Sweetbreads braisé, Clamart. Place four sweetbreads braisé on a platter, garnish with a purée of fresh or canned peas, and pour brown gravy around the bottom.
Almond cake. Mix three-quarters of a pound of almond paste, one-half pound of sugar, and four whole eggs, and work until creamy and smooth. Add the yolks of sixteen eggs, one by one, stirring all the while, and flavor with the rind of a lemon. Beat the whites of eight eggs very stiff, and add to the mixture lightly, stirring in at the same time one-half pound of sifted flour. Bake in a cake pan or mould, in a moderate oven. When cold finish with white frosting, and decorate with split almonds.
Almond cream cake. Cut an almond cake in three or four layers and spread between with whipped cream sweetened with vanilla sugar, and mixed with fine-chopped roasted almonds. Cover with white frosting, and decorate with whipped cream and split almonds.
Eggs, Jeanne d'Arc. Place four very soft poached eggs on a buttered dish, cover with a thick tomato sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in a hot oven for two minutes.
APRIL 6
| BREAKFAST | LUNCHEON | ||||
| Orange juice | Tartine Russe | ||||
| Buckwheat cakes with maple syrup | Consommé parfait | ||||
| Chocolate with whipped cream | Crab en brochette | ||||
| Chow chow | |||||
| Chocolate macaroons | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Reine Mogador | |||||
| Queen olives | |||||
| Catfish sauté, meunière | |||||
| Roast loin of lamb, au jus | |||||
| Timbale of croquette potatoes | |||||
| Chiffonnade salad | |||||
| Saxony pudding | |||||
| Coffee | |||||
Tartine Russe. Toasted rye bread, buttered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center.
Consommé parfait. To a pint of cold consommé tapioca add three raw eggs and two additional yolks, put in a buttered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consommé. (This is tapioca royal).
Crab en brochette. Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maître d'hôtel sauce, and garnish with lemon and parsley.