February 24
| BREAKFAST | LUNCHEON | ||||
| Grapefruit with cherries | Eggs Talleyrand | ||||
| Omelet with ham | Oysters à la Hyde | ||||
| Rolls | French pastry | ||||
| Coffee | Coffee | ||||
| DINNER | |||||
| Cream of frogs’ legs | |||||
| Olives | |||||
| Scallops, Newburg | |||||
| Roast Easter kid, mint sauce | |||||
| Sweetbreads sauté, with green peas | |||||
| Endives salad | |||||
| Fancy ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Périgueux.
Cream of frogs’ legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entrée. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croûtons soufflés separate.
Scallops, Newburg. Put one pint of scallops in a sauté pan with one ounce of butter, season with salt and pepper, and sauté for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.
Roast Easter kid. Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.
Sweet potatoes sauté. Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a sauté pan, when hot add the potatoes and sauté until nice and brown. Season with salt and pepper.