May 12
| BREAKFAST | LUNCHEON | ||||
| Nutmeg melon | Écrevisses en buisson | ||||
| Shirred eggs | Chicken patties, Toulouse | ||||
| Rolls | Broiled Virginia ham | ||||
| Coffee | French fried potatoes | ||||
| Panachée salad | |||||
| Savarin with strawberries | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Ravioli | |||||
| Queen olives | |||||
| Shad roe, Bordelaise | |||||
| Fillet of beef, Lombarde | |||||
| Cold asparagus, vinaigrette | |||||
| Soufflé pudding, Dame Blanche | |||||
| Coffee | |||||
Chicken patties, Toulouse. Fill some patty shells with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.
Broiled Virginia ham. Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.
Panachée salad. This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.
Consommé Ravioli. Make some small raviolis and boil them for five or ten minutes in consommé.
Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.
Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madère, garnished with stuffed tomatoes and potato croquettes.
Soufflé pudding, Dame Blanche. One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.