AUGUST 13
| BREAKFAST | LUNCHEON | ||||
| Sliced fresh pineapple | Lobster canapé | ||||
| Oatmeal with cream | Scrambled eggs, Mauresque | ||||
| Dry toast | Cold smoked beef tongue | ||||
| Oolong tea | Romaine salad | ||||
| American cheese with crackers | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
| DINNER | |||||
| Potage Nassau | |||||
| Ripe California olives | |||||
| Pompano sauté, meunière | |||||
| Roast ribs of prime beef | |||||
| Stewed tomatoes | |||||
| Succotash | |||||
| New peas | |||||
| Mashed potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Compote of peaches | |||||
| Coffee cream cakes | |||||
| Demi tasse | |||||
Lobster canapé. Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.
Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.
Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.
AUGUST 14
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Cold consommé in cups | ||||
| Broiled salted mackerel | Cold salmon, mayonnaise | ||||
| Baked potatoes | Culemo salad | ||||
| Rolls | French pastry | ||||
| Coffee | Demi tasse | ||||
| DINNER | |||||
| Pea soup with vermicelli | |||||
| Crisp celery | |||||
| Codfish steak, à l'Anglaise | |||||
| Fillet of beef, Dumas | |||||
| Chicory salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Pea soup with vermicelli. One quart of purée of pea soup mixed with one pint of consommé vermicelli.
Codfish steak à l'Anglaise. Heat two ounces of butter in a sauté pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.