=Sweetbreads braisé, Montebello.= Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over the sweetbreads, as desired.
=Soufflé glacé aux fraises.= Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.
=Soufflé glacé with raspberries.= Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries.
BREAKFAST Preserved pears Griddle cakes with honey Coffee
LUNCHEON Carciofini Écrevisses en buisson Braised beef Noodles French pastry Coffee
DINNER Consommé Ditalini Fillet of sole, St. Nazaire Leg of mutton, currant jelly String beans Green corn Hashed potatoes in cream Field salad Apricot pie Coffee
=Braised beef.= Have the butcher cut an eight pound piece of rump or brisket of beef. Season with salt and pepper, and rub with a small piece of garlic. Melt in a pot about two ounces of butter, and when hot add the beef and roast on top of the range until it is brown on all sides. Then remove the beef, add one ounce of fresh butter to the gravy already in the pot, and when hot add two large spoonfuls of flour, and allow it to brown. Then add three pints of water, bring to a boil, and then put in the beef again. Add two calf's feet, one onion, one carrot, à large bouquet garni, four chopped tomatoes, salt, and a spoonful of whole black peppers. When boiling season well, cover, and put in oven. It will require from three to four hours to become well done. Then remove the beef to a platter, and reduce the sauce one-half. Taste to see if more seasoning is required, and then strain. Pour some of the sauce over the beef, and serve the remainder in a sauceboat. Garnish the beef with the carrot that was cooked with it. Cut the carrot in thin slices.
=Larded rump of beef.= Lard a piece of rump of beef, and then prepare in the same manner as braised beef.