October 6
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Grapefruit en surprise | ||||
| Shirred eggs | Eggs, Sara Bernhardt | ||||
| Rolls | Fried pig’s feet, tomato sauce | ||||
| Coffee | Château potatoes | ||||
| Apple pie | |||||
| Coffee | |||||
| DINNER | |||||
| Blue Point oysters | |||||
| Consommé with noodles | |||||
| Celery Radishes | |||||
| Fillet of halibut, Pondicherry | |||||
| Roast chicken | |||||
| Chestnuts Boulettes | |||||
| Artichokes, Hollandaise | |||||
| Potato croquettes | |||||
| Endive salad | |||||
| Vanilla ice cream | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Eggs, Sarah Bernhardt. Soak half a pound of salt codfish in water over night, then boil for ten minutes, and shred it. Put twelve beaten eggs in a casserole, season with a little salt and pepper, add two chopped truffles, the shredded codfish, and half a cup of thick cream; and then scramble. When done dish up in a deep china dish and lay sliced truffles heated in butter, on top.
Consommé with noodles. Boil one-half pound of noodles in salted water. When done add them to two quarts of hot consommé. Serve grated cheese separate.
Fillet of halibut, Pondicherry. Place four fillets of halibut in a sauté pan, season with salt and pepper, add one-half cup of fish broth and one-half glass of white wine, cover with buttered paper, and bake in oven for ten minutes. Heat two ounces of butter in a casserole, add one teaspoonful of flour and one of curry powder, heat through, then add the broth from the fish and a cup and a half of fish broth additional, and boil for ten minutes. Then bind the sauce with the yolks of two eggs mixed with half a cup of cream, season with salt and pepper, and strain. Then put the sauce back in the casserole, add two ounces of sweet butter, and when the butter is melted pour the sauce over the fish.
Chestnuts Boulettes. One cup of boiled and mashed chestnuts, one tablespoonful of whipped cream, one-half tablespoonful of butter, a pinch of salt, the yolks of two eggs, a little sugar, the whites of two eggs well beaten, and if desired, one teaspoonful of sherry wine. Mix well together, form into small balls, dip in beaten eggs, roll in crumbs, and fry in hot swimming fat.