June 2
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Cantaloupe | ||||
| Boiled eggs | Eggs, Fedora | ||||
| Dry toast | Lamb chops, Bradford | ||||
| Ceylon tea | Sybil potatoes | ||||
| String bean salad | |||||
| Strawberry cream pie | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Caroline | |||||
| Ripe California olives in oil and garlic | |||||
| Fillet of trout, Rachel | |||||
| Roast duckling, apple sauce | |||||
| Artichoke bottoms, au gratin | |||||
| Fresh asparagus, Hollandaise | |||||
| Escarole salad | |||||
| Mousse au café | |||||
| Demi tasse | |||||
Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.
Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops.
Consommé, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person.
Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.
Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.