=Lamb trotters, poulette.= Cook lambs" feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all.
=Sauce poulette.= Simmer three shallots in b.u.t.ter, but do not brown. Add one-half gla.s.s of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande.
Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh b.u.t.ter.
=Bisque of clams.= Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in b.u.t.ter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of b.u.t.ter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving.
=Tournedos Ma.s.senet.= Small tenderloin steaks saute in b.u.t.ter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cepes, small squares of tomatoes saute in b.u.t.ter, French fried onions, and Olivette potatoes. Serve with sauce Madere.
=Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce.
=Mince meat.= One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed.
=Mince pie.= Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side.
NOVEMBER 23
BREAKFAST Baked apples Baked beans, Boston style Boston brown bread Coffee
LUNCHEON ecrevisse salad, gourmet Eggs, Henri IV Broiled squab chicken Souffle potatoes Apricot compote French pastry Coffee
DINNER Lynn Haven oysters on sh.e.l.l Chicken okra soup Salted Jordan almonds Fillet of halibut, Mornay Roast ribs of beef Stuffed tomatoes, Noyer Sweet potatoes, Southern style Wine jelly Caroline cakes Coffee
=Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same.
Put a piece of b.u.t.ter on top and bake in moderate oven for ten minutes.
=Baked apples.= Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of b.u.t.ter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate.
=Baked beans, Boston style.= Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of mola.s.ses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn.
Serve from pot, or in small individual pots, with Boston brown bread separate.
=ecrevisse salad, gourmet.= Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six ecrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad.
=Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with puree de foie gras, and cover with sauce Perigordine.
=Sauce Perigordine.= To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper.
=Broiled squab chicken.= Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maitre d"hotel sauce, quartered lemons and watercress.
NOVEMBER 24
BREAKFAST Florida grapefruit Eggs Bercy Rolls Coffee
LUNCHEON Consomme in cups Fried smelts, Tartar sauce Broiled pig"s feet, special Fried apples Romaine salad French pastry Coffee
DINNER Seapuit oysters Potage Lamballe Boiled beef garnished with vegetables Horseradish a l"Anglaise Pickles Asparagus, Hollandaise Fancy ice cream a.s.sorted cakes Coffee
=Eggs Bercy.= Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking.
=Broiled pig"s feet, special.= Take some boiled pig"s feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below.
=Sauce special.= Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve.
=Boiled pig"s feet.= Roll two pig"s feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth.
=Fried apples.= Peel, core, and cut the apples in five or six pieces.
Roll in flour and fry in swimming fat or lard. Serve on a napkin.
=Icing or frosting=, for glace cakes, eclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa.
=Cream puffs.= One-quarter pound of b.u.t.ter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the b.u.t.ter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a b.u.t.tered pan, and about two inches in diameter.
Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve.
=Chocolate eclairs.= Same dough as for cream puffs. Dress them on a b.u.t.tered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired.
=Pastry cream.= Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, eclairs, etc.
NOVEMBER 25
BREAKFAST Preserved figs Wheat cakes Rolls Coffee
LUNCHEON Anchovy salad Poached eggs, sans gene Navarin of lamb, printanier Baba au rhum Demi ta.s.se
DINNER California oysters on half sh.e.l.l Puree of lentils Stuffed roasted chicken String beans d.u.c.h.esse potatoes Cold French asparagus, French dressing Almond cake Coffee
SUPPER Salade Olga
=Wheat cakes.= Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted b.u.t.ter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet b.u.t.ter separate.
=Breakfast rolls.= Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and b.u.t.ter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise.
Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted b.u.t.ter, and bake.
=Anchovy salad.= Put sliced lettuce on the bottom of a pickle dish.
Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing.
=Poached eggs, sans gene.= Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.
=Navarin of lamb, printanier.= (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in saute pan with a little fat or b.u.t.ter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of puree of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in b.u.t.ter, twelve small round potatoes, and a bouquet garni.
Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top.
=d.u.c.h.esse potatoes.= Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on b.u.t.tered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.
=Salade Olga.= Cut into small dices two apples, one stalk of celery, two b.u.t.tons of cooked artichokes, a few asparagus tips, and one truffle.
Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes.
Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.