The Hotel St. Francis Cook Book
by Victor Hirtzler · English · Gutenberg #39550 · 1,226,094 chars · public domain (US)
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Title: The Hotel St. Francis Cook Book
Author: Victor Hirtzler
Release date: April 27, 2012 [eBook #39550]
Language: English
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Transcriber's Note:
Inconsistent hyphenation, accents, capitalization and spelling in the
original text have been preserved. Obvious punctuation and spelling
errors have been corrected. Page number and spelling inconsistencies
between the index and the text have been corrected to agree with the
text.
Italic text is denoted by _underscores_ and bold text by =equal
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Page 235: word missing before "in a wine glassful"
Page 119: Same recipe called Beef Montpasson and Beef Montbasson
[Illustration: Victor Hirtzler]
The
Hotel St. Francis
Cook Book
By Victor Hirtzler
Former Chef of Hotel St. Francis
San Francisco
Published by
THE HOTEL MONTHLY PRESS
JOHN WILLY, Inc.
950 Merchandise Mart
CHICAGO 54
PRINTED IN U. S. A.
Copyright 1919, by Victor Hirtzler.
Printed and Bound in U. S. A.
PREFACE
In this, my book, I have endeavored to give expression to the art of
cookery as developed in recent years in keeping with the importance of
the catering business, in particular the hotel business, which, in
America, now leads the world.
I have been fortunate in studying under the great masters of the art in
Europe and America; and since my graduation as Chef I have made several
journeys of observation to New York, and to England, France and
Switzerland to learn the new in cooking and catering.
I have named my book The Hotel St. Francis Cook Book in compliment to
the house which has given me in so generous measure the opportunity to
produce and reproduce, always with the object of reflecting a cuisine
that is the best possible.
VICTOR HIRTZLER.
JANUARY 1
BREAKFAST
Sliced oranges
Farina with cream
Calf's liver and bacon
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs Oriental
Tripe and potatoes, family style
Cold ham and tongue
Celery root, field and beet salad
Port de Salut cheese
Crackers
Coffee
DINNER
Consomme d'Orleans
Boiled whitefish, Netherland sauce
Squab pot pie, a l'Anglaise
Lettuce and tomatoes, mayonnaise
Savarin Montmorency
Demi tasse
=Eggs Oriental.= Put on a plate one slice of tomato fried in butter, on
top of the tomato place six slices of cucumber simmered in butter and
well seasoned, on top of that one poached egg, and cover with sauce
Hollandaise.
=Tripe and potatoes, family style.= Slice the white ends of six leeks
very fine, put in sauce pan with four ounces of butter and simmer for
five minutes. Then add a scant spoonful of flour and simmer again. Then
add one pound of tripe cut in pieces one inch square, one pint of
bouillon, two raw potatoes sliced fine, some chopped parsley, salt and
pepper, and one-half glass of white wine. Cover and cook for an hour, or
until all is soft.
=Boiled whitefish, Netherland style.= Boil, and serve on napkin with
small boiled potatoes, lemon and parsley. Serve melted butter separate.
=Squab pot pie, a l'Anglaise.= Roast the squabs and cut in two. Fry a
thin slice of fillet of beef on both sides, over a quick fire, in melted
butter. Put both in a pie dish with a chopped shallot that was merely
heated with the fillet, six heads of canned or fresh mushrooms, one-half
of a hard-boiled egg, a little chopped parsley, and some flour gravy
made from the roasted squab juice, and well seasoned with a little
Worcestershire sauce. Cover with pie dough and bake for twenty minutes.
This is for an individual pie; make in the same proportions for a large
pie.
=Lemon water ice.= One quart of water, one pound of sugar, and four
lemons. Dissolve the sugar in the water, add the rinds of two lemons and
the juice of four lemons. Strain and freeze.
=Orange water ice.= One quart of water, one pound of sugar, three
oranges and one lemon. Melt the sugar in the water, add the juice of the
oranges and the lemon, and one drop of coloring. Strain and freeze.
=Strawberry water ice.= One-half pound of sugar, one pint of water, one
pint of strawberry pulp, the juice of one lemon, and coloring. Strain
and freeze.
=Raspberry water ice.= Same directions as for strawberry water ice. Use
raspberry pulp instead.
=Cantaloupe water ice.= Add to one quart of cantaloupe pulp the juice of
three lemons and a half pound of sugar. Pass through a fine sieve and
freeze.
JANUARY 2
BREAKFAST
Grape nuts with cream
Kippered herring
Rolls
Coffee
LUNCHEON
Omelet with oysters
Perch saute, meuniere
Browned hashed potatoes
Lobster salad with anchovies
Floating island
Napoleon cake
Coffee
DINNER
Little Neck clams
Codfish chowder
Planked shad and roe
Artichokes au gratin
Hearts of romaine, Roquefort dressing
Peach Melba
Caroline cakes
Coffee
=Omelet with oysters.= Parboil six oysters, add one spoonful of cream
sauce and season well. Make the omelet, and before turning over on
platter place the oysters in the center. Serve with light cream around
the omelet.
=Perch saute, meuniere.= Season the fish well with salt and pepper, roll
in flour, put in frying pan and cook with butter. When done, put fish on
platter, and put a fresh piece of butter in pan, over fire, and allow to
become hazelnut color. Pour the butter and the juice of a lemon over the
fish, sprinkle with chopped parsley, and garnish with quartered lemons
and parsley in branches.
=Browned hashed potatoes.= Hash three cold boiled potatoes. Melt three
ounces of butter in a frying pan, add the potatoes, season with salt and
pepper, and fry evenly. When nearly done form in the pan in the shape of
a rolled omelet and fry again until well browned on the top. Turn over
on platter in the same manner as an omelet, and sprinkle with chopped
parsley.
=Lobster salad.= Take the tails of two boiled lobsters, season with salt
and pepper and a teaspoonful of vinegar, and let stand for a half hour,
then add one cup of mayonnaise sauce. Put some sliced lettuce in the
bottom of a salad bowl, the lobster salad on top, a few nice lettuce
leaves around the sides, cover the salad again with mayonnaise, and
decorate with hard-boiled eggs, beets and olives.
=Lobster salad with anchovies.= Same as above. Decorate with fillets of
anchovies.
=Floating island.= Beat the whites of six eggs very stiff, add six
ounces of powdered sugar and the inside of a vanilla bean. Mix well.
Boil one quart of milk, one-quarter pound of sugar, and the remainder of
the vanilla bean, in a wide vessel. Dip a tablespoon in hot water and
form the beaten eggs, or meringue, into the shape and size of an egg,
and drop into the boiling milk. Dip the spoon in hot water each time so
the meringue will not stick. Take off the fire and let stand for a few
minutes, turning the floating eggs several times. Then take out of the
milk and dress on napkin to cool. Boil the milk again and bind with the
yolks of two eggs, strain and cool. Put the sauce in a bowl, or deep
dish, and float the "islands" on top. Serve very cold.
JANUARY 3
BREAKFAST
Orange Juice
Waffles and honey
Chocolate and whipped cream
LUNCHEON
Chicken salad, Victor
Rolls
Coffee
DINNER
Potage Normande
Fillet of turbot, Daumont
Sirloin of beef, Clermont
Endives salad
Rolled oats pudding
Coffee
=Chicken salad, Victor.= Cut the breast of a boiled soup hen or boiled
chicken in half-inch squares, add one-half cup of string beans cut in
pieces one inch long, a cup of boiled rice, one peeled tomato cut in
small squares and one sliced truffle. Season with salt, fresh-ground
black pepper, a little chives, chervil, parsley, one spoonful of
tarragon vinegar and two spoonsful of best olive oil. Mix well and serve
on lettuce leaves.
=Potage Normande.= Veloute with Julienne of carrots and turnips.
=Fillet of turbot, Daumont.= Put the fillet in a buttered pan, season
with salt and pepper, and add one glass of white wine. Boil six fresh
mushrooms in a little water and strain the juice over the fish, or use
the juice of canned mushrooms. Cook the fish, remove to platter, and
reduce the sauce to glace, then add one pint of sauce au vin blanc
(white wine sauce), strain, and before pouring over the fish add two
ounces of sweet butter and the juice of one lemon.
=Sirloin of beef, Clermont.= Roast sirloin of beef, sauce Madere,
garnished with tomatoes stuffed with whole chestnuts, and Bermuda onions
stuffed with cabbage.
=Boiled chestnuts.= Cut the chestnut shells with a sharp knife and put
on pan in oven for ten minutes. Then peel, put in vessel with a small
piece of celery, salt, and cover with water. Boil slowly so they will
remain whole when done. Use for garnishing, stuffing, etc.
=Tomatoes stuffed with chestnuts.= Peel four nice fresh tomatoes, cut
off the tops, scoop out the insides, and fill with boiled chestnuts. Put
a small piece of butter on top, and put in oven for five minutes. Serve
as a garnish, or as an entree with Madeira sauce.
=Boiled cabbage.= Cut a head of cabbage in four, trim and wash well.
Have a kettle with salt water boiling. Put the cabbage in the kettle and
cook until nearly soft, then drain off nine-tenths of the water, add a
small piece of ham, or ham bone, and simmer till soft. Remove the ham or
bone and prepare the cabbage with cream, or any other style. For
stuffing onions, cut the cabbage up, add a little butter, and season
with salt and pepper.
=Stuffed onions with cabbage.= Peel four large Bermuda or Spanish
onions. Boil them in salt water until nearly done, then remove from the
fire and allow to cool. Take out the inside and fill with cabbage
prepared as above. Put the stuffed onions on a buttered dish with a
piece of butter on top, and bake in oven.
JANUARY 4
BREAKFAST
Hothouse raspberries with cream
Baked beans, Boston style
Brown bread
Coffee
LUNCHEON
Canape of fresh caviar
Consomme Julienne
Boiled Salmon, sauce Princess
Corned beef hash with poached eggs
Escarole salad
French pastry Coffee
DINNER
Lynn Haven oysters
Strained chicken okra, in cups
Cheese straws
Salted English walnuts
Fillet of sole, Gasser
Stuffed capon, St. Antoine
Asparagus Hollandaise
Gauffrette potatoes
Season salad Coupe St. Jacques
Assorted cakes Coffee
=Consomme Julienne.= The word "Julienne" is a common kitchen term,
signifying cut in slender strips, or match shape. For consomme garnish
cut "Julienne" style one carrot, one turnip, one leek, a small piece of
celery, four leaves of cabbage, and one-half of an onion. Season with a
spoonful of salt, and one-half teaspoonful of sugar. Mix well. Put in a
well-buttered casserole, cover with buttered paper and the casserole
cover, put in oven moderately hot, and allow to simmer slowly. Turn
occasionally, using a fork to avoid breaking the vegetables. They should
simmer without adding liquid, but should they be too dry, a half cup of
consomme may be added. Cook until soft, and drain on a sieve so all the
juice will run off. Combine with two quarts of consomme, and before
serving add a few peas and some chervil.
=Fillet of sole, Gasser.= Put four fillets of sole in cold milk seasoned
with salt and pepper, and leave for four hours. Then wrap around raw
potatoes, cut like a cork, and about three inches long. Let one side
extend over the potato, and fasten with a toothpick. Fry slowly in
swimming lard until golden brown, then take out, remove the toothpick,
push out the potato, and fill the center of the sole with a very thick
filling composed of two-thirds Bearnaise sauce and one-third of reduced
tomato sauce. Serve on napkin with fried parsley, and tomato sauce,
separate.
=Boiled salmon, sauce Princess.= Boil the salmon, serve the sauce
separate. Make the sauce as follows: One pint of Hollandaise sauce, one
spoonful of meat extract, and twelve parboiled oysters, thoroughly
mixed.
=Stuffed capon, St. Antoine.= Season the capon well, both inside and
out, and put in ice box. Prepare a stuffing as follows: The bread crumbs
made from a five-cent loaf of bread, twelve whole boiled chestnuts,
three boiled fresh, or canned, apricots, six stewed prunes, three
boiled, or canned, pears, and two peaches. Put in a bowl, add an egg and
one gill of brandy, and mix well. Fill the capon, wrap a piece of fat
pork around it, and put in roasting pan with a carrot, onion, bouquet
garni, and three ounces of butter. Put in oven and roast slowly, basting
continually until done. Remove the capon to a platter and take off the
fat pork. Return the pan to fire and bring to a boil. When the fat is
clear drain it off and add to the pan one-half cup of bouillon and one
cup of brown gravy. Season, boil, strain and pour over the capon.
Garnish with watercress.
JANUARY 5
BREAKFAST
Baked apples with cream
Fried hominy
Maple syrup
Coffee
LUNCHEON
Shirred eggs, Mornay
Fried smelts, Tartar
Broiled spareribs and sauerkraut
Plain boiled potatoes
American cheese and crackers
Coffee
DINNER
Potage Marquis
Celery
Stuffed lobster
Boiled beef, sauce piquante
Maitre d'hotel potatoes
Brussels sprouts and chestnuts
Spinach, English style
Savarin Mirabelle
Coffee
=Shirred eggs, Mornay.= Put on a buttered shirred egg dish one spoonful
of cream sauce, break two fresh eggs on top, season with salt and
pepper, cover the eggs with sauce Mornay, sprinkle with grated cheese
and bake in oven.
=Potage Marquis.= Cream of rice with breast of boiled chicken cut in
small squares.
=Stuffed lobster.= Prepare the lobster as for croquettes. Clean the
shells and fill with the prepared lobster. Sprinkle the top with cheese
and bread crumbs mixed with a small piece of butter, and bake in oven.
Serve on napkin with quartered lemon and parsley.
=Maitre d'hotel potatoes.= Peel and slice two boiled potatoes and put in
pan. Season with salt and pepper, cover with thick cream, and boil for a
few minutes. Then add two ounces of sweet butter and mix well, being
careful not to break the potatoes. Just before serving add the juice of
one-half lemon and some chopped parsley.
=Boiled Brussels sprouts.= Clean and wash the sprouts, boil in salt
water till soft. Drain and cool. Be careful that the sprouts remain
whole.
=Brussels sprouts with chestnuts.= Melt three ounces of butter in pan,
add two cups of fresh-boiled sprouts, season with salt and pepper, and
fry for a few minutes. Then add a cup of fresh-boiled chestnuts, mix
well, and serve with a sprinkle of parsley on top.
=Boiled spinach.= Clean the spinach and wash in four or five waters, as
it is difficult to remove the sand. It is sometimes necessary to wash as
many as ten times to remove it all. Put a gallon of water and a handful
of salt in a pot and bring to the boiling point. Add the spinach, and
boil over a very hot fire, so it will remain green. It will require from
five to ten minutes, depending upon the tenderness of the spinach. Drain
off water and serve plain. Or, cool with cold water, press dry with the
hand, and prepare as desired.
=Spinach, English style.= Add a small piece of butter to plain spinach.
JANUARY 6
BREAKFAST
Sliced pineapple
Waffles
Honey in comb
Rolls
Coffee
LUNCHEON
Croquettes Liviannienne
Eggs Beaujolais
Camembert cheese and crackers
Coffee
DINNER
Potage Victoria
Bass, Provencale
Stuffed lamb chops, Marechal
Curried Lima beans
Chateau potatoes
Lettuce salad
Nectarine ice cream
Assorted cakes
Coffee
=Croquettes Liviannienne.= Mix four leaves of melted gelatine with one
pint of mayonnaise and use to bind some crab meat. Cool and form in
small croquettes, roll in chopped yolks of hard-boiled eggs mixed with
chopped parsley.
=Eggs Beaujolais.= Poached eggs on toast covered with sauce Colbert.
=Potage Victoria.= Half veloute of chicken and half puree of tomatoes.
Garnish with turnip cut in small squares, string beans cut in half-inch
lengths, and a few peas.
=Bass, Provencale.= Split a bass, remove the bones and skin, put in
buttered pan, season with salt and pepper, put some sliced tomatoes and
a few small pieces of butter on top, and bake in oven. When done cover
with white wine sauce with a few pieces of tomato in it.
=Stuffed lamb chops, Marechal.= Broil the lamb chops on one side. Cover
that side with force meat of veal quenelles decorated with chopped
tongue and truffles, put in buttered pan, cover with buttered paper, and
bake in oven for ten minutes. Serve with fresh mushroom sauce. (See veal
force meat recipe Jan. 11.)
=Macedoine water ice.= Two pounds of sugar, three quarts of water, and
six lemons. Dissolve the sugar in the water, add the rind of four lemons
and the juice of six, strain and freeze. When frozen add one quart of
assorted fruit, such as small seedless grapes, stoned cherries, and
apricots, strawberries, and pineapple cut in small dices, or any other
kind in season, or canned. Before adding the fruit to the water ice put
it in a bowl with a little powdered sugar and kirschwasser, and leave
for an hour. This will prevent the fruit from freezing too hard.
=Normandie water ice.= Two pounds of sugar, two quarts of water, and the
juice of six lemons. Mix together, add one quart of crabapple pulp and
one gill of cognac. Freeze.
=Curried Lima beans.= Put some boiled Lima beans in a sauce pan and
cover with well seasoned curry sauce. Before serving add a small piece
of fresh butter and some chopped parsley.
JANUARY 7
BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Consomme favorite
Broiled shad roe, maitre d'hotel
Mirabeau salad
Lemon pie
Coffee
DINNER
Potage a l'Anglaise
Fillet of flounder, Meissonier
Chicken, Valencienne
Jets de houblons
Sybil potatoes
Hearts of romaine
Macedoine water ice
Lady fingers
Coffee
=Consomme favorite.= Garnish the consomme with asparagus tips cut in
small pieces, and chicken dumplings stuffed with goose liver, the size
of a large olive. Teaspoons may be used to form the dumplings.
=Broiled shad roe, maitre d'hotel.= Season the roe well with salt and
pepper, roll in olive oil, and broil. Serve with maitre d'hotel sauce,
and garnish with quartered lemon and parsley.
=Mirabeau salad.= Cut in one-inch squares one cucumber, two tomatoes,
and one potato. Put in salad bowl separately, cover with vinaigrette
sauce. Add one teaspoonful of French mustard in the vinaigrette. Lay
anchovies over the top, and a green olive cut in strips, in the middle.
=Potage a l'Anglaise.= Put in vessel two pounds of lean mutton, and one
pound of barley. Cover with water, season with salt, add a bouquet
garni, and boil for two hours. Then remove the bouquet and the meat,
strain through a fine sieve, add one pint of boiling thick cream, three
ounces of sweet butter, and a little Cayenne pepper.
=Fillet of flounder, Meissonier.= Cook the fillets in white wine. Make a
white wine sauce and add a Julienne of vegetables, and pour over the
fish before serving.
=Chicken, Valencienne.= Salt and pepper a jointed chicken and saute in
pan with butter. Put on platter and serve with supreme with truffles and
fresh mushrooms, cut in small squares, and quenelles (chicken
dumplings), teaspoon size. Garnish with heart-shaped fried crusts of
bread.
=Coupe St. Jacques.= Slice some fresh fruits, such as oranges,
pineapple, pears and bananas, and add all fresh berries in season. Put
in a bowl with one-quarter pound of sugar, and a small glass of
kirschwasser and of maraschino. Let stand for about two hours. Then fill
coupe glasses about half full with the fruit, and fill the remainder
with two kinds of water ice, raspberry and lemon. Smooth the top with a
knife, and decorate with some of the fruit used for filling.
JANUARY 8
BREAKFAST
Baked apples
Scrambled eggs with parsley
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Pilaff a la Turc
Pont l'Eveque cheese
Crackers
Fruit
Coffee
DINNER
Potage Quirinal
Fillet of sole, Normande
Squab en compote
Artichoke Hollandaise
Peach ice cream
Pound cake
Coffee
=Risotto.= In a vessel put one chopped onion, two ounces of butter, and
the marrow of a beef bone chopped fine; and simmer until the onions are
done. Then stir in one pound of rice, and put in oven for five minutes.
Then add one and one-half pints of bouillon and a pinch of salt, cover,
and place in oven for twenty minutes. Add a half cup of grated cheese
before serving.
=Pilaff a la Turc.= Make a ring of risotto on a round platter, and in
center put some well-seasoned chickens' livers, saute au Madere.
=Potage Quirinal.= Make in the same manner as puree of game, but use
pheasants only. Garnish with Julienne of breast of pheasants, truffles,
and some dry sherry. Season with Cayenne pepper.
=Fillet of sole, Normande.= Cook the fillets "au vin blanc." Garnish
individually with mussels, oysters, mushrooms, small Parisian potatoes,
and very small fried fish. If small fish are not obtainable cut a fillet
of sole in strips one-quarter-inch thick and two inches long, breaded
and fry. Before serving place a slice of truffle on top of each piece of
sole.
=Peach ice cream.= One pint of cream, one quart of milk, the yolks of
eight eggs, one-half pound of sugar, one pint of peach pulp, and a few
drops of peach kernel extract. Put the milk and one-half of the sugar on
the fire to boil. Mix the other half of the sugar with the eggs, stir
into the boiling milk, and cook until it becomes creamy, but do not let
it come to the boiling point after adding the eggs. Remove from the
fire, add the cream, pulp and extract, and freeze.
=Banana ice cream.= Same as the above, except substitute the pulp of six
bananas and extract, in place of the peach pulp.
=Pineapple ice cream.= Add one pint of finely cut pineapple instead of
the peach pulp.
=Hazelnut ice cream.= Roast one-half pound of hazelnuts, pound to a fine
paste, mix with a little milk and two ounces of sugar. Use instead of
the peach pulp.
=Raspberry ice cream.= Use one pint of raspberry pulp in place of the
peach pulp.
JANUARY 9
BREAKFAST
Preserved figs with cream
Waffles
Coffee
LUNCHEON
Omelet with soft clams
Ripe olives
Broiled Spanish mackerel, fine herbs
Hollandaise potatoes
Cucumber salad
German huckleberry pie
Coffee
DINNER
Bisque of California oysters
Salted pecans
Frogs' legs, Michels
Roast pheasant, bread sauce and bread crumbs
Compote of spiced peaches
Sweet potatoes, southern style
Asparagus, Polonaise
Banana ice cream
Lady fingers
Coffee
=Omelet with soft clams.= Take the bellies of six soft clams and put in
pan, season with salt and pepper, add a small piece of butter, and heat
through. Mix with two spoonsful of cream sauce. Make an omelet, and
garnish with the clams in cream.
=Broiled Spanish Mackerel, aux fines herbes.= Season the mackerel with
salt and pepper, roll in oil, and broil. Prepare a maitre d'hotel sauce
with chopped chervil and chives, and pour over the fish. Garnish with
quartered lemon and parsley in branches.
=Cucumber salad.= Slice some iced cucumbers and serve with French
dressing. Or: Slice a cucumber and put in salad bowl, salt well and let
stand for an hour, then squeeze the salt water out gently, and use
dressing desired, as French dressing, Thousand Island dressing, etc. Or:
Slice the cucumbers, cover with very thick cream, season with salt and
paprika, and just before serving add the juice of one lemon.
=Bisque of California oysters.= Put one pint of California oysters, with
their juice, in a pot and bring to the boiling point. Then skim, and add
one pint of cream sauce, one-half pint of milk, a bouquet garni, and
boil for ten minutes. Remove the bouquet garni, strain the broth through
a fine sieve and return to the pot. Heat a pint of cream and strain into
the soup, add three ounces of sweet butter, and season to taste.
=Roast pheasant.= Pheasant should be kept one week to season, before
cooking. Clean, wrap in a slice of fresh lard, and roast in the same
manner as chicken. Serve bread sauce and fried bread crumbs separate.
=Bread sauce.= Boil one cup of milk, add half of an onion, a little
salt, one-third of a cup of fresh bread crumbs, and boil for five
minutes. Remove the onion, add a piece of butter the size of a walnut,
and season with Cayenne pepper.
=Bread crumbs.= Put in frying pan three ounces of butter and
three-quarters of a cup of fresh bread crumbs, and fry until brown. Then
drain off the butter and serve the dry crumbs in a sauce boat.
JANUARY 10
BREAKFAST
Oatmeal with cream
Rolls
Coffee
LUNCHEON
Oysters Yaquino
Cold assorted meats
Potato salad
Brie cheese and crackers
Oolong tea
DINNER
Potage Grande Mere
Cold goosebreast with jelly
Fillet of sole, royale
Plain potted squab chicken
Potatoes a la Reine
Stuffed fresh mushrooms
Hearts of romaine salad
Pineapple ice cream
Assorted cakes
Coffee
=Oysters Yaquino.= Season one dozen oysters on the deep shell, with salt
and paprika, put on each a piece of butter and some chopped chives.
Place in oven, bake, and serve very hot.
=Potage Grande Mere.= Take equal parts of leeks, cabbage, onions and
celery and cut in very small dices. Put in pot, cover with water, season
with salt and pepper, and boil. When soft, add hot milk, and serve.
=Fillet of sole, royale.= Same as fillet of sole, Joinville.
=Potted squab chicken.= Prepare the chicken as for roasting. Season
well, and put a small piece of fresh butter in each. Place in a saute
pan with butter and a piece of onion, brown well, basting from time to
time. When almost done drain off the butter, add a cup of stock and a
little brown gravy, and finish roasting. Strain the gravy over the
chicken when serving. Serve in a casserole.
=Potatoes a la Reine.= Mix well, one cup of boiling water, one ounce of
butter, and a half cup of flour; cool a little, and add the yolks of two
eggs. Mix this dough with equal parts of fresh-boiled potatoes passed
through a fine sieve, season with salt and a little grated nutmeg. Take
up, with a spoon, in pieces the size of an egg, and drop one by one in
warm swimming lard, heating gradually, so the potato will have time to
swell (souffle), before becoming a golden brown color. When done, salt,
and serve on napkin.
=D'Uxelles.= Put in flat sauce pan three ounces of butter, one chopped
onion, and a slice of ham cut in small dices. Simmer for five minutes.
Add the stems of fresh or canned mushrooms chopped very fine, and simmer
again for five minutes; then add one-half glass of white wine and
reduce. Then add one-half pint of brown gravy and boil for ten minutes.
Finally stir in one-half cup of fresh bread crumbs, the yolks of two
eggs, and season with salt and Cayenne pepper, and chopped parsley.
D'Uxelles is used for garnishing in many ways.
=Stuffed fresh mushrooms.= Cut the stems from six fresh mushrooms, wash
the heads well, season with salt and pepper, and fill with D'Uxelles.
Place on a buttered dish, sprinkle with grated cheese, put a piece of
butter on the top of each, and bake in a moderate oven.
JANUARY 11
BREAKFAST
Grapefruit juice
Pettijohns with cream
Crescents
Cocoa
LUNCHEON
Pancake Molosol
Scotch consomme
Sweetbread patties with cream
Meringue glacee with raspberries
Coffee
DINNER
Blue Points on shell
Potage Bagration
Celery. Ripe olives
Paupiette of flounder, Bignon
Roast ribs of beef
Anna potatoes
New peas
Escarole salad
Bavarois au chocolat
Assorted cakes
Coffee
=Pancake Molosol.= Spread some very thin French pancakes with fresh
Russian caviar, roll up, and cut in diamond shapes. Serve on napkin,
garnished with leaves of lettuce filled with chopped onions, quartered
lemons, and parsley in branches. The pancakes must be fresh.
=Scotch consomme.= Boil a piece of mutton very slowly in consomme. When
done strain the broth, add the mutton, cut in small dices, some
brunoise, and some boiled barley.
=Sweetbread patties with cream.= Cut some parboiled sweetbreads in small
dices and simmer a few minutes with a piece of butter. Add a little
cream and cream sauce, season with salt and Cayenne pepper, boil for ten
minutes. Have some hot patty shells, and fill.
=Potage Bagration.= Add to cream of chicken some boiled macaroni cut in
pieces one-quarter inch in length.
=Paupiette of flounder, Bignon.= Stuff some fillets with fish force
meat. Bread, and fry. Serve tomato sauce separate.
=Fish force meat.= Quarter pound trimmings of fish chopped fine, passed
through sieve, and add one yolk of egg and a tablespoonful of cream.
Salt and pepper.
=Veal force meat.= Quarter pound raw veal chopped fine, passed through
sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of
cream.
=Chicken force meat.= Quarter pound raw chicken meat, chopped fine, and
passed through sieve. Add one yolk of egg and a tablespoonful of cream.
Salt and white pepper.
=Anna potatoes.= Peel some potatoes to a round shape, about the size of
a dollar, and slice very thin, like Saratoga chips. Season with salt and
pepper. Melt some butter in a round mould or hot frying pan, and lay the
potatoes around the bottom; add layer upon layer until they are about
two inches in height. Put some melted butter over them, and bake in a
moderate oven for about a half hour. Drain off the butter and turn out
upon a napkin on a platter.
=Meringue glacee, with raspberries.= Fill meringue shells with raspberry
ice cream and garnish with fresh raspberries.
JANUARY 12
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee
LUNCHEON
Eggs Mirabeau
Hasenpfeffer (hare stew)
Noodles
Coffee eclairs
Rolls
Tea
DINNER
Consomme d'Artagnan
Pickles
New England boiled dinner
Apple pie
Coffee
=Eggs Mirabeau.= Place some stuffed eggs in a buttered shirred egg dish,
cover with cream sauce, and bake in oven.
=Hasenpfeffer (hare stew).= Cut up a hare in three-inch pieces. Save the
blood and liver in separate dish. Put the cut up meat in an earthen pot
and cover with one-half claret, or white wine, and one-half water. Add
one sliced carrot, one sliced onion, a bouquet garni with plenty of
thyme in it, salt, and a spoonful of whole black peppers. Let stand for
forty-eight hours, then drain, strain the juice, and put the meat on a
platter. Put in a pan on the stove one-half pound of butter; when hot
add two heaping spoonsful of flour, and allow to become nice and yellow,
stirring all the while to prevent its burning. Then add the pieces of
hare and simmer for a few minutes; then add the juice and a glass of
water or bouillon, bring to the boiling point, cover and let simmer
slowly. Parboil and fry in butter one dozen small onions; also cut up
one-half pound of salt pork in half-inch squares, and parboil and fry
them. When stew is about three-quarters cooked, add the onions, pork,
and a can of French mushrooms, and cook until done. Now chop the liver
fine, mix with the blood, and stir into the stew just before removing
from the fire. Do not let it boil after adding the liver. Season to
taste, and serve with a sprinkle of chopped parsley.
=Consomme d'Artagnan.= In the bottom of a buttered pan place one sliced
carrot, one onion, a stalk of celery, a piece of raw ham, a sprig of
thyme, one bay leaf, and some pepper berries. On top place three calf's
feet, and simmer for a few minutes. Then add one-half glass of white
wine and one-half glass of sherry, and three quarts of bouillon or
stock. Clarify with the whites of six eggs, bringing to a boil slowly.
Cook until the feet are soft. Strain the broth through cheese cloth, cut
the calf's feet in small pieces and add to the consomme.
=New England boiled dinner.= Put a shoulder of salt pork in a pot, cover
with water, bring to a boil, and then allow to become cool. Then put the
pork in a pot with five pounds of brisket of beef, cover with water, add
a little salt, a bouquet garni, three whole turnips, three beets, three
carrots and a small head of cabbage. Cook until the vegetables are soft,
then remove, and continue cooking the meat until well done. Place the
meat on a platter, slice, and place the vegetables around the meat; add
some plain boiled potatoes, pour a little of the broth over all, and
serve hot.
JANUARY 13
BREAKFAST
Stewed rhubarb
Broiled finnan haddie
Baked potatoes
Rolls
Coffee
LUNCHEON
Oyster stew
Eggs Gambetta
Mutton chops
French fried potatoes
String beans
Camembert cheese and crackers
Coffee
DINNER
Potage Venitienne
Aiguillettes of bass, a la Russe
Beef steak, Provencale
Georgette potatoes
Lettuce and tomato salad
Fancy ice cream
Assorted cakes
Coffee
=Oyster stew.= Put in a pot six oysters with their own juice, bring to
the boiling point, and skim. Then add one cup of boiling milk, one ounce
of sweet butter, and salt. Serve crackers separate.
=Eggs Gambetta.= Dip four cold poached eggs in some beaten eggs, then in
bread crumbs, and fry in swimming fat. Place on toast, garnish with
boiled calf's brains and sliced truffles, and serve with Madeira sauce.
=Potage Venitienne.= Beat two spoonfuls of farina, two whole eggs and a
half cup of milk together, stir into one quart of boiling consomme, and
cook for twelve minutes.
=Aiguillettes of bass, a la Russe.= Remove the skin from the fillets of
bass, and cut in slices (aiguillettes) about one and one-half inches
wide and five inches long. Place in a buttered pan, season with salt and
pepper, place on each piece three or four round slices of cooked
carrots, add half a glass of white wine, cover with buttered paper, and
cook slowly. Add some finely cut chervil to some white wine sauce, and
pour over the fish.
=Beef steak, Provencale.= Cook a small sirloin steak saute in butter,
and season well. Cover one-half of the steak with Bearnaise sauce, and
the other half with Bearnaise sauce mixed with a little puree of
tomatoes. On top of each half place a round potato croquette the size of
a walnut, and some Julienne potatoes around the steak.
=Bearnaise sauce.= Put in a sauce pan six very finely-chopped shallots,
a spoonful of crushed white peppers, and a glass of tarragon vinegar,
and reduce until nearly dry. Then put the pan in another vessel
containing hot water, add the yolks of five eggs and stir in well. Then
add one pound of sweet butter cut in small pieces. Stir the butter in
piece by piece, and as it melts the sauce will become thick, like
mayonnaise. Be careful that the sauce does not become too hot. Salt,
strain through cheese cloth, add one teaspoonful of melted meat extract,
some chopped fresh tarragon, and a little Cayenne pepper.
=Bearnaise tomatee.= One cup of thick puree of tomatoes mixed with two
cups of Bearnaise sauce.
=Choron sauce.= Same as Bearnaise tomatee.
JANUARY 14
BREAKFAST
Grapefruit juice
Grape-nuts with cream
Rolls
Coffee
LUNCHEON
Barquette a l'aurore.
Salmon steak with anchovies
Baked potatoes
Cheese cake
Coffee
DINNER
Consomme creme de volaille
Salted English walnuts
Frogs' legs, saute a sec
Lamb chops, sauce Soubise
Stewed tomatoes
Brussels sprouts
Hearts of romaine
Meringue Chantilly
Coffee
=Barquette a l'aurore.= Small tartelettes filled with Italian salad and
covered with pink mayonnaise sauce.
=Italian salad.= Use equal parts of carrots, turnips, string beans, and
roast beef cut in small squares, and of boiled peas. Season with salt,
pepper, tarragon vinegar and olive oil, and garnish with beets and
flageolet beans.
=Pink mayonnaise.= Add to two cups of mayonnaise, one-half cup of cold
puree of tomatoes.
=Consomme creme de volaille.= Put some very light chicken force meat
(quenelle) in small round buttered timbale moulds, and cook in
bain-marie (double boiler). When done, slice thin and serve in hot
consomme. (See chicken force meat recipe Jan. 11.)
=Cheese cake.= One and one-half pounds of cottage cheese, one-half pound
of sugar, one-half pound of butter, the yolks of five eggs, one-half
pint of milk, the whites of three eggs well beaten, and some vanilla
extract. Mix the butter with the sugar, then the cheese, and the yolks
of the eggs, one by one. Then add the milk, flour, and vanilla, and
finally the beaten whites of eggs should be stirred in very slowly. Pour
on pie dish or pan lined with a thin tartelette dough, and bake in a
moderate oven.
=Sauce Soubise.= Parboil six sliced onions, and then pour off the water.
Put in vessel with cold water and salt, and boil till done. Drain off
the water, pass the onions through a fine sieve, add one pint of cream
sauce, mix well, and season with salt and Cayenne pepper.
=Soubise (for stuffing crabs, etc.).= Slice a dozen onions, put in
vessel with cold water and salt, bring to the boiling point, and allow
to cool. Then put the onions in a well buttered casserole, add a
half-pound of parboiled rice, a little salt, and two ounces of butter.
Cover with a buttered paper and the casserole cover, put in oven and
cook until soft. Then strain through a fine sieve; put in a vessel and
add two spoonsful of thick cream sauce, heat well, and bind with the
yolks of four eggs, season with salt and Cayenne pepper, and allow to
cool. When cold mix with a spoon, and use as needed.
JANUARY 15
BREAKFAST
Broiled Yarmouth bloaters
Lyonnaise potatoes
Corn muffins
Coffee
LUNCHEON
Grapefruit with cherries
Scrambled eggs, Turbico
Curried lamb with rice
Chocolate eclairs
Coffee
DINNER
Blue Point oysters
Potage Marie Louise
Salted hazelnuts
Fillet of sole, Castelanne
Squab en compote
Spinach
Endive salad, French dressing
Coupe St. Jacques
Assorted cakes
Coffee
=Scrambled eggs, Turbico.= Mix with six scrambled eggs one-half cup of
Creole sauce.
=Curried lamb with rice.= Cut three pounds of shoulder and breast of
lean lamb in pieces two and one-half inches square. Parboil and put on
fire in cold water with one carrot, one onion, a bouquet garni, and
salt. Boil until the lamb is done; remove the vegetables, and strain the
broth. Put in another vessel three ounces of butter, melt, add two
spoonsful of curry powder and two of flour, heat, then add a sliced
apple and banana fried in butter, and one-half cup of chutney sauce.
Boil for twenty minutes. Strain over the lamb, and serve with boiled
rice.
=Potage Marie Louise.= Mix one quart of puree of white beans with one
pint of thick consomme tapioca.
=Fillet of sole, Castelanne.= Put six fillets in a buttered pan, season
with salt and pepper, add one-half glass of white wine, cover, and bake
in oven for ten minutes. Make on a round platter a border of boiled
rice. Place the fillets in the center. Strain the fish broth, mix with
Creole sauce, and pour over the fish, completely covering same.
=Squab en compote.= Prepare four squab as for roasting, except the
stuffing. Season well, and put in earthen pot with an onion, carrot, and
two ounces of butter. Put in oven and roast well, basting continually so
they will retain their juice. To a brown gravy, or sauce Madere, add the
following: Eight small onions boiled and fried, eight heads of fresh
mushrooms sauteed in butter, eight small boiled French carrots, and two
small pickles cut in two. Serve with the squabs.
JANUARY 16
BREAKFAST
Oatmeal with cream
Boiled eggs
Dry toast
Chocolate
LUNCHEON
Clam broth in cups
Broiled striped bass
Vogeleier omelet
Field salad
Tartelette au Bar le Duc
Coffee
DINNER
Consomme, de la mariee
Boiled codfish, oyster sauce
Roast ribs of beef
Lima beans
Potato croquettes
Escarole and chicory salad
Savarin Montmorency
Coffee
=Vogeleier omelet.= Cut a roll in very thin slices, put in omelet pan
with two ounces of butter, and fry until crisp. Add eight beaten eggs,
with salt, pepper, and plenty of chives, and make into an omelet.
=Tartelette au Bar le Duc.= Line the moulds with tartelette dough, fill
with raw white beans, and bake. When the dough is done remove the beans,
and fill the tartelettes with imported Bar le Duc jelly. Decorate with
whipped cream.
=Consomme de la mariee.= Boil one quart of consomme. Put the yolks of
four eggs in a soup tureen and stir well, adding the consomme slowly.
Season with a little Cayenne pepper.
=Oyster sauce.= Parboil a dozen oysters in their own juice for two
minutes. Then strain the broth through a napkin into one pint of cream
or Allemande sauce, add the oysters, and season.
=Lima beans.= Boil the beans in salt water until soft, drain off, add
sweet butter and a little pepper, and simmer for a few minutes. Serve
with a sprinkle of chopped parsley.
=Peas in cream.= Boil the peas in salt water until nearly done. Drain
off the water and add just enough thick cream to wet them, and simmer
for five minutes. Then add a cup of cream sauce and cook until the peas
are very soft. Add a little salt and a pinch of sugar.
=Coupe oriental.= Slice some fresh fruit, such as oranges, pineapple,
bananas, etc., add all kinds of berries in season, and put in a bowl
with some sugar and a small glass of kirsch or maraschino. Allow to
macerate for a couple of hours. Then fill coupe glasses half way to the
top with the fruit, and fill the remainder with vanilla ice cream. Place
a strawberry or cherry on top. Cook about one-quarter of a pound of
sugar so that it will crack when cold. It will require about 310
degrees. Dip a tablespoon into it and shake it over a stick, to form
file sugar (commonly called spun sugar). Cut this sugar in pieces and
form in the shape of a ball, and put on top of the cup before serving.
JANUARY 17
BREAKFAST
Baked apples with cream
Poached eggs on toast
Puff paste crescents
English breakfast tea
LUNCHEON
Pain mane
Cold roast beef
Fresh vegetable salad
Roquefort cheese and crackers
Coffee
DINNER
Potage Andalouse
Ripe olives
Fillet of Spanish mackerel, Montebello
Olivette potatoes
Leg of lamb, au jus
Mixed string beans
Tomato salad
Vanilla custard pie
Coffee
=Pain mane.= Small dinner rolls, split, toasted, and filled with a puree
of sweet-and-sour bananas, and garnished with pimentos.
=Fresh vegetable salad.= For this salad use any kind of fresh vegetables
in season, such as string beans, Lima beans, carrots, cauliflower,
asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled
celery roots, spring turnips, Jerusalem artichokes, fresh buttons of
artichokes, etc. Place them in separate bouquets in a salad bowl, and
use French dressing, or any other dressing desired.
=Potage Andalouse.= To veloute of beef add some cooked tapioca.
=Fillet of Spanish mackerel, Montebello.= Put the fillets in a buttered
dish, season with salt and a little Cayenne pepper, cover with buttered
paper, and bake in oven. Dress on a platter, and cover with sauce
Bearnaise tomatee.
=Olivette potatoes.= Cut potatoes with a Parisian potato spoon to the
shape of an olive. Put in a vessel with cold water, bring to the boiling
point, and drain. Melt some butter in a saute pan, add the potatoes, and
bake in oven until a nice golden brown. Drain off the butter, and season
with salt.
=Sweet potatoes, rissolees.= Boil some small sweet potatoes. When done
peel and put in a pan with butter, and roast until brown. Season with
salt.
JANUARY 18
BREAKFAST
Baked beans, Boston style
Brown bread
Omelet with jelly
Coffee
LUNCHEON
Hors d'oeuvres varies
Consomme Imperatrice
Beef steak, Foch
Gendarme potatoes
Lettuce salad
Meringue glacee au chocolat
Coffee
DINNER
Oysters on half shell
Creme Maintenon
Queen olives
Fillet of sole, Lord Curzon
Stuffed goose, with chestnuts
Apple sauce
Sweet potatoes, rissolees
Peas in cream
Cold asparagus, mustard sauce
Coupe Oriental
Assorted cakes
Coffee
=Consomme Imperatrice.= Consomme garnished with small lobster dumplings
and asparagus tips in equal parts, and a sprinkle of chopped chervil.
=Beef steak, Foch.= Use sirloin, tenderloin, or rump steak. Season well,
and saute in butter. Place on a platter and put a thick piece of
parboiled beef marrow, with one fried egg, on top. Serve with the pan
gravy.
=Meringue glacee au chocolat.= Fill two meringue shells with chocolate
ice cream, place together, and decorate with whipped cream.
=Creme Maintenon (soup).= Three parts creme a la Reine soup, and one
part thick consomme Brunoise.
=Fillet of sole, Lord Curzon.= Put six fillets in a buttered pan, season
with salt and a teaspoonful of curry powder, add one-half glass of white
wine, cover with buttered paper, and bake in oven. When done put the
fish on a platter, strain the broth into a pint of white wine sauce, add
one chopped shallot, one tomato cut in squares, one red pepper, and two
fresh mushrooms cut in squares and simmered in butter. Mix, season well,
and pour over the fish.
=Stuffed goose with chestnuts.= Clean a goose, and keep the liver and
gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add
a spoonful of water and place in the oven. The water will soon evaporate
and the fat begin to melt. Baste well until the goose is done. Then
remove the goose to a platter; save the grease for other purposes; and
add to the pan one-half glass of bouillon or stock, and one spoonful of
meat extract. Boil for five minutes. Serve the gravy separately. Also
serve giblet sauce and apple sauce separately. The goose should be
served very hot.
JANUARY 19
BREAKFAST
Hothouse raspberries in cream
Scrambled eggs with bacon
Dry toast
Coffee
LUNCHEON
Consomme in cups
Ripe California olives
Broiled fillet of sole, maitre d'hotel
Cucumber salad
Deviled turkeys' legs, with chow chow
Mashed potatoes au gratin
Brie cheese and crackers
Coffee
DINNER
Potage gentilhomme
Fish dumplings, cream sauce
Small tenderloin steak, Florentine
Romaine salad, Roquefort dressing
English breakfast tea ice cream
Assorted cakes
Coffee
=Deviled turkey's legs, with chow chow.= Use the legs from a boiled or
roasted turkey. Season with salt and pepper, spread some French mustard
all over the surface, roll in bread crumbs, and broil; or fry in pan
with a piece of butter. When nice and brown dish up on platter, and
garnish with large leaves of lettuce filled with chow chow.
=Mashed potatoes au gratin.= Put some mashed potatoes in a buttered
shirred egg dish or pie plate. Sprinkle with grated Parmesan or Swiss
cheese, put small bits of butter on top, and bake until brown.
=Potage gentilhomme.= Potato soup with Julienne of carrots.
=Julienne.= Julienne is the term used in cooking for vegetables, or any
kind of meat, etc., cut in long strips, like matches. Vegetable Julienne
should be prepared and cooked as follows: Cut the vegetables in strips,
add salt and a very little sugar, put in a well-buttered casserole,
cover with buttered paper and the casserole cover. Put in oven and
smother until soft. Turn gently once or twice, with a fork, so as not to
break the vegetables.
=Small tenderloin steak, Florentine.= Broiled tenderloin steak, with
sauce Madere, or brown sauce. Garnish with risotto, and just before
serving garnish the risotto with truffles, ham and tongue cut in small
squares.
=Roquefort dressing, for salads.= For four persons take four ounces of
Roquefort cheese, put in salad bowl and mash well with a fork. Add
one-half teaspoonful of salt, two pinches of ground black pepper, two
tablespoonsful of vinegar, and three tablespoonsful of olive oil. Mix
well and pour over the salad. If desired, one teaspoonful of
Worcestershire sauce and a pinch of paprika may be added.
=English breakfast tea ice cream.= Prepare in the same manner as vanilla
ice cream. Before freezing add some strong tea made of one ounce of
English breakfast tea and one cup of boiling water.
JANUARY 20
BREAKFAST
Stewed rhubarb
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Eggs Oudinot
Fricassee of veal, with noodles
Chocolate profiteroles
Coffee
DINNER
Potage McDonald
Lyon sausage
Fried chicken, Maryland
Cheese cake
Coffee
=Eggs Oudinot.= Put some stuffed eggs in a shirred egg dish, cover with
cream sauce, sprinkle with the chopped yolks of hard-boiled eggs, put a
small piece of butter on the top of each, and bake in oven until brown.
=Fricassee of veal.= Cut five pounds of shoulder and breast of veal in
pieces two and one-half inches square, put on fire in cold water, bring
to the boiling point, and then cool. Put back in vessel, cover with
water, add one carrot, one onion, a bouquet garni, a little salt, and
boil until soft. Remove the vegetables and bouquet, and use the broth to
make the fricassee sauce. Put in casserole on stove, six ounces of
butter, when hot add three-quarters cup of flour, heat through, then add
three pints of the veal broth, stir well and boil for ten minutes, then
bind with the yolks of three eggs and a cup of cream. Season and strain
the sauce over the pieces of veal. Allow to stand five minutes before
serving. Noodles, spaghetti, or other paste, should be served, either
separate or on the side of plate with the stew.
=Noodle dough.= Mix one pound of flour with five whole eggs, with a very
little or no salt, and a pony of kirschwasser, if desired. Mix well,
roll out very thin, and then let the dough become nearly dry. Then cut
in strips. Have a vessel on the fire, with about a gallon and a half of
boiling water. Add the noodles, and boil for seven minutes over a quick
fire, so they will not stick together. Drain off the water and pour two
ounces of hot melted butter over the noodles. A little grated nutmeg may
be added, if desired. Noodles, like macaroni, may be prepared in many
ways.
=Chocolate profiteroles.= Make some small cream puffs and fill with
whipped cream. Place on a deep dish and cover with a sauce made of one
pint of water, one-half pound of sugar, and three ounces of cocoa. Boil
the water with the sugar, then add the cocoa and stir well. Boil for
five minutes.
=Potage McDonald.= Boil one calf's brains in chicken broth. Make one
quart of cream of barley soup, and strain both together through a fine
sieve. Put in vessel and add one ounce of sweet butter, and, when
melted, serve. Do not let the soup boil after the two have been joined.
=Fried chicken, Maryland.= Cut up a spring chicken, put in flour, then
in eggs, and then in bread crumbs. Season with salt and pepper. Melt
three ounces of butter in a frying pan, and when hot add the breaded
chicken and fry until golden brown, but be careful not to burn it. It
will require about twelve minutes for a young chicken. When done, put on
platter with cream sauce over the bottom, and garnish with four corn
fritters, four small potato croquettes the size of an ordinary cork, and
four strips of fried bacon on top.
JANUARY 21
BREAKFAST
Preserved figs
Oatmeal with cream
Rolls
Cocoa
LUNCHEON
Eggs Mery
Roast fresh leg of pork, au jus
Apple sauce
Spinach
Swiss cheese
Crackers
Coffee
DINNER
Petite marmite
Radishes
Boiled beef, horseradish sauce
Boiled potatoes
Pickled beets
Apple Charlotte
Coffee
=Eggs Mery.= Scramble eight eggs, well seasoned. Just before they are
done add one sliced truffle and two sliced pimentos. Serve in
croustades.
=Roast leg of fresh pork.= Put on bottom of roasting pan one sliced
carrot, one onion, three bay leaves, six cloves, one spoonful of pepper
berries, and a piece of celery. Season the leg of pork with salt and
pepper, and a little sage, if desired. Put on top of the vegetables, and
place in oven to roast. Baste well. When done take out the pork, remove
the fat in the pan, and add to the gravy a cup of stock or bouillon, and
one tablespoonful of meat extract. Boil, strain, and season to taste.
=Apple Charlotte.= Chop six peeled apples and fry in butter with
one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon.
Line a charlotte mould with slices of white bread cut as thin as
possible, and buttered with fresh butter. Fill the mould with the fried
apple and bake in oven for twenty-five minutes. Serve with brandy sauce.
JANUARY 22
BREAKFAST
Stewed prunes
Pettijohns with cream
Rolls
Coffee
LUNCHEON
Canape of fresh caviar
Scrambled eggs with morilles
Planked sirloin steak
Romaine salad
Camembert cheese
Crackers
Coffee
DINNER
Consomme Bretonne
Lyon sausage
Lobster Thermidor
Noisettes of lamb, Cendrillon
Peas au beurre
Celery mayonnaise
Apple water ice
Cakes
Coffee
=Scrambled eggs with morilles.= Morilles are a species of mushroom
rarely found in the United States. They come principally from Europe in
cans, or dried. When fresh ones are used, saute in butter and mix with
the scrambled eggs. When in can, drain off the water, put in sauce pan
with a piece of butter, season with salt and pepper, simmer for ten
minutes, and add to the eggs. When dried, soak them in cold water over
night, wash, and then proceed in the same manner as with the canned
ones.
=Planked sirloin steak.= Broil the steak in the usual manner. When
nearly done put on a meat plank, put four slices of broiled tomatoes on
top, place four strips of broiled bacon across the tomatoes, and roast
in oven for five minutes. Cover with maitre d'hotel sauce, and garnish
with Parisian potatoes, parsley in branches, and quartered lemon.
=Consomme Bretonne.= Make a Julienne of equal parts of celery, onions
and leeks, and serve in consomme.
=Lobster Thermidor.= Cut a live lobster in two lengthwise, sprinkle with
olive oil, season with salt and pepper, and put in oven and bake. When
done remove the meat from the shell and cut in small squares. Then make
a sauce as follows: Chop two shallots, a little parsley and tarragon,
add one spoonful of meat extract, or some good meat gravy, and reduce by
boiling until nearly dry. Then add one spoonful of dry mustard, one cup
of cream sauce, and two ounces of fresh butter. Put some of the sauce in
the bottom of the shells, put the lobster in the sauce, and pour the
remainder over the top. Sprinkle with grated cheese, and bake in oven
until brown.
JANUARY 23
BREAKFAST
Poached eggs on toast
Broiled ham
Rolls
Ceylon tea
LUNCHEON
Mariniert herring
Potato salad
Lemon pie
Coffee
DINNER
California oyster cocktails
Bisque of crabs
Ripe olives
Frogs' legs, mariniere
Roast chicken, au jus
Watercress salad
Asparagus Hollandaise
Peach Melba
Carolines (cakes)
Coffee
=Bisque of crabs.= Take two large raw Pacific crabs and put in vessel
with cold water, season with salt and a bouquet garni, and boil for
one-half hour. Then crack the shells and remove the meat. Use the meat
for salad, an entree dish, or to garnish the soup. Put the shell in a
mortar and smash fine. In a vessel put one-quarter pound of butter and
the broken shell, and simmer. Then add one pint of the water used to
boil the crab, and one pint of milk, and boil for ten minutes. Then add
one quart of cream sauce, boil again, and strain through a fine sieve.
Put back in pot, add one pint of boiling thick cream, salt and Cayenne
pepper, and just before serving add three ounces of sweet butter and one
cup of crab meat cut in small pieces.
=Cocktail sauce, for oysters (1)= One cup of tomato ketchup, one pinch
of salt, a little Cayenne pepper, paprika, and celery salt, one
teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon
vinegar.
=(2)= One cup of tomato ketchup, one-half teaspoonful of paprika, one
spoonful of grated horseradish sauce, salt, one spoonful of
Worcestershire sauce, and the juice of one lemon.
=Oyster cocktail.= Use California oysters, Toke Points, Blue Points,
Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass
and mix with plenty of cocktail sauce. Set the glass in ice, and serve
with lemons cut in half.
=Frogs' legs, mariniere.= Cut the hind legs of two dozen small frogs in
two. Put in saute pan with three ounces of butter, season with salt and
pepper, and simmer for five minutes. Then add six chopped shallots and
simmer for three minutes. Then one-half glass of white wine and boil
until nearly dry. Then add one pint of Allemande sauce, fricassee sauce,
or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle
of chopped chives and parsley over the top.
JANUARY 24
BREAKFAST
Preserved strawberries
Finnan haddie in cream
Baked potatoes
Corn muffins
Coffee
LUNCHEON
Eggs Chipolata
Tripe a la mode de Caen
Chocolate eclairs
Coffee
DINNER
Consomme parfait
Pimentos a l'huile
Sand dabs, meuniere
Leg of lamb, Boulangere
Chiffonade salad
Rolled oats pudding
Coffee
=Eggs Chipolata.= Make some shirred eggs and garnish with sauce Madere,
to which has been added two small roasted onions, two heads of
mushrooms, two small French carrots, three boiled chestnuts, and two
very small fried sausages.
=Consomme parfait.= To one pint of lukewarm consomme tapioca add four
raw beaten eggs, put in buttered mould, set in pan in boiling water, and
put in moderate oven for ten minutes. Allow to cool, cut in slices, and
serve in consomme.
=Pimentos a l'huile.= This is a plain hors d'oeuvres. Take a can of
pimentos, drain off the juice, cut the pepper in four; place on a
platter, season with salt and pepper, add one part vinegar and two parts
olive oil, and sprinkle with chopped parsley.
=Leg of lamb, Boulangere.= Season a leg of lamb with salt and pepper,
and rub with garlic and butter. Put in roasting pan with a cup of water
and a bouquet garni. Slice two large onions very fine, also six raw
potatoes the size of a silver dollar, mix, season with salt and pepper,
and place around the leg of lamb. Put small pieces of butter on top, put
in oven, and baste the meat only. It will require about one and
one-quarter hours to cook. Do not disturb the potatoes while cooking.
When done remove the bouquet garni, and serve the meat and potatoes very
hot, with chopped parsley on top.
=Rolled oats pudding.= Boil one pint of milk with half of a split
vanilla bean; add two ounces of rolled oats and two ounces of sugar, and
cook for about ten minutes. Remove from the fire. Separate the yolks and
whites of four eggs, add the yolks to the rolled oats and mix well. Beat
the whites very hard with a whip, and add to the batter lightly. Put in
buttered pudding mould and bake in bain-marie (hot water bath) for about
thirty minutes. Take out of mould and serve with vanilla cream sauce.
=Vanilla cream sauce.= Boil one pint of milk with one-quarter of a split
vanilla bean. Mix one-quarter of a pound of sugar with two eggs and one
spoonful of sifted flour. Pour the boiling milk over this mixture, and
put back on the fire, stir well, and allow to become thick. Then add one
cup of cream, strain and serve.
=Cream sauce (sweet--quick).= One pint of cream, two ounces of sugar,
and some flavoring. Mix well, and serve hot or cold.
JANUARY 25
BREAKFAST
Oatmeal with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Hors d'oeuvres varies
Clam broth in cups
Cheese straws
Broiled lamb chops
French fried potatoes
Cold artichokes, mustard sauce
Apple pie
Coffee
DINNER
Chicken okra
Queen olives
Fillet of sole, Rose Caron
Vol au vent, Toulouse
Roast saddle of venison
Puree of chestnuts
Peas au cerfeuil
Sweet potatoes, Southern style
Lettuce salad
Omelette souffle a la vanille
Coffee
=Fillet of sole, Rose Caron.= Skin the four fillets of one large sole
and place on a buttered pan. Put on top of each, three slices of cooked
lobster, season with salt and paprika, add one-half glass of white wine,
cover with buttered paper, put in oven and cook for twelve minutes.
Remove the fillets to a platter, taking care that the lobster does not
fall off. To the gravy in the pan add one pint of white wine sauce and
boil for ten minutes, then add two tablespoonsful of ecrevisse butter,
and strain the sauce over the fish. Heat in sherry wine sixteen slices
of truffles, and put four on top of each fillet, after the sauce has
been added. Garnish with fleurons.
=Sweet potatoes, Southern style.= Peel and slice some boiled sweet
potatoes and put in buttered shirred egg dishes, or pie plates. Add a
little salt, molasses and maple syrup, sprinkle with powdered sugar, put
some small bits of butter on top, and bake in oven until brown.
=Vol au vent, or patty shells.= Take some puff paste, with six turns,
and roll out to about one-quarter inch in thickness. With a round pastry
cutter about three inches in diameter, cut the paste. Then moisten with
egg, and with the tip of a small knife trace a ring on each patty about
one-half inch from the edge. Bake in a hot oven for about twenty
minutes. Take out of the oven and with the knife point lift off the
center cover within the traced circle, and empty of the uncooked paste
inside.
=Garniture Toulouse.= Cut the garnishing to agree with the size of the
patty. For the size described above cut in pieces about one-half inch
square. For larger patties cut from an inch to an inch and a half
square. Use the boiled breast of chicken, sweetbreads boiled in chicken
broth, and French mushrooms in equal parts, one-half of a sliced truffle
to each person, three chicken dumplings, teaspoon size cut in two,
rooster kidneys and rooster combs. Mix well, and stew in a sauce
Allemande made of chicken broth and well seasoned. Fill the hot patty
shells and serve on platter, garnished with parsley in branches.
JANUARY 26
BREAKFAST
Waffles
Honey in comb
Coffee
LUNCHEON
Grapefruit with sherry
Mixed grill
Cup custard
Lady fingers
Coffee
DINNER
Puree Crecy
Radishes
Bouillabaisse Marseillaise
Roast leg of mutton, currant jelly
String beans
Hashed in cream potatoes
Escarole salad
Napoleon cake
Coffee
=Mixed grill.= Broil one lamb chop, one breakfast sausage, one slice of
tomato, one whole fresh mushroom head, and one whole lamb kidney. Put
all on a plate, cover with maitre d'hotel sauce, and serve hot. Garnish
with watercress.
=Cup custard.= Mix four eggs, one-quarter pound of sugar, one pint of
milk, and flavor with vanilla. Strain, pour into cups, and bake in
bain-marie until firm. It will require about one-half hour in a moderate
oven.
=Bain-marie.= This is a term used in cookery for a vessel holding hot
water in which another vessel may be heated at a temperature not above
that of boiling water. Different dishes are variously allowed to stand,
cook or bake in bain-marie. For example, Hollandaise sauce should be
kept in bain-marie in hot water. Hollandaise or Bearnaise sauce, if kept
in boiling water, would turn. A cream soup should be kept in boiling
water, as extra cooking will not harm it. Timbale of chicken, custard
for soup, or cup custard, should be cooked in bain-marie.
=Puree Crecy (soup).= Slice six carrots very thin, put in casserole with
three ounces of butter, and simmer for thirty minutes. Then add three
pints of well-seasoned chicken broth, and boil for one hour. Strain
through a fine sieve. Serve in a separate dish small squares of bread
fried in butter.
=Roast leg of mutton.= The leg of mutton should hang in the ice box at
least four days before using. If too fresh it will be tough. Rub the
mutton with salt and pepper and, if desired, a little garlic. Put in a
roasting pan, one sliced onion, one sliced carrot, one bay leaf and two
cloves. Now put in the mutton, with a piece of butter on top, and place
in oven to roast. Baste continually. It will require from forty-five to
sixty minutes to cook. If desired well done cook for another thirty
minutes. When done take out the leg, drain off the fat, and make a gravy
by adding one cup of stock and one spoonful of meat extract; boil,
season, and strain.
JANUARY 27
BREAKFAST
Stewed rhubarb
Ham and eggs
Rolls
Coffee
LUNCHEON
Salade thon marine
Stuffed breast of veal, au jus
Asparagus tips, au gratin
Potato salad
Savarin au rhum
Coffee
DINNER
Potato and leek soup
Corned beef and cabbage
Plain boiled potatoes
Broiled chicken on toast
Lettuce with egg dressing
Coupe St. Jacques
Assorted cakes
Coffee
=Thon marine salad.= Tunny fish can be obtained in cans, the best
quality being the French brands. Break up the fish with the fingers, and
place on a platter with leaves of lettuce. The fish should be in pieces
about one inch and a half thick. Sprinkle with salt, pepper, chopped
parsley, chervil, and a little finely sliced chives, and a sauce of
one-third vinegar and two-thirds olive oil.
=Stuffed breast of veal, au jus.= Have your butcher prepare a breast of
veal ready for stuffing. Use the same dressing as for chicken, and sew
up the end so the dressing will not fall out while roasting. Put in the
roasting pan one sliced onion and one carrot. Put in the veal and
sprinkle with salt and pepper. Put bits of butter all over the top and
roast in oven, basting often. It will take about an hour to cook in a
moderate oven. Remove the veal to platter when done, and make a sauce by
adding to the gravy in pan one cup of bouillon and one spoonful of meat
extract, boil for five minutes, and strain.
=Asparagus tips, au gratin.= Put the tips in a buttered pan or silver
dish, cover with well-seasoned cream sauce, sprinkle with grated cheese
and small bits of butter and bake in oven until brown.
=Corned beef and cabbage.= The best corned beef is that made from the
brisket. Put on fire in cold water and skim when it comes to the boiling
point. Cover and let it boil slowly until about three-quarters done.
Then add two heads of well-washed cabbage cut in four, and cook with the
beef for at least one hour.
JANUARY 28
BREAKFAST
Farina with cream
Omelet with fine herbs
Rolls
Coffee
LUNCHEON
Grapefruit and orange en supreme
Ripe olives
Eggs Marigny
Russian salad
Caramel custard
Coffee
DINNER
Tomate Parisienne (cold)
Consomme parfait
Boiled salmon, Hollandaise
Potatoes nature
Fricandeau of veal, au jus
Sorrel with eggs
Carrots with cream
Baba au rhum
Coffee
=Russian salad.= Equal parts of boiled carrots, turnips, beets and
potatoes, cut in small dice, boiled peas, boiled string beans cut in
small pieces, and one slice of cold roast beef cut in small squares. Put
all in salad bowl, season with salt, pepper, a little Cayenne pepper,
and just enough tarragon vinegar to wet the mixture. Let stand for one
hour, drain off the liquid, if any, and form the salad in pyramid shape
in the bowl. Spread some thick mayonnaise over all, and garnish with
boiled potatoes and truffles, cut like a five-cent piece, linking one to
the other around the base of the salad like a chain. On top put a small
flower of a boiled and seasoned cauliflower, and serve very cold.
=Caramel custard.= Put two ounces of sugar in a copper pan and cook
until it is brown in color, then pour into a custard mould and allow to
become cold. Mix four eggs with one-quarter of a pound of sugar, flavor
with vanilla, add one pint of milk, and strain. Pour over the burned
sugar, and fill the mould. Put in bain-marie and cook until firm. When
cool, reverse the custard on a dish, and serve. The caramel at the
bottom of the mould will serve as a sauce.
=Tomate Parisienne (Hors d'oeuvres).= Peel and slice four tomatoes and
lay on platter with lettuce leaves. Cut the inside of a stalk of celery
in very small dice, and six anchovies in small squares. Put in a bowl,
add a pinch of salt, some fresh-ground black pepper, some chives,
parsley and chervil chopped fine, and one spoonful of vinegar and two of
olive oil. Mix well and pour over the tomatoes.
=Sorrel.= Sorrel is a fine vegetable for the promotion of health. Remove
the stems from a peck of sorrel and wash the leaves in four different
waters, to remove all the sand. Have a kettle with salted water on the
fire. Put the sorrel into the boiling water and cook for ten minutes,
stirring often. Pour off the water and let stand in the colander fifteen
minutes so it will drain dry, then strain through a fine sieve. Then put
the sorrel in a sauce pan with three ounces of butter and bring to the
boiling point. Season with salt and pepper, and bind with two whole
eggs, beaten. Do not let it boil after adding the eggs, but let it get
just hot enough to give the sorrel a firm body. Garnish with the half of
a hard boiled egg, if desired.
JANUARY 29
BREAKFAST
Orange juice
Boiled eggs
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Eggs a la Russe
Boiled beef tongue with spinach
Mashed potatoes
French pastry
Coffee
DINNER
Cream of canned peas
Sardines on toast
Roast beef au jus
Lima beans
Rissolees potatoes
Romaine salad
Raspberry Bavarois
Assorted cakes
Coffee
=Eggs a la Russe.= Spread a piece of toast with fresh caviar, put an egg
fried in oil on top, and put anchovy sauce around the edge on the
platter.
=Eggs fried in oil.= Fry the eggs one at a time. Have a very small
frying pan with plenty of very hot olive oil in it. Drop a fresh egg in
it, and turn with a wooden spoon. If any other kind of spoon is used the
egg will stick to it. When of a good yellow color, take out and place on
a towel, so the oil can drain off, and season with salt. The eggs should
be soft inside, like a poached egg.
=Anchovy sauce.= To a cup of cream add one spoonful of essence of
anchovies, or one teaspoonful of anchovy paste. Anchovy sauce is also
made with sauce Allemande, white wine sauce, or even a brown sauce, if
desired. The cream sauce with the essence is more commonly used with
eggs.
=Boiled beef tongue.= Put a fresh beef tongue in cold water and bring to
the boiling point, skim, add salt, one carrot, one onion, a bouquet
garni, one stalk of celery, and one of leek. Boil until tongue is soft.
The bouillon may be used for stock or soup, or to make caper sauce. For
beef tongue with spinach, put plain boiled spinach on platter, sliced
tongue on top, and pour a little of the broth over all.
=Raspberry Bavarois.= (For four or five persons.) One pint of milk, one
pint of whipped cream, the yolks of four eggs, one-quarter pound of
sugar, six sheets of French gelatine, and one-half pint of raspberry
juice. Boil the milk with the sugar, then pour over the yolks, and set
on the fire again until it thickens, but do not let it boil. Wash the
gelatine in cold water, add to the mixture, and stir until melted. Then
set aside until cold. Mix the raspberry pulp with the whipped cream, and
stir into the mixture. Put in mould and place in ice box until set. Turn
out on platter, and serve with whipped cream or raspberry syrup,
separate or around the bavarois.
=Sardines on toast.= Take sardines from can and put on a fine thin wire
broiler and heat quickly. Serve on toast with maitre d'hotel butter on
top, and garnish with quartered lemons and parsley.
JANUARY 30
BREAKFAST
Baked apples with cream
Scrambled eggs with smoked beef
Rolls
English breakfast tea
LUNCHEON
Grapefruit with chestnuts
Consomme in cups
Deviled crab
Lemon pie
Coffee
DINNER
Toke Point oysters
Potage tapioca, Crecy
Terrapin, Maryland
Squab chicken, Michels
Stewed tomatoes
Cepes Tyrolienne (cold)
Fancy ice cream
Cakes
Coffee
=Grapefruit with chestnuts.= Cut a grapefruit in two and cut free the
sections with a pointed knife. Pour a little maraschino in the center,
and place a marron glace (candied chestnut) on top.
=Deviled crabs.= Simmer the flakes of two crabs and one-half of a
chopped onion in butter. Season with salt and Cayenne pepper, add two
cups of thick cream sauce, one dash of Worcestershire sauce, one
spoonful of English mustard, and a little chopped chives. Bring to a
boil, and bind with the yolks of two eggs. Then fill the crab shells,
spread a little French mustard over the top, sprinkle with bread crumbs,
place a small piece of butter on each, and bake in the oven. When brown
serve on napkin with lemon and parsley.
=Potage tapioca, Crecy.= Half consomme tapioca and half potage Crecy,
mixed. No croutons.
=Stewed tomatoes.= Peel six tomatoes, and cut in four. Squeeze out half
of the juice, and put the tomatoes in a vessel with three ounces of
butter, season with salt, pepper and a pinch of powdered sugar, cover,
and simmer until done.
=Cepes Tyrolienne (cold).= Cut in small dices one carrot and one celery
root, and put in casserole with one chopped onion and two ounces of
butter. Simmer. Then add one glass of white wine and reduce. Then add
one-half cup of tomato sauce, some chopped chervil, and one can of
sliced cepes. Serve cold.
=Squab chicken a la Michels.= Season four squab chickens well with salt
and pepper, both inside and out. Put in iron pot with a quarter of a
pound of sweet butter and one onion cut in two. Put the pot on the fire
and simmer slowly, until the chicken and onion are of a good yellow
color, turning them often while cooking. Then add one tablespoonful of
white wine and one of chicken broth, cover, and put in oven for ten
minutes, basting frequently. Put the chickens on a platter, take out the
onion, and boil the sauce remaining in pot with the addition of one
teaspoonful of meat extract. Strain over the chicken.
JANUARY 31
BREAKFAST
Oatmeal with cream
Calf's liver and bacon
Rolls
Coffee
LUNCHEON
Oysters Kirkpatrick
Country sausages with baked apples
Potato salad
Cabinet pudding
Coffee
DINNER
Potage Windsor
Green olives
Fillet of sole, Admiral
Saddle of lamb, mint sauce
String beans
Potato croquettes
Hearts of lettuce
Pineapple biscuit glace
Assorted cakes
Coffee
=Oysters Kirkpatrick.= Season some oysters on half shell with salt,
pepper and a little Worcestershire sauce, cover with tomato ketchup,
sprinkle with grated cheese, put a small piece of butter on top of each,
and bake in their own shells for five minutes. Serve quartered lemon
separate.
=Cabinet pudding.= Fill a well-buttered pudding mould with left-over
pieces of sponge, layer or other kinds of cake, cut in small squares,
and mix with one-quarter pound of seedless raisins. Then make a custard
of three eggs, one-quarter pound of sugar, one pint of milk and a little
vanilla flavoring. Mix well, strain, and pour over the cake in the
moulds, and bake in bain-marie for about forty minutes. Remove from the
mould and serve hot, with vanilla cream sauce.
=Fillet of sole, Admiral.= Put fillets of sole in a buttered saute pan,
decorate the top with fish force meat in the shape of an anchor, and
cook in white wine. When done serve with a white wine sauce, with
shrimps, oysters and clams cut in small pieces, in it. Garnish with
fleurons.
=Potage Windsor.= Put in roasting pan five pounds of veal bones, one
carrot and one onion sliced, a piece of leek, a piece of celery, a
bouquet garni, and three ounces of butter. Roast in oven until well
browned, then transfer to a pot and add one gallon of water, six calf's
feet and a little salt, and boil until the feet are cooked. Strain the
broth. Allow the feet to cool, remove the meat from the bones, and slice
in very thin strips. Now put four ounces of butter in a vessel, heat,
and add four ounces of flour and cook until golden brown. Then add two
quarts of the broth, and boil for thirty minutes. Strain, add the calf's
feet, one carrot boiled and cut in very thin round slices, some small
chicken dumplings, a few French peas, and one-half cup of sherry wine.
Season with salt and Cayenne pepper.
FEBRUARY 1
BREAKFAST
Fried hominy
Currant jelly
Crescents
Coffee
LUNCHEON
Poached eggs with clams, Creole
Chicken croquettes with peas
Camembert cheese and crackers
Coffee
DINNER
Oxtail soup, English style
Boiled brook trout, Hollandaise
Potatoes nature
Roast stuffed duckling, apple sauce
Broiled sweet potatoes
Brussels sprouts in bouillon
Romaine salad
French pancake
Coffee
=Clams, Creole.= Heat two dozen clams in their own juice, but do not
allow them to boil. Then add one pint of Creole sauce.
=Poached eggs with clams, Creole.= Serve poached eggs on toast, covered
with clams Creole.
=Ox tail, English style.= Cut two ox tails in small pieces, put on the
fire in cold water, salt, and bring to the boiling point. Take off the
stove and allow to cool. Put in sauce pan four ounces of butter, melt,
add the oxtail, and roast until colored. Then sprinkle the pieces with
two large spoonsful of flour, and cook again until of a good brown
color. Then add one gallon of bouillon, stock or hot water; bring to a
boil, and skim. Then boil for one hour. Now add three carrots and two
turnips cut in very small squares, and one pound of whole barley, and
boil for two hours. Then add one pint of puree of tomatoes, one spoonful
of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped
parsley, and one-half cup of tomato ketchup. Boil again for ten minutes,
and before serving add one glass of sherry wine.
=Broiled sweet potatoes.= Peel four boiled sweet potatoes, and slice
lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with
olive oil, and broil on both sides on an iron broiler. Serve on a
platter with melted butter poured over them.
=Brussels sprouts in bouillon.= Clean and wash thoroughly one quart of
Brussels sprouts. Put a vessel on the fire, with one gallon of water and
a tablespoonful of salt. When boiling add the sprouts and cook for five
minutes; then cool off with cold water. Put the cold sprouts in a
casserole, add two ounces of butter, salt, pepper, one cup of bouillon
and a little chopped parsley. Cover, and simmer until well done. Sprouts
should be served whole, so do not touch with spoon while cooking.
FEBRUARY 2
BREAKFAST
Stewed rhubarb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Smoked goosebreast
Tomcods, meuniere
Broiled fresh spareribs, with lentils
Vanilla bavarois, with Bar le Duc
Cookies
Demi tasse
DINNER
Consomme Doria
Scallops, Jerusalem
Spring lamb tenderloin, Thomas
Fried egg plant
Chicory and escarole salad
Homemade apple pudding
Coffee
=Tomcods, meuniere.= Season six tomcods with salt and pepper, and roll
in flour. Melt four ounces of butter in a frying pan, put in the tomcods
and fry. When done put on platter and sprinkle with chopped parsley and
the juice of two lemons. Put four ounces of butter in the pan and cook
to the color of a hazelnut. Pour the butter over the fish, garnish with
quartered lemon and parsley in branches.
=Broiled spareribs with lentils.= Broil some spareribs and place on
platter. Garnish with lentils, and serve with a border of Madeira sauce.
=Lentils.= Soak two pounds of lentils in cold water for six hours, then
put on fire with one quart of water, a pinch of salt, one ham bone, one
carrot, one onion and a bouquet garni. Boil for about two hours, when
the lentils should be soft; remove the vegetables and the bouquet, and
drain off the water. Then chop two large onions very fine, put in
casserole with three ounces of butter, cover, and simmer until done. Add
the lentils and a cup of brown meat gravy, some chopped parsley and
ground pepper, simmer for twenty minutes, and serve hot.
=Lentil salad.= Take some of the boiled lentils, before the onions and
brown gravy have been added, and serve with French dressing.
=Vanilla Bavarois with Bar le Duc.= Bar le Duc is a currant jelly made
in the village of Bar le Duc, France. There are two kinds, red and
white. Make a vanilla bavarois, place on platter, and pour some red Bar
le Duc around the base.
=Homemade cookies.= Work one-quarter pound of butter and one-quarter
pound of sugar together until creamy, then add three eggs, one by one,
and whip well. Then add one-quarter pound of sifted flour and some
flavoring, preferably the rind of a lemon. Dress the batter in fancy, or
plain round, shapes, on a buttered pan, and bake in a quick oven.
FEBRUARY 3
BREAKFAST
Grapefruit
Ham and eggs
Rolls
Coffee
LUNCHEON
Canape of sardines
Eggs Benedict
Sweetbread cutlets, cream sauce
Broiled fresh mushrooms
Fruit salad, Chantilly
Coffee
DINNER
Potage Lamballe
Frogs' legs, saute a sec
Wiener schnitzel
Spaghetti Milanaise
Terrine de foie gras, cold
Lettuce salad
Nesselrode pudding
Cakes
Coffee
=Eggs Benedict.= Cut an English muffin in two, toast, and put on
platter. Put a slice of broiled ham on top of each half, a poached egg
on top of the ham, cover all with Hollandaise, and lay a slice of
truffle on top of the sauce.
=Wiener Schnitzel.= Cut from a leg of veal some cutlets; or have your
butcher cut them for you. Season with salt and pepper, roll in flour,
then in beaten eggs, and then in bread crumbs. Put some melted butter in
a frying pan and fry the cutlets, or schnitzel, on both sides, until
yellow and well done. Dish up on a platter with tomato sauce. Put on
each schnitzel a thin slice of lemon. Roll a fillet of anchovy around
your finger to form a ring, place on a slice of lemon and fill the ring
with capers.
=Fruit salad, Chantilly.= Slice some fresh fruit, such as oranges,
pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl,
add one spoonful of granulated sugar, one pony of kirschwasser or
maraschino, and allow to macerate for about an hour. Put in glasses or
saucers, and serve with whipped cream on top.
=Fruit salad au kirsch.= Same as above, but use kirschwasser only, to
macerate, and omit the whipped cream.
=Fruit salad au marasquin.= Same as au kirsch, only use maraschino
instead of kirschwasser.
FEBRUARY 4
BREAKFAST
Guava jelly
Rolled oats with cream
Plain omelet
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Fillet of halibut, au vin blanc
Broiled pig's feet, special
Celery root, field and beet salad
Assorted fruit
Coffee
DINNER
Bisque of clams
Broiled Alaska black cod
Breast of squab under glass, St. Francis
Asparagus Polonaise
Coupe Viviane
Assorted cakes
Coffee
=Broiled Alaska black cod.= This Alaskan fish is brought from the north
frozen, and is very fine, being rich and fat. Broiling is the best way
of preparing it, as it needs a quick fire to cook the oil in the fish.
Season well, and serve with maitre d'hotel sauce made with plenty of
lemon juice.
=Asparagus Polonaise.= Put four pounds of boiled fresh, or two cans, of
asparagus on a platter. Have the asparagus very hot. Sprinkle the tips
with salt and pepper, one chopped boiled egg, and some chopped parsley.
Melt in a pan, three ounces of sweet butter, add two tablespoonsful of
bread crumbs, fry until brown, and pour over the tips of the asparagus.
=Breast of squab under glass, St. Francis.= Season the breast of a raw
squab with salt and pepper, and roll in flour. Fry in butter for two
minutes, or until nice and brown. Fry in the same butter, very lightly,
one slice of Virginia ham. Then fry in same pan the heads of four fresh
mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg
dish, put the ham on the toast, the breast of squab on the ham, and the
mushrooms on top. Pour well-seasoned cream sauce over all, cover with a
glass bell that fits just inside of the edge of the shirred egg dish,
put in the oven and cook for ten minutes.
=Boiled lettuce.= Boil six heads of lettuce in salted water. When done
strain off the water and pound the lettuce through a fine colander. Add
two ounces of butter and one cup of cream, heat well, and serve.
FEBRUARY 5
BREAKFAST
Baked apples with cream
Buttered toast
Cocoa
LUNCHEON
Omelet with soft clams, Newburg
Breaded lamb chops, tomato sauce
New string beans
Potatoes au gratin
Mince pie
Coffee
DINNER
Seapuit oysters
Potage Talleyrand
Planked smelts
Tournedos Rossini
Jets de houblons
Gauffrette potatoes
Romaine salad, Roquefort dressing
Curacao sorbet
Alsatian wafers
Demi tasse
=Sauce Newburg.= Put in a vessel one cup of well-seasoned cream sauce,
one cup of thick cream and one gill of sherry wine. Bring to the boiling
point and bind with the yolk of one egg and a little cream. Then stir
slowly into the sauce two tablespoonsful of lobster or crayfish butter.
This sauce is used a great deal in hotel and restaurant cookery.
=Soft clams, Newburg.= Take the bellies of two dozen soft clams and put
in a buttered saute pan, add one spoonful of Madeira wine, cover the
pan, and warm them through. Do not stir, as the clams will break easily.
Then add one and one-half cups of sauce Newburg, well seasoned with
salt, pepper and a little Cayenne pepper. Mix and serve in a chafing
dish.
=Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each
end a bouquet of clams Newburg, and pour on each side of the omelet a
little sauce Newburg.
=Potage Talleyrand.= Put in soup tureen one quart of consomme tapioca,
one grated fresh, or two grated canned truffles, one glass of dry sherry
wine, a pinch of Cayenne pepper.
=Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of
fat. They may be either broiled or sauteed, and served with maitre
d'hotel sauce. Mostly used as an entree with fancy garniture.
=Tournedos Rossini.= Salt and pepper the tournedos, saute in butter, and
put on a platter. Take one slice of fresh goose liver (or Strassbourg
goose liver au natural), season, roll in flour, saute in butter, and put
on top of the tournedo. Simmer a large head of fresh mushroom in butter,
and place on top of the goose liver, lay two slices of truffle on top of
the mushroom, and pour well-seasoned Madeira sauce over all.
FEBRUARY 6
BREAKFAST
Preserved figs
Scrambled eggs with bacon
Rolls
Coffee
LUNCHEON
Antipasto
Essence of chicken in cups
Cheese straws
Bear steak, port wine sauce
Chestnuts and prunes
Fried egg plant
Mexican salad
Corn meal pudding
Coffee
DINNER
Clam chowder
Ripe olives
Striped bass saute, miller style
O'Brien potatoes
Asparagus Hollandaise
Cold Westphalia ham
Omelette soufflee a la vanille
Coffee
=Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep
platter with strips of broiled bacon over the eggs.
=(2)= Cut six slices of bacon in small squares, put in casserole with
one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs
mixed with one-half cup of cream, season with salt and pepper, and cook
in the usual manner.
=Antipasto.= This is an Italian relish (hors d'oeuvre), and can be
obtained in cans. It consists of tunny fish, sardines, pickles, capers,
etc., preserved in oil. Serve on a napkin, in the can, with quartered
lemons and parsley around the sides.
=Essence of chicken.= Put in a casserole one chopped raw fowl, or plenty
of carcasses, necks, etc., of raw chickens. Add the whites of three
eggs, stir well, and add slowly two quarts of strong chicken broth.
Bring to a boil, strain through a napkin, and serve in cups.
=O'Brien potatoes.= Peel two large boiled potatoes, cut in one-half inch
squares, and put in hot fat to gain color. Cut two red peppers
(pimentos) in small squares and put in a saute pan with one ounce of
butter. When the peppers are hot add the potatoes, season with salt and
pepper, and mix carefully so the potatoes will not break.
=Omelette Soufflee.= Mix one-half pound of sugar with the yolks of two
eggs, add one-half of a split vanilla bean, and beat until light and
fluffy. Remove the pieces of vanilla bean. Beat the whites of eight eggs
until absolutely stiff, and then add to the batter lightly. Arrange on a
silver platter in fancy shape, and decorate with a pastry bag with a
fine tube. Dust with powdered sugar, and bake in a rather hot oven for a
few minutes.
FEBRUARY 7
BREAKFAST
Cactus fruit with lemon
Broiled pigs' feet, Chili sauce
Shirred eggs with parsley
Dry toast
Cocoa
LUNCHEON
Eggs Lackmee
Lamb steak, Bercy
String beans
Mashed potatoes
Fruit salad au Marasquin
Coffee
DINNER
Consomme Julienne
Fillet of flounder, Cansale
Tenderloin of beef, Malvina
Escarole and chicory salad
Almond cake
Coffee
=Cactus fruit with lemon.= Slice some cactus fruit and serve on ice,
with powdered sugar and lemon separate. No cream.
=Broiled pigs' feet, Chili sauce.= Split some cooked pigs' feet, season,
roll in bread crumbs, sprinkle with oil and broil. Put on platter and
garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.
=Shirred eggs with parsley.= Crack two eggs on a buttered shirred egg
dish, season with salt and pepper, sprinkle with fresh-chopped parsley,
and bake in oven for three minutes.
=Eggs Lackmee.= Put four poached eggs on toast. Chop some boiled chicken
very fine, add one cup of cream sauce, one-half cup of cream, put on the
stove and bring to the boiling point, season with salt and a little
Cayenne pepper, and pour over the eggs.
=Lamb steak.= Cut the steak crosswise from a leg of young lamb, and
about one inch in thickness. Season with salt and pepper, roll in oil
and broil; or saute in pan with butter. Use as an entree dish, or in
place of the roast.
=Garniture Bercy.= Bercy is used with steaks, chops, fish, etc. Prepare
as follows: Mix one-quarter pound of fresh butter with salt, pepper,
three fine chopped shallots, one small piece of garlic mashed fine, some
chopped parsley, chervil and chives. Spread over the meats or fish, and
put in hot oven for two minutes. (Called also sauce Bercy.)
=Fillet of flounder, Cansale.= Put four fillets of flounder in a
buttered pan, season with salt and pepper, add the juice of one dozen
oysters, one-half wineglass full of white wine, cover with buttered
paper, and bake in oven. When done remove the fillets and add to the pan
one-half pint of white wine sauce, and boil for ten minutes. Bind with
the yolk of one egg, and strain. Poach the dozen oysters, and, with a
small can of French mushrooms, add to the sauce, and pour over the fish.
=Tenderloin of beef, Malvina.= A roast tenderloin with sauce Madere,
garnished with small onions saute, potatoes rissolees, and whole
chestnuts glace au Madere.
=Chestnuts glace.= Put one-half pound of boiled chestnuts in a saute pan
with two spoonsful of meat extract, and cook for ten minutes.
=Chestnuts glace au Madere.= Add to chestnuts glace a little sauce
Madere, just before serving.
FEBRUARY 8
BREAKFAST
Baked apples with cream
Boiled eggs
Dry toast
Chocolate with whipped cream
LUNCHEON
Omelette Louis XIV
Chickens' livers saute, au Madere
Puree of Lima beans
Sago pudding
Coffee
DINNER
Seapuit oysters
Cream of celery, Kalamazoo
Ripe California olives
Fillet of pompano, en papillote
Roast chicken
Watercress salad
Chateau potatoes
Fresh asparagus, Hollandaise
Peach Mona Lisa
Assorted cakes
Coffee
=Omelette Louis XIV.= Chop the white meat of a boiled fowl very fine,
mix with one truffle cut in small dices and one-half cup of
well-seasoned cream sauce. Place in the center of a plain omelet, turn
on a platter, and pour some cream sauce around the edge.
=Chickens' livers saute, Forestiere.= Clean a dozen chicken livers, cut
in two, and season with salt and pepper. Melt a piece of butter in
frying pan, add the livers, and saute over a quick fire for a few
minutes. Slice one pound of fresh mushrooms and fry them in butter. Then
put the mushrooms and livers together in a sauce pot on the stove, and
cover with two cupsful of brown gravy or Madeira sauce. Get as hot as
possible without boiling, serve in deep dish, or chafing dish, with
chopped parsley on top.
=Puree of Lima beans.= Take one can, or a pound of fresh boiled Lima
beans, and pass through a fine sieve. Put in pot, add two ounces of
butter, season with salt and pepper, and serve hot. If too thick add a
soupspoonful of cream or consomme.
=Cream of celery, Kalamazoo.= Make a cream of celery soup. Take the
inside of two stalks of celery and cut in very small dices boiled, and
use for garnishing.
=Fillet of pompano en papillote.= Take four small Pacific pompano, or
the fillets of a large Florida pompano, season, roll in flour, and put
in pan in two ounces of hot butter. Fry on both sides until nearly done.
Simmer two chopped shallots in one ounce of butter for a minute, then
add six chopped fresh mushrooms, and simmer for ten minutes. Now add one
spoonful of Madeira sauce, season with salt and pepper, and cook for
five minutes to a puree. Add the juice of a lemon, some chopped parsley,
and one ounce of sweet butter. Now cut four pieces of manilla paper in
the shape of a heart about ten inches high and fourteen inches wide.
Fold in center, then open out flat on the table and oil well on one
side. Put a teaspoonful of the mushroom puree on one half of the paper,
place the pompano on top, and another spoonful of the puree on top of
the fish. Now fold the free side of the paper over the top, and turn in
the edges to close tight the opening. Put on a flat pan and place in an
oven for a few minutes. Be careful not to burn, and serve in the papers
on a silver platter. Other fish may be substituted for pompano if
desired.
=Papillote, club style= (for fish). Fry the fish as above. Omit the
puree of mushrooms and use, instead, a piece of butter, a slice of
fresh-boiled hot potato, and one slice of lime. Finish as above.
=Veal chops en papillote.= Season four veal chops with salt and pepper,
fry in butter, and finish in paper, with the puree of mushrooms and the
addition of a slice of cooked ham on top, before folding the paper.
FEBRUARY 9
BREAKFAST
Stewed prunes
Broiled salt mackerel, melted butter
Baked potatoes
Rolls
Coffee
LUNCHEON
Eggs Henri IV
Pork tenderloin, sauce Madere
Fried sweet potatoes
Stewed apples
Sherry wine jelly
Coffee
DINNER
Consomme national
Radishes
Fried fillet of sole, Marechal
Roast rack of lamb, mint sauce
String beans
Mashed potatoes
Nesselrode pudding
Cakes
Coffee
=Wine jelly.= Dissolve four ounces of French gelatine in two quarts of
water, add one pound of sugar, the rind and juice of six lemons, the
juice of three oranges, a piece of cinnamon stick, and six cloves. Stir
well and put on fire to boil. Then stir quickly into the jelly the
whites of six eggs, partly beaten, and boil again. Then take off the
fire and strain through a flannel jelly bag, and add the flavoring
desired. Pour into jelly moulds and put on ice until firm. To remove the
jelly, dip the moulds in hot water, and turn out on a cold dish. For the
following jellies use a wine glassful of the respective wines or
liqueurs for flavoring: Sherry wine, maraschino, Rhein wine, claret,
port wine, anisette, kirschwasser, champagne, Burgundy, Moselle wine,
Chartreuse, brandy, Benedictine, Cognac, fine champagne, etc.
=Fruit jelly.= Cut or slice all kinds of fresh fruit in season, put in
jelly mould and cover with wine jelly. Put in ice box until firm.
=Jelly a la Russe.= Put some empty jelly moulds on ice until cold, then
pour a little wine jelly in the bottom and allow to set. Do not let the
balance of the jelly set, but add a pony of Russian kuemmel, put in bowl
and beat with a whip until it looks like white frost. Then fill the
moulds to the top with the beaten jelly, and set in the ice box until
needed.
=Fillet of sole, Marechal.= Salt and pepper the fillets, dip in milk,
then in flour, then in beaten eggs, and finally in bread crumbs. Fry in
swimming lard, and serve on napkin with lemon and fried parsley. Serve
the following sauce separate: Two cups of cream sauce, one dozen
parboiled oysters, one-quarter pound of picked shrimps, and six sliced
canned mushrooms.
FEBRUARY 10
BREAKFAST
Grapefruit
Omelet with chives
Corn muffins
Coffee
LUNCHEON
Pickled oysters
Toasted rye bread
Consomme vermicelli
Calf's head a la poulette
Potato croquettes
Hot mince pie
American cheese
Coffee
DINNER
Puree of pheasant, St. Hubert
Planked smelts
Bacon and cabbage
Boiled potatoes
Roast ribs of beef, au jus
Chiffonnade salad
Tutti frutti ice cream
Assorted cakes
Coffee
=Consomme vermicelli.= Boil one-half pound of vermicelli in two quarts
of salt water for five minutes. Drain, and add to three pints of
consomme. Serve grated cheese separate.
=Calf's head, poulette.= Take one boiled calf's head and cut in pieces
two inches square. Mix with one quart of poulette sauce, and serve in
chafing dish.
=Puree of pheasant, St. Hubert.= Remove the breast of a roasted pheasant
and cut in small squares. Put the rest of the pheasant in a pot and
cover with two quarts of bouillon, add a bouquet garni, and boil for one
hour. In a sauce pot put three ounces of butter; when hot add three
spoonsful of flour, and allow to become nice and brown. Then strain the
broth into the sauce pot and boil for thirty minutes. Chop the pheasant
very fine and add to the soup, boil again, and strain through a fine
sieve. Season with salt and pepper, add the cut-up pheasant breast, and
a glass of fine dry sherry wine.
=Bacon and cabbage.= Cut a large head of cabbage in four, wash well, and
put in two quarts of water, with a little salt, and boil. Then drain off
the water, add fresh water and two pounds of bacon, and boil until the
bacon is well done. Put the cabbage on a platter, slice the bacon and
put on top of the cabbage.
=Tutti frutti ice cream.= Macerate one-quarter of a pound of chopped
candied mixed fruit in a pony of maraschino. Mix thoroughly with one
quart of vanilla ice cream. Put in the bottom of a mould a little
raspberry water ice, and fill to the top with the ice cream and fruit.
Pack in ice and rock salt, and leave for about an hour and a half. Turn
out on platter and decorate with candied cherries and angelica.
FEBRUARY 11
BREAKFAST
Oatmeal with cream
Rolls
Chocolate
Whipped cream
LUNCHEON
Eggs Bresilienne
Sirloin steak, marchand de vin
Fried egg plant
Farina pudding
Coffee
DINNER
Potage Waldaise
Fish dumplings, white wine sauce
Mutton chops, provencale
Mashed potatoes
String beans
Hearts of romaine
Fancy ice cream
Cakes Coffee
=Eggs Bresilienne.= Put some boiled rice on a platter, place a poached
egg on top, and cover with tomato sauce mixed with a little chopped ham.
=Sirloin steak, marchand de vin.= Cut four slices of sirloin steak about
one-half inch thick, season with salt and pepper, and roll in flour.
Have three ounces of hot butter in a pan and fry the steaks for two
minutes. Remove the steaks to platter. Chop two shallots very fine and
put in pan, allow to become hot, add one-half glass of claret, and
reduce one-half. Then add one spoonful of meat extract, the juice of one
lemon, and some chopped parsley and pour over the steaks. Garnish with
Parisian potatoes.
=Parisian potatoes.= Take some large potatoes and cut out a quart of
small potatoes with a round Parisian spoon. Put on fire in cold water,
with one spoonful of salt, and boil for three minutes. Drain off the
water and put the potatoes in a flat saute pan with three ounces of
butter. Put in oven and roast for about twelve minutes, or until golden
yellow. Try with fingers to see if done. Serve in a deep dish.
=Potage Waldaise.= Mix one quart of consomme tapioca with one quart of
puree of tomato soup, add four slices of boiled ham cut in small
squares.
=Fish dumplings, white wine sauce.= Remove the skin and bones from one
pound of halibut, sole, salmon or other fish, put in mortar, mash well,
and mix with the following dough: One cup of boiling water, one ounce of
butter, and one-half cup of flour, well mixed. Let cool, stir in the
yolks of two eggs, and mix with the mashed fish. Season with salt and a
little Cayenne pepper, strain through a fine sieve, place in a pan on
ice, and stir in slowly one-quarter pint of thick cream, adding it
little by little. To make dumplings, drop teaspoonsful of this
forcemeat, or stuffing, into boiling fish broth, bouillon, or water with
salt, and cook very slowly for five minutes. Serve in chafing dish
covered with white wine sauce. These dumplings are also called quenelles
of fish, and are used for fish patties, vol au vent, or garniture for
fish. If made very small, can be served with clam broth. The forcemeat
can be used for fish timbales and stuffing for fish.
=Timbale of bass.= Make a force meat as above, with any kind of bass,
fill small well-buttered timbale moulds, and boil in bain-marie. Then
cover with buttered paper and put in oven for ten minutes. Turn out on
platter, and serve with any kind of fish sauce. For a fancy decoration
slices of truffles or pimentos may be cut in the shape of stars,
crescents, initials, etc., and placed in the bottom of the timbale
moulds, then fill with the forcemeat and cook.
FEBRUARY 12
BREAKFAST
Sliced pineapple
Broiled lamb kidneys with bacon
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs a la tripe
Kingfish saute meuniere
Cucumber salad
Chicken saute, Parisienne
French peas
Corn meal pudding
Coffee
DINNER
Potage Minestra
Queen olives
Fillet of barbel, regence
Tournedos Beresford
Potatoes chateau
Asparagus Hollandaise
Baked Alaska
Coffee
=Eggs a la tripe.= Slice an onion very fine, put in casserole with two
ounces of butter, cover, and simmer. Cook until the onions are soft, but
not colored. Then add two spoonsful of flour, allow to get hot, pour in
one pint of boiling milk, season with salt and pepper, and boil for five
minutes. Slice eight hard-boiled eggs about one-quarter inch in
thickness, put in the sauce and cook until hot. Serve in chafing dish,
or deep dish, with chopped parsley on top.
=Chicken saute, Parisienne (1).= Joint a young chicken and saute in pan
with two ounces of butter. Season with salt and pepper, and when done
add two cups of tomato sauce and one dozen sliced canned French
mushrooms. Cook for two minutes in the sauce, dress the chicken on
platter, pour the sauce over it, and garnish with macaroni in cream.
=(2)= Joint the chicken and put in saute pan with two ounces of butter,
and season with salt and pepper. When nearly done, add two chopped
shallots and heat them through, only. Add one cup of sauce Madere, the
juice of one lemon, and some chopped parsley. Serve with Parisian
potatoes.
=Sago pudding.= One quart of milk, one-half of a split vanilla bean,
one-quarter pound of sago, six ounces of sugar, the yolks of six eggs
and the whites of six eggs. Boil the milk and the vanilla bean together,
add the sago, and cook until well done and like a stiff batter. Take off
the fire, add the sugar and the yolks, and mix well. Beat the whites
until very stiff and dry, and then add to the batter and mix lightly.
Put in buttered moulds and bake in moderate oven for nearly an hour.
Turn out of moulds and serve with vanilla sauce.
Corn meal, rice, tapioca and farina puddings are made in the same manner
as sago pudding.
=Sago pudding, family style.= One quart of milk, one-half of a split
vanilla bean, three ounces of sago, six ounces of sugar, two eggs and
one cup of cream. Boil the milk with the vanilla bean (or one-half
teaspoonful of vanilla extract), add the sago, and cook well. Mix the
sugar, eggs and cream, and add to the milk and sago. Pour in pudding
dishes or bowl, put in hot oven to color the top, and serve either hot
or cold, with cream separate.
Rice, corn meal, tapioca, farina or vermicelli puddings, family style,
are made in the same manner as sago pudding, family style.
FEBRUARY 13
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Cocoa with whipped cream
LUNCHEON
Eggs Troubadour
Haricot of mutton
French pastry
Coffee
DINNER
Potage Voisin
Smoked goosebreast
Fillet of sole, Choisy
Sweetbreads Eugenie
Roast leg of lamb, au jus
Julienne potatoes
Celery mayonnaise
Curacao jelly
Coffee
=Eggs Troubadour.= Spread four pieces of toast with puree de foie gras
(goose liver pate), put a poached egg on top of each, and cover with
sauce Perigord.
=Haricot of mutton (stew).= Cut five pounds of lean shoulder of mutton
in pieces two inches square. Put in roasting pan with a little butter or
fat, season with salt and pepper, and roast in oven until nice and
brown. Add four spoonsful of flour and roast again until the flour is
brown. Then put in a casserole and cover with boiling water, add a
bouquet garni, six French carrots, six turnips cut in small pieces,
season with salt and pepper, and boil for one hour. Remove the bouquet
garni, and add one pint of puree of tomatoes, or a can of tomatoes
strained through a fine sieve, and boil again, with the pot covered,
until done. Before serving add some boiled string beans and chopped
parsley. A little Worcestershire sauce may be added if desired.
=French pastry.= This is a term used in hotels and restaurants for a
platter of mixed individual fancy cakes, such as eclairs, fruit
tartelettes, moka cake, Napoleons, apple turnovers, Pont Neuf cakes,
jalousie, cream puffs, etc.
=Potage Voisin.= Half puree of peas and half puree Crecy. Before serving
add a handful of boiled rice.
=Smoked goosebreast= (Hors d'oeuvre). The most common goosebreast is
imported from Germany; that made in the United States is seldom to be
found in the markets. Do not cook; slice very thin, and serve on an
ice-cold china platter, decorated with chopped meat jelly, and garnished
with parsley in branches.
=Fillet of sole, Choisy.= Put the four fillets of a sole in a buttered
pan, season with salt and a little Cayenne pepper, add one-half glass of
white wine, cover with a buttered paper, and bake in oven. When done
dress on a platter, and cover with green Hollandaise sauce, with a slice
of truffle on top.
=Green coloring= (Vert d'epinards). Mash in mortar a peck of well-washed
spinach. When very fine strain through a piece of cheesecloth, put in a
bowl, set in hot water (bain-marie), and boil until set. When cold it
will be a firm green mass, and may be used for coloring sauces, soups,
etc.
=Green Hollandaise sauce.= Mix one pint of Hollandaise sauce with one
spoonful of green coloring (Vert d'epinards).
FEBRUARY 14
BREAKFAST
Stewed rhubarb
Plain omelet
Rolls
Coffee
LUNCHEON
Smoked eels
Pumpernickel with sweet butter
Roast loin of pork with sauerkraut
Plain boiled potatoes
German huckleberry pie
Coffee
DINNER
Lynn Haven oysters
Cream of cauliflower
Pickles
Broiled Spanish mackerel, sauce fleurette
Chicken saute, Portugaise
Artichokes Hollandaise
Hearts of lettuce, French dressing
Diplomate pudding
Assorted cakes
Coffee
=Smoked eels.= Imported German canned eels. Serve on napkin with
quartered lemons and parsley in branches.
=Sauerkraut, Alsatian style.= Spread one-quarter of a pound of goose
grease (lard will do) in the bottom of a casserole, then put in one
pound of sauerkraut, then two pounds of bacon, then another pound of
sauerkraut, and another quarter pound of goose grease on top. Then add a
pint of white wine and a pint of bouillon, cover with a buttered paper
and the casserole cover, put on the stove and bring to a boil. Then put
in oven and cook for an hour and a half. Serve the sauerkraut on a
platter, with the bacon sliced, as a garnish.
=Sauerkraut, German style.= Put one-quarter pound of lard in a
casserole, add one pound of sauerkraut, two pounds of salt pork, one
bouquet garni, one whole onion, one carrot, and on top another pound of
sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and
one pint of bouillon. Cover, and cook in oven for two hours. Then remove
the bouquet garni, onion and carrot, and serve the sauerkraut with the
salt pork.
=Sauerkraut, Hungarian style.= Put in a casserole one-quarter pound of
lard and one pound of sauerkraut. Sprinkle on top one spoonful of
paprika and three peeled and chopped tomatoes. Then add two pounds of
bacon and another pound of sauerkraut, and sprinkle again with another
spoonful of paprika and three chopped tomatoes. Add a pint of sweet
white wine and a pint of bouillon, and one bouquet garni. Cover and bake
in oven for one hour and a half. Remove the bouquet garni, and serve
with the bacon sliced.
=Special notice for sauerkraut.= Avoid salt, as the sauerkraut is
seasoned, and the bacon and salt pork are salty also. If the raw
sauerkraut is too salty, lay it in a dish pan, cover with water, and
squeeze out with the hands immediately. Do not let it remain in the
water but a second.
Other meats may be cooked in the sauerkraut, as beef and pork together,
lamb and pork, beef and lamb, or pheasant or other game.
FEBRUARY 15
BREAKFAST
Baked apples with cream
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Eggs Bagration
Chicken hash on toast
Chocolate eclairs
Coffee
DINNER
Hors d'oeuvres varies
Mock turtle soup
Ripe California olives
Aiguillettes of sole, hoteliere
Sweetbreads braise, Clamart
Roast partridge, bread sauce
Jets de houblons
Soufflee potatoes
Endives salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Bagration.= Put on a platter some boiled rice, lay a fresh
hard-boiled egg, cut in two, on top, and cover with the following sauce.
Take any kind of cold meats that may be left over, such as lamb, beef,
ham or tongue, and cut in small dices. Also a few mushrooms and truffles
cut in the same way. Put in a casserole with a cup of cream sauce,
season with salt and pepper, and bring to a boil.
=Chicken hash on toast.= Cut the breast of a boiled fowl in small
squares. Put in a casserole one cup of cream sauce, one gill of thick
cream and the chicken, season with salt and pepper, and cook together.
Serve on a platter on dry toast.
=Aiguillettes of sole, hoteliere.= Put aiguillettes of sole (long
fillets) in a buttered pan, season with salt and pepper, cover with a
glass of white wine, and cook for ten minutes. Then put the sole on a
platter, and reduce the wine until nearly dry. Then add a pint of
Bearnaise sauce and pour over the fish.
=Mock turtle soup.= Put in pan six pounds of cut veal bones, two sliced
onions and one carrot, and four ounces of butter, and roast until brown.
Then add one-quarter pound of flour and brown again. Change to a vessel,
add two gallons of water, one can of tomatoes, a bouquet garni, some
salt, a spoonful of black pepper berries, and two cloves, and boil for
two hours. Add one pint of cooking sherry and boil again for thirty
minutes. Skim, and remove the grease from the top, and strain through a
cheesecloth. Then take one-quarter of a boiled calf's head and cut in
small squares and put in a casserole with one glass of dry sherry wine,
a little salt and Cayenne pepper, and boil for five minutes. Now add the
strained soup to the calf's head. Before serving add three thin slices
of smoked beef tongue cut in small diamond shapes, three chopped
hard-boiled eggs, and a truffle cut in small squares.
=Roast partridge.= Tie a piece of fresh fat pork over the breast of the
dressed partridge, season inside and out with salt and pepper, put in
roasting pan with a piece of butter, and put in oven. Baste often so the
meat will not become dry. It will require about thirty minutes to cook.
Serve with lemon and watercress, and bread sauce separate.
=Bread sauce, for game.= To a pint of boiling milk add one whole onion,
a bay leaf with two cloves stuck through it, and one and one-half cups
of fresh bread crumbs, and boil for a few minutes. Then remove the onion
and bay leaf and cloves, and season with salt and Cayenne pepper. Before
serving add two ounces of sweet butter.
=Bread crumbs, for game.= Put in frying pan four ounces of sweet butter.
When just warm add a cupful of fresh bread crumbs, and fry until golden
yellow. Drain off the butter (which may be kept for roasting, etc.), and
serve the crumbs in a small bowl. This is usually served in addition to
bread sauce, with quail, pheasant, partridge, etc.
FEBRUARY 16
BREAKFAST
Hominy with cream
Plain scrambled eggs
Rolls
English breakfast tea
LUNCHEON
Crab salad
Mutton chops, Robinson
String beans
Napoleon cake
Coffee
DINNER
Pea soup
Radishes
Broiled shad, maitre d'hotel
Roast chicken, au jus
Hot asparagus, Hollandaise
Potato croquettes
Watercress salad
Peach Mona Lisa
Assorted cakes
Coffee
=Crab salad.= Season the flakes of a crab with salt and pepper, add a
spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the
inside of a salad bowl, put the crab in the center, cover with
mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets
of anchovies, and one green olive.
=Mutton chops, Robinson.= Broil four mutton chops and season well. Cut
in four a half dozen chicken livers, season with salt and pepper and fry
in butter. Cut up a small can of mushrooms, put in a casserole with the
livers, and cover with a cup of sauce Madere. Cook together and pour
over the chops.
=Watercress salad= (1). Clean and wash the watercress well, and season
with salt and vinegar.
(2) Use French dressing with a very little oil. Watercress does not
require much oil.
=Peach Mona Lisa.= Make a fancy form in the shape of a peach of vanilla
ice cream with a brandied peach in the center. Put a spoonful of
raspberry sauce (see raspberry sauce), in the center of a small plate.
Put a round piece of sponge cake, about three inches in diameter and
one-half inch thick, on the plate. Dust the ice cream peach with some
sugar, colored pink, and place on the sponge cake. Stick two sugar peach
leaves under the edge of the peach, and serve.
=Napoleon cake.= When making vol au vent, patty shells, or anything else
with puff paste, save the trimmings, roll together and give two turns,
in the same manner as when making fresh puff paste. Leave in ice box for
one-half hour and then roll out to one-eighth inch in thickness. Put on
a pastry pan, prick all over with a fork, and bake in oven until very
dry. When done, divide and cut into three strips, and allow to become
cold. Put the three strips one on top of the other, with pastry cream
between. Glace the top with vanilla icing, and sprinkle a band one-half
inch wide along the edge with chopped pistache nuts. Then cut into
individual portions about two by four inches in size.
FEBRUARY 17
BREAKFAST
Grapefruit marmalade
Boiled eggs
Buttered toast
Ceylon tea
LUNCHEON
Eggs Benedict
Tripe saute, Lyonnaise
Potatoes hashed in cream
Romaine salad
Camembert cheese and crackers
Coffee
DINNER
Consomme Rachel
Sardines. Olives
Boiled sheepshead, cream sauce
Potatoes Hollandaise
Roast leg of mutton, currant jelly
Baked Hubbard squash
German fried potatoes
Celery Mayonnaise
Plum pudding, hard and brandy sauces
Coffee
=Tripe saute, Lyonnaise.= Cut two pounds of tripe in narrow strips. Put
in large frying pan four ounces of butter and four sliced onions, and
cook until half fried, then add the tripe, which must be dry; season
with salt and pepper, and fry until both are of a nice yellow color.
Drain off the butter and serve the tripe dry, garnished with quartered
lemons and chopped parsley. Vinegar may be served instead of the lemons
if desired.
=Consomme Rachel= (1). Plain consomme garnished with asparagus tips.
(2) Plain consomme garnished with chicken dumplings and small peas.
=Boiled sheepshead, cream sauce.= Put a whole sheepshead in cold water
with one glass of milk, season with salt, and bring to the boiling
point. Then put on side of range where it will keep very hot without
boiling, and let stand for twenty minutes. Serve on napkin with small
boiled potatoes, quartered lemons and parsley. Cream sauce separate.
=Plum pudding.= One pound of well-chopped beef suet, one pound of sifted
flour, one-half pound of bread crumbs; two lemons, both juice and rinds;
one pound of brown sugar, four eggs, one-half teaspoonful each of
powdered nutmeg, ginger, cloves and cinnamon; one pound of currant
raisins; one-half pound each of malaga raisins, orange peel, citron peel
and lemon peel, all chopped fine; one cup of molasses, and one-half pint
of good brandy. Mix all together in a bowl, putting the liquids in last,
making a thick, heavy mixture. Put in a buttered mould or in a cloth,
and boil in water, or steam cook, for about three hours. This pudding,
if kept in a cool place, will keep indefinitely. Warm the pudding until
very hot before serving, sprinkle some powdered sugar over the top, pour
on some brandy, and burn.
=Brandy sauce.= Put in a vessel one-half pint of apricot pulp, made from
fresh or preserved fruit; one pint of water, and a half pound of sugar,
and boil. Moisten a teaspoonful of arrowroot with a little water and add
it to the boiling sauce, stirring so it will not get lumpy. Then strain
and add a small glassful of brandy.
=Hard sauce.= Put in a bowl three-quarters of a pound of sweet butter,
one pound of sugar, the white of an egg, and flavor with lemon, vanilla
or a little brandy, and work into a cream. Put into a pastry bag with a
tube, and dress on a pan in small round shapes. Place in the ice box to
get hard.
FEBRUARY 18
BREAKFAST
Waffles
Honey in comb
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit and oranges en supreme
Chicken broth in cups
Olives
Small sirloin steak, Bordelaise
Potato croquettes
Lettuce and tomato salad
French pastry
Coffee
DINNER
Potage Westmoreland
Oysters a l'ancienne
Chicken pot pie, home style
Combination salad
Moka cake
Demi tasse
=Grapefruit and oranges en supreme.= Sliced oranges and grapefruit in
equal parts, add a little sugar and maraschino, and serve in supreme
glasses. Tie a ribbon around the glass, with a nice bow.
=Potage Westmoreland.= Equal parts of mock turtle soup, thick consomme
tapioca, and thick consomme brunoise. Before serving add a glass of dry
sherry wine.
=Oysters a l'ancienne.= Take a dozen oysters on the deep half shell,
season with salt and pepper, put a small piece of butter, some chopped
parsley, a little lemon juice, and a thin slice of salt pork on each,
and bake in a hot oven for about four minutes.
=Chicken pot pie, home style.= Take a young fat hen and cut up as for
fricassee. Wash well and put in a vessel with one quart of water, season
with salt, bring to a boil, skim, and add a bouquet garni. After boiling
for about thirty minutes remove the bouquet and add twelve small round
potatoes, twelve very small onions, and one-quarter pound of parboiled
salt pork cut in small squares. Boil all together until well done. Mix
in a cup three spoonsful of flour and one-half cup of water, and stir
into the stewing chicken. Boil again for about ten minutes, then put in
a deep dish, sprinkle with chopped parsley, and when nearly cold cover
with thin pie, or puff paste, brush over with the yolk of an egg, and
bake in oven until well browned. Serve on a napkin. Dumplings and a few
small French carrots may be added before covering with the paste, if
desired.
=Moka cake.= Take three layers of cake and fill between with moka
filling. For the filling beat a half pound of sweet butter with a half
pound of powdered sugar until it is white and light. Then add the yolks
of three eggs, one by one, and a half cup of rich cream, beating until
very smooth. Flavor with some strong coffee or coffee extract. Finish
the cake by glacing the top with coffee frosting, and decorate with some
of the moka filling.
FEBRUARY 19
BREAKFAST
Stewed prunes
Scrambled eggs with chives
Toasted muffins
Coffee
LUNCHEON
Canape of raw meat
Radishes
Broiled shad, maitre d'hotel
Potatoes au gratin
Cauliflower mayonnaise
Pont l'Eveque cheese
Crackers
Coffee
DINNER
Cream of Lima beans
Celery
Frogs' legs, Jerusalem
Roast squab chicken
Individual artichokes, au gratin
Julienne potatoes
Endives salad
Vanilla ice cream
Assorted cakes
Coffee
=Canape of raw meat.= Take a quarter pound of lean fresh beef tenderloin
or sirloin and chop very fine and season with a little salt and pepper.
Toast some thin slices of rye or white bread lightly, spread with a
little sweet butter, and then spread the chopped meat on top. Serve on a
napkin, garnished with quartered lemon and parsley.
=Broiled shad, maitre d'hotel.= Split a shad, season with salt and
pepper, sprinkle with oil, and broil on both sides. Dish up on a
platter, cover with maitre d'hotel sauce, and garnish with quartered
lemons and parsley.
=Cream of Lima beans.= Put in a vessel two ounces of butter and one leek
cut in small pieces. Simmer for a few minutes, then add one-half cup of
flour and simmer again. When hot add one quart of milk and a can of Lima
beans, or one pound of fresh beans. When soft strain through a fine
sieve, put back in vessel, bring to a boil, and add one-half pint of
thick cream and two ounces of best butter. Stir well, and season with
salt and pepper and a little Cayenne pepper. In place of the cream, use
half chicken broth, light bouillon, veal broth, or half stock and half
milk, if desired.
=Frogs' legs, Jerusalem.= Put in a saute pan one soupspoonful of chopped
celery, three chopped shallots, and three ounces of butter, and simmer
for about five minutes. Then add one dozen cut up frogs' legs, season
with salt and pepper, and simmer for five minutes. Then add one cup of
cream, or one cup of cream sauce, and boil for ten minutes. Serve in
chafing dish.
=Artichokes au gratin.= Remove the leaves from four boiled artichokes
and cut the bottoms in slices. Butter four individual shirred egg
dishes, put one spoonful of cream sauce in the bottom, then put in the
sliced artichokes, season with salt and pepper, cover with cream sauce,
sprinkle with grated cheese, put a small piece of butter on top of each,
and bake in oven until brown.
FEBRUARY 20
BREAKFAST
Oatmeal
Boiled salt mackerel
Baked potatoes
Rolls Coffee
LUNCHEON
Poached eggs, Rothschild
Fried chicken, Maryland
Field salad
Roquefort cheese, crackers Coffee
DINNER
Potage de sante
Salmon, Chambord
Leg of mutton, a la Busse
Spinach with cream Parisian potatoes
Sliced tomatoes, mayonnaise
Anise seed cake
=Poached eggs, Rothschild.= Put a spoonful of puree of game on a plate,
a poached egg on top, and cover with sauce Perigueux.
=Puree of game.= After serving roast venison, duck, quail, bear,
reindeer, hare, or other game, take the remainder, remove the meat from
the bones and mash very fine in a mortar, add just enough thick brown
gravy to make a paste, and pass through a fine sieve. Season with salt
and pepper, heat well, and use as a garnish.
=Salmon, Chambord.= Put in a buttered shallow sauce pan two slices of
salmon, season with salt and pepper, add half a glass of red wine, and
half a glass of stock, bouillon, fish stock or water, cover with
buttered paper, and put in the oven and cook until done. With its broth
make a sauce Genoise, and add to it one dozen small French mushrooms,
one dozen parboiled clams, and one sliced truffle. Pour the sauce over
the fish, and garnish with plain-boiled small ecrevisses (crayfish).
=Leg of mutton, a la Busse.= Roast a leg of mutton, serve with its own
gravy, and garnish with fresh mushrooms saute in butter, and onions
glaces.
=Fresh mushrooms saute in butter.= Clean and wash one pound of fresh
mushrooms and dry in a towel. Put in a saute pan on the range, two
ounces of butter; when hot add the mushrooms, season with salt and
pepper, and saute slowly for about ten minutes. Serve on toast with
their own gravy, or use as a garnish for entrees, stews, etc.
=Onions glaces.= Peel one dozen small white onions and put in one quart
of cold water with a spoonful of salt. Put on fire, boil for about five
minutes, drain off water, and put the onions in a shallow saute pan with
one ounce of butter. Put in oven and roast until brown. Then add one
spoonful of meat extract, let them glace in this for a few minutes, and
then serve. If preferred the onions may be glaced by sprinkling with
powdered sugar, and omitting the meat extract. Or take one pint of
strong beef consomme and reduce one-half, then add at the same time as
the onions, and they will glace while reducing.
=Anise seed cake.= One-half pound of sugar, four eggs, one-half pound of
flour, and one-half ounce of anise seed. Beat the sugar and eggs
together over a slow fire until blood warm, then remove and continue
beating until cold and firm. Then add the sifted flour and anise seed.
Mix, and lay out on a greased and floured pan in drops about one and
one-half inches in diameter. Put in a dry warm place until a crust forms
on top (a few hours will be required), and then bake in a slow oven.
=Spinach in cream.= Boil a peck of well-washed spinach in salted water.
Drain off and pound through a fine colander, add two ounces of butter,
one cup of thick cream, heat well and serve. Salt and pepper if
necessary.
FEBRUARY 21
BREAKFAST
Baked apples with cream
Plain omelet
Rolls
English breakfast tea
LUNCHEON
Fillet of herring, marine
Potato salad
Minced tenderloin, a l'estragon
Mashed potatoes au gratin
American cheese, crackers Coffee
DINNER
Consomme Florentine Ripe olives
Fillet of sole, Bercy
Sweetbreads braise, with peas
Roast squab, au jus. Gauffrette potatoes
Cold asparagus, mustard sauce
Coupe Lyonnaise. Assorted cakes. Coffee
=Fillet of herring, marine.= Take two marinated herrings, remove the
skins and bones, and cut in long strips. Put on platter, strain a little
of its own sauce over them, and decorate with sliced lemons.
=Minced tenderloin of beef, a l'estragon.= Slice one pound of tenderloin
of beef in strips one-eighth inch thick and two inches wide, using
trimmings or the end piece. Put two ounces of melted butter in frying
pan, and when red-hot add the slices of meat, season with salt and
pepper, and fry very quickly over a hot fire; about one minute is
required. Then remove the meat and sprinkle the pan with one spoonful of
flour, and allow to become brown, then add one cup of bouillon or stock,
boil for five minutes, add one teaspoonful of chopped fresh tarragon,
and test as to seasoning. Then add one ounce of fresh butter and the
juice of one lemon. Pour over the fillets, which have been kept warm in
a deep dish.
=Consomme Florentine.= In consomme put some plain boiled spinach cut in
small pieces, also thin pancake cut same way. Serve grated cheese
separate.
=Fillet of sole, Bercy.= Put in a buttered flat saute pan three
finely-chopped shallots, the four fillets of a sole on top of the
shallots, and a little chopped parsley and chervil on top of the
fillets. Season with salt and pepper, add one-half glass of white wine,
cover with buttered paper, put on top of the stove and bring to the
boiling point. Then put in oven and finish cooking. Remove the fillets
to a platter, and put in the saute pan one pint of white wine sauce,
cook for a few minutes, and pour over the fish. Do not strain the sauce.
Other fish besides sole may be used if desired.
=Roast squab, au jus.= Season four squabs, put a piece of fresh fat pork
over the breast, and place in roasting pan with one sliced carrot, one
onion, one bay leaf, a clove, a few pepper berries, and three ounces of
butter. Roast in a hot oven for about thirty-five minutes, basting
often. Then put the squabs on a platter, and place the pan on the fire
and cook until the butter is clarified. Drain off, add one cup of
bouillon and one spoonful of meat extract, reduce one-half, strain, and
pour over the squabs. Garnish with watercress.
=Waffle potatoes.= Cut the potatoes with a special cutter called a
potato waffle machine. Put them in warm swimming lard and let it become
hot gradually so the potatoes will not become brown too quick. When
cooked soft take them out and put them for a second into very hot fat so
they will become crisp and golden yellow. Serve on a napkin, sprinkled
with salt.
=Sybil and Gauffrette potatoes.= Same as waffle potatoes.
=Coupe Lyonnaise.= Fill a glass with vanilla ice cream, and put on top
one large marron glace.
FEBRUARY 22
BREAKFAST
Orange marmalade
Buckwheat cakes
Rolls
Coffee
LUNCHEON
Canape Julia
Consomme in cups
Cheese straws
Sand dabs, meuniere
Broiled chicken on toast
Sybil potatoes
Baked Hubbard squash
Hearts of lettuce
Meringue glacee a la vanille
Coffee
DINNER
Seapuit oysters
Clear green turtle, au Pemartin
Crisp celery. Queen olives
Salted almonds
Fillet of bass, 1905
Noisettes of lamb, Ducale
Breast of chicken with Virginia ham
Peas au beurre
Soufflee potatoes
Alligator pear salad
Apple Moscovite
Assorted cakes Coffee
=Canape Julia.= Chop the tail of a lobster very fine and put in a vessel
on the range. When hot add one cup of thick cream sauce, bring to a
boil, and season with salt and Cayenne pepper. Add the yolks of two
eggs, but do not boil, heat just enough to bind the lobster. Make four
pieces of toast, put the lobster on top, cover with grated cheese, put a
bit of butter on the top of each, and bake in the oven. Serve on
napkins, with lemons and parsley.
=Noisettes of lamb.= Noisettes are cut from the saddle of lamb, free
from fat and skin, and in the shape of a small tenderloin steak. Broil
or saute in butter, and serve with Colbert, Bearnaise, or any other meat
sauce.
=Ducale.= Artichoke bottoms filled with French peas, sauce Madere. Use
as a garnish for lamb, beef, sweetbreads, etc.
=Breast of chicken.= Cut the breast from two raw roasting chickens,
remove the skin, season with salt and pepper, roll in flour. Put two
ounces of butter in a shallow saute pan, and fry the breasts for about
fifteen minutes, or until golden brown. Serve with Virginia ham or
bacon, figs, or with sauce Colbert, Madere, cream, etc. If Virginia ham
is served take four slices and just heat through on the broiler, or in
pan with a little butter. Do not allow to become hard or crisp.
=Alligator pear salad.= (1). Select ripe, soft pears, but not mushy. Cut
in half, remove the stone, fill with French dressing, and serve on
cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out
the inside of the pears with a soup spoon, put on the lettuce leaves,
and cover with French dressing.
=Apple Moscovite.= Take four large apples and remove the insides with a
sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on
the bottom of the apples. Whip the whites of six eggs very hard, and mix
with a half pint of sweet apple sauce. Fill the apples with this, dust
over with powdered sugar, and bake in a moderate oven.
FEBRUARY 23
BREAKFAST
Stewed prunes
Boiled eggs
Dry toast
Coffee
LUNCHEON
Hors d'oeuvres varies
Mutton chops, Daumont
Julienne potatoes
Swiss cheese and crackers
Coffee
DINNER
Potage Kroumir
Aiguillettes of sole, mariniere
Chicken, Montmorency
Artichokes with melted butter
Chiffonnade salad
Kirschwasser jelly
Lady fingers
Coffee
=Mutton chops, Daumont.= Bread four mutton chops and fry in a flat saute
pan. Dish up on a long platter, and garnish with artichoke bottoms
filled with cauliflower. Pour sauce Perigueux around the chops.
=Artichokes filled with cauliflower.= Remove the leaves and trim the
bottoms of four cold artichokes. Cut in four a boiled and well-seasoned
cauliflower, squeeze out the water, and use to fill the artichoke
bottoms. Cover with a little thick cream sauce, sprinkle with grated
cheese, place small bits of butter on top of each, put on a buttered pan
with a spoonful of bouillon, and bake in the oven.
=Potage Kroumir.= One quart of puree of tomato soup mixed with one pint
of consomme tapioca.
=Aiguillettes of sole, mariniere.= Take the four fillets from one sole
and lay them flat in a buttered pan, sprinkle with three chopped
shallots, season with salt and pepper, add one-half glass of white wine,
one-half cup of stock or water, cover with buttered paper, and bring to
a boil on top of the stove. Then put in oven and cook for about seven
minutes. Put the fillets on a platter, and reduce the broth until nearly
dry. Then add two cups of white wine sauce and boil for a minute. Bind
the sauce with the yolk of an egg mixed with a spoonful of cream, add a
little chopped chives, and pour over the fish.
=Chicken saute, Montmorency.= Joint a chicken, season with salt and
pepper, put three ounces of butter in a saute pan and saute the chicken.
When done remove the chicken to a platter, and put in the pan one cup of
brown gravy or sauce Madere, and one can of French mushrooms. Boil for a
few minutes. Then pour over the chicken. Garnish with croustades filled
with small French peas.
=Croustades.= One cup of flour, one cup of milk, the whites of three
eggs, a teaspoonful of olive oil, a teaspoonful of corn starch, and a
little salt. Mix well and strain. Keep the croustade iron very hot in
swimming lard. Dip the iron in the dough for a few seconds, then dip in
the swimming lard, coated with the dough, and fry until a nice golden
color. Take out, and when cold the croustades will be very crisp.
Croustade irons can be obtained in any first-class store.
FEBRUARY 24
BREAKFAST
Grapefruit with cherries
Omelet with ham
Rolls
Coffee
LUNCHEON
Eggs Talleyrand
Oysters a la Hyde
French pastry
Coffee
DINNER
Cream of frogs' legs
Olives
Scallops, Newburg
Roast Easter kid, mint sauce
Sweetbreads saute, with green peas
Endives salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Talleyrand.= Trim the bottoms of four fresh artichokes and put a
little terrine de foie gras in each, and keep hot. Put a poached egg on
top of each and cover with sauce Perigueux.
=Cream of frogs' legs.= Take the backs and front legs of two dozen
frogs, reserving the hind legs for an entree. Put in vessel with two
quarts of bouillon or chicken broth, and boil for thirty minutes. Then
take one-half pound of rice flour and mix with one pint of cream. Let it
run into the boiling soup, and cook for ten minutes. Strain through a
fine colander, put back in the vessel, season with salt and a little
Cayenne pepper, and add three ounces of sweet butter. Stir the soup so
the butter will melt slowly. Serve croutons souffles separate.
=Scallops, Newburg.= Put one pint of scallops in a saute pan with one
ounce of butter, season with salt and pepper, and saute for about three
minutes over a hot fire; then drain off and add one pint of sauce
Newburg. Do not cook further, and serve in chafing dish.
=Roast Easter kid.= Kid when young is a delicious morsel. Prepare in the
same manner as lamb for roasting.
=Sweet potatoes saute.= Peel and slice two large boiled sweet potatoes.
Put three ounces of butter in a saute pan, when hot add the potatoes and
saute until nice and brown. Season with salt and pepper.
FEBRUARY 25
BREAKFAST
Waffles
Honey
Coffee
LUNCHEON
Poached eggs, Martha
Hungarian beef goulash
Noodles, Polonaise
Savarin Chantilly
Coffee
DINNER
Consomme Colbert
Broiled Alaska candlefish
Sweetbreads, Theodora
Roast ribs of beef, au jus
Saratoga potatoes
Celery Victor
Fruit cake
Coffee
=Poached eggs, Martha.= On top of four pieces of toast put some lobster
croquette preparation in a layer about one-quarter of an inch thick, put
a piece of butter on top of each, and bake in oven. Put a poached egg on
top and cover with cream sauce.
=Noodles, Polonaise.= On a large platter put one pound of plain boiled
noodles. In a frying pan put one-quarter pound of butter, and one-half
cup of fresh bread crumbs. Fry until golden brown, and pour over the
noodles.
=Consomme Colbert.= Equal parts of carrots, turnips, peas, string beans,
cauliflower, and flageolet beans. Cut the carrots and turnips in small
squares. Boil the cauliflower and cut off the small flowers. Then put
all in hot consomme, with one poached egg to each person. Add a little
chopped chervil before serving.
=Broiled Alaska candlefish.= As this fish is very oily it is better
broiled. Season with salt and pepper, and serve on platter, with plenty
of lemon and parsley in branches.
=Sweetbreads, Theodora.= Split four large sweetbreads, fill with chicken
forcemeat, and braise them. Serve with sauce Madere, and garnish with
stuffed fresh mushrooms.
=Fruit cake (white).= One pound each of butter, sugar and flour,
one-half teaspoonful of baking powder, ten eggs, one-quarter pound of
currant sultana raisins, one pony of rum, and one-quarter pound of
chopped glace fruits. Work the butter and the sugar together until
creamy, then add the eggs two by two, and work well, then add the rum,
and finally the flour, baking powder and fruit. Mix lightly, and bake in
a buttered pan lined with paper.
FEBRUARY 26
BREAKFAST
Stewed prunes
Boiled eggs
Buttered toast
Coffee
LUNCHEON
Eggs a la Colonel
English lamb chops, Tavern
Lettuce salad
Pont l'eveque cheese
Crackers
Coffee
DINNER
Cream of rice
Ripe olives
Rock cod, en court bouillon
Potatoes nature
Squab chicken saute, Sutro
Olivette potatoes
Endives salad
Orange souffle, St. Francis
Assorted cakes
Coffee
=Eggs a la Colonel.= Cut two tomatoes in half, squeeze out the juice,
bread them, and fry. Put a poached egg on top of each piece, and cover
with sauce Madere with fresh mushrooms.
=English lamb chops, Tavern.= Broil an English lamb chop until nearly
done, then put in an earthern casserole, with some saute potatoes on one
side and some stewed lamb kidneys on the other. Put in the oven for a
minute or two, and serve with chopped parsley on top.
=English mutton chop, Tavern.= Same as English lamb chop, Tavern.
=Rock cod, en court bouillon.= Put in a flat pan three spoonsful of
olive oil, one onion sliced very fine, three sliced green and one red
pepper, one bouquet garni, and about five pounds of codfish cut in
slices two inches thick. Season with salt and pepper, add two glasses of
white wine and one pint of water, and a little chopped parsley. Simmer
slowly for about forty minutes. Remove the bouquet garni, and serve on a
deep platter with broth and all. Any fish may be prepared in the same
manner.
=Squab chicken saute, Sutro.= Cut two squab chickens in six pieces each.
Two legs, two wings, and the breast and carcass split. Season with salt
and pepper, and saute in pan with two ounces of butter. Prepare as
follows: Two fresh artichoke bottoms boiled and cut in four; one-half
pound of fresh mushrooms saute in butter; one can of cepes saute in
butter; the livers of the chickens whole, and one parboiled sweetbread
sliced and saute in butter. Mix all together with the chicken, season
well, and add some chopped parsley and chives.
=Orange Souffle, St. Francis.= Cut "lids" from the tops of four large
oranges and remove the insides. Have the openings about an inch and
one-half in diameter. Fill about one-third full with some sliced fresh
fruit, such as oranges, apples, bananas, pineapple, etc. Then add a few
drops of maraschino, fill another third with vanilla ice cream. Beat the
whites of six eggs until stiff, mixed with one-half pound of sugar and
the grated rind of an orange, and fill the final third of the orange.
Dust with powdered sugar, and brown on top in a very hot oven. It will
take but a second to brown, and they should be served at once.
FEBRUARY 27
BREAKFAST
Orange marmalade
Ham and eggs
Corn muffins
Coffee
LUNCHEON
Omelet with Virginia ham and peppers
Calf's head, vinaigrette
Baked potatoes
Apricot layer cake
Coffee
DINNER
Strained gumbo soup, in cups
Radishes
Barracouda, maitre d'hotel
Stuffed capon, Bruxelloise
Asparagus, Hollandaise
Champs Elysees potatoes
Hearts of romaine, Roquefort dressing
Chocolate parfait
Lady fingers
Coffee
=Omelet with Virginia ham and peppers.= Cut two slices of Virginia ham
and one green pepper in small squares, put in frying pan with one ounce
of butter, and simmer for about two minutes. Add eight beaten eggs and
two red peppers cut in small squares, season with salt and pepper, and
proceed in the same manner as for a plain omelet.
=Calf's head, vinaigrette.= Dish up on a napkin some boiled calf's head
with the brains and the tongue sliced. Garnish the platter with pickles,
pickled beets, quartered lemons, parsley in branches, and two
hard-boiled eggs cut in two. Serve vinaigrette sauce separate.
=Strained gumbo soup, in cups.= Make a chicken okra soup, strain through
cheese cloth, and serve in cups.
=Stuffed capon, Bruxelloise.= Soak half of a loaf of white bread in
milk, then squeeze out the milk, mince fine, add salt and pepper, a
little chopped parsley, one pound of finely chopped salted almonds, and
one egg. Mix well together and fill the capon. Tie a slice of fresh fat
pork over the breast, and roast in the same manner as chicken or other
fowl.
=Layer cake.= Eight eggs, one-half pound of flour, one-quarter pound of
melted butter, and a few drops of vanilla extract. Beat the eggs with
the sugar over a slow fire until thoroughly warm, then take off the
range and continue beating until cold. Put in the flour, mixing lightly,
and add the melted butter and vanilla extract. Bake in buttered flat tin
cake moulds, for about ten minutes.
=French layer cake.= The same as above with the exception that it is
baked in one thick cake and then cut into layers.
=Chocolate layer cake.= Use three or four layers, filling between with
chocolate cream. Glace with chocolate frosting, and decorate the top
with glace fruits. See pastry cream for directions for filling.
=Apricot layer cake.= Same as chocolate layer cake, but fill with
apricot marmalade, glace the top with vanilla frosting, and decorate
with glace fruit.
FEBRUARY 28
BREAKFAST
Shredded wheat with cream
Crescents
Cocoa
LUNCHEON
Eggs a la Reine
Tripe a la mode de Caen
Camembert cheese and crackers
Coffee
DINNER
Consomme d'Orleans
Celery
Fillet of sole, Victoria
Leg of mutton, Reforme
Carrots, Vichy
Potato salad
Peach Melba
Assorted cakes
Coffee
=Poached eggs, a la Reine.= Spread some puree de foie gras on a piece of
toast. Put a poached egg on top, cover with cream sauce, and sprinkle
with finely chopped truffles. After the truffles have been chopped put
in a napkin and squeeze out the juice, and then chop again. They will
then be dry, and easy to sprinkle.
=Fillet of sole, Victoria.= Put four fillets in a buttered saute pan,
season with salt and pepper, add one-half glass of white wine. When done
put on platter and pour a lobster sauce over the fish, with lobster and
truffles cut in small squares, in it.
=Leg of mutton, Reforme.= Roast a leg of mutton, and serve the following
sauce separate: Ham, tongue, pickles, mushrooms, and chicken in equal
parts, cut Julienne style, and mixed with sauce poivrade.
=Sauce poivrade.= Crush one-half cup of black pepper berries and put in
vessel with one dozen chopped shallots, a little parsley, and one pint
of white wine vinegar. Boil and reduce until nearly dry, then add one
quart of brown sauce, or sauce Madere, and boil for five minutes, then
strain, and stir in three ounces of sweet butter slowly.
=Tripe a la mode de Caen.= Parboil eight pounds of raw tripe and four ox
feet. Cut both the tripe and the feet in pieces two inches square. Chop
one pound of raw beef suet and four large onions very fine. Put in an
earthen pot half of the suet and onions, then half of the tripe and
feet, then the remainder of the suet and onions, followed by the rest of
the tripe and feet. Season with salt and pepper, add one bouquet garni,
one-half pint of brandy, one pint of white wine, and fill the remainder
of the space in the pot with water. Put a cover on the pot and seal with
any kind of paste or dough, so that no air or steam can escape. Then put
the pot in a moderate oven and leave for about eight hours; then take
out of oven, take off the cover, and remove the bouquet garni. If there
should be too much fat on top a little may be taken off. Ordinarily
there will not be too much. Season to taste with salt and pepper, add
one-half pint of dry apple cider and one glass of brandy, and boil for
two minutes. Serve hot. The proper way to serve tripe a la mode de Caen
is in small individual earthen pots, on a large plate, with red-hot
ashes under the pot.
MARCH 1
BREAKFAST
Strawberries with cream
Boiled eggs
Dry toast
Coffee
LUNCHEON
Grapefruit en supreme
Consomme in cups
Cheese straws
Sweet-and-sour beef tongue
String beans
Mashed potatoes
Chocolate eclairs Coffee
DINNER
Oysters on half shell
Onion soup au gratin
Kingfish saute, meuniere
Roast chicken
Succotash
Potato cakes
Escarole salad
Corn meal pudding Coffee
=Sweet-and-sour sauce.= Procure one-half pound of unsweetened spiced
fish cake from your grocer, break it in small pieces, put in a bowl,
cover with one pint of vinegar and one pound of brown sugar. Soak for
about an hour, then stir well, and add one cup of fish broth or meat
stock, depending upon whether it is to be used for fish or meat. Season
with salt and a little Cayenne pepper, then add one pound of seedless
raisins, and boil again for five minutes.
=Sweet-and-sour beef tongue.= Boil a fresh beef tongue in the same
manner as boiled beef. When done cut in thin slices, put in a flat pan,
cover with sweet-and-sour sauce, and simmer for five minutes. Serve on a
platter covered with the sauce.
=Omelette Suzanne.= Cut six macaroons in four and mix with a little
whipped cream. Cut six lady fingers in two and sprinkle with powdered
cocoa and powdered sugar. Melt some Bar le Duc jelly. Make an omelet in
the usual manner, powder with plenty of sugar, and burn bands across the
top with a hot iron. At one end of the omelet place the lady fingers, at
the other end the macaroons, and pour some of the Bar le Duc jelly on
each side. Pour a pony of Chartreuse over the omelet, then a pony of
fine champagne, and light it.
=Cheese straws.= Roll out some puff paste (a good way to utilize any
trimmings you may have) very thin, about one-eighth inch. Wash the top
with eggs and spread with grated Parmesan cheese mixed with a little
Cayenne pepper. Cut in narrow strips, one-half inch by six, lay on a
baking pan and bake in a moderate oven until brown and crisp.
=Onion soup, au gratin.= Slice three onions very fine, put in a
casserole with three ounces of butter, put on the cover, and simmer
until of a golden color. Then add one quart of consomme, stock or any
good broth (consomme preferred), season well, and boil for five minutes.
Slice three rolls very thin and put in oven and allow to remain until
brown and dry, like toast. Put the soup in an earthen casserole, float
the slices of rolls on top, spread a cup of grated cheese over the
bread, put in a hot oven and cook until brown on top. Serve very hot.
=Potato cakes.= Whenever there is mashed potatoes left over, make into
little cakes about one inch thick and two inches in diameter, roll in
flour, and fry in pan with a little butter, until brown on both sides.
If the potato should be too thin add the raw yolk of an egg.
MARCH 2
BREAKFAST
Oatmeal with cream
Broiled finnan haddie
Lyonnaise potatoes
Rolls
Coffee
LUNCHEON
Eggs Bordelaise
Lamb chops, Victor Hugo
Julienne potatoes
Stewed tomatoes
Brie cheese, crackers Coffee
DINNER
Cream of lettuce Radishes
Scallops, Mornay
Croustades financiere
Roast leg of mutton, currant jelly
Potato croquettes
Cold asparagus, mustard sauce
Fruit salad, au marasquin
Lady fingers Coffee
=Eggs Bordelaise.= Fry the eggs in oil, put on toast, cover with
Bordelaise sauce, and lay two slices of truffle on each egg.
=Lamb chops, Victor Hugo.= Broil or saute six lamb chops on one side
only, and allow to become cold. Grate two horseradish roots and put in a
sauce pot with two ounces of butter, and simmer. Then add one cup of
thick cream sauce, and bring to a boil; season well and bind with the
yolks of two eggs. When this stuffing is cold put on top of the chops,
make smooth with a knife, sprinkle with a little grated Parmesan cheese
mixed with bread crumbs, put small bits of butter on each chop, place on
a buttered pan, and put in a hot oven, so they will cook from the
bottom. Cook until the tops are nice and brown, and serve on a platter
with brown gravy, and two slices of truffle on each.
=Cream of lettuce.= Take the trimmings of six heads of lettuce, in
volume about the same as two heads of lettuce, wash well and cut in
small bits. Take two quarts of chicken broth, or any kind of clear broth
or stock, add the lettuce to it and boil for thirty minutes. Put in a
separate vessel four ounces of butter, and heat; add three spoonfuls of
flour and heat again; add the broth containing the lettuce and boil for
ten minutes. Boil a pint of cream, mix with the soup, and strain through
a fine sieve. Put back in vessel, add two or three ounces of sweet
butter, and stir until the butter is melted. Season with salt and a
little Cayenne pepper.
=Scallops, Mornay.= Put one pint of scallops in a saute pan with an
ounce of butter, season with salt and pepper, and heat through. Then
remove the juice and add one cup of thick cream sauce, mix well, put in
a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small
bits of butter on top, and bake in hot oven until brown.
=Croustades financiere.= Make a financiere, but cut a little smaller
than for garniture. Fill the croustades, and serve on napkin with
parsley in branches.
=Financiere (garniture).= Cut two parboiled sweetbreads in slices, and
saute in butter; add one-half can of French mushrooms, or one-quarter
pound of fresh mushrooms cut in two and sauteed, rooster combs and
kidneys, sliced truffles, small chicken dumplings, and a few green
olives with the stones removed. Put all in a casserole, season well, add
a pint of good Madeira sauce, and serve hot. This garnish may be used
for filling croustades, vol au vents, small patties, or as an entree.
MARCH 3
BREAKFAST
Griddle cakes with maple syrup
Buttered toast
Oolong tea
LUNCHEON
Poached eggs, Monnet Sully
Imported Frankfort sausages
Sauerkraut
Boiled potatoes
Limberger cheese and crackers
Coffee
DINNER
Toke Point oysters
Pannade soup
Boiled sea bass, Hollandaise
Potatoes nature
Chicken saute, Salonika
Peas au cerfeuil
Chiffonnade salad
Biscuit glace
Assorted cakes
Coffee
SUPPER
Golden buck
=Poached eggs, Monnet Sully.= Place a poached egg on a canape of chicken
and pour Bearnaise sauce over it.
=Canape of chicken.= Take the breast of a boiled fowl and chop very
fine, season with salt and pepper, mix well with two ounces of sweet
butter, and spread on fresh toast.
=Pannade soup.= Take a half loaf of stale white bread, or some rolls,
and put in a pot with three pints of water, season with salt and pepper,
add one-quarter of a pound of butter, cover, and boil slowly for one
hour. It will then be of the consistency of gruel. Mix the yolks of two
eggs with a cup of cream and a half cup of milk, and stir slowly into
the boiling soup. This is an excellent plain soup, and fine for the
digestion.
=Peas au cerfeuil.= Put three ounces of butter in a casserole, add one
quart of parboiled peas, some chopped chervil (cerfeuil), season with
salt and a pinch of sugar, and simmer for five minutes.
=Boiled sea bass, Hollandaise.= Put a whole sea bass, including the head
and tail, in a fish kettle, in cold water. Season with salt, some whole
black pepper berries, and a bouquet garni. Add one sliced onion, and one
carrot, bring to a boil and then set on the side for fifteen minutes.
Serve on a napkin with small boiled potatoes, quartered lemons and
parsley. Hollandaise sauce separate.
=Fried artichokes.= Trim the bottoms of six boiled artichokes, cut in
four, put in flour, then in milk, then in beaten egg, then in fresh
bread crumbs, and fry in swimming fat. Serve on napkin with lemon and
parsley.
=Chicken saute, Salonika.= Joint a chicken and season with salt and
pepper. Put two spoonfuls of olive oil in a saute pan, and when very hot
add the chicken. Saute until nice and brown, then add one chopped
shallot. When the shallot is hot pour off the oil, add one cup of brown
gravy, and simmer for five minutes. Dish up on a flat platter, pour the
sauce over it, sprinkle with chopped parsley, and garnish both ends of
the platter with fried artichokes.
=Golden buck.= A Welsh rabbit with a poached egg on top.
MARCH 4
BREAKFAST
Sliced pineapple
Bacon and eggs
Rolls
Coffee
LUNCHEON
Mussels mariniere
Reindeer chop, port wine sauce
Sweet potatoes, saute
Lettuce braise
Waldorf salad
French pastry
Coffee
DINNER
California oyster cocktail
Ox tail soup, English style
Frogs' legs, Jerusalem
Filet mignon, Bayard
Flageolet beans
Sybil potatoes
Hearts of lettuce
Raspberry water ice
Assorted cakes
Coffee
SUPPER
Hangtown fry
=Sauce mariniere.= Cut fine six shallots, put in casserole with one
ounce of butter, and simmer just enough to have the shallots hot, then
add one glass of white wine and boil until reduced nearly dry. Then add
one pint of sauce Allemande and boil for five minutes. Season with salt
and pepper, and sprinkle with a little chopped parsley and chives.
=Sauce Allemande.= Put four ounces of butter and three spoonfuls of
flour in a casserole and place on the stove. When hot add one quart of
chicken or veal broth, and boil for twenty minutes, then bind with the
yolks of three eggs mixed with one-half cup of thick cream. Strain and
season well with salt and a little Cayenne pepper.
=Mussels, mariniere.= Wash the mussels well to free them from all sand.
Put in casserole with one-half glass of white wine and one cup of water,
bring to the boiling point, then add six chopped shallots, and boil
until the mussels are open. Remove the mussels to another vessel, strain
the broth, and reduce. Then add one pint of sauce mariniere, and pour
over the mussels. The mussels may be served with the entire shells
attached; on the half shell, or removed from the shells altogether,
after they have been boiled.
=Reindeer chop.= Reindeer should be hung up for at least two weeks
before being cooked, otherwise it will be very tough. The meat is very
good, and easily prepared. Salt and pepper the chops, roll in olive oil,
and broil; or fry in frying pan, in the same manner as any other kind of
chop or steak. Serve with maitre d'hotel, or some fancy meat sauce.
=Port wine sauce.= Take the brown gravy from a roast, or use any kind of
brown sauce, or sauce Madere; add one glass of port wine and boil for
two minutes. This sauce is excellent with game. If a sweeter sauce is
desired one-half cup of hot currant jelly may be added.
=Filet mignon, Bayard.= Saute in butter, or broil, small tenderloin
steaks, place on toast, spread with puree de foie gras, cover with sauce
Madere with sliced truffles, and garnish with small round chicken
croquettes.
=Hangtown fry.= Mix plain scrambled eggs with one dozen small fried
California oysters.
MARCH 5
BREAKFAST
Pearl grits with cream
Broiled smoked salmon
Toast Melba
Coffee
LUNCHEON
Eggs, Meyerbeer
Paprika schnitzel with spaetzel
Gorgonzola cheese with crackers
Coffee
DINNER
Cream of bananas
Ripe California olives
Fillet of bass, Nanon
Chicken saute, Creole
Boiled rice
Escarole and chicory salad
Nesselrode pudding
Assorted cakes
Coffee
=Pearl grits.= To one quart of boiling water add eight ounces of pearl
grits, season with salt, and boil for twenty minutes. Serve cream
separate.
=Eggs, Meyerbeer.= For each person cook two eggs on a shirred egg dish.
Have the eggs very soft. Place a broiled split lamb's kidney in the
center of each dish and cover with a little sauce Madere. Place two
slices of truffle on top. Season well.
=Broiled smoked salmon.= Slice the salmon about one-half inch thick,
roll in olive oil, and broil. When done put on platter, cover with
maitre d'hotel sauce, and garnish with quartered lemons and parsley.
=Toast Melba.= Cut some white bread in very thin slices, trim, put on a
pan and bake in the oven until brown.
=Paprika schnitzel.= Cut four slices from a leg of veal. The slices
should be about one-half inch thick, two and one-half inches wide and
six inches long. Season them with salt and paprika. Melt three ounces of
butter in a saute pan, when hot put the slices of meat in the pan and
saute for about five minutes. Then add one cup of very thick cream, a
little more salt, one teaspoonful of paprika, and simmer for five
minutes. If the sauce should be too thin add one spoonful of cream sauce
and simmer for a few minutes.
=Nesselrode pudding.= Beat over the fire the yolks of eight eggs,
one-half pound of sugar, and one pony of good rum, until light and
creamy. Then remove from the fire and continue beating until cold. Then
add one quart of whipped cream and one-half pound of broken marrons
glaces. Mix well, and put in one large, or in individual moulds, pack in
ice and salt, and leave until hard. It will require about two hours to
freeze. To serve, remove from mould, decorate the top with a marron
glace, and pour maraschino sauce around the bottom of the pudding.
=Spaetzel.= These are small flour dumplings, but made harder than the
usual dumpling. Mix well one cup of flour, one whole egg and the yolk of
an egg, one-third of a cup of milk, a little salt and pepper, and a very
little grated nutmeg. Form in small bits and drop into boiling salted
water and boil for about five minutes, then pour off the water. In a
frying pan put two ounces of butter and cook until brown, then pour over
the spaetzel and mix.
=Cream of bananas.= Make a cream of chicken soup, heat six bananas in
it, and strain through a fine sieve.
MARCH 6
BREAKFAST
Bar le Duc jelly
Spanish omelet
Dry toast
Chocolate with whipped cream
LUNCHEON
Grapefruit with cherries
Fried tomcods, Tartar sauce
Turkeys' livers en brochette
Flageolet beans
French pastry
Coffee
DINNER
Consomme royal
Soft clams, bateliere
Roast turkey, cranberry sauce
Sweet potato croquettes
Asparagus Hollandaise
Chiffonnade salad
Mince pie
American cheese
Coffee
=Spanish omelet.= Make a plain omelet and pour one cup of Creole sauce
around it.
=Fried tomcods.= Clean eight tomcods, wash well, and dry with a towel.
Roll in milk, then in flour, and fry in swimming fat for about five
minutes, or until nice and brown. The fat must be very hot. Serve on a
napkin with fried parsley, quartered lemons, and Tartar sauce separate.
=Turkeys' livers en brochette.= Take three turkey livers and cut each in
four slices. Broil three slices of bacon, and cut in four pieces also.
Now stick a piece of liver on a skewer, then a piece of bacon, then
another piece of liver, then another piece of bacon, and so continue
until the skewer is full. Season with salt and pepper, roll in fresh
bread crumbs, sprinkle with olive oil, and broil. When done on all sides
place on a piece of toast, put some maitre d'hotel sauce over it, and
garnish with quarters of lemon and water-cress.
=Clams bateliere.= Separate the bellies from one dozen soft clams and
put them back in their half shells. Season with salt and pepper, cover
with maitre d'hotel sauce, put a thin slice of salt pork over the top,
and place in oven and bake. Garnish with quartered lemon and parsley.
=Roast turkey.= Season the turkey well, fill with any kind of stuffing,
and roast in the same manner as roast turkey stuffed with chestnuts.
MARCH 7
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Rolls
Coffee
LUNCHEON
Eggs Sarah Bernhardt
Reindeer stew
Mashed potatoes
Camembert cheese and crackers
Coffee
DINNER
Cherrystone oysters on half shell
Cream of farina
Fillet of turbot, Bonnefoy
Lamb chops, charcutiere
Succotash
French fried potatoes
Romaine salad
Fancy ice cream
Assorted cakes Coffee
=Eggs Sarah Bernhardt.= Cut six hard-boiled eggs in two, remove the
yolks, mash them up and mix with a little salt, pepper, celery salt, one
spoonful of fresh bread crumbs, one spoonful of chopped chicken meat,
and the yolk of one raw egg. Stuff the halved whites of eggs with this,
put on a buttered dish and place in the oven for four minutes. Dress on
a silver platter, and cover with sauce Perigueux.
=Sauce Perigueux.= Chop a small can of truffles and put in a casserole
with one glass of Madeira, and reduce until nearly dry. Then add one
pint of brown gravy and season with salt and Cayenne pepper.
=Sauce Perigord.= Slice one small can of truffles, put in casserole with
one glass of Madeira or sherry wine, reduce, add one pint of brown gravy
and boil again for twelve minutes. Season with salt and Cayenne pepper.
=Reindeer stew.= Cut about five pounds of shoulder and breast of
reindeer in pieces two inches square. Put in saute pan with one-quarter
pound of butter, season with salt and pepper, and saute until nice and
brown. Then add two spoonfuls of flour and simmer until the flour is
slightly brown; add one pint of claret and one quart of boiling water, a
bouquet garni, and bring to a boil; skim, cover and let slowly cook
until nearly done. Saute in butter twelve heads of fresh mushrooms, and
parboil twelve very small potatoes and fry in butter, add them to the
stew and cook until soft. Season well with salt and pepper.
=Cream of farina.= Boil one pound of farina in one quart of milk. When
done add one pint of well-seasoned chicken broth, and strain through a
fine sieve. Put back in pot, add two ounces of sweet butter and one pint
of boiling cream. Season with salt and a little Cayenne pepper.
=Fillet of turbot, Bonnefoy.= Cut the turbot in fillets about one and
one-half inches wide and three inches long. Put in saute pan, season
with salt and pepper, add six very finely chopped shallots, one small
can of mushrooms, or a half pound of fresh mushrooms, and one glass of
claret. Cover with buttered manilla paper, put in oven and simmer for
ten minutes, then remove the fish to a platter. Put the pan with the
gravy on the fire, add one pint of tomato sauce and boil for five
minutes. Then stir in well one ounce of good butter, and pour over the
fish.
=Lamb chops, charcutiere.= Broil some lamb chops and cover with brown
sauce with which has been mixed some sliced pickle and sliced green
olives in equal parts. Season the sauce well.
MARCH 8
BREAKFAST
Stewed prunes
Scrambled eggs with bacon
Buttered toast
English breakfast tea
LUNCHEON
Canape of fresh caviar
Consomme in cups
Cheese straws
Spring lamb Irish stew
Cream puffs
Coffee
DINNER
Puree d'Artois (soup)
Salted pecans
Broiled shad, Albert
Chicken a l'Estragon
Potatoes au gratin
Artichokes, sauce Hollandaise
Omelette soufflee
Coffee
=Puree d'Artois.= Same as puree of peas.
=Broiled shad, Albert.= Broiled shad with horseradish sauce.
=Chicken a l'Estragon.= Boil a whole chicken in a quart of water with
salt and a bouquet garni. When done pull the skin off but leave the
chicken whole. Make the sauce in the following manner: Put three ounces
of butter in a casserole, when hot add two and one-half spoonfuls of
flour and one and one-half pints of the chicken broth, boil for ten
minutes, add a little chopped tarragon and boil for another ten minutes.
Bind with the yolks of two eggs and a half cup of cream, strain, and
season with salt and Cayenne pepper. Pour the sauce over the chicken,
and lay a few leaves of tarragon on top.
=Omelette soufflee.= Mix a cup of powdered sugar with the yolks of two
eggs and the inside of a vanilla bean, and beat until it is light and
fluffy. Beat the whites of eight eggs until they are very stiff, then
add to the batter, mixing lightly. Place this on a buttered silver
platter that has been dusted with powdered sugar, form into a fancy
shape, decorate through a pastry bag with some of the same preparation,
dust with powdered sugar, and bake in a rather hot oven for about ten
minutes.
=Omelette soufflee en surprise.= Cut a piece of sponge cake into an oval
shape about one-half inch thick, three inches wide and six inches long.
Put on top of the cake one pint of vanilla ice cream that has been
frozen very hard, cover with omelette soufflee preparation, decorate in
the same manner as above, dust with powdered sugar, and bake in a very
hot oven for two minutes.
MARCH 9
BREAKFAST
Orange marmalade
Boiled eggs
Dry toast
Ceylon tea
LUNCHEON
Eggs Maltaise
Calf's head, a la Francaise
Plain boiled potatoes
Brie cheese and crackers Coffee
DINNER
Cream of green corn
Matelote of fish
Leg of mutton, Bretonne
Field salad
Sand tart Coffee
=Eggs Maltaise.= Fill a croustade with puree of fresh mushrooms, put a
poached egg on top, and cover with cream sauce.
=Calf's head, a la Francaise.= Boil a calf's head, with the tongue and
brains, and dish up on a china platter. Make a macedoine of vegetables
as follows: Boil in salt water a carrot and a turnip, and when cold cut
up in small dices. Add one-half pound of cold cooked string beans cut in
pieces about one-half inch long, one-quarter pound of boiled peas, and
one-half can of flageolet beans. Put this macedoine in a salad bowl, add
one teaspoonful of salt, one-half teaspoonful of fresh-ground black
pepper, a little parsley and chervil, one-half cup of white wine
vinegar, and one and one-half cups of olive oil. Mix well and pour over
the calf's head.
=Cream of green corn.= Soak five pounds of green corn in cold water over
night. Then put on fire in pot with one-half gallon of bouillon, and
cook until soft. Then strain through a fine sieve, put back in pot, add
one quart of boiling cream, and season with salt and a little Cayenne
pepper. Before serving add four ounces of sweet butter, and stir well
until melted.
=White beans, Bretonne.= Soak 3 pounds of white beans in cold water over
night. Put in a vessel with three quarts of water, a ham bone, a bouquet
garni, and a small handful of salt. Boil until soft, then remove the ham
bone and bouquet, and drain off the water. Chop three large onions very
fine, put in casserole with three ounces of butter, and simmer until
cooked, then add a teaspoonful of chopped garlic and heat through, pour
in a cupful of puree of tomatoes and some chopped parsley, add the
beans, season well with fresh-ground black pepper, and cook for ten
minutes.
=Leg of mutton, Bretonne.= Roast leg of mutton garnished with beans
Bretonne.
=Matelote of fish.= Take the solid meat of any kind of fresh fish such
as bass, carp, perch, etc., and cut about four pounds in slices two
inches thick. Put in buttered pan, season with salt and pepper, add one
pint of claret, one cup of stock, fish broth, or water, and a bouquet
garni. Cover, put over a slow fire and boil for about twenty minutes, or
until soft. Put the fish in a deep dish, cover with matelote sauce, and
garnish with boiled ecrevisses. To make the matelote sauce put three
ounces of butter in a casserole and allow to become hot. Then add two
spoonfuls of flour, heat well, and then pour in the strained broth from
the fish, boil for ten minutes, add one spoonful of meat extract and one
teaspoonful of essence of anchovies, and strain. Peel one dozen very
small white onions, parboil then and fry in butter until soft. Add the
onions and one can of French mushrooms to the sauce, season well, and
boil.
=Sand tart (Sable).= One pound of sugar, one pound of flour, the yolks
of five eggs, six ounces of butter, and three tablespoonfuls of thick
sour milk in which has been dissolved one pinch of soda. Mix to a hard
dough and roll very thin. Beat the whites of two eggs and use to moisten
the top of the rolled dough. Cut in the desired shape, sprinkle with
sugar mixed with a little powdered cinnamon and chopped almonds, put on
buttered pan and bake quick.
MARCH 10
BREAKFAST
Sliced bananas with cream
Broiled finnan haddie
Baked potatoes
Rolls
Coffee
LUNCHEON
Eggs Renaissance
Mutton chops, Signora
Fried egg plant
Romaine salad
Meringued peaches Coffee
DINNER
Mock turtle soup
Oysters, Victor
Croustades Laguipierre
Roast capon, au jus
Fresh asparagus, Hollandaise
Champs Elysees potatoes
Escarole salad
Fancy ice cream
Assorted cakes Coffee
=Eggs Renaissance.= Put a little cream sauce in the bottom of a buttered
cocotte dish, add a raw egg, season with salt and pepper, then add a few
sliced canned mushrooms and sliced truffles, cover with cream sauce,
sprinkle with grated cheese, put bits of butter on top, and bake in
oven.
=Mutton chops, Signora.= Split open four mutton chops, season with salt
and pepper, put three slices of truffle in each chop and fold together,
roll in flour, then in beaten egg, and finally in bread crumbs. Fry the
chops for ten minutes in hot melted butter. Serve cream sauce to which
has been added some chopped truffles.
=Meringued peaches.= (Peche meringuee.) Cook one quarter pound of rice
in one quart of milk for about one-half hour. The rice should be stiff
when done. Add one pony of cream, one ounce of butter, two ounces of
sugar, and mix well. Spread on a dish about one inch deep, and place on
top some halved preserved peaches, or some fresh peaches cooked in
syrup. Make a meringue paste with the whites of four eggs beaten stiff
and a half pound of sugar. Cover the peaches with the meringue, using a
pastry bag with a fancy tube. Dust over with powdered sugar, and bake in
a rather cool oven until it becomes a little dry and brown.
=Oysters Victor.= Wash the heads of three fresh mushrooms, dry them in a
towel, and chop very fine, also chop very fine six walnuts and put in
salad bowl with the mushrooms, season with salt and pepper, add three
ounces of butter and a little chopped parsley, and mix well together.
Spread this paste on top of a dozen oysters on the half shell, and bake
in oven for about five minutes. Serve with halves of lemon.
=Croustades Laguipierre.= Use equal parts of chickens' livers, saute in
butter, sliced sweetbreads saute, boiled rooster combs, sliced green
olives, sliced truffles, and French mushrooms cut in two. Stir into hot
Madeira sauce, season well, and fill the croustades.
MARCH 11
BREAKFAST
Fresh strawberries with cream
Scrambled eggs with truffles
Crescents
Coffee
LUNCHEON
Hors d'oeuvres varies
Potato omelet
Roquefort cheese and crackers
Hungarian beef goulash
Coffee
DINNER
Consomme Du Barry
Queen olives
Fillet of sole, Turbigo
Veal kidney roast
Carrots in butter
Mashed potatoes
Chicory salad
Fried cream
Coffee
=Scrambled eggs with truffles.= Cut a truffle in small dices and put in
sauce pan, on the range, with one ounce of butter. When hot add six
beaten eggs, a little salt and pepper, one spoonful of cream, and then
scramble in the usual manner. Dish up and lay six slices of heated
truffles on top.
=Potato omelet.= Cut a boiled potato in small dices. Put one ounce of
butter in a frying pan with the potato, and fry until brown, then add
six beaten eggs, season with salt and pepper, and cook into an omelet in
the usual manner.
=Consomme Du Barry.= Boil a cauliflower in salt water. When done cut the
tips of the flowers from the stems and add to boiling consomme.
=Fillet of sole, Turbigo.= Cut the fillets from a sole, and remove the
skin. Spread with fish force meat, (see fish dumplings), fold in half,
place in buttered saute pan, season with salt and pepper, add one-half
glass of white wine, and boil. When done remove the fish to a platter;
add to the gravy in the pan one cup of white wine sauce, boil for ten
minutes, and strain. Cut the tail of a lobster in slices, heat them and
lay on top of fillets and cover with the sauce.
=Carrots in butter.= Wash and peel three dozen small French carrots, and
boil in two quarts of salted water. When done drain off the water, add
two ounces of sweet butter, and simmer for two minutes. Sprinkle with a
little chopped parsley.
=Fried cream.= One quart of milk, one-half pound of sugar, the yolks of
eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil
the milk with the vanilla bean. Mix the sugar, flour and the yolks of
the eggs, and then pour into the boiling milk. Continue cooking,
stirring all the time until stiff. Then pour into a flat pan in a layer
about three-quarters of an inch thick, allow to become cold, and then
cut into two inch squares. Roll in flour, then in beaten egg, and
finally in cake, macaroon, or bread crumbs, and fry in swimming lard
until brown. Serve dusted with powdered sugar, or with a lump of sugar
covered with brandy, and burning.
=Beef tongue, Parisian style.= Wash a fresh beef tongue, put in a pot,
cover with hot water, add a cup of white wine vinegar, two carrots, two
onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme,
the green tops of a bunch of celery, and some salt. Simmer slowly for
three hours, or until when pricked with a fork it has the consistency of
jelly. Then peel and trim. Reduce the broth, and make a brown gravy,
adding a glass of Madeira wine. In another pan boil a dozen or so small
onions. Glace and simmer them in plenty of butter, but do not brown, add
a can of mushroom heads and quarter of a pound of salt pork that has
been boiled and diced, and simmer again. Add two tablespoonfuls of
minced parsley and a wine glass of sherry, then mix with the brown
Madeira sauce. Put the whole tongue on a platter, and pour the sauce
over it.
MARCH 12
BREAKFAST
Stewed rhubarb
Boiled eggs
Rolls
Coffee
LUNCHEON
Grapefruit with maraschino
Fried tomcods, Tartar
Broiled honeycomb tripe
Celery root, field and beet salad
Lyonnaise potatoes
Cherry tart Coffee
DINNER
Potage Lamballe Radishes
Bass, Dijonaise
Roast chicken
Fonds d'artichauts, Feypell
Julienne potatoes
Sliced tomatoes, French dressing
Vanilla ice cream
Cakes Coffee
=Bass, Dijonaise.= Put four fillets of bass in a buttered pan, season
with salt and pepper, sprinkle with two finely-chopped shallots, add
one-half cup of water, cover, and put in hot oven for fifteen minutes.
Then place the fillets on a platter, and reduce the broth until nearly
dry, add one spoonful of French mustard and two cups of cream sauce, and
boil for two minutes. Add some chopped chives, and pour over the fish.
=Fonds d'artichauts, Feypell.= (Artichoke bottoms, Feypell). Remove the
leaves, and trim the bottoms of twelve boiled artichokes. Cut six of
them into one-half inch squares. Prepare one cup of puree of fresh
mushrooms and one-half cup of grated cheese. Put in a saute pan one
ounce of fresh butter, and when hot add the cut-up artichoke bottoms,
and season with salt and pepper. Fry until of a light golden yellow
color, then add the grated cheese, mix well, add the mushrooms puree,
and boil for a minute or two. Finally stir in the yolk of an egg, mixing
quickly, and a little chopped parsley. Cover thickly the six whole
artichoke bottoms with this filling, place on a buttered dish or pan,
lay a thin slice of raw bacon about an inch and a half long on top of
each, and put in the oven and bake. Serve as a vegetable course with
Madeira or tomato sauce, or as a garnish, plain.
=Canape St. Francis.= Trim small pieces of toast, and cut in fancy
shapes, or circular. Spread with caviar. Place a slice of tomato on top
and over this strips of caviar. Place on lettuce leaves that have been
dressed with French dressing mixed with finely-chopped herbs.
=Potatoes Ritz.= Allow one large potato for each individual. Peel, and
cut into half-inch dices. Boil in salt water for ten minutes, drain, and
brown with butter. When done the potatoes should be in small free
pieces, and browned on all sides.
MARCH 13
BREAKFAST
Grapefruit marmalade
Buckwheat cakes
Breakfast sausages
Maple syrup
Rolls Coffee
LUNCHEON
Eggs gastronome
Calf's brains au beurre noir
Persillade potatoes
Hearts of lettuce, French dressing
French pastry Coffee
DINNER
Toke Point Oysters, mignonette
Potage Mongol
Ripe California olives
Fillet of sole, Villeroi
Roast loin of lamb, mint sauce
Asparagus Polonaise Potato salad
Savarin aux fruits Coffee
SUPPER
Yorkshire buck
Coffee
=Eggs gastronome.= Boil six eggs until hard, remove the shells, and cut
in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine
one can of French mushrooms, and add to the yolks, season with salt and
pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs
and a little chopped parsley, and mix well. Fill the hard-boiled whites
with this filling, put on a platter, cover with brown gravy and bake in
oven.
=Calf's brains au beurre noir.= Put two calf's brains in cold water and
leave for one hour; then remove the reddish-black outside skin with the
fingers, and put again in fresh cold water so the blood will run out,
and the brains remain white after being cooked. Now put in a casserole
two quarts of water, a heaping spoonful of salt, one-half glass of
vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for
five minutes, and then add the brains and boil for two minutes, then let
it stand in the hot broth for about one-half hour. Then remove the
brains, cut in two lengthwise and lay on a platter, sprinkle with salt
and fresh-ground black pepper, one spoonful of French capers, and a
little chopped parsley, chives and chervil. Put in a frying pan three
ounces of sweet butter and cook until very dark brown, nearly black; and
pour over the brains. Then put in the same pan one-third of a cup of
vinegar, let it become hot, and pour over the brains also.
=Potatoes persillade.= Cut two dozen potatoes to the shape of a small
egg. Put in a pot, cover with cold water, add a spoonful of salt, and
boil slowly so they will not break. When they are nearly soft drain off
the water, add one ounce of butter, cover, and simmer until the butter
is melted. Then sprinkle with chopped parsley.
=Fillet of sole, Villeroi.= Put the fillets of a large sole in a
buttered pan, add some salt and a glass of milk, bring to a boil, and
then set on the side of the stove for ten minutes; then remove the fish
to a platter. Mix in a cup one spoonful of flour and one spoonful of
butter; add this to the broth in the pan from which the fish has been
removed, and boil for five minutes; then add one cup of cream, and two
ounces of sweet butter and whip well until melted, season with salt and
pepper, and strain over the fish.
=Asparagus Polonaise.= Put four pounds of boiled fresh asparagus, (for
four persons), on a platter. In a frying pan put three ounces of fresh
butter, and one-half cup of fresh bread crumbs, and fry until the crumbs
are golden yellow. Then pour over the tips of the asparagus, sprinkle
with a little pepper and chopped parsley. A hard-boiled egg chopped
fine, may be added if desired.
=Boiled fresh asparagus.= Fresh asparagus should be peeled very thin
with a sharp knife, and well washed. If to be served hot, put in boiling
salt water over a hot fire about twenty minutes before serving. They
should not be cooked in advance. If to be served cold, as soon as the
asparagus is done pour a glass of cold water over them so they will not
continue cooking and become too soft. Allow to cool in the broth, and
before serving lay on a towel or napkin to allow the water to drip off.
MARCH 14
BREAKFAST
Baked beans, Boston style
Brown bread
Buttermilk
Coffee
LUNCHEON
Omelet with oysters
Veal chops, saute in butter
Puree of salad
Camembert cheese, crackers Coffee
DINNER
Little Neck clams
Chicken okra soup
Salted almonds
Aiguillettes of bass, Massena
Vol au vent Toulouse
Roast capon, giblet sauce
Stewed asparagus Chateau potatoes
Endives salad
Parfait Napolitain
Assorted cakes Coffee
=Puree of salad.= (Vegetable). Boil in salted water, lettuce or any
other kind of green salad. When done drain off the water and press
through a fine colander. Add butter and a little cream.
=Aiguillettes of bass, Massena.= Put four fillets of bass in a buttered
pan, season with salt and pepper; add one-half glass of white wine and
one-half glass of stock, bouillon, fish broth or water, cover with
buttered paper, and put in oven to bake. When done place the
aiguillettes on a platter and cover with the following sauce: Heat one
and one-half ounces of butter in a sauce pan, add one spoonful of flour
and allow to become brown, add the fish broth left from cooking the
bass, one spoonful of meat extract, and one-half spoonful of
Worcestershire sauce. Boil for ten minutes, then add one-half
teaspoonful of essence of anchovies, and strain through cheese cloth.
Boil one dozen clams and cut in two; cut half of the tail of a lobster
in small squares, and six heads of mushrooms cut in two. Put all of this
in the strained sauce, and season well.
=Giblet sauce.= Clean the giblets of chickens, turkeys, or other fowl,
boil in salt water, and chop. Put in casserole two chopped onions, and
two ounces of butter, and simmer for ten minutes, or until soft and
yellow. Then add one tablespoonful of flour, and simmer again until
brown. Add the gravy from a roast, the chopped giblets and a little of
the water the giblets were boiled in. Cook for half an hour, season with
salt and pepper and chopped parsley. A little sherry wine may be added
before serving, if desired.
=Stewed asparagus.= Cut up some asparagus tips and cook in a casserole
in salt water until soft. Mix a spoonful of flour and one ounce of
butter and add to the asparagus, with some of the water used for
boiling. Use only enough water to cover the asparagus. Sprinkle with
chopped parsley and pepper, and serve in a deep dish.
=White bean soup.= Soak a quart of beans over night. Put in a vessel
with four quarts of water, or a mild soup stock. Add a half pound of
lean bacon, and a shinbone, if desired. Start to boil rapidly, then
remove to back of stove and cook for several hours until the beans drop
to pieces. Skim from time to time. Meanwhile chop very fine an onion, a
carrot and a stalk of celery, and simmer in butter until they take on a
slightly brown color. Add a spoonful of flour, a potato cut in small
dices, and the water from the beans. Strain the beans, and to the puree
add the cooked vegetables; cut the bacon in small pieces, and cook all
together for twenty minutes. Season with salt, pepper and chopped
parsley.
MARCH 15
BREAKFAST
Bananas with cream
Scrambled eggs with asparagus tips
Toast
Coffee
LUNCHEON
Crab salad
Consomme in cups Cheese straws
Fried whitebait, remoulade
Lamb chops Saute potatoes
Escarole and chicory salad
Roquefort cheese, crackers Coffee
DINNER
Pot au feu
Loin of pork, baker's oven style
Mashed turnips
Celery root and field salad
Fancy ice cream
Assorted cakes Coffee
=Fried whitebait.= Wash the whitebait well and dry on a towel or napkin.
Roll in milk, then in flour, and fry in very hot swimming lard, just
enough to make them crisp. Lay them on a napkin, sprinkle with salt, and
garnish with fried parsley and quartered lemons. Serve brown bread and
butter sandwiches and sauce Tartar or remoulade.
=Pot au feu.= Put in a pot one brisket of beef; or five pounds of short
ribs of beef; two gallons of cold water, and a handful of salt. Bring
slowly to a boil and skim well, so the broth will remain clear. When the
boiling point is reached add two whole carrots, two turnips, three
stalks of leeks, one stalk of celery, a bouquet garni, one small head of
Savoy cabbage, and two large onions, all well washed. Bring to the
boiling point again, cover, and put on the side of the stove where it
will simmer slowly. The vegetables will be done before the meat, so when
they are cooked remove them and throw out the bouquet garni. Let the
beef cook until very soft. Cut the vegetables, with the exception of the
onions, in thin slices; and when the beef is done strain the broth over
the vegetables. Give it another boil, season well, add some chopped
chervil, and serve with toasted bread crusts, separate.
The boiled beef may be served as an extra course, usually after the
soup, if no fish is served.
=Loin of pork, baker's oven style.= For a large family, take eight
pounds of pork ribs, season with salt and pepper, rub with a piece of
garlic thoroughly, and put into a stoneware pot. Cut six large potatoes
in strips lengthwise and one inch square, slice three onions and add,
with three pints of water, a bay leaf and two cloves, to the meat. Your
baker will bake it for you in a brick oven, and it will be a dish quite
different from the usual roasted pork. If necessary, put it in your own
oven, baking for not less than four hours with a slow, even fire.
However, it is preferable to have it baked in a brick oven.
=Fried chicken, Vienna style.= Cut a chicken in six pieces; two legs,
two wings, and two pieces of breast. Season with salt and pepper, roll
in flour, then in beaten eggs, and finally in fresh bread crumbs. Put in
a saute pan in two spoonfuls of hot butter, and fry. When done dish up
on a platter, garnish with corn fritters, and serve sauce supreme
separate.
=Peas, farmer style.= Shell enough peas to make two cupsful. Take twelve
firm large asparagus tips, an onion, a firm head of lettuce cut fine,
six small French carrots cut in two, three ounces of butter, a pinch of
salt and one of sugar. Add enough water to cover, and simmer slowly
until all the vegetables are thoroughly done.
MARCH 16
BREAKFAST
Grapefruit
Fried eggs
Dry toast
English breakfast tea
LUNCHEON
Sardines, vinaigrette
Paprika schnitzel with spaetzel
German apple cake
Coffee
DINNER
Blue Point oysters on half shell
Puree paysanne
Pompano saute, meuniere
Tame duckling, apple sauce
Young beets in butter
Sweet potatoes saute
Waldorf salad
Lemon pie
Coffee
=Sardines, vinaigrette.= Remove the skins from a can of sardines, and
arrange on a platter, on a lettuce leaf. Sprinkle with salt and
fresh-ground black pepper, pour a spoonful of vinaigre and one of olive
oil over them, and sprinkle with chopped parsley. Garnish with a lemon
cut in half, two hard-boiled eggs cut in two, some chopped onion on a
small leaf of lettuce, and another small leaf filled with small French
capers.
=Puree paysanne.= (Soup). Slice a carrot, an onion, a turnip, one-half
of a stalk of celery, two stalks of leeks, three leaves of cabbage,
one-half pound of squash or other fresh vegetable such as asparagus or
tomatoes. Put them in a vessel with one-half pound of fresh peas, and
one-quarter pound of fresh Lima beans. Cover with two quarts of bouillon
and cook until soft. Strain through a fine colander, put back in the
vessel, bring to a boil, season with salt and pepper, add two ounces of
butter and mix well.
=Young beets in butter.= Cut some young boiled beets in thin slices, put
in saute pan with butter, season with salt and pepper, and simmer for a
few minutes.
=Fillet of sole, Villeroi.= Put the fillets of a large sole in a
buttered pan, add some salt and a glass of milk, and bring to a boil,
then set on side of stove for ten minutes. Then remove the fillets to a
platter. Mix in a cup one spoonful of flour and one spoonful of butter,
and add this to the milk broth in the pan, which has been kept boiling,
and cook for five minutes. Then add one cup of cream and two ounces of
sweet butter, whip well until melted, season with salt and pepper, and
strain over the fish.
=Sponge cake.= One-half pound of sugar, six yolks of egg and six whole
eggs, one-half pound of flour, and flavoring. Beat the eggs and yolks
and sugar over a slow fire until blood warm. Then remove and continue
beating until cold and very light and spongy. Then add the flour and
vanilla, or other flavoring, and mix lightly. Put into paper-lined
moulds or pan, and bake in medium hot oven. Serve with powdered sugar
dusted on top, or frosted.
=Caroline cake.= (Chocolate or coffee). Make a dough as for cream puffs,
and dress on a pan in drops about quarter the size as for regular cream
puffs. Bake in a moderate oven; when done make a hole in the bottom of
each with a pointed stick, and fill with pastry cream, or sweetened
whipped cream. Place on a wire grill about one-quarter inch apart, and
glace with chocolate or coffee icing. Let the icing dry, and serve in
paper cases.
MARCH 17
BREAKFAST
Fresh strawberries with cream
Boiled eggs
Dry toast
Chocolate with whipped cream
LUNCHEON
Eggs Princesse
Chicken saute, Hongroise
Mashed potatoes
Lettuce salad
Brie cheese and crackers
Coffee
DINNER
Little Neck clams
Consomme Camino
Fillet of bass, Menton
Roast leg of lamb
String beans
Chateau potatoes
Chiffonnade salad
Fancy ice cream
Assorted cakes
Coffee
=Eggs Princesse.= Put some puree of fresh mushrooms in the bottom of
small croustades, lay a poached egg on top, and cover with sauce
Perigueux.
=Chicken saute, Hongroise.= Joint a chicken and put in a saute pan with
two ounces of butter, season with salt and a little paprika, simmer for
five minutes; then add a sliced onion and simmer slowly for ten minutes
with the cover over the pan. Then add a cup of cream and cook for four
minutes, and add one-half cup of cream sauce. Remove the chicken to a
platter, pour the sauce over it, and garnish both ends of the platter
with macedoine of vegetables.
=Macedoine of vegetables.= Macedoine is a mixture of vegetables, and may
be obtained in cans, but is easily made at home. If the canned sort is
used drain off the juice, put in casserole in cold water, bring to a
boil, and then drain off the water, season with salt and pepper, and
simmer for a minute or so. To make macedoine, use equal parts of
carrots, turnips, string beans, cut in squares about one-quarter inch in
diameter, and peas and flageolet beans. Boil each separately in salt
water, and mix afterwards, season with salt and pepper and one ounce of
butter, and simmer as above. Flageolet beans come in cans, or dry like
dry peas. They may be omitted if desired.
=Consomme Camino.= Boil one-quarter of a pound of macaroni in salt
water; when soft, drain, and cool in cold water. Then cut in small
pieces about one-half inch in length, and serve in a quart of consomme.
Serve grated cheese separate.
=Fillet of bass, Menton.= Cut four fillets of bass; and prepare some
fish dumpling mixture. Spread some of the mixture over the fillets, and
fold in half, place in buttered saute pan, add a little salt and
one-half glass of white
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