Broiled Soft Shell Crabs
*Sweetbreads with Mushroom Puree
Boiled Bermuda Onions
New Green Peas
Lettuce and Radish Salad
Fried Cornstarch Pudding
Coffee
*Sweetbreads with Mushroom Puree—Blanch and prepare sweetbreads, by cutting away all the windpipes and fibrous nerves. When they are quite cool, put under a weight to flatten well. Dip them in melted Crisco and broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this puree poured over all: Chop 1 dozen fresh mushrooms and put them to cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in double boiler till mushrooms can be pressed through rather fine sieve. Return this puree to fire, season with salt and white pepper, and let get as hot as possible before using it for sweetbreads.
April 7
Grilled Brook Trout
*Spring Lamb Steak, a la Minute
Lentil Croquettes
Potato Rissoles
Grapefruit Salad
Cheese
Crackers
Golden Parfait
Coffee
*Spring Lamb Steak, a la Minute—Rub some fillets of spring lamb steak with salt and pepper, and fry them gently in 3 tablespoons Crisco which has been melted in an iron frying pan, until thoroughly cooked. Remove from frying pan and keep hot. Put 12 large fresh mushroom caps in pan and cook until tender, adding 1/4 cup cream and salt and pepper to taste. Put lamb steak on hot platter, garnish with mushroom caps, and pour sauce around.
April 8
*Red Pottage
Boudins of Ham with Peas
Roast Ribs of Beef Yorkshire Pudding
Potatoes
Cauliflower
Chiffonade Salad
Rhubarb Tart and Custard
Coffee
*Red Pottage—1/2 a pound dried beans, 1 teacup tomato puree, 1 beet, 2 tablespoons Crisco, 2 onions, piece of celery, 1 small piece of parsnip, 2 quarts good stock. Put Crisco in saucepan then add onions, celery and parsnip; cook a little, do not let it get very brown, then add dried beans, tomato puree; sliced beet and add pepper and salt to taste and then stock, and boil till all is tender. Rub through a fine sieve, reheat and serve.
April 9