August 15
| BREAKFAST | LUNCHEON | ||||
| Fresh grapes | Casawba melon | ||||
| Boiled eggs | Fried fillet of sole, sauce Tartar | ||||
| Buttered toast | Cold tenderloin of beef | ||||
| Coffee | Salade Château de Madrid | ||||
| Camembert cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Dieppoise | |||||
| Queen olives Radishes | |||||
| Broiled fresh mackerel, anchovy butter | |||||
| Potatoes Hollandaise | |||||
| Sweetbreads, Lieb, with peas | |||||
| Roast imperial squab | |||||
| Asparagus with melted butter | |||||
| Endive and beet salad | |||||
| Corn starch blanc mange | |||||
| Alsatian wafers | |||||
| Coffee | |||||
Salade Château de Madrid. Peel a half dozen fresh mushrooms, and cut them, raw, in Julienne style. Place them in a salad bowl with equal parts of green peppers and pimentos, also cut Julienne. In the center put an equal part of plain boiled rice; and a dressing made with one spoonful of vinegar, the juice of a lemon, two spoonfuls of olive oil, a pinch of Cayenne pepper, a little paprika, salt and pepper, and some chopped parsley and chervil.
Potage Dieppoise. Put in a casserole four leaves of white cabbage, and two stalks of leeks and one of celery cut in thin slices. Add three ounces of butter, cover, and simmer until done. Then add one pound of raw potatoes cut in thin slices the size of a silver quarter, and three pints of bouillon. Season with salt and pepper, and boil until done.
Broiled fresh mackerel, anchovy butter. Broil the mackerel and place on a platter. Pour over it an anchovy butter made as described elsewhere. Garnish with parsley in branches and quartered lemons.
Sweetbreads, Lieb. Soak four sweetbreads in cold water for an hour. Then put on fire in three pints of cold water and a spoonful of salt. Bring to a boil, and then cool off in cold water. Then trim the sweetbreads, season with salt and pepper, roll in oil, and broil. The sweetbreads must be whole; not split. When done place on a slice of Virginia ham and cover with sauce Colbert, and garnish with fleurons. The preceding is for one person only.
Endives with beets. Cut endives salad lengthwise, place on a large china platter, season with salt and pepper, sprinkle with chopped beets and parsley, and a mixture of one-third of vinegar to two-thirds of olive oil.