Beef tongue, Parisian style. Wash a fresh beef tongue, put in a pot, cover with hot water, add a cup of white wine vinegar, two carrots, two onions, a bay leaf, a few cloves, a crushed garlic clove, some thyme, the green tops of a bunch of celery, and some salt. Simmer slowly for three hours, or until when pricked with a fork it has the consistency of jelly. Then peel and trim. Reduce the broth, and make a brown gravy, adding a glass of Madeira wine. In another pan boil a dozen or so small onions. Glacé and simmer them in plenty of butter, but do not brown, add a can of mushroom heads and quarter of a pound of salt pork that has been boiled and diced, and simmer again. Add two tablespoonfuls of minced parsley and a wine glass of sherry, then mix with the brown Madeira sauce. Put the whole tongue on a platter, and pour the sauce over it.
MARCH 12
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Grapefruit with maraschino | ||||
| Boiled eggs | Fried tomcods, Tartar | ||||
| Rolls | Broiled honeycomb tripe | ||||
| Coffee | Celery root, field and beet salad | ||||
| Lyonnaise potatoes | |||||
| Cherry tart Coffee | |||||
| DINNER | |||||
| Potage Lamballe Radishes | |||||
| Bass, Dijonaise | |||||
| Roast chicken | |||||
| Fonds d'artichauts, Feypell | |||||
| Julienne potatoes | |||||
| Sliced tomatoes, French dressing | |||||
| Vanilla ice cream | |||||
| Cakes Coffee | |||||
Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish.
Fonds d'artichauts, Feypell. (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of purée of fresh mushrooms and one-half cup of grated cheese. Put in a sauté pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms purée, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain.
Canapé St. Francis. Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.
Potatoes Ritz. Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with butter. When done the potatoes should be in small free pieces, and browned on all sides.
MARCH 13
| BREAKFAST | LUNCHEON | ||||
| Grapefruit marmalade | Eggs gastronome | ||||
| Buckwheat cakes | Calf's brains au beurre noir | ||||
| Breakfast sausages | Persillade potatoes | ||||
| Maple syrup | Hearts of lettuce, French dressing | ||||
| Rolls Coffee | French pastry Coffee | ||||
| DINNER | SUPPER | ||||
| Toke Point Oysters, mignonette | Yorkshire buck | ||||
| Potage Mongol | Coffee | ||||
| Ripe California olives | |||||
| Fillet of sole, Villeroi | |||||
| Roast loin of lamb, mint sauce | |||||
| Asparagus Polonaise Potato salad | |||||
| Savarin aux fruits Coffee | |||||