String bean and tomato salad. Equal parts of fresh-boiled cold string beans and peeled and quartered tomatoes. Put the beans around the edge of a salad bowl and the tomatoes in the center. Serve with French dressing and fresh-chopped parsley.
Macaroni soup with leeks. Slice six stalks of leek very thin, and put in casserole with three ounces of butter. Simmer until the leeks are cooked; then add two quarts of bouillon, stock or chicken broth; and bring to a boil. Then add six ounces of macaroni that has been boiled in salted water for fifteen minutes and then cut in pieces one inch long. Boil again for fifteen minutes, and season with salt and pepper. It is ready to serve when the macaroni is soft. Serve grated cheese separate.
Fillet of flounder, Chilienne. Put four fillets of flounder in a flat buttered baking dish, season with salt and pepper, lay four parboiled oysters on top of each fillet, and cover all with sauce Créole. Sprinkle with grated cheese and bread crumbs, put small bits of butter on top, and bake in oven for thirty minutes. Serve in the same dish, sprinkled with chopped parsley.
Stuffed egg plant. Three tablespoonfuls of sweet butter, one-half cupful of fresh bread crumbs, one cup of bouillon, the breast or leg of a cooked chicken chopped very fine, one egg, one-half glass of white wine, one pony of sherry wine, one tablespoonful of flour; and for seasoning use salt and pepper, and a little grated nutmeg, if desired. Cut three egg plants in two lengthwise, and scoop out the centers, leaving the shell a half inch thick. Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant. Season, fill the egg plant shells, sprinkle with fresh bread crumbs, put small bits of butter on top, set in pan with a spoonful of olive oil, pour in the rest of the bouillon and white wine, and bake in a moderate oven. Serve on hot dishes, with the following sauce. Heat one spoonful of flour with one spoonful of butter, add the sherry wine and a cupful of the broth from the pan in which the egg plant was baked, and cook for five minutes. Pour the sauce around the egg plant.
Asparagus tips in cream. Make half a pint of cream sauce, and season well. Heat a can of asparagus tips in its own water; drain, lay in a deep vegetable dish, and pour the cream sauce over them.
SEPTEMBER 7
| BREAKFAST | LUNCHEON | ||||
| Fresh grapes and apricots | Herring salad, Moscovite | ||||
| Oatmeal with cream | Eggs, Germaine | ||||
| Crescents | Lamb chops sauté, aux fines herbes | ||||
| Chocolate with whipped cream | Peas and shallots in cream | ||||
| Mashed potatoes au gratin | |||||
| Lemon pie, special | |||||
| Coffee | |||||
| DINNER | |||||
| German carrot soup | |||||
| Salami Green olives Celery | |||||
| Sand dabs, Gaillard | |||||
| Braised beef, comfortable | |||||
| Green corn | |||||
| Potato croquettes | |||||
| Romaine salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Herring salad, Moscovite. Soak half a dozen salted herrings in cold water for two hours. Then skin them, remove the bones, slice very thin, and place on a china platter. Chop two pickled beets, and place around the herring. Chop separately the whites and yolks of two hard-boiled eggs, and place on top of the herring. Pour the following dressing over all: Put in a bowl two spoonfuls of fresh-grated horseradish, a little salt and fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and a little chopped cloves and parsley. Mix well.
Eggs, Germaine. Broil four large heads of fresh mushrooms and place them on four small round pieces of toast. Put a poached egg on top of each mushroom; and cover with sauce Colbert, to which has been added a little chopped tarragon.