May 14
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberry preserves | Alligator pear cocktail | ||||
| Scrambled eggs, asparagus tips | Broiled Alaska black codfish | ||||
| Rolls | Maître d’hôtel potatoes | ||||
| Coffee | Fricadellen | ||||
| Spinach with eggs | |||||
| Banana coupe | |||||
| Macaroons | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Diablé | |||||
| Ripe California olives | |||||
| Boiled salmon, Fidgi | |||||
| Saddle of lamb, Carnot | |||||
| Watercress salad | |||||
| Omelette soufflée à la vanille | |||||
| Coffee | |||||
Alligator pear cocktail. Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold.
Fricadellen (Balls of cooked meat). Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter.
Consommé Diablé. Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consommé very hot.
Boiled salmon, Fidgi. Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate.
Sauce Fidgi. One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well.
Saddle of lamb, Carnot. Roast saddle of lamb, with sauce Madère. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.