Eggs à la tripe. Slice an onion very fine, put in casserole with two ounces of butter, cover, and simmer. Cook until the onions are soft, but not colored. Then add two spoonsful of flour, allow to get hot, pour in one pint of boiling milk, season with salt and pepper, and boil for five minutes. Slice eight hard-boiled eggs about one-quarter inch in thickness, put in the sauce and cook until hot. Serve in chafing dish, or deep dish, with chopped parsley on top.
Chicken sauté, Parisienne (1). Joint a young chicken and sauté in pan with two ounces of butter. Season with salt and pepper, and when done add two cups of tomato sauce and one dozen sliced canned French mushrooms. Cook for two minutes in the sauce, dress the chicken on platter, pour the sauce over it, and garnish with macaroni in cream.
(2) Joint the chicken and put in sauté pan with two ounces of butter, and season with salt and pepper. When nearly done, add two chopped shallots and heat them through, only. Add one cup of sauce Madère, the juice of one lemon, and some chopped parsley. Serve with Parisian potatoes.
Sago pudding. One quart of milk, one-half of a split vanilla bean, one-quarter pound of sago, six ounces of sugar, the yolks of six eggs and the whites of six eggs. Boil the milk and the vanilla bean together, add the sago, and cook until well done and like a stiff batter. Take off the fire, add the sugar and the yolks, and mix well. Beat the whites until very stiff and dry, and then add to the batter and mix lightly. Put in buttered moulds and bake in moderate oven for nearly an hour. Turn out of moulds and serve with vanilla sauce.
Corn meal, rice, tapioca and farina puddings are made in the same manner as sago pudding.
Sago pudding, family style. One quart of milk, one-half of a split vanilla bean, three ounces of sago, six ounces of sugar, two eggs and one cup of cream. Boil the milk with the vanilla bean (or one-half teaspoonful of vanilla extract), add the sago, and cook well. Mix the sugar, eggs and cream, and add to the milk and sago. Pour in pudding dishes or bowl, put in hot oven to color the top, and serve either hot or cold, with cream separate.
Rice, corn meal, tapioca, farina or vermicelli puddings, family style, are made in the same manner as sago pudding, family style.
FEBRUARY 13
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs Troubadour | ||||
| Boiled eggs | Haricot of mutton | ||||
| Buttered toast | French pastry | ||||
| Cocoa with whipped cream | Coffee | ||||
| DINNER | |||||
| Potage Voisin | |||||
| Smoked goosebreast | |||||
| Fillet of sole, Choisy | |||||
| Sweetbreads Eugénie | |||||
| Roast leg of lamb, au jus | |||||
| Julienne potatoes | |||||
| Celery mayonnaise | |||||
| Curaçao jelly | |||||
| Coffee | |||||