| BREAKFAST | LUNCHEON | ||||
| Baked apples | Hors d'oeuvres variés | ||||
| Scrambled eggs with parsley | Pilaff à la Turc | ||||
| Rolls | Pont l'Évêque cheese | ||||
| Coffee | Crackers | ||||
| Fruit | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Quirinal | |||||
| Fillet of sole, Normande | |||||
| Squab en compote | |||||
| Artichoke Hollandaise | |||||
| Peach ice cream | |||||
| Pound cake | |||||
| Coffee | |||||
Risotto. In a vessel put one chopped onion, two ounces of butter, and the marrow of a beef bone chopped fine; and simmer until the onions are done. Then stir in one pound of rice, and put in oven for five minutes. Then add one and one-half pints of bouillon and a pinch of salt, cover, and place in oven for twenty minutes. Add a half cup of grated cheese before serving.
Pilaff à la Turc. Make a ring of risotto on a round platter, and in center put some well-seasoned chickens' livers, sauté au Madère.
Potage Quirinal. Make in the same manner as purée of game, but use pheasants only. Garnish with Julienne of breast of pheasants, truffles, and some dry sherry. Season with Cayenne pepper.
Fillet of sole, Normande. Cook the fillets "au vin blanc." Garnish individually with mussels, oysters, mushrooms, small Parisian potatoes, and very small fried fish. If small fish are not obtainable cut a fillet of sole in strips one-quarter-inch thick and two inches long, breaded and fry. Before serving place a slice of truffle on top of each piece of sole.
Peach ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of peach pulp, and a few drops of peach kernel extract. Put the milk and one-half of the sugar on the fire to boil. Mix the other half of the sugar with the eggs, stir into the boiling milk, and cook until it becomes creamy, but do not let it come to the boiling point after adding the eggs. Remove from the fire, add the cream, pulp and extract, and freeze.
Banana ice cream. Same as the above, except substitute the pulp of six bananas and extract, in place of the peach pulp.
Pineapple ice cream. Add one pint of finely cut pineapple instead of the peach pulp.
Hazelnut ice cream. Roast one-half pound of hazelnuts, pound to a fine paste, mix with a little milk and two ounces of sugar. Use instead of the peach pulp.
Raspberry ice cream. Use one pint of raspberry pulp in place of the peach pulp.