English huckleberry or currant pie, same as English gooseberry pie.
English rhubarb pie. Remove the outer skin from rhubarb, cut in small pieces, and prepare the same as English gooseberry pie.
English grape pie. Same as gooseberry but use a little less sugar.
MARCH 27
| BREAKFAST | LUNCHEON | ||||
| Sliced oranges | Indian canapé | ||||
| Omelet with kidneys | Rack of lamb, jardinière | ||||
| Rolls | Lettuce salad | ||||
| Coffee | Floating island | ||||
| Lady fingers Coffee | |||||
| DINNER | |||||
| Cream of chicken, à la Reine Queen olives | |||||
| Fillet of rock cod, Nantaise | |||||
| Sweetbreads braisé, Henri IV | |||||
| Julienne potatoes | |||||
| Fresh artichokes, sauce mousseline | |||||
| Pâté de foie gras Lettuce salad | |||||
| Pudding à la Rossini Coffee | |||||
Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see [kidney stew]), in the center. Put some stewed kidneys at each end of the omelet.
Rack of lamb. Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress.
Rack of lamb, jardinière. Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired.
Sweetbreads braisé, Henry IV. Braised sweetbreads with sauce Béarnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.