Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner as for consommé. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.
Sweetbreads braisé, Godard. Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madère around the platter.
MAY 8
| BREAKFAST | LUNCHEON | ||||
| Guava jelly | Grapefruit en suprême au marasquin | ||||
| Rice cakes | Consommé in cups | ||||
| Breakfast sausages | Finnan haddie in cream | ||||
| Chocolate with whipped cream | Baked potatoes | ||||
| Rolls | Italian salad | ||||
| Camembert cheese | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé with royal and carrots | |||||
| Ripe California olives | |||||
| Crab meat, Belle Hélène | |||||
| Tournedos Bordelaise | |||||
| Julienne potatoes | |||||
| Cauliflower au gratin | |||||
| Fresh strawberry coupe | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot purée and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consommé.
Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.
Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries.
Fresh raspberry coupe. Use raspberries, and prepare as above.
Banana coupe. Use sliced bananas, and prepare in the same manner as for strawberries.