Puff paste basket. Roll out some puff paste about one-quarter inch thick. Cut out the paste with an oval cutter. Wash the tops, and then make a shallow incision in the tops with another oval cutter about one-half inch smaller. Bake. Remove the soft inside paste, and fill with sweetened whipped cream. Make a handle out of some candied angelica, and stick it on the whipped cream, making it look like a basket.
AUGUST 8
| BREAKFAST | LUNCHEON | ||||
| Orange juice | California gray shrimps in shell | ||||
| Kippered Alaska cod in cream | Cold consommé in cups | ||||
| Baked potatoes | Cold sirloin of beef, with meat jelly | ||||
| Rolls | Potato and beet salad | ||||
| Coffee | Schloss cheese with crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Monaco | |||||
| Celery | |||||
| Broiled striped bass, maître d'hôtel | |||||
| Virginia ham glacé, champagne sauce | |||||
| Timbale of spinach | |||||
| Mashed potatoes | |||||
| Watercress salad | |||||
| Strawberry ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Kippered Alaska cod in cream. Kippered Alaska black cod is a delicate smoked fish. Remove the skin, place in a sauce pan and cover with thick cream. Bring slowly to a boil, and let stand for about ten minutes at boiling point. Another method of cooking is to put the fish in a sauté pan, cover with water, and bring to a boil. Then drain off the water, add some cream sauce and a small piece of butter, season with salt and pepper, and boil for five minutes.
Consommé Monaco. Cut one breast of a boiled chicken or fowl and two truffles in small dices. Add to one quart of hot well-seasoned consommé.
Virginia ham, glacé. Soak a Virginia ham in cold water over night. Then put the ham in a large kettle and cover with cold water, bring to a boil, and then set at side of stove and allow to simmer for three hours. The ham is done when the skin is easy to loosen. Then remove the skin, and put the ham in another pot with one quart of sherry wine, and set in oven to bake. Baste continually. After twenty minutes dust the top with powdered sugar, and bake until brown.
Champagne sauce, I. Put two ounces of sugar in a casserole and cook to a brown caramel color, but be careful not to burn. Then add one glass of vinegar and boil until nearly dry. Then add one pint of sauce Madère and boil for ten minutes. Strain, and season well.
II. Put one quart of champagne in a casserole and reduce until nearly dry, then add one pint of sauce Madère, season with salt and Cayenne pepper, boil for ten minutes, and strain.
Timbale of spinach. Pass one pint of freshly-chopped spinach through a fine sieve, season with salt and pepper, add one spoonful of cream sauce and a raw egg, mix well, and put in small buttered timbale moulds. Cook for twenty minutes in bain-marie. Serve as a garnish, or as a vegetable with cream, tomato, or Madeira sauce.