Bouchettes Palmyra. Soak some bouchettes in kummel, place them on saucers, and pour boiling custard over them.
Consommé Garibaldi. Boil one-quarter pound of spaghetti and cut in pieces one inch long. Cut a dozen green queen olives Julienne style, and add, with the spaghetti, to three pints of hot consommé. Serve grated cheese separate.
Mutton chops, maison d'or. Broil four mutton chops on one side; and then set to become cold. Make a forcemeat from the breast of a chicken, and add to it some chopped truffles. Place the forcemeat on the broiled side of the chops in pyramid form, sprinkle with fresh bread crumbs, set on a buttered pan, put a small piece of butter on top of each, and cook in the oven for ten or twelve minutes. Serve on a platter, with sauce Madère.
Lamb chops, maison d'or. Prepare in the same manner as mutton chops, maison d'or.
JULY 16
| BREAKFAST | LUNCHEON | ||||
| Baked Bartlett pears with cream | Chicken soup, Piedmontaise | ||||
| Omelet with asparagus tips | Pim olas Radishes | ||||
| Rolls | Black bass, Heydenreich | ||||
| Coffee | Sweetbreads, poulette | ||||
| Roast leg of venison | |||||
| Red cabbage | |||||
| Boiled potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Apple cobbler | |||||
| Coffee | |||||
| DINNER | |||||
| Chicken soup, Piedmontaise | |||||
| Pim olas Radishes | |||||
| Black bass, Heydenreich | |||||
| Sweetbreads, poulette | |||||
| Roast leg of venison | |||||
| Red cabbage | |||||
| Boiled potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Apple cobbler | |||||
| Coffee | |||||
Eggs, Marlborough. Place four poached eggs on four pieces of anchovy toast, cover with sauce Périgueux, and lay a strip of broiled bacon across each.
Chicken soup, Piedmontaise. Mix a pint of chicken broth with a pint of purée of tomato soup, add a quarter pound of macaroni cut in one-quarter inch pieces, and the breast of a boiled chicken cut in small squares.
Black bass, Heydenreich. Place two black bass in a buttered pan, and season with salt and fresh-ground black pepper. Chop three ounces of salted almonds, and mix with one-quarter pound of chopped fresh mushrooms, three ounces of butter, and some chopped parsley. Spread over the fish, and bake in oven for twenty minutes. Pour the juice of two lemons over the fish, and serve from the pan in which it was baked.