October 21
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Grapefruit à la rose | ||||
| Ham and eggs | Eggs, ministerielle | ||||
| Rolls | Beef goulash, Hungarian style | ||||
| Coffee | Mince pie | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Diane | |||||
| Chow chow Salted almonds | |||||
| Sole Déjazet | |||||
| Roast chicken | |||||
| Summer squash | |||||
| Château potatoes | |||||
| Lettuce salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé Diane. Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a color. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consommé. Add some dry sherry wine and a little Cayenne pepper before serving.
Sole Déjazet. Remove the skin from a good sized sole, wash well, and dry in a napkin. Season with salt and pepper, dip in milk, roll in flour, then in beaten eggs, and finally in bread crumbs. Put in frying pan with melted butter and fry until done. Place on a platter, and pour some butter, which has been browned in a pan, over the fish. Lay a dozen tarragon leaves on top of the fish, garnish with quartered lemons and parsley in branches.