| BREAKFAST | LUNCHEON | ||||
| Baked pears with cream | Cantaloupe | ||||
| Plain omelet | Eggs Andalouse | ||||
| Buttered toast | Broiled Imperial squab on toast | ||||
| Ceylon tea | Saratoga chip potatoes | ||||
| Cold artichokes, mayonnaise | |||||
| Montmorency pudding | |||||
| Coffee | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Cream of summer squash | |||||
| Dill pickles Salted almonds | |||||
| Fillet of flounder, Norvégienne | |||||
| Roast tenderloin of beef, Boucicault | |||||
| Julienne potatoes | |||||
| Hearts of romaine salad | |||||
| Red currant water ice | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Eggs Andalouse. Make a risotto, place it on a platter, lay a poached egg on top, and cover with sauce Hollandaise. Pour tomato sauce around the rice to cover the bottom of the platter.
Cream of summer squash. Put three ounces of butter in a casserole, add two pounds of peeled summer squash cut in small pieces, and simmer for fifteen minutes. Then sprinkle with two small spoonfuls of flour, heat the flour through, and then add two quarts of chicken or other clear white broth. Boil for ten minutes, season with salt and pepper to taste, strain through a fine sieve, put back in the casserole, and before serving add one pint of boiling thick cream.
Fillet of flounder, Norvégienne. Place four fillets of flounder in a buttered pan, season with salt and pepper, add one-half glass of white wine and one-half cup of fish stock, cover, and cook for ten minutes. Place on a platter, some spinach in cream, lay the fish on top, and cover with sauce Hollandaise.
Roast tenderloin of beef, Boucicault. Put a roast tenderloin of beef on a platter, and garnish with stuffed cabbage. Pour sauce Madère over the meat.
Montmorency pudding. Butter a pudding mould very generously. Line it with stale cake, putting quartered fresh or glacé cherries on each piece. Make a custard with four eggs, a quarter of a pound of sugar and a pint of milk. Pour this over the cake, filling the mould. Bake for thirty minutes. Then remove from mould and serve hot, with brandy sauce to which has been added some fresh or glacé cherries chopped fine.
Red currant water ice. Strain one quart of ripe red currants. Canned ones may be used when the fresh are out of season. Add the juice of two lemons, and additional sugar, if necessary. Dissolve the sugar in hot water before adding. Freeze, using plenty of salt with the ice.
OCTOBER 11
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches and cream | Hors d'oeuvres assorted | ||||
| Boiled eggs | Eggs McKenzie | ||||
| English breakfast tea | Meat croquettes | ||||
| Butter toast | Cucumbers on toast | ||||
| Camembert cheese Crackers Coffee | |||||
| DINNER | |||||
| Oysters on half shell | |||||
| Hungarian soup Ripe California olives | |||||
| Halibut Metternich | |||||
| Baked porterhouse steak | |||||
| Potatoes rissolées | |||||
| Plain spinach | |||||
| Lettuce salad | |||||
| Mince pie American cheese Coffee | |||||