Breakfast

Sliced oranges Ham and eggs Rolls Coffee

Luncheon

Eggs gourmet Honeycomb tripe with cream and peppers Baked potatoes Fresh vegetable salad Imperial pancake Demi tasse

Dinner

Consomme a la Russe

Salted Brazil nuts

Frogs' legs, saute a sec

Breast of tame duck, Virginia style

Fried apples

Wax beans in butter

Romaine salad

Neapolitan ice cream

Assorted cakes

Coffee

Supper

Angels on horseback Chicken a la King Coffee

Eggs gourmet. Spread some terrine de foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigord.

Honeycomb tripe with cream and peppers. Cut three pounds of tripe in strips about two inches long and one-half inch wide, and put in casserole with cold water and a spoonful of salt. Bring to a boil and cook for ten minutes. Then drain off the water, add one pint of milk, season with salt, and boil for thirty minutes. Cut six green peppers in small squares, and put in casserole with three ounces of butter, simmer until done, then add one pint of cream sauce, boil for a minute, and add to the tripe. Boil together for five minutes.

Imperial pancakes. Make some thin pancakes, and cut in circular shapes with a three-inch round cutter. With the same cutter cut some sponge cake, and about one-half inch thick. Put some apple sauce on top of the cake, then one of the round pieces of pancake, and repeat until you have four layers with the pancake on top. Decorate with meringue paste, with a pastry bag and a fancy tube, and form in the shape of a crown on top. Put in oven to give a light color.

Consomme a la Russe. To consomme brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person.

Breast of tame duck. Cut the breasts from a tame duck, season with salt and pepper. Put a piece of butter in a saute pan, add the breasts and saute for about fifteen minutes if the duck is a young one. Serve on a platter covered with sauce Colbert.

Breast of duck, Virginia style. Broil two slices of Virginia ham and lay on top of the breasts prepared as above.

Boiled wax beans. Cut the strings from both sides of the beans, and cut the beans in two. Boil in salted water until done, then drain off the water, and to each pound of beans add two ounces of butter and a little salt and pepper. Simmer for a few minutes, and sprinkle with chopped parsley before serving.

Angels on horseback. Select large eastern oysters, wrap a slice of thin raw bacon around each oyster, and fasten with a wooden toothpick. Dip them in beaten eggs mixed with a little Worcestershire and English mustard, then roll in fresh bread crumbs, and place in a buttered saute pan with bits of butter on top of each oyster. Bake in hot oven for about eight minutes, and serve on toast. Pour maitre d'hotel sauce on top, and garnish with parsley in branches and halves of lemon.