September 1
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Canapé de sardine | ||||
| Buckwheat cakes | Eggs Grazienna | ||||
| Breakfast sausages | Pork tenderloin, sauce piquante | ||||
| Rolls | Lorraine potatoes | ||||
| Coffee | Dandelion salad | ||||
| Oregon cream cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Little Neck clams | |||||
| Fish broth, with whipped cream | |||||
| Chow chow | |||||
| Broiled barracouda, sauce Rougemont | |||||
| Potato brioche | |||||
| Tournedos, Café Julien | |||||
| String beans with tomatoes | |||||
| Escarole salad | |||||
| Strawberries à la mode | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Eggs Grazienna. Mix a cupful of boiled peas with a spoonful of cream sauce and a little salt and sugar. Heat well, and place on a platter. Put four fried eggs on top of the peas and pour a little tomato sauce around the bottom of the platter.
Fish broth with whipped cream. Make a fish broth, serve whipped cream and cheese straws on the side.
Potato brioche. Make a potato croquette preparation. Roll out, in flour, into the shape of a ball, place on a buttered pan, brush the tops with yolks of eggs, and bake in oven until nicely colored.
Sauce Rougemont (cold). Chop very fine some fresh mustard and tarragon, and mix with well-seasoned mayonnaise. If fresh mustard is not available use a little French mustard.
Broiled barracouda, sauce Rougemont. Split a barracouda, season well with salt and pepper, roll in oil, and broil. Place on a platter and garnish with parsley in branches and quartered lemons. Serve sauce Rougemont separate.
Tournedos, Café Julien. Take tournedos, or filet mignons, or small tenderloin steaks, or sirloin steaks; season well with salt and pepper, roll in oil, and broil. When done place on a platter, and garnish, for each person, with one fresh boiled artichoke bottom filled with French peas. Pour sauce Madère over the meat.
String beans with tomatoes. Peel and cut four tomatoes in four. Put in a casserole with one ounce of butter, season with salt and pepper, and simmer for ten minutes. Add two pounds of fresh boiled string beans, and two more ounces of fresh butter. Season with salt and pepper to taste, and simmer for five minutes. Sprinkle with parsley chopped fine.