MAY 20
| BREAKFAST | LUNCHEON | ||||
| Quince jelly | Grapefruit with cherries | ||||
| Oatmeal with cream | Eggs en cocotte, Porto Rico | ||||
| Crescents | Filet mignon, Maréchale | ||||
| Chocolate with whipped cream | New peas | ||||
| Lettuce salad | |||||
| Camembert cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Consommé Sarah Bernhardt | |||||
| Ripe California olives | |||||
| Boiled Tahoe trout, Vatchette | |||||
| Broiled Porterhouse steak, Bercy | |||||
| French fried potatoes | |||||
| String beans | |||||
| Sliced tomatoes, mayonnaise | |||||
| Peaches, brandy sauce | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.
Filet mignon, Maréchale. Broil or sauté four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.
Consommé Sarah Bernhardt. Consommé tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca before serving.
Boiled Tahoe trout, Vatchette. Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.
Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.
MAY 21
| BREAKFAST | LUNCHEON | ||||
| Pineapple preserves | Antipasto | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Beef à la mode | ||||
| Coffee | Baked potatoes | ||||
| Hearts of romaine salad | |||||
| Strawberry cream pie | |||||
| Coffee | |||||
| DINNER | |||||
| Purée Camelia | |||||
| Radishes Salted almonds | |||||
| Boiled salmon, Hollandaise | |||||
| Potatoes natural | |||||
| Roast tame duckling | |||||
| Apple sauce | |||||
| Potatoes au gratin | |||||
| Cold asparagus, mustard sauce | |||||
| Chocolate ice cream | |||||
| Lady fingers Coffee | |||||