Indian soy sauce. Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles.
Chicken sauté, Alsacienne. Cut a chicken in four. Heat one ounce of butter in a sauté pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley.
Escoffier dressing. Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad.
SEPTEMBER 1
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Canapé de sardine | ||||
| Buckwheat cakes | Eggs Grazienna | ||||
| Breakfast sausages | Pork tenderloin, sauce piquante | ||||
| Rolls | Lorraine potatoes | ||||
| Coffee | Dandelion salad | ||||
| Oregon cream cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Fish broth, with whipped cream | |||||
| Chow chow | |||||
| Broiled barracouda, sauce Rougemont | |||||
| Potato brioche | |||||
| Tournedos, Café Julien | |||||
| String beans with tomatoes | |||||
| Escarole salad | |||||
| Strawberries à la mode | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter.
Fish broth with whipped cream. Make a fish broth, serve whipped cream and cheese straws on the side.
Potato brioche. Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored.
Sauce Rougemont (cold). Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard.