Chicken, Diva. Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a suprême sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.
Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.
Suprême sauce. Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entrée dishes.
Potage Cambridge (soup). Melt three ounces of butter in vessel, add two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of purée of tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms sauté in butter. A pony of dry sherry wine may be added if desired.
Strawberry ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.
NOVEMBER 14
| BREAKFAST | LUNCHEON | ||||
| Grapefruit with vanilla sugar | Green onions | ||||
| Finnan haddie in cream | Radishes | ||||
| Puff paste crescents | Eggs ministerielle | ||||
| Oolong tea | Vermicelli aux croutons | ||||
| Cold asparagus, mustard sauce | |||||
| Cup custard | |||||
| Coffee | |||||
| DINNER | |||||
| Clam chowder, Manhattan style | |||||
| Queen olives | |||||
| Fillet of sole, Marguery | |||||
| Omelet with spinach | |||||
| Broiled fresh mushrooms | |||||
| Coffee ice cream | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Puff paste crescents. Two pounds of flour, one pound of butter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.
Stock for soup. Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.