April 4
| BREAKFAST | LUNCHEON | ||||
| Guava jelly | Grapefruit and orange en surprise | ||||
| Oatmeal with cream | Eggs, Crossy | ||||
| Rolls | Chicken sauté, chasseur | ||||
| Cocoa with whipped cream | Parisian potatoes | ||||
| Endives salad | |||||
| Soufflé au fromage | |||||
| Coffee | |||||
| DINNER | |||||
| Potage Solferino | |||||
| Ripe olives | |||||
| Brook trout, sauté meunière | |||||
| Roast leg of lamb, mint sauce | |||||
| Stewed asparagus | |||||
| Rissolées potatoes | |||||
| Neapolitan ice cream | |||||
| Assorted cakes | |||||
| Coffee | |||||
Eggs, Crossy. Make a cupful of purée of spinach and spread on four round pieces of toast, lay a poached egg on top of each, and pour a little brown gravy around them.
Soufflé au fromage. Heat a pint of milk in a double boiler. Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens. Remove from the fire and add the yolks of six eggs, whipping slightly. Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry. Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes.
Potage Solferino. Cut six fresh tomatoes in pieces and cook in half a cup of consommé until well done. Strain through a fine sieve, and add to two quarts of consommé. Garnish with small squares of carrots and potatoes that have been cooked separately, and peas and chervil.
Brook trout, sauté meunière. Clean and wash well six small brook trout, season with salt and pepper, and roll in flour. Put three ounces of butter in a frying pan, melt, add the fish and sauté till nice and brown. When done put the fish on a platter, sprinkle with chopped parsley and the juice of two lemons. Melt two ounces of fresh butter in the frying pan and pour over the fish. Garnish with quartered lemons and parsley in branches.
Stewed asparagus. Cut off two pounds of tips about one inch in length, from fresh asparagus. Put in casserole and cover with a cup of bouillon, season with salt and pepper, cover, and boil slowly for about eighteen minutes. Then mix half a cupful of water and a spoonful of flour, and pour slowly into the boiling asparagus. Add a little chopped parsley before serving.
Neapolitan ice cream. Fill a brick-shaped mould with three layers of different ices, such as pistache, vanilla and strawberry ice cream, or lemon water ice, strawberry and pistache, or chocolate, ice cream. Cover mould well, and pack in ice and salt, and let stand for an hour. To serve, dip the mould in warm water and remove the ice cream, cut in slices about one inch thick, and crossways of the brick, to show the different colors.