September 25
| BREAKFAST | LUNCHEON | ||||
| Sliced peaches with cream | Oysters, Louis | ||||
| Breakfast sausages | Vogeleier omelet | ||||
| Flannel cakes, maple syrup | Spring lamb Irish stew with dumplings | ||||
| Rolls | Camembert and Brie cheese with crackers | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Homemade clam soup | |||||
| Dill pickles Salted pecans | |||||
| Fillet of sole, Paul Bert | |||||
| Leg of veal, au jus | |||||
| Spinach | |||||
| Mashed potatoes | |||||
| Lettuce salad | |||||
| German apple cake | |||||
| Demi tasse | |||||
Oysters, Louis. Season two dozen oysters on the half shell with salt and pepper, sprinkle with one dozen shallots chopped fine. Put one-half teaspoonful of bread crumbs, mixed with a little paprika, on each oyster. Put a small bit of butter on top of each, and bake in oven for about ten minutes. Serve in the shells, with one-half lemon to each person.
Spring lamb Irish stew with dumplings. Make an Irish stew (see Nov. 2), and cook some dumplings in the broth, as given below.
Dumplings, for stews, pot pie, etc. One quart of flour, three heaping teaspoonfuls of baking powder, one-half teaspoonful of salt, and some sweet milk. Sift the baking powder, salt and flour, four times. Add enough milk to make rather a stiff dough or batter. Drop by spoonfuls into boiling broth. There should be broth enough to cook up around the dumplings, but not enough to cover them. Boil for half an hour, and do not lift the cover until done.
Homemade clam soup. Put three dozen Little Neck clams with their juice in a sauce pan. Add one pint of cold water, bring to a boil, and skim well. Then add one-half pint of boiling cream and two ounces of butter. When the butter is melted add one cup of broken saltine crackers, and season with salt, pepper, and a little chopped parsley.
Fillet of sole, Paul Bert. Put four fillets of sole in a buttered pan, season with salt and pepper, add one-half cup of fish stock, and one-half glass of white wine, cover with a buttered paper, and cook for ten minutes. Place fillets on a platter, reduce the stock nearly dry, add one cup of tomato sauce and one cup of Béarnaise sauce, mix well, and strain over the fish.