Cauliflower au gratin. Put some dry, boiled cauliflower on a buttered dish, cover with well-seasoned cream sauce, sprinkle with grated Parmesan cheese, put a little butter on top and bake in oven until brown.
Potatoes Laurette. To a cup of boiling water add one ounce of butter and stir in one-half cup of sifted flour, mixing it well. Allow to cool slightly and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potato that has been passed through a sieve. Roll in flour in the form of a pencil and about two inches long, dip in egg and bread crumbs, and fry in swimming fat or lard. Serve on a napkin.
Cole slaw. Slice the leaves of a white cabbage very fine. Put in salad bowl and use dressing as desired. See [salad dressings].
Chocolate ice cream. Prepare the same as vanilla ice cream, but in place of the vanilla bean use two ounces of cocoa, or two ounces of melted chocolate.
NOVEMBER 6
| BREAKFAST | LUNCHEON | ||||
| Scrambled eggs with ham | Canapé of sardines | ||||
| Stewed fruits | Fried smelts, Tartar sauce | ||||
| Coffee | Broiled lamb chops | ||||
| Stewed celery in cream | |||||
| French fried potatoes | |||||
| Vanilla custard pie | |||||
| DINNER | |||||
| Tuna fish salad | |||||
| Chicken broth in cups | |||||
| Queen olives | |||||
| Roast capon, au cresson | |||||
| French peas | |||||
| Parisian potatoes | |||||
| Lettuce salad, egg dressing | |||||
| Fancy ice cream | |||||
| Lady fingers | |||||
| Coffee | |||||
Scrambled eggs with ham. Boiled ham cut in small dices and one small piece of butter. Put in vessel and add scrambled eggs. See [plain scrambled eggs].
Canapé of sardines. Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.
Fried smelts. Season the smelts, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming fat and serve on napkin with fried parsley and lemons quartered. Sauce separate.