March 6
| BREAKFAST | LUNCHEON | ||||
| Bar le Duc jelly | Grapefruit with cherries | ||||
| Spanish omelet | Fried tomcods, Tartar sauce | ||||
| Dry toast | Turkeys’ livers en brochette | ||||
| Chocolate with whipped cream | Flageolet beans | ||||
| French pastry | |||||
| Coffee | |||||
| DINNER | |||||
| Consommé royal | |||||
| Soft clams, bâtelière | |||||
| Roast turkey, cranberry sauce | |||||
| Sweet potato croquettes | |||||
| Asparagus Hollandaise | |||||
| Chiffonnade salad | |||||
| Mince pie | |||||
| American cheese | |||||
| Coffee | |||||
Spanish omelet. Make a plain omelet and pour one cup of Créole sauce around it.
Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate.
Turkeys’ livers en brochette. Take three turkey livers and cut each in four slices. Broil three slices of bacon, and cut in four pieces also. Now stick a piece of liver on a skewer, then a piece of bacon, then another piece of liver, then another piece of bacon, and so continue until the skewer is full. Season with salt and pepper, roll in fresh bread crumbs, sprinkle with olive oil, and broil. When done on all sides place on a piece of toast, put some maître d’hôtel sauce over it, and garnish with quarters of lemon and water-cress.
Clams bâtelière. Separate the bellies from one dozen soft clams and put them back in their half shells. Season with salt and pepper, cover with maître d’hôtel sauce, put a thin slice of salt pork over the top, and place in oven and bake. Garnish with quartered lemon and parsley.
Roast turkey. Season the turkey well, fill with any kind of stuffing, and roast in the same manner as roast turkey stuffed with chestnuts.