Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter. Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool. When cold mix with a spoon, and use as needed.
JANUARY 15
| BREAKFAST | LUNCHEON | ||||
| Broiled Yarmouth bloaters | Grapefruit with cherries | ||||
| Lyonnaise potatoes | Scrambled eggs, Turbico | ||||
| Corn muffins | Curried lamb with rice | ||||
| Coffee | Chocolate éclairs | ||||
| Coffee | |||||
| DINNER | |||||
| Blue Point oysters | |||||
| Potage Marie Louise | |||||
| Salted hazelnuts | |||||
| Fillet of sole, Castelanne | |||||
| Squab en compote | |||||
| Spinach | |||||
| Endive salad, French dressing | |||||
| Coupe St. Jacques | |||||
| Assorted cakes | |||||
| Coffee | |||||
Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Créole sauce.
Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice.
Potage Marie Louise. Mix one quart of purée of white beans with one pint of thick consommé tapioca.
Fillet of sole, Castelanne. Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Créole sauce, and pour over the fish, completely covering same.
Squab en compote. Prepare four squab as for roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madère, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms sautéed in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.