July 11
| BREAKFAST | LUNCHEON | ||||
| Fresh grapes | Canapé St. Francis | ||||
| Omelet with bacon | Poached eggs, gourmet | ||||
| Crescents | Calf’s head, vinaigrette | ||||
| Cocoa | Boiled potatoes | ||||
| Apple cottage pudding | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Cameroni | |||||
| Celery | |||||
| Black bass, Tournon | |||||
| Roast loin of veal, Nivernaise | |||||
| Maître d’hôtel potatoes | |||||
| Summer squash with butter | |||||
| Field salad | |||||
| Biscuit glacé au chocolat | |||||
| Assorted cakes | |||||
| Coffee | |||||
Canapé St. Francis. Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.
Poached eggs, gourmet. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with Béarnaise sauce.
Apple cottage pudding. One-half pound of sugar, one-half pound of butter, eight eggs, one pint of milk, one and one-half pounds of flour, one ounce of baking powder, two grated rinds of lemons, one pinch of powdered mace, and four nice apples cut in thin slices. Mix the butter and the sugar well together, then add the eggs and the milk. Sift the baking powder and the flour together, and add, mixing lightly. Then add the grated rinds, mace and apples. Bake in a buttered pan, and serve with a thin apple sauce.
Cottage pudding. Make an Apple cottage pudding batter, and add chopped candied fruits and raisins, instead of the apples. Serve with fruit sauce.
Boston brown pudding. Same as cottage pudding with the addition of a cup of molasses.
Consommé Cameroni. Add to a quart of consommé brunoise one-quarter pound of boiled spaghetti cut in pieces one-quarter inch long. Serve grated cheese separate.
Black bass, Tournon. Season two black bass with salt and pepper, roll in melted butter, and broil. Then place on a platter, garnish with parsley in branches and two lemons cut in half. Serve Colbert sauce, to which a little chopped tarragon has been added.
Roast loin of veal, Nivernaise. Same as Veal Kidney Roast. (Dec. 20). Garnish with carrots cooked in butter.