Beef marrow, Princess. Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow.
Bread custard pudding. Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon. Put in small moulds, and bake in a bain-marie. Serve with a cream sauce.
Cocoanut pudding. One-quarter pound of grated cocoanut, one-quarter pound of bread crumbs, and custard same as for bread custard pudding. Bake in the same way, and serve with cream sauce.
Consommé Charles Quint. Serve in hot consommé equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves.
Broiled salmon à la Russe. Cut two slices of salmon about one and one-half inches thick, and season well. Roll in oil, and broil. When done place on a platter, and spread two tablespoonfuls of anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar.
Anchovy butter. Mix two tablespoonfuls of butter with two tablespoonfuls of essence of anchovies, the juice of a lemon, and a little chopped parsley. Anchovies in salt, soaked in cold water for an hour; or anchovies in oil; forced through a fine sieve, may be used if desired. Use in the same proportion as given for the essence.
Noisettes of lamb, Montpensier. Season four noisettes of lamb with salt and pepper, roll in oil, and broil. Then place on a platter; put on one side four artichoke bottoms filled with French peas in butter, and on the other side Parisian potatoes. Put a spoonful of Béarnaise sauce on top of each noisette, and serve.
JULY 9
| BREAKFAST | LUNCHEON | ||||
| Sliced figs with cream | Cantaloupe | ||||
| Boiled salt mackerel | Clam broth in cups | ||||
| Baked potatoes | Scrambled eggs, Havemeyer | ||||
| Rolls | Roast rack of mutton | ||||
| Coffee | String beans | ||||
| Potato salad | |||||
| Roquefort cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Coburg | |||||
| Ripe California olives | |||||
| Lobster, Becker | |||||
| Roast saddle of venison, currant jelly | |||||
| Red cabbage | |||||
| Potatoes, nature | |||||
| Knickerbocker salad | |||||
| Cocoanut pudding | |||||
| Demi tasse | |||||