OCTOBER 7
| BREAKFAST | LUNCHEON | ||||
| Sliced bananas with cream | Fresh artichokes à la Russe | ||||
| Sausage cakes | Eggs bonne femme | ||||
| Buckwheat cakes | Broiled Alaska black cod | ||||
| Rolls | Paul Stock potatoes | ||||
| Coffee | Cucumber salad | ||||
| Limberger cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clam cocktail | |||||
| Onion and tomato soup | |||||
| Ripe California olives | |||||
| Sand dabs, sauté meunière | |||||
| Sirloin steak, Braconière | |||||
| New peas in cream | |||||
| Rissolée potatoes | |||||
| Escarole salad | |||||
| Roly-poly pudding | |||||
| Coffee | |||||
Fresh artichokes à la Russe. Boil the bottoms of four artichokes in salted water, and allow them to become cold. Then fill them with fresh caviar, place on a platter on a folded napkin, and garnish with two lemons cut in half and parsley in branches.
Eggs bonne femme. Fry eight slices of bacon on both sides, in a frying pan, then add eight eggs, season with a little pepper, and cook in oven for three minutes. Serve on a platter, with mixed chopped parsley, chervil and chives sprinkled over the eggs.
Paul Stock potatoes. Bake four potatoes, remove the peels, and put the potatoes in a chafing dish. Add three ounces of sweet butter, season with salt and paprika and a spoonful of chives cut fine, and mix with a fork until the butter is melted. Serve in a chafing dish.
Onion and tomato soup. Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done. Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consommé. Season with salt and pepper, and boil for half an hour. Serve grated cheese separate, and rolls cut in thin slices and toasted.
Sirloin steak, Braconière. Broil a sirloin steak, place on a platter, and garnish with onions glacés and broiled fresh mushrooms. Pour sauce Madère over the steak.
Roly-poly pudding. One pound of suet, one pound of flour, one cup of milk, and one pinch of salt. Chop the suet very fine, mix with the flour, salt and milk, making a rather hard dough. Roll out about one-quarter inch thick, and spread with a layer of any kind of jam. Roll up in the form of a sausage, put a wet cloth around it, and tie with a string at both ends. Steam or boil for an hour. Then unwrap, cut in individual pieces, and serve hot, with hard and brandy sauces.