MAY 26
| BREAKFAST | LUNCHEON | ||||
| Preserved pears | Cantaloupe | ||||
| Broiled salt mackerel with melted butter | Poached Eggs, Vanderbilt | ||||
| Baked potatoes | Breaded veal cutlets, tomato sauce | ||||
| Rolls | Spaghetti in cream | ||||
| Coffee | Allumettes (cake) | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé aux pluches | |||||
| Ripe California olives | |||||
| Fillet of halibut, sauce Venitienne | |||||
| Roast tame duck, apple sauce | |||||
| Asparagus Hollandaise | |||||
| Potatoes au gratin | |||||
| Lettuce and grapefruit salad | |||||
| Soufflé glacé | |||||
| Assorted cakes | |||||
| Coffee | |||||
Poached eggs, Vanderbilt. Make a purée of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madère.
Breaded veal cutlets, tomato sauce. Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.
Spaghetti in cream. Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water. Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.
Consommé aux pluches. Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consommé for thirty minutes. Add some chervil before serving.
Fillet of halibut, sauce Venitienne. Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.
Sauce Venitienne. Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.
Soufflé glacé (plain). Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.