Potage Saxe. To two quarts of boiling consommé add the bread crumbs made from a small loaf of bread, two beaten eggs, and some chopped chervil. Stir well, boil and serve.
Sirloin steak, Dickinson. Broil a steak and place on a platter. Parboil six slices of beef marrow in salt water, and lay on top of the steak. Heat a pimento, cut in triangles, and place on top of the marrow. Cover all with sauce Colbert with sliced truffle in it.
Curried crab. Cut the crab meat into small pieces. Put in a frying pan a piece of butter the size of an egg, and a teaspoonful of chopped onion or shallot, and fry until golden brown. Add a heaping teaspoonful of flour and a small teaspoonful of curry powder, and stir into the butter and onion until thoroughly mixed. Add a cup of hot soup stock and a cup of cream, and boil for three minutes. Then add the crab meat and simmer slowly for about five minutes. Serve with boiled rice.
Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mushrooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper, and serve very hot.
APRIL 8
| BREAKFAST | LUNCHEON | ||||
| Hominy with cream | Grapefruit à l'anisette | ||||
| Ham and eggs | Oyster broth in cups | ||||
| Rolls | Crackers | ||||
| Coffee | Broiled brook trout with bacon | ||||
| Cucumber salad | |||||
| Lamb chops, grilled | |||||
| Julienne potatoes | |||||
| Chicory salad | |||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Viennoise | |||||
| Curried oysters with boiled rice | |||||
| Saddle of mutton with currant jelly | |||||
| String beans à l'Alsacienne | |||||
| Laurette potatoes | |||||
| Dandelion salad | |||||
| Gastaner pudding | |||||
| Coffee | |||||
Grapefruit à l'anisette. Cut the grapefruit in half and loosen the inside from the skin with a pointed knife. Put a teaspoonful of powdered sugar and a half pony of anisette on each half. Serve on cracked ice.
Oyster broth. In a casserole put two dozen oysters with their own juice, and one quart of water. Add a bouquet garni and put on the fire. When boiling remove the bouquet garni, and strain the broth through a napkin, season with salt and a little Cayenne pepper, and serve in cups. The oysters may be saved for other purposes.
Curried oysters. In a casserole melt three ounces of butter, then add two spoonfuls of flour, one spoonful of curry powder, and one pint of oyster broth. Boil for a minute, then add one apple fried in butter, one tablespoonful of chutney sauce, one teaspoonful of Worcestershire sauce, and a little salt and Cayenne pepper. Boil for five minutes, and bind with the yolk of an egg and a spoonful of cream. Strain the sauce, and add two dozen well-seasoned parboiled oysters.