Tournedos Niçoise. Broil, or sauté in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.
Stuffed olives. Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish.
MAY 18
| BREAKFAST | LUNCHEON | ||||
| California marmalade | Assorted hors d'oeuvres | ||||
| Boiled eggs | Clam broth, Bellevue | ||||
| Butter toast | Crab meat, au gratin | ||||
| Chocolate with whipped cream | Broiled mutton chops | ||||
| French fried potatoes | |||||
| Sliced tomatoes, French dressing | |||||
| Lillian Russell | |||||
| Lady fingers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé aux éclairs | |||||
| Fillet of sole, Lord Curzon | |||||
| Roast chicken | |||||
| Potato croquettes | |||||
| Cold artichokes, mustard sauce | |||||
| Broiled fresh mushrooms on toast | |||||
| Orange coupe | |||||
| Macaroons | |||||
| Coffee | |||||
California marmalade. One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses.
Lillian Russell. Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top.
Consommé aux éclairs. Make some small éclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the éclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consommé very hot, with a little Cayenne pepper in it.
Fillet of sole, Lord Curzon. Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a sauté pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly.