JUNE 15
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Poached eggs à la Reine | ||||
| Ham and eggs | Cold sirloin of beef | ||||
| Rolls | Rachel salad | ||||
| Coffee | Baked apple roll | ||||
| Coffee | |||||
| DINNER | |||||
| Cabbage soup, Normande | |||||
| Radishes | |||||
| Salmon steak, Hongroise | |||||
| Roast chicken | |||||
| Fresh asparagus, Hollandaise | |||||
| Georgette potatoes | |||||
| Chicory salad | |||||
| Vanilla ice cream | |||||
| Bouchettes | |||||
| Demi tasse | |||||
Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over all.
Baked apple roll. Roll out one pound of puff paste until it is about one-eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate.
Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll. Prepare in the same manner as apple roll, using the fruit desired.
Cabbage soup, Normande. Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares and fried in butter.
Salmon steak, Hongroise. Cut two slices of salmon one and one-half inches thick; season with salt and pepper, roll in oil, and broil on both sides until colored. Then place on a platter, put two ounces of butter on top, and put in oven to finish cooking. When done place on a platter and cover with tomato sauce to which a tablespoonful of paprika has been added.
Bouchettes. Make a mixture as for lady fingers. Put it into a pastry bag, and press out on paper in dots the size of a "quarter." Bake in a moderate oven. Allow to become cold, spread some jam or marmalade on the bottom of one and press another one on the jam, making a ball, and so on. Coat them with a white or pink icing.
Chocolate bouchettes. Make as above, coat with chocolate icing.
Coffee bouchettes. Make as above, coat with coffee icing.