June 20
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Poached eggs, Bombay | ||||
| Waffles, special, with maple syrup | Imported Frankfort sausages | ||||
| Coffee | Potato salad | ||||
| Brie cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Valencienne | |||||
| Carciofini Queen olives | |||||
| Frogs’ legs, sauté, Dilloise | |||||
| Porterhouse steak, Jolly | |||||
| Fresh Lima beans | |||||
| Julienne potatoes | |||||
| Endives salad | |||||
| Chocolate and coffee bouchettes | |||||
| Demi tasse | |||||
Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.)
Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce.
Consommé Valencienne. Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consommé. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate.
Frogs’ legs, Dilloise. Cut two dozen frogs’ legs in two, season with salt and pepper, put in sauté pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well.
Porterhouse steak, Jolly. Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley.