JANUARY 11
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Pancake Molosol | ||||
| Pettijohns with cream | Scotch consommé | ||||
| Crescents | Sweetbread patties with cream | ||||
| Cocoa | Meringue glacée with raspberries | ||||
| Coffee | |||||
| DINNER | |||||
| Blue Points on shell | |||||
| Potage Bagration | |||||
| Celery. Ripe olives | |||||
| Paupiette of flounder, Bignon | |||||
| Roast ribs of beef | |||||
| Anna potatoes | |||||
| New peas | |||||
| Escarole salad | |||||
| Bavarois au chocolat | |||||
| Assorted cakes | |||||
| Coffee | |||||
Pancake Molosol. Spread some very thin French pancakes with fresh Russian caviar, roll up, and cut in diamond shapes. Serve on napkin, garnished with leaves of lettuce filled with chopped onions, quartered lemons, and parsley in branches. The pancakes must be fresh.
Scotch consommé. Boil a piece of mutton very slowly in consommé. When done strain the broth, add the mutton, cut in small dices, some brunoise, and some boiled barley.
Sweetbread patties with cream. Cut some parboiled sweetbreads in small dices and simmer a few minutes with a piece of butter. Add a little cream and cream sauce, season with salt and Cayenne pepper, boil for ten minutes. Have some hot patty shells, and fill.
Potage Bagration. Add to cream of chicken some boiled macaroni cut in pieces one-quarter inch in length.
Paupiette of flounder, Bignon. Stuff some fillets with fish force meat. Bread, and fry. Serve tomato sauce separate.
Fish force meat. Quarter pound trimmings of fish chopped fine, passed through sieve, and add one yolk of egg and a tablespoonful of cream. Salt and pepper.
Veal force meat. Quarter pound raw veal chopped fine, passed through sieve; add one raw yolk of egg, salt and pepper, and tablespoonful of cream.