MAY 28
| BREAKFAST | LUNCHEON | ||||
| Strawberry jam | Grapefruit with chestnuts | ||||
| Calf's liver and bacon | Eggs, Columbus | ||||
| Baked potatoes | Broiled pig's feet, tomato sauce | ||||
| Rolls | Mashed turnips | ||||
| Coffee | Cannelons à la crème | ||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé, profiteroles | |||||
| Lyons sausage | |||||
| Sand dabs, Grenobloise | |||||
| Broiled chicken, Tyrolienne | |||||
| Potatoes château | |||||
| String beans in butter | |||||
| Chiffonnade salad | |||||
| Fresh raspberry cup | |||||
| Macaroons | |||||
| Coffee | |||||
Eggs, Columbus. Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.
Cannelons à la crème. Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.
Cornets à la crème. Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.
Consommé, profiteroles. Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consommé.
Sand dabs, Grenobloise. Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.
Broiled chicken, Tyrolienne. Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate.