January 14
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Barquette à l’aurore. | ||||
| Grape-nuts with cream | Salmon steak with anchovies | ||||
| Rolls | Baked potatoes | ||||
| Coffee | Cheese cake | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé crème de volaille | |||||
| Salted English walnuts | |||||
| Frogs’ legs, sauté à sec | |||||
| Lamb chops, sauce Soubise | |||||
| Stewed tomatoes | |||||
| Brussels sprouts | |||||
| Hearts of romaine | |||||
| Meringue Chantilly | |||||
| Coffee | |||||
Barquette à l’aurore. Small tartelettes filled with Italian salad and covered with pink mayonnaise sauce.
Italian salad. Use equal parts of carrots, turnips, string beans, and roast beef cut in small squares, and of boiled peas. Season with salt, pepper, tarragon vinegar and olive oil, and garnish with beets and flageolet beans.
Pink mayonnaise. Add to two cups of mayonnaise, one-half cup of cold purée of tomatoes.
Consommé crème de volaille. Put some very light chicken force meat (quenelle) in small round buttered timbale moulds, and cook in bain-marie (double boiler). When done, slice thin and serve in hot consommé. (See chicken force meat recipe Jan. 11.)
Cheese cake. One and one-half pounds of cottage cheese, one-half pound of sugar, one-half pound of butter, the yolks of five eggs, one-half pint of milk, the whites of three eggs well beaten, and some vanilla extract. Mix the butter with the sugar, then the cheese, and the yolks of the eggs, one by one. Then add the milk, flour, and vanilla, and finally the beaten whites of eggs should be stirred in very slowly. Pour on pie dish or pan lined with a thin tartelette dough, and bake in a moderate oven.
Sauce Soubise. Parboil six sliced onions, and then pour off the water. Put in vessel with cold water and salt, and boil till done. Drain off the water, pass the onions through a fine sieve, add one pint of cream sauce, mix well, and season with salt and Cayenne pepper.
Soubise (for stuffing crabs, etc.). Slice a dozen onions, put in vessel with cold water and salt, bring to the boiling point, and allow to cool. Then put the onions in a well buttered casserole, add a half-pound of parboiled rice, a little salt, and two ounces of butter. Cover with a buttered paper and the casserole cover, put in oven and cook until soft. Then strain through a fine sieve; put in a vessel and add two spoonsful of thick cream sauce, heat well, and bind with the yolks of four eggs, season with salt and Cayenne pepper, and allow to cool. When cold mix with a spoon, and use as needed.