| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Eggs Vilna | ||||
| Oatmeal with cream | Calf's liver sauté, Spanish style | ||||
| Rolls | Boiled rice | ||||
| English breakfast tea | Watermelon | ||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Rothschild | |||||
| California ripe olives | |||||
| Broiled striped bass, maître d'hôtel | |||||
| Sliced culemo salad | |||||
| Roast chicken | |||||
| Peas à la Française | |||||
| Mashed potatoes | |||||
| Watercress | |||||
| Apricot meringue | |||||
| Coffee | |||||
Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.
Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.
Consommé Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consommé. Add a little chervil before serving.
Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.
AUGUST 5
| BREAKFAST | LUNCHEON | ||||
| Cantaloupe | Cold eggs with celery | ||||
| Boiled eggs | Cold chicken, with chow chow | ||||
| Dry toast | Asparagus, mayonnaise | ||||
| Crescents | Roquefort cheese with crackers | ||||
| Chocolate with whipped cream | Coffee | ||||
| DINNER | |||||
| Little Neck clams | |||||
| Potage Lamballe | |||||
| Radishes Lyon sausage | |||||
| Fillet of sole, Paylord | |||||
| Sweetbreads, Egyptienne | |||||
| Roast ribs of beef | |||||
| Saratoga chip potatoes | |||||
| Chiffonnade salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Fruit | |||||
| Coffee | |||||
Cold eggs with celery. Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.
Fillet of sole, Paylord. Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom purée; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.