Poached eggs, Taft. Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a "T" out of a truffle and lay on top of the sauce.
Beef steak, Jusienne. Season four small steaks with salt and pepper, and fry in sauté pan with melted butter. When done place on a platter and garnish with lettuce braisé, peas in butter, and onions glacés. Pour sauce Madère over the steaks.
Consommé Frascati. Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consommé. Cook slowly until the potatoes are soft.
Banana pie. Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie.
Lamb chops, Beaugency. Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate.
Pears, Piedmont. Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for [Italian wine sauce]).
OCTOBER 4
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Cantaloupe | ||||
| Griddle cakes, maple syrup | Scrambled eggs, Bullit | ||||
| Crescents | Broiled honeycomb tripe | ||||
| English breakfast tea | Sauté potatoes | ||||
| Field salad | |||||
| Roquefort cheese with crackers | |||||
| Coffee | |||||
| WEDDING DINNER | |||||
| Fresh caviar with dry toast | |||||
| Toke Point oysters, mignonette | |||||
| Clear green turtle, amontillado | |||||
| Crisp celery Ripe olives | |||||
| Salted mixed nuts | |||||
| Frogs' legs, Jerusalem | |||||
| Sweetbreads braisé, Liencourt | |||||
| Peas à la Française | |||||
| Saddle of lamb, au jus | |||||
| Jets de houblons | |||||
| Cardon à la moelle | |||||
| Potatoes à la Reine | |||||
| Sorbet au champagne | |||||
| Stuffed capon, St. Antoine | |||||
| Lettuce salad with Roquefort dressing | |||||
| Assorted fancy cakes | |||||
| Wedding cake | |||||
| Assorted cheese | |||||
| Fruit and bonbons | |||||
| Demi tasse | |||||
Scrambled eggs, Bullit. Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant.