Hors d'oeuvres varies
Cold consomme in cups
Omelet Imperatrice
English mutton chop, tavern
Escarole and chicory salad
Roquefort cheese with crackers
Assorted fruit
Demi tasse
DINNER
Puree of white bean soup, Allemande
Plain celery
Sand dabs, meuniere
Sugar-cured ham glace, champagne sauce
Spinach in cream
Potatoes au gratin
Wine jelly with whipped cream
Assorted cakes
Coffee
=Omelette Imperatrice.= Slice a breast of boiled chicken, and mix with
half a cup of cream sauce. Season with salt and pepper. Make the omelet,
and before turning over on platter lay the chicken stew in the center.
Pour thin cream sauce around the omelet.
=Puree of white bean soup, Allemande.= Make a puree of white beans as
described elsewhere. Add four Frankfort sausages, peeled and cut in thin
slices.
=Sugar-cured ham glace.= Put a ham in a kettle and cover with cold
water. Bring to a boil, and allow to simmer on side of range, at boiling
point, for about three hours. Then pull the skin from the ham, sprinkle
heavily with powdered sugar, place in a roasting pan, put a pint of
sherry wine in the bottom, set in oven, and roast until brown. Serve on
a platter garnished with watercress. Serve champagne sauce separate.
=Wine jelly with whipped cream.= Make some wine jelly as described
elsewhere. Pour into moulds and set in ice box until firm. Unmould on a
cold dish, and decorate with sweetened whipped cream.
AUGUST 24
BREAKFAST
Sliced bananas with cream
Browned corned beef hash
Rolls
Coffee
LUNCHEON
Cantaloupe
Eggs, Opera
Spring lamb Irish stew
French pastry
Coffee
DINNER
Consomme with Italian paste
Lyon sausage
Stewed striped bass, Americaine
Hollandaise potatoes
Roast chicken
Succotash
Cauliflower, Polonaise
Hearts of lettuce salad
Corn starch blanc mange with berries
Macaroons
Demi tasse
=Eggs, Opera.= Garnish some shirred eggs on one side with asparagus tips
in butter, and on the other side with chickens' livers saute au Madere.
=Consomme with Italian paste.= Boil some Italian paste in salted water
for eight minutes. Then drain off water, and cool the paste in cold
water. Serve in hot consomme, with grated cheese separate.
=Stewed striped bass, Americaine.= Cut four pounds of striped bass in
pieces two inches thick. Put them in a buttered saute pan with an onion
chopped fine; season with salt and pepper, add a glassful of white wine,
and one quart of canned tomatoes just as they come from the can; and a
bouquet garni. Cover, and simmer for half an hour. Then remove the fish
to a platter, take out the bouquet garni, and reduce the broth one-half.
Add, little by little, three ounces of sweet butter, stir until the
butter is melted, add a little chopped parsley, and pour over the fish.
=Corn starch blanc mange.= Put a pint of milk on the fire. Moisten three
spoonfuls of corn starch in a little cold milk, and then stir it into
the boiling milk. Add two ounces of sugar and two well-beaten eggs. Cook
for a few minutes, and pour into small moulds. When cold, unmould, and
serve with cold cream.
=Corn starch blanc mange with Sabayon.= Prepare as above, and serve
covered with thick Sabayon sauce.
=Corn starch blanc mange with berries.= Prepare a corn starch blanc
mange, and serve with sweetened strawberries, raspberries, blackberries,
or loganberries, around the edge of the dish.
=Corn starch blanc mange with stewed fruit.= Serve corn starch blanc
mange with cold stewed apples, pears, peaches, plums, or apricots,
around the bottom of the dish.
=Corn starch food.= (For infants or invalids.) Boil one pint of milk.
Add three tablespoonfuls of corn starch diluted with a little cold
water, and two ounces of sugar. Stir into the boiling milk, boil for a
few minutes, and serve hot or cold.
AUGUST 25
BREAKFAST
Grapes
Scrambled eggs with tomatoes
Rolls
Coffee
LUNCHEON
Tomatoes, surprise
Eggs, de Lesseps
Rump steak, Dickinson
French fried potatoes
Jerusalem artichokes in cream
Camembert cheese with crackers
Assorted fruit Demi tasse
DINNER
Puree of turnips, Caroline
Mortadella. Salted almonds
Broiled fillet of sole, maitre d'hotel
Leg of veal, au jus
Carrots, Vichy
Peas in butter
Chateau potatoes
Field and beet salad
Strawberry ice cream
Assorted cakes
Coffee
=Scrambled eggs with tomatoes.= Peel four tomatoes, cut in two, and
squeeze out the water. Then cut in small squares, and put in a saute pan
with one ounce of butter, season with salt and pepper, and simmer until
done. Then add eight beaten eggs, one-half cup of cream, one ounce of
butter, a little more salt and pepper; and then scramble with the
tomatoes.
=Tomatoes, surprise.= Peel four tomatoes, cut off the tops, and scoop
out the centers with a small spoon. Season the inner side of the
tomatoes with salt and pepper, and turn upside down so the water will
run out. Cut some celery in small dices, wash well, and mix with
mayonnaise sauce, season with salt and pepper; and then fill the
tomatoes. Serve on lettuce leaves.
=Eggs, de Lesseps.= Butter shirred egg dishes, crack two eggs in each,
and lay one-quarter of a calf's brains that has been previously heated,
on each. Season with salt and pepper, and set in oven for a few minutes.
Put a small piece of butter in a frying pan and cook until smoking, and
nearly black; pour over the egg and brain. Put a spoonful of vinegar in
the frying pan and heat, and also pour over the egg. Sprinkle with a
little chopped parsley and a few capers.
=Rump steak, Dickinson.= Broil a rump steak, and place on a platter.
Parboil four slices of beef marrow and lay on top with some green and
red peppers cut in triangular shapes. Pour sauce Colbert around the
steak.
=Jerusalem artichokes in cream.= Peel a quart of Jerusalem artichokes,
and put in a casserole with water, salt and a piece of lemon. Boil until
done, drain off the water, and cut the artichokes in any shape desired,
or sliced. Make a pint of cream sauce, put the artichokes in it, and
boil for a few minutes. Season well.
=Puree of turnips, Caroline.= Peel six turnips, cut in four, put in a
casserole with two quarts of chicken or veal broth, half a pound of
rice, and a bouquet garni. Boil until done, remove the bouquet, and
strain through a fine sieve. Put back in the casserole, bring to a boil;
and add slowly, bit by bit, four ounces of sweet butter; season with
salt and pepper, and serve with small pieces of bread cut in dices and
fried in butter.
=Mortadella.= Imported Italian sausages, which comes in cans, sliced.
Very fine.
AUGUST 26
BREAKFAST
Stewed prunes
Buckwheat cakes, maple syrup
Crescents
English breakfast tea
LUNCHEON
Eggs, Don Juan
Broiled veal kidneys, with bacon
Lyonnaise potatoes
Celery Victor
Napoleon cake
Coffee
DINNER
Consomme Chatelaine
Queen olives
Fried soft clams, Tartar sauce
Tenderloin of beef, Cardinalice
Lima beans, au paprika
St. Francis potatoes
Endives salad
Mirlitons
Coffee
=Eggs, Don Juan.= Make four pieces of toast, lay six fillets of
anchovies on each, and cover with scrambled eggs.
=Consomme Chatelaine.= Equal parts of small chicken dumplings, boiled
rice and new peas, served in hot consomme.
=Fried soft clams, sauce Tartar.= Take the bellies of one dozen soft
clams and roll in flour, then in beaten eggs, and finally in fresh bread
crumbs. Fry in swimming hot lard or butter. Season with salt, place on a
platter, on a napkin; and garnish with fried parsley and quartered
lemons. Serve Tartar sauce separate.
=Tenderloin of beef, Cardinalice.= Roast a tenderloin of beef, and lay
sliced truffles heated in Madeira wine, on top. For each person, garnish
with one-half tomato seasoned with salt and pepper, a small bit of
butter placed on top and baked in the oven, and one pimento heated in
butter. Serve separate, sauce Bearnaise and tomato sauce mixed. This is
also a good way to serve tenderloin or sirloin steaks.
=Lima beans, au paprika.= Boil one quart of Lima beans in salted water.
When done drain off the water. Heat through in a casserole, two ounces
of butter and six chopped shallots. Then add one teaspoonful of flour
and one teaspoonful of paprika, and one-half cup of bouillon, stock, or
water; and boil for ten minutes. Then add the Lima beans, and simmer for
a few minutes. If necessary, add a little more salt.
=Mirlitons (cake).= Beat well together four eggs and three ounces of
sugar. Add one gill of orange flower water and one pint of cream.
Strain, and put into tartelette moulds lined with tartelette dough
rolled very thin. Dust some powdered sugar over them, and bake in a
moderate oven.
AUGUST 27
BREAKFAST
Cantaloupe
Ham and eggs
Rolls
Coffee
LUNCHEON
Cold celery broth
Cold salmon, mayonnaise
Sliced cucumbers
Roquefort cheese and crackers
Coffee
DINNER
Potage bourgeoisie
Pim olas
Skate fish au beurre noir
Potatoes, nature
Boiled beef, horseradish sauce
German cabbage
Roast squab
Chiffonnade salad
Biscuit glace, vanilla
Assorted cakes
Coffee
=Cold celery broth.= Wash two stalks of celery, and cut in small pieces.
Put in a vessel with three pounds of chopped raw shin of beef, the
whites of six eggs, one onion, and a spoonful of salt. Mix well, and add
slowly one gallon of stock or bouillon; or three quarts of water; and
boil for two hours. Strain through a fine cloth, put in ice box, and
serve when cold.
=Potage bourgeoisie.= In a kettle put a fresh brisket of beef, two
marrow bones, and a handful of salt; and cover with cold water. Bring to
a boil, skim well, add a small piece of Savoy cabbage, one carrot, one
onion, one piece of celery, a dozen stalks of leek tied in a bunch, a
bouquet garni, and a spoonful of whole black peppers. Boil slowly for
about three hours and a half; then remove the beef; and take out the
leeks and carrot and cut them in small round pieces. Take the fat off of
the broth, and strain the broth over the leeks and carrot. Boil for a
few minutes, and season with salt and pepper. Before serving add some
chopped chervil, and some bread crusts cut in half inch squares, and
fried in butter.
=German cabbage.= Heat three ounces of butter in a casserole, add three
chopped onions, and simmer until done. Then add one spoonful of flour
and one pint of bouillon from boiled beef, season with salt and pepper;
and then add two heads of sliced Savoy cabbage, and cover the pot. Cook
for one hour; then add one-half glass of white wine vinegar, and one
spoonful of chopped parsley, and boil for thirty minutes.
AUGUST 28
BREAKFAST
Sliced figs with cream
Hominy
Pulled bread
Chocolate
LUNCHEON
Olive and anchovy salad
Eggs, Canada
Broiled pigs' feet Chow chow
Potatoes, surprise
Corn starch blanc mange with stewed fruits
Demi tasse
DINNER
Potage Colbert
Salted hazelnuts
Eels, mariniere
Roast leg of mutton
String beans with shallots
Mashed potatoes
Endives salad
Dariolets, Duchesse
Coffee
=Olive and anchovy salad.= Lay on a ravier, or flat celery dish, two
dozen fillets of anchovies, crosswise. Cut the stones out of one dozen
large queen olives, and slice the olives thin. Lay them over the
anchovies, sprinkle with a very little salt, some fresh-ground black
pepper, a spoonful of vinegar, and a spoonful of olive oil. Garnish with
hard-boiled eggs cut in four, and chopped parsley.
=Eggs, Canada.= Cut the tops from four solid even-sized tomatoes, scoop
out the insides, season with salt and pepper, break a raw egg in each,
put a small piece of butter on top, season with salt and pepper, place
on a buttered plate and bake in the oven for about eight or ten minutes.
Serve on a china platter with a little tomato sauce around the tomatoes.
Sprinkle with chopped parsley.
=Potatoes, surprise.= Bake four medium-sized potatoes, cut off the tops,
and scoop out the insides. Mix the insides with two ounces of sweet
butter, a little chopped chives, and salt and pepper. Mix lightly with a
spoon, and refill the potatoes. Replace the top, and bake in oven again
for three minutes. Serve on napkins.
=Potage Colbert.= Wash and dry two heads of chicory salad, slice fine,
and fry in a casserole in three ounces of butter. Then add one and
one-half ounces of flour, three pints of veal or beef broth, and one
bouquet garni; and boil for an hour. Remove the bouquet, and strain the
rest through a fine sieve. Put back in the vessel, season to taste with
salt and Cayenne pepper, and when nearly boiling add the yolks of two
eggs beaten with one cup of cream. Before serving add one
lightly-poached egg to each person.
=Eels, mariniere.= Remove the skin, and cut an eel in pieces three
inches long. Put in a buttered pan, add one dozen finely chopped
shallots, one glass of white wine, and one cup of fish broth. Cover, and
boil until the eels are done. Then place on a platter. Heat one ounce of
butter in a casserole, add a spoonful of flour and the broth in which
the eels were cooked, and boil for five minutes. Bind with the yolks of
two eggs and one-half cup of cream, add a little chopped parsley, and
pour over the fish. Do not strain the sauce.
=String beans with shallots.= Boil two pounds of string beans in salted
water. Simmer, without allowing to color, six chopped shallots in two
ounces of butter. Then add the string beans, one ounce of butter, and
some chopped parsley, season with salt and pepper, and simmer for a few
minutes.
AUGUST 29
BREAKFAST
Stewed dried fruit
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit with cherries
Eggs Benoit
English mutton chops, Kentucky sauce
Broiled sweet potatoes
Romaine salad
Brie cheese with crackers
Coffee
DINNER
Consomme tapioca, ecrevisse butter
California ripe olives
Sand dabs, meuniere
Roast turkey, cranberry sauce
Green corn
Spinach with eggs
Rissolee potatoes
Cold artichoke, vinaigrette
Roman punch
Assorted cakes
Coffee
=Eggs Benoit.= Spread some pate de foie gras on four pieces of toast,
lay a poached egg on top of each; and a head of fresh mushrooms saute in
butter on top of each egg. Cover with Madeira sauce.
=English mutton chop, Kentucky sauce.= Broil the chop. Serve Kentucky
sauce separate.
=Kentucky sauce.= Put in a casserole one pint of claret, half a pint of
whiskey or cognac, one pint of chicken broth, half a pint of tomato
ketchup, quarter of a pound of brown sugar, a little salt and one-half
teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half
cup of corn starch mixed with a little cold water. Boil for ten minutes,
and then strain. Serve with mutton or game.
=Stewed dried fruit (in general).= Take pears, apricots, peaches, figs,
or other fruit, and soak in cold water for about one hour. Then drain,
add a little sugar, to taste, and boil until soft. Allow to become cold
before serving.
=Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter).= Make two
quarts of consomme tapioca, and while boiling add, little by little,
three ounces of ecrevisse butter. When the butter is melted, and while
the soup is boiling, add a little Cayenne pepper and a pony of cognac,
and serve.
AUGUST 30
BREAKFAST
Apple sauce
Plain omelet
Pulled bread
Cocoa
LUNCHEON
Canape of fresh caviar
Eggs Chambord
Breaded veal cutlets
Macaroni Caruso
Edam cheese with crackers
Coffee
DINNER
Potage Plessy
Celery
Boiled turbot, Hollandaise
Potatoes, nature
Sirloin steak, Bordelaise
Broiled fresh mushrooms
Souffle potatoes
French asparagus, melted butter
Chicory salad
Raspberry water ice
Assorted cakes
Coffee
=Eggs Chambord.= Poached eggs on toast, covered with sauce Chambord.
=Sauce Chambord.= Put in a casserole the head of a salmon cut in small
pieces. Add three ounces of butter, one sliced carrot, one onion, a
little parsley in branches, one bay leaf, four cloves, one spoonful of
whole black peppers, one clove of garlic, and a little salt. Simmer
until the head is cooked, then add one pint of claret and reduce until
nearly dry. Then add one quart of fish broth or stock and boil for ten
minutes. Thicken with two ounces of butter and one ounce of flour
kneaded together, mix well, add two tablespoonfuls of anchovy essence,
and boil for five minutes. Strain through a fine sieve, put back in
casserole, bring to a boil, add two ounces of fresh butter, whip well,
and season with salt and Cayenne pepper. Strain through fine cheese
cloth. Serve with fish or eggs.
=Macaroni Caruso.= Boil one pound of macaroni in salted water. When done
drain off the water, add one-half pound of sliced fresh mushrooms saute
in butter, a very little garlic fried in oil, a cup of tomato sauce, and
one-half cup of grated cheese. Also serve grated cheese separate.
=Potage Plessy.= Slice ten onions very fine, and put in a casserole with
a quart of water, bring to a boil, and then drain. Heat three ounces of
butter in a casserole, then add two ounces of flour and two quarts of
bouillon, and stir well. Then add the onions, season with salt and
pepper, boil for an hour, and strain through a fine sieve. Put back in
the casserole and add two ounces of sweet butter. When the butter is
melted add bread crumbs fried in butter.
AUGUST 31
BREAKFAST
Fresh raspberries with cream
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Cantaloupe
Eggs Bernadotte
Calf's head, vinaigrette
Plain boiled potatoes
German prune cake
Demi tasse
DINNER
Potage Montglas
Dill pickles
Boiled striped bass, Indian soy sauce
Chicken saute, Alsacienne
Peas a la Francaise
Chicory salad, Escoffier dressing
Floating island
Macaroons
Coffee
=Eggs Bernadotte.= Lay four poached eggs on four pieces of toast, put
two fillets of anchovies crosswise on each egg. Mix one pint of cream
sauce with one dozen sliced queen olives, and pour over the eggs.
=Potage Montglas.= Mix one pint of puree of tomatoes with one quart of
Consomme sago. Add the breast of a boiled fowl cut Julienne style, the
tip of a smoked beef tongue cut in small squares, and one-quarter of a
pound of macaroni cut in pieces one inch long. Serve grated cheese
separate.
=Boiled striped bass, Indian soy sauce.= Put a whole striped bass in a
fish kettle, cover with cold water, add a handful of salt, two sliced
lemons, one small piece of ginger root, one sliced onion, and a bouquet
garni. Bring to a boil, and set on side of stove at boiling point for
twenty minutes. When done place on a platter, on a napkin, and garnish
with small round boiled potatoes, parsley in branches, and two lemons
cut in half. Serve sauce separate.
=Indian soy sauce.= Put two ounces of butter in a casserole, add two
chopped shallots, and heat. Then add one spoonful of flour, one pint of
boiling milk, one-half pint of Indian soy sauce, and season with salt
and Cayenne pepper. Boil for a few minutes; then add a cup of thick
cream and the juice of a lemon. The Indian soy sauce may be obtained in
bottles.
=Chicken saute, Alsacienne.= Cut a chicken in four. Heat one ounce of
butter in a saute pan, add the chicken, season with salt and pepper and
a chopped shallot, and cook until golden yellow. Then add one-half
spoonful of flour, and toss. Then add one-half glass of white wine, one
cup of bouillon, and a spoonful of meat extract; and simmer for fifteen
minutes. Serve on a platter garnished on one side with noodles, and on
the other side with flour dumplings. Sprinkle with chopped parsley.
=Escoffier dressing.= Mix well together one-fourth cup of imported
Escoffier sauce, which may be obtained in bottles, three-fourths of a
cup of Chili sauce, a cup of mayonnaise to which has been added the
juice of half a lemon, a little chives cut fine, and salt, pepper and
paprika to taste. Pour over the salad.
SEPTEMBER 1
BREAKFAST
Orange marmalade
Buckwheat cakes
Breakfast sausages
Rolls
Coffee
LUNCHEON
Canape de sardine
Eggs Grazienna
Pork tenderloin, sauce piquante
Lorraine potatoes
Dandelion salad
Oregon cream cheese with crackers
Coffee
DINNER
Little Neck clams
Fish broth, with whipped cream
Chow chow
Broiled barracouda, sauce Rougemont
Potato brioche
Tournedos, Cafe Julien
String beans with tomatoes
Escarole salad
Strawberries a la mode
Assorted cakes
Demi tasse
=Eggs Grazienna.= Mix a cupful of boiled peas with a spoonful of cream
sauce and a little salt and sugar. Heat well, and place on a platter.
Put four fried eggs on top of the peas and pour a little tomato sauce
around the bottom of the platter.
=Fish broth with whipped cream.= Make a fish broth, serve whipped cream
and cheese straws on the side.
=Potato brioche.= Make a potato croquette preparation. Roll out, in
flour, into the shape of a ball, place on a buttered pan, brush the tops
with yolks of eggs, and bake in oven until nicely colored.
=Sauce Rougemont (cold).= Chop very fine some fresh mustard and
tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not
available use a little French mustard.
=Broiled barracouda, sauce Rougemont.= Split a barracouda, season well
with salt and pepper, roll in oil, and broil. Place on a platter and
garnish with parsley in branches and quartered lemons. Serve sauce
Rougemont separate.
=Tournedos, Cafe Julien.= Take tournedos, or filet mignons, or small
tenderloin steaks, or sirloin steaks; season well with salt and pepper,
roll in oil, and broil. When done place on a platter, and garnish, for
each person, with one fresh boiled artichoke bottom filled with French
peas. Pour sauce Madere over the meat.
=String beans with tomatoes.= Peel and cut four tomatoes in four. Put in
a casserole with one ounce of butter, season with salt and pepper, and
simmer for ten minutes. Add two pounds of fresh boiled string beans, and
two more ounces of fresh butter. Season with salt and pepper to taste,
and simmer for five minutes. Sprinkle with parsley chopped fine.
SEPTEMBER 2
BREAKFAST
Sliced pineapple
Fried eggs with salt pork
Rolls
Coffee
LUNCHEON
Little Neck clam cocktails
Eggs a la tripe
Cold roast beef
String bean salad
Duchesse darioles
Demi tasse
DINNER
Potage Maintenon
California ripe olives
Pompano saute, meuniere
Roast duckling, apple sauce
Baked creamed squash
Sweet potatoes saute
Green peas
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee
=Fried eggs with salt pork.= Put four slices of salt pork in a frying
pan and fry until done. Then break four eggs on top of the pork, season
with a little pepper, and bake in oven for three minutes.
=Dariole Duchesse.= Mix one ounce of flour and three ounces of sugar
with two whole eggs and five yolks. Then add one pint of milk to which
has been added six crushed macaroons. Line about a dozen dariole moulds,
or small timbales, with tartelette dough, or puff paste parings. (Paste
left over when making vol au vent or puff paste cakes). The paste should
be rolled out very thin. Into the bottom of each lined mould place a
little chopped candied fruit, then fill with the above preparation. Dust
some powdered sugar on top, and bake in a rather hot oven. Unmould and
serve with fruit sauce.
=Potage Maintenon.= Put a soup hen and two pounds of veal bones in a pot
in one gallon of water, add a spoonful of salt, one onion, one carrot,
one stalk of celery, one-half stalk of leek, and a bouquet garni. Bring
to a boil, skim well, and then simmer until the fowl is done. Then take
out the fowl and cut the white meat in small squares. Strain the broth.
Heat in a casserole four ounces of butter, add one-half cup of rice and
two and one-half ounces of flour. When heated through add the broth,
stir well, and let it simmer slowly. When once boiling be careful that
the rice does not stick to the bottom and burn. Also be careful when
stirring that you do not break the rice. Taste, season with salt and a
little Cayenne pepper; and when the rice is soft thicken the soup with
the yolks of four eggs mixed with a cup of cream and a very little
grated nutmeg. Do not let the soup boil after adding the thickening.
SEPTEMBER 3
BREAKFAST
Fresh raspberries and strawberries with cream
Calf's liver and bacon
Rolls
Coffee
LUNCHEON
Cantaloupe and watermelon, surprise
Shirred eggs, Caroli
Veal kidneys saute, au Madere
Mashed potatoes
Salade Bresilienne
Camembert cheese with crackers
Coffee
DINNER
Consomme brunoise and vermicelli
Pickles. Radishes
Planked black bass
Cucumber salad
Deviled chickens' legs with Virginia ham
Spinach with cream
Egg plant, Sicilienne
French pastry
Demi tasse