egg on top, and cover with sauce Hollandaise. Pour tomato sauce around
the rice to cover the bottom of the platter.
=Cream of summer squash.= Put three ounces of butter in a casserole, add
two pounds of peeled summer squash cut in small pieces, and simmer for
fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat
the flour through, and then add two quarts of chicken or other clear
white broth. Boil for ten minutes, season with salt and pepper to taste,
strain through a fine sieve, put back in the casserole, and before
serving add one pint of boiling thick cream.
=Fillet of flounder, Norvegienne.= Place four fillets of flounder in a
buttered pan, season with salt and pepper, add one-half glass of white
wine and one-half cup of fish stock, cover, and cook for ten minutes.
Place on a platter, some spinach in cream, lay the fish on top, and
cover with sauce Hollandaise.
=Roast tenderloin of beef, Boucicault.= Put a roast tenderloin of beef
on a platter, and garnish with stuffed cabbage. Pour sauce Madere over
the meat.
=Montmorency pudding.= Butter a pudding mould very generously. Line it
with stale cake, putting quartered fresh or glace cherries on each
piece. Make a custard with four eggs, a quarter of a pound of sugar and
a pint of milk. Pour this over the cake, filling the mould. Bake for
thirty minutes. Then remove from mould and serve hot, with brandy sauce
to which has been added some fresh or glace cherries chopped fine.
=Red currant water ice.= Strain one quart of ripe red currants. Canned
ones may be used when the fresh are out of season. Add the juice of two
lemons, and additional sugar, if necessary. Dissolve the sugar in hot
water before adding. Freeze, using plenty of salt with the ice.
OCTOBER 11
BREAKFAST
Sliced peaches and cream
Boiled eggs
English breakfast tea
Butter toast
LUNCHEON
Hors d'oeuvres assorted
Eggs McKenzie
Meat croquettes
Cucumbers on toast
Camembert cheese. Crackers. Coffee
DINNER
Oysters on half shell
Hungarian soup Ripe California olives
Halibut Metternich
Baked porterhouse steak
Potatoes rissolees
Plain spinach
Lettuce salad
Mince pie. American cheese. Coffee
=Hungarian soup.= Saute half a pound of lean beef that has been cut into
small cubes. Add six onions, thoroughly minced, and when slightly brown
add four tablespoonfuls of flour. Mix well. Add three quarts of stock
and a quart of tomatoes that have been strained through a sieve. Simmer
slowly for one hour. Then add a teaspoonful of caraway seeds, half as
much marjoram, and a large crushed garlic clove. Cook for another half
hour or longer, very slowly. The stock should be made with a knuckle of
veal and beef.
=Baked porterhouse.= Have a thick steak. Put into a Dutch oven, sprinkle
with salt and pepper, and two ounces of butter. On top place three whole
peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire
sauce, two of mushroom or tomato catsup and a little chopped parsley.
Baste frequently.
=Meat croquettes.= Chop a large onion and simmer in a pan with two
ounces of butter. Mince the meat, and add one raw egg and mix well.
Season with pepper, salt and some chopped parsley, and add a quarter cup
of brown gravy. Allow to cool, roll out and form into croquettes. Dip in
a mixture made of one egg and a spoonful of cream, and roll in sifted
crumbs. Fry in swimming fat. Serve with tomato or Madeira sauce.
=Eggs McKenzie.= Peel four tomatoes, cut off the tops and scoop out the
insides. Break an egg in each tomato, season with salt and pepper, cover
with a little Bordelaise sauce, sprinkle with grated cheese, put small
bits of butter on top, place on a buttered dish and bake in oven.
=Cucumbers on toast.= Peel and quarter two good sized cucumbers, and
soak in salted water for about thirty minutes. Then boil in slightly
salted water until tender, but not soft. Drain, and place each piece on
a round of buttered toast. Make a sauce by rubbing together a
tablespoonful of butter and a tablespoonful of flour, stir in a cup of
the water in which the cucumbers were boiled, add a teaspoonful of lemon
juice, salt and pepper to taste, and pour over the cucumbers and toast.
Garnish with strips of pimentos.
=Halibut Metternich.= Cut two slices of halibut, one and one-half inches
thick. Put in a vessel in cold water, season with salt, bring to a boil,
and skim. Add a glass of milk, boil for about twenty-five minutes, until
soft. Make a sauce in a casserole with two spoonfuls of butter, and two
spoonfuls of flour. When hot add two cups of the fish broth, boil for
ten minutes, and strain. Then add six chopped hard-boiled eggs and salt
and pepper to taste. Put the fish on a buttered baking dish, pour the
sauce over same, sprinkle with grated cheese, put small bits of butter
on top, and bake in the oven until brown.
OCTOBER 12
BREAKFAST
Fresh strawberries and cream
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Grapefruit cardinal
Clam broth in cups
Eggs Conte
Veal saute, Catalane
Romaine salad
Assorted cheese and crackers
Coffee
DINNER
Consomme Nelson
Radishes and celery
Sand dabs, meuniere
Coquille of chicken, Mornay
Roast leg of mutton, Kentucky sauce
String beans in butter
Potatoes Anna
Field and beet salad
Charlotte Russe
Demi tasse
=Eggs Conte.= Butter a shirred egg dish. Place a spoonful of cooked
lentils in center of dish, cover with two strips of fried bacon, break
two eggs on top, season with salt and pepper, and bake in oven till eggs
are done.
=Veal Saute, Catalane.= Cut five pounds of breast and shoulder of veal
in pieces two inches square. Put three spoonfuls of olive oil in a saute
pan and set on the stove until hot, then add the veal, season with salt
and pepper, and toss over a quick fire until golden brown. Then sprinkle
one spoonful of flour and cook until golden yellow. Add one pint of hot
water or stock, six peeled and chopped tomatoes, one crushed garlic
clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil
until meat is soft. Before serving remove the bouquet garni, and add two
dozen small onions glaces, and two dozen stoned queen olives.
=Consomme Nelson.= Put three pounds of fish bones and three quarts of
water in a casserole, also one sliced onion, one carrot, one piece of
leek, one leaf of celery, a little parsley in branches, one bay leaf,
one clove, and season with salt and pepper. Boil for one-half hour, and
clarify as follows: In a casserole put one pound of raw chopped beef and
the whites of six eggs. Mix well. Add, little by little, the strained
fish broth, set on the stove and bring to a boil. Then put to one side
and allow to simmer for fifteen minutes. Strain through cheese cloth or
napkin, add two cups of boiled rice, season well, and serve.
=Coquille of chicken, Mornay.= Boil a soup hen. When done cut the meat
from the bones, and slice in thin pieces. Season with salt and pepper,
add a cup of cream sauce, and mix. Then place in four buttered coquilles
or shells, cover lightly with more cream sauce, sprinkle with grated
cheese, put small bits of butter on top, and bake in oven until brown.
Serve on platter with folded napkin, garnish with two lemons cut in two,
and parsley in branches.
OCTOBER 13
BREAKFAST
Oatmeal in cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Cantaloupe
Scrambled eggs, Magda
Chicken saute, Josephine
Asparagus tips, Hollandaise
Escarole salad
Danish apple cake. Demi tasse
DINNER
Oysters on half shell
Potage Villageois
Lyon sausage. Radishes. Pickles
Fillet of sole, Judic
Tenderloin steak, Bernardi
Potatoes Sybil
Endive salad
Fancy ice cream and cakes. Coffee
=Scrambled eggs, Magda.= In a casserole put two ounces of butter, twelve
beaten eggs, one-half cup of cream, season with salt and pepper, and
then scramble. When nearly done add one tablespoonful of grated Swiss
cheese, one-half teaspoonful of mustard flour, and one tablespoonful of
mixed, chopped parsley, chervil and chives.
=Chicken saute, Josephine.= Cut two spring chickens in quarters, and
season with salt and pepper. In a saute pan put two ounces of butter and
a spoonful of olive oil. Set on the stove until hot, add the chicken,
and saute. When nearly done add six chopped shallots, one tablespoonful
of carrot cut in very small dices, one bay leaf cut very fine, one-half
of a clove, a little parsley, and two heads of mushrooms, all chopped
very fine. Also one spoonful of raw ham cut in very small squares. When
the chicken is cooked remove to a platter, and to the saute pan add one
pony of brandy and reduce one-half. Then add two more ounces of sweet
butter and the juice of a lemon, and pour over the chicken.
=Danish apple cake.= Pare and core six apples. Mix one and one-half cups
of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of
cinnamon. Butter a deep cake mould and put a layer of the crumb mixture,
with a bit of butter, at the bottom. Then a layer of the sliced apples,
and continue alternately until the material is all used. Bake in a
moderate oven for about two hours, and serve cold with whipped cream.
=Potage Villageois.= In a casserole put three ounces of butter and three
stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then
add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten
minutes. Then add two quarts of stock, bouillon, chicken broth or
consomme, season well with salt and pepper, and boil for forty minutes.
Then add one-half pound of vermicelli and boil for fifteen minutes, or
until the vermicelli is done.
=Fillet of sole, Judic.= Put four fillets of sole in a buttered pan,
season with salt and pepper, put a little butter on top, squeeze the
juice of a lemon over all, and bake in the oven until done. Then place
four pieces of lettuce braise on a platter, lay the fillets on top,
cover with cream sauce, sprinkle with grated cheese, put small bits of
butter on top, and bake again in the oven until brown.
=Tenderloin steak, Bernardi.= Broil a tenderloin steak. Place on a
platter and garnish with croustades filled with spinach in cream, and
artichoke bottoms filled with macedoine of vegetables. Pour some sauce
Madere over the meat.
OCTOBER 14
BREAKFAST
Stewed prunes
Bacon and eggs
Coffee
Rolls
LUNCHEON
Eggs Nantaise
Pompano saute, d'Orsay
Broiled honeycomb tripe
Maitre d'hotel potatoes
Lettuce salad
Apple snow and cakes
Coffee
DINNER
Potage Champenoise
Ripe olives
Boiled brook trout, Romanoff
Hollandaise potatoes
Shoulder of mutton, Budapest
Peas a la Francaise
Laurette potatoes
Celery mayonnaise
Biscuit glace, St. Francis
Assorted fancy cakes
Demi tasse
=Eggs Nantaise.= Split and toast two English muffins. Lay a few boiled
asparagus tips on each half. Put a poached egg on top and cover with
cream sauce.
=Pompano saute, d'Orsay.= Season the pompano with salt and pepper, roll
in flour and fry with melted butter. Then place the fried fish on a
platter, and sprinkle with plenty of chopped parsley and lemon juice. In
a hot pan put two ounces of butter, and when brown pour over the fish.
=Apple snow.= Peel, core and slice three large apples. Preferably sour
ones. Cook in a little water and vinegar until soft. Then drain, and rub
the apples through a sieve. When cold gradually add the whites of three
eggs whipped very stiff, and half a cup of powdered sugar. Dress in
dishes of fancy shape, and garnish with dots of currant jelly.
=Potage Champenoise.= Mix one quart of cream of potatoes with one quart
of cream of celery. Add as garniture one-half cup of carrots and celery
cut in very small dices, and boiled soft in consomme.
=Boiled brook trout, Romanoff.= Put six one-half pound trout in boiling
water, to which has been added one-half glass of vinegar, and cook for
about fifteen minutes. Serve on a platter on folded napkin. Garnish with
parsley in branches and two lemons cut in half. Serve separate, sauce
mousseline, to which has been added six chopped anchovies.
=Shoulder of mutton, Budapest.= Season the mutton well with salt and
pepper and place in a roasting pan with a sliced carrot, an onion, a few
branches of parsley, a leaf of celery and of leek, a few pepper berries,
half of a bay leaf and a clove. Put an ounce of butter on top, and
roast. Then remove the shoulder to a platter, drain off fat, and add to
the pan one cup of bouillon and a spoonful of meat extract. Boil for a
few minutes and strain over the meat. Garnish with risotto to which has
been added a few pimentos cut in small squares.
OCTOBER 15
BREAKFAST
Fresh raspberries and cream
Waffles
Honey in comb
English breakfast tea
LUNCHEON
Herring Livonienne
Eggs en cocotte, Ribeaucourt
Beef tongue, Menschikoff
Potato salad
Roquefort cheese and crackers
Coffee
DINNER
Cream of peas, Suzon
Celery. Radishes. Pickles
Fillet of pompano, Pocharde
Roast tame duckling, apple sauce
Fried sweet potatoes
Succotash
Stewed tomatoes
Chocolate ice cream
Macaroons
Demi tasse
=Herring, Livonienne.= Soak two salted herrings in cold water for two
hours. Then skin and bone them, and cut in half inch squares. Add one
sliced boiled potato, and a peeled apple cut in small squares. Salt a
little if necessary, season with pepper, one spoonful of olive oil and
the juice of two lemons. Serve on a celery dish, sprinkled with chopped
tarragon and parsley.
=Eggs en cocotte, Ribeaucourt.= Butter four cocotte dishes and break an
egg in each. Cut in small squares, two slices of tongue, one slice of
boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls
of brown gravy, season with salt and pepper, and put on top of the eggs.
Sprinkle with a little grated cheese, and bake in the oven for eight
minutes.
=Beef tongue, Menschikoff.= Place some sliced boiled beef tongue on a
platter and garnish with small onions glace, small vinegar pickles, and
Madeira sauce with a few raisins in it.
=Cream of peas, Suzon.= Make a cream of peas soup. Add one spoonful of
whipped cream for each person, and mix while hot. Put a poached egg on
each plate and serve the soup over the eggs.
=Cream of peas.= To one quart of shelled new peas add one pint of
chicken broth, and boil until the peas are soft. Strain and return to
casserole and add one pint of hot table cream, and, little by little,
one large spoonful of table butter. Season with salt and Cayenne pepper.
=Cream of peas, St. Germain.= Add a head of lettuce to the peas and
prepare as above. When strained for the second time add one cup of
fresh-boiled new peas to the soup.
=Fillet of pompano, Pocharde.= Cut four fillets of Florida pompano. Or
Pacific pompano may be used. The latter are much smaller. Put the fish
in a buttered pan, and season with salt and pepper. Add one-half glass
of claret, one-half glass of white wine, and one-half cup of fish broth.
Boil until done. In a sauce pan put one table spoonful of flour and
place on stove. When hot add the broth in which the fish were cooked,
and boil for five minutes. Then bind the sauce with the yolks of two
eggs mixed with one-half cup of cream and one ounce of butter. Whip well
and strain over the fish.
OCTOBER 16
BREAKFAST
Baked apples in cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Casawba melon
Eggs Mollet, a l'aurore
Sweetbreads, Saint Monde
Lettuce salad
Mince pie
American cheese
Demi tasse
DINNER
Potage grenade
Salted almonds
Ecrevisses Georgette
Roast leg of mutton, mint sauce
String beans
Mashed potatoes
Tomato salad
French pastry
Coffee
=Eggs Mollet, a l'aurore.= Place four eggs Mollet on four pieces of
buttered toast. Cover with well seasoned tomato sauce.
=Sweetbreads, Saint Monde.= Prepare braised sweetbreads as described
elsewhere. Place on a platter and garnish with artichoke bottoms filled
with asparagus tips with a little Hollandaise sauce on top; and others
filled with French peas in butter with Madeira sauce.
=Potage grenade.= Cut in thin slices, the size of a silver quarter, two
turnips, one stalk of leeks, one-half stalk of celery and a small head
of Savoy cabbage. Put in a sauce pan with three ounces of butter, season
with salt and a teaspoonful of sugar, and place in the oven to smother.
Be careful that it does not burn. When soft add two quarts of consomme,
and boil for one-half hour. Then add two tomatoes peeled and cut in
small dices, boil for one minute, season with salt and pepper, and serve
with a little chopped chervil.
=Ecrevisses Georgette.= Bake four medium-sized potatoes. Then cut off
the tops, remove the insides, and refill with Ecrevisses Voltaire.
=Ecrevisses Voltaire.= Boil two dozen ecrevisses en buisson. Remove the
tails from the shells and place them in a sauce pan with two ounces of
butter and six sliced heads of fresh white mushrooms. Season with salt
and a little Cayenne pepper, and simmer for ten minutes. Then add a pony
of brandy, and simmer for a few minutes. Then add a large cup of cream,
and boil for five minutes. Then add two sliced truffles. Bind with the
yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in
chafing dish.
OCTOBER 17
BREAKFAST
Oatmeal and cream
Ham and eggs
Coffee
Rolls
LUNCHEON
Mortadella
Poached eggs, Zurlo
Broiled honeycomb tripe
Lyonnaise potatoes
Field salad
Port de Salut cheese
Crackers
Coffee
DINNER
Consomme Leopold
Chow chow
Broiled smelts, a l'Americaine
Chicken Leon X
Peas a la Francaise
Duchesse potatoes
Lettuce and grapefruit salad
Fancy ice cream
Assorted cakes
Demi tasse
Mint wafers
=Mortadella.= This is an Italian sausage, very highly seasoned, and
comes in cans already sliced. Serve on a platter garnished with chopped
meat, jelly and parsley in branches.
=Poached eggs, Zurlo.= Form some flat potato croquettes, and fry. Place
a poached egg on top of each, and cover with cream sauce.
=Consomme Leopold.= Slice very fine one handful of sorrel and a head of
lettuce. Wash well, and boil in two quarts of chicken broth for about
thirty minutes. Serve with chervil.
=Broiled Smelts, a l'Americaine.= Split and remove the bones from twelve
large smelts. Season with salt and pepper, roll in oil, and broil. When
done place on a platter, garnish with six slices of broiled tomatoes,
two lemons cut in half, and parsley in branches. Pour a little maitre
d'hotel sauce over all.
=Chicken Leon X.= Put on fire, in cold water, one large fat roasting
chicken or capon. Add salt, one carrot, and a bouquet garni. Boil until
soft. Make a sauce with two ounces of butter mixed with two ounces of
flour. When hot add one pint of the chicken broth. If too thick add a
little more of the broth. Boil for half an hour. Then bind with the
yolks of three eggs mixed with a cup of cream. Strain, and add two
ounces of sweet butter. Stir the sauce well until the butter is melted.
Place the chicken on a platter and garnish with macaroni cooked in
cream. Pour a little of the sauce over the chicken. To the remainder of
the sauce add in equal parts some sliced truffle, sliced canned French
mushrooms and parboiled goose liver. Serve this sauce separate.
=Mint wafers (after dinner mints).= To half a gill of water add one
pound of powdered sugar, and mix over fire until dissolved and hot. Add
three or four drops of oil of peppermint. Then drop, about the size of a
half silver dollar, on waxed paper or a greased pan, using the tip of a
spoon or a paper bag. Allow to become cold and dry.
OCTOBER 18
BREAKFAST
Grapefruit juice
Poached eggs on toast
Uncolored Japan tea
Crescents
LUNCHEON
Omelette Cherbourg
Homemade beef stew
Lorette salad
Alhambra ice cream
Assorted cakes
Demi tasse
DINNER
Cream of asparagus, Favori
Salted mixed nuts. Celery
Sole Heloise
Roast leg of veal, au jus
Spinach in cream
Potatoes au gratin
Romaine salad
Pancakes a la Lieb
Demi tasse
=Omelette Cherbourg.= Mix a cup of picked shrimps with two spoonfuls of
cream sauce. Heat well, and season with salt and pepper. Make the
omelette in the usual manner, and before turning over on platter fill
with the prepared shrimps. Pour a thick cream sauce around the omelette.
=Lorette salad.= One-third field salad, one-third boiled celery root,
and one-third pickled beets. Season with French dressing.
=Alhambra ice cream.= Half vanilla and half strawberry ice cream served
in any fancy form.
=Cream of asparagus, Favori.= Make a cream of asparagus soup and serve
with plenty of boiled asparagus tips in it.
=Sole Heloise.= Remove the skin from both sides of a large sole. Place
on a buttered pan, season with salt and pepper, add one-half glass of
white wine, cover with a piece of buttered manila paper, and bake in the
oven for about twenty minutes. Remove the sole to a platter, and put in
the pan three ounces of butter, a little pepper, chopped parsley,
chervil, tarragon, and chives. When hot add the juice of two lemons,
season well, and pour over the sole.
OCTOBER 19
BREAKFAST
Fresh strawberries and cream
Broiled fresh mackerel
Baked potatoes
Rolls
Coffee
LUNCHEON
California oyster cocktail
Consomme in cups
Shirred eggs, Metternich
Pears, mayonnaise
Cheese toast
Coffee
DINNER
Potage Ferneuse
Ripe olives
Sand dabs, saute meuniere
Roast ribs of beef
String beans in butter
Stewed tomatoes
St. Francis potatoes
Escarole salad
Romaine ice cream
Alsatian wafers
Demi tasse
=Shirred eggs, Metternich.= Place two eggs in a buttered shirred egg
dish with six canned mushrooms sliced very fine. Season with salt and
pepper, sprinkle with grated cheese, place a small piece of butter on
top, and bake.
=Pears, mayonnaise.= Use whole fresh pears cooked in syrup, or canned
ones. Place the pears on lettuce leaves and cover with thick mayonnaise.
On slices of toast place small pieces of American dairy cheese. Bake in
the oven, and serve separate.
=Cheese toast.= Spread any such cheese as Parmesan, American, Sierra or
Camembert, on slices of toast, and set in the oven until hot. Serve at
once.
=Potage Ferneuse.= Slice six white turnips very fine, put in a
casserole, with two ounces of butter. Cover, and simmer for fifteen
minutes. Then add one cup of rice and three pints of bouillon, consomme,
or chicken broth. Boil for one hour, strain through fine wire sieve, and
put back in vessel. When hot stir in well three ounces of sweet butter,
season with salt and a little Cayenne pepper.
=Romaine ice cream.= To coffee ice cream add a little rum before
serving.
OCTOBER 20
BREAKFAST
Baked apples
Oatmeal and cream
English breakfast tea
Crescents
LUNCHEON
Hard boiled eggs, vinaigrette
Fried scallops, Tartar
Broiled squab on toast
Stewed corn
Romaine salad
Camembert cheese
Crackers
Coffee
DINNER
Toke Point oysters
Potage bouquetiere
Celery
Fresh herring, a l'Egyptienne
Small boiled potatoes
Cucumber salad
Chicken en cocotte, Bazar
Cold asparagus, mustard sauce
French pastry
Assorted fruits
Demi tasse
=Hard boiled eggs, vinaigrette.= Remove the shells from six hard boiled
eggs, and cut in two. Place them on a china platter, sprinkle with salt,
pepper, chopped parsley, a little chopped chervil, one spoonful of
vinegar and two of olive oil.
=Potage bouquetiere.= Consomme, tapioca and printanier mixed.
=Fresh herring, a l'Egyptienne.= Clean four fresh herring, season with
salt and pepper, and fry in hot olive oil. Remove the fish to a platter,
and add to the frying pan one sliced onion, and fry until done. Then add
two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig
of thyme. Season with salt and pepper, and simmer for a few minutes.
Then put the fish back in the pan, add the juice of two lemons and a
little chopped parsley, and simmer together for five minutes. Serve both
fish and sauce on a platter.
=Chicken en cocotte, Bazar.= Season a spring chicken with salt and
pepper, and put in a cocotte (earthen casserole) with two ounces of
butter and six small onions. Set in the oven, and baste well until
golden yellow. Then add one spoonful of white wine and two peeled and
quartered tomatoes. Cover the casserole and simmer for ten minutes. Add
two dozen Parisienne potatoes and serve.
OCTOBER 21
BREAKFAST
Stewed prunes
Ham and eggs
Rolls
Coffee
LUNCHEON
Grapefruit a la rose
Eggs, ministerielle
Beef goulash, Hungarian style
Mince pie
Coffee
DINNER
Consomme Diane
Chow chow. Salted almonds
Sole Dejazet
Roast chicken
Summer squash
Chateau potatoes
Lettuce salad
Vanilla ice cream
Assorted cakes
Coffee