Croustades Laguipierre. Use equal parts of chickens' livers, sauté in butter, sliced sweetbreads sauté, boiled rooster combs, sliced green olives, sliced truffles, and French mushrooms cut in two. Stir into hot Madeira sauce, season well, and fill the croustades.
MARCH 11
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Hors d'oeuvres variés | ||||
| Scrambled eggs with truffles | Potato omelet | ||||
| Crescents | Roquefort cheese and crackers | ||||
| Coffee | Hungarian beef goulash | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Du Barry | |||||
| Queen olives | |||||
| Fillet of sole, Turbigo | |||||
| Veal kidney roast | |||||
| Carrots in butter | |||||
| Mashed potatoes | |||||
| Chicory salad | |||||
| Fried cream | |||||
| Coffee | |||||
Scrambled eggs with truffles. Cut a truffle in small dices and put in sauce pan, on the range, with one ounce of butter. When hot add six beaten eggs, a little salt and pepper, one spoonful of cream, and then scramble in the usual manner. Dish up and lay six slices of heated truffles on top.
Potato omelet. Cut a boiled potato in small dices. Put one ounce of butter in a frying pan with the potato, and fry until brown, then add six beaten eggs, season with salt and pepper, and cook into an omelet in the usual manner.
Consommé Du Barry. Boil a cauliflower in salt water. When done cut the tips of the flowers from the stems and add to boiling consommé.
Fillet of sole, Turbigo. Cut the fillets from a sole, and remove the skin. Spread with fish force meat, (see [fish dumplings]), fold in half, place in buttered sauté pan, season with salt and pepper, add one-half glass of white wine, and boil. When done remove the fish to a platter; add to the gravy in the pan one cup of white wine sauce, boil for ten minutes, and strain. Cut the tail of a lobster in slices, heat them and lay on top of fillets and cover with the sauce.
Carrots in butter. Wash and peel three dozen small French carrots, and boil in two quarts of salted water. When done drain off the water, add two ounces of sweet butter, and simmer for two minutes. Sprinkle with a little chopped parsley.
Fried cream. One quart of milk, one-half pound of sugar, the yolks of eight eggs, four ounces of flour, and one-half of a vanilla bean. Boil the milk with the vanilla bean. Mix the sugar, flour and the yolks of the eggs, and then pour into the boiling milk. Continue cooking, stirring all the time until stiff. Then pour into a flat pan in a layer about three-quarters of an inch thick, allow to become cold, and then cut into two inch squares. Roll in flour, then in beaten egg, and finally in cake, macaroon, or bread crumbs, and fry in swimming lard until brown. Serve dusted with powdered sugar, or with a lump of sugar covered with brandy, and burning.