Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.
Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops.
Consommé, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person.
Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.
Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.
JUNE 3
| BREAKFAST | LUNCHEON | ||||
| Preserved pears | Crab legs, à la Stock | ||||
| Omelet with parsley | Eggs en cocotte, D'Uxelles | ||||
| Rolls | English rump steak, maître d'hôtel | ||||
| Coffee | French fried potatoes | ||||
| Wax beans in butter | |||||
| Sliced peaches with whipped cream | |||||
| Lady fingers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cream of green corn | |||||
| Salted almonds | |||||
| Écrevisses, Lafayette | |||||
| Roast leg of mutton, au jus | |||||
| Mashed summer squash | |||||
| Potatoes, St. Francis | |||||
| Field salad | |||||
| Burgundy punch | |||||
| Assorted cakes | |||||
| Coffee | |||||
Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.
Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles ([Jan. 10]), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin.