Fillet of sole, St. Malo. Fillet of sole au vin blanc with the addition of lobster sauce with scallops, and lobster and oysters cut in small squares.
Tournedos, Boulanger. Small fillets of beef sauté, with sauce Madère. Garnished with fried calf's brains and artichoke bottoms stuffed with spinach.
Soufflé potatoes. Peel the potatoes to oval shape. Do not wash but wipe with a napkin. Cut lengthwise in strips about an eighth of an inch in thickness. Place in swimming fat or lard that is merely warm and put on fire to get hot. When the potatoes are nearly done they will swim on top of the fat and swell up like little cushions. When all are on top take out and throw into very hot fat to color them. Remove, salt, and serve on napkin.
DECEMBER 3
| BREAKFAST | LUNCHEON | ||||
| Baked apples | Eggs, Tivoli | ||||
| Oatmeal with cream | Miroton of beef, en bordure | ||||
| Butter toast | Cabinet pudding | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Hors d'oeuvre variés | |||||
| Cream of squash | |||||
| Aiguillettes of bass, à la Russe | |||||
| Squab sauté, Tyrolienne | |||||
| Anna potatoes | |||||
| Strawberry ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Corn Muffins. One-half pound of corn meal, one-half pound of flour, two ounces of melted butter, four eggs, one pint of sour milk, one-half cup of molasses, one teaspoonful of soda and one teaspoonful of salt. Sift together the corn meal, flour and salt. Dissolve the soda in the sour milk, add the eggs, well beaten, the molasses, the butter and the sifted ingredients. Beat well and bake in a well-greased muffin pan.
Eggs en Cocotte, Italienne. Put in buttered cocotte dish one raw egg, cover with sauce Italienne, put a little grated cheese and a small piece of butter on top and bake in oven.
Italienne sauce. Chop six shallots very fine and simmer in sauce pan with two ounces of butter. Do not let the shallots become brown or they will lose their flavor. Add some chopped fresh or canned mushrooms (about a can full), and one glass of white wine, and boil until reduced almost dry. Then add one and one-half pints of brown gravy, and boil again for a few minutes. Season with salt and pepper to taste, and sprinkle with chopped parsley. This sauce is used for many entrée dishes.
Endive salad. Endive is a species of chicory salad, originally imported from France. Cut in two lengthwise and lay on platter or individual plates. Serve with a sauce of salt, pepper, and one-fourth tarragon vinegar to three-fourths olive oil. Sprinkle with chopped chervil.