November 8
| BREAKFAST | AFTERNOON TEA | ||||
| Bananas and cream | Preserved strawberries Dry toast | ||||
| Force and cream | Chicken sandwiches | ||||
| Crescent rolls Cocoa | Assorted cakes Oolong tea | ||||
| LUNCHEON | DINNER | ||||
| Cream of potato soup | Purée of tomatoes, with rice | ||||
| Radishes | Lobster Newburg | ||||
| Broiled tenderloin steak, Bordelaise sauce | Roast chicken | ||||
| Gendarme potatoes | Artichokes, Hollandaise | ||||
| Asparagus tip salad | Waffle potatoes | ||||
| Vanilla éclairs Demi tasse | Pistache ice cream | ||||
| Alsatian wafers Coffee | |||||
Force and cream. Serve raw force on a compote dish, with cream and powdered sugar separate.
Cream of potato soup. Simmer a little sliced onion, leeks, celery, one bay leaf, a clove and a piece of pig skin, or a raw ham bone, in butter. Then add one cup of flour and simmer again. Pour in two quarts of boiling milk and two pounds of sliced raw potatoes and boil until the potatoes are soft. Season with salt and a little Cayenne pepper, and strain through a fine sieve. Before serving add the yolk of one egg mixed with a cup of thick cream, and stir in gradually three ounces of sweet butter.
Radishes. Wash well. The red skin of the turnip-shaped species may be cut back, beginning at the bottom point and extending toward the top, in the form of open leaves, to make them look like open roses, if desired. Serve on cracked ice.
Broiled tenderloin steak. Salt and pepper the steak and dip in olive oil before broiling. Garnish with watercress and serve with maître d’hôtel sauce.
Bordelaise sauce. Simmer four shallots, chopped very fine, in two ounces of butter. When thoroughly warmed through add one-half glass of Bordeaux claret and reduce until nearly dry. Then add one pint of brown gravy and boil for five minutes. Then add one-quarter of a pound of sliced parboiled beef marrow, and a little chopped garlic, if that flavor is desired. Sprinkle with chopped parsley, and before serving stir in slowly two ounces of fresh butter. Serve poured over meats, or separate.
Gendarme potatoes. Peel some small potatoes and cut lengthwise in eight or more pieces. Put in roasting pan with salt, pepper and a piece of butter, and roast in oven for seven minutes. Add a sliced onion, mix well, and again roast, turning often.
Chicken sandwich. Slice boiled or left over roast chicken, very thin. Cut the bread thin and spread with sweet butter. Place the chicken between slices of the bread with a sprinkle of salt and pepper. Trim, and cut in shape desired.
Purée of tomato soup, with rice. Add one-half cup of boiled rice to each portion of purée of tomato soup.
Artichoke, Hollandaise. See boiled artichokes. Sauce Hollandaise served separate.
Lobster, Newburg. Cut the meat from the tails of California lobsters, in slices one-quarter inch thick. Put in sauté pan with butter, salt and pepper, and simmer for five minutes, or until the meat has a little color, over a quick fire. Then add for each lobster tail one cup of thick cream and one pony of brandy, and cook for two minutes. Thicken with yolks of two eggs mixed with a little cream, some very dry sherry wine, and a pinch of Cayenne pepper. Serve in chafing dish. Serve Madeira or sherry wine separate.