Sauce piquante. Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley.
Fried egg plant. Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley.
Purée of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira.
Purée of game, St. Hubert. Add to above soup some square cut pieces of roasted game, before serving.
Stewed celery, au Madère. Wash well and cut the celery stalks in pieces one inch long. Parboil in salt water, cool, and put back to boil in enough stock to cover. When nearly done drain off most of the stock, add a cup of brown gravy, and boil until soft. Salt and pepper, and add a little dry sherry or Madeira before serving.
Paille potatoes (straw). Cut in thin strips like straws the full length of the potato. Fry in very hot lard, serve in napkin, and salt when first removed from fat.
Fancy macaroons. Mix one pound of almond paste, three-quarters of a pound of powdered sugar, the whites of five eggs and one spoonful of flour. Put in pastry bag with a fancy tube and squeeze the paste through, about the size of a half dollar. Put half of a glacé cherry on top and let stand over night in a dry place. Bake in oven for ten minutes.
NOVEMBER 19
| BREAKFAST | LUNCHEON | ||||
| Stewed apples | Canapé Riga | ||||
| Pettijohns with cream | Planked smelts, en bordure | ||||
| Ham and eggs | Sirloin steak, sauce Colbert | ||||
| Dry toast | Haricots panachés | ||||
| Oolong tea | Lettuce and tomato salad | ||||
| Pistache éclairs | |||||
| Coffee | |||||
| DINNER | |||||
| Potage santé | |||||
| Salted pecans | |||||
| Crab meat, au beurre noisette | |||||
| Roast tame duckling, apple sauce | |||||
| Corn fritters and potato croquettes | |||||
| Waldorf salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||