Breakfast

Orange juice

Buckwheat cakes with maple syrup Chocolate with whipped cream

Luncheon

Tartine Russe Consomme parfait Crab en brochette Chow chow Chocolate macaroons Coffee

Dinner

Potage Reine Mogador Queen olives Catfish saute, meuniere Roast loin of lamb, au jus Timbale of croquette potatoes Chiffonnade salad Saxony pudding Coffee

Tartine Russe. Toasted rye bread, buttered, spread with caviar, and garnished around the edges with chopped boiled eggs, and some chopped beets in the center.

Consomme parfait. To a pint of cold consomme tapioca add three raw eggs and two additional yolks, put in a buttered mould and cook in a bain marie. When done allow to cool, slice, and serve in hot consomme. (This is tapioca royal).

Crab en brochette. Alternate on a skewer a crab leg, then a piece of broiled bacon, and so on, until the skewer is full. Season with salt and pepper, roll in oil and fresh bread crumbs, and broil. When done place on toast, cover with maitre d'hotel sauce, and garnish with lemon and parsley.

Chocolate macaroons. One pound of almond paste, one pound of granulated sugar, two ounces of melted cocoa, one spoonful of flour, and the whites of five eggs. Mix the almond paste with the sugar, add the whites of eggs, and work well. Then add the cocoa and flour, mix well, and dress on paper, in the same manner as ordinary macaroons. Moisten the tops with a brush, and bake in a moderate oven.

Saxony pudding. Sift one-half pound of flour into a sauce pan, and add a pint of boiling milk and four ounces of butter. Stir with a wooden spoon until the flour is free from the bottom of the pan. Then remove from the fire and add four ounces of sugar and the yolks of eight eggs, four ounces of candied fruit chopped fine, and the whites of six eggs beaten very hard. Put in a mould and cook in bain marie in a moderate oven. When done remove from mould and serve with apricot sauce flavored with kirschwasser. Make the sauce in the same manner as brandy sauce, but use kirschwasser in place of brandy.

Potage Reine Mogador. Half cream of chicken and half puree of potatoes. Bind with the yolks of two eggs and half a cup of cream.

Catfish saute, meuniere. Clean six catfish, season with salt and pepper, roll in milk and then in flour. Melt three ounces of butter in a frying pan, add the fish, and saute until nice and brown. Then put on a platter, sprinkle with chopped parsley and the juice of two lemons. Add to the sauce in the pan two ounces of fresh butter, and cook until hazelnut brown, then pour over the fish. Garnish with parsley and quartered lemons.