November 29
| BREAKFAST | LUNCHEON | ||||
| Orange juice | Écrevisses with mayonnaise | ||||
| Scrambled eggs with anchovies | Lamb chops sauté, aux cèpes | ||||
| Rolls | Sybil potatoes | ||||
| Coffee | Cup custard | ||||
| Coffee | |||||
| DINNER | |||||
| Toke Point oysters on half shell | |||||
| Cream of summer squash | |||||
| Filet mignon, Chéron | |||||
| Georgette potatoes | |||||
| Ravachol salad | |||||
| Pistache ice cream | |||||
| Baked Alaska | |||||
| Coffee | |||||
Scrambled eggs with anchovies. Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top.
Écrevisses with mayonnaise. Prepare the écrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.
Lamb chops sauté, aux cèpes. Fry the chops in sauté pan, in oil. When done put on platter. Slice some cèpes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley.
Georgette potatoes. Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with purée of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes.
Ravachol salad. Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream.
Filet mignon, Chéron. Small fillets of beef sauté in butter. Cover with Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed vegetables) and fleurons.
Fleurons. Used for garnishing entrées, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven.