Parisian potatoes, Hollandaise. Cut a quart of potatoes with a round Parisian spoon, put in cold water, add a little salt, and boil very slowly. When done, drain off the water, and put the potatoes in the oven to dry. Then put the potatoes in one ounce of melted butter mixed with a little chopped parsley, roll carefully so they will not break, and serve.
AUGUST 7
| BREAKFAST | LUNCHEON | ||||
| Sliced nectarines in cream | Omelet Levy | ||||
| Scrambled eggs with smoked beef | Lamb kidneys en brochette, bacon | ||||
| Rolls | Lyonnaise potatoes | ||||
| Coffee | Field salad | ||||
| Camembert cheese with crackers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Cameroni | |||||
| Ripe olives | |||||
| Sand dabs, sauté meunière | |||||
| Sweetbreads, Figaro | |||||
| Roast sirloin of beef, Mounet Sully | |||||
| Broiled tomatoes | |||||
| Escarole salad | |||||
| Puff paste basket | |||||
| Coffee | |||||
Omelet Levy. Make a plain omelet with eight eggs, and put on a quite-large china platter. Garnish with one bouquet of pimentos cut in small dices and heated in butter; one bouquet of green peppers cut in the same manner and sautéed in butter; one bouquet of asparagus tips, and one of chicken hash in cream.
Lamb kidneys en brochette with bacon. Remove the skin from two lamb kidneys, split them open, and put a skewer through them. Season with salt and pepper, roll in oil, and broil. When done place on a piece of dry toast, lay two strips of bacon on top. And put a spoonful of maître d'hôtel butter on top of all.
Potage Cameroni. Make one quart of consommé brunoise, add six chickens' livers cut in small squares and sautéed in butter; and one-half cup of boiled macaroni cut in half inch pieces. Serve grated cheese separate.
Sweetbreads, Figaro. Braised sweetbreads served with their own gravy, and garnished with one timbale of spinach for each person. Serve sauce Figaro separate.
Sauce Figaro. Reduce one pint of tomato sauce one half by boiling slowly. Allow to become cold, add one pint of mayonnaise sauce, mix well, and season with salt and Cayenne pepper.
Roast sirloin of beef, Mounet Sully. Roast a sirloin of beef, place on a platter, and garnish with fresh artichoke bottoms filled with peas au beurre, and potatoes Julienne. Serve Béarnaise sauce separate.