Canapé of chicken. Take the breast of a boiled fowl and chop very fine, season with salt and pepper, mix well with two ounces of sweet butter, and spread on fresh toast.
Pannade soup. Take a half loaf of stale white bread, or some rolls, and put in a pot with three pints of water, season with salt and pepper, add one-quarter of a pound of butter, cover, and boil slowly for one hour. It will then be of the consistency of gruel. Mix the yolks of two eggs with a cup of cream and a half cup of milk, and stir slowly into the boiling soup. This is an excellent plain soup, and fine for the digestion.
Peas au cerfeuil. Put three ounces of butter in a casserole, add one quart of parboiled peas, some chopped chervil (cerfeuil), season with salt and a pinch of sugar, and simmer for five minutes.
Boiled sea bass, Hollandaise. Put a whole sea bass, including the head and tail, in a fish kettle, in cold water. Season with salt, some whole black pepper berries, and a bouquet garni. Add one sliced onion, and one carrot, bring to a boil and then set on the side for fifteen minutes. Serve on a napkin with small boiled potatoes, quartered lemons and parsley. Hollandaise sauce separate.
Fried artichokes. Trim the bottoms of six boiled artichokes, cut in four, put in flour, then in milk, then in beaten egg, then in fresh bread crumbs, and fry in swimming fat. Serve on napkin with lemon and parsley.
Chicken sauté, Salonika. Joint a chicken and season with salt and pepper. Put two spoonfuls of olive oil in a sauté pan, and when very hot add the chicken. Sauté until nice and brown, then add one chopped shallot. When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes. Dish up on a flat platter, pour the sauce over it, sprinkle with chopped parsley, and garnish both ends of the platter with fried artichokes.
Golden buck. A Welsh rabbit with a poached egg on top.
MARCH 4
| BREAKFAST | LUNCHEON | |||||
| Sliced pineapple | Mussels marinière | |||||
| Bacon and eggs | Reindeer chop, port wine sauce | |||||
| Rolls | Sweet potatoes, sauté | |||||
| Coffee | Lettuce braisé | |||||
| Waldorf salad | ||||||
| French pastry | ||||||
| Coffee | ||||||
| DINNER | ||||||
| California oyster cocktail | ||||||
| Ox tail soup, English style | SUPPER | |||||
| Frogs' legs, Jerusalem | Hangtown fry | |||||
| Filet mignon, Bayard | ||||||
| Flageolet beans | ||||||
| Sybil potatoes | ||||||
| Hearts of lettuce | ||||||
| Raspberry water ice | ||||||
| Assorted cakes | ||||||
| Coffee | ||||||