Fried eggs, Infante. Cook some chickens' livers sauté in butter, and add a little sauce Madère. Pour the livers around some fried eggs.
Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.
Consommé with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consommé.
Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.
AUGUST 20
| BREAKFAST | LUNCHEON | ||||
| Blackberries with cream | Cantaloupe | ||||
| Plain pancakes | Eggs, Meyerbeer | ||||
| Breakfast sausages | Cold ham and tongue, meat jelly | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | German prune cake | ||||
| Demi tasse | |||||
| DINNER | |||||
| Potage brunoise, with rice | |||||
| Carciofini | |||||
| Boiled codfish, Flamande | |||||
| Potatoes, natural | |||||
| Sweetbreads, sans gêne | |||||
| Roast turkey, cranberry sauce | |||||
| Broiled sweet potatoes | |||||
| Stewed corn | |||||
| Sliced tomatoes, vinaigrette | |||||
| Corn starch blanc mange with sabayon | |||||
| Coffee | |||||
Eggs Meyerbeer. Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one. Pour a little sauce Madère over the white of the eggs.
Potage brunoise, with rice. To three pints of consommé brunoise add one-quarter of a pound of boiled rice.
Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.