JULY.
- Bouillon with marrow dumplings.
- Fish ragout in shells.
- Baked ham with Burgundy sauce.
- Stuffed tomatoes.
- Potato chips.
- Red farina pudding with cream.
- Coffee.
AUGUST.
- Green pea soup.
- Lobster with remoulade sauce.
- Veal chops with apple sauce.
- Head lettuce.
- Broiled spring chicken.
- Fried potatoes.
- Fruit salad.
- Coffee and cake or tart.
SEPTEMBER.
- Bouillon with egg sponge dumplings.
- Chicken fricassee with dumplings and puff paste scallops.
- Hamburg steak with green beans and creamed potatoes.
- Champignon salad.
- Chocolate cream.
- Bread and butter.
- Cheese.
- Coffee.
OCTOBER.
- Brown bouillon with rice pudding.
- Lobster ragout in shells.
- Fried duck with cranberries and baked cauliflower.
- Mixed salad.
- Strawberry cream with almond heaps.
NOVEMBER.
- Green corn soup.
- Duck ragout.
- Lamb cutlet with kohlrabi.
- Potato pudding.
- Mixed jam or marmalade.
- Apple strudel.