AUGUST 29
| BREAKFAST | LUNCHEON | ||||
| Stewed dried fruit | Grapefruit with cherries | ||||
| Boiled eggs | Eggs Benoit | ||||
| Dry toast | English mutton chops, Kentucky sauce | ||||
| Coffee | Broiled sweet potatoes | ||||
| Romaine salad | |||||
| Brie cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé tapioca, écrevisse butter | |||||
| California ripe olives | |||||
| Sand dabs, meunière | |||||
| Roast turkey, cranberry sauce | |||||
| Green corn | |||||
| Spinach with eggs | |||||
| Rissolée potatoes | |||||
| Cold artichoke, vinaigrette | |||||
| Roman punch | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Benoit. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms sauté in butter on top of each egg. Cover with Madeira sauce.
English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate.
Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.
Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.
Consommé tapioca, au beurre d'écrevisses (écrevisse butter). Make two quarts of consommé tapioca, and while boiling add, little by little, three ounces of écrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.
AUGUST 30
| BREAKFAST | LUNCHEON | ||||
| Apple sauce | Canapé of fresh caviar | ||||
| Plain omelet | Eggs Chambord | ||||
| Pulled bread | Breaded veal cutlets | ||||
| Cocoa | Macaroni Caruso | ||||
| Edam cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Plessy | |||||
| Celery | |||||
| Boiled turbot, Hollandaise | |||||
| Potatoes, nature | |||||
| Sirloin steak, Bordelaise | |||||
| Broiled fresh mushrooms | |||||
| Soufflé potatoes | |||||
| French asparagus, melted butter | |||||
| Chicory salad | |||||
| Raspberry water ice | |||||
| Assorted cakes | |||||
| Coffee | |||||