German pancakes. Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.
Potage Mathilda. Cream of cucumbers with small squares of bread fried in butter.
Rice Créole. Put in sauce pan three ounces of butter, one chopped onion, a slice of raw ham cut in small squares, and one green pepper cut in small dices. Simmer until the onions are soft, then add one cup of washed rice, one peeled and chopped tomato, two red peppers (pimentos), cut in small dices, two cups of stock or bouillon, and a little salt. Cover and put in oven until the rice is soft. Before serving add two spoonsful of grated Parmesan or Swiss cheese. This rice may be used for stuffing green peppers, tomatoes, onions, etc.
Chicken croquettes. Three cups of chicken hash made from white and dark meat, one cup of chopped fresh or canned mushrooms, and one-half onion chopped very fine. Simmer in butter. Then add two cups of Allemande or cream sauce, season with salt and Cayenne pepper. Put on fire and reduce until thick. Bind with the yolks of two eggs. Allow to become cold, and form in pyramid shape or in the shape of a large cork, bread, and fry in swimming fat until well colored. Serve on napkin with sauce separate, or around the croquettes. A chopped truffle may be added before simmering, if desired.
Sweetbread croquettes. Three cups of sweetbreads parboiled and cut in small dices, and if desired, one chopped truffle. Simmer with chopped onions, and then follow recipe for chicken croquettes.
Lobster croquettes. Three cups of lobster cut in small dices, one cup of canned or fresh mushrooms, and one truffle chopped fine. Simmer all in butter, then add one-half glass of sherry wine and cook for two minutes, then add two cups of cream sauce and reduce. Bind with the yolks of three eggs. Follow directions for chicken croquettes for cooking and serving.
DECEMBER 24
| BREAKFAST | LUNCHEON | ||||
| Preserved figs with cream | Petite marmite | ||||
| Shirred eggs | Broiled lobster | ||||
| Dry toast | Roast beef | ||||
| Cocoa | Cléo potatoes | ||||
| String bean salad | |||||
| Lemon pie | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Duchesse | |||||
| Fillet of sole, Marguery | |||||
| Roast lamb, mint sauce | |||||
| Succotash | |||||
| Broiled fresh mushrooms on toast | |||||
| Alligator pear salad | |||||
| Peach Tetrazzini | |||||
| Assorted cakes | |||||
| Coffee | |||||
Petite marmite. Put in a vessel with cold water to cover, five pounds of short ribs of beef and a soup hen. Season with a spoonful of salt, and bring to a boil, and skim carefully so the broth will be clear. Then add two large carrots, three turnips, a piece of cabbage, one stalk of celery and four leeks, all tied in a cheese cloth; one bouquet garni, and a large marrow bone. When beef and fowl are well done remove, take off the skin and fat and cut the meat in pieces one inch square. Remove the bouquet garni, and cut the cabbage, carrots, turnips, celery and leeks in round pieces one-half inch in diameter. Put the beef, chicken and vegetables in another pot and strain the broth over them. Boil slowly for five minutes. Have your butcher saw some raw marrow bones in wafers as thin as paper, and add them to the soup at the last moment. Serve very hot in soup tureen, with a sprinkle of chopped chervil. Cut some crust of bread or rolls in diamond shape, bake in oven till brown, and serve separate. Special earthern petite marmite pots are carried at the large stores, and are preferable to tureens for serving.