August 20
| BREAKFAST | LUNCHEON | ||||
| Blackberries with cream | Cantaloupe | ||||
| Plain pancakes | Eggs, Meyerbeer | ||||
| Breakfast sausages | Cold ham and tongue, meat jelly | ||||
| Rolls | Chiffonnade salad | ||||
| Coffee | German prune cake | ||||
| Demi tasse | |||||
| DINNER | |||||
| Potage brunoise, with rice | |||||
| Carciofini | |||||
| Boiled codfish, Flamande | |||||
| Potatoes, natural | |||||
| Sweetbreads, sans gêne | |||||
| Roast turkey, cranberry sauce | |||||
| Broiled sweet potatoes | |||||
| Stewed corn | |||||
| Sliced tomatoes, vinaigrette | |||||
| Corn starch blanc mange with sabayon | |||||
| Coffee | |||||
Eggs Meyerbeer. Shirred eggs with a broiled split lamb’s kidney and a slice of truffle on top of each one. Pour a little sauce Madère over the white of the eggs.
Potage brunoise, with rice. To three pints of consommé brunoise add one-quarter of a pound of boiled rice.
Boiled codfish, Flamande. Put three slices of fresh codfish, cut about one and one-half inches thick, in a kettle with water. Season with salt, add one-half glass of vinegar, bring to a boil, and let stand at the boiling point for half an hour. Then place on a folded napkin, with parsley in branches, and two lemons cut in two. Serve sauce Flamande separate.
Sauce Flamande. Heat two ounces of butter in a casserole, add two spoonfuls of flour, one spoonful of vinegar, one quart of the fish broth in which the codfish was cooked, one spoonful of French mustard, a little salt and pepper, one bay leaf, one clove, and a little grated nutmeg. Boil for twenty minutes, strain through a fine cheese cloth, and put back in casserole. Then add, little by little, three ounces of good butter. When the butter is melted add the juice of a lemon and some fresh-chopped parsley.
Sweetbreads, sans gêne. Put some braised sweetbreads on a platter, and garnish with one stuffed head of fresh mushroom to each person. Cover with sauce Colbert.