May 17
| BREAKFAST | LUNCHEON | ||||
| Apple jelly | Poached eggs, St. Pierre | ||||
| Omelet with onions | Sand dabs, miller style | ||||
| Rolls | Lamb hash with peppers | ||||
| Coffee | Chow chow | ||||
| Neapolitan sandwich (ice cream) | |||||
| Assorted cakes Coffee | |||||
| DINNER | |||||
| Crème Bagration Salted Jordan almonds | |||||
| Fillet of flounder, Circassienne | |||||
| Tournedos Niçoise Duchesse potatoes | |||||
| Asparagus, Hollandaise | |||||
| Escarole and chicory salad | |||||
| Cherry pie Coffee | |||||
Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.
Poached eggs, St. Pierre. Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.
Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast.
2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast.
Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash.
Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve.
Crème Bagration. Cream of chicken with small pieces of boiled macaroni served in it.
Fillet of flounder, Circassienne. Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven.
Tournedos Niçoise. Broil, or sauté in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.
Stuffed olives. Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish.