Crab salad. Season the flakes of a crab with salt and pepper, add a spoonful of mayonnaise, and mix. Put a few leaves of lettuce around the inside of a salad bowl, put the crab in the center, cover with mayonnaise, and garnish with a hard-boiled egg cut in four, two fillets of anchovies, and one green olive.
Mutton chops, Robinson. Broil four mutton chops and season well. Cut in four a half dozen chicken livers, season with salt and pepper and fry in butter. Cut up a small can of mushrooms, put in a casserole with the livers, and cover with a cup of sauce Madère. Cook together and pour over the chops.
Watercress salad (1). Clean and wash the watercress well, and season with salt and vinegar.
(2) Use French dressing with a very little oil. Watercress does not require much oil.
Peach Mona Lisa. Make a fancy form in the shape of a peach of vanilla ice cream with a brandied peach in the center. Put a spoonful of raspberry sauce (see [raspberry sauce]), in the center of a small plate. Put a round piece of sponge cake, about three inches in diameter and one-half inch thick, on the plate. Dust the ice cream peach with some sugar, colored pink, and place on the sponge cake. Stick two sugar peach leaves under the edge of the peach, and serve.
Napoleon cake. When making vol au vent, patty shells, or anything else with puff paste, save the trimmings, roll together and give two turns, in the same manner as when making fresh puff paste. Leave in ice box for one-half hour and then roll out to one-eighth inch in thickness. Put on a pastry pan, prick all over with a fork, and bake in oven until very dry. When done, divide and cut into three strips, and allow to become cold. Put the three strips one on top of the other, with pastry cream between. Glace the top with vanilla icing, and sprinkle a band one-half inch wide along the edge with chopped pistache nuts. Then cut into individual portions about two by four inches in size.
FEBRUARY 17
| BREAKFAST | LUNCHEON | ||||
| Grapefruit marmalade | Eggs Benedict | ||||
| Boiled eggs | Tripe sauté, Lyonnaise | ||||
| Buttered toast | Potatoes hashed in cream | ||||
| Ceylon tea | Romaine salad | ||||
| Camembert cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Rachel | |||||
| Sardines Olives | |||||
| Boiled sheepshead, cream sauce | |||||
| Potatoes Hollandaise | |||||
| Roast leg of mutton, currant jelly | |||||
| Baked Hubbard squash | |||||
| German fried potatoes | |||||
| Celery Mayonnaise | |||||
| Plum pudding, hard and brandy sauces | |||||
| Coffee | |||||
Tripe sauté, Lyonnaise. Cut two pounds of tripe in narrow strips. Put in large frying pan four ounces of butter and four sliced onions, and cook until half fried, then add the tripe, which must be dry; season with salt and pepper, and fry until both are of a nice yellow color. Drain off the butter and serve the tripe dry, garnished with quartered lemons and chopped parsley. Vinegar may be served instead of the lemons if desired.