Veal Sauté, Catalane. Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives.
Consommé Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.
Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.
OCTOBER 13
| BREAKFAST | LUNCHEON | ||||
| Oatmeal in cream | Cantaloupe | ||||
| Boiled eggs | Scrambled eggs, Magda | ||||
| Dry toast | Chicken sauté, Josephine | ||||
| Coffee | Asparagus tips, Hollandaise | ||||
| Escarole salad | |||||
| Danish apple cake Demi tasse | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Potage Villageois | |||||
| Lyon sausage Radishes Pickles | |||||
| Fillet of sole, Judic | |||||
| Tenderloin steak, Bernardi | |||||
| Potatoes Sybil | |||||
| Endive salad | |||||
| Fancy ice cream and cakes Coffee | |||||
Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, one-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives.
Chicken sauté, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a sauté pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and sauté. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leaf cut very fine, one-half of a clove, a little parsley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the sauté pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken.
Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cinnamon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and continue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream.
Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consommé, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli and boil for fifteen minutes, or until the vermicelli is done.