April 16
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Hors d’oeuvres assorted | ||||
| Codfish cakes | Poached eggs, Paulus | ||||
| Broiled bacon | Filet mignon, maître d’hôtel | ||||
| Rolls | Potatoes hashed in cream | ||||
| Coffee | Cold asparagus, vinaigrette | ||||
| Fruit salad, Chantilly | |||||
| Lady fingers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Daumont | |||||
| Baked shad, with raisins | |||||
| Chicken sauté, Austin | |||||
| Jeanette potatoes | |||||
| Carrots, Vichy | |||||
| Lettuce salad | |||||
| Charlotte Russe | |||||
| Coffee | |||||
Codfish cakes. Prepare the fish as for codfish balls. Form into flat cakes about one inch thick and two and one-half inches in diameter. Roll in flour and fry in melted butter. Serve on napkin with lemon and parsley in branches.
Poached eggs, Paulus. Put four very soft poached eggs on four slices of toast, cover with cream sauce with sliced truffles, sprinkle with grated cheese, and bake in hot oven just long enough to become slightly brown.
Consommé Daumont. To some chicken force meat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in consommé. Cut two turnips in small squares and boil in salt water. When done add to the consommé, with one-half cup of boiled rice, and croutons soufflés prepared with grated cheese.
Chicken sauté, Austin. Joint a chicken, season well with salt and pepper, put in sauté pan with two ounces of hot melted butter, and fry until brown on both sides. Then add one cup of brown gravy, two sliced truffles, and one spoonful of chopped tarragon. Boil for five minutes.
Jeanette potatoes. Prepare the potatoes as for croquettes, put into a pastry bag with a large star tube, and press through onto a buttered pan, in the form and size of a large rose. Brush the top with yolks of eggs, and bake in oven until brown. Serve on a napkin.
Charlotte Russe. (I). Line a pudding mould with lady fingers, fill with sweetened whipped cream, unmould on a plate and decorate with whipped cream.
(II). Whip to a frost one pint of cream, add one-quarter pound of sugar and a glass of sherry wine. Dissolve two sheets of gelatine in a little hot water, strain, and pour into the cream, heating well. Line a pudding mould with lady fingers and fill with the prepared cream. Allow to stand in the ice box for an hour and a half before serving. Decorate with whipped cream.
Baked shad with raisins. Split the fish and lay at full length on a long buttered dish. Cover the top of the fish with slices of tomato. Put bits of butter on top of the tomato; for a medium sized shad using a lump of butter the size of an egg. Sprinkle chopped parsley over all, and strew seedless raisins around the fish. Then add a half glass of wine, and put in a moderate oven to bake. The fish will be very tender when thoroughly done, but the time required will depend upon the thickness of the fish. From thirty to forty-five minutes is usually sufficient.