June 10
| BREAKFAST | LUNCHEON | ||||
| Fresh currants | California oyster cocktails | ||||
| Oatmeal with cream | Eggs Agostini | ||||
| Rolls | Calf’s head, vinaigrette | ||||
| Coffee | Boiled potatoes | ||||
| Sliced bananas with whipped cream | |||||
| Macaroons | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Turbigo | |||||
| Black bass, sauté meunière | |||||
| Tenderloin of beef, Parisienne | |||||
| Spinach in cream | |||||
| Artichokes, sauce mousseline | |||||
| Watercress salad | |||||
| Plombière à la vanille | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.
Consommé Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consommé.
Plombière à la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.
Plombière aux marrons. Same as vanilla plombière, but add some broken marrons glacés soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glacé on top of each portion.
Plombière aux fruits. Prepare in the same manner as for plombière aux marrons, but use chopped mixed glacé fruit instead of the marrons.