XXV Joshua A. Hatfield
Eggplant Sauté à l’Alexander
For About 12 People
Take two large eggplants, have them peeled and cut into large flakes of about 1¼ inches in size, season with pepper and salt, pass through flour and fry in hot fat pan to brown color; chop finely and sauté to yellow color, six French shallots and two beans of garlic, and add to the eggplant. Keep stirring on moderate fire for about three minutes, serve in vegetable dish and spray with chopped parsley.
Potato Sticks Alexander
Take six nice boiled potatoes, let them drain and pass through sieve, put in stewing pan on the fire, add four yolks of eggs, one spoonful of fresh butter, one spoonful of puff paste; one green pepper, one sweet pepper, two slices of boiled ham and parsley all finely chopped, and pepper and salt to taste.
Mix while on the fire for about five minutes, then let it cool down.
Of this dough roll sticks of ½ inch in diameter by 1½ inches long, pass through flour, beaten egg, and white bread crumbs, fry in fat pan and serve on napkin with fried parsley.
Cold Sauce Alexander
(Served at India House with Cold Salmon)
For 12 People
Incorporate into good mayonnaise, chopped chives, parsley, chervil, two tablespoonsful of French mustard and dash of Worcestershire sauce, paprika, pepper and salt; stir well.
Suprême of Chicken à l’Alexander
Take the breast of a four-pound roasting chicken (stuff very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the suprême and have the sauce reduced to one-quarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glacé), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve.
Dish suprême on a fried canape cut to shape and sauce it.
Garniture
Fried eggplant cut in Julienne shape
Green peppers sauté in butter
Fresh tomatoes sauté
Arrange the vegetables around the suprême on platter by keeping them each separately and serve sauce apart.
Fondu au Fromage à l’Alexander
Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate ½ pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down.
This preparation cut and roll into sticks of ¾ inches diameter by 1½ inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan.
Serve in napkin with fried parsley.
Poached Eggs en Croustade à l’Alexander
Work into a dough ½ pound of flour, one tablespoonful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diameter, place in molds and bake in moderate oven.
Melt two tablespoonsful of fresh butter, add 12 finely chopped shallots, ¼ pound of finely chopped fresh mushrooms, pepper, salt, and let it simmer, by constantly stirring, until it is thoroughly cooked, and finish with chopped parsley; mix well into this two tablespoonsful of demi-glacé. Cover the bottom of tartlettes with a layer of this preparation, place a freshly poached egg on top, cover with thick cream sauce, spray with grated Parmesan cheese, a dash of melted butter, and bake in moderate oven for about five minutes.
Dish up on napkin with crisp fried parsley.
Romaine Salad à l’Alexander
Decorate half a head of Romaine with sliced grapefruit, sliced orange and white grapes split and seeded, or large black cherries.
Prepare dressing as follows: Incorporate into French dressing finely chopped chives, French mustard and teaspoonful of red currant jelly; mix well and use as dressing for above salad.
Rognons de Veau à l’Alexander
Take six fresh veal kidneys, remove skin and fat, and cut to very small cubes, adding ½ pound of very fine chopped fresh mushrooms, and put aside.
Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color. Add the kidneys and mushrooms and let it simmer for about eight minutes, taking good care not to let it cook too much, preventing the kidneys from getting hard; incorporate into this appareil one pint of demi-glacé, one cup of bread crumbs (for thickening) chopped parsley, pepper and salt, and let it cool down.
Cut round canapes of bread 3 inches in diameter, and ½ inch thick, and fry in butter to crusts, and drain; then cover the crusts with this preparation to a half ball shape, pass through beaten egg, spray with a mixture of bread crumbs and grated parmesan cheese and dash of melted butter on top and bake in moderate oven for about ten minutes.
Dish up on napkin with fried parsley, and serve with demi-glacé sauce separate.
Strawberry Tartlets Alexander
Work into a dough ½ pound of flour, ¼ pound sugar, 1 tablespoonful of butter, 2 whole eggs, and a little salt.
Cut the dough to oval or round tartlet forms, have them baked in moderate oven, and after they are cooled down fill out the bottom of the tartlets with custard (Crème Patissière). Cover the cream entirely with a layer of selected fresh whole strawberries, and apply, with a decorating brush, lightly diluted red currant jelly; spray the top with finely chopped pistachio nuts.
Baked Oysters Alexander
Open six large oysters, keep in deep half shell, place in roasting pan and cover with Sauce Alexander as follows:
Mix: two tablespoonsful of Chili sauce
one tablespoonful of horseradish sauce
one tablespoonful of French mustard
one dash of Worcestershire Sauce
finely chopped chives, salt and pepper
Take good care the oysters are entirely covered by the sauce, then spray with bread crumbs, and have them baked for about eight minutes.
Émince of Chicken à l’Alexander
Select a choice five-pound fowl, have it boiled, cut into flakes and put aside.
Brown in saucepan ¼ pound of butter and two tablespoonsful of flour to a nice yellow color, add to this one quart of chicken broth and let it boil for a few minutes, keeping on stirring it; beat into this sauce six yolks of eggs and the juice of two lemons, working it all the time, but taking good care not to let it boil any more; pass it through a fine sieve and keep it hot in Bain-Marie.
Cut into flakes and sauté in butter ½ pound of fresh mushrooms, then take ¼ pound flaked boiled Virginia ham, one bunch of finely chopped Tarragon and mix this with the chicken flakes in the thoroughly heated sauce; season with salt, pepper and paprika to taste and serve in chafing dish; place on freshly made toast or hot buckwheat cakes.