December 6
| BREAKFAST | LUNCHEON | ||||
| Bananas with cream | Fish salad, ravigote | ||||
| Boiled eggs | Broiled lamb chops | ||||
| Dry toast | French fried potatoes | ||||
| Chocolate | Cauliflower Polonaise | ||||
| Whipped cream | German coffee cake | ||||
| Lunch rolls | |||||
| Tea | |||||
| DINNER | SUPPER | ||||
| Cream of endives | Oysters poulette | ||||
| Fillet of flounder, Chevreuse | St. Francis rolls | ||||
| Chicken sauté, Ambassadrice | Nesselrode pudding | ||||
| Carrots, Vichy | Lady fingers | ||||
| Fondante potatoes | Demi tasse | ||||
| Escarole salad | |||||
| Peach ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Oysters poulette. Open three dozen oysters, put in vessel with their own juice and bring to a boil. Drain off the broth, cover oysters with a pint of poulette sauce, and serve in chafing dish.
Carrots, Vichy. Slice some tender carrots very fine, place in buttered sauce pan, season with salt and a little pepper, and simmer over a slow fire. Then add a little chicken broth or soup stock and cook until soft. Mix one teaspoonful of flour with three ounces of butter, add to the carrots and simmer for five minutes. Serve with chopped parsley.
Chocolate. For each person take one rib or bar of chocolate. Cut in very small pieces, put in pot and add one spoonful of water and let chocolate melt. Add one large cup of very hot milk for each person, and bring nearly to the boiling point.
Fish salad, ravigote. Any kind of boiled fish that may be left over. Remove the bones and skin, break the fish in small pieces and lay on lettuce leaves. Cover with Tartar sauce, garnish with sliced pickles, pickled beets and hard-boiled eggs.
Cream of endives. Prepare the same as cream of cauliflower, using endives instead.
Fillet of flounder, Chevreuse. Stuff the fillets with halibut force meat, put in buttered pan and cook in white wine. Cover with Béarnaise sauce mixed with a little purée of tomatoes.
Chicken sauté, Ambassadrice. Jointed chicken sauté in butter, sauce suprême, garnished with truffles, mushrooms and goose liver sauté.
Goose liver sauté. Salt and pepper some fresh goose livers, roll in flour, put in pan with fresh butter and simmer until done. For garnishing entrée dishes the imported goose liver au natural can be obtained in cans. Remove the fat from the top of the can, cut the liver out in slices, season with salt and pepper, put in flour, and fry very quickly in sweet butter. Serve as a garnish or as an entrée.
Goose liver sauté aux truffes. Put goose liver sauté in chafing dish and cover with sauce Périgord.
Sauce Périgord. Slice six truffles very thin, put in vessel with a glass of dry sherry wine and reduce until it is nearly dry. Then add one-half pint of brown gravy, seasoned with salt and Cayenne pepper, and cook for ten minutes.