July 26
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Grapefruit with cherries | ||||
| Boiled salted salmon belly | Broiled striped bass | ||||
| Baked potatoes | Sibyl potatoes | ||||
| Rolls | Breast of chicken, en aspic | ||||
| Coffee | Louis salad | ||||
| Neufchâtel cheese with crackers | |||||
| Claret punch | |||||
| Demi tasse | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Consommé Monte Cristo | |||||
| Planked shad | |||||
| Roast chicken | |||||
| Château potatoes | |||||
| New peas | |||||
| Chiffonnade salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Breast of chicken en aspic. Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches.
Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well.
Claret punch. One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy. Stir all together until the sugar is dissolved. Strain, cool on ice, and serve in glasses with a very thin slice of lemon.
Consommé Monte Cristo. Consommé royal and printanier mixed.