Cold horseradish sauce, English style. To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream.
Bouillon. Broth from boiled beef, strained.
NOVEMBER 4
| Casaba melon | Consommé in cup | ||||
| Boiled eggs | Pompano sauté, Tempis | ||||
| Cold Lyon sausage | Broiled veal chops | ||||
| Rolls | St. Francis potatoes | ||||
| Coffee | Brazilian salad | ||||
| Brie cheese Toasted crackers Coffee | |||||
| DINNER | |||||
| Cherrystone oysters on half shell | |||||
| Cream of artichokes | |||||
| Boiled rock cod, sauce fleurette | |||||
| Sirloin steak, sauce Madère | |||||
| Broiled fresh mushrooms | |||||
| Delmonico potatoes | |||||
| Celery Victor | |||||
| Bavarois à la vanille | |||||
| Macaroons | |||||
| Coffee | |||||
Lyon sausage. An imported sausage. Slice thin and garnish with chopped meat jelly and parsley in branches.
Pompano sauté, meunière. Prepare the same as sand dabs, meunière. Sprinkle with chopped salted almonds over top.
Broiled veal chops. Salt and pepper the chops and dip in olive oil. Broil over slow charcoal broiler. Serve with maître d'hôtel sauce and watercress.
St. Francis potatoes. Peel three cold baked potatoes, chop very fine, put in sauté pan with one-half pint of cream, three ounces of butter, salt and pepper. Simmer for five minutes.
Brazilian salad. Proportions should be one-half Lima beans, one-quarter raw celery, and one-quarter raw green peppers, cut in the form of matches. Pour French dressing over all and sprinkle with chopped parsley.