JUNE 14
| BREAKFAST | LUNCHEON | ||||
| Raspberries with cream | Half of grapefruit with cherries | ||||
| Scrambled eggs with cheese | Baked beans, Boston style | ||||
| Rolls | Brown bread | ||||
| Oolong tea | Beignets soufflés | ||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clams on half shell | |||||
| Consommé Ab-del-cader | |||||
| Aiguillettes of turbot, Bayard | |||||
| Roast sirloin of beef, fermière | |||||
| Lettuce salad | |||||
| Soufflé glacé, St. Francis | |||||
| Assorted cakes | |||||
| Coffee | |||||
Scrambled eggs with cheese. Mix ten eggs with one-half cup of cream, and one-half cup of grated Parmesan or Swiss cheese; season with salt and pepper to taste. Melt two ounces of butter in a casserole, add the eggs, and scramble.
Beignets soufflés. One pint of water, one-quarter pound of butter, one-half pound of flour, nine eggs, and a pinch of salt. Put the butter and salt in the water and bring to a boil. Stir in the flour with a wooden spoon, and work well until it is a smooth paste. Remove from the fire and work in the eggs, one by one. Form in the size of a walnut, and drop into hot lard with a soupspoon, and fry until well browned. The fritters will turn by themselves while frying. When done roll in powdered sugar to which has been added a little cinnamon, and serve on a napkin.
Consommé Ab-del-cader. Cut some carrots and turnips in half-moon shape, and boil in salted water. Cut some royal in the same shape. Also have some profiteroles. Put equal quantities of each in hot consommé, and also one poached yolk of an egg for each person. Have the consommé well seasoned.
Aiguillettes of turbot, Bayard. Cut four fillets of turbot lengthwise, and about four inches long and two inches wide. Place in a buttered pan, season with salt and white pepper, add one-half glass of white wine and one-half cup of fish stock, or water; cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter, reduce the broth until nearly dry, add a pint of lobster sauce to which has been added the tail of a lobster, six heads of French canned mushrooms, and two truffles, all cut Julienne style. Pour the sauce over the fish before serving.
Roast sirloin of beef, fermière. Roast sirloin of beef, sauce Madère, garnished with string beans in butter, carrots in butter, and château potatoes.
Chicken sauté, Archiduc. Joint a chicken, and season with salt and pepper. Melt two ounces of butter in a sauté pan; when hot add the chicken and sauté for five minutes. Then add two sliced green peppers, and sauté until the chicken is done. Then place the chicken on a platter, and add another ounce of butter to the sauté pan. When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half.