June 26
| BREAKFAST | LUNCHEON | ||||
| Apricot marmalade | Eggs, Céléstine | ||||
| Waffles | Fried chicken, Villeroi | ||||
| Buttermilk | Flageolet beans | ||||
| Coffee | Mashed potato salad | ||||
| French pastry | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Magador | |||||
| Ripe olives | |||||
| Salmon, Concourt | |||||
| Fillet of beef sauté, Balzag | |||||
| Artichokes, Hollandaise | |||||
| Green corn | |||||
| Potato croquettes | |||||
| Romaine salad, Roquefort dressing | |||||
| Blanc mange, aux liqueurs | |||||
| Lady fingers | |||||
| Coffee | |||||
Eggs, Céléstine. Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown.
Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.
Consommé Magador. Wash a stalk of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consommé; season well, and serve with chopped chervil.
Salmon, Concourt. Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.
Fillet of beef sauté, Balzag. Season four small tenderloin steaks with salt and pepper, and sauté in butter. Then place on a platter. Make a pint of sauce Madère, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.