October 20
| BREAKFAST | LUNCHEON | ||||
| Baked apples | Hard boiled eggs, vinaigrette | ||||
| Oatmeal and cream | Fried scallops, Tartar | ||||
| English breakfast tea | Broiled squab on toast | ||||
| Crescents | Stewed corn | ||||
| Romaine salad | |||||
| Camembert cheese | |||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters | |||||
| Potage bouquetière | |||||
| Celery | |||||
| Fresh herring, à l’Egyptienne | |||||
| Small boiled potatoes | |||||
| Cucumber salad | |||||
| Chicken en cocotte, Bazar | |||||
| Cold asparagus, mustard sauce | |||||
| French pastry | |||||
| Assorted fruits | |||||
| Demi tasse | |||||
Hard boiled eggs, vinaigrette. Remove the shells from six hard boiled eggs, and cut in two. Place them on a china platter, sprinkle with salt, pepper, chopped parsley, a little chopped chervil, one spoonful of vinegar and two of olive oil.
Potage bouquetière. Consommé, tapioca and printanier mixed.
Fresh herring, à l’Egyptienne. Clean four fresh herring, season with salt and pepper, and fry in hot olive oil. Remove the fish to a platter, and add to the frying pan one sliced onion, and fry until done. Then add two peeled and quartered tomatoes, one bay leaf, one clove, and a sprig of thyme. Season with salt and pepper, and simmer for a few minutes. Then put the fish back in the pan, add the juice of two lemons and a little chopped parsley, and simmer together for five minutes. Serve both fish and sauce on a platter.
Chicken en cocotte, Bazar. Season a spring chicken with salt and pepper, and put in a cocotte (earthen casserole) with two ounces of butter and six small onions. Set in the oven, and baste well until golden yellow. Then add one spoonful of white wine and two peeled and quartered tomatoes. Cover the casserole and simmer for ten minutes. Add two dozen Parisienne potatoes and serve.