February 19
| BREAKFAST | LUNCHEON | ||||
| Stewed prunes | Canapé of raw meat | ||||
| Scrambled eggs with chives | Radishes | ||||
| Toasted muffins | Broiled shad, maître d’hôtel | ||||
| Coffee | Potatoes au gratin | ||||
| Cauliflower mayonnaise | |||||
| Pont l’Évêque cheese | |||||
| Crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Cream of Lima beans | |||||
| Celery | |||||
| Frogs’ legs, Jerusalem | |||||
| Roast squab chicken | |||||
| Individual artichokes, au gratin | |||||
| Julienne potatoes | |||||
| Endives salad | |||||
| Vanilla ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Canapé of raw meat. Take a quarter pound of lean fresh beef tenderloin or sirloin and chop very fine and season with a little salt and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley.
Broiled shad, maître d’hôtel. Split a shad, season with salt and pepper, sprinkle with oil, and broil on both sides. Dish up on a platter, cover with maître d’hôtel sauce, and garnish with quartered lemons and parsley.
Cream of Lima beans. Put in a vessel two ounces of butter and one leek cut in small pieces. Simmer for a few minutes, then add one-half cup of flour and simmer again. When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter. Stir well, and season with salt and pepper and a little Cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired.
Frogs’ legs, Jerusalem. Put in a sauté pan one soupspoonful of chopped celery, three chopped shallots, and three ounces of butter, and simmer for about five minutes. Then add one dozen cut up frogs’ legs, season with salt and pepper, and simmer for five minutes. Then add one cup of cream, or one cup of cream sauce, and boil for ten minutes. Serve in chafing dish.
Artichokes au gratin. Remove the leaves from four boiled artichokes and cut the bottoms in slices. Butter four individual shirred egg dishes, put one spoonful of cream sauce in the bottom, then put in the sliced artichokes, season with salt and pepper, cover with cream sauce, sprinkle with grated cheese, put a small piece of butter on top of each, and bake in oven until brown.