the tenderloin; and
also serve sauce separate.
JULY 25
BREAKFAST
Cantaloupe
Boiled eggs
Dry toast
Ceylon tea
LUNCHEON
Matjes herring, Krasnapolsky
Consomme in cups
Cheese straws
Broiled squab on toast
Asparagus, Hollandaise
Roquefort cheese with crackers
Mixed fruit
Coffee
DINNER
Rice soup, a l'Allemande
Salted almonds
Sand dabs, meuniere
Saddle of lamb, jardiniere
Romaine salad
Pear cobbler
Assorted cakes
Coffee
=Matjes herring, Krasnapolsky.= Get six Matjes herring from the grocer,
and soak in cold water for two hours. Then remove the skins, and place
the herrings on lettuce leaves on a platter. Garnish with small plain
boiled potatoes and dill pickles.
=Rice soup, a l'Allemande.= Put three ounces of butter and two spoonfuls
of raw rice in a casserole and heat through. Then add two spoonfuls of
flour and heat again. Then add two quarts of strained boiling chicken
broth, and boil slowly for an hour. Stir occasionally so the rice will
not burn on the bottom of the pot. Season with salt and white pepper.
=Saddle of lamb, jardiniere.= Prepare in the same manner as rack of
lamb, jardiniere.
=Alexandria pudding.= Ten ounces of bread crumbs, one quart of milk, two
ounces of butter, the grated rind of a lemon, the yolks of eight eggs,
the whites of six eggs, four ounces of browned and chopped almonds, and
six ounces of sugar. Mix the sugar with the butter, and then add the
eggs. Mix the crumbs with the almonds and lemon rind, and add to the
first mixture. Beat the whites of the eggs, and mix in lightly. Bake in
a buttered pan, and serve with strawberry or raspberry sauce.
JULY 26
BREAKFAST
Fresh raspberries with cream
Boiled salted salmon belly
Baked potatoes
Rolls
Coffee
LUNCHEON
Grapefruit with cherries
Broiled striped bass
Sibyl potatoes
Breast of chicken, en aspic
Louis salad
Neufchatel cheese with crackers
Claret punch
Demi tasse
DINNER
Little Neck clams
Consomme Monte Cristo
Planked shad
Roast chicken
Chateau potatoes
New peas
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
=Breast of chicken en aspic.= Loosen the legs and skin of a good-sized
chicken, then insert a knife between neck and wing up towards the middle
of the wishbone, loosening all the meat from the breast bone. The whole
side will then be in one piece with the wing attached. Do the same with
the other side. Then season, and fry to a brown color in butter. Set
aside to become cold. Then decorate with the hard-boiled white of eggs
cut in fancy shapes; place in an oval form, cover with almost-cold meat
jelly, and set in ice box to become cold. To remove, dip the form in hot
water for a second, and place on a folded napkin. Garnish with parsley
in branches.
=Louis salad.= Equal parts of raw pineapple, apple, and celery, cut
Julienne style. Season with a sauce made with a cup of mayonnaise, a
spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a
pinch of paprika. Mix well.
=Claret punch.= One bottle of claret, one bottle of soda water, one-half
pint of plain water, one-half pound of powdered sugar, one lemon cut in
slices, and one pony of brandy. Stir all together until the sugar is
dissolved. Strain, cool on ice, and serve in glasses with a very thin
slice of lemon.
=Consomme Monte Cristo.= Consomme royal and printanier mixed.
JULY 27
BREAKFAST
Fig jam
Boiled eggs
Dry toast
English breakfast tea
LUNCHEON
Canape of sardines
Cold clam broth
Broiled honeycomb tripe
Lyonnaise potatoes
Chiffonnade salad
Stilton cheese with crackers
Coffee
DINNER
Potage velour
California ripe olives
Fillet of turbot, bateliere
Sweetbreads, Metropolitan Club
Roast duckling, apple sauce
Artichokes, Hollandaise
Waldorf salad
Strawberry meringue
Demi tasse
=Potage velour.= Mix two pints of puree of tomato soup with one pint of
consomme aux perles de Nizam.
=Fillet of turbot, bateliere.= Put four fillets of turbot in a buttered
pan, season with salt and pepper, add one-half glass of claret and
one-half cup of fish broth, cover, boil for ten minutes, and then place
the fish on a platter. Put one ounce of butter in a small casserole and
heat. Then add one ounce of flour, heat through, add the broth left from
the fish and also another half cup of broth, boil for five minutes, and
strain. Then add slowly two ounces of fresh butter, stir well, and when
butter is melted add one cup of hot shrimps. Season well, and pour over
the fish.
=Sweetbreads, Metropolitan Club.= Let two pounds of sweetbreads soak in
cold water with a little salt in it, for two hours; to cause the blood
to run out. Then put in a casserole with one-half gallon of cold water
and a spoonful of salt, and bring to a boil. Cool off in cold water, and
then trim them free from skin. Put three ounces of butter in a very wide
earthern pot, put the sweetbreads on top, and season with salt and
pepper. Add six small white onions, six heads of fresh mushrooms, and
two green peppers cut in one inch squares. Simmer until nice and brown,
then add one-half glass of white wine and a spoonful of meat extract.
Cook in oven for fifteen minutes, basting continually. Serve from the
casserole in which it was cooked.
JULY 28
BREAKFAST
Sliced peaches with cream
Plain shirred eggs
Rolls
LUNCHEON
Cantaloupe
Poached eggs, Perigordine
Mixed grill, special
French fried potatoes
Chicory salad
Rice croquettes
Demi tasse
DINNER
Clam cocktail
Consomme Inauguration
Salted pecans
Mousse d'ecrevisses (fish)
Roast ribs of beef, Yorkshire pudding
Stewed corn
Green peas
Mashed potatoes
Watercress salad
Chocolate ice cream
Assorted cakes
Coffee
=Poached eggs, Perigordine.= Spread some pate de foie gras on four
pieces of toast, lay a poached egg on top of each, and cover with sauce
Perigordine.
=Consomme Inauguration.= Equal parts of Julienne, small chicken
dumplings, and Italian paste, served in hot consomme.
=Mousse d'ecrevisses.= Remove the shells from three lobsters and two
dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar.
Put a cup of water, an ounce of butter, and a little salt and Cayenne
pepper in a vessel and bring to a boil. Then stir in slowly two
tablespoonfuls of flour, and continue stirring until there are no lumps.
Mix this with the ecrevisse and lobster meat and mashed shells. When
cold strain through a very fine sieve. Place in a bowl on ice and mix
with an egg and a pint of thick cream; stirring in carefully so it does
not curdle. Test for seasoning, and if necessary add a little ecrevisse
coloring to give a rose shade. Fill small buttered moulds, and boil in
bain-marie for about fifteen minutes. Turn out on a platter, and pour
ecrevisse sauce over all. The lobster is added for economy and strength
of color. Double the amount of ecrevisses may be used instead.
=Ecrevisse sauce.= Melt two tablespoonfuls of ecrevisse butter in a pint
of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails.
JULY 29
BREAKFAST
Grapes
Griddle cakes, maple syrup
Coffee
LUNCHEON
Herring salad
Hot tomato broth
Eggs, Suzette
Cold tongue, meat jelly
Beet salad
Peach cobbler
Anisette cakes Coffee
DINNER
Potage McDonald
Radishes
Kingfish, Argentine
Small sirloin steak, a la Russe
Summer squash
Cauliflower, Hollandaise
Potato croquettes
Sliced tomatoes
Orange basket
Assorted cakes Coffee
=Herring salad.= Soak two salted herrings in cold water for an hour,
then remove the skin and cut out the bones. Slice in thin slices, and
mix with one quart of potato salad.
=Hot tomato broth.= Chop three pounds of shin or lean beef. Mix with the
whites of six eggs and one dozen tomatoes chopped very fine. Stir well,
and add slowly one gallon of bouillon or stock. Bring slowly to a boil,
and simmer for an hour. Strain through cheese cloth, season with salt
and pepper. Serve either hot or cold.
=Eggs, Suzette.= Bake four medium-sized potatoes, cut off the tops, and
scoop out the insides. Mash half of the potato that has been removed,
add a little butter, season with salt and pepper, and put back in the
bottom of each potato shell. Break an egg in each, cover with
well-seasoned cream sauce, sprinkle with grated cheese, put small bits
of butter on top, and bake in medium-hot oven for ten minutes.
=Anisette cake.= One-half pound of sugar, five eggs, one-half pound of
flour, and one teaspoonful of anise seed. Beat the sugar with the eggs
until light, then add the flour and anise seeds. Put in a buttered bread
pan and bake. When done allow to become cool; then cut in slices about
one-half inch thick. Lay on a pan and bake until they become of a nice
brown color.
=Potage McDonald.= Heat three ounces of butter in a casserole; then add
two and one-half spoonfuls of flour, and one-half spoonful of curry
powder. Heat through, and then add one pint of bouillon, stock or
chicken broth, and one pint of milk; bring to a boil, and add one
parboiled calf's brains. Boil for thirty minutes, and then strain
through a fine sieve. Heat in another casserole one ounce of butter;
then add half of a chopped onion, and fry until golden yellow. Then add
the soup and boil for ten minutes. Then add the yolks of two eggs mixed
with one cup of cream, stir well, and strain again. Season well with
salt and pepper.
=Kingfish, Argentine.= Put two kingfish on a buttered platter or pan,
season with salt and pepper, add a glass of white wine, put in oven and
bake. Cover with Creole sauce and serve.
=Small sirloin steak a la Russe.= Broiled sirloin steak garnished with
small patty shells filled with fresh caviar. Serve horseradish sauce
separate.
JULY 30
BREAKFAST
Apricots
Ham and eggs
Rolls
Coffee
LUNCHEON
Lobster salad
Poached eggs, Piedmontaise
Birds' nests
Demi tasse
Orangeade
DINNER
Consomme Vanderbilt
Salami. Pim olas
Striped bass, meuniere
Leg of veal, au jus
Spinach with egg
Laurette potatoes
Lettuce salad
Raspberry meringue
Demi tasse
=Poached eggs, Piedmontaise.= Make a risotto, and place four poached
eggs on top. Cover with cream sauce.
=Birds' nests (puff paste).= Bake small patties as elsewhere described.
Wash with thin royal icing, and sprinkle with plenty of shredded
cocoanut. Set in oven to obtain a little color. Fill the center with
jelly or marmalade, and place three or four blanched almonds on top to
represent the bird's eggs. Small egg-shaped candies may be used instead
if desired.
=Lemonade.= One quart of water, the juice of five lemons, and one-half
pound of powdered sugar. Dissolve the sugar in the water, and then add
the lemon juice. Strain, and cool on ice.
=Orangeade.= One pint of water, one pint of orange juice, the juice of
two lemons, and one-half pound of sugar. Dissolve the sugar in the
water, add the orange and lemon juice, strain, and cool on ice.
=Consomme Vanderbilt.= Equal parts of boiled breast of chicken, boiled
smoked beef tongue, French canned mushrooms and truffles cut in Julienne
style; and one part of fresh or canned peas. Serve in hot, well-seasoned
consomme.
JULY 31
BREAKFAST
Fresh strawberries with cream
Plain omelet
Rolls
Coffee
LUNCHEON
Schlemmerbroedchen
Scrambled eggs, Pluche
Westphalian ham
Red cabbage salad
Rice croquettes
Champagne punch
Demi tasse
DINNER
Little Neck clams on half shell
Potage Mexicaine
Ripe California olives
Fillet of turbot, Tempis
Roast chicken
Chateau potatoes
Asparagus, Hollandaise
Tomato salad
Biscuit glace, au cafe
Demi tasse
=Schlemmerbroedchen (sandwich).= Spread four slices of rye bread with
butter, cover with one-quarter pound of raw beef chopped very fine, and
seasoned with salt and pepper. Spread some fresh caviar on top of the
beef. Serve on a folded napkin, with two lemons cut in half.
=Red cabbage salad.= Slice a head of red cabbage very thin, put in a
salad bowl, season with salt, pepper, one spoonful of oil, and three
spoonfuls of vinegar. This salad requires more vinegar than oil.
=Rice croquettes.= Cook one-half pound of rice in three pints of milk,
to which has been added half of a vanilla bean. This will make a stiff
batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow
to cool. Shape the rice in croquettes, dip in beaten eggs, then in
macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve
with wine sauce.
=Compote with rice.= Prepare some rice as for croquettes. Put a large
spoonful in the center of a plate and garnish with stewed fruit. Any
kind of stewed fruit may be used, such as peaches, apricots, pears,
etc., either singly or mixed.