August 26
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Eggs, Don Juan | ||||
| Buckwheat cakes, maple syrup | Broiled veal kidneys, with bacon | ||||
| Crescents | Lyonnaise potatoes | ||||
| English breakfast tea | Celery Victor | ||||
| Napoleon cake | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Châtelaine | |||||
| Queen olives | |||||
| Fried soft clams, Tartar sauce | |||||
| Tenderloin of beef, Cardinalice | |||||
| Lima beans, au paprika | |||||
| St. Francis potatoes | |||||
| Endives salad | |||||
| Mirlitons | |||||
| Coffee | |||||
Eggs, Don Juan. Make four pieces of toast, lay six fillets of anchovies on each, and cover with scrambled eggs.
Consommé Châtelaine. Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consommé.
Fried soft clams, sauce Tartar. Take the bellies of one dozen soft clams and roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming hot lard or butter. Season with salt, place on a platter, on a napkin; and garnish with fried parsley and quartered lemons. Serve Tartar sauce separate.
Tenderloin of beef, Cardinalice. Roast a tenderloin of beef, and lay sliced truffles heated in Madeira wine, on top. For each person, garnish with one-half tomato seasoned with salt and pepper, a small bit of butter placed on top and baked in the oven, and one pimento heated in butter. Serve separate, sauce Béarnaise and tomato sauce mixed. This is also a good way to serve tenderloin or sirloin steaks.
Lima beans, au paprika. Boil one quart of Lima beans in salted water. When done drain off the water. Heat through in a casserole, two ounces of butter and six chopped shallots. Then add one teaspoonful of flour and one teaspoonful of paprika, and one-half cup of bouillon, stock, or water; and boil for ten minutes. Then add the Lima beans, and simmer for a few minutes. If necessary, add a little more salt.
Mirlitons (cake). Beat well together four eggs and three ounces of sugar. Add one gill of orange flower water and one pint of cream. Strain, and put into tartelette moulds lined with tartelette dough rolled very thin. Dust some powdered sugar over them, and bake in a moderate oven.