Pâté de foie gras. (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly and parsley in branches. Let the pâté de foie gras stand in ice box a few hours before opening and serving.
Lyon sausage. A kind of imported beef sausage. Slice thin.
Stuffed eggs. Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet butter and pass through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with butter, and some poppy or celery seeds, etc. Also with any kind of purée, such as purée of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.
Sardines. Serve cold with quartered lemons, on lettuce leaves.
Sliced tomatoes. Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.
NOVEMBER 17
| BREAKFAST | LUNCHEON | ||||
| Baked apples | Grapefruit with cherries | ||||
| Boiled eggs | Steak and kidney pie | ||||
| Toast | Cream cheese | ||||
| Coffee | Maryland beaten biscuits | ||||
| DINNER | |||||
| Consommé Madriléne | |||||
| Ripe California olives | |||||
| Sand dabs, meuniére | |||||
| Butterball duck with currant jelly | |||||
| Fried hominy | |||||
| French endive salad | |||||
| Asparagus, Hollandaise | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Grapefruit with cherries. Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top.
Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins.