Broiled oysters with bacon. Drain the juice from two dozen large oysters, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, place in a thin-wired special oyster broiler, sprinkle with olive oil, and broil. When done, place on four pieces of buttered toast, put a spoonful of maître d'hôtel butter on top, and two strips of broiled bacon on top of all. Serve with lemons cut in half, and parsley in branches.
Pig's knuckles and sauerkraut. If fresh pig's knuckles are used salt must be added to the water; with salted knuckles it is unnecessary. Put the knuckles in a kettle filled with cold water, and bring to a boil. Skim, then add one onion, one carrot, one leek, one branch of celery, and a bouquet garni. Boil slowly until soft. Place on a platter and garnish with sauerkraut.
Ditalini soup à la royal. Ditalini is a species of macaroni, prepared in small pieces. Bring two quarts of chicken broth to a boil, add one-half pound of ditalini, and boil until the paste is soft. Then bind the soup with the yolks of three eggs mixed with half a pint of cream. Season well with salt and pepper, and serve at once. Serve grated cheese separate.
Sand dabs, Carnot. Place four cleaned and well seasoned sand dabs in a buttered pan, add one-half glass of white wine and one-half cup of fish stock; cover, and cook. When done place on a platter and pour a white wine sauce over the fish. Garnish with small patties filled with oyster crabs.
Oyster crab patties. Wash one-half pint of oyster crabs, and drain well. Put the crabs in a sauté pan with one ounce of butter, season with salt and pepper, and toss over the fire for five minutes. Then add a pony of sherry wine, and simmer for two minutes. Then add one-half cup of cream sauce, or white wine sauce, and fill the patties. Serve hot. For garnishing fish, make very small patties. If served as a fish course, serve on a platter garnished with parsley in branches.
Larded tenderloin of beef, Sigurd. Roast a larded tenderloin of beef, place on a platter, and garnish one side with stuffed tomatoes Créole; and the other side with potato croquettes. Serve sauce Périgueux separate.
Black cake (Christmas cake). One pound of butter, one pound of sugar, one pound of flour, ten eggs, one-half pint of brandy, three pounds of currants, one pound of citron, two pounds of seeded raisins, one-half pound of orange-peel, one-quarter pound of molasses, one-half ounce of powdered cloves, one-half ounce of ginger, one ounce of allspice, one-half ounce of cinnamon, and the rind and juice of two lemons. Mix thoroughly and bake.
SEPTEMBER 17
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Cold consommé in cups | ||||
| Boiled eggs | Poached eggs, Dauphine | ||||
| Buttered toast | Broiled squab on toast | ||||
| English breakfast tea | Sauté potatoes | ||||
| Lorenzo salad | |||||
| Camembert cheese with crackers | |||||
| Kalte Schahle | |||||
| DINNER | |||||
| California oysters on half shell | |||||
| Cream of corn and onions | |||||
| Queen olives Radishes | |||||
| Boiled salmon, Badu-Cah | |||||
| Parisian potatoes with parsley | |||||
| Roast turkey, cranberry sauce | |||||
| Corn fritters, Susan Jones | |||||
| Peas Endives salad | |||||
| Vanilla ice cream | |||||
| Seed biscuits | |||||
| Demi tasse | |||||
Poached eggs, Dauphine. Lay some poached eggs on toast and garnish with asparagus tips. Pour over the eggs some sauce Madère, to which has been added some sliced French mushrooms.