JULY 19
| BREAKFAST | LUNCHEON | ||||
| Grapes | Sardines | ||||
| Waffles | Scrambled eggs, Lucullus | ||||
| Honey in comb | Galantine of capon | ||||
| Toasted rolls | Salade Cupid d'Azure | ||||
| Ceylon tea | Port de Salut cheese with crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Trianon | |||||
| Celery Olives Salted almonds | |||||
| Broiled barracouda, mustard sauce | |||||
| Hollandaise potatoes | |||||
| Roast leg of veal | |||||
| Carrots Vichy | |||||
| Spinach with egg | |||||
| Pickled beets | |||||
| Vanilla ice cream | |||||
| Coffee fruit cake Demi tasse | |||||
Scrambled eggs, Lucullus. Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs.
Galantine of capon. Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner.
Salade Cupid d'Azure. Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads; and if not sufficient, finish with French dressing.
Consommé Trianon. To each portion of consommé royal add six slices of truffle cut in triangle shape.
Mustard sauce. To one pint of cream sauce add two spoonfuls of French mustard, and mix well.
JULY 20
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Cantaloupe | ||||
| Boiled eggs | Poached eggs, Bar le Duc | ||||
| Popover muffins | Paprika veal Boiled rice | ||||
| Coffee | Louise salad | ||||
| Surprise fritters Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Crab gumbo California ripe olives | |||||
| Boiled codfish, egg sauce | |||||
| Small tenderloin steak, Rachel | |||||
| Hearts of lettuce | |||||
| Apricot cobbler | |||||
| Patience Demi tasse | |||||