Ragout fin. Slice some parboiled tender sweetbreads, chickens' livers, chickens' combs, chickens' kidneys and truffles, and sauté in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens' combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.
Cream cheese with Bar le Duc. Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.
DECEMBER 30
| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Plain consommé in cups | ||||
| Pork sausages Apple sauce | Fried fillet of sole, rémoulade | ||||
| Wheat cakes Coffee | Brie cheese and crackers Coffee | ||||
| DINNER | |||||
| Potage Jackson Crab meat Monza | |||||
| Chicken dumplings, sauce Allemande | |||||
| Braised beef à la mode Peas à la Français | |||||
| Duchesse potatoes | |||||
| Pineapple biscuit glacé | |||||
| Assorted cakes Coffee | |||||
Fried fillet of sole. Clean and trim the fillets, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in swimming hot lard for five minutes. Remove and serve on napkin with quartered lemons and fried parsley. Sauce separate.
Rémoulade sauce. Take a handful of spinach, one of watercress and one of parsley and mash fine in a mortar. Put in a cloth and press out the juice. Mix the juice with a pint and a half of mayonnaise, add four chopped gherkins and some sliced chives.
Crab meat, Monza. Wash carefully one pound of fresh mushrooms, and cut each one in four. Put in sauté pan with two ounces of butter and simmer for thirty minutes. When the mushrooms are soft add the meat of one crab cooked in cream. Before serving add one gill of dry sherry wine.
Crab meat in cream. Remove the meat from the shell of a boiled crab. In a sauce pan put a piece of butter the size of an egg, and place on stove. When warm add two spoonsful of flour and allow to become hot, then add one pint of boiling milk and one-fourth of a pint of hot cream. Stir well and boil for ten minutes. Season with salt and Cayenne pepper, then add the crab meat and serve in deep dish. Serve dry toast separate.
Chicken dumplings. (Quenelles de volaille). Take the breast of a raw fowl and trim carefully away the fat, using the white meat only. Chop very fine and pass through a fine sieve, place in a bowl on ice, season with salt and Cayenne pepper, and with a wooden spoon stir in little by little some very thick cream (not whipped), which has been kept on ice. Add the cream until you have nearly double the amount of force meat. Have two teaspoons in cold water. Take one and fill with the force meat, make a little hole in the middle and fill with goose liver purée and close up. Remove the dumpling from the first spoon with the other one and place on a buttered pan, and continue. When enough are formed cover with stock and bring to the boiling point, then set off the fire and let stand for ten minutes on the back of the range. The force meat may be used for small dumplings without the purée of goose liver; or some other filling may be used. Make them small for garnishing consommé, vol au vent, patties, financière, tortue, etc. The force meat is also used to make timbales of chicken.