JANUARY 13
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Oyster stew | ||||
| Broiled finnan haddie | Eggs Gambetta | ||||
| Baked potatoes | Mutton chops | ||||
| Rolls | French fried potatoes | ||||
| Coffee | String beans | ||||
| Camembert cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Venitienne | |||||
| Aiguillettes of bass, à la Russe | |||||
| Beef steak, Provençale | |||||
| Georgette potatoes | |||||
| Lettuce and tomato salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Oyster stew. Put in a pot six oysters with their own juice, bring to the boiling point, and skim. Then add one cup of boiling milk, one ounce of sweet butter, and salt. Serve crackers separate.
Eggs Gambetta. Dip four cold poached eggs in some beaten eggs, then in bread crumbs, and fry in swimming fat. Place on toast, garnish with boiled calf's brains and sliced truffles, and serve with Madeira sauce.
Potage Venitienne. Beat two spoonfuls of farina, two whole eggs and a half cup of milk together, stir into one quart of boiling consommé, and cook for twelve minutes.
Aiguillettes of bass, à la Russe. Remove the skin from the fillets of bass, and cut in slices (aiguillettes) about one and one-half inches wide and five inches long. Place in a buttered pan, season with salt and pepper, place on each piece three or four round slices of cooked carrots, add half a glass of white wine, cover with buttered paper, and cook slowly. Add some finely cut chervil to some white wine sauce, and pour over the fish.
Beef steak, Provençale. Cook a small sirloin steak sauté in butter, and season well. Cover one-half of the steak with Béarnaise sauce, and the other half with Béarnaise sauce mixed with a little puree of tomatoes. On top of each half place a round potato croquette the size of a walnut, and some Julienne potatoes around the steak.
Béarnaise sauce. Put in a sauce pan six very finely-chopped shallots, a spoonful of crushed white peppers, and a glass of tarragon vinegar, and reduce until nearly dry. Then put the pan in another vessel containing hot water, add the yolks of five eggs and stir in well. Then add one pound of sweet butter cut in small pieces. Stir the butter in piece by piece, and as it melts the sauce will become thick, like mayonnaise. Be careful that the sauce does not become too hot. Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper.
Béarnaise tomatée. One cup of thick puree of tomatoes mixed with two cups of Béarnaise sauce.