Consommé Ravioli. Make some small raviolis and boil them for five or ten minutes in consommé.
Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.
Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madère, garnished with stuffed tomatoes and potato croquettes.
Soufflé pudding, Dame Blanche. One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.
MAY 13
| BREAKFAST | LUNCHEON | ||||
| Baked apple with cream | Cantaloupe | ||||
| Griddle cakes | Strained onion soup | ||||
| Maple syrup | Croûtons Parmesanne | ||||
| Coffee | Pickelsteiner stew | ||||
| Roquefort cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Turinoise Salted Brazil nuts | |||||
| Sand dabs, David | |||||
| Chicken sauté, au Madère | |||||
| String beans in butter | |||||
| Persillade potatoes | |||||
| Romaine salad | |||||
| Peaches Bordaloue | |||||
| Assorted cakes Coffee | |||||
Croûtons Parmesanne. Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm.
Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a sauté pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of purée of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes.
Potage Turinoise. One quart of purée of tomatoes and two quarts of consommé, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.