May 21
| BREAKFAST | LUNCHEON | ||||
| Pineapple preserves | Antipasto | ||||
| Boiled eggs | Consommé in cups | ||||
| Dry toast | Beef à la mode | ||||
| Coffee | Baked potatoes | ||||
| Hearts of romaine salad | |||||
| Strawberry cream pie | |||||
| Coffee | |||||
| DINNER | |||||
| Purée Camelia | |||||
| Radishes Salted almonds | |||||
| Boiled salmon, Hollandaise | |||||
| Potatoes natural | |||||
| Roast tame duckling | |||||
| Apple sauce | |||||
| Potatoes au gratin | |||||
| Cold asparagus, mustard sauce | |||||
| Chocolate ice cream | |||||
| Lady fingers Coffee | |||||
Purée Camelia. Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted.
Beef à la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, peas and potatoes.