Puff paste (feuilletage). Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible. Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough. Brush off the flour and fold in three. Roll out again to the same thickness as before and repeat the folding. Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again. The paste will then have six turns in all, and after a little rest it can be used.
Brown gravy. One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madère, etc.
NOVEMBER 15
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Shrimp salad | ||||
| Grape-nuts with cream | Lamb chops | ||||
| Yarmouth bloaters | Julienne potatoes | ||||
| Rolls | French string beans | ||||
| Coffee | Chocolate macaroons | ||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters on half shell | |||||
| Onion soup au gratin | |||||
| Salted pistachio nuts | |||||
| Whitefish, maître d'hôtel | |||||
| Sweetbreads braisé, au jus | |||||
| Purée St. Germain | |||||
| Olivette potatoes | |||||
| Roast leg of lamb, mint sauce | |||||
| Romaine salad | |||||
| Pineapple punch | |||||
| Lady fingers | |||||
| Coffee | |||||
Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.
Grape-nuts with cream. Serve as prepared in package. Cream and powdered sugar separate.
Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maître d'hôtel sauce, quartered lemons and parsley.
Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.
Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.