Poached eggs, Périgordine. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Périgordine.
Consommé Inauguration. Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consommé.
Mousse d'écrevisses. Remove the shells from three lobsters and two dozen écrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the écrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little écrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour écrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of écrevisses may be used instead.
Écrevisse sauce. Melt two tablespoonfuls of écrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few écrevisse tails.
JULY 29
| BREAKFAST | LUNCHEON | ||||
| Grapes | Herring salad | ||||
| Griddle cakes, maple syrup | Hot tomato broth | ||||
| Coffee | Eggs, Suzette | ||||
| Cold tongue, meat jelly | |||||
| Beet salad | |||||
| Peach cobbler | |||||
| Anisette cakes Coffee | |||||
| DINNER | |||||
| Potage McDonald | |||||
| Radishes | |||||
| Kingfish, Argentine | |||||
| Small sirloin steak, à la Russe | |||||
| Summer squash | |||||
| Cauliflower, Hollandaise | |||||
| Potato croquettes | |||||
| Sliced tomatoes | |||||
| Orange basket | |||||
| Assorted cakes Coffee | |||||
Herring salad. Soak two salted herrings in cold water for an hour, then remove the skin and cut out the bones. Slice in thin slices, and mix with one quart of potato salad.
Hot tomato broth. Chop three pounds of shin or lean beef. Mix with the whites of six eggs and one dozen tomatoes chopped very fine. Stir well, and add slowly one gallon of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese cloth, season with salt and pepper. Serve either hot or cold.
Eggs, Suzette. Bake four medium-sized potatoes, cut off the tops, and scoop out the insides. Mash half of the potato that has been removed, add a little butter, season with salt and pepper, and put back in the bottom of each potato shell. Break an egg in each, cover with well-seasoned cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in medium-hot oven for ten minutes.