July 12
| BREAKFAST | LUNCHEON | ||||
| Orange juice | Calf’s foot jelly in cups | ||||
| Oatmeal with cream | Eggs, Moscow | ||||
| Buttered toasted rolls | Terrine de foie gras en aspic | ||||
| Coffee | Lettuce salad | ||||
| Camembert cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Lord Mayor | |||||
| Queen olives Salted almonds | |||||
| Boiled Lake Tahoe trout, Hollandaise | |||||
| Potatoes, natural | |||||
| Roast ribs of beef | |||||
| Cauliflower au gratin | |||||
| Rissolée potatoes | |||||
| Sliced tomatoes | |||||
| Coffee ice cream | |||||
| Macaroons | |||||
| Demi tasse | |||||
Calf’s foot jelly. Parboil four calf’s feet; allow to become cool; put back in vessel with an onion and a carrot, a piece of leek, a piece of celery, one clove, a bay leaf, a sprig of thyme, a spoonful of whole black peppers, a gallon of water, a quart of white wine, and a small handful of salt. Boil until the feet are soft. Then strain the broth, let it stand for a couple of minutes, and then remove all the fat from the top. Put a spoonful of the broth on a plate and set on ice. If it sets too hard add a little water, if it is too soft boil down until it is thick enough to set. Then put six whites of eggs in a casserole, beat with a whip, add slowly to the broth, put on a slow fire and bring to the boiling point. This serves to clarify the broth. Then strain, and set to cool. If the broth is for invalids omit the spices and vegetables, use but a little salt, and do not clarify. The cooked calf’s feet may be used for an entrée, or for soup or salad.
Eggs, Moscow. Poach six eggs, and set in ice box until cold. Then remove the yolks carefully by making a very small hole, and letting the soft yolks run out. Fill the eggs with fresh caviar, roll in flour, then in beaten eggs, and finally in bread crumbs; fry in very hot swimming lard or melted butter for a few seconds only; or until the crumbs are yellow. Serve immediately on a napkin, with fried parsley, and two lemons cut in half.
Terrine de foie gras en aspic. Use a jelly mould that will contain as much as six small individual moulds. Put a little melted, but not hot, meat jelly in the bottom, and set on cracked ice until it is firm. Cut some foie gras from a terrine with a spoon, and lay in the mould, then cover with a little more melted jelly, then another layer of foie gras, and so continue until the mould is full. Set in the ice box for an hour; and serve on a napkin, with parsley in branches.