| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Grapefruit en suprême, with kirsch | ||||
| Boiled eggs | Eggs, Lorraine | ||||
| Buttered toast | Corned beef hash | ||||
| Coffee | French pastry | ||||
| Demi tasse | |||||
| DINNER | |||||
| Purée St. Germain | |||||
| Salmon Mirabeau | |||||
| Fillet of beef, Charcutière | |||||
| Stewed canned corn | |||||
| Baked potatoes | |||||
| Endives salad | |||||
| Floating island | |||||
| Macaroons | |||||
| Coffee | |||||
Grapefruit en suprême with kirsch. Add to sliced grapefruit, for each person, a spoonful of powdered sugar and one pony of kirschwasser. Mix well and serve in suprême glasses.
Eggs, Lorraine. Same as eggs Chipolata with the addition of a strip of bacon across the top.
Purée St. Germain. Add to a purée of peas some fresh-cooked green or canned peas.
Salmon Mirabeau. Put in a buttered flat pan two thick slices of salmon, season with salt and pepper, add one-half glass of claret or white wine, cover, and cook until done. Put on a platter, cover with tarragon sauce (sauce à l'estragon), garnish with stuffed olives, and lay six fillets of anchovies on top of each slice of fish.
Tarragon sauce (Sauce à l'estragon). Chop some tarragon very fine, add one-half glass of claret or white wine, and reduce by boiling until nearly dry. Then add one pint of brown gravy and boil for five minutes. Season with salt and pepper, add two ounces of fresh butter and whip well into the hot sauce. Serve with fish or meats.
Fillet of beef, Charcutière. Roast tenderloin of beef. Serve with brown gravy (sauce Madère), to which has been added twelve small glacéed onions, six sliced sour pickles, and twelve heads of French mushrooms or fresh mushrooms sauté in butter. Before serving add a cup of tomato sauce, and season well with salt and pepper.
Stewed canned corn. Empty a can of corn into a sauce pan, add one ounce of fresh butter, season with salt and pepper, and boil. If too thick add a spoonful of thick cream.
Punch Palermitaine. Serve orange water ice in glasses with a little Curaçao on top.
Scalloped halibut with cheese. Prepare one quart of cream sauce. Take four pounds of halibut, clear of bones and skin, and cut in thin slices about one-quarter inch thick, and two inches square. Butter a shallow earthen dish, put some cream sauce in the bottom, sprinkle with grated cheese, then put in a layer of halibut, season with salt and pepper; then sauce, cheese and fish in turn; and continue for about five layers, with cream and sauce on top. Put bits of butter on top and bake in a moderate oven for from forty-five minutes to one hour, or until fish is done and top is nicely browned.