June 16
| BREAKFAST | LUNCHEON | ||||
| Sliced figs with cream | Grapefruit en suprême | ||||
| Boiled salt mackerel | Shirred eggs, Antoine | ||||
| Baked potatoes | Hamburg steak | ||||
| Rolls | Lorraine potatoes | ||||
| Coffee | Field salad | ||||
| Vanilla blanc mange | |||||
| Assorted cakes | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Andalouse | |||||
| Queen olives | |||||
| Frogs’ legs, sauté à sec | |||||
| Filet mignon, Athénienne | |||||
| Potatoes au gratin | |||||
| Sliced cucumbers and tomatoes | |||||
| Plombière aux marrons | |||||
| Lady fingers | |||||
| Coffee | |||||
Shirred eggs, Antoine. Plain shirred eggs with broiled strips of bacon on top.
Vanilla blanc mange. One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean. Soak the gelatine in cold water. Put the milk and the vanilla bean on the fire together and let them come nearly to a boil. Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted. Strain, and allow to become nearly cold. Then add the cream, and beat, on ice, until it begins to thicken. Then put in moulds and set in ice box for one hour. Turn out of moulds to serve.
Chocolate blanc mange. Use two ounces of chocolate instead of vanilla bean.
Coffee blanc mange. Use a cup of strong coffee instead of vanilla bean.
Blanc mange aux fruits. Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.
Blanc mange aux liqueurs. Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould.
Consommé Andalouse. To consommé vermicelli, add just before serving, one peeled raw tomato cut in very small squares.
Filet mignon, Athénienne. Season four small fillets of beef with salt and pepper, broil or sauté them, and serve on a piece of toast with a slice of broiled ham on top. Cover with sauce Hussarde, and garnish with peas in butter.
Sauce Hussarde. Bring to a boil one pint of sauce Madère, or brown gravy; add one-half cup of fresh bread crumbs and boil for two minutes. Then add one ounce of good butter, a little chopped parsley, salt and Cayenne pepper.