January 21
| BREAKFAST | LUNCHEON | ||||
| Preserved figs | Eggs Mery | ||||
| Oatmeal with cream | Roast fresh leg of pork, au jus | ||||
| Rolls | Apple sauce | ||||
| Cocoa | Spinach | ||||
| Swiss cheese | |||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Petite marmite | |||||
| Radishes | |||||
| Boiled beef, horseradish sauce | |||||
| Boiled potatoes | |||||
| Pickled beets | |||||
| Apple Charlotte | |||||
| Coffee | |||||
Eggs Mery. Scramble eight eggs, well seasoned. Just before they are done add one sliced truffle and two sliced pimentos. Serve in croustades.
Roast leg of fresh pork. Put on bottom of roasting pan one sliced carrot, one onion, three bay leaves, six cloves, one spoonful of pepper berries, and a piece of celery. Season the leg of pork with salt and pepper, and a little sage, if desired. Put on top of the vegetables, and place in oven to roast. Baste well. When done take out the pork, remove the fat in the pan, and add to the gravy a cup of stock or bouillon, and one tablespoonful of meat extract. Boil, strain, and season to taste.
Apple Charlotte. Chop six peeled apples and fry in butter with one-quarter pound of sugar, and one-half teaspoonful of ground cinnamon. Line a charlotte mould with slices of white bread cut as thin as possible, and buttered with fresh butter. Fill the mould with the fried apple and bake in oven for twenty-five minutes. Serve with brandy sauce.