APRIL 30
| BREAKFAST | LUNCHEON | ||||
| Raspberries with cream | Grapefruit en suprême | ||||
| Waffles | Eggs à la Turque | ||||
| Chocolate with whipped cream | Chickens' legs, deviled | ||||
| Crescents | Asparagus Hollandaise | ||||
| Gauffrette potatoes | |||||
| Apple pie | |||||
| American cheese | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé printanier royal | |||||
| Salted almonds | |||||
| Halibut, Richmond | |||||
| Roast tame duck with olive sauce | |||||
| Sweet potatoes, country style | |||||
| Stewed tomatoes, family fashion. | |||||
| Cold asparagus, mayonnaise | |||||
| Biscuit Tortoni | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs à la Turque. To shirred eggs add a few chickens' livers sauté, in brown gravy. Place a slice of truffle on top of each egg.
Deviled chickens' legs. Left over boiled or broiled chickens' legs may be utilized. Season with salt and pepper, spread with a little French mustard mixed with a little powdered mustard and Worcestershire sauce. Roll in fresh bread crumbs, and broil over a slow fire. When done serve on a platter with devil sauce, or sauce poivrade.
Devil sauce. In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy. Season with salt and pepper, boil for five minutes, and strain.
Consommé printanier. Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consommé. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc.
Halibut, Richmond. Make a border with a potato croquette preparation, around a silver platter. Remove the skin and bones from two pounds of halibut and boil in salt water for ten minutes. Then put in vessel, add one-half pint of cream and one pint of cream sauce, season with salt and Cayenne pepper, and boil together for five minutes. Then place inside the border on the silver platter, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until nicely colored.
Olive sauce. Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes. Serve with any meat.
Stewed tomatoes, family fashion. Peel six tomatoes and cut each in eight pieces. Put in a casserole with three ounces of butter, season with salt and pepper, add a pinch of sugar and two slices of bread cut in small squares, cover, and simmer on a slow fire for about forty minutes.