July 31
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Schlemmerbroedchen | ||||
| Plain omelet | Scrambled eggs, Pluche | ||||
| Rolls | Westphalian ham | ||||
| Coffee | Red cabbage salad | ||||
| Rice croquettes | |||||
| Champagne punch | |||||
| Demi tasse | |||||
| DINNER | |||||
| Little Neck clams on half shell | |||||
| Potage Mexicaine | |||||
| Ripe California olives | |||||
| Fillet of turbot, Tempis | |||||
| Roast chicken | |||||
| Château potatoes | |||||
| Asparagus, Hollandaise | |||||
| Tomato salad | |||||
| Biscuit glacé, au café | |||||
| Demi tasse | |||||
Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half.
Red cabbage salad. Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar. This salad requires more vinegar than oil.
Rice croquettes. Cook one-half pound of rice in three pints of milk, to which has been added half of a vanilla bean. This will make a stiff batter. Add one-quarter pound of sugar and the yolks of four eggs. Allow to cool. Shape the rice in croquettes, dip in beaten eggs, then in macaroon crumbs or powder, and fry in swimming hot lard or butter. Serve with wine sauce.
Compote with rice. Prepare some rice as for croquettes. Put a large spoonful in the center of a plate and garnish with stewed fruit. Any kind of stewed fruit may be used, such as peaches, apricots, pears, etc., either singly or mixed.
Champagne punch. One quart of champagne, one quart of white wine, one bottle of soda water, one spoonful of sugar, and three apples cut in small dices. Cool, and serve in champagne cup glasses.
Potage Mexicaine. Mix one quart of purée of tomato soup with one pint of well-seasoned consommé tapioca.
Fillet of turbot, Tempis. Season four fillets of turbot with salt and pepper, and roll in flour. Put three ounces of butter in a pan and heat. Then add the fish and fry for ten minutes on both sides. Place the fish on a platter; add another ounce of butter to the pan, and cook to the color of a chestnut, and pour over the fish. Sprinkle with the juice of a large lemon, and one spoonful of chopped salted almonds.
Scrambled eggs, Pluche. Scrambled eggs with chopped herbs; such as parsley, chervil and chives.