April 27
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Poached eggs, d’Artois | ||||
| Oatmeal and cream | Turkey hash in cream | ||||
| Rolls | Alligator pear salad | ||||
| Cocoa | Vanilla meringue pie | ||||
| Demi tasse | |||||
| DINNER | |||||
| Purée of green asparagus | |||||
| Lyon sausage Radishes | |||||
| Fillet of turbot, Windsor | |||||
| Leg of mutton, Choiseul | |||||
| O’Brien potatoes | |||||
| Escarole and chicory salad | |||||
| Jam roll pudding | |||||
| Coffee | |||||
Poached eggs, d’Artois. Place the poached eggs on toast and pour thick tomato sauce over them.
Purée of green asparagus. Heat in a casserole three ounces of butter, then add three ounces of flour and four pounds of green asparagus cut in small pieces, one quart of milk, one quart of chicken broth or bouillon, a bouquet garni, a little salt, and one teaspoonful of sugar. Boil for an hour, and strain through a very fine sieve. Then put back in casserole and add the yolks of two eggs mixed with one cup of cream. Cut some bread in small squares, fry in butter, and add just before serving.
Fillet of turbot, Windsor. Cut six fillets of fish, put in a buttered sauté pan, season with salt and white pepper, add one-half glass of white wine and one-half glass of stock, cover with buttered manilla paper, and boil until done. Make a white wine sauce and add to it one dozen parboiled oysters and the tail of a lobster cut in slices. Place the fillets on a platter, pour the sauce over them, and garnish with six fried shrimps.
Leg of mutton, Choiseul. Roast leg of mutton, sauce Madère, garnished with small croustades of purée of peas and purée of spinach, and fresh mushrooms sauté in butter.
Jam roll pudding. Mince fine one pound of suet, add a pound of flour, a pinch of salt and a cup of milk, making a rather hard dough. Roll out to the thickness of a quarter of an inch or less. Cover evenly with a layer of any kind of fruit jam, then roll up like a sausage, wrap in a wet cloth, tie with a string so it will not become loose, and steam for an hour. Cut into individual pieces, and serve warm, with hard and soft sauces.
Peach Norelli. Fill two meringue shells with a small tablespoonful of vanilla ice cream. On a fancy plate place an ice cold whole preserved peach, or a fresh peach that has been cooked in syrup. On two sides of the peach press the filled meringue shells, decorate the center with whipped cream, and on the top place a whole marron glacé.