May 5
| BREAKFAST | LUNCHEON | ||||
| Gooseberries in cream | Oranges en suprême au Curaçao | ||||
| Waffles | Clam broth in cups | ||||
| Honey in comb | Cheese straws | ||||
| Coffee | Broiled squab on toast | ||||
| Olivette potatoes | |||||
| Cold asparagus, mustard sauce | |||||
| Chocolate éclairs | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé croûte au pot | |||||
| Crab legs, Josephine | |||||
| Fillet of beef, Cendrillon | |||||
| Pâté de foie gras | |||||
| Hearts of lettuce | |||||
| Omelet with fresh strawberries | |||||
| Demi tasse | |||||
Oranges en suprême au Curaçao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curaçao. Have well iced, and serve in large suprême glasses.
Consommé croûte au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consommé. Serve with sliced French bread browned in oven.
Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms sauté in butter in center. Serve sauce Colbert separate.
Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madère, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (purée of onions), and replace the cover.