| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Canapé of sardines | ||||
| Ham and eggs | Eggs Benedict | ||||
| Rolls | Sweetbread cutlets, cream sauce | ||||
| Coffee | Broiled fresh mushrooms | ||||
| Fruit salad, Chantilly | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Lamballe | |||||
| Frogs' legs, sauté à sec | |||||
| Wiener schnitzel | |||||
| Spaghetti Milanaise | |||||
| Terrine de foie gras, cold | |||||
| Lettuce salad | |||||
| Nesselrode pudding | |||||
| Cakes | |||||
| Coffee | |||||
Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.
Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.
Fruit salad, Chantilly. Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top.
Fruit salad au kirsch. Same as above, but use kirschwasser only, to macerate, and omit the whipped cream.
Fruit salad au marasquin. Same as au kirsch, only use maraschino instead of kirschwasser.
FEBRUARY 4
| BREAKFAST | LUNCHEON | ||||
| Guava jelly | Hors d'oeuvres variés | ||||
| Rolled oats with cream | Fillet of halibut, au vin blanc | ||||
| Plain omelet | Broiled pig's feet, special | ||||
| Rolls | Celery root, field and beet salad | ||||
| Coffee | Assorted fruit | ||||
| Coffee | |||||
| DINNER | |||||
| Bisque of clams | |||||
| Broiled Alaska black cod | |||||
| Breast of squab under glass, St. Francis | |||||
| Asparagus Polonaise | |||||
| Coupe Viviane | |||||
| Assorted cakes | |||||
| Coffee | |||||
Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maître d'hôtel sauce made with plenty of lemon juice.