Chicken soup, Brésilienne. One pint of consommé tapioca, one pint of thick consommé brunoise, and the breast of a fowl cut in small squares. Bring to a boil, and serve.
Striped bass, Buena Vista. Put in a wide copper fish pan one cup of olive oil, two sliced onions, two sliced green peppers, and then fry. When done add four cloves of chopped garlic and let it set in the hot oil for a second; then add a pint of claret, one dozen sliced fresh mushrooms, six peeled and sliced tomatoes, and one-half canful of sliced pimentos. Bring to a boil, and then add five pounds of striped bass cut in slices two inches thick. Season with salt, pepper, and a little paprika; cover, and simmer for thirty minutes. Cut eight slices of bread the same thickness as for toasting, and fry in hot oil. Rub the fried bread with a piece of garlic, lay on a deep platter, put the fish on top of the toast, pour sauce over the fish, and sprinkle with chopped parsley.
Chicken fricassée, à l'ancienne. Cut a young roasting chicken in eight pieces, wash well, and put in a pot in one quart of cold water. Season with salt, bring to a boil, and skim. Then add one-half pint of small peeled white onions, one pint of small round raw Parisian potatoes, one pound of parboiled salt pork cut in small dices, and one bouquet garni. Boil until done; then remove the bouquet garni, and take off the fat on top of the broth. Mix in a bowl two spoonfuls of flour and one-half cup of water, and let it run into the boiling fricassee. Boil for five minutes; then bind with the yolks of two eggs and one-half cup of cream. When serving sprinkle with chopped parsley.
JUNE 28
| BREAKFAST | LUNCHEON | ||||
| Crab apple marmalade | Cantaloupe | ||||
| Shirred eggs, plain | Omelette Argentine | ||||
| Melba toast | Turkey hash, Château de Madrid | ||||
| Coffee | Julienne potatoes | ||||
| Brie cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Bohémienne | |||||
| Queen olives and salted almonds | |||||
| Baked lobster, Lincoln | |||||
| Roast Imperial squab | |||||
| Baked potatoes | |||||
| Cold artichokes, mustard sauce | |||||
| Baked huckleberry roll | |||||
| Coffee | |||||
Omelette Argentine. Cut one-quarter pound of egg plant in one-half inch squares. Put in omelet pan with one ounce of butter and fry until cooked. Then add eight beaten eggs, season with salt and pepper, and cook in the usual manner. Serve the omelet on a platter with sauce Colbert around it.
Turkey hash, Château de Madrid. Cut the breast of a boiled turkey in small squares. Put in a sauté pan with one pint of thick cream sauce, season with salt and pepper, heat, and fill as many red peppers (pimentos) as possible. Place the filled peppers on a buttered platter, so they will have the appearance of little red caps. Put in the oven and cook for a few minutes. Serve with sauce Créole poured around them.
Consommé Bohémienne. Make three thin pancakes, and when cold cut in Julienne shape. Cut the breast of a boiled fowl also in Julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to three pints of boiling consommé, and serve.
Baked lobster, Lincoln. Boil two lobsters. When cold, cut in two lengthwise, remove the meat, and slice it. Put in a casserole two ounces of butter, and heat; then add two chopped shallots, and two cloves of garlic chopped fine. Heat slightly and then add six sliced fresh mushrooms, and simmer for five minutes. Then add one cup of cream sauce, one teaspoonful of English mustard mixed with one tablespoonful of Worcestershire sauce, and a little chopped parsley and tarragon. Cook for ten minutes, then add the lobster, and season with salt and pepper. Fill the half lobster shells with the mixture, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until well browned. Serve on a napkin, with parsley in branches, and two lemons cut in half.