March 27
| BREAKFAST | LUNCHEON | ||||
| Sliced oranges | Indian canapé | ||||
| Omelet with kidneys | Rack of lamb, jardinière | ||||
| Rolls | Lettuce salad | ||||
| Coffee | Floating island | ||||
| Lady fingers Coffee | |||||
| DINNER | |||||
| Cream of chicken, à la Reine Queen olives | |||||
| Fillet of rock cod, Nantaise | |||||
| Sweetbreads braisé, Henri IV | |||||
| Julienne potatoes | |||||
| Fresh artichokes, sauce mousseline | |||||
| Pâté de foie gras Lettuce salad | |||||
| Pudding à la Rossini Coffee | |||||
Omelet with kidneys. Make a plain omelet, and before turning over on platter put a small spoonful of kidney stew (see kidney stew), in the center. Put some stewed kidneys at each end of the omelet.
Rack of lamb. Have the butcher cut a rack of lamb consisting of about ten chops. Season with salt and pepper, and put in a small roasting pan with a sliced onion and carrot, and two ounces of butter. Put in a hot oven to roast, basting every few seconds so it will not become dry. If necessary, add a spoonful of water to prevent the vegetables from burning. After twenty minutes remove the lamb to a platter, and add a spoonful of flour to the pan, and simmer for five minutes; then add one cup of stock or hot water, and one spoonful of meat extract. Season, strain, and pour over the rack of lamb. Garnish with fresh watercress.
Rack of lamb, jardinière. Garnish the rack of lamb with a bouquet of peas, and a bouquet of string beans, cauliflower, spring carrots in butter, or any kind of fresh vegetables. Some kind of potatoes, such as Parisian, Julienne, etc., may be added, if desired.
Sweetbreads braisé, Henry IV. Braised sweetbreads with sauce Béarnaise, garnished with Julienne potatoes, and sliced truffles cut in triangles, placed on top of the sweetbreads.
Pudding à la Rossini. Cut six large thin pancakes in strips one inch wide, and line a buttered pudding mould with them, one overlapping the other. Boil a pint of milk, add one-quarter of a pound of flour to it, and stir well to a thick batter; then remove from the fire, whip in one-quarter pound of sugar and two ounces of butter, two ounces of grated cocoanut, the rind of a lemon, and the yolks of six eggs. Beat the whites of six eggs very stiff and add, mixing lightly. Fill the lined pudding mould, and bake in a slow oven for about forty minutes. Serve hot, with orange sauce.
Orange sauce. Boil together one pint of water, one-half pound of sugar, and the grated rind of an orange. While boiling, stir in one teaspoonful of corn starch dissolved in a little cold water, boil for a few minutes, remove from the fire and add the juice of one or two oranges. Strain.
Lemon sauce. Same as orange sauce, using lemons instead of oranges, and in the same proportions.
Fillet of rock cod, Nantaise. Season four fillets of rock cod with salt and pepper, dip in oil and broil. When done place on platter and cover with the following butter: Press six sardines through a fine sieve, mix with two ounces of butter, the juice of two lemons, and some chopped parsley.