December 1
| BREAKFAST | LUNCHEON | ||||
| Preserved figs with cream | Cold fillet of sole, Raven | ||||
| Force with cream | Spring lamb Irish stew | ||||
| Dry toast | Cream puffs | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Consommé Sévigné | |||||
| Salted Brazil nuts | |||||
| Sweetbreads braisé, Pompadour | |||||
| Château potatoes | |||||
| Terrine de foie gras à la gelée | |||||
| Hearts of romaine, Roquefort dressing | |||||
| Meringue à la crème, Chantilly | |||||
| Coffee | |||||
Cold fillet of sole, Raven. Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.
Consommé Sévigné. White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil.
Sweetbreads braisé, Pompadour. Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.
Terrine de foie gras à la gelée. Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.
Gelée. (Meat jelly). Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool.
Meringue à la crème, Chantilly. Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould.