Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.
Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes.
Boiled lettuce. Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve.
FEBRUARY 5
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Omelet with soft clams, Newburg | ||||
| Buttered toast | Breaded lamb chops, tomato sauce | ||||
| Cocoa | New string beans | ||||
| Potatoes au gratin | |||||
| Mince pie | |||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Potage Talleyrand | |||||
| Planked smelts | |||||
| Tournedos Rossini | |||||
| Jets de houblons | |||||
| Gauffrette potatoes | |||||
| Romaine salad, Roquefort dressing | |||||
| Curaçao sorbet | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.
Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.
Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.
Potage Talleyrand. Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.