Sauce Allemande. Cut up three pounds of veal bones, put in vessel with two gallons of water, bring to a boil and skim. Add one onion, a carrot, a little celery and leek, some pepper berries, two cloves, a sprig of thyme and some salt. Boil for two hours and strain. Put in sauce pan three ounces of butter, when hot add two ounces of flour and heat again. Then add a pint and a half of the broth, boil for ten minutes, season and strain. This is the foundation of many fancy sauces.
Potage Jackson. Potato soup with small pieces of macaroni added.
DECEMBER 31
| BREAKFAST | LUNCHEON | ||||
| Raw apples | Poached eggs, Zingara | ||||
| Rolled oats with cream | Calf's head, vinaigrette | ||||
| Buttered toast | Boiled potatoes | ||||
| Cocoa with whipped cream | Lemon pie | ||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Potage Américaine | |||||
| Fillet of sole, Valeska | |||||
| Saddle of lamb, international | |||||
| Chiffonnade salad | |||||
| Coffee ice cream | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Poached eggs, Zingara. Poached eggs on toast. Cover with tomato sauce and small strips of tongue.
Potage Américaine. Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice.
Fillet of sole, Valeska. This is stuffed fillet of sole with a slice of lobster and a slice of truffle on top, and cooked in white wine. Reduce broth and add Hollandaise sauce, and stir in a spoonful of écrevisse butter to give a pink color.
Saddle of lamb, international. Put saddle of lamb in a roasting pan with one carrot, an onion, a piece of celery, a few pepper berries and some parsley in branches. Season the saddle with salt and pepper, rubbing in well. Spread some butter over the top and roast in oven, basting continually so it will not become dry. Cook for forty minutes, then take saddle from the pan, remove the fat and add to the gravy a spoonful of flour and a cup of stock or hot water, salt, cook for five minutes and strain. Before serving add one-half gill of sherry wine. For international garnishing use a bouquet each of purée of peas, mashed potatoes and purée of chestnuts.
Coffee ice cream. Add to vanilla ice cream before freezing one pint of strong coffee and one-quarter pound of sugar.