Breast of chicken with figs. Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consommé, and used instead, if desired.
SEPTEMBER 23
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Grapefruit en supreme | ||||
| Griddle cakes with maple syrup | Eggs Belley | ||||
| Rolls | Roast loin of pork, apple sauce | ||||
| Coffee | Fried sweet potatoes | ||||
| Cold artichokes, mayonnaise | |||||
| Camembert cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Chicken broth, San Remo | |||||
| Celery | |||||
| Oysters, Victor Hugo | |||||
| Small tenderloin steak, Cercle Militaire | |||||
| Peas in cream | |||||
| Pont Neuf potatoes | |||||
| Chiffonnade salad | |||||
| Philadelphia vanilla ice cream | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Eggs Belley. Slice some smoked beef very fine, parboil, and add to plain scrambled eggs, with a little chopped chives.
Chicken broth, San Remo. Make two quarts of plain chicken broth, add to it one-half cup of sliced soft-boiled carrots, and one cup of boiled rice. Serve grated cheese separate.
Oysters, Victor Hugo. Season two dozen oysters on the half shell with salt and pepper. Put in a bowl one cupful of fresh-grated horse radish, a little chopped parsley, one-half cup of fresh bread crumbs, one spoonful of grated cheese, and one spoonful of butter. Mix well, and spread over the oysters. Put in oven to bake, and when done serve in the same shells. Serve one-half lemon to each person.
Small tenderloin steak, Cercle Militaire. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil. Broil in the same manner, and at the same time, four whole lamb kidneys. When done place the steaks on a platter with the kidneys on top. Boil four artichokes, remove the leaves, and toss the bottoms in a sauté pan with a little butter. Season with salt and pepper, and use to garnish the steaks. Heat two ounces of butter in a sauté pan, add six chopped shallots, when hot add a piece of lemon and a little chopped parsley, and pour over the kidneys and steaks.