| BREAKFAST | LUNCHEON | ||||
| Baked beans, Boston style | Hors d'oeuvres variés | ||||
| Brown bread | Consommé Impératrice | ||||
| Omelet with jelly | Beef steak, Foch | ||||
| Coffee | Gendarme potatoes | ||||
| Lettuce salad | |||||
| Meringue glacée au chocolat | |||||
| Coffee | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Crème Maintenon | |||||
| Queen olives | |||||
| Fillet of sole, Lord Curzon | |||||
| Stuffed goose, with chestnuts | |||||
| Apple sauce | |||||
| Sweet potatoes, rissolées | |||||
| Peas in cream | |||||
| Cold asparagus, mustard sauce | |||||
| Coupe Oriental | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé Impératrice. Consommé garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.
Beef steak, Foch. Use sirloin, tenderloin, or rump steak. Season well, and sauté in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.
Meringue glacée au chocolat. Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream.
Crème Maintenon (soup). Three parts crème à la Reine soup, and one part thick consommé Brunoise.
Fillet of sole, Lord Curzon. Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish.
Stuffed goose with chestnuts. Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.
JANUARY 19
| BREAKFAST | LUNCHEON | ||||
| Hothouse raspberries in cream | Consommé in cups | ||||
| Scrambled eggs with bacon | Ripe California olives | ||||
| Dry toast | Broiled fillet of sole, maître d'hôtel | ||||
| Coffee | Cucumber salad | ||||
| Deviled turkeys' legs, with chow chow | |||||
| Mashed potatoes au gratin | |||||
| Brie cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage gentilhomme | |||||
| Fish dumplings, cream sauce | |||||
| Small tenderloin steak, Florentine | |||||
| Romaine salad, Roquefort dressing | |||||
| English breakfast tea ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||