| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Cantaloupe | ||||
| Ham and eggs | Cold consommé in cups | ||||
| Rolls | Cold larded tenderloin of beef | ||||
| Coffee | Cauliflower salad | ||||
| Floating island | |||||
| Lady fingers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Honolulu | |||||
| Radishes | |||||
| Stuffed clams | |||||
| Chicken sauté, Lafitte | |||||
| Beets à la Russe | |||||
| Green corn sauté | |||||
| Gauffrette potatoes | |||||
| Biscuit glacé, pistachio | |||||
| Assorted cakes | |||||
| Coffee | |||||
Cauliflower salad. Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dressing, or mayonnaise sauce.
Potage Honolulu. Put on the fire a soup hen, in three quarts of water; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving.
Stuffed clams. Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in the oven for fifteen minutes. Serve on a napkin, with parsley, and lemons cut in half.
Chicken sauté, Lafitte. Cut a spring chicken in four, and season with salt and pepper. Put two ounces of butter in a sauté pan, heat, and then add the chicken. Cook until golden yellow, then sprinkle with a tablespoonful of flour and cook until the flour is yellow. Then add half a glass of claret and a cup of stock, bouillon or chicken broth. In another frying pan put a spoonful of olive oil, heat, then add a can of cèpes, toss them while cooking slightly, and add to the chicken. Peel one tomato, cut in eight, and also add to the chicken. Simmer together for twenty minutes. Then place the chicken on a platter; boil the sauce for five minutes more, season well with salt and pepper, add some chopped parsley, and pour over the chicken. Lay six fleurons around the platter.
Beets à la Russe. Slice a dozen boiled beets, put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for about five minutes. Just before serving add six leaves of fresh mint chopped very fine.
JULY 8
| BREAKFAST | LUNCHEON | ||||
| Apricots | Beef marrow, Princess | ||||
| Shirred eggs with peppers | Eggs, Garcia | ||||
| Rolls | Bread custard pudding | ||||
| Coffee | Demi tasse | ||||
| DINNER | |||||
| Consommé Charles Quint | |||||
| Broiled salmon, à la Russe | |||||
| Noisettes of lamb, Montpensier | |||||
| Roast duckling, apple sauce | |||||
| Fried sweet potatoes | |||||
| Green corn | |||||
| Chicory salad | |||||
| Philadelphia vanilla ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done.