Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.
Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.
Roçol soup à la Russe. In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.
Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate.
Sauce diplomate. To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve.
Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers sauté in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.
Potatoes Marquise. Same as Duchesse potatoes.
JUNE 2
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Cantaloupe | ||||
| Boiled eggs | Eggs, Fedora | ||||
| Dry toast | Lamb chops, Bradford | ||||
| Ceylon tea | Sybil potatoes | ||||
| String bean salad | |||||
| Strawberry cream pie | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Caroline | |||||
| Ripe California olives in oil and garlic | |||||
| Fillet of trout, Rachel | |||||
| Roast duckling, apple sauce | |||||
| Artichoke bottoms, au gratin | |||||
| Fresh asparagus, Hollandaise | |||||
| Escarole salad | |||||
| Mousse au café | |||||
| Demi tasse | |||||