October 4
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Cantaloupe | ||||
| Griddle cakes, maple syrup | Scrambled eggs, Bullit | ||||
| Crescents | Broiled honeycomb tripe | ||||
| English breakfast tea | Sauté potatoes | ||||
| Field salad | |||||
| Roquefort cheese with crackers | |||||
| Coffee | |||||
| WEDDING DINNER | |||||
| Fresh caviar with dry toast | |||||
| Toke Point oysters, mignonette | |||||
| Clear green turtle, amontillado | |||||
| Crisp celery Ripe olives | |||||
| Salted mixed nuts | |||||
| Frogs’ legs, Jerusalem | |||||
| Sweetbreads braisé, Liencourt | |||||
| Peas à la Française | |||||
| Saddle of lamb, au jus | |||||
| Jets de houblons | |||||
| Cardon à la moelle | |||||
| Potatoes à la Reine | |||||
| Sorbet au champagne | |||||
| Stuffed capon, St. Antoine | |||||
| Lettuce salad with Roquefort dressing | |||||
| Assorted fancy cakes | |||||
| Wedding cake | |||||
| Assorted cheese | |||||
| Fruit and bonbons | |||||
| Demi tasse | |||||
Scrambled eggs, Bullit. Peel six heads of fresh mushrooms, slice very thin, and put in a sauce pan with one ounce of butter. Simmer until done, then add twelve beaten eggs, one cup of cream, two ounces of sweet butter, and a little salt and pepper. Scramble the eggs, and dish up on a platter on top of four slices of fried egg plant.
Sweetbreads, Liencourt. Braise some sweetbreads (see index), place on a platter with their own gravy, and garnish with fresh bottoms of artichokes filled with purée of fresh mushrooms.
Purée of fresh mushrooms. Wash thoroughly two pounds of fresh mushrooms, press in a cloth to extract the water, and chop very fine. Put two ounces of butter in a casserole, add the mushrooms, season with salt and pepper, cover and simmer for twenty minutes. Then add half a cup of fresh bread crumbs and a little chopped parsley, and bind with the yolks of two eggs.
Wedding cake (home made). One pound of sugar, one and one-half pounds of butter, ten eggs, one and one-half pounds of flour. Mix in the same manner as for pound cake, and then add one and one-half pounds of seedless raisins, one pound of currants, one pound of chopped citron, one-half pound of chopped orange peel, one tablespoonful of mixed spices (cinnamon, cloves, mace, ginger, etc.), the juice and rind of a lemon, and one-half pint of brandy. Put in a mould lined with buttered paper, and bake in a slow oven for about two hours. The cake will improve if allowed to set a few days after being baked.
As a table decoration.—Glacé the wedding cake with very thick white frosting, and then decorate it with royal icing (see glacé royal), using a fancy pastry tube.
Wedding cake in boxes.—When the cake has set for a few days after baking, cut in size to fit your boxes, and wrap each piece in wax paper. Tie the boxes with white ribbons.