JANUARY 17
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Pain mane | ||||
| Poached eggs on toast | Cold roast beef | ||||
| Puff paste crescents | Fresh vegetable salad | ||||
| English breakfast tea | Roquefort cheese and crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Andalouse | |||||
| Ripe olives | |||||
| Fillet of Spanish mackerel, Montebello | |||||
| Olivette potatoes | |||||
| Leg of lamb, au jus | |||||
| Mixed string beans | |||||
| Tomato salad | |||||
| Vanilla custard pie | |||||
| Coffee | |||||
Pain mane. Small dinner rolls, split, toasted, and filled with a purée of sweet-and-sour bananas, and garnished with pimentos.
Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.
Potage Andalouse. To velouté of beef add some cooked tapioca.
Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Béarnaise tomatée.
Olivette potatoes. Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a sauté pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt.
Sweet potatoes, rissolées. Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt.