| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Cold fonds d'artichauts, Du Barry | ||||
| Scrambled eggs with bacon | Cold Virginia ham and tenderloin of beef | ||||
| Rolls | Chilian salad | ||||
| Chocolate with whipped cream | Lemon cake | ||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Oriental | |||||
| Ripe California olives | |||||
| Fillet of halibut, Cubaine | |||||
| Roast chicken | |||||
| Asparagus, Hollandaise | |||||
| New peas in butter | |||||
| Duchesse potatoes | |||||
| Chiffonnade salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Cold fonds d'artichauts, Du Barry. Boil four fresh artichoke bottoms in salt water, to which has been added the juice of a lemon. Also boil a head of cauliflower. When both are cold fill the bottoms with some of the cauliflower, and cover with a well-seasoned thick mayonnaise sauce. Place each artichoke on a leaf of lettuce, and serve.
Chilian salad. Place in a salad bowl equal parts of apple, celery and pimentos, all cut Julienne style. Serve with mayonnaise sauce.
Lemon cake. Bake a sponge cake, as described elsewhere. Cut in three layers, and fill between with lemon butter filling. Glacé the top with thin white icing flavored with lemon juice. Serve when the icing is dry.
Orange cake. Same as lemon cake, but fill the cake with orange butter filling, and glace the top with pink icing flavored with orange. Serve with a slice of orange on top of each portion of cake.
Lemon butter filling. One-half pound of sugar, four ounces of sweet butter, two lemons, the yolks of two eggs, and two whole eggs. Grate the lemon rinds into the sugar, squeeze in the juice of the lemons, add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens. Do not let it boil. Use cold.
Orange butter filling. Prepare in the same manner as lemon butter filling, but use oranges.
Consommé Oriental. Cut carrots and turnips in the shape of half moons. Boil in salted water until soft, and serve in hot consommé with an equal quantity of plain boiled rice.
Fillet of halibut, Cubaine. Cut four fillets of halibut, season with salt and pepper, and roll in flour. Heat two ounces of butter in a frying pan, then add the fish and sauté on both sides until done. Put the fish on a platter and pour Créole sauce over it. Serve boiled rice separate.