AUGUST 3
| BREAKFAST | LUNCHEON | ||||
| Loganberries with cream | Eggs Mollet, cream sauce | ||||
| Bacon and eggs | Broiled black bass, maître d'hôtel | ||||
| Rolls | Sliced cucumbers, French dressing | ||||
| Coffee | Browned hashed potatoes | ||||
| Compote with rice | |||||
| Demi tasse | |||||
| DINNER | |||||
| Terrapin soup, Southern style | |||||
| Pimentos, vinaigrette | |||||
| Scalloped clams | |||||
| Larded tenderloin of beef, moderne | |||||
| Romaine salad | |||||
| Biscuit glacé, peppermint | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Mollet, cream sauce. Eggs Mollet are soft boiled (about four minutes). Remove the shells, being careful that the eggs do not break. Put in a deep dish and cover with cream sauce.
Pimentos, vinaigrette. Drain the juice from one can of pimentos, lay them on a platter, and cover with vinaigrette sauce. Serve very cold.
Scalloped clams. Put six dozen Little Neck clams in a vessel with their juice, and bring to a boil. Heat two ounces of butter in a casserole, then add two spoonfuls of flour, and heat through. Then add the juice of the clams and half a pint of milk, and season with salt and pepper. The sauce should then be a little thick. Bind with the yolks of two eggs mixed with one-half cup of cream. Mix the clams with three-fourths of the sauce and put in a baking dish. Pour the rest of the sauce over the top, sprinkle with grated cheese, put small bits of butter on top, and bake in hot oven until brown. Serve in same dish.
Tenderloin of beef, moderne. Roast the tenderloin of beef, place on a platter, and garnish with several small patties; some of them filled with string beans, and some filled with peas in butter. Also garnish with rissolée potatoes. Serve Madeira sauce separate, besides pouring a little over the tenderloin.
Terrapin soup, Southern style. Scald two terrapin, and remove the shell, skin and intestines. Cut the terrapin in small pieces about one-quarter inch square. Heat four ounces of butter in a casserole, then add the terrapin and fry over a quick fire. Sprinkle with three tablespoonfuls of flour, add three pints of any kind of good broth and one pint of milk, season with salt and pepper, add a glass of good sherry wine, and boil until well done. Bind with the yolks of two eggs mixed with a cup of cream and a glass of dry sherry wine. Set on stove and let it come nearly to a boil, but not quite.