=Beef steak, Provençale.= Cook a small sirloin steak sauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak.
=Béarnaise sauce.= Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper.
=Béarnaise tomatée.= One cup of thick puree of tomatoes mixed with two cups of Béarnaise sauce.
=Choron sauce.= Same as Béarnaise tomatée.
BREAKFAST Grapefruit juice Grape-nuts with cream Rolls Coffee
LUNCHEON Barquette à l'aurore. Salmon steak with anchovies Baked potatoes 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.