Fillet of pompano, Pocharde. Cut four fillets of Florida pompano. Or Pacific pompano may be used. The latter are much smaller. Put the fish in a buttered pan, and season with salt and pepper. Add one-half glass of claret, one-half glass of white wine, and one-half cup of fish broth. Boil until done. In a sauce pan put one table spoonful of flour and place on stove. When hot add the broth in which the fish were cooked, and boil for five minutes. Then bind the sauce with the yolks of two eggs mixed with one-half cup of cream and one ounce of butter. Whip well and strain over the fish.
OCTOBER 16
| BREAKFAST | LUNCHEON | ||||
| Baked apples in cream | Casawba melon | ||||
| Boiled eggs | Eggs Mollet, à l'aurore | ||||
| Dry toast | Sweetbreads, Saint Mondé | ||||
| Coffee | Lettuce salad | ||||
| Mince pie | |||||
| American cheese | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage grenade | |||||
| Salted almonds | |||||
| Écrevisses Georgette | |||||
| Roast leg of mutton, mint sauce | |||||
| String beans | |||||
| Mashed potatoes | |||||
| Tomato salad | |||||
| French pastry | |||||
| Coffee | |||||
Eggs Mollet, à l'aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.
Sweetbreads, Saint Mondé. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.
Potage grenade. Cut in thin slices, the size of a silver quarter, two turnips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consommé, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.
Écrevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Écrevisses Voltaire.
Écrevisses Voltaire. Boil two dozen écrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.