JANUARY 23
| BREAKFAST | LUNCHEON | ||||
| Poached eggs on toast | Mariniert herring | ||||
| Broiled ham | Potato salad | ||||
| Rolls | Lemon pie | ||||
| Ceylon tea | Coffee | ||||
| DINNER | |||||
| California oyster cocktails | |||||
| Bisque of crabs | |||||
| Ripe olives | |||||
| Frogs' legs, marinière | |||||
| Roast chicken, au jus | |||||
| Watercress salad | |||||
| Asparagus Hollandaise | |||||
| Peach Melba | |||||
| Carolines (cakes) | |||||
| Coffee | |||||
Bisque of crabs. Take two large raw Pacific crabs and put in vessel with cold water, season with salt and a bouquet garni, and boil for one-half hour. Then crack the shells and remove the meat. Use the meat for salad, an entrée dish, or to garnish the soup. Put the shell in a mortar and smash fine. In a vessel put one-quarter pound of butter and the broken shell, and simmer. Then add one pint of the water used to boil the crab, and one pint of milk, and boil for ten minutes. Then add one quart of cream sauce, boil again, and strain through a fine sieve. Put back in pot, add one pint of boiling thick cream, salt and Cayenne pepper, and just before serving add three ounces of sweet butter and one cup of crab meat cut in small pieces.
Cocktail sauce, for oysters (1) One cup of tomato ketchup, one pinch of salt, a little Cayenne pepper, paprika, and celery salt, one teaspoonful of Worcestershire sauce, and one tablespoonful of tarragon vinegar.
(2) One cup of tomato ketchup, one-half teaspoonful of paprika, one spoonful of grated horseradish sauce, salt, one spoonful of Worcestershire sauce, and the juice of one lemon.
Oyster cocktail. Use California oysters, Toke Points, Blue Points, Lynnhavens, Seapuits, or any other kind. Put in an oyster cocktail glass and mix with plenty of cocktail sauce. Set the glass in ice, and serve with lemons cut in half.
Frogs' legs, marinière. Cut the hind legs of two dozen small frogs in two. Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes. Then add six chopped shallots and simmer for three minutes. Then one-half glass of white wine and boil until nearly dry. Then add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes. Serve with a sprinkle of chopped chives and parsley over the top.
JANUARY 24
| BREAKFAST | LUNCHEON | ||||
| Preserved strawberries | Eggs Chipolata | ||||
| Finnan haddie in cream | Tripe à la mode de Caën | ||||
| Baked potatoes | Chocolate éclairs | ||||
| Corn muffins | Coffee | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé parfait | |||||
| Pimentos à l'huile | |||||
| Sand dabs, meunière | |||||
| Leg of lamb, Boulangère | |||||
| Chiffonade salad | |||||
| Rolled oats pudding | |||||
| Coffee | |||||