Curry sauce. Simmer one onion, one leek, a small piece of celery, one bay leaf, a branch of thyme and a little garlic in three ounces of butter. Then add two spoonsful of curry powder and two of flour. When hot add one quart of stock, one sliced apple, one sliced banana sauté in butter, and one-half cup of Indian chutney. Boil for twenty minutes, strain through a fine sieve and salt to taste. This sauce is used for chicken, fish, oysters, lamb, veal, etc., and should be made respectively with chicken broth, fish broth, juice of oysters, and so forth.
Salade Nivernaise. Cut in dices cooked carrots, beets and turnips. Place in salad bowl in separate piles with a bouquet of watercress in center. Season with French dressing.
Boiled whitefish, Golfin. Boil in the same manner as codfish. Serve on napkin, garnished with parsley, lemon and small boiled potatoes. Serve sauce separate. See below.
Sauce Golfin. White wine sauce mixed with small strips of boiled smoked tongue and gherkins.
Salade Rejane. Boiled celery root and artichoke buttons, and two tomatoes cut in squares. Place in salad bowl in separate piles. Slice two pimentos and place in center. Season with French dressing.
Pistache ice cream. Prepare a vanilla ice cream mixture. Crush one-quarter pound of pistachio nuts to a very fine paste, mix with a little orange flower water and two ounces of sugar. Infuse in the vanilla ice cream mixture, and strain when hot. Allow to become cold, color a very light green, and freeze.
DECEMBER 20
| BREAKFAST | LUNCHEON | ||||
| Sliced bananas | Consommé Orleans | ||||
| Shredded wheat biscuit with cream | Poached eggs, Diane | ||||
| Dry toast | Tripe à la Créole | ||||
| Tea | Boiled rice | ||||
| Demi tasse | |||||
| Coffee éclairs | |||||
| DINNER | |||||
| Potage Alexandra | |||||
| Fish patties, Bagration | |||||
| Veal kidney roast | |||||
| Turnips glacés | |||||
| Gendarmes potatoes | |||||
| Celery root, field and beet salad | |||||
| Bavarois au chocolat | |||||
| Macaroons | |||||
| Coffee | |||||
Consommé Orleans. Boiled barley well-washed so it will not discolor the soup, small chicken dumplings, peas, one peeled tomato cut in very small squares, and some chopped chervil. Put in consommé just before dishing up.