FEBRUARY 2
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Smoked goosebreast | ||||
| Boiled eggs | Tomcods, meunière | ||||
| Dry toast | Broiled fresh spareribs, with lentils | ||||
| Coffee | Vanilla bavarois, with Bar le Duc | ||||
| Cookies | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Doria | |||||
| Scallops, Jerusalem | |||||
| Spring lamb tenderloin, Thomas | |||||
| Fried egg plant | |||||
| Chicory and escarole salad | |||||
| Homemade apple pudding | |||||
| Coffee | |||||
Tomcods, meunière. Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons. Put four ounces of butter in the pan and cook to the color of a hazelnut. Pour the butter over the fish, garnish with quartered lemon and parsley in branches.
Broiled spareribs with lentils. Broil some spareribs and place on platter. Garnish with lentils, and serve with a border of Madeira sauce.
Lentils. Soak two pounds of lentils in cold water for six hours, then put on fire with one quart of water, a pinch of salt, one ham bone, one carrot, one onion and a bouquet garni. Boil for about two hours, when the lentils should be soft; remove the vegetables and the bouquet, and drain off the water. Then chop two large onions very fine, put in casserole with three ounces of butter, cover, and simmer until done. Add the lentils and a cup of brown meat gravy, some chopped parsley and ground pepper, simmer for twenty minutes, and serve hot.
Lentil salad. Take some of the boiled lentils, before the onions and brown gravy have been added, and serve with French dressing.
Vanilla Bavarois with Bar le Duc. Bar le Duc is a currant jelly made in the village of Bar le Duc, France. There are two kinds, red and white. Make a vanilla bavarois, place on platter, and pour some red Bar le Duc around the base.
Homemade cookies. Work one-quarter pound of butter and one-quarter pound of sugar together until creamy, then add three eggs, one by one, and whip well. Then add one-quarter pound of sifted flour and some flavoring, preferably the rind of a lemon. Dress the batter in fancy, or plain round, shapes, on a buttered pan, and bake in a quick oven.