Eggs Chambord. Poached eggs on toast, covered with sauce Chambord.
Sauce Chambord. Put in a casserole the head of a salmon cut in small pieces. Add three ounces of butter, one sliced carrot, one onion, a little parsley in branches, one bay leaf, four cloves, one spoonful of whole black peppers, one clove of garlic, and a little salt. Simmer until the head is cooked, then add one pint of claret and reduce until nearly dry. Then add one quart of fish broth or stock and boil for ten minutes. Thicken with two ounces of butter and one ounce of flour kneaded together, mix well, add two tablespoonfuls of anchovy essence, and boil for five minutes. Strain through a fine sieve, put back in casserole, bring to a boil, add two ounces of fresh butter, whip well, and season with salt and Cayenne pepper. Strain through fine cheese cloth. Serve with fish or eggs.
Macaroni Caruso. Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms sauté in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese. Also serve grated cheese separate.
Potage Plessy. Slice ten onions very fine, and put in a casserole with a quart of water, bring to a boil, and then drain. Heat three ounces of butter in a casserole, then add two ounces of flour and two quarts of bouillon, and stir well. Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter.
AUGUST 31
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Cantaloupe | ||||
| Baked beans, Boston style | Eggs Bernadotte | ||||
| Boston brown bread | Calf's head, vinaigrette | ||||
| Coffee | Plain boiled potatoes | ||||
| German prune cake | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Montglas | |||||
| Dill pickles | |||||
| Boiled striped bass, Indian soy sauce | |||||
| Chicken sauté, Alsacienne | |||||
| Peas à la Française | |||||
| Chicory salad, Escoffier dressing | |||||
| Floating island | |||||
| Macaroons | |||||
| Coffee | |||||
Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.
Potage Montglas. Mix one pint of purée of tomatoes with one quart of Consommé sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.
Boiled striped bass, Indian soy sauce. Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.