August 19
| BREAKFAST | LUNCHEON | ||||
| Fresh raspberries with cream | Grapefruit, cardinal | ||||
| Omelet with chives | Fried eggs, Infante | ||||
| Rolls | Imported Frankfort sausages | ||||
| Coffee | Potato salad | ||||
| Limburger cheese with pumpernickel | |||||
| Rye bread | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé with celery and rice | |||||
| Antipasto | |||||
| Fillet of sole, au vin blanc | |||||
| Roast chicken | |||||
| Asparagus, Hollandaise | |||||
| Potato croquettes | |||||
| Romaine salad | |||||
| Lemon darioles | |||||
| Coffee | |||||
Fried eggs, Infante. Cook some chickens’ livers sauté in butter, and add a little sauce Madère. Pour the livers around some fried eggs.
Imported Frankfurter sausages. These sausages can be obtained in cans. Remove from can immediately upon opening, otherwise they will turn bad. Put the sausages in water almost at the boiling point, and keep them at that temperature for twelve minutes, but do not let them boil. Serve on a platter, garnished with parsley in branches.
Consommé with celery and rice. Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about one-quarter of a pound of rice in salted water until soft. Serve both in three pints of hot well-seasoned consommé.
Omelet with chives. Beat eight eggs, season with salt and pepper, add one spoonful of chives sliced very fine, and cook the omelet in the usual manner.