Tenderloin steak, Polonaise. Broil the steak, put on a platter, cover with maître d'hôtel sauce, and garnish with cauliflower Polonaise.
APRIL 26
| BREAKFAST | DINNER | ||||
| Sliced oranges | Consommé à la Russe | ||||
| Ham and eggs | Salted Brazil nuts | ||||
| Rolls | Frogs' legs, sauté à sec | ||||
| Coffee | Breast of tame duck, Virginia style | ||||
| Fried apples | |||||
| Wax beans in butter | |||||
| Romaine salad | |||||
| LUNCHEON | Neapolitan ice cream | ||||
| Eggs gourmet | Assorted cakes | ||||
| Honeycomb tripe with cream and peppers | Coffee | ||||
| Baked potatoes | SUPPER | ||||
| Fresh vegetable salad | Angels on horseback | ||||
| Imperial pancake | Chicken à la King | ||||
| Demi tasse | Coffee | ||||
Eggs gourmet. Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgord.
Honeycomb tripe with cream and peppers. Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.
Imperial pancakes. Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color.
Consommé à la Russe. To consommé brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.
Breast of tame duck. Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a sauté pan, add the breasts and sauté for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.
Breast of duck, Virginia style. Broil two slices of Virginia ham and lay on top of the breasts prepared as above.