February 10
| BREAKFAST | LUNCHEON | ||||
| Grapefruit | Pickled oysters | ||||
| Omelet with chives | Toasted rye bread | ||||
| Corn muffins | Consommé vermicelli | ||||
| Coffee | Calf’s head à la poulette | ||||
| Potato croquettes | |||||
| Hot mince pie | |||||
| American cheese | |||||
| Coffee | |||||
| DINNER | |||||
| Purée of pheasant, St. Hubert | |||||
| Planked smelts | |||||
| Bacon and cabbage | |||||
| Boiled potatoes | |||||
| Roast ribs of beef, au jus | |||||
| Chiffonnade salad | |||||
| Tutti frutti ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Consommé vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consommé. Serve grated cheese separate.
Calf’s head, poulette. Take one boiled calf’s head and cut in pieces two inches square. Mix with one quart of poulette sauce, and serve in chafing dish.
Purée of pheasant, St. Hubert. Remove the breast of a roasted pheasant and cut in small squares. Put the rest of the pheasant in a pot and cover with two quarts of bouillon, add a bouquet garni, and boil for one hour. In a sauce pot put three ounces of butter; when hot add three spoonsful of flour, and allow to become nice and brown. Then strain the broth into the sauce pot and boil for thirty minutes. Chop the pheasant very fine and add to the soup, boil again, and strain through a fine sieve. Season with salt and pepper, add the cut-up pheasant breast, and a glass of fine dry sherry wine.
Bacon and cabbage. Cut a large head of cabbage in four, wash well, and put in two quarts of water, with a little salt, and boil. Then drain off the water, add fresh water and two pounds of bacon, and boil until the bacon is well done. Put the cabbage on a platter, slice the bacon and put on top of the cabbage.
Tutti frutti ice cream. Macerate one-quarter of a pound of chopped candied mixed fruit in a pony of maraschino. Mix thoroughly with one quart of vanilla ice cream. Put in the bottom of a mould a little raspberry water ice, and fill to the top with the ice cream and fruit. Pack in ice and rock salt, and leave for about an hour and a half. Turn out on platter and decorate with candied cherries and angelica.