June 11
| BREAKFAST | LUNCHEON | ||||
| Sliced fresh figs with cream | Cantaloupe | ||||
| Scrambled eggs with bacon | Eggs au fondu | ||||
| Buttered toast | Broiled squab on toast | ||||
| Coffee | Julienne potatoes | ||||
| Cold asparagus, mustard sauce | |||||
| Oregon cream cheese with crackers | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cream of artichokes | |||||
| Ripe olives | |||||
| Fillet of flounder, Piombino | |||||
| Sweetbreads braisé, Montebello | |||||
| Soufflé potatoes | |||||
| Roast chicken, au jus | |||||
| Escarole and chicory salad | |||||
| Soufflé glacé aux fraises | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs au fondu. Poached eggs on toast, covered with Welsh rabbit. Serve hot.
Cream of artichokes. Make three quarts of very light stock veal or chicken broth, strain and add to it four whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the broth. Melt three ounces of butter in a casserole, add three spoonfuls of flour, heat through, add the broth and boil for ten minutes. Then add a pint of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms in the tureen.
Fillet of flounder, Piombino. Cut four fillets from one large flounder, place in a buttered pan, season with salt and pepper, add a glassful of claret and one-half cup of water, cover with buttered paper, put in oven and bake until done. Then place the fish on a platter. Make a sauce Génoise from the head and bones of the flounder, add the tail of a lobster cut Julienne style, and four heads of fresh mushrooms cut in the same manner and sautéed in butter. Pour the sauce over the fish. If fresh mushrooms are not available canned ones may be used.
Sweetbreads braisé, Montebello. Put some braised sweetbreads on a platter with their own gravy, and garnish with artichoke bottoms filled with purée of fresh mushrooms. Serve sauce Béarnaise separate; or poured over the sweetbreads, as desired.
Soufflé glacé aux fraises. Mix one pint of whipped cream, one-half pint of fresh strawberry juice, the yolks of four eggs beaten lightly, and four ounces of powdered sugar. Whip separately the whites of five eggs, and add to the mixture. Put in paper cases, and freeze. Serve with a dot of whipped cream on top, and a nice large fresh strawberry on top of the cream.
Soufflé glacé with raspberries. Prepare in the same manner as soufflé glacé aux fraises, but substitute raspberries for the strawberries.