Breast of chicken. Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour. Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown. Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc. If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp.
Alligator pear salad. (1). Select ripe, soft pears, but not mushy. Cut in half, remove the stone, fill with French dressing, and serve on cracked ice.
(2). Put in the bottom of a salad bowl some lettuce leaves, scoop out the inside of the pears with a soup spoon, put on the lettuce leaves, and cover with French dressing.
Apple Moscovite. Take four large apples and remove the insides with a sharp spoon, leaving only a firm shell. Put a spoonful of apple sauce on the bottom of the apples. Whip the whites of six eggs very hard, and mix with a half pint of sweet apple sauce. Fill the apples with this, dust over with powdered sugar, and bake in a moderate oven.
FEBRUARY 23
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d'oeuvres variés | ||||
| Boiled eggs | Mutton chops, Daumont | ||||
| Dry toast | Julienne potatoes | ||||
| Coffee | Swiss cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Kroumir | |||||
| Aiguillettes of sole, marinière | |||||
| Chicken, Montmorency | |||||
| Artichokes with melted butter | |||||
| Chiffonnade salad | |||||
| Kirschwasser jelly | |||||
| Lady fingers | |||||
| Coffee | |||||
Mutton chops, Daumont. Bread four mutton chops and fry in a flat sauté pan. Dish up on a long platter, and garnish with artichoke bottoms filled with cauliflower. Pour sauce Périgueux around the chops.
Artichokes filled with cauliflower. Remove the leaves and trim the bottoms of four cold artichokes. Cut in four a boiled and well-seasoned cauliflower, squeeze out the water, and use to fill the artichoke bottoms. Cover with a little thick cream sauce, sprinkle with grated cheese, place small bits of butter on top of each, put on a buttered pan with a spoonful of bouillon, and bake in the oven.
Potage Kroumir. One quart of purée of tomato soup mixed with one pint of consommé tapioca.