| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Grapefruit à la rose | ||||
| Ham and eggs | Eggs, Boston style | ||||
| Rolls | Lamb or mutton chops, Bignon | ||||
| Coffee | String beans | ||||
| Mashed potatoes | |||||
| Tutti frutti pudding | |||||
| Demi tasse | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Consommé Pemartin | |||||
| Celery Salted almonds | |||||
| Brook trout, Cambacérès | |||||
| Cucumber salad | |||||
| Breast of squab, Eveline | |||||
| Asparagus, Hollandaise | |||||
| Coupe Victor | |||||
| Ginger bread | |||||
| Demi tasse | |||||
Eggs, Boston style. Make four codfish cakes, put a poached egg on top of each, and cover with cream sauce.
Lamb or mutton chops, Bignon. Broil the chops, place on a platter, and garnish with one tomato stuffed with rice Créole to each person, one dozen green olives, and a small can of French mushrooms. Cut the mushrooms in small squares, put them in a sauté pan with one-half glass of sherry wine and cook until nearly dry. Then add two cups of brown sauce (sauce Madère), and pour over the chops.
Tutti frutti pudding. Sift one-quarter of a pound of flour into a sauce pan, add one pint of boiling milk and two ounces of butter, and stir over the fire with a wooden spoon, until it detaches from the pan. Then remove from the fire and add two ounces of butter, four ounces of sugar, the yolks of eight eggs, and four ounces of chopped candied fruits. Mix well. Beat the whites of six eggs very stiff and add them to the mixture, stirring them in lightly. Put in a buttered mould, and cook in bain-marie in the oven for about thirty minutes. When done unmould, and serve with apricot sauce flavored with a little kirschwasser.
Consommé Pemartin. Chop two truffles very fine, put in a casserole with one large glassful of Pemartin sherry wine and boil for two minutes. Then add two quarts of consommé, season well with salt and Cayenne pepper, and serve very hot.
Brook trout, Cambacérès. Season six brook trout with salt and pepper and place in a shallow buttered dish with one-half glass of white wine. Sprinkle with chopped tarragon, pour two pints of tomato sauce over all, lay a few bits of butter on top, and bake in the oven for twenty or thirty minutes, according to the size of the fish. Serve in the dish in which they were cooked.
Breast of squab, Eveline. Broil the breasts, and place on a platter with maître d'hôtel sauce on top. Garnish one side with spaghetti in cream and the other side with new peas in butter.
Ginger bread. One quart of flour, one ounce of butter, half a pint of molasses, two teaspoonfuls of allspice, a teaspoonful of ginger, two eggs, and a quarter of a teaspoonful of carbonate of soda. Sift the flour, the allspice and the ginger together. Pour a spoonful of hot water on the soda, and mix with the molasses, the eggs, and the melted butter. Then stir all together, mixing well, and bake in a thin layer; or divide into small rolls or cakes.
Coupe Victor. Take equal parts of raspberries and strawberries; and to each basket allow four spoonfuls of sugar and four spoonfuls of kirschwasser. Mix well, and set on ice to chill thoroughly. If there is not time to chill in this manner cover with cracked ice for a few minutes. Serve in punch glasses with a teaspoonful of lemon water ice on top. The water ice may be omitted if desired, but be sure to have the fruit well chilled.