Consomme in cups
Fried smelts, Tartar sauce
Broiled pig's feet, special
Fried apples
Romaine salad
French pastry Coffee
DINNER
Seapuit oysters
Potage Lamballe
Boiled beef garnished with vegetables
Horseradish a l'Anglaise Pickles
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes Coffee
=Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one
inch long. Make some shirred eggs. When half cooked add the sausages and
a very little tomato sauce. Season with salt and pepper and finish
cooking.
=Broiled pig's feet, special.= Take some boiled pig's feet, split, and
remove the upper bones. Season with salt, pepper and olive oil, roll in
fresh bread crumbs, and broil. See sauce below.
=Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a
little paprika, a little Worcestershire sauce. Bring to a boil and
serve.
=Boiled pig's feet.= Roll two pig's feet very tightly together with
cheesecloth, so they will lay straight when cooked. Put in vessel, cover
with cold water, season with salt, whole black peppers, carrot, onion,
and a bouquet garni. Boil until well done. If necessary to keep them
after cooking, place in an earthern pot in their own broth.
=Fried apples.= Peel, core, and cut the apples in five or six pieces.
Roll in flour and fry in swimming fat or lard. Serve on a napkin.
=Icing or frosting=, for glace cakes, eclairs, etc. One and one-half
pounds of icing sugar, a pony of water or fruit juice, and the whites of
two eggs. Mix and heat over slow fire, stirring continually with a
wooden spoon. Do not let it boil. Flavor according to desire. For
chocolate frosting add a little melted cocoa.
=Cream puffs.= One-quarter pound of butter, one cup of water, one cup of
milk, four eggs and one-quarter pound of flour. Put the butter, water
and milk into a sauce pan and boil. Remove from the fire and add the
flour, mixing with a wooden spoon. Then add the eggs one by one, beating
well. Dress them on a buttered pan, and about two inches in diameter.
Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a
medium oven for about twenty minutes, then slit one edge and fill with
sweet whipped cream. Dust some powdered sugar on top and serve.
=Chocolate eclairs.= Same dough as for cream puffs. Dress them on a
buttered pan in the shape of lady fingers, and bake in hot oven. Split
at one side and fill with sweet whipped cream. Coat with chocolate
icing. Pastry cream may be used instead of whipped cream, if desired.
=Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter
pound of sugar, three eggs and one ounce of corn starch. Mix the eggs,
sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix
well with a whip, put on fire and keep stirring until thick. When cold
use it for filling small cakes, cream puffs, eclairs, etc.
NOVEMBER 25
BREAKFAST
Preserved figs
Wheat cakes
Rolls
Coffee
LUNCHEON
Anchovy salad
Poached eggs, sans gene
Navarin of lamb, printanier
Baba au rhum
Demi tasse
DINNER
California oysters on half shell
Puree of lentils
Stuffed roasted chicken
String beans
Duchesse potatoes
Cold French asparagus, French dressing
Almond cake
Coffee
SUPPER
Salade Olga
=Wheat cakes.= Sift together into a bowl one-half pound of flour and one
teaspoonful of baking powder. Add one ounce of sugar, one ounce of
melted butter, one egg and a little milk. Mix all into a medium thick
batter. Bake on a hot griddle iron. Serve honey or maple syrup, and
sweet butter separate.
=Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce
of sugar and two ounces of yeast. Scald the milk and pour it over the
sugar, salt and butter. Melt the yeast in luke-warm water, mix with the
milk, etc., and add half of the flour. Beat well, cover, and let raise.
Then add the remainder of the flour and let it raise again until it is
twice its original volume. Put on table, roll in shape desired, place on
pan, and let raise again. Brush the top with melted butter, and bake.
=Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish.
Place fillets of anchovies crosswise over the lettuce. Garnish all
around with chopped eggs, beets and parsley. Season with French
dressing.
=Poached eggs, sans gene.= Place a hot poached egg on a heart of
artichoke, cover with a slice of parboiled beef marrow. Serve with sauce
Bordelaise.
=Navarin of lamb, printanier.= (Lamb stew). Take three pounds of
shoulder, or breast of lamb, and cut in pieces two inches square. Salt,
pepper, and put in saute pan with a little fat or butter, and allow to
roast until nice and brown. Then add a cup of flour and let same become
brown. Add a cup of puree of tomatoes and enough hot water to cover the
meat, and boil for ten minutes. Parboil three carrots and three turnips
and cut in small pieces, and add together with twelve whole small onions
fried brown in butter, twelve small round potatoes, and a bouquet garni.
Cook until soft, remove the bouquet garni, and serve with chopped
parsley and fresh cooked peas on top.
=Duchesse potatoes.= Make dough as for potato croquettes. Roll on table
with a little flour, and cut in the shape of a cork. Flatten and cut a
cross on the top with a small knife, brush with yolks of eggs, put on
buttered pan and bake in oven. By using a pastry bag with a star mould
the tops can be decorated with the dough, in the form of a rose, in
place of the cross.
=Salade Olga.= Cut into small dices two apples, one stalk of celery, two
buttons of cooked artichokes, a few asparagus tips, and one truffle.
Season with salt, pepper, and a very little vinegar and oil. Place in
salad bowl with leaves of lettuce around the sides, and cover with
mayonnaise. Garnish with fancy-cut pickled beets and artichokes.
Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.
NOVEMBER 26
BREAKFAST
Oatmeal with cream
Boiled salt mackerel, melted butter
Baked potatoes
Rolls
Coffee
LUNCHEON
Stuffed eggs, Nantua
Mutton chop, grilled
Saratoga chip potatoes
Chiffonnade salad
Camembert cheese
Coffee
DINNER
Cream of asparagus
Whitebait on Graham bread
Rheinbraten
Romaine salad
Cup custard
Lady fingers
Coffee
=Stuffed eggs, Nantua.= Cut four hard-boiled eggs in two, lengthwise,
and remove the yolks. Mix a piece of butter, the size of an egg, with a
little anchovy paste, a very little salt, pepper, paprika, chopped
parsley, and the yolks strained through a coarse sieve. Dress or fill
the eggs through a pastry bag, put a slice of pimento on top of each,
and serve very cold.
=Mutton chops, grilled.= Salt and pepper the chops, roll in oil and
broil. Garnish with watercress.
=Saratoga chip potatoes.= Round the potatoes off lengthwise to about the
size of a silver dollar. Slice very thin, fry in swimming fat until
crisp, remove and salt. Serve on napkin. Do not cover or they will
become soft.
=Chiffonnade salad.= Equal parts of romaine, lettuce, chicory, escarole,
sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French
dressing over all, and garnish with chopped beets, eggs and parsley.
=Cream of asparagus.= Prepare same as cream of cauliflower. Use either
canned or fresh asparagus.
=Whitebait on Graham bread.= Wash the whitebait and dry, then put in
bowl, season with salt and pepper, and cover with milk. Remove and roll
in flour, using a colander to allow the flour to sift through. Fry in
swimming lard, which is ready in advance, and very hot. Serve on napkin,
and garnish with Graham bread and butter sandwiches, fried parsley,
quartered lemon, and sauce Tartar separate, or any kind of cold sauce.
=Rheinbraten.= Cut sirloin steaks one-half inch thick. Season with salt
and paprika on both sides, and fry in hot butter. Dish up on platter
with paprika sauce, and garnish with paprika potatoes.
=Paprika sauce.= Simmer one chopped onion and a chopped slice of raw
ham, in a little butter. Add one cup of cream, two cups of cream sauce,
a soupspoonful of paprika, and a little salt. Boil for ten minutes and
strain.
=Paprika potatoes.= Slice fresh-boiled potatoes and put in sauce pan.
Cover with paprika sauce, salt, and boil for a few minutes.
NOVEMBER 27
BREAKFAST
Assorted fruits
Boiled eggs
Rolls
Coffee
LUNCHEON
Cold assorted meats
Potato salad
Coffee
DINNER
Clear green turtle, au Xeres
Toke Point oysters, mignonette
Salted almonds. Celery
Radishes. Ripe olives
Planked striped bass
Sweetbread patties, cream sauce
Roast stuffed turkey, with chestnuts
Cranberry sauce
Sweet potatoes, Southern style
Succotash
Hearts of lettuce, egg dressing
Plum pudding, hard and brandy sauces
Mince pie
Fancy ice cream
Assorted cakes
Roquefort cheese and crackers
Assorted fruits
Coffee
=Mignonnette sauce.= Take one-half cup of whole white peppers and crush
with a bottle on a hard table or marble slab, but not too fine. Mix with
four finely chopped shallots, a little chives, one spoonful of salt and
one-half pint of white wine or tarragon vinegar. Serve in a green
pepper, or a small glass, in center of plate surrounded with oysters or
clams.
=Planked striped bass.= Split the bass, remove the bones, place on
buttered plank, season with salt, pepper and a little melted butter over
all. Bake in oven until nearly done. Take out and decorate with a pastry
bag and a star mould, with some potato prepared as for potato
croquettes, forming a border around the fish. Put back in oven and bake
until nice and brown. Pour maitre d'hotel sauce on top, garnish with
quartered lemons and parsley in branches.
=Turkey stuffed with chestnuts.= Stuff the turkey with chestnut
dressing. Put some thin-sliced pork fat over the breast and tie
together. Place in pan with an onion, carrot, a little thyme, bay leaf
and fresh piece of butter. Salt, put in oven and baste all the time.
When turkey is done remove from pan, and let gravy set for a few
minutes. Take off the fat, add a little stock or water, reduce one-half,
add a little meat extract and strain.
=Dressing for chicken, turkey, suckling pig, etc.= Bake six onions, with
the skins on, in oven for ten minutes. Remove the skins and chop very
fine. Add turkey, chicken or suckling pig livers cut in very small
squares. Then add fresh bread crumbs, a piece of fresh butter, salt and
pepper. Mix well, add a little powdered thyme, chopped parsley, add
garlic if desired. If for suckling pig add some sage.
=Chestnut dressing.= Split the shells of two pounds of chestnuts with a
sharp pointed knife. Put in oven and when they burst open remove and
peel. Put in pot with a small piece of celery, salt, cover with water,
boil till done, allow to cool, and mix with dressing described above.
=Apple dressing.= Peel half a dozen apples, remove the cores, cut in six
pieces, put in pan with three ounces of butter and simmer slowly for ten
minutes. Mix with above dressing, omitting chestnuts.
NOVEMBER 28
BREAKFAST
Hothouse raspberries with cream
Oatmeal and cream
Stewed lamb kidneys
Rolls
Coffee
LUNCHEON
Grapefruit with cherries
Turkey hash on toast
Coffee eclairs
Oolong tea
DINNER
Consomme aux quenelles
Ripe California olives
Cultivated brook trout, Hollandaise
Potatoes nature
Roast ribs of prime beef
Stewed tomatoes
Mashed potatoes
Lettuce salad
English breakfast tea ice cream
Assorted fancy cakes
Coffee
SUPPER
Welsh rabbit
=Stewed lamb kidneys.= Split six kidneys, remove the skin, and cut in
thin slices. Have a pan ready with hot butter and fry on a quick fire
for a few seconds. Take kidneys from pan, and add one soupspoonful of
flour to the sauce and let simmer until brown. Add one cup of stock or
hot water, salt and pepper, and reduce one-half. Return the kidneys to
the sauce, but do not let them boil or they will become hard. Before
serving add a little sherry wine or chopped parsley.
=Turkey hash on toast.= Cut turkey in small dices, put in sauce pan,
cover with two-thirds boiling cream and one-third cream sauce, season,
boil for a few minutes, and serve on hot dry toast.
=Welsh rabbit.= Cut one pound of American cheese in very small dices.
Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or
beer, one teaspoonful of Worcestershire sauce, and put on fire to melt.
Do not stir until cheese is quite soft; then stir well with whip till it
is melted and boiling. Pour over toast on a very hot china platter or
shirred egg dish.
=French bread.= One gallon of warm water, two ounces of yeast, three
ounces of salt, three ounces of sugar and three ounces of lard. Dissolve
the yeast, salt, sugar and lard in the water, and mix in flour enough to
form a medium-stiff dough. Work it until smooth, cover with a cloth and
let it raise for one-half hour. Then form the dough into long loaves and
about two inches thick. Lay them on a cloth dusted with flour and let
them raise to nearly double in size. Moisten the tops with milk, make
several diagonal cuts on each loaf half way through, and bake in a
rather hot oven.
=Homemade bread.= One quart of warm water, one quart of warm milk, two
ounces of yeast, one ounce of salt and one-quarter of a pound of melted
lard or butter. Dissolve the yeast in the milk and butter, and add the
salt and butter, or lard. Add enough flour to make a medium dough, mix,
beat well and cover. Allow to raise for about four hours. Divide the
dough in four parts, roll and place in moulds or pans and let raise
another hour before baking.
NOVEMBER 29
BREAKFAST
Orange juice
Scrambled eggs with anchovies
Rolls
Coffee
LUNCHEON
Ecrevisses with mayonnaise
Lamb chops saute, aux cepes
Sybil potatoes
Cup custard
Coffee
DINNER
Toke Point oysters on half shell
Cream of summer squash
Filet mignon, Cheron
Georgette potatoes
Ravachol salad
Pistache ice cream
Baked Alaska
Coffee
=Scrambled eggs with anchovies.= Put some fillets of salted anchovies in
oil and leave for a few days; or use anchovies in oil. Salt the
scrambled eggs lightly and lay the anchovies crosswise over the top.
=Ecrevisses with mayonnaise.= Prepare the ecrevisses en buisson. When
cold remove the tails from the shells and serve on platter with lemons
and parsley. Mayonnaise separate.
=Lamb chops saute, aux cepes.= Fry the chops in saute pan, in oil. When
done put on platter. Slice some cepes, (a specie of mushroom) season
with salt and pepper and fry for a few seconds. Just before removing
from the fire add a little garlic, and pour all over the chops. Sprinkle
with chopped parsley.
=Georgette potatoes.= Use potato croquette dough. Roll on table to the
thickness of a cork and about ten inches long. Make a hollow the entire
length and fill with puree of spinach. Bring the edges of the hollow
together and roll again so the spinach will be in the middle of the
potato dough and not visible. Cut in pieces two inches long, roll in
bread crumbs, and fry in the same manner as croquettes.
=Ravachol salad.= Use whole leaves of romaine. Place alternate slices of
grape fruit and orange on top until the leaves are covered. Put some
narrow strips of red pepper across the top, pour French dressing over
all, and decorate with unsweetened whipped cream.
=Filet mignon, Cheron.= Small fillets of beef saute in butter. Cover
with Bearnaise sauce, and garnish with artichoke buttons, macedoine,
(mixed vegetables) and fleurons.
=Fleurons.= Used for garnishing entrees, Newburg or chafing dish
preparations, fish, etc. Take some puff paste, with six turns, roll it
to about one-eighth inch in thickness, cut with a half moon cutter about
two inches in diameter, and place on a pan moistened with water. Wash
the tops with eggs and bake in a hot oven.
NOVEMBER 30
BREAKFAST
Hominy and cream
Calf's liver and bacon
Baked potatoes
Rolls
Coffee
LUNCHEON
Stuffed tomatoes, Nana
Poached eggs, Persanne
Broiled squab on toast
Cold asparagus, mustard sauce
Saratoga chip potatoes
German apple cake
Coffee
DINNER
Onion soup, au gratin
Celery
Planked striped bass
Roast leg of veal, au jus
Cardon a la moelle
Potatoes a la Reine
Escarole and chicory salad
Neapolitan ice cream
Assorted cakes
Coffee
=Stuffed tomatoes, Nana.= Put four nice medium sized tomatoes in boiling
water for fifteen seconds. Then dip in cold water and peel. Cut off the
tops, scoop out and fill with the following: One-half of the breast of a
boiled chicken, chopped very fine, some chopped walnuts, a little
mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well.
After filling place the tomatoes on lettuce leaves and cover with thin
mayonnaise. Serve very cold.
=Calf's liver and bacon.= Slice the liver about two-thirds of an inch
thick. Salt, pepper, pass through olive oil and broil, but not too well
done or the liver will be hard. Serve broiled bacon on top, maitre
d'hotel sauce, and garnish with lemon and parsley.
=Mustard sauce, cold.= For asparagus, artichokes, etc. To one cup of
mayonnaise sauce add one soupspoonful of French mustard. Mix well.
=Lunch rolls.= Two pounds of flour, one ounce of yeast, one ounce of
salt, one pint of water. Dissolve the yeast and salt in the water, add
the flour and mix, making a rather hard dough. Put into a basin, cover
with a cloth, and allow to stand for four hours. Then divide the dough
in four parts, roll each one separately into the form of a stick about
fourteen inches long and one inch thick. Put on a cloth on a special
roll plank made for the purpose. Take care that the rolls are
sufficiently far apart so they will not touch when they raise. Let them
set for about one-half hour. Then cut each roll of dough in three parts
with a sharp knife, make two incisions in the top of each, put into a
pan and bake for about twenty minutes.
=Cardons a la moelle.= Cardon is a vegetable, a thistle-like plant
related to the artichoke. It can be obtained in cans. Empty into a
vessel and warm in its own juice. Parboil some sliced beef marrow, put
into a brown gravy with the juice of one lemon and some chopped parsley.
Remove cardon from its broth, put on a platter and pour the brown sauce
and marrow over all.
DECEMBER 1
BREAKFAST
Preserved figs with cream
Force with cream
Dry toast
Coffee
LUNCHEON
Cold fillet of sole, Raven
Spring lamb Irish stew
Cream puffs
Coffee
DINNER
Consomme Sevigne
Salted Brazil nuts
Sweetbreads braise, Pompadour
Chateau potatoes
Terrine de foie gras a la gelee
Hearts of romaine, Roquefort dressing
Meringue a la creme, Chantilly
Coffee
=Cold fillet of sole, Raven.= Cook four fillets of sole in white wine
and place on a platter. Simmer two spoonsful of finely chopped shallots
in butter, add a few chopped fresh mushrooms, one chopped tomato and the
wine used for cooking the fish. Reduce until it becomes thick, cool off,
add some chives and chervil chopped fine, and a little mayonnaise.
Spread over the fillets, and cover with a mayonnaise rose. Decorate to
taste with fancy-cut truffles, pickles, etc. Serve very cold.
=Consomme Sevigne.= White meat of chicken and smoked beef tongue cut
Julienne, (in the shape of matches). Serve in consomme with a sprinkle
of chopped chervil.
=Sweetbreads braise, Pompadour.= Braise the sweetbreads until about
two-thirds done. Cool a little and cover with a thin layer of chicken
force meat. Decorate all around with chopped tongue, with chopped
truffles in the center. Replace in pan, using the same stock used
before, but strained. Cover with buttered manilla paper and return to
oven to finish cooking. Serve with own gravy and a little Madeira sauce.
=Terrine de foie gras a la gelee.= Put the foie gras on ice for a few
hours. Carve from the terrine with a table spoon and place on a platter
covered with a napkin. Decorate with meat jelly cut in triangles and
chopped, and parsley in branches.
=Gelee. (Meat jelly).= Take any kind of good stock. Put in the whites of
six eggs to each gallon to clarify it. Add one pound of chopped raw beef
to the gallon. Also one sliced onion, one carrot, one leek, a little
celery and parsley, a few pepper berries, one bay leaf and a clove. Stir
well and add slowly the hot stock. Soak twelve leaves of gelatine in
cold water for ten minutes and add. Bring to a boil slowly, stirring
from time to time. When it comes to a boil it must be clear. Strain
through very fine cheese cloth, being careful not to stir up the meat so
that it will cloud the broth. Season with salt and a very little
Cayenne, add a glass of good sherry, and allow to cool.
=Meringue a la creme, Chantilly.= Whip some cream until stiff, add some
powdered sugar, flavor with vanilla. Put one spoonful between each two
meringue shells, dress on a plate, and decorate with some of the same
cream passed through a pastry bag with a star mould.
DECEMBER 2
BREAKFAST
Baked apples
Oatmeal with cream
Butter toast
Coffee
LUNCHEON
Eggs, Tivoli
Miroton of beef, en bordure
Cabinet pudding
Coffee
DINNER
Blue Point oysters
Consomme Doria
Fillet of sole, St. Malo
Tournedos, Boulanger
Souffle potatoes
Roquefort cheese
Crackers
Coffee
=Eggs, Tivoli.= Cut a piece of homemade bread into a cube and fry in
butter. Open one side with a sharp knife and scoop out the center. Place
in the cavity a poached egg, cover with cream sauce, sprinkle a little
grated cheese on top, and bake until brown.
=Miroton of beef, en bordure.= Use left over boiled or braised beef, and
cut in thin slices. Put into sauce pan one sliced onion with a piece of
butter, and simmer until nice and brown. Then add one gill of vinegar,
and a spoonful of French mustard and reduce until almost dry. Now add
the sliced beef, cover with brown gravy, season with salt, pepper and a
little chopped parsley, and boil for a few minutes. Dish into a deep
platter, or individual shirred egg dishes, make a border of potato
croquet dough, sprinkle grated cheese on top and bake till brown.
=Consomme Doria.= Consomme tapioca, with chopped truffles and sherry
wine.
=Fillet of sole, St. Malo.= Fillet of sole au vin blanc with the
addition of lobster sauce with scallops, and lobster and oysters cut in
small squares.
=Tournedos, Boulanger.= Small fillets of beef saute, with sauce Madere.
Garnished with fried calf's brains and artichoke bottoms stuffed with
spinach.
=Souffle potatoes.= Peel the potatoes to oval shape. Do not wash but
wipe with a napkin. Cut lengthwise in strips about an eighth of an inch
in thickness. Place in swimming fat or lard that is merely warm and put
on fire to get hot. When the potatoes are nearly done they will swim on
top of the fat and swell up like little cushions. When all are on top
take out and throw into very hot fat to color them. Remove, salt, and
serve on napkin.
DECEMBER 3
BREAKFAST
Preserved figs
Boiled eggs
Corn muffins
Coffee
LUNCHEON
Grapefruit
Eggs en cocotte, Italienne
Chicken hash, Victor
Endive salad
Cup custard
Coffee
DINNER
Hors d'oeuvre varies
Cream of squash
Aiguillettes of bass, a la Russe
Squab saute, Tyrolienne
Anna potatoes
Strawberry ice cream
Assorted cakes
Coffee
=Corn Muffins.= One-half pound of corn meal, one-half pound of flour,
two ounces of melted butter, four eggs, one pint of sour milk, one-half
cup of molasses, one teaspoonful of soda and one teaspoonful of salt.
Sift together the corn meal, flour and salt. Dissolve the soda in the
sour milk, add the eggs, well beaten, the molasses, the butter and the
sifted ingredients. Beat well and bake in a well-greased muffin pan.
=Eggs en Cocotte, Italienne.= Put in buttered cocotte dish one raw egg,
cover with sauce Italienne, put a little grated cheese and a small piece
of butter on top and bake in oven.
=Italienne sauce.= Chop six shallots very fine and simmer in sauce pan
with two ounces of butter. Do not let the shallots become brown or they
will lose their flavor. Add some chopped fresh or canned mushrooms
(about a can full), and one glass of white wine, and boil until reduced
almost dry. Then add one and one-half pints of brown gravy, and boil
again for a few minutes. Season with salt and pepper to taste, and
sprinkle with chopped parsley. This sauce is used for many entree
dishes.
=Endive salad.= Endive is a species of chicory salad, originally
imported from France. Cut in two lengthwise and lay on platter or
individual plates. Serve with a sauce of salt, pepper, and one-fourth
tarragon vinegar to three-fourths olive oil. Sprinkle with chopped
chervil.