Onions glacés. Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow sauté pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glacé in this for a few minutes, and then serve. If preferred the onions may be glacéd by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consommé and reduce one-half, then add at the same time as the onions, and they will glacé while reducing.
Anise seed cake. One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven.
Spinach in cream. Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary.
FEBRUARY 21
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Fillet of herring, mariné | ||||
| Plain omelet | Potato salad | ||||
| Rolls | Minced tenderloin, à l'estragon | ||||
| English breakfast tea | Mashed potatoes au gratin | ||||
| American cheese, crackers Coffee | |||||
| DINNER | |||||
| Consommé Florentine Ripe olives | |||||
| Fillet of sole, Bercy | |||||
| Sweetbreads braisé, with peas | |||||
| Roast squab, au jus Gauffrette potatoes | |||||
| Cold asparagus, mustard sauce | |||||
| Coupe Lyonnaise Assorted cakes Coffee | |||||
Fillet of herring, mariné. Take two marinated herrings, remove the skins and bones, and cut in long strips. Put on platter, strain a little of its own sauce over them, and decorate with sliced lemons.
Minced tenderloin of beef, à l'estragon. Slice one pound of tenderloin of beef in strips one-eighth inch thick and two inches wide, using trimmings or the end piece. Put two ounces of melted butter in frying pan, and when red-hot add the slices of meat, season with salt and pepper, and fry very quickly over a hot fire; about one minute is required. Then remove the meat and sprinkle the pan with one spoonful of flour, and allow to become brown, then add one cup of bouillon or stock, boil for five minutes, add one teaspoonful of chopped fresh tarragon, and test as to seasoning. Then add one ounce of fresh butter and the juice of one lemon. Pour over the fillets, which have been kept warm in a deep dish.
Consommé Florentine. In consommé put some plain boiled spinach cut in small pieces, also thin pancake cut same way. Serve grated cheese separate.
Fillet of sole, Bercy. Put in a buttered flat sauté pan three finely-chopped shallots, the four fillets of a sole on top of the shallots, and a little chopped parsley and chervil on top of the fillets. Season with salt and pepper, add one-half glass of white wine, cover with buttered paper, put on top of the stove and bring to the boiling point. Then put in oven and finish cooking. Remove the fillets to a platter, and put in the sauté pan one pint of white wine sauce, cook for a few minutes, and pour over the fish. Do not strain the sauce. Other fish besides sole may be used if desired.