August 14
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries with cream | Cold consommé in cups | ||||
| Broiled salted mackerel | Cold salmon, mayonnaise | ||||
| Baked potatoes | Culemo salad | ||||
| Rolls | French pastry | ||||
| Coffee | Demi tasse | ||||
| DINNER | |||||
| Pea soup with vermicelli | |||||
| Crisp celery | |||||
| Codfish steak, à l’Anglaise | |||||
| Fillet of beef, Dumas | |||||
| Chicory salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Pea soup with vermicelli. One quart of purée of pea soup mixed with one pint of consommé vermicelli.
Codfish steak à l’Anglaise. Heat two ounces of butter in a sauté pan; add two slices of fresh codfish cut about one and one-half inches thick, and one sliced onion. Season with salt and pepper, and simmer until the fish is done. Then remove the fish to a platter; sprinkle a spoonful of flour in the pan, heat through, add one-half glass of white wine, and boil for a few minutes. Then add one cup of hot milk and one-half cup of fish broth, and boil for ten minutes. Season with salt and pepper, add a little chopped parsley and a chopped hard-boiled egg and the juice of a lemon, and pour over the fish. Serve hot.
Fillet of beef, Dumas. Use a roast tenderloin of beef; or broiled fillet of beef steaks. Place on a platter, and cover with sauce Madère to which has been added a slice of boiled ham and a small can of French mushrooms cut in small dices. Garnish one side of the beef with potatoes Parisian, and the other side with artichokes cut in quarters and boiled in salted water.