SEPTEMBER 11
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Eggs Molière | ||||
| Scrambled eggs, with lobster | Frogs' legs, Greenway | ||||
| Rolls | Cold squab | ||||
| Coffee | Sliced grapefruit and lettuce salad | ||||
| Stilton cheese with crackers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé with noodles | |||||
| California ripe olives | |||||
| Boiled salmon, sauce Maximilienne | |||||
| Potatoes, nature | |||||
| Filet mignon, Du Barry | |||||
| Chiffonnade salad | |||||
| Pancakes with raspberry syrup | |||||
| Coffee | |||||
Eggs Molière. Cut off the tops from four medium tomatoes, scoop out the insides, season with salt and pepper, lay an egg Mollet in each, and fill to the top with cream sauce to which has been added a few slices of mushrooms and truffles. Sprinkle with bread crumbs, and bake in hot oven until brown on top.
Frogs' legs, Greenway. Heat two ounces of butter in a sauté pan; then add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper. Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again; then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes. Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley. Serve in chafing dish.
Sauce Maximilienne. Add some chopped truffles to lobster sauce.
Filet mignon, Du Barry. Broiled filet mignons garnished with fresh bottoms of artichokes filled with cauliflower; and with a sauce Madère to which has been added some sliced canned French mushrooms.
Pancakes with raspberry syrup. Make a French pancake dough or batter. Cook small individual flat pancakes, place in a buttered chafing dish, and pour a little raspberry syrup over each in turn. Serve in the chafing dish.
Scrambled eggs, with lobster. Cut the tail of a boiled lobster in small squares, put in a sauté pan with two ounces of butter, season with salt and pepper, and simmer for a few minutes. Then add twelve beaten eggs, one-half cup of cream, and one ounce of sweet butter. Season with salt and pepper, and scramble in the usual manner.