Potage Mexicaine. Mix one quart of purée of tomato soup with one pint of well-seasoned consommé tapioca.
Fillet of turbot, Tempis. Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds.
Scrambled eggs, Pluche. Scrambled eggs with chopped herbs; such as parsley, chervil and chives.
AUGUST 1
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Eggs à la Patti | ||||
| Waffles with maple syrup | Stewed tripe, Blanchard | ||||
| Ceylon tea | Puff paste roses | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Alexandria | |||||
| Lyon sausage Antipasto | |||||
| Boiled brook trout, mousseline | |||||
| Potatoes, nature | |||||
| Roast saddle of mutton, currant jelly, mint sauce | |||||
| String beans in butter | |||||
| Broiled tomatoes | |||||
| Escarole and chicory salad | |||||
| Soufflé au fromage | |||||
| Coffee | |||||
Eggs à la Patti. Make a chicken hash in cream and put on a platter. Lay four poached eggs on top, and one slice of truffle on top of each egg. Pour sauce Madère around the hash.
Puff paste roses. Roll out some puff paste about one-eighth inch thick, and cut with a star cutter. Brush over with a little water, and fold the points of the stars to the center. Bake, and when nearly done dust with powdered sugar, and return to oven to finish baking. The cakes will puff up like a rose. Fill with jelly and serve.
Consommé Alexandria. Add one cupful of boiled white meat of chicken, cut in small dices, to three pints of consommé brunoise.
Orange or lemon brandy, for flavoring. Peel very thin the yellow outside from oranges or lemons. The inner white skin is not good. Crush with a little granulated sugar. Put in a bottle and cover with strong brandy. In the same manner can be prepared the kernels of cherries, plums, apricots or peaches. Pound the kernels slightly before putting them in the brandy.