August 5
| BREAKFAST | LUNCHEON | ||||
| Cantaloupe | Cold eggs with celery | ||||
| Boiled eggs | Cold chicken, with chow chow | ||||
| Dry toast | Asparagus, mayonnaise | ||||
| Crescents | Roquefort cheese with crackers | ||||
| Chocolate with whipped cream | Coffee | ||||
| DINNER | |||||
| Little Neck clams | |||||
| Potage Lamballe | |||||
| Radishes Lyon sausage | |||||
| Fillet of sole, Paylord | |||||
| Sweetbreads, Egyptienne | |||||
| Roast ribs of beef | |||||
| Saratoga chip potatoes | |||||
| Chiffonnade salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Fruit | |||||
| Coffee | |||||
Cold eggs with celery. Put four cold poached eggs on a platter and cover with a sauce made of one pinch of salt, a little fresh-ground black pepper, the heart of a stalk of celery cut in very small dices, a little chopped parsley, one spoonful of vinegar, and two tablespoonfuls of olive oil.
Fillet of sole, Paylord. Chop very fine one-half of a can of French mushrooms, put in a napkin and squeeze out the water. Then mix with half a cup of thick cream sauce. Season four fillets of sole with salt and pepper, and spread all over with mushroom purée; then roll in fresh bread crumbs, and fry in swimming hot lard. Dress on a napkin on a platter, and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.
Sweetbreads, Egyptienne. Put some braised sweetbreads on a platter and garnish with stuffed green peppers and croquettes of rice. One of each to each person. Serve Bordelaise sauce separate.
Stuffed green peppers. Dip four green peppers in very hot lard for a second, then remove the skin, cut off the top, and clean out the insides. Fill with a purée of fresh mushrooms, sprinkle with bread crumbs, put small bits of butter on top of each, and bake in oven for ten minutes. Serve as a garnish; or as a vegetable, with sauce Madère, or tomato sauce.