AUGUST 17
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Cantaloupe | ||||
| Ham and eggs | Poached eggs, Balti | ||||
| Rolls | Ham croquettes, cream sauce | ||||
| Coffee | Peas à la Française | ||||
| Schloss cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Montesquieu | |||||
| Mortadella | |||||
| Pompano, sauté meunière | |||||
| Leg of mutton, Mexicaine | |||||
| String beans | |||||
| Potatoes sauté | |||||
| Hearts of lettuce | |||||
| Thousand Island dressing | |||||
| French pastry | |||||
| Demi tasse | |||||
Poached eggs, Balti. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, and cover with sauce Madère.
Ham croquettes. Cut about one pound of ham trimmings in very small squares. Cut a can of French mushrooms in small dices, and squeeze the water out of them. Heat an ounce of butter in a casserole, add a dozen shallots chopped fine, and simmer for five minutes. Then add a spoonful of flour and heat through; then add a cupful of bouillon or stock, and boil for a minute; then add the mushrooms and the ham, and cook for ten minutes. Bind with the yolks of two eggs, season with a little Cayenne pepper, and add some chopped parsley. Then take off the fire and work in two ounces of good butter. When the butter is dissolved put on a pan or platter, and allow to become cold. Form the croquettes in any shape desired, roll in flour, then in beaten eggs, and then in bread crumbs, and fry in hot swimming lard. Serve with cream or tomato sauce, or sauce Madère. The butter is added to prevent the croquettes from being hard, when cooked.
Virginia ham croquettes. Make from Virginia ham; otherwise same as above.
Consommé Montesquieu. Equal parts of boiled ham, breast of chicken, and French mushrooms, cut Julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consommé.
Leg of mutton, Mexicaine. Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper. Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast. When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes. Pour a little of the gravy over the mutton and serve the rest in a bowl. Garnish the leg with one stuffed pimento à la Créole for each person.
Stuffed pimentos, Créole. Make a rice Créole. Fill pimentos with this rice, place on a buttered pan, put small pieces of butter on top of each, and bake in a medium-hot oven. Serve as a garnish, or as a vegetable with tomato sauce.