Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.
Consommé Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consommé.
Plombière à la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.
Plombière aux marrons. Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glacé on top of each portion.
Plombière aux fruits. Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons.
JUNE 11
| BREAKFAST | LUNCHEON | ||||
| Sliced fresh figs with cream | Cantaloupe | ||||
| Scrambled eggs with bacon | Eggs au fondu | ||||
| Buttered toast | Broiled squab on toast | ||||
| Coffee | Julienne potatoes | ||||
| Cold asparagus, mustard sauce | |||||
| Oregon cream cheese with crackers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cream of artichokes | |||||
| Ripe olives | |||||
| Fillet of flounder, Piombino | |||||
| Sweetbreads braisé, Montebello | |||||
| Soufflé potatoes | |||||
| Roast chicken, au jus | |||||
| Escarole and chicory salad | |||||
| Soufflé glacé aux fraises | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot.
Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.