Hare soup, Uncle Sam. Cut the saddle and hind legs from a large Belgian hare, and put the remainder in a roasting pan with two sliced onions, one carrot, one stalk of leek, one-half stalk of celery, a few pepper berries, two cloves, three bay leaves, two sprigs of thyme, and three ounces of butter. Season with salt and pepper, and put in oven and roast until done. Then sprinkle with three spoonfuls of flour, and roast again until the flour is brown. Then put in a casserole with two gallons of water and a little salt and one pound of lentils, and boil for four hours. Then force all that is possible through a fine sieve. Roast the legs and saddle of the hare, and cut the meat in half-inch squares. Put the strained soup back in the casserole, bring to a boil, add the cut-up hare meat and one glassful of sherry wine, and season if necessary with salt and Cayenne pepper.
Crêpes Suzette. Make some French pancakes, as thin as possible. Then make a cream with one-half pound of sweet butter, one-half pound of sugar, the grated peel of two oranges, and a dash of brandy or kirschwasser. Mix the sugar and butter to a light cream, then add the liquor and orange, and mix thoroughly. Spread some of the cream over each pancake, and then fold in the form of an English pancake. Place them in a chafing dish, pour two ponies of brandy or kirschwasser over them, and light just before serving.
OCTOBER 6
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Grapefruit en surprise | ||||
| Shirred eggs | Eggs, Sara Bernhardt | ||||
| Rolls | Fried pig's feet, tomato sauce | ||||
| Coffee | Château potatoes | ||||
| Apple pie | |||||
| Coffee | |||||
| DINNER | |||||
| Blue Point oysters | |||||
| Consommé with noodles | |||||
| Celery Radishes | |||||
| Fillet of halibut, Pondicherry | |||||
| Roast chicken | |||||
| Chestnuts Boulettes | |||||
| Artichokes, Hollandaise | |||||
| Potato croquettes | |||||
| Endive salad | |||||
| Vanilla ice cream | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top.
Consommé with noodles. Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consommé. Serve grated cheese separate.
Fillet of halibut, Pondicherry. Place four fillets of halibut in a sauté pan, season with salt and pepper, add one-half cup of fish broth and one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Heat two ounces of butter in a casserole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain. Then put the sauce back in the casserole, add two ounces of sweet butter, and when the butter is melted pour the sauce over the fish.
Chestnuts Boulettes. One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.