=Sauce diplomate.= To a pint of cream sauce add a spoonful of lobster b.u.t.ter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of b.u.t.ter, little by little. Strain and serve.
=Larded tenderloin of beef, St. Martin.= Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens"
livers saute in b.u.t.ter on each side of the platter. Add three sliced truffles and one-half gla.s.s of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.
=Potatoes Marquise.= Same as d.u.c.h.esse potatoes.
JUNE 2
BREAKFAST Stewed prunes Boiled eggs Dry toast Ceylon tea
LUNCHEON Cantaloupe Eggs, Fedora Lamb chops, Bradford Sybil potatoes String bean salad Strawberry cream pie Coffee
DINNER Consomme Caroline Ripe California olives in oil and garlic Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au cafe Demi ta.s.se
=Eggs, Fedora.= Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of b.u.t.ter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.
=Lamb chops, Bradford.= Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madere, to which has been added whole fresh mushrooms saute in b.u.t.ter, over the chops.
=Consomme, Caroline.= Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a b.u.t.tered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consomme with one spoonful of boiled rice to each person.
=Fillet of trout, Rachel.= Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Genoise. Put the fillets in a b.u.t.tered fish pan, season with salt and pepper, add one-half gla.s.s of claret, and one-half gla.s.s of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.
=Chicory salad with chapon.= Serve the salad with French dressing.
Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.
JUNE 3
BREAKFAST Preserved pears Omelet with parsley Rolls Coffee
LUNCHEON Crab legs, a la Stock Eggs en cocotte, D"Uxelles English rump steak, maitre d"hotel French fried potatoes Wax beans in b.u.t.ter Sliced peaches with whipped cream Lady fingers Demi ta.s.se
DINNER Cream of green corn Salted almonds ecrevisses, Lafayette Roast leg of mutton, au jus Mashed summer squash Potatoes, St. Francis Field salad Burgundy punch a.s.sorted cakes Coffee
=Crab legs, Stock.= For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.
=Eggs, D"Uxelles.= For individual portions, put in a b.u.t.tered cocotte dish one spoonful of D"Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D"Uxelles on top of the egg, then a little grated cheese and small bits of b.u.t.ter, and bake in oven until egg is set. Serve on a napkin.
=Omelet with parsley.= Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner.
=Burgundy punch.= Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small gla.s.s of cognac, and a drop of red coloring.
=Whipped cream.= Put one-half pint of double cream into a bowl and whip until quite stiff, then add two ounces of powdered sugar and a few drops of vanilla extract. Mix well, and keep in a cool place until needed.
=Sliced peaches with whipped cream.= Peel and slice some ripe peaches, and sprinkle with a little sugar. Serve in individual dishes with a spoonful of whipped cream on the side.
=Sliced bananas with whipped cream.= Prepare in the same manner as peaches.
=Sliced fruits with whipped cream.= Prepare oranges, pears, figs, etc., in the same manner as peaches.
=Berries of all kinds with whipped cream.= Hull and wash the berries, dry in cheesecloth, and prepare in the same manner as peaches.
=Cream of green corn.= Put two pounds of veal bones in a ca.s.serole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of b.u.t.ter in a ca.s.serole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the ca.s.serole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet b.u.t.ter, and serve hot.
=ecrevisses, Lafayette.= ecrevisses, crawfish and crayfish are the same.
Take the tails of twenty-four of the fish and put in saute pan with two ounces of b.u.t.ter, season with salt and pepper, and simmer for five minutes. Then add a half gla.s.s of sherry wine and simmer until nearly dry; then add one and one-half cups of thick cream, and boil for five minutes. Thicken with the yolks of three eggs mixed with one-half cup of cream. Do not let it quite reach the boiling point after the yolks of eggs are added. Add a pony of very dry sherry wine, and serve in chafing dish.
=Mashed summer squash.= Peel three pounds of summer squash, cut in half, and put in ca.s.serole with two ounces of b.u.t.ter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in ca.s.serole, add two additional ounces of b.u.t.ter, and if too thick add a spoonful of thick cream.
JUNE 4
BREAKFAST Sliced figs with cream Bacon and eggs Chocolate with whipped cream Rolls
LUNCHEON Cold eggs, Danoise Broiled sea ba.s.s, maitre d"hotel Breast of squab, saute in b.u.t.ter Summer squash, Native Son Potatoes saute Watermelon Coffee
DINNER Consomme j.a.ponnaise Radishes Shad roe, en bordure Cuc.u.mber salad Tenderloin of beef, Voisin Potatoes allumette Lettuce and alligator pear salad Vanilla ice cream a.s.sorted cakes Demi ta.s.se
=Sliced figs with cream.= Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.
=Cold eggs, Danoise.= Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.
=Breast of squab, saute in b.u.t.ter.= Cut out the b.r.e.a.s.t.s of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of b.u.t.ter in a saute pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour b.u.t.ter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.
=Summer squash, Native Son.= Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a ca.s.serole put one chopped onion with two ounces of b.u.t.ter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.
=Consomme j.a.ponnaise.= Consomme aux perles de Nizam colored with yellow Breton coloring.
=Shad roe, en Bordure.= b.u.t.ter a plank, lay four shad roe on top, season with salt and pepper, put small bits of b.u.t.ter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maitre d"hotel sauce on top, and garnish with parsley in branches and quartered lemons.
=Tenderloin of beef, Voisin.= Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sauteed in b.u.t.ter, and well seasoned. Serve sauce Choron separate.
=Potatoes, allumette.= Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp.
Remove, salt well, and serve on a napkin.
JUNE 5
BREAKFAST Raspberry jam Salted salmon belly, melted b.u.t.ter Baked potatoes Rolls Coffee
LUNCHEON Shirred eggs, Monaco Lake Tahoe trout, meuniere Potatoes...o...b..ien Tomatoes, Mayonnaise Cream fritters Demi ta.s.se
DINNER Little Neck clams on sh.e.l.l Sorrel soup, a l"eau Salted hazelnuts Terrapin saute, au beurre noisette Fillet of ba.s.s, 1905 Asparagus, Hollandaise Waldorf salad French pastry Coffee
=Salted salmon belly, melted b.u.t.ter.= Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes.
Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted b.u.t.ter separate.