December 25
| BREAKFAST | LUNCHEON | ||||
| Hothouse raspberries with cream | Eggs ministerielle | ||||
| Oatmeal | Cold assorted meats | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | Pont Neuf cake | ||||
| Demi tasse | |||||
| DINNER | |||||
| Blue Points, mignonette | |||||
| Bisque d’écrevisses | |||||
| Salted almonds Celery | |||||
| Ripe California olives | |||||
| Fillet of trout, Café de Paris | |||||
| Sweetbreads braisé, au jus | |||||
| Purée de marrons | |||||
| Roast goose, apple sauce | |||||
| Sweet potatoes, Southern style | |||||
| Pâté de foie gras de Strasbourg | |||||
| Lettuce salad, aux fines herbes | |||||
| Frozen diplomate pudding | |||||
| Assorted cakes | |||||
| Pont l’évêque cheese Crackers | |||||
| Nuts and raisins Coffee | |||||
Eggs ministerielle. Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.
Pont Neuf potatoes. Three times the size of regular “French” fried potatoes.
Sweetbreads braisé au jus. (Glacé). Place in buttered sauté pan one sliced onion, one carrot, a little parsley, a bay leaf and a clove, and a few pepper berries. Put three parboiled sweetbreads, which may be larded with fresh or salted pork if desired, on top, add one-half cup of bouillon, salt, and put over fire to boil. When reduced place in oven, add a small quantity of meat extract, and glacé by basting continually with its own broth, until well browned. When done lay on platter and strain the broth over them.
Bisque d’écrevisses. Remove the tails of three dozen écrevisses. Use two-thirds of the shells, broken up, to make the soup, and one-third for écrevisse butter. Simmer in butter one onion, one carrot, a leek and a little celery, all cut up; with one bay leaf, some thyme and one spoonful of black pepper berries. Then add the broken shells, two spoonsful of flour, one glass of white wine, one-half glass of brandy, one gallon of bouillon and one cup of raw rice. Season with salt and Cayenne pepper, cook till rice is very soft, and strain through fine sieve. Bisque should be a little thicker than other cream soups. Before serving add two spoonsful of écrevisse butter and stir well, then add the écrevisse tails and one-half glass of Cognac.
Écrevisse butter. Break fine in mortar some écrevisse (crayfish) shells. Put in sauce pan with one-half pound of butter, one-half onion, one-half carrot, a small piece of celery, one-half of a leek stalk, a little thyme, one bay leaf and a few pepper berries, and simmer in oven till butter is clarified, or clear, and all the other liquids evaporated. Squeeze through cheese cloth into a bowl standing in ice. The butter will rise to the top, and may be easily removed when cold. This butter is used with many sauces, soups, etc.
Lobster butter. Use lobster shells and prepare in the same manner as écrevisse butter. This butter is used for lobster sauce, Newburg dishes, soups, etc.