Maraschino sauce for iced pudding. One-half pint of cream, one pony of maraschino, one-quarter of a pound of sugar. Beat all together until a little thick, and serve very cold.
MARCH 21
| BREAKFAST | LUNCHEON | ||||
| Oatmeal and cream | Canapé St. Francis | ||||
| Broiled kippered herring | Eggs, Carême | ||||
| Baked potatoes | Hot buckwurst with potato salad | ||||
| Rolls | Limburger cheese and crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Potage Eliza | |||||
| Terrapin, Maryland | |||||
| Beef tongue, Parisian style | |||||
| Potatoes Ritz | |||||
| Beans, Normandy | |||||
| Hearts of lettuce | |||||
| Savarin au kirsch | |||||
| Coffee | |||||
Broiled kippered herring. Kippered herring may be obtained in cans. Dip in oil and broil very lightly, cover with maître d'hôtel sauce, and garnish with lemon and parsley.
Eggs, Carême. Butter a shirred egg dish, crack two eggs into it, and season with salt and pepper. Slice a truffle and a few canned mushrooms, mix with a little cream sauce, and pour over the eggs. Bake in oven.
Hot buckwurst. Secure the buckwurst from your butcher, lay them in boiling water for ten minutes, but do not let the water boil after they have been put in it.
Potage Eliza. Same as potage santé.
How to boil terrapin. Put two live terrapin into boiling water and leave for two minutes. Then remove the outer skin from the feet, neck and head, with a towel. Put the terrapin in a kettle with two quarts of cold water, an onion, a carrot, a bay leaf, and one clove, and boil until the feet are soft. The time required depends upon the age of the terrapin, some being cooked in fifteen minutes, and others requiring two or three hours. When done open the shell, take out all the meat, and the liver, removing the gall from the latter with scissors. Remove the tail and claws and head. Cut up the legs in inch-long pieces, or at the joints, as preferred. Reduce the broth by boiling down to about a cupful, and put in a jar with the meat, and add a whiskey glass of sherry wine. The terrapin is then ready to prepare in any style desired.
Terrapin, Maryland. Put one cup of terrapin, prepared as above, in a flat pan, add a little grated nutmeg, salt and pepper, and half a glass of dry sherry. Boil until half reduced, then add a cup of thick cream, boil, and thicken with the yolks of two eggs, a quarter of a cup of thick cream and an ounce of butter beaten together. Heat, but do not boil. Serve in chafing dish, with dry sherry, and toast on the side.