Orange coupe. Use sliced oranges, and prepare as above.
Grapefruit coupe. Same as orange coupe, but use a little more sugar.
MAY 9
| BREAKFAST | LUNCHEON | ||||
| Orange juice | Crab ravigote | ||||
| Omelet with cèpes | Consommé in cups | ||||
| Rolls | Chicken à la King | ||||
| Coffee | Knickerbocker salad | ||||
| Baba au rhum | |||||
| DINNER | |||||
| Purée of white beans, Soubise | |||||
| Fillet of bass, Duglère | |||||
| Rack of lamb, Montjo | |||||
| Sybil potatoes | |||||
| Artichokes, Hollandaise | |||||
| Chiffonnade salad | |||||
| Peach Norelli | |||||
| Assorted cakes | |||||
| Coffee | |||||
Knickerbocker salad. On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates.
Purée of white beans, Soubise. Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter.
Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley.
Fillet of bass, Duglère. On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter.
Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Madère, to which has been added a can of French mushrooms and some stuffed olives.