June 29
| BREAKFAST | LUNCHEON | ||||
| Fresh sliced peaches with cream | Cold fish à la Michels | ||||
| Griddle cakes | Lemon pie | ||||
| Kidneys sauté, au Madère | Buttermilk | ||||
| Rolls | Coffee | ||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Sorrel soup, with rice | |||||
| Lyon sausages | |||||
| Frogs’ legs, sauté à sec | |||||
| Tournedos, Vaudeville | |||||
| Sybil potatoes | |||||
| Watercress salad | |||||
| Compote of gooseberries | |||||
| Assorted cakes | |||||
| Coffee | |||||
Cold fish à la Michels. Put in a casserole one spoonful of olive oil and a small onion chopped very fine. Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour. Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes. Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes. Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold.
Sorrel soup with rice. Wash a large handful of sorrel, remove the stems, and slice very thin. Put two ounces of butter and three ounces of rice in a casserole, and heat. Then add the sorrel and simmer for five minutes. Then add two quarts of bouillon, chicken broth or stock, season with salt and pepper, and boil slowly for thirty minutes. When rice is soft it is ready to serve.
Tournedos, Vaudeville. Season four small tenderloin steaks with salt and pepper, and broil; or sauté in pan with butter. When done place on a platter, lay on each a fresh poached egg; and garnish with four stuffed tomatoes, Créole. Cover the tournedos with sauce Madère.
Compote of gooseberries. To each pint of well-cleaned gooseberries add one-half pound of sugar and one gill of water. Cook slowly until the berries are soft.