Oysters, mariné. Same as pickled oysters.
Potato soup, Dieppoise. In a sauce pan put three ounces of butter, one sliced celery root, two leeks, a half dozen sliced parsley roots, and simmer for five minutes. Then add two pounds of potatoes sliced very thin, and two quarts of bouillon. Season with salt and pepper, and boil for forty-five minutes. Just before serving add two rolls that have been sliced thin and toasted in the oven, and a little fresh-chopped parsley.
Sweet potatoes flambé with rum. Boil and peel four sweet potatoes, and cut in egg shapes. Put in pan with two ounces of butter and roast until nice and yellow. Then add a little salt and a teaspoonful of sugar, heat, and then put in chafing dish. Pour two ponies of rum on top, light, and bring to the table flaming.
Vanilla charlotte glacée. Line a pudding mould with lady fingers, fill with vanilla ice cream, unmould, and decorate with whipped cream and glacé cherries.
Dartois Chantilly. Roll some puff paste with six turns, and about one-quarter inch thick. Cut in strips two inches wide and four inches long. Place them in a wet pan about one-half inch apart, and let them set for a few minutes, then brush over with egg, and with the point of a small knife mark a line about one-eighth inch deep all around the cakes, and about one-quarter inch from the edges. Bake in rather hot oven for about twenty-five minutes. Remove the top while hot, and empty the cake, leaving only the dry crust. Fill with sweetened whipped cream, vanilla flavor, after cooling.
APRIL 24
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Eggs en cocotte, plain | ||||
| Finnan haddie in cream | Ripe California olives | ||||
| Baked potatoes | Sand dabs, meunière | ||||
| Rolls | Cold asparagus, vinaigrette | ||||
| Oolong tea | Strawberry short cake | ||||
| Coffee | |||||
| DINNER | |||||
| Little neck clams | |||||
| Burned farina soup | |||||
| Radishes | |||||
| Fillet of sole, sauce cardinal | |||||
| Olivette potatoes | |||||
| Roast shad and roe, à l'Américaine | |||||
| Artichokes, Hollandaise | |||||
| Lettuce salad | |||||
| English rice pudding | |||||
| Coffee | |||||
Eggs en cocotte, plain. Break one or two eggs in a buttered cocotte dish, season with salt and pepper, put a little butter on top, and bake in oven for a few minutes. Serve on napkin or paper doily.
Burned farina soup. Melt in a casserole one-half pound of butter; when hot add three-quarters of a pound of farina, and roast on top of the range, stirring with a wooden spoon so it will not stick to the bottom. Cook until the color of a chestnut, then add two quarts of boiling water, season with salt and pepper, and boil for one hour. This is a good soup for Friday.