May 6
| BREAKFAST | LUNCHEON | ||||
| Strawberries and raspberries, with cream | Hors d’oeuvres variés | ||||
| Scrambled eggs | Eggs Châteaubriand | ||||
| Rolls | Breaded lamb chops, reformé | ||||
| Oolong tea | Endives salad | ||||
| Roquefort cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Lamb broth à la Grecque | |||||
| Ripe California olives | |||||
| Lake Tahoe trout, maître d’hôtel | |||||
| Calf’s head, Providence | |||||
| Roast chicken | |||||
| Peas | |||||
| Potatoes au gratin | |||||
| Watercress salad | |||||
| French pastry | |||||
| Coffee | |||||
Eggs Châteaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.
Breaded lamb chops, reformé. Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate.
Lamb broth, à la Grecque. Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley.
Calf’s head, Providence. Boil a calf’s head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madère with mushrooms and olives.