Goose liver sauté. Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entrée dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entrée.
Goose liver sauté aux truffes. Put goose liver sauté in chafing dish and cover with sauce Périgord.
Sauce Périgord. Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.
DECEMBER 7
| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Mariniert herring | ||||
| Baked beans, Boston style | Boiled potatoes | ||||
| Boston brown bread | Rolls | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Chicken okra soup | |||||
| Salted pecans | |||||
| Fillet of sole, Normande | |||||
| Roast ribs of beef | |||||
| Asparagus, Hollandaise | |||||
| Brabant potatoes | |||||
| Bijou salad | |||||
| Hazelnut ice cream | |||||
| Alsatian wafers | |||||
| Coffee | |||||
Corn bread. One-half pound of yellow corn meal, one-half pound of flour, one teaspoonful of baking powder, three eggs, one ounce of melted butter, one teaspoonful of salt, one pint of milk and one-half cup of boiling water. Pour the boiling water over the corn meal and allow it to become cold. Beat the yolks of the eggs and add to the corn meal, then add the milk, flour and the baking powder, salt and melted butter. Mix and then add the whites of the eggs beaten very stiff. Pour into a shallow well-greased pan and bake in a hot oven for about twenty-five minutes.
Boston brown bread. One pound of rye flour, one pound of Graham flour, two pounds of corn meal, one pound of wheat flour, one quart of molasses, one and one-half quarts of milk, two ounces of salt and three ounces of baking powder. Put all the flour and the baking powder in one vessel, then add the molasses, milk and salt and make a soft dough. Fill brown bread moulds about three-fourths full, put in steam cooker for three and one-half hours, then remove from steam and bake in oven for twenty minutes.
Chicken okra soup. Remove the breast from a raw fowl, and with the remainder make a chicken broth. Cut the breast in small dices, put in vessel with a chopped onion and a chopped green pepper and a small piece of butter, simmer till onion is soft, then add the chicken broth, two peeled tomatoes cut in small dices, or some canned tomatoes, salt and pepper. Let boil slowly for one-half hour, then add one pound of okra cut in pieces three-quarters of an inch in length, and cook until okra is soft. Add one teaspoonful of Worcestershire sauce and a cup of boiled rice and serve with chopped parsley. If desired a slice of ham may be cut in small squares and added at the same time as the chicken breast.