Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consommé, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.
Whitefish, maître d'hôtel. Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maître d'hôtel sauce, quartered lemons and parsley.
Purée St. Germain (vegetable). Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The purée should be firm, like mashed potatoes.
NOVEMBER 16
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d'oeuvres variés | ||||
| Malta Vita with cream | Fried fillet of sole, rémoulade sauce | ||||
| Poached eggs on toast | Broiled quail on toast | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | Soufflée potatoes | ||||
| Savarin au fine champagne | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cotuit oysters on half shell | |||||
| Petite marmite Salted almonds | |||||
| Terrapin, Maryland style | |||||
| Roast ribs of beef | |||||
| Stewed tomatoes Mashed potatoes | |||||
| Cold artichokes, mustard sauce | |||||
| English breakfast tea ice cream | |||||
| Assorted cakes Coffee | |||||
Stewed prunes. Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours. The flavor will be better.
Malta Vita. Serve with powdered sugar, and cream, separate.
Hors d'oeuvres variés. (Appetisers assorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold. They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pâté de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.
Caviar. Leave the caviar three hours on ice. Serve in a glass dish. For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet butter separate.