February 3
| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Canapé of sardines | ||||
| Ham and eggs | Eggs Benedict | ||||
| Rolls | Sweetbread cutlets, cream sauce | ||||
| Coffee | Broiled fresh mushrooms | ||||
| Fruit salad, Chantilly | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Lamballe | |||||
| Frogs’ legs, sauté à sec | |||||
| Wiener schnitzel | |||||
| Spaghetti Milanaise | |||||
| Terrine de foie gras, cold | |||||
| Lettuce salad | |||||
| Nesselrode pudding | |||||
| Cakes | |||||
| Coffee | |||||
Eggs Benedict. Cut an English muffin in two, toast, and put on platter. Put a slice of broiled ham on top of each half, a poached egg on top of the ham, cover all with Hollandaise, and lay a slice of truffle on top of the sauce.
Wiener Schnitzel. Cut from a leg of veal some cutlets; or have your butcher cut them for you. Season with salt and pepper, roll in flour, then in beaten eggs, and then in bread crumbs. Put some melted butter in a frying pan and fry the cutlets, or schnitzel, on both sides, until yellow and well done. Dish up on a platter with tomato sauce. Put on each schnitzel a thin slice of lemon. Roll a fillet of anchovy around your finger to form a ring, place on a slice of lemon and fill the ring with capers.
Fruit salad, Chantilly. Slice some fresh fruit, such as oranges, pears, pineapple, apples, strawberries, cherries, etc. Put in a bowl, add one spoonful of granulated sugar, one pony of kirschwasser or maraschino, and allow to macerate for about an hour. Put in glasses or saucers, and serve with whipped cream on top.
Fruit salad au kirsch. Same as above, but use kirschwasser only, to macerate, and omit the whipped cream.
Fruit salad au marasquin. Same as au kirsch, only use maraschino instead of kirschwasser.