AUGUST 16
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Grapefruit with cherries | ||||
| Small sirloin steak | Eggs Buckingham | ||||
| Broiled bacon | Salade Russe | ||||
| Browned hashed potatoes | Vanilla Darioles | ||||
| Rolls | Demi tasse | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Italienne | |||||
| Salted pecans | |||||
| Boiled turbot, nonpareil | |||||
| Roast chicken | |||||
| Purée of chicory | |||||
| Summer squash in butter | |||||
| Rissolées potatoes | |||||
| Lemon water ice | |||||
| Macaroons | |||||
| Coffee | |||||
Eggs, Buckingham. Put in a buttered shirred egg dish a slice of toast, lay a slice of ham on top, and a soft poached egg on top of the ham. Cover with cream sauce, sprinkle with grated cheese, and bake in a hot oven until brown on top.
Vanilla Darioles. Mix one ounce of flour with three ounces of sugar, two eggs and five yolks of eggs. Then add one pint of milk and some vanilla flavoring, and strain. Line about one dozen dariole or small timbale moulds with very thin tartelette dough. Put a piece of butter the size of a marble in the bottom of each, and fill with the above preparation. Bake in a medium-hot oven, and when done unmould; and serve either hot or cold, with vanilla sauce.
Orange Darioles. Same as vanilla darioles, but flavor with the rind and juice of an orange. Serve with orange sauce.
Lemon Darioles. Prepare in the same manner as orange darioles, but use a lemon to flavor same. Serve with lemon sauce.
Potage Italienne. Soak half a pound of dry mushrooms in cold water for a few hours. Then put in a casserole with one quart of consommé, one pint of purée of tomatoes, and one-half pound of boiled spaghetti cut in pieces two inches long. Boil for ten minutes. Crush two pieces of garlic and fry in a spoonful of oil for a second, add to the soup, season with salt and pepper, and sprinkle with a little chopped parsley. Serve grated cheese separate.
Boiled turbot, nonpareil. Put the whole turbot in a fish kettle, cover with cold water, add a glass of white wine, a handful of salt, one sliced carrot, onion and lemon, and a bouquet garni. Boil slowly for about ten minutes, then allow to stand for about thirty minutes in the hot water. Then put the fish on a folded napkin on a platter, and garnish with parsley in branches and quartered lemons. Serve sauce non pareil separate.
Sauce nonpareil. Put in a casserole the yolks of five eggs and the juice of a lemon. Set the casserole in a bain-marie, and stir well. Then add, little by little, three-quarters of a pound of butter, and one-quarter of a pound of crayfish butter, or lobster butter. Then strain through a fine cheese cloth, season with salt and pepper, or Cayenne, add one dozen écrevisse tails cut in two; or the tail of a lobster cut in small squares.
Purée of chicory. See [March 14th], Purée of salad.