December 29
| BREAKFAST | LUNCHEON | ||||
| Baked apples | Canapé Monte Carlo | ||||
| Oatmeal with cream | Poached eggs, Persanne | ||||
| Rolls | Tosca salad | ||||
| Coffee | French pastry | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé Madrilène | |||||
| Ripe California olives | |||||
| Boiled salmon, sauce Anglaise | |||||
| Ragout fin | |||||
| Stanislaus salad | |||||
| Cream cheese with Bar le Duc | |||||
| Crackers | |||||
| Coffee | |||||
Canapé Monte Carlo. Purée of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.
Eggs Persanne. Place hot poached eggs on a round toast, cover with tomato sauce and sprinkle with fine chopped ham and parsley.
Tosca salad. Cut in fine strips about one inch long some boiled ham, tongue, cooked potatoes and buttons of artichokes. Arrange in salad bowl with some asparagus tips in the center, garnish with the chopped yolks and whites of hard-boiled eggs, separate; and serve with French dressing.
Consommé Madrilène. Slice a handful of sorrel and cook for five minutes in consommé. Add vermicelli and one tomato cut in small dices. Serve grated cheese separate.
Boiled salmon, sauce Anglaise. Cook the salmon in the same manner as for Hollandaise. For sauce Anglaise use one pint of Hollandaise sauce, mixed with two chopped hard-boiled eggs, sliced chives, chopped parsley and chervil. Serve separate.
Stanislaus salad. Remove the inside leaves of a whole head of lettuce, leaving a green bowl. Put in bottom, celery cut in long strips, with slices of grapefruit and seedless grapes cut in half, on top. Sprinkle with chopped walnuts. Serve with French dressing.
Ragout fin. Slice some parboiled tender sweetbreads, chickens’ livers, chickens’ combs, chickens’ kidneys and truffles, and sauté in butter, cooking each separately. Then put all in one pan, add a half glass of good sherry, boil for one minute, add a half pint of brown gravy, simmer for a few minutes, and serve with chopped chervil on top. Chickens’ combs and kidneys come in bottles from France. If you wish you may cut the tips from raw rooster combs, put in boiling water for a minute, when they can be rubbed with salt to remove the skin. Then soak in cold water to cause the blood to run out, and boil in salt water till soft.
Cream cheese with Bar le Duc. Mix some cream cheese with a little whipped cream and spread on plate in the shape of a ring. Put some red Bar le Duc jelly in center. Serve toasted crackers separate.