August 21
| BREAKFAST | LUNCHEON | ||||
| Baked pears with cream | Canapé thon mariné | ||||
| Broiled salted mackerel | Cold eggs, Riche | ||||
| Boiled potatoes | Broiled lamb chops | ||||
| Rolls | French fried potatoes | ||||
| Coffee | Cold artichokes, vinaigrette | ||||
| Cottage cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of lentils with tapioca | |||||
| California ripe olives | |||||
| Broiled pompano, fleurette | |||||
| Duchesse potatoes | |||||
| Boiled fowl, celery sauce | |||||
| Spinach, English style | |||||
| Orange darioles | |||||
| Demi tasse | |||||
Canapé thon mariné. Butter four pieces of toast, lay thin slices of thon mariné on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.
Cold eggs, Riche. Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.
Purée of lentils with tapioca. Mix one quart of purée of lentils with one pint of consommé tapioca.
Boiled fowl. Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.
Celery sauce. Warm three ounces of butter in a casserole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.