Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.
OCTOBER 21
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Grapefruit à la rose | ||||
| Ham and eggs | Eggs, ministerielle | ||||
| Rolls | Beef goulash, Hungarian style | ||||
| Coffee | Mince pie | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Diane | |||||
| Chow chow Salted almonds | |||||
| Sole Déjazet | |||||
| Roast chicken | |||||
| Summer squash | |||||
| Château potatoes | |||||
| Lettuce salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consommé. Add some dry sherry wine and a little Cayenne pepper before serving.
Sole Déjazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.
OCTOBER 22
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Hors d'oeuvres assorted | ||||
| Omelette with chipped beef | Smoked black Alaska cod in cream | ||||
| Rolls | Lamb kidneys en pilaff | ||||
| Coffee | Mashed potatoes | ||||
| Camembert cheese | |||||
| Almond biscuits | |||||
| Coffee | |||||
| DINNER | |||||
| California oysters on half shell | |||||
| Potage Livonien | |||||
| Olives Salted pecans | |||||
| Alsatian fish | |||||
| Roast ribs of beef | |||||
| Canned asparagus, Hollandaise | |||||
| Rissolées potatoes | |||||
| Escarole salad | |||||
| Lemon pie, special | |||||
| Coffee | |||||
Potage Livonien. In a casserole put one onion chopped fine, and three ounces of butter. Simmer until yellow. Then add one-quarter of a pound of sliced sorrel and one-half pound of sliced spinach. Simmer again for ten minutes. Then add one quart of chicken broth and one large cup of cream sauce. Boil one-half hour. Season well, and serve.