August 4
| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Eggs Vilna | ||||
| Oatmeal with cream | Calf’s liver sauté, Spanish style | ||||
| Rolls | Boiled rice | ||||
| English breakfast tea | Watermelon | ||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Rothschild | |||||
| California ripe olives | |||||
| Broiled striped bass, maître d’hôtel | |||||
| Sliced culemo salad | |||||
| Roast chicken | |||||
| Peas à la Française | |||||
| Mashed potatoes | |||||
| Watercress | |||||
| Apricot meringue | |||||
| Coffee | |||||
Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.
Calf’s liver, Spanish style. Cut six slices of calf’s liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very highly seasoned Créole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.
Consommé Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consommé. Add a little chervil before serving.
Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.