Artichokes Saute
Apple and Cress Salad
Snow Pudding with Chocolate Sauce
Coffee_

_Planked Chicken_--Cream together 1/4 cup Crisco, 1 teaspoon minced
onion, 1/4 tablespoon each of minced red pepper, green pepper, and
parsley, 1/2 clove minced garlic, and 1 teaspoon lemon juice.

Split 1 young chicken as for broiling, place in pan, sprinkle with
salt and pepper, dot over with Crisco, and bake until nearly done in a
quick oven. Then Crisco plank, arrange upon it border made from 2 cups
of hot mashed potatoes to which have been added seasoning and beaten
yolks of 3 eggs. This is put on with a pastry tube and may be made
as fanciful as desired, with rosettes and pyramids. Brush over with
beaten egg diluted slightly with water, and place chicken in center.
Peel and saute 8 large mushroom caps, place on chicken (which has been
spread with prepared butter), place in very hot oven to brown potatoes
and finish cooking chicken. Serve on plank at once.

February 7

_Crab Canapes
St. Germain Soup
*Braised Fillet of Beef
French Bean Salad
Bar-Le-Duc Cream
Fruits
Nuts
Biscuits
Cheese
Coffee_

_*Braised Fillet of Beef_--Tie up fillet of beef neatly with string
and put in stewpan, bottom of which has been well Criscoed and lined
with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes,
then barely cover with stock, add 1 wineglass of sherry, and bring to
a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1
carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to
taste.

Let meat simmer gently in this for 1-1/2 to 2 hours. For garnish, take
equal quantities of French peas and string beans, artichoke bottoms,
new carrots and turnips. Cut latter in uniform shapes with fancy
vegetable cutter, and cook them separate in consomme. Strain off about
3/4 pint of stock from fillet of beef, and pour on brown roux, made
with 2 tablespoons each of flour and Crisco; stir until it boils, add
small piece of glaze and reduce a little over quick fire. Add dash of
kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it
with some of sauce, and arrange vegetables around it in little heaps,
each kind separate. Serve remainder of sauce in a boat.

February 8

_Faubonne Soup
Baked Fish
Grenadins of Veal
Roast Pigeons
Endive Salad
*Fruit Snowballs
Coffee_

_*Fruit Snowballs_--Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4
cup milk, 1 cup