| BREAKFAST | LUNCHEON | ||||
| Iced grapefruit juice | Cold stuffed eggs, with anchovies | ||||
| Scrambled eggs with Swiss cheese | Terrine de foie gras | ||||
| Rolls | Hearts of lettuce | ||||
| Coffee | Assorted French pastry | ||||
| Demi tasse | |||||
| DINNER | |||||
| Chicken soup, Portugaise | |||||
| Salted almonds | |||||
| Fillet of bass, Brighton | |||||
| Paprika schnitzel | |||||
| Gnocchis au gratin | |||||
| Chiffonnade salad | |||||
| Artichokes, Hollandaise | |||||
| Strawberry water ice | |||||
| Assorted cakes | |||||
| Coffee | |||||
Scrambled eggs with Swiss cheese. Cut one-quarter pound of Swiss cheese in very small squares. Put an ounce of butter in a casserole with the cheese, and heat slightly; then add ten beaten eggs, one-half cup of cream, season with salt and pepper, and scramble in the usual manner.
Chicken soup, Portugaise. Put a soup hen on the fire in three quarts of water, bring to a boil, and skim well. Then add a tablespoonful of salt, two carrots, one onion, and a bouquet garni, and boil slowly until the fowl is done. Then skim the broth, and cut the carrots and the onion in small squares, and return to the soup. Peel four tomatoes, squeeze out the juice, cut in small squares, and also add to the soup. Bring to a boil, add a cup of boiled rice, and serve.
Fillet of bass, Brighton. Place four fillets of bass in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with buttered paper, and set in oven for five minutes. Then place the fillets on a platter; and put what remains in the pan in a casserole, add one pint of well-seasoned sauce Italienne, bring to a boil, and pour over the fish. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for fifteen minutes. Sprinkle with fresh-chopped parsley and the juice of a lemon.
Fillet of fish au gratin, à l'Italienne. Use any kind of fish cut in fillets; large fish cut in slices; or whole small fish. Prepare in the same manner as Fillet of Bass, Brighton.
Cold stuffed eggs, with anchovies. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Pass the yolks through a fine sieve, and mix with one dozen anchovies in oil cut in small squares, a little pepper, and a teaspoonful of mayonnaise sauce. Fill the whites of the eggs with this mixture, and serve on a napkin with parsley in branches and two lemons cut in four.
JULY 6
| BREAKFAST | LUNCHEON | ||||
| Boiled farina in milk | Grapefruit with cherries | ||||
| Mixed fruit compote | Scrambled eggs, Caroline | ||||
| Dry toast | Veal chop sauté, in butter | ||||
| Coffee | Mixed flageolet and string beans | ||||
| Mashed potatoes | |||||
| Escarole salad | |||||
| Roquefort cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé, Niçoise | |||||
| Queen olives | |||||
| Frogs' legs sauté, aux fines herbes | |||||
| Larded tenderloin of beef, jardinière | |||||
| Duchesse potatoes | |||||
| Alligator pear, French dressing | |||||
| Sherbet au rhum | |||||
| Assorted cakes | |||||
| Coffee | |||||
Boiled farina in milk. Bring a quart of milk to a boil, add a small pinch of salt, and pour a half pound of farina into it slowly so dough balls will not form. Cook for fifteen minutes.