Scrambled eggs, Norwegian. Make four pieces of anchovy toast, put some plain scrambled eggs on top, and lay some fillets of anchovies crosswise over the eggs.
Honeycomb tripe sauté, aux fines herbes. Cut three pounds of boiled tripe in strips, put in a sauté pan with four ounces of butter, season with salt and pepper, and cook over a quick fire. When nearly crisp add parsley, chives and chervil, all chopped fine; and serve in a deep dish. Serve quartered lemons on a platter, on a napkin, separate.
Potage Navarraise. Heat two ounces of butter in a casserole, add a spoonful of flour, and cook until golden yellow. Then add one quart of consommé and one pint of tomato sauce, or tomato purée; season with salt and pepper, boil for ten minutes, and strain. Boil one-half pound of vermicelli in salted water until soft, and add to the soup. Serve grated cheese separate.
Oysters en brochette. Cut the beard, or gills, from two dozen large oysters. Broil twelve slices of bacon, and cut them in three pieces each. Take a silver or steel skewer and put a slice of bacon on it, then an oyster, then bacon, then an oyster, and so continue until the skewer is full. Season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done, serve on a platter with maître d'hôtel sauce, and garnish with lemons cut in four, and parsley in branches.
Oysters en brochette, à la diable. The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a tablespoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs, and then broil. Serve with maître d'hôtel sauce over the oysters, and devil sauce separate.
Crusts with peaches (croute aux pêches). Stew a dozen nice peaches (see [index]). Cut a dozen slices of bread about one-half inch thick, and in round shape, about three inches in diameter. Butter them, put on a pan, and roast in the oven; turning over so they will become brown on both sides. Place on a platter, set a peach on top of each crust, and pour its own syrup, to which has been added a little kirschwasser, over all.
Crusts with pears. Prepare in the same manner as above.
Crusts with apples. Prepare in the same manner as above. Canned fruit may be used if desired, for any of the above.
SEPTEMBER 29
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Canapé of fresh Beluga caviar | ||||
| Oatmeal with cream | Omelet with peas | ||||
| Rolls | Sirloin steak, Saxonne | ||||
| English breakfast tea | Julienne potatoes | ||||
| Lettuce salad | |||||
| Meringue glacée à la vanille | |||||
| Demi tasse | |||||
| DINNER | |||||
| Toke Point oysters, mignonette | |||||
| Consommé Medina | |||||
| Ripe California olives | |||||
| Sand dabs, sauté meunière | |||||
| Roast young turkey, cranberry sauce | |||||
| Baked sweet potatoes | |||||
| Fresh asparagus, Hollandaise | |||||
| Fried egg plant | |||||
| Watercress salad | |||||
| Mince pie | |||||
| Coffee | |||||