Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.
Calf's liver and bacon. Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maître d'hôtel sauce, and garnish with lemon and parsley.
Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.
Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.
Cardons à la moelle. Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.
DECEMBER 1
| BREAKFAST | LUNCHEON | ||||
| Preserved figs with cream | Cold fillet of sole, Raven | ||||
| Force with cream | Spring lamb Irish stew | ||||
| Dry toast | Cream puffs | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Consommé Sévigné | |||||
| Salted Brazil nuts | |||||
| Sweetbreads braisé, Pompadour | |||||
| Château potatoes | |||||
| Terrine de foie gras à la gelée | |||||
| Hearts of romaine, Roquefort dressing | |||||
| Meringue à la crème, Chantilly | |||||
| Coffee | |||||
Cold fillet of sole, Raven. Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.
Consommé Sévigné. White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil.