August 23
| BREAKFAST | LUNCHEON | ||||
| Blackberries with cream | Hors d’oeuvres variés | ||||
| Plain poached eggs on toast | Cold consommé in cups | ||||
| Broiled bacon | Omelet Impératrice | ||||
| Rolls | English mutton chop, tavern | ||||
| Uncolored Japan tea | Escarole and chicory salad | ||||
| Roquefort cheese with crackers | |||||
| Assorted fruit | |||||
| Demi tasse | |||||
| DINNER | |||||
| Purée of white bean soup, Allemande | |||||
| Plain celery | |||||
| Sand dabs, meunière | |||||
| Sugar-cured ham glacé, champagne sauce | |||||
| Spinach in cream | |||||
| Potatoes au gratin | |||||
| Wine jelly with whipped cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Omelette Impératrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet.
Purée of white bean soup, Allemande. Make a purée of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.
Sugar-cured ham glacé. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.
Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.