Filet mignon, Athénienne. Season four small fillets of beef with salt and pepper, broil or sauté them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter.
Sauce Hussarde. Bring to a boil one pint of sauce Madère, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper.
JUNE 17
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Poached eggs, Blanchard | ||||
| Oatmeal | Spring lamb tenderloin, Thomas | ||||
| Dry toast | Lettuce salad | ||||
| Coffee | Sliced fruit with whipped cream | ||||
| Cakes | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of parsnips | |||||
| Ripe olives | |||||
| Fillet of bass, Argentina | |||||
| Roast duckling, apple sauce | |||||
| Green corn | |||||
| Cauliflower, Hollandaise | |||||
| Romaine salad, Roquefort dressing | |||||
| Raspberry water ice | |||||
| Assorted cakes | |||||
| Coffee | |||||
Poached eggs, Blanchard. Cut two English muffins in half, toast them, and lay a slice of broiled ham on each. Put a poached egg on top of the ham, and cover with cream sauce.
Cream of parsnips, II. Put three pounds of veal bones in a casserole, add three quarts of water and a handful of salt, bring to a boil, and skim. Then add six sliced parsnips and a bouquet garni, and boil for an hour; then remove the bones and the bouquet. Put three ounces of butter in another vessel, heat, then add three spoonfuls of flour, and when hot add the broth and parsnips. Boil for half an hour, then strain through a fine sieve, put back in the casserole, season with salt and pepper, and add a pint of boiling cream.
Fillet of bass, Argentina. Put two ounces of butter in a casserole, add a sliced onion and a sliced carrot, and simmer until done. Then add a can of sliced French mushrooms, one-half can of sliced pimentos, four peeled and sliced tomatoes, one cupful of tomato sauce, and a little salt and pepper. Boil for ten minutes. Place four fillets of bass in a buttered pan, season with salt and pepper, cover with the above sauce, and bake in oven until done. Serve the fish from a platter with the sauce over it.
Cranberry jelly. To three quarts of cranberries add two pounds of granulated sugar and one quart of water. Cook thoroughly, and force through a fine sieve. Cook the juice for fifteen minutes, and then pour into individual moulds.
Crab apple jelly, and marmalade. To eight quarts of crab apples add three quarts of water. Boil slowly for an hour, adding more water to make up for evaporation. Strain through a flannel bag, but do not squeeze. Measure the juice and add an equal amount of sugar. Boil for twenty minutes, pour into glasses, and seal when cold. Make a marmalade of the remainder of the apples left in the bag, by pressing through a sieve, and then adding an equal amount of cane sugar. Cook until well done. Flavor with lemon or cinnamon.