Chicken hash, Victor. Take the white meat of a boiled chicken or soup hen and cut in half inch squares, and half as much fresh-boiled potatoes cut the same way. Chop six shallots very fine and simmer in four ounces of sweet butter, but do not let them become colored. Add the chicken and potatoes, and cover with clear chicken broth. Season with salt, pepper and a little chives, and let simmer for five minutes. Serve in a chafing dish with a sprinkle of chopped chervil on top. Melba toast separate.
DECEMBER 4
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Casaba melon | ||||
| Shredded wheat biscuit with cream | Eggs aromatic | ||||
| English muffins | English lamb chops, XX Century Club | ||||
| Coffee | Lettuce salad | ||||
| Pistache éclairs | |||||
| Coffee | |||||
| DINNER | |||||
| Blue Point oysters | |||||
| Fillet of bass, shrimp sauce | |||||
| Braised beef, Cumberland style | |||||
| Baked Hubbard squash | |||||
| Mashed potatoes | |||||
| Endive salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.
English lamb chops, XX Century Club. Broil the chops, garnish with pimentos stuffed with purée of sweet potatoes. Serve with sauce Madère.
Pistache Éclairs. Same as chocolate éclairs. Cover with pistache icing.
Pistache icing. To white icing add some pistache essence, or orange flower extract, and a little green coloring.
Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.
Shrimp sauce. To some white wine sauce (sauce vin blanc) add some shrimps.