February 4
| BREAKFAST | LUNCHEON | ||||
| Guava jelly | Hors d’oeuvres variés | ||||
| Rolled oats with cream | Fillet of halibut, au vin blanc | ||||
| Plain omelet | Broiled pig’s feet, special | ||||
| Rolls | Celery root, field and beet salad | ||||
| Coffee | Assorted fruit | ||||
| Coffee | |||||
| DINNER | |||||
| Bisque of clams | |||||
| Broiled Alaska black cod | |||||
| Breast of squab under glass, St. Francis | |||||
| Asparagus Polonaise | |||||
| Coupe Viviane | |||||
| Assorted cakes | |||||
| Coffee | |||||
Broiled Alaska black cod. This Alaskan fish is brought from the north frozen, and is very fine, being rich and fat. Broiling is the best way of preparing it, as it needs a quick fire to cook the oil in the fish. Season well, and serve with maître d’hôtel sauce made with plenty of lemon juice.
Asparagus Polonaise. Put four pounds of boiled fresh, or two cans, of asparagus on a platter. Have the asparagus very hot. Sprinkle the tips with salt and pepper, one chopped boiled egg, and some chopped parsley. Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.
Breast of squab under glass, St. Francis. Season the breast of a raw squab with salt and pepper, and roll in flour. Fry in butter for two minutes, or until nice and brown. Fry in the same butter, very lightly, one slice of Virginia ham. Then fry in same pan the heads of four fresh mushrooms, well seasoned. Put a slice of toast in a buttered shirred egg dish, put the ham on the toast, the breast of squab on the ham, and the mushrooms on top. Pour well-seasoned cream sauce over all, cover with a glass bell that fits just inside of the edge of the shirred egg dish, put in the oven and cook for ten minutes.
Boiled lettuce. Boil six heads of lettuce in salted water. When done strain off the water and pound the lettuce through a fine colander. Add two ounces of butter and one cup of cream, heat well, and serve.