| BREAKFAST | LUNCHEON | ||||
| Oatmeal with cream | Stuffed eggs, Nantua | ||||
| Boiled salt mackerel, melted butter | Mutton chop, grilled | ||||
| Baked potatoes | Saratoga chip potatoes | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | Camembert cheese | ||||
| Coffee | |||||
| DINNER | |||||
| Cream of asparagus | |||||
| Whitebait on Graham bread | |||||
| Rheinbraten | |||||
| Romaine salad | |||||
| Cup custard | |||||
| Lady fingers | |||||
| Coffee | |||||
Stuffed eggs, Nantua. Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold.
Mutton chops, grilled. Salt and pepper the chops, roll in oil and broil. Garnish with watercress.
Saratoga chip potatoes. Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft.
Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley.
Cream of asparagus. Prepare same as cream of cauliflower. Use either canned or fresh asparagus.
Whitebait on Graham bread. Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce.
Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes.
Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain.
Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes.