May 3
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Suprême of oysters, St. Francis | ||||
| Buckwheat cakes, maple syrup | Eggs Malakoff | ||||
| Rolls | Broiled chicken | ||||
| English breakfast tea | Soufflé potatoes | ||||
| Lettuce salad | |||||
| Old fashioned strawberry shortcake | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé chiffonnade | |||||
| Ripe California olives | |||||
| Fillet of smelts, Stanley | |||||
| Chicken sauté, Demidoff | |||||
| Turnips glacés | |||||
| Potato croquettes | |||||
| Endives salad | |||||
| Biscuit glacé, au peppermint | |||||
| Macaroons | |||||
| Coffee | |||||
Suprême of oysters, St. Francis. For about eight people. Use twenty California oysters or seven Eastern oysters for each person. Serve like an oyster cocktail in grapefruit suprême glasses in the following sauce: Mix one cup of tomato ketchup, a short cup of cream, one teaspoonful of Worcestershire sauce, one teaspoonful of lemon juice, season with salt, a dash of tobasco, and paprika. The cream should be added last. Keep the sauce on ice until needed.
Eggs, Malakoff. Spread some fresh caviar on four pieces of toast, lay a poached egg on each, and cover the eggs with horseradish sauce and cream.
Consommé chiffonnade. Cut equal parts of lettuce and sorrel in Julienne style, put in casserole, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in casserole, add two quarts of consommé, and boil very slowly for about thirty minutes. Before serving add a little chopped parsley and chervil.
Fillet of smelts, Stanley. Split six smelts, remove the bones, season with salt and pepper, place in a buttered sauté pan, add one-half glass of white wine, and cover with buttered paper. Bake in oven for five minutes, and then place the fillets on a platter. Make a cardinal sauce but add to it the tail of a lobster cut in small squares, twelve slices of truffles, and six heads of canned mushrooms, sliced. Pour over the fish.
Cardinal sauce. One pint of sauce au vin blanc; bring to a boil and stir in two spoonfuls of lobster butter.
Chicken sauté, Demidoff. Joint a spring chicken, season with salt and pepper and put in sauté pan with two ounces of butter. Heat, add the chicken, and sauté on both sides for fifteen minutes. Then add a cup of Madeira sauce, and dress on a platter with sauce over it. Garnish the platter with turnips glacé; onions glacé; queen olives with the stones removed, and warmed in sherry wine; and French carrots.