Baba au rhum. One-half pound of flour, one ounce of yeast, three ounces of butter, two ounces of sugar, two ounces of currants and the rind and juice of one lemon. Dissolve the yeast in one cup of warm milk and make a soft sponge with half of the flour, cover and let rise in a warm place. Work the sugar and the butter together until creamy, add the eggs and lemon and the rest of the flour. When the sponge has risen to twice its original size mix with the batter; at the same time adding the currants. Fill baba moulds half full and let raise until nearly to the edge of the moulds. Bake in a rather hot oven. When done soak well in a syrup made with one pint of water, one pound of sugar, one gill of rum and the juice of a lemon. Pour some of the sauce over the babas when serving.
Savarin au kirsch. Make a dough the same as for baba au rhum, but omit the currants. Fill a round crown-shaped savarin mould half full, allow to raise, and bake. Soak in a syrup made of one pint of water, one pound of sugar, and one gill of kirschwasser. Serve warm.
Savarin Chantilly. Same as savarin au kirsch, but decorated with whipped cream, and served cold.
Savarin Montmorency. Like savarin au kirsch, but serve hot with stewed stoned cherries as sauce.
Savarin mirabelle. Same as savarin au kirsch, but serve hot with stewed stoned mirabelles.
DECEMBER 27
| BREAKFAST | LUNCHEON | ||||
| Preserved figs | Consommé in cups | ||||
| Ham and eggs | Ripe olives | ||||
| Toasted corn muffins | Panfish sauté, meunière | ||||
| Coffee | Stewed tripe, Blanchard | ||||
| Savarin au kirsch Coffee | |||||
| DINNER | |||||
| Potage Flamande | |||||
| Frogs' legs, sauté à sec | |||||
| Roast sirloin of beef, Porte Maillot | |||||
| Lettuce braisé | |||||
| Château potatoes | |||||
| Endive salad | |||||
| Biscuit glacé | |||||
| Assorted cakes | |||||
| Coffee | |||||
Stewed tripe, Blanchard. Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley.
Potage Flamande. Potato soup mixed with brunoise.