=Soft clams, Newburg.= Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.
=Omelet with soft clams.= Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.
=Potage Talleyrand.= Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.
=Tournedos.= Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sautéed, and served with maître d'hôtel sauce. Mostly used as an entrée with fancy garniture.
=Tournedos Rossini.= Salt and pepper the tournedos, sauté in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo. Simmer à large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.
BREAKFAST Preserved figs Scrambled eggs with bacon Rolls Coffee
LUNCHEON Antipasto Essence of chicken in cups Cheese straws Bear steak, port wine sauce Chestnuts and prunes Fried egg plant Mexican salad Corn meal pudding Coffee
DINNER Clam chowder Ripe olives Striped bass sauté, miller style O'Brien potatoes Asparagus Hollandaise Cold Westphalia ham Omelette soufflée à la vanille Coffee
=Scrambled eggs with bacon (1).= Put some plain scrambled eggs in a deep platter with strips of broiled bacon over the eggs.
=(2)= Cut six slices of bacon in small squares, put in casserole with one-half ounce of butter and fry slowly until crisp. Add ten beaten eggs mixed with one-half cup of cream, season with salt and pepper, and cook in the usual manner.
=Antipasto.= This is an Italian relish (hors d'oeuvre), and can be obtained in cans. It consists of tunny fish, sardines, pickles, capers, etc., preserved in oil. Serve on a napkin, in the can, with quartered lemons and parsley around the sides.