July 17
| BREAKFAST | LUNCHEON | ||||
| Raspberries with cream | Eggs, St. Catherine | ||||
| Broiled fillet of sole, maître d’hôtel | Boneless squab en aspic | ||||
| Hashed browned potatoes | Majestic salad | ||||
| Rolls | Roquefort cheese with crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Little Neck clams | |||||
| Consommé Talleyrand | |||||
| Ripe olives Lyon sausage | |||||
| Boiled salmon trout, sauce mousseline | |||||
| Potatoes, nature | |||||
| Planked sirloin steak, St. Francis | |||||
| Escarole and chicory salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs, St. Catherine. Cut the tops from four large baked potatoes, and scoop out the insides. Lay a slice of tomato in the bottom, season with salt and pepper, break an egg in each, and cover with well-seasoned cream sauce. Sprinkle with grated cheese, put small bits of butter on top, and bake in oven for about ten minutes. Serve on napkin, with parsley in branches.
Boneless squab en aspic. Cut the squabs open at the back, and remove all the bones, being careful not to cut the skin. Spread flat on the table, season with salt and pepper, fold together and place in a buttered pan and cook until done, and of a nice color. Allow to become cold. Set an oval mould in cracked ice, garnish the bottom with sliced truffles, pour in just enough nearly cold meat jelly to cover the truffles. Place the cold squab in the mould and fill to the top with jelly. Keep in the ice box until set. When ready to serve turn over on a napkin, remove the mould, and garnish with parsley.
Majestic salad. Equal parts of celery, raw apple, and green peppers cut in Julienne style. Serve with mayonnaise dressing.
Consommé Talleyrand. Put four grated truffles in a soup tureen, add a glassful of very dry sherry wine, and a pinch of Cayenne pepper, cover, and stand for an hour. When ready to serve pour three pints of hot consommé tapioca over it.
Planked sirloin steak, St. Francis. Season a three pound sirloin steak with salt and pepper, roll in oil and broil. When done place it on a hot meat-plank sufficiently large so that it may be garnished with a bouquet of new peas cooked in butter, string beans, asparagus tips with a little Hollandaise sauce on them, and French carrots in butter. Lay a dozen fresh mushrooms on top of the steak. Around the steak and vegetables lay some Parisienne potatoes. Serve sauce Colbert separate.