May 31
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Canapé Norway | ||||
| Breakfast sausages with apple sauce | Eggs Biarritz | ||||
| Rolls | English mutton chops, tavern | ||||
| Coffee | Camembert cheese with crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Crème Congalaise | |||||
| Bass, Niçoise | |||||
| Potatoes nature | |||||
| Chicken sauté, demi-deuil | |||||
| Timbale of rice | |||||
| Flageolets in butter | |||||
| Alligator pear salad | |||||
| Peach, Bourdaloue | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Canapé Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.
Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.
Crème Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.
Bass, Niçoise. Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.
Chicken sauté, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.
Timbale of rice. Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish.