April 25
| BREAKFAST | LUNCHEON | ||||
| Grapefruit à la Rose | Consommé in cup | ||||
| Boiled eggs | Fillets of sand dabs, sauce verte | ||||
| Dry toast | Leberkloese (liver dumplings) | ||||
| Coffee | Sauerkraut | ||||
| Boiled potatoes | |||||
| Escarole and chicory salad | |||||
| Port de Salut cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of potatoes | |||||
| Pickles | |||||
| Tenderloin steak, à la Polonaise | |||||
| Spinach with eggs | |||||
| Mashed potatoes | |||||
| Lettuce and alligator pear salad | |||||
| Orange custard pie | |||||
| Coffee | |||||
Grapefruit à la Rose. Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar, and strain through a fine colander. Have all very cold. Put the grapefruit in glasses and pour the fresh fruit sauce over it.
Fillet of sand dabs, fried. Cut the fillets from four sand dabs, season with salt and pepper, roll in flour, then in beaten eggs, then in bread crumbs, and fry in hot swimming lard. When done serve on napkins with fried parsley and quartered lemons. Serve sauce Tartar or sauce verte separate.
Sauce verte. In a mortar mash equal parts of chives, chervil and parsley. When very fine add some mayonnaise sauce, mix well, and strain through a cheese cloth. Season well before serving.
Leberkloese (liver dumplings). Remove the skin from a calf’s liver of good size, and scrape well with a fork to remove all the nerves. Then put in a bowl and add four cups of fresh bread crumbs, three eggs, a little salt, pepper, grated nutmeg, chopped parsley, chopped garlic, one chopped onion and four chopped shallots fried in butter, a teaspoonful of chopped thyme leaves, and one bay leaf chopped almost to a powder. Mix all well together, and drop with a soupspoon into boiling bouillon or salt water, and cook slowly for about twelve minutes. Place on a platter with a little brown gravy; or, in a pan put three ounces of butter with one cup of bread cut in small squares and fry until nice and yellow, then pour over the dumplings, and sprinkle chopped parsley on top.
Tenderloin steak, Polonaise. Broil the steak, put on a platter, cover with maître d’hôtel sauce, and garnish with cauliflower Polonaise.