Broiled lobster. Cut a live lobster in two lengthwise, season with salt and pepper, sprinkle with olive oil, and broil on hot iron. Serve with maître d'hôtel sauce, garnished with lemons and parsley.
Cléo potatoes. Cut raw potatoes in pear shapes the size of an egg, parboil in salt water, then put in a well-buttered pan pointed end up, sprinkle with melted butter and roast in oven, basting all the time till brown. When done, salt and serve on napkin, garnished with parsley.
String bean salad. Put in salad bowl some cold boiled string beans, sprinkle with very finely-sliced chives, chopped parsley, salt and fresh-ground black pepper, and one-third vinegar and two-thirds olive oil.
Potage Duchesse. Cream of rice with royal in strips.
Fillet of sole, Marguery. Prepare the sole as for "au vin blanc." Place on top of each fillet two parboiled mussels, and two heads of French mushrooms, cover with sauce "au vin blanc," sprinkle with bread crumbs made from stale rolls, and a little butter, and bake in hot oven until a light yellow color.
DECEMBER 25
| BREAKFAST | LUNCHEON | ||||
| Hothouse raspberries with cream | Eggs ministerielle | ||||
| Oatmeal | Cold assorted meats | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | Pont Neuf cake | ||||
| Demi tasse | |||||
| DINNER | |||||
| Blue Points, mignonette | |||||
| Bisque d'écrevisses | |||||
| Salted almonds Celery | |||||
| Ripe California olives | |||||
| Fillet of trout, Café de Paris | |||||
| Sweetbreads braisé, au jus | |||||
| Purée de marrons | |||||
| Roast goose, apple sauce | |||||
| Sweet potatoes, Southern style | |||||
| Pâté de foie gras de Strasbourg | |||||
| Lettuce salad, aux fines herbes | |||||
| Frozen diplomate pudding | |||||
| Assorted cakes | |||||
| Pont l'évêque cheese Crackers | |||||
| Nuts and raisins Coffee | |||||
Eggs ministerielle. Cut sandwich bread in slices about two inches thick. With a round cutter about three inches in diameter cut out the white of the bread. With another cutter about an inch and a half in diameter cut out the center of the round slices, leaving a ring of bread. Soak these rings in thick cream for a second, put on buttered dish, break an egg in the center of each, salt and pepper, cover with a light cream sauce, sprinkle with grated cheese, and bake in oven for about eight minutes.
Pont Neuf potatoes. Three times the size of regular "French" fried potatoes.