Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate.
JULY 18
| BREAKFAST | LUNCHEON | ||||
| Orange and grapefruit juice mixed | Chicken salad, Victor | ||||
| Oatmeal and cream | Vogeleier omelet | ||||
| Corn muffins | Raspberry water ice | ||||
| Coffee | Streusel kuchen (cake) | ||||
| Coffee | |||||
| DINNER | |||||
| Potage vert pré | |||||
| Smoked eels with rye bread | |||||
| Corned beef and cabbage | |||||
| Boiled potatoes | |||||
| Peach meringue | |||||
| Demi tasse | |||||
Potage vert pré. Mix one pint of consommé tapioca with one quart of purée of pea soup. Just before serving add some chopped chervil.
Peach meringue. Dress some meringue paste (see [meringue shells]) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach.
Apricot meringue. Prepare in the same manner as peach meringue.
Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries.
Patience (cake). Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor. Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven.