Mashed summer squash. Peel three pounds of summer squash, cut in half, and put in casserole with two ounces of butter, season with salt and pepper, cover, and cook in oven for thirty minutes. Then strain through a fine sieve, put back in casserole, add two additional ounces of butter, and if too thick add a spoonful of thick cream.
JUNE 4
| BREAKFAST | LUNCHEON | ||||
| Sliced figs with cream | Cold eggs, Danoise | ||||
| Bacon and eggs | Broiled sea bass, maître d'hôtel | ||||
| Chocolate with whipped cream | Breast of squab, sauté in butter | ||||
| Rolls | Summer squash, Native Son | ||||
| Potatoes sauté | |||||
| Watermelon | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Japonnaise | |||||
| Radishes | |||||
| Shad roe, en bordure | |||||
| Cucumber salad | |||||
| Tenderloin of beef, Voisin | |||||
| Potatoes allumette | |||||
| Lettuce and alligator pear salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.
Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.
Breast of squab, sauté in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.
Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.
Consommé Japonnaise. Consommé aux perles de Nizam colored with yellow Breton coloring.
Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches and quartered lemons.