October 3
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Canapé Eldorado | ||||
| Boiled eggs | Poached eggs, Taft | ||||
| Dry toast | Beef steak, Jusienne | ||||
| Coffee | Potatoes au gratin | ||||
| Chicory salad | |||||
| Banana pie | |||||
| Demi tasse | |||||
| DINNER | |||||
| Consommé Frascati | |||||
| Chow chow | |||||
| Boiled brook trout, sauce mousseline | |||||
| Potatoes, Nature | |||||
| Lamb chops, Beaugency | |||||
| Peas and carrots in cream | |||||
| Chiffonnade salad | |||||
| Pears à la Piedmont | |||||
| Alsatian wafers | |||||
| Coffee | |||||
Canapé Eldorado. Spread a leaf of lettuce with some mayonnaise sauce, lay a boiled artichoke bottom on top, and three small Mexican tomatoes stuffed with anchovies on top of the artichoke. Decorate with anchovy butter.
Poached eggs, Taft. Fry four slices of egg plant, lay a slice of boiled Virginia ham on top of each, a poached egg on top of each slice of ham, and cover with Hollandaise sauce. Cut a “T” out of a truffle and lay on top of the sauce.
Beef steak, Jusienne. Season four small steaks with salt and pepper, and fry in sauté pan with melted butter. When done place on a platter and garnish with lettuce braisé, peas in butter, and onions glacés. Pour sauce Madère over the steaks.
Consommé Frascati. Cut two potatoes in small dices, and parboil for five minutes in salted water. Drain off the water, add six heads of peeled fresh mushrooms sliced very thin, and two quarts of consommé. Cook slowly until the potatoes are soft.
Banana pie. Mash enough bananas to make two cupfuls of pulp. Force through a sieve with a potato masher, add one-half cup of sugar, two crushed and sifted soda crackers, one-half cup of milk, the juice and rind of a lemon, two spoonfuls of molasses, a pinch of powdered cinnamon, and two eggs. Mix well together, and bake in an open pie, in the same manner as a pumpkin pie.
Lamb chops, Beaugency. Broil the chops, place on a platter, and garnish with fresh artichoke bottoms filled with parboiled beef marrow cut in small dices. Serve sauce Choron separate.
Pears, Piedmont. Peel and remove the cores from a dozen nice pears, and stew them in syrup. Fill the centers with pear marmalade and chopped candied fruits. Cook some rice in the same manner as for rice croquettes. Dress a layer of the rice on a platter, place the pears on top, and serve with wine sauce. (See index for Italian wine sauce).