Poached eggs, Virginia. Put four corn fritters on a platter, lay a poached egg on each, and cover with tomato sauce.
Potage Portugaise. Mix one quart of tomato sauce with one quart of consommé and bring to a boil. Season with salt and pepper, and add a cup of boiled rice before serving.
Fillet of turbot, Sarcey. This is fillet of sole au vin blanc. Before serving lay three slices of truffle on each fillet.
Lallah Rookh. To a quart of vanilla ice cream add a pony of Jamaica rum, and mix well. Serve flat in glasses with a little rum on top.
Apple sauce. Peel and core six apples and cut in small pieces. Put into a vessel, add a pony of white wine, two ounces of water, one ounce of sweet butter, two ounces of sugar, and a small stick of cinnamon. Cover, boil for thirty minutes, and strain through a fine sieve.
Rump of beef, Windsor. Larded rump of beef, braisé, with its own gravy, garnished with Parisian potatoes, fresh green peas, and beets Frouard.
Virginia ham and eggs. Broil or fry two slices of Virginia ham and place on platter. Lay two fried eggs on top.
APRIL 13
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Crab, Portola (cold) | ||||
| Bacon and eggs | Eggs, Coquelin | ||||
| Rolls | Calf's head, sauce piquante | ||||
| Coffee | Fondante potatoes | ||||
| Apple strudel Coffee | |||||
| DINNER | |||||
| Blue Points on half shell | |||||
| Crème Parisienne (soup) | |||||
| Sand dabs, meunière | |||||
| Roast tenderloin of beef | |||||
| Summer squash | |||||
| Potatoes rissolées | |||||
| Chartreuse jelly | |||||
| Assorted cakes Coffee | |||||