MARCH 30
| BREAKFAST | LUNCHEON | ||||
| Honey in comb | Canapé of fresh Astrachan caviar | ||||
| Scrambled eggs with chives | Saddle of hare, sour cream sauce | ||||
| Rolls | Palestine potatoes | ||||
| Coffee | Spatzle | ||||
| Green peas au beurre | |||||
| French pastry Coffee | |||||
| DINNER | |||||
| Lobster chowder | |||||
| Ripe California olives | |||||
| Broiled barracouda | |||||
| Roast leg of lamb, mint sauce | |||||
| String beans | |||||
| Alsatian potatoes | |||||
| Escarole salad | |||||
| Biscuit Tortoni | |||||
| Assorted cakes | |||||
| Coffee | |||||
Scrambled eggs with chives. Make some plain scrambled eggs, and just before serving add some finely-cut chives, mix, and season well.
Sweet potato croquettes. Boil four large potatoes in salt water, when soft, peel, and pass through a sieve. Then put in a casserole, add two ounces of butter, the yolks of three eggs, season with salt and pepper, and mix well. When cold, roll in flour, shape in the form of a large cork, then roll in beaten eggs and bread crumbs, and fry in very hot swimming lard. When nice and brown serve on a napkin.
Palestine potatoes. Sweet potato croquettes formed in the shape of a small pear. When fried, dress on a napkin with the pointed end up, and stick a sprig of parsley in the top.
Alsatian potatoes. Put in a casserole two ounces of butter and one chopped onion, and simmer until golden yellow. Add four potatoes cut in small dices, one bay leaf, one clove, one cup of water, and season with salt and pepper. Cover, and simmer slowly for thirty minutes. Add fresh chopped parsley before serving.
Biscuit Tortoni. Same as biscuit glacé, with the addition of a pony of good maraschino and two ounces of macaroon crumbs. To make the crumbs, crush some dry macaroons and pass through a sieve or colander. Put in round paper cases, filling above the edge, and allow to set in ice box for several hours until frozen. Dip the top of the biscuit in macaroon crumbs before serving.
Saddle of hare, sour cream sauce. Remove the skins from the saddles of two hares, and lard them with thin strips of larding pork. Put them in an agate pan, add a little salt, and one-half cup of whole black peppers wrapped in cheese cloth. Cover with from two to three quarts of sour cream, and stand in a cool place for forty-eight hours. Then put the saddles in a roasting pan with a sliced onion and carrot, and a little butter on top, and roast in a hot oven for about ten minutes, or until brown. Then strain the sour cream, and add little by little to the saddles, while roasting. Baste continually, and after forty minutes you should have a nice brown sauce. Remove the saddles to a platter, reduce the sauce one-half, season with salt if necessary, and a little paprika, strain part over the saddles, and serve the remainder in a bowl.