Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.
Tenderloin of beef, Malvina. A roast tenderloin with sauce Madère, garnished with small onions sauté, potatoes rissolées, and whole chestnuts glacé au Madère.
Chestnuts glacé. Put one-half pound of boiled chestnuts in a sauté pan with two spoonsful of meat extract, and cook for ten minutes.
Chestnuts glacé au Madère. Add to chestnuts glacé a little sauce Madère, just before serving.
FEBRUARY 8
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Omelette Louis XIV | ||||
| Boiled eggs | Chickens' livers sauté, au Madère | ||||
| Dry toast | Purée of Lima beans | ||||
| Chocolate with whipped cream | Sago pudding | ||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Cream of celery, Kalamazoo | |||||
| Ripe California olives | |||||
| Fillet of pompano, en papillote | |||||
| Roast chicken | |||||
| Watercress salad | |||||
| Château potatoes | |||||
| Fresh asparagus, Hollandaise | |||||
| Peach Mona Lisa | |||||
| Assorted cakes | |||||
| Coffee | |||||
Omelette Louis XIV. Chop the white meat of a boiled fowl very fine, mix with one truffle cut in small dices and one-half cup of well-seasoned cream sauce. Place in the center of a plain omelet, turn on a platter, and pour some cream sauce around the edge.
Chickens' livers sauté, Forestière. Clean a dozen chicken livers, cut in two, and season with salt and pepper. Melt a piece of butter in frying pan, add the livers, and sauté over a quick fire for a few minutes. Slice one pound of fresh mushrooms and fry them in butter. Then put the mushrooms and livers together in a sauce pot on the stove, and cover with two cupsful of brown gravy or Madeira sauce. Get as hot as possible without boiling, serve in deep dish, or chafing dish, with chopped parsley on top.
Purée of Lima beans. Take one can, or a pound of fresh boiled Lima beans, and pass through a fine sieve. Put in pot, add two ounces of butter, season with salt and pepper, and serve hot. If too thick add a soupspoonful of cream or consommé.