October 12
| BREAKFAST | LUNCHEON | ||||
| Fresh strawberries and cream | Grapefruit cardinal | ||||
| Baked beans, Boston style | Clam broth in cups | ||||
| Boston brown bread | Eggs Conté | ||||
| Coffee | Veal sauté, Catalane | ||||
| Romaine salad | |||||
| Assorted cheese and crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé Nelson | |||||
| Radishes and celery | |||||
| Sand dabs, meunière | |||||
| Coquille of chicken, Mornay | |||||
| Roast leg of mutton, Kentucky sauce | |||||
| String beans in butter | |||||
| Potatoes Anna | |||||
| Field and beet salad | |||||
| Charlotte Russe | |||||
| Demi tasse | |||||
Eggs Conté. Butter a shirred egg dish. Place a spoonful of cooked lentils in center of dish, cover with two strips of fried bacon, break two eggs on top, season with salt and pepper, and bake in oven till eggs are done.
Veal Sauté, Catalane. Cut five pounds of breast and shoulder of veal in pieces two inches square. Put three spoonfuls of olive oil in a sauté pan and set on the stove until hot, then add the veal, season with salt and pepper, and toss over a quick fire until golden brown. Then sprinkle one spoonful of flour and cook until golden yellow. Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni. Bring to a boil, skim well, and cover. Boil until meat is soft. Before serving remove the bouquet garni, and add two dozen small onions glacés, and two dozen stoned queen olives.
Consommé Nelson. Put three pounds of fish bones and three quarts of water in a casserole, also one sliced onion, one carrot, one piece of leek, one leaf of celery, a little parsley in branches, one bay leaf, one clove, and season with salt and pepper. Boil for one-half hour, and clarify as follows: In a casserole put one pound of raw chopped beef and the whites of six eggs. Mix well. Add, little by little, the strained fish broth, set on the stove and bring to a boil. Then put to one side and allow to simmer for fifteen minutes. Strain through cheese cloth or napkin, add two cups of boiled rice, season well, and serve.
Coquille of chicken, Mornay. Boil a soup hen. When done cut the meat from the bones, and slice in thin pieces. Season with salt and pepper, add a cup of cream sauce, and mix. Then place in four buttered coquilles or shells, cover lightly with more cream sauce, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Serve on platter with folded napkin, garnish with two lemons cut in two, and parsley in branches.