September 5
| BREAKFAST | LUNCHEON | ||||
| Orange marmalade | Grapefruit with chestnuts | ||||
| Poached eggs with bacon | Eggs Mollet, Auben | ||||
| Rolls | Lamb hash, Sam Ward | ||||
| Coffee | Escaloped tomatoes | ||||
| Sierra cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Blue Point oysters on half shell | |||||
| Consommé federal | |||||
| Salted Brazil nuts | |||||
| Boiled Lake Tahoe trout, Hollandaise | |||||
| Potatoes, nature | |||||
| Sweetbreads braisé, Georginette | |||||
| Roast chicken | |||||
| New beets, Californienne | |||||
| Baked kohl rabi | |||||
| Hearts of lettuce, egg dressing | |||||
| Lemon water ice | |||||
| Lady fingers | |||||
| Demi tasse | |||||
Eggs Mollet, Auben. Make four croustades, lay an egg Mollet in each, and pour a little sauce Italienne over them.
Lamb hash, Sam Ward. Put two ounces of butter and one chopped onion in a casserole and simmer until yellow. Then add one pound of raw potatoes cut in small squares, and two pounds of left-over lamb cut in the same manner; season with salt and pepper, add one cup of bouillon, cover, and simmer for nearly an hour. Then dish up and sprinkle with chopped parsley.
Escaloped tomatoes. Drain into a bowl the juice from canned tomatoes. Butter a baking dish, cover the bottom with a layer of the tomatoes, add bits of butter, season with salt and pepper, and sprinkle with fresh bread crumbs. Then repeat with tomatoes, seasoning, and crumbs, in order, until the dish is full. Then add the tomato juice, sprinkle some crumbs on top, and bake in oven for twenty minutes. Serve in same dish.
Consommé federal. Make a consommé royal, season with a little Cayenne pepper, and add six thin slices of truffle for each person.
Sweetbreads braisé, Georginette. Make a purée of sorrel (see vegetable). Add to the purée some sliced canned mushrooms; or fresh mushrooms sauté in butter. Put the sorrel on a platter, lay sweetbreads braisé on top, and pour the gravy around the bottom of the platter.
New beets, Californienne. Put in a sauté pan two ounces of butter, three cloves, one teaspoonful of tarragon vinegar, one-half teaspoonful of sugar, and some fresh-cooked and peeled, small beets. Simmer for a few minutes.
Baked kohl rabi. Peel some kohl rabi, slice thin, and boil in salted water. Then arrange in a baking dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and bread crumbs in equal parts, put small bits of butter on top, and bake in oven until brown.