Sauce Périgueux. Chop a small can of truffles and put in a casserole with one glass of Madeira, and reduce until nearly dry. Then add one pint of brown gravy and season with salt and Cayenne pepper.
Sauce Périgord. Slice one small can of truffles, put in casserole with one glass of Madeira or sherry wine, reduce, add one pint of brown gravy and boil again for twelve minutes. Season with salt and Cayenne pepper.
Reindeer stew. Cut about five pounds of shoulder and breast of reindeer in pieces two inches square. Put in sauté pan with one-quarter pound of butter, season with salt and pepper, and sauté until nice and brown. Then add two spoonfuls of flour and simmer until the flour is slightly brown; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil; skim, cover and let slowly cook until nearly done. Sauté in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper.
Cream of farina. Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper.
Fillet of turbot, Bonnefoy. Cut the turbot in fillets about one and one-half inches wide and three inches long. Put in sauté pan, season with salt and pepper, add six very finely chopped shallots, one small can of mushrooms, or a half pound of fresh mushrooms, and one glass of claret. Cover with buttered manilla paper, put in oven and simmer for ten minutes, then remove the fish to a platter. Put the pan with the gravy on the fire, add one pint of tomato sauce and boil for five minutes. Then stir in well one ounce of good butter, and pour over the fish.
Lamb chops, charcutière. Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts. Season the sauce well.
MARCH 8
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Canapé of fresh caviar | ||||
| Scrambled eggs with bacon | Consommé in cups | ||||
| Buttered toast | Cheese straws | ||||
| English breakfast tea | Spring lamb Irish stew | ||||
| Cream puffs | |||||
| Coffee | |||||
| DINNER | |||||
| Purée d'Artois (soup) | |||||
| Salted pecans | |||||
| Broiled shad, Albert | |||||
| Chicken à l'Estragon | |||||
| Potatoes au gratin | |||||
| Artichokes, sauce Hollandaise | |||||
| Omelette soufflée | |||||
| Coffee | |||||
Purée d'Artois. Same as purée of peas.