Chocolate macaroons. One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven.
Saxony pudding. Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwasser. Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy.
Potage Reine Mogador. Half cream of chicken and half purée of potatoes. Bind with the yolks of two eggs and half a cup of cream.
Catfish sauté, meunière. Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan, add the fish, and sauté until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons.
APRIL 7
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Yarmouth bloaters in oil | ||||
| Boiled eggs | Poached eggs, Talleyrand | ||||
| Dry toast | Fricandeau of veal, au jus | ||||
| Coffee | Sorrel Mashed potatoes | ||||
| Pont l'êveque cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Saxe | |||||
| Lyon sausages and radishes | |||||
| Curried crab | |||||
| Sirloin steak, Dickinson Soufflé potatoes | |||||
| Cauliflower au gratin | |||||
| Hearts of romaine, roquefort dressing | |||||
| Vanilla and chocolate ice cream | |||||
| Assorted cakes Coffee | |||||
Yarmouth bloaters in oil. Skin and split four Yarmouth bloaters, and remove the bones. Lay them in an earthen pot, add the juice of one lemon, one-half cup of olive oil, four bay leaves, two cloves and one spoonful of whole black peppers. Allow to stand for twenty-four hours. Serve on lettuce leaves with a little of its juice.
Poached eggs, Talleyrand. On four round pieces of toast spread some foie gras, lay a poached egg on top of each piece, and cover with sauce Périgueux.
Fricandeau of veal, au jus. Obtain from the butcher the nut of a leg of veal and lard it with thin strips of larding pork. Put in a sauté pan a sliced onion and carrot, some parsley in branches, one bay leaf, one clove, and six pepper berries. Place the veal on top, season with salt and pepper, put three ounces of butter on top of all, and roast in a hot oven, basting frequently. Add a little water when necessary, so the vegetables will not burn. It will require from fifty minutes to one hour to cook. When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stock or bouillon, season well, and strain over the veal.