July 28
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Cantaloupe | ||||
| Plain shirred eggs | Poached eggs, Périgordine | ||||
| Rolls | Mixed grill, special | ||||
| French fried potatoes | |||||
| Chicory salad | |||||
| Rice croquettes | |||||
| Demi tasse | |||||
| DINNER | |||||
| Clam cocktail | |||||
| Consommé Inauguration | |||||
| Salted pecans | |||||
| Mousse d’écrevisses (fish) | |||||
| Roast ribs of beef, Yorkshire pudding | |||||
| Stewed corn | |||||
| Green peas | |||||
| Mashed potatoes | |||||
| Watercress salad | |||||
| Chocolate ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Poached eggs, Périgordine. Spread some pâté de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Périgordine.
Consommé Inauguration. Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consommé.
Mousse d’écrevisses. Remove the shells from three lobsters and two dozen écrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the écrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little écrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour écrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of écrevisses may be used instead.
Écrevisse sauce. Melt two tablespoonfuls of écrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few écrevisse tails.