June 24
| BREAKFAST | LUNCHEON | ||||
| Apricot marmalade | Cold poached eggs, à l’estragon | ||||
| Buckwheat cakes | Sand dabs, meunière | ||||
| Breakfast sausages | German huckleberry cake | ||||
| Rolls | American dairy cheese | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Consommé Créole | |||||
| Salt codfish, Biscayenne | |||||
| Braised sweetbreads, sauce Soubise | |||||
| Roast squab | |||||
| Boiled onions | |||||
| Broiled fresh mushrooms | |||||
| Château potatoes | |||||
| Lettuce and grapefruit salad | |||||
| Baked blackberry roll | |||||
| Coffee | |||||
Cold poached eggs, à l’estragon. Select four nice lettuce leaves and place a cold poached egg on each. Cover with sauce mayonnaise, and lay four leaves of tarragon crosswise over each egg.
German huckleberry cake. Line a cake pan, that will hold enough for six persons, with thin dough. (See dough for German cake). Fill with cleaned huckleberries, sprinkle on a handful of sugar mixed with a little powdered cinnamon, and bake. Then mix one-quarter pound of sugar with one pint of milk and three eggs, and strain. Pour this over the cake when it is nearly done, and set back in oven for a few minutes until the custard is set. When cold dust with powdered sugar.
Consommé Créole. Peel and cut in small squares, two raw tomatoes, and add to a quart of boiling consommé. Also add a cupful of boiled rice, and season with a little Cayenne pepper.
Salt codfish, Biscayenne. Soak two pounds of salted codfish in cold water over night. Then drain off the water. Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored. Then add six pieces of chopped garlic and half of the codfish. On top of the codfish lay two raw potatoes that have been sliced very thin, season with salt, lay two peeled and sliced tomatoes on top of the potatoes, then add the remainder of the codfish, and half a cup of water, cover, and cook in the oven for an hour. Fresh codfish may be used if desired, with the addition of a little more salt.
Braised sweetbreads, sauce Soubise. Braise the sweetbreads in the usual manner. Put some sauce Soubise on a platter, lay the sweetbreads on top, and garnish with fleurons.