December 13
| BREAKFAST | LUNCHEON | |||||
| Griddle cakes | Casaba melon | |||||
| Honey | Consommé Ditalini | |||||
| Breakfast sausage | Eggs Créole | |||||
| Rolls | Stuffed lamb chops, Soubise | |||||
| Coffee | Champs Elysées potatoes | |||||
| Romaine salad | ||||||
| DINNER | Napoleon cake | |||||
| Little Neck clams | Coffee | |||||
| Potage Mongol | ||||||
| Fillet of sole, Joinville | SUPPER | |||||
| Chicken sauté, Bordelaise | Oysters mignonette | |||||
| Artichokes Hollandaise | Salted almonds | |||||
| Potatoes Laurette | Sweetbreads à la King | |||||
| Biscuit Tortoni | Parfait Napolitain | |||||
| Macaroons | Cakes | |||||
| Coffee | Demi tasse | |||||
Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.
Consommé Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consommé. Grated cheese separate.
Eggs Créole. Put in buttered shirred egg dish one spoonful of Créole sauce, break two eggs in center, and bake in oven.
Créole sauce. Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.
Fillet of sole, Joinville. Cook the fillets “au vin blanc.” Serve crayfish sauce or écrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.
Potage Mongol. One-third purée of peas, one-third consommé Julienne, one-third purée of tomatoes. Well mixed.
Chicken sauté, Bordelaise. Jointed chicken sauté in butter with a shallot. Serve brown gravy with mushrooms and cèpes sauté, and garnish with fried onions.
Cèpes sauté. Cèpes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrées, etc.
Fried onions. Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.