Wash one pound of picked shrimps in warm water. Make a pint of cream
sauce, add the shrimps, season with salt and Cayenne pepper, and fill
the patties. Serve on napkins, with parsley in branches, and a lemon cut
in four.
=Calf's liver saute, Lyonnaise.= Cut four slices of calf's liver about
one inch thick. Season with salt and pepper, and roll in flour. Put two
ounces of butter in a frying pan, and heat, add the liver and fry on
both sides. When nearly done remove from the pan and place on a platter.
Slice two onions very thin, put in the pan and fry until yellow. Then
add one spoonful of flour, heat through, add a cupful of stock,
bouillon, or hot water, season with salt and pepper, and add some
chopped parsley and the juice of a lemon. Boil for a few minutes, and
pour over the liver.
=Potage Parmentier.= Cut four stalks of leek and one onion in thin
slices. Put in a casserole with three ounces of butter, cover, and
simmer until done. Then add two pounds of raw white potatoes cut in half
inch squares, two quarts of bouillon or stock, and one quart of water, a
handful of salt, and a bouquet garni. Boil slowly until the potatoes are
done, remove the bouquet, taste to see if salt is needed, and add a
little pepper and chopped parsley.
=Venison steak, port wine sauce.= Cut four venison chops about one and
one-quarter inches thick, and season with salt and pepper. Put a
spoonful of melted butter in a saute pan, heat, then add the chops and
saute until done. Place on a platter and pour port wine sauce over them.
=Port wine sauce.= Make any kind of brown gravy after cooking venison
chops, saddle, or any roast. Melt two spoonfuls of currant jelly in a
casserole, in a wine glassful of port wine, and reduce one-half. Then
add one cup of brown gravy, dish gravy, or sauce Madere, season with
salt and pepper, and boil for five minutes. Serve with game or mutton.
AUGUST 12
BREAKFAST
Fresh raspberries with cream
Omelet with fine herbes
Crescents
Breakfast rolls
Cocoa
LUNCHEON
Cantaloupe
Eggs, Mollet, Bordelaise
Broiled lamb chops
String beans with parsley
Browned mashed potatoes
Dandelion salad
German apple cake
Coffee
DINNER
Consomme fermiere
Radishes. Salted almonds
Broiled lobster, maitre d'hotel
Sweetbreads braise, St. Albans
Roast squab, au jus
Summer squash, au beurre
Parisian potatoes
Escarole salad
Vanilla ice cream
Orange cake
Coffee
=Eggs Mollet, Bordelaise.= Put four Eggs Mollet (see Eggs) in a deep
dish, and cover with sauce Bordelaise.
=Consomme fermiere.= Put two ounces of butter in a casserole; add equal
parts of carrots, turnips, and cabbage cut in thin round slices the size
of a silver quarter. Simmer until done, then drain off the butter, add
one and one-half quarts of consomme, and boil for fifteen minutes. Serve
with chopped parsley on top, and with bread crusts fried in butter
separate.
=Sweetbreads braise, St. Albans.= Place some braised sweetbreads on a
platter, and garnish with one head of fresh stuffed mushrooms and one
small chicken patty for each person. Make a gravy as described elsewhere
for sweetbreads braise, to which should be added one spoonful of tomato
sauce.
=Grape jelly.= To every eight pounds of fruit add one cup of water,
bring to a boil, crush, and strain through a jelly bag. Measure the
juice, and then measure and set aside an equal quantity of granulated
cane sugar. Then boil the juice for half an hour. Melt the sugar, add to
the juice and boil for ten minutes.
=Gooseberry jam.= To each eight pounds of half-ripe gooseberries add one
teacupful of water. Boil until soft, add eight pounds of heated sugar,
and continue boiling until clear.
=Spiced vinegar, for pickles.= One gallon of cider vinegar, one pound of
brown sugar, two tablespoonfuls each of mustard seed, celery seed and
salt; one tablespoonful each of turmeric powder, black pepper, and mace;
two nutmegs grated; three onions; and one handful of grated horseradish.
=Spiced cherries.= Nine pounds of fruit, four pounds of sugar, one pint
of malt or cider vinegar, one-half ounce of cinnamon bark, and one-half
ounce of whole cloves. Make a syrup of the ingredients, and boil for a
few minutes before adding the fruit. Cook the fruit in the syrup until
the skins break; then take out, and boil the syrup down until thick.
Pour over the fruit while hot.
=Spiced sweet apples.= Take equal parts of sugar and vinegar, add a
dozen cloves and a stick of cinnamon bark, bring to a boil, add sweet
apples, and cook until the apples are tender.
=Spiced tomatoes.= Take red and yellow pear-shaped tomatoes, prick with
a needle to prevent bursting, sprinkle with salt, and let stand over
night. Pack neatly in glass jars, and cover with a vinegar made as
follows: One pint of cider or malt vinegar; one tablespoonful of sugar;
and one teaspoonful each of cloves, allspice, and black pepper. The
spices should be ground. Bring to the boiling point, and pour over the
tomatoes. Seal when cold.
AUGUST 13
BREAKFAST
Sliced fresh pineapple
Oatmeal with cream
Dry toast
Oolong tea
LUNCHEON
Lobster canape
Scrambled eggs, Mauresque
Cold smoked beef tongue
Romaine salad
American cheese with crackers
Assorted cakes
Demi tasse
DINNER
Potage Nassau
Ripe California olives
Pompano saute, meuniere
Roast ribs of prime beef
Stewed tomatoes
Succotash
New peas
Mashed potatoes
Lettuce and grapefruit salad
Compote of peaches
Coffee cream cakes
Demi tasse
=Lobster canape.= Cut the tail of a lobster in thin slices and lay on
four pieces of toast. Cover with thick well-seasoned mayonnaise, and
garnish the edges with chopped hard-boiled eggs and chopped parsley.
Serve on a folded napkin, and garnish with parsley in branches and two
lemons cut in half.
=Scrambled eggs, Mauresque.= Cut some Lyon sausage and boiled ham in
small dices, put in a casserole with a piece of butter, and heat. Then
add the beaten eggs, cream, and a little salt and pepper. Scramble in
the usual manner, and serve in a deep china dish.
=Potage Nassau.= Peel eight white onions, and put in a casserole with
one quart of water and a little salt. Boil for twenty minutes, and then
drain off the water. Heat three ounces of butter in another casserole;
then add three spoonfuls of flour, heat through; then add one pint of
milk and one quart of bouillon and the onions, and boil for forty
minutes. Strain through a fine sieve, put back in casserole, season with
salt and Cayenne pepper, and stir-in three ounces of sweet butter. When
the butter is melted, serve hot, with small crusts of bread cut in small
squares, and fried in butter.
AUGUST 14
BREAKFAST
Fresh strawberries with cream
Broiled salted mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
Cold consomme in cups
Cold salmon, mayonnaise
Culemo salad
French pastry
Demi tasse
DINNER
Pea soup with vermicelli
Crisp celery
Codfish steak, a l'Anglaise
Fillet of beef, Dumas
Chicory salad
Fancy ice cream
Assorted cakes
Coffee
=Pea soup with vermicelli.= One quart of puree of pea soup mixed with
one pint of consomme vermicelli.
=Codfish steak a l'Anglaise.= Heat two ounces of butter in a saute pan;
add two slices of fresh codfish cut about one and one-half inches thick,
and one sliced onion. Season with salt and pepper, and simmer until the
fish is done. Then remove the fish to a platter; sprinkle a spoonful of
flour in the pan, heat through, add one-half glass of white wine, and
boil for a few minutes. Then add one cup of hot milk and one-half cup of
fish broth, and boil for ten minutes. Season with salt and pepper, add a
little chopped parsley and a chopped hard-boiled egg and the juice of a
lemon, and pour over the fish. Serve hot.
=Fillet of beef, Dumas.= Use a roast tenderloin of beef; or broiled
fillet of beef steaks. Place on a platter, and cover with sauce Madere
to which has been added a slice of boiled ham and a small can of French
mushrooms cut in small dices. Garnish one side of the beef with potatoes
Parisian, and the other side with artichokes cut in quarters and boiled
in salted water.
AUGUST 15
BREAKFAST
Fresh grapes
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Casawba melon
Fried fillet of sole, sauce Tartar
Cold tenderloin of beef
Salade Chateau de Madrid
Camembert cheese with crackers
Coffee
DINNER
Potage Dieppoise
Queen olives. Radishes
Broiled fresh mackerel, anchovy butter
Potatoes Hollandaise
Sweetbreads, Lieb, with peas
Roast imperial squab
Asparagus with melted butter
Endive and beet salad
Corn starch blanc mange
Alsatian wafers
Coffee
=Salade Chateau de Madrid.= Peel a half dozen fresh mushrooms, and cut
them, raw, in Julienne style. Place them in a salad bowl with equal
parts of green peppers and pimentos, also cut Julienne. In the center
put an equal part of plain boiled rice; and a dressing made with one
spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a
pinch of Cayenne pepper, a little paprika, salt and pepper, and some
chopped parsley and chervil.
=Potage Dieppoise.= Put in a casserole four leaves of white cabbage, and
two stalks of leeks and one of celery cut in thin slices. Add three
ounces of butter, cover, and simmer until done. Then add one pound of
raw potatoes cut in thin slices the size of a silver quarter, and three
pints of bouillon. Season with salt and pepper, and boil until done.
=Broiled fresh mackerel, anchovy butter.= Broil the mackerel and place
on a platter. Pour over it an anchovy butter made as described
elsewhere. Garnish with parsley in branches and quartered lemons.
=Sweetbreads, Lieb.= Soak four sweetbreads in cold water for an hour.
Then put on fire in three pints of cold water and a spoonful of salt.
Bring to a boil, and then cool off in cold water. Then trim the
sweetbreads, season with salt and pepper, roll in oil, and broil. The
sweetbreads must be whole; not split. When done place on a slice of
Virginia ham and cover with sauce Colbert, and garnish with fleurons.
The preceding is for one person only.
=Endives with beets.= Cut endives salad lengthwise, place on a large
china platter, season with salt and pepper, sprinkle with chopped beets
and parsley, and a mixture of one-third of vinegar to two-thirds of
olive oil.
AUGUST 16
BREAKFAST
Baked apples with cream
Small sirloin steak
Broiled bacon
Browned hashed potatoes
Rolls
Coffee
LUNCHEON
Grapefruit with cherries
Eggs Buckingham
Salade Russe
Vanilla Darioles
Demi tasse
DINNER
Potage Italienne
Salted pecans
Boiled turbot, nonpareil
Roast chicken
Puree of chicory
Summer squash in butter
Rissolees potatoes
Lemon water ice
Macaroons
Coffee
=Eggs, Buckingham.= Put in a buttered shirred egg dish a slice of toast,
lay a slice of ham on top, and a soft poached egg on top of the ham.
Cover with cream sauce, sprinkle with grated cheese, and bake in a hot
oven until brown on top.
=Vanilla Darioles.= Mix one ounce of flour with three ounces of sugar,
two eggs and five yolks of eggs. Then add one pint of milk and some
vanilla flavoring, and strain. Line about one dozen dariole or small
timbale moulds with very thin tartelette dough. Put a piece of butter
the size of a marble in the bottom of each, and fill with the above
preparation. Bake in a medium-hot oven, and when done unmould; and serve
either hot or cold, with vanilla sauce.
=Orange Darioles.= Same as vanilla darioles, but flavor with the rind
and juice of an orange. Serve with orange sauce.
=Lemon Darioles.= Prepare in the same manner as orange darioles, but use
a lemon to flavor same. Serve with lemon sauce.
=Potage Italienne.= Soak half a pound of dry mushrooms in cold water for
a few hours. Then put in a casserole with one quart of consomme, one
pint of puree of tomatoes, and one-half pound of boiled spaghetti cut in
pieces two inches long. Boil for ten minutes. Crush two pieces of garlic
and fry in a spoonful of oil for a second, add to the soup, season with
salt and pepper, and sprinkle with a little chopped parsley. Serve
grated cheese separate.
=Boiled turbot, nonpareil.= Put the whole turbot in a fish kettle, cover
with cold water, add a glass of white wine, a handful of salt, one
sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for
about ten minutes, then allow to stand for about thirty minutes in the
hot water. Then put the fish on a folded napkin on a platter, and
garnish with parsley in branches and quartered lemons. Serve sauce non
pareil separate.
=Sauce nonpareil.= Put in a casserole the yolks of five eggs and the
juice of a lemon. Set the casserole in a bain-marie, and stir well. Then
add, little by little, three-quarters of a pound of butter, and
one-quarter of a pound of crayfish butter, or lobster butter. Then
strain through a fine cheese cloth, season with salt and pepper, or
Cayenne, add one dozen ecrevisse tails cut in two; or the tail of a
lobster cut in small squares.
=Puree of chicory.= See March 14th, Puree of salad.
AUGUST 17
BREAKFAST
Stewed prunes
Ham and eggs
Rolls
Coffee
LUNCHEON
Cantaloupe
Poached eggs, Balti
Ham croquettes, cream sauce
Peas a la Francaise
Schloss cheese with crackers
Coffee
DINNER
Consomme Montesquieu
Mortadella
Pompano, saute meuniere
Leg of mutton, Mexicaine
String beans
Potatoes saute
Hearts of lettuce
Thousand Island dressing
French pastry
Demi tasse
=Poached eggs, Balti.= Spread some fresh caviar on four pieces of toast,
lay a poached egg on top of each, and cover with sauce Madere.
=Ham croquettes.= Cut about one pound of ham trimmings in very small
squares. Cut a can of French mushrooms in small dices, and squeeze the
water out of them. Heat an ounce of butter in a casserole, add a dozen
shallots chopped fine, and simmer for five minutes. Then add a spoonful
of flour and heat through; then add a cupful of bouillon or stock, and
boil for a minute; then add the mushrooms and the ham, and cook for ten
minutes. Bind with the yolks of two eggs, season with a little Cayenne
pepper, and add some chopped parsley. Then take off the fire and work in
two ounces of good butter. When the butter is dissolved put on a pan or
platter, and allow to become cold. Form the croquettes in any shape
desired, roll in flour, then in beaten eggs, and then in bread crumbs,
and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce
Madere. The butter is added to prevent the croquettes from being hard,
when cooked.
=Virginia ham croquettes.= Make from Virginia ham; otherwise same as
above.
=Consomme Montesquieu.= Equal parts of boiled ham, breast of chicken,
and French mushrooms, cut Julienne style. Also an equal part of the
small flowers of boiled cauliflower. Serve all in hot, well-seasoned
consomme.
=Leg of mutton, Mexicaine.= Put a leg of mutton in a roasting pan with a
sliced onion and carrot, four leaves of celery, and one Chili pepper.
Season the leg with salt and pepper, and rub with a little garlic; place
a small piece of butter on top, and set in oven to roast. When done
remove the leg to a platter, drain the grease from the pan, add one
spoonful of meat extract, a cup of bouillon or stock, and a little salt,
and boil for a few minutes. Pour a little of the gravy over the mutton
and serve the rest in a bowl. Garnish the leg with one stuffed pimento a
la Creole for each person.
=Stuffed pimentos, Creole.= Make a rice Creole. Fill pimentos with this
rice, place on a buttered pan, put small pieces of butter on top of
each, and bake in a medium-hot oven. Serve as a garnish, or as a
vegetable with tomato sauce.
AUGUST 18
BREAKFAST
Orange juice
Broiled Spanish mackerel
Baked potatoes
Rolls
English breakfast tea
LUNCHEON
Eggs Mollet, Florentine
Cold leg of mutton
Lima bean salad
Swiss cheese with crackers
Assorted fruit
Coffee
DINNER
Chicken soup, Fougarmont
California ripe olives
Brook trout, Volper
Louis potatoes
Roast beef, Jules-Albert
Stewed tomatoes
Fried egg plant
Endives salad, French dressing
Vanilla ice cream
Assorted cakes
Coffee
=Eggs Mollet, Florentine.= Put some puree of spinach in a vegetable
dish, place four eggs Mollet on top.
=Chicken soup, Florentine.= Cut a spring chicken, bones and all, in
pieces one inch square. Heat three ounces of butter in a casserole, add
the chicken, and cook until golden yellow; add two spoonfuls of flour
and heat through; add three pints of chicken broth, a bouquet garni, and
one-half cup of raw rice. Boil for one hour, then remove the bouquet
garni, add one pint of boiling milk, and season with salt and pepper and
a little chopped parsley.
=Brook trout, Volper.= Put in a casserole two quarts of cider, one
sliced onion, one carrot, one piece of celery, one piece of leek, a
little parsley, one bay leaf, one clove, and one spoonful of salt. Bring
to a boil, and then add eight brook trout. Set the vessel on the side of
the range, and let stand at boiling point for ten minutes; then remove
the trout to a platter. Serve with the following sauce: Heat two ounces
of butter in a casserole, add two spoonfuls of flour and one and
one-half pints of the cider in which the fish was cooked. Boil for
twenty minutes. Then add two more ounces of fresh butter, season well
with salt and pepper, and strain over the fish. Garnish with bread cut
in heart shapes, and fried in butter. Sprinkle with chopped parsley.
=Louis potatoes.= Cut some potatoes with a small round Parisian spoon,
parboil in water, and finish cooking in just enough cream to cover the
potatoes. Season with a little salt, and serve in a deep dish with the
cream.
=Roast beef, Jules-Albert.= Season a five pound piece of sirloin of beef
with salt and pepper, and rub with garlic. Put in an earthern pot and
pour a glassful of olive oil over it. Let it stand in the ice box for
two days. Then put on fire and roast for about forty minutes, basting
often. Then remove the beef to a platter, and add to the roasting pan
one spoonful of flour; heat; add one cup of bouillon and one-half glass
of white wine, season with salt and pepper, boil for ten minutes, and
strain. Pour a little over the beef, and serve the rest in a sauce boat.
AUGUST 19
BREAKFAST
Fresh raspberries with cream
Omelet with chives
Rolls
Coffee
LUNCHEON
Grapefruit, cardinal
Fried eggs, Infante
Imported Frankfort sausages
Potato salad
Limburger cheese with pumpernickel
Rye bread
Coffee
DINNER
Consomme with celery and rice
Antipasto
Fillet of sole, au vin blanc
Roast chicken
Asparagus, Hollandaise
Potato croquettes
Romaine salad
Lemon darioles
Coffee
=Fried eggs, Infante.= Cook some chickens' livers saute in butter, and
add a little sauce Madere. Pour the livers around some fried eggs.
=Imported Frankfurter sausages.= These sausages can be obtained in cans.
Remove from can immediately upon opening, otherwise they will turn bad.
Put the sausages in water almost at the boiling point, and keep them at
that temperature for twelve minutes, but do not let them boil. Serve on
a platter, garnished with parsley in branches.
=Consomme with celery and rice.= Cut a stalk of celery in small squares,
wash well, and boil in salted water until soft. Boil about one-quarter
of a pound of rice in salted water until soft. Serve both in three pints
of hot well-seasoned consomme.
=Omelet with chives.= Beat eight eggs, season with salt and pepper, add
one spoonful of chives sliced very fine, and cook the omelet in the
usual manner.
AUGUST 20
BREAKFAST
Blackberries with cream
Plain pancakes
Breakfast sausages
Rolls
Coffee
LUNCHEON
Cantaloupe
Eggs, Meyerbeer
Cold ham and tongue, meat jelly
Chiffonnade salad
German prune cake
Demi tasse
DINNER
Potage brunoise, with rice
Carciofini
Boiled codfish, Flamande
Potatoes, natural
Sweetbreads, sans gene
Roast turkey, cranberry sauce
Broiled sweet potatoes
Stewed corn
Sliced tomatoes, vinaigrette
Corn starch blanc mange with sabayon
Coffee
=Eggs Meyerbeer.= Shirred eggs with a broiled split lamb's kidney and a
slice of truffle on top of each one. Pour a little sauce Madere over the
white of the eggs.
=Potage brunoise, with rice.= To three pints of consomme brunoise add
one-quarter of a pound of boiled rice.
=Boiled codfish, Flamande.= Put three slices of fresh codfish, cut about
one and one-half inches thick, in a kettle with water. Season with salt,
add one-half glass of vinegar, bring to a boil, and let stand at the
boiling point for half an hour. Then place on a folded napkin, with
parsley in branches, and two lemons cut in two. Serve sauce Flamande
separate.
=Sauce Flamande.= Heat two ounces of butter in a casserole, add two
spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth
in which the codfish was cooked, one spoonful of French mustard, a
little salt and pepper, one bay leaf, one clove, and a little grated
nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and
put back in casserole. Then add, little by little, three ounces of good
butter. When the butter is melted add the juice of a lemon and some
fresh-chopped parsley.
=Sweetbreads, sans gene.= Put some braised sweetbreads on a platter, and
garnish with one stuffed head of fresh mushroom to each person. Cover
with sauce Colbert.
AUGUST 21
BREAKFAST
Baked pears with cream
Broiled salted mackerel
Boiled potatoes
Rolls
Coffee
LUNCHEON
Canape thon marine
Cold eggs, Riche
Broiled lamb chops
French fried potatoes
Cold artichokes, vinaigrette
Cottage cheese with crackers
Coffee
DINNER
Puree of lentils with tapioca
California ripe olives
Broiled pompano, fleurette
Duchesse potatoes
Boiled fowl, celery sauce
Spinach, English style
Orange darioles
Demi tasse
=Canape thon marine.= Butter four pieces of toast, lay thin slices of
thon marine on top, spread a little mayonnaise over all with a knife,
garnish the edges with chopped boiled eggs and chopped parsley. Serve on
a napkin with parsley in branches, and quartered lemons.
=Cold eggs, Riche.= Make four eggs Mollet. When the eggs have become
cold cut with the point of a knife, and let the yolks run out. Then fill
with a few chopped anchovies, place on a china platter, and cover with
sauce Figaro.
=Puree of lentils with tapioca.= Mix one quart of puree of lentils with
one pint of consomme tapioca.
=Boiled fowl.= Put a soup hen on the fire in two quarts of water, add a
little salt, bring to a boil, and skim. Then add one carrot, one onion,
one leek, one piece of celery and a bouquet garni. Cook until the fowl
is soft. Serve with cream, celery, oyster, or other sauce; as you may
desire.
=Celery sauce.= Warm three ounces of butter in a casserole; add two
stalks of celery, cut in small squares, well-washed and dried; and one
and one-half spoonful of flour. Heat through, and then add two pints of
chicken broth and a little salt. Boil until the celery is soft; then
bind with the yolks of two eggs and a cup of cream.
AUGUST 22
BREAKFAST
Sliced peaches with cream
Oatmeal
Rolls
Coffee
LUNCHEON
Casawba melon
Eggs Lenox
Tripe saute, Lyonnaise
Mashed potatoes
Field salad
Raspberry tartelette
Demi tasse
DINNER
Consomme Colbert
Radishes Salted almonds
Lobster en court bouillon
Roast leg of lamb
String beans
Potatoes au gratin
Fried egg plant
Watercress salad
Whipped cream in cups
Lady fingers
Coffee
=Eggs Lenox.= Boil hard one dozen eggs, remove the shells and cut in
four. Put the eggs in one-half cup of cream sauce, and season with salt
and pepper. Put in a deep buttered earthern dish, pour a cupful of
tomato sauce on top, sprinkle with grated cheese, put small bits of
butter on top, and bake in oven until brown.
=Consomme Colbert.= Add to consomme printanier one poached egg for each
person. Sprinkle with chopped chervil.
=Lobster en court bouillon.= Heat in a saute pan one spoonful of olive
oil and one ounce of butter. Add two leeks and one onion sliced fine.
Fry till crisp and yellow, add one glassful of white wine, one bay leaf,
one clove, one bouquet of tied parsley, one pint of fish broth, one
clove of garlic, some chopped parsley, and two tomatoes cut in four.
Then add two live lobsters cut in pieces one inch thick, including the
shell and claws. Season with salt and pepper and a pinch of Cayenne, and
boil slowly for forty minutes. When done remove the bay leaf, clove and
bouquet of parsley, and serve with the broth and all.
=Whipped cream in cups.= Whip some cream quite stiff, and add a little
powdered sugar and vanilla. Fill some cups; decorate the tops with some
of the same whipped cream, but put on in fancy shape with the aid of a
pastry bag. Serve with lady fingers.
AUGUST 23
BREAKFAST
Blackberries with cream
Plain poached eggs on toast
Broiled bacon
Rolls
Uncolored Japan tea