Scrambled eggs with smoked salmon. Cut a half pound of raw smoked salmon in thin slices. In a casserole put the salmon with two ounces of butter, and heat through. Then add ten beaten eggs, one-half cup of cream, a little salt and pepper; and scramble in the usual manner.
Terrine de foie gras en aspic. Use small round individual moulds; or a large one for six people; as desired. Melt a little meat jelly just so it will run, but do not have it hot. Put a little in the bottom of each mould and set in the ice box to become firm. Cut the foie gras out of the terrine with a soup spoon, which should be dipped in hot water for each cut so as to give a nice smooth surface. Put a layer of foie gras in the bottom of the moulds, cover with a little more jelly, set in ice box again to become cool, and then repeat until the moulds are full. For serving dip the form in hot water for a second, and turn out on a napkin on a platter. Garnish with parsley in branches.
Shirred eggs, Niçoise. Shirr some eggs, and before serving pour some tomato sauce, or purée, over the white of the eggs.
Sweetbreads, Marigny. Garnish some braised sweetbreads with an artichoke bottom filled with French peas, for each person. Serve sauce Madère.
Cream of flageolet beans. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and heat through. Then add one pint of chicken broth, one pint of milk, and two cans of French flageolet beans. Boil for thirty minutes, strain through a fine sieve, and put back in the casserole. Bring to a boil, season with salt and Cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and three ounces of sweet butter. Strain again, and serve.
Sea bass, Montebello. Cut the fillets from a sea bass in the same manner as a fillet of sole. Spread a layer of fish forcemeat (see [Bass Timbale]) over them, season well, and fold the fillets. Put in a buttered pan, add one-half cup of fish stock or broth, one-half glass of white wine, cover with buttered paper, and cook in oven for fifteen minutes. Place on a platter, and cover with a mixture of two-thirds Béarnaise sauce and one-third tomato sauce. Garnish with fleurons.
Roast tenderloin of beef, vert pré. Roast a tenderloin of beef, and place on a platter. Garnish with French string beans in butter, and Julienne potatoes. Pour a little sauce Madère over the tenderloin; and also serve sauce separate.
JULY 25
| BREAKFAST | LUNCHEON | ||||
| Cantaloupe | Matjes herring, Krasnapolsky | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Cheese straws | ||||
| Ceylon tea | Broiled squab on toast | ||||
| Asparagus, Hollandaise | |||||
| Roquefort cheese with crackers | |||||
| Mixed fruit | |||||
| Coffee | |||||
| DINNER | |||||
| Rice soup, à l'Allemande | |||||
| Salted almonds | |||||
| Sand dabs, meunière | |||||
| Saddle of lamb, jardinière | |||||
| Romaine salad | |||||
| Pear cobbler | |||||
| Assorted cakes | |||||
| Coffee | |||||