June 18
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Hors d’oeuvres variés | ||||
| Boiled eggs | Pompano sauté, meunière | ||||
| Rolls | Cold duckling and ham | ||||
| Coffee | Orloff salad | ||||
| Camembert cheese | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Irma | |||||
| Lyon sausage | |||||
| Fillet of sole, Talleyrand | |||||
| Saddle of lamb, Souvaroff | |||||
| String beans in butter | |||||
| Mashed potatoes | |||||
| Chiffonnade salad | |||||
| Angel cake | |||||
| Demi tasse | |||||
Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.
Consommé Irma. Boil one calf’s brains, cut in small squares, and add to a quart of well-seasoned consommé.
Fillet of sole, Talleyrand. Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate.
Saddle of lamb, Souvaroff. Roast a saddle of lamb, place on a platter, and garnish with a canful of cèpes sauté, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy.
Angel cake, or angel food. One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glacé with white icing.