Omelette Impératrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet.
Purée of white bean soup, Allemande. Make a purée of white beans as described [elsewhere]. Add four Frankfort sausages, peeled and cut in thin slices.
Sugar-cured ham glacé. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.
Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.
AUGUST 24
| BREAKFAST | LUNCHEON | ||||
| Sliced bananas with cream | Cantaloupe | ||||
| Browned corned beef hash | Eggs, Opéra | ||||
| Rolls | Spring lamb Irish stew | ||||
| Coffee | French pastry | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé with Italian paste | |||||
| Lyon sausage | |||||
| Stewed striped bass, Américaine | |||||
| Hollandaise potatoes | |||||
| Roast chicken | |||||
| Succotash | |||||
| Cauliflower, Polonaise | |||||
| Hearts of lettuce salad | |||||
| Corn starch blanc mange with berries | |||||
| Macaroons | |||||
| Demi tasse | |||||
Eggs, Opéra. Garnish some shirred eggs on one side with asparagus tips in butter, and on the other side with chickens' livers sauté au Madère.
Consommé with Italian paste. Boil some Italian paste in salted water for eight minutes. Then drain off water, and cool the paste in cold water. Serve in hot consommé, with grated cheese separate.
Stewed striped bass, Américaine. Cut four pounds of striped bass in pieces two inches thick. Put them in a buttered sauté pan with an onion chopped fine; season with salt and pepper, add a glassful of white wine, and one quart of canned tomatoes just as they come from the can; and a bouquet garni. Cover, and simmer for half an hour. Then remove the fish to a platter, take out the bouquet garni, and reduce the broth one-half. Add, little by little, three ounces of sweet butter, stir until the butter is melted, add a little chopped parsley, and pour over the fish.