February 5
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Omelet with soft clams, Newburg | ||||
| Buttered toast | Breaded lamb chops, tomato sauce | ||||
| Cocoa | New string beans | ||||
| Potatoes au gratin | |||||
| Mince pie | |||||
| Coffee | |||||
| DINNER | |||||
| Seapuit oysters | |||||
| Potage Talleyrand | |||||
| Planked smelts | |||||
| Tournedos Rossini | |||||
| Jets de houblons | |||||
| Gauffrette potatoes | |||||
| Romaine salad, Roquefort dressing | |||||
| Curaçao sorbet | |||||
| Alsatian wafers | |||||
| Demi tasse | |||||
Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.
Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered sauté pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a little Cayenne pepper. Mix and serve in a chafing dish.
Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a little sauce Newburg.
Potage Talleyrand. Put in soup tureen one quart of consommé tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.
Tournedos. Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sautéed, and served with maître d’hôtel sauce. Mostly used as an entrée with fancy garniture.
Tournedos Rossini. Salt and pepper the tournedos, sauté in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, sauté in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.