October 18
| BREAKFAST | LUNCHEON | ||||
| Grapefruit juice | Omelette Cherbourg | ||||
| Poached eggs on toast | Homemade beef stew | ||||
| Uncolored Japan tea | Lorette salad | ||||
| Crescents | Alhambra ice cream | ||||
| Assorted cakes | |||||
| Demi tasse | |||||
| DINNER | |||||
| Cream of asparagus, Favori | |||||
| Salted mixed nuts Celery | |||||
| Sole Héloise | |||||
| Roast leg of veal, au jus | |||||
| Spinach in cream | |||||
| Potatoes au gratin | |||||
| Romaine salad | |||||
| Pancakes à la Lieb | |||||
| Demi tasse | |||||
Omelette Cherbourg. Mix a cup of picked shrimps with two spoonfuls of cream sauce. Heat well, and season with salt and pepper. Make the omelette in the usual manner, and before turning over on platter fill with the prepared shrimps. Pour a thick cream sauce around the omelette.
Lorette salad. One-third field salad, one-third boiled celery root, and one-third pickled beets. Season with French dressing.
Alhambra ice cream. Half vanilla and half strawberry ice cream served in any fancy form.
Cream of asparagus, Favori. Make a cream of asparagus soup and serve with plenty of boiled asparagus tips in it.
Sole Héloise. Remove the skin from both sides of a large sole. Place on a buttered pan, season with salt and pepper, add one-half glass of white wine, cover with a piece of buttered manila paper, and bake in the oven for about twenty minutes. Remove the sole to a platter, and put in the pan three ounces of butter, a little pepper, chopped parsley, chervil, tarragon, and chives. When hot add the juice of two lemons, season well, and pour over the sole.