Cardinal sauce. One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster butter.
Chicken sauté, Demidoff. Joint a spring chicken, season with salt and pepper and put in sauté pan with two ounces of butter. Heat, add the chicken, and sauté on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glacé; onions glacé; queen olives with the stones removed, and warmed in sherry wine; and French carrots.
MAY 4
| BREAKFAST | LUNCHEON | ||||
| Raspberries with cream | Canapé Riga | ||||
| Boiled eggs | Sand dabs, meunière | ||||
| Buttered toast | Ox tail braisé | ||||
| Coffee | Noodles Polonaise | ||||
| Cole slaw, 1,000 Island dressing | |||||
| Lemon custard pie | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of red kidney beans | |||||
| Radishes | |||||
| Fillet of halibut, Bristol | |||||
| Sweetbreads braisé, Zurich | |||||
| New peas, au cerfeuil | |||||
| Julienne potatoes | |||||
| Roast chicken, au jus | |||||
| Lettuce and grapefruit salad | |||||
| Savarin Mirabelle | |||||
| Coffee | |||||
Ox tail braisé. Cut two ox tails in pieces three inches long, wash well and dry with a towel or cloth. Season with salt and pepper. In a casserole put three ounces of butter, put on the stove, and when hot add the ox tail. Sauté until nice and brown, then add three spoonfuls of flour, and let that become brown also. Then add one quart of boiling water, a bouquet garni, a little salt, one-half can of tomatoes, or four chopped fresh tomatoes, one piece of garlic, an onion and a carrot. Cover the casserole and put in the oven until the ox tail is soft. It will require two or three hours. When done remove the ox tail to a platter, reduce the sauce, season well, and strain over the ox tail on the platter.
Purée of kidney beans. Soak three pounds of dry red kidney beans in cold water over night. Then put on fire with two quarts of cold water, a handful of salt, a ham bone, an onion, a carrot and a bouquet garni. Skim well, and when it boils, cover and cook until soft. Remove the ham bone, carrot, onion, and bouquet garni, and strain the beans through a fine sieve. Put back in casserole, boil again, then season with salt and pepper, and add three ounces of butter, little by little, and stir well until thoroughly melted. Serve with bread cut in small squares and fried in butter.
Fillet of halibut, Bristol. Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, cover with buttered paper, add one-half glass of milk and water mixed, and cook. When done place the fish on a buttered platter, garnish with two dozen parboiled oysters, and cover all with cream sauce. Sprinkle with grated cheese, put small bits of butter on top, put in oven and bake until colored.
Sweetbreads braisé, Zurich. Put some braised sweetbreads on a platter and garnish with croustades financière and sauce Madère.