JUNE 25
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Cendrillon salad | ||||
| Boiled eggs | Small tenderloin steak, Marseillaise | ||||
| Dry toast | Gnocchis à la Romaine | ||||
| English breakfast tea | Camembert cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Cream Countess | |||||
| Salami sausage Radishes | |||||
| Fillet of kingfish, Ubsala | |||||
| Roast tame duck, apple sauce | |||||
| Carrots and peas in cream | |||||
| German fried potatoes | |||||
| Escarole salad | |||||
| Plombière aux fruits | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Salad Cendrillon. Scoop out four cold baked potatoes, fill with Russian salad, and serve on a napkin, garnished with parsley in branches and canapés of anchovies.
Small tenderloin steak, Marseillaise. Chop six shallots and two pieces of garlic, and simmer in two ounces of butter. Then add a peeled tomato cut in small squares, and six chopped anchovies, and simmer for twenty minutes. Then add two cups of brown gravy (sauce Madère), boil for two minutes, add two ounces of butter, stir until melted, and season with salt and Cayenne pepper to taste.
Gnocchis à la Romaine. Put three-quarters of a pound of farina in one quart of boiling milk, and boil slowly for fifteen minutes. Then remove from the fire and bind with the yolks of six eggs and a half cup of cream. Season with salt and white pepper, and set to cool. Then cut in one and one-half inch squares, or in other desired shapes; place on a buttered pan, or deep dish, or individual shirred egg dish; sprinkle with grated Parmesan cheese, put small bits of butter on top, and bake in oven until brown.
Gnocchis au gratin. Same as above, except pour sour cream over them, sprinkle with cheese, add butter on top, and bake until brown.
Cream Countess. Make a cream of asparagus soup, and before serving bind with the yolk of one egg for each person. Color with green spinach coloring.
Kingfish, Ubsala. Put four cleaned kingfish on a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, bouillon or water, and bake in an oven. Then place the fish on a platter, add one pint of white wine sauce to the juice of the fish in the pan, and reduce by boiling to the thickness of a good sauce. Strain over the fish. Garnish with fleurons.