MARCH 19
| BREAKFAST | LUNCHEON | ||||
| Preserved figs with cream | Eggs Du Barry | ||||
| Scrambled eggs with parsley | Boiled ham, Leonard | ||||
| Puff paste crescents | Stewed tomatoes, Brazilian | ||||
| Oolong tea | Mashed potatoes | ||||
| Roquefort cheese, crackers Coffee | |||||
| DINNER | |||||
| Velvet soup | |||||
| Ripe California olives | |||||
| Skatefish au beurre noir | |||||
| Baked chicken with rice | |||||
| Chiffonnade salad | |||||
| Bavarois à la vanille | |||||
| Assorted cakes Coffee | |||||
Baked chicken with rice. Put in a saucepan a fat hen with all of its fat, cover with hot water, season with salt, and when it comes to a boil, skim off the foam but leave the fat. Add a soup bouquet with the addition of some spices and a bay leaf. When the hen is half done, which will be in about an hour, remove the bouquet, and add a cup of washed rice. Boil until the rice is nearly done, by which time it has absorbed most of the broth; then put into a porcelain baking dish and bake until brown.
Eggs Du Barry. Line an egg cocotte with a forcemeat made of truffles and beef tongue, drop an egg into this, set the dish in hot water and cook in the oven for from five to ten minutes. When done cover with hot purée of cauliflower.
Purée of cauliflower. Boil a head of cauliflower in salted water. When soft drain off the water and press the cauliflower through a fine colander. Season with salt and pepper, and add a spoonful of cream sauce.
Forcemeat of truffles and tongue. Put through a fine sieve two slices of beef tongue, then add a truffle chopped fine, the yolk of one egg, and a little pepper.
Boiled ham, à la Leonard. Soak a smoked ham in cold water for twelve hours, after having cut off the handle bone and shortening the hip bone. Set on the fire and bring to the boiling point very gradually, then drain off the water, and replace with water of tepid warmth. Add four or five carrots, two bay leaves, a small bunch of thyme, sage and basil and a bunch of celery tops, all tied in a bunch. Season with mace, cloves and pepper berries, let it come to bubbling heat, and then set on back of stove, where it may simmer at an even temperature. When done; allowing about a quarter of an hour for each pound of meat; peel, and serve with a sauce made of some clear soup stock, Madeira sauce, three spoonfuls of molasses and a spoonful of French mustard. The ham should be basted frequently while cooking.
Velvet soup. Mince fine the red part of a few carrots, stew them with butter, salt, sugar and a little broth. When done strain through a sieve. Put a quart of clear broth on to boil, mix in four tablespoonfuls of tapioca, let it stand for twenty-five minutes on the side of the fire, skimming well. At the last minute before serving add the carrot purée, season, boil up once or twice more, and serve in a tureen.
Tomato stew, Brazilian. Dice a piece of white bread and simmer with two ounces of butter, slightly browning it. Add four peeled tomatoes and a can of Lima beans with the water drained off, and season. Then add a half cup of chicken broth or well-flavored stock, and simmer for twenty minutes.