Asparagus tips au gratin. Cut the tips from fresh-cooked asparagus, place in a buttered dish, season with salt and pepper, cover with cream sauce, sprinkle with grated Swiss cheese, put small bits of butter on top, and bake in oven until brown.
APRIL 18
| BREAKFAST | LUNCHEON | ||||
| Rice cakes | Eggs Epicurienne | ||||
| Apricot marmalade | Tripe and oysters in cream | ||||
| Rolls | Baked potatoes | ||||
| Coffee | Strawberries Romanoff | ||||
| Lady fingers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Consommé Sévigné, II. | |||||
| Ripe California olives | |||||
| Fillet of sole, St. Cloud | |||||
| Roast chicken | |||||
| Sybil potatoes | |||||
| Cold asparagus, mustard sauce | |||||
| Fruit salad glacé | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Epicurienne. Shirr the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom.
Strawberries Romanoff. Put some nice ripe strawberries into a bowl, pour some Curaçao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold.
Consommé Sévigné, II. Consommé Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little Cayenne pepper. Serve very hot.
Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle.
Rice cakes. Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner.
Fillet of sole, St. Cloud. In a buttered sauté pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the following to it: Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce.