June 19
| BREAKFAST | LUNCHEON | ||||
| Stewed rhubarb | Eggs, Oudinot | ||||
| Broiled honeycomb tripe | Fried smelts, Tartar sauce | ||||
| Saratoga chips | Paprika schnitzel | ||||
| Rolls | Boiled rice | ||||
| Coffee | Baked apricot roll | ||||
| Demi tasse | |||||
| DINNER | |||||
| Potage paysanne | |||||
| Aiguillettes of flounder, Rochefoucault | |||||
| Roast squab chicken | |||||
| Artichokes, sauce mousseline | |||||
| Carrots, Vichy | |||||
| Potato croquettes | |||||
| Alligator pear salad | |||||
| Blackberry pie | |||||
| Coffee | |||||
Eggs, Oudinot. Cut four hard-boiled eggs in two lengthwise. Take out the yolks and put in a salad bowl, add one-half cup of fresh bread crumbs, one raw egg yolk, and season with salt, pepper, and a little chopped parsley. Mix well, and then stuff the whites of eggs. Place on a buttered dish, cover with cream sauce, sprinkle with grated cheese, put small bits of butter all over the top, and bake in oven until brown.
Potage paysanne. Cut a carrot, white turnip, parsnip, and a small head of green cabbage in round slices the size of a silver half dollar. Put in a casserole with three ounces of butter, salt and a pinch of sugar. Cover casserole and put in oven and simmer until vegetables are done. Be careful not to burn, and when turning do not break the vegetables. When the vegetables are cooked add two quarts of bouillon, stock, or chicken or beef broth, and cook for half an hour. Before serving add chopped chervil, and season with salt and pepper.
Aiguillettes of flounder, Rochefoucault. Place four flat fillets of flounder in a buttered pan, lay some sliced lobster on top, season with salt and pepper, add one-half glass of white wine and one-half glass of water, cover with buttered paper, and put in oven for ten minutes. Then remove the fillets to a platter. Reduce the broth, add one pint of white wine sauce, and strain. To the sauce add one-half can of French mushrooms sliced, and two sliced truffles. Pour the sauce over the fish.
Pompano, Bâtelière. Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of butter in a frying pan, heat, add the fish, and sauté until nice and brown. Then put the fish on a platter; and in the pan put two ounces of butter, heat until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half.