Shoulder of mutton, Budapest. Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.
OCTOBER 15
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries and cream | Herring Livonienne | ||||
| Waffles | Eggs en cocotte, Ribeaucourt | ||||
| Honey in comb | Beef tongue, Menschikoff | ||||
| English breakfast tea | Potato salad | ||||
| Roquefort cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of peas, Suzon | |||||
| Celery Radishes Pickles | |||||
| Fillet of pompano, Pocharde | |||||
| Roast tame duckling, apple sauce | |||||
| Fried sweet potatoes | |||||
| Succotash | |||||
| Stewed tomatoes | |||||
| Chocolate ice cream | |||||
| Macaroons | |||||
| Demi tasse | |||||
Herring, Livonienne. Soak two salted herrings in cold water for two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley.
Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes.
Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a platter and garnish with small onions glacé, small vinegar pickles, and Madeira sauce with a few raisins in it.
Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs.
Cream of peas. To one quart of shelled new peas add one pint of chicken broth, and boil until the peas are soft. Strain and return to casserole and add one pint of hot table cream, and, little by little, one large spoonful of table butter. Season with salt and Cayenne pepper.
Cream of peas, St. Germain. Add a head of lettuce to the peas and prepare as above. When strained for the second time add one cup of fresh-boiled new peas to the soup.