Sauce Horose. Two-thirds Hollandaise sauce and one-third tomato sauce mixed.
Tenderloin of beef, Bristol. Roast tenderloin of beef, sauce Madère, garnished with rice croquettes in pear form, purée of green peas and Laurette potatoes.
Rice croquettes. Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.
DECEMBER 17
| BREAKFAST | LUNCHEON | ||||
| Sliced oranges | Consommé Rivoli | ||||
| Boiled eggs | Olives | ||||
| Corn muffins | Kingfish, meunière | ||||
| English breakfast tea | Loin of mutton, charcutière | ||||
| Corn fritters | |||||
| Mashed potatoes | |||||
| Coffee éclairs | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cream of chicken, à la Reine | |||||
| Celery Salted pecans | |||||
| Fillet of sole, Maximilian | |||||
| Roast chicken, Rosabelle | |||||
| Escarole salad | |||||
| Frozen raisin punch | |||||
| Lady fingers | |||||
| Coffee | |||||
Consommé Rivoli. Consommé garnished with carrots cut in half moon shape and boiled in consommé, small chicken dumplings and royal custard also cut in half moon shape.
Kingfish, meunière. Wash and dry the fish and season with salt and pepper. Roll in flour and sauté in pan with butter. When done put on platter and cover with sauce meunière. Garnish with quartered lemons and parsley. See sauce below.
Sauce meunière. This is a butter sauce and is principally used for fish. Place the fish or meat on a platter and sprinkle with a little salt and pepper, chopped parsley and the juice of a lemon. Heat in frying pan four ounces of butter to a hazelnut color and pour over the dish.
Loin of mutton, charcutière. Salt and pepper the loin well on the inside, and roll up. Put in roasting pan and roast in the usual manner. To make charcutière use the mutton pan gravy, or take Madeira sauce, and add two sliced pickles and one dozen sliced green olives.