April 21
| BREAKFAST | LUNCHEON | ||||
| Strawberries with cream | Antipasto | ||||
| Virginia ham and eggs | Fried smelts, sauce rémoulade | ||||
| Rolls | Spring lamb Irish stew | ||||
| Cocoa with whipped cream | Chiffonnade salad | ||||
| Old fashioned raspberry shortcake | |||||
| Coffee | |||||
| DINNER | |||||
| Toke Points on half shell | |||||
| Potage santé | |||||
| Boiled salmon, Villers | |||||
| Roast capon, au jus | |||||
| Parsnips with cream | |||||
| Duchesse potatoes | |||||
| Endive salad, Victor dressing | |||||
| Frankfort pudding, sauce Sabayon | |||||
| Coffee | |||||
Boiled salmon, Villers. Cut two slices of salmon about one and one-half inch thick. Put in vessel with one quart of water, a bouquet garni, one spoonful of salt, a teaspoonful of whole black peppers, and one spoonful of white wine vinegar. Boil slowly for twenty minutes. In a casserole put two ounces of butter, heat, and then add two ounces of flour. When the flour is hot add a pint and a half of the fish broth from the salmon, and boil for five minutes. Then add the yolk of one egg and one cup of cream, mix well, season with salt and pepper, and strain. Add to the sauce one can of sliced mushrooms and half a pound of picked shrimps. Place the salmon on a platter and pour the sauce over it.
Frankfort pudding. One-quarter pound of butter, one-quarter pound of sugar, the yolks of seven eggs, six ounces of cake crumbs, the whites of six eggs, and some vanilla flavoring. Mix the butter with the sugar, and work well with a wooden spoon until creamy, then add the yolks, one by one, and mix thoroughly. Add the cake crumbs; which are made by passing left-over cake through a colander with large holes; flavor with the vanilla extract, and mix well. Beat the whites to snow, and add to the batter, mixing very lightly. Put in a buttered pudding mould and bake. Serve hot Sabayon sauce separate, or pour over the pudding.
Sabayon sauce. In a copper kettle put six yolks of eggs and six ounces of powdered sugar. Set on a slow fire, or bain-marie, and beat until warm. Add a glass of Marsala or sherry wine and whip until it thickens. Serve either hot or cold.
Boiled parsnips. Peel a half dozen parsnips, wash, and boil whole in salt water. When done cut in slices, or some fancy shape, and put in sauce pan with two ounces of butter. Heat through. Season with salt and pepper.
Parsnips in cream. Cut boiled parsnips in pieces two inches long, put in sauce pan with one cup of cream sauce, season with salt and white pepper. Serve in deep vegetable dish, and very hot.
Victor dressing. Two pinches of salt, one pinch of fresh-ground black pepper, one spoonful of tarragon vinegar, two spoonfuls of olive oil, and one teaspoonful of chopped chervil.