November 21
| BREAKFAST | LUNCHEON | ||||
| Bar le Duc jelly | Stuffed eggs | ||||
| Horlick’s malted milk | Broiled salmon steak, anchovy butter | ||||
| Boiled eggs | Olivette potatoes | ||||
| Maryland beaten biscuits | Breaded lamb chops, Milanaise | ||||
| Pickled beets | |||||
| German apple cake Coffee | |||||
| DINNER | |||||
| Seapuit oysters on shell | |||||
| Consommé royal | |||||
| Skatefish au beurre noir Potatoes nature | |||||
| Roast top sirloin of beef, forestière Yorkshire pudding | |||||
| Chiffonnade salad | |||||
| Fancy ice cream Assorted cakes Coffee | |||||
Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold.
Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maître d’hôtel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy butter or other sauce, either on top or separate.
Anchovy butter. Fresh butter mixed with anchovy paste and the juice of a lemon.
Breaded lamb chops. Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter.
Spaghetti Milanaise. Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with “lamb chops, Milanaise,” mix the cheese before serving.
Consommé Royal. Beat four eggs and season well. Add one pint of warm (not hot), consommé, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consommé, with royal custard as a garnish.
Skatefish au beurre noir. Place the skate in boiling water for a few minutes, when the skin may readily be scraped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil. Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish.
Roast top sirloin of beef. Same as roast sirloin of beef.
Forestière, for sauce. Sliced fresh mushrooms, simmered in butter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine.
Yorkshire pudding. One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares.