March 31
| BREAKFAST | LUNCHEON | ||||
| Hothouse raspberries with cream | Grapefruit with cherries | ||||
| Browned corned beef hash | Frogs’ legs, sauté à sec | ||||
| Poached eggs on toast | Lamb chops | ||||
| Rolls | Watercress salad | ||||
| Coffee | French fried potatoes | ||||
| Camembert cheese with crackers | |||||
| Coffee | |||||
| DINNER | |||||
| Petite marmite | |||||
| Radishes | |||||
| Crab à la Louis | |||||
| Boiled beef, horseradish sauce | |||||
| Boiled potatoes | |||||
| Stuffed cabbage | |||||
| Hearts of lettuce salad | |||||
| Apple water ice | |||||
| Cakes | |||||
| Coffee | |||||
Corned beef hash. Chop an onion very fine and put in a casserole with two ounces of butter. Simmer until the onion is cooked, then add two pounds of boiled corned beef cut in small dices, and one pound of boiled potatoes cut very small, or chopped. Mix well, season with a little pepper, and salt if necessary, add one cup of bouillon, and simmer for ten minutes. Before serving add a little chopped parsley.
Browned corned beef hash. Same as above, but use only one-half cup of bouillon. Before serving put the hash in a frying pan with two ounces of butter, and allow it to brown. Serve in the shape of an omelet.
Corned beef hash au gratin. Make a corned beef hash and put in a buttered, deep, silver vegetable dish, sprinkle with bread crumbs, put a small piece of butter on top, and bake in oven until brown.
Lamb cutlets in papers. Fry the cutlets in a sauté pan, in melted fat pork, turning frequently. Brown only slightly, allowing them to remain rare. Then remove the cutlets, and in the fat simmer some minced onions, mushrooms and parsley for a few minutes. When nearly done add some shredded lean ham. Now prepare some oiled paper, tearing it heart-shaped, lay the cutlet on one half, surrounding it with the minced herbs, with a little on top also; then fold over the paper, creasing the edges together like a hem. Lay on a buttered dish, and set in oven until nicely colored.
Purée of onions (Soubise). Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft; but do not allow them to become brown. Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve.
Apple water ice. See Normandy water ice.