| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Cantaloupe | ||||
| Boiled eggs | Poached eggs, Mexicaine | ||||
| Buttered toast | Broiled pig's feet | ||||
| Ceylon tea | Lyonnaise potatoes | ||||
| Lettuce salad | |||||
| Meringue Chantilly | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Madrilène | |||||
| Ripe olives Celery | |||||
| Planked black bass | |||||
| Roast Muscovy duck, apple sauce | |||||
| Artichokes, Barigoule | |||||
| Laurette potatoes | |||||
| Fresh asparagus, Hollandaise | |||||
| Westphalian ham | |||||
| Frozen egg nogg | |||||
| Assorted cakes | |||||
| Coffee | |||||
Poached eggs, Mexicaine. Slice one green pepper, and simmer in butter. Slice one-half can of cèpes, and toss in olive oil over fire. Slice two pimentos; and mix all together with one cup of tomato sauce. Season well, pour on a platter, and lay six poached eggs on top.
Roast Muscovy duck. Clean a Muscovy duck, season with salt and pepper, and stuff with a piece of celery and two shallots chopped very fine. Put the duck in a roasting pan with a sliced onion and carrot, add a little water, and put in a hot oven. The water will evaporate quickly, and the fat from the duck will be sufficient to roast it. Baste often. When done place the duck on a platter, remove the fat from the pan, add one cup of stock and a spoonful of meat extract, boil for five minutes, and pour over the duck.
Artichokes, Barigoule. Parboil six artichokes in salted water for two minutes. Then remove the hairy part, between the leaves and the bottoms; and fill with a stuffing made as follows: Simmer twelve chopped shallots in a casserole in two ounces of butter; then add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes. Then add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn. Then add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes. Then thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs. When the artichokes are filled tie a thin slice of salt pork over the tops, lay in a sauté pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon. Cover, set in the oven and cook for about forty-five minutes. If the leaves loosen easily they are done. Serve on a platter with sauce Madère.
Fresh asparagus and Westphalia ham. Boil some fresh asparagus, and serve with Hollandaise sauce. Serve at the same time raw sliced Westphalian ham.
SEPTEMBER 25
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Oysters, Louis | ||||
| Breakfast sausages | Vogeleier omelet | ||||
| Flannel cakes, maple syrup | Spring lamb Irish stew with dumplings | ||||
| Rolls | Camembert and Brie cheese with crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Homemade clam soup | |||||
| Dill pickles Salted pecans | |||||
| Fillet of sole, Paul Bert | |||||
| Leg of veal, au jus | |||||
| Spinach | |||||
| Mashed potatoes | |||||
| Lettuce salad | |||||
| German apple cake | |||||
| Demi tasse | |||||
Oysters, Louis. Season two dozen oysters on the half shell with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of butter on top of each, and bake in oven for about ten minutes. Serve in the shells, with one-half lemon to each person.
Spring lamb Irish stew with dumplings. Make an Irish stew (see [Nov. 2]), and cook some dumplings in the broth, as given below.