Breakfast

Fresh raspberries with cream Baked beans, Boston style Boston brown bread Coffee

Luncheon

Cantaloupe Eggs Bernadotte Calf's head, vinaigrette Plain boiled potatoes German prune cake Demi tasse

Dinner

Potage Montglas

Dill pickles

Boiled striped bass, Indian soy sauce

Chicken saute, Alsacienne

Peas a la Franchise

Chicory salad, Escoffier dressing

Floating island

Macaroons

Coffee

Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.

Potage Montglas. Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long. Serve grated cheese separate.

Boiled striped bass, Indian soy sauce. Put a whole striped bass in a fish kettle, cover with cold water, add a handful of salt, two sliced lemons, one small piece of ginger root, one sliced onion, and a bouquet garni. Bring to a boil, and set on side of stove at boiling point for twenty minutes. When done place on a platter, on a napkin, and garnish with small round boiled potatoes, parsley in branches, and two lemons cut in half. Serve sauce separate.

Indian soy sauce. Put two ounces of butter in a casserole, add two chopped shallots, and heat. Then add one spoonful of flour, one pint of boiling milk, one-half pint of Indian soy sauce, and season with salt and Cayenne pepper. Boil for a few minutes; then add a cup of thick cream and the juice of a lemon. The Indian soy sauce may be obtained in bottles.

Chicken saute, Alsacienne. Cut a chicken in four. Heat one ounce of butter in a saute pan, add the chicken, season with salt and pepper and a chopped shallot, and cook until golden yellow. Then add one-half spoonful of flour, and toss. Then add one-half glass of white wine, one cup of bouillon, and a spoonful of meat extract; and simmer for fifteen minutes. Serve on a platter garnished on one side with noodles, and on the other side with flour dumplings. Sprinkle with chopped parsley.

Escoffier dressing. Mix well together one-fourth cup of imported Escoffier sauce, which may be obtained in bottles, three-fourths of a cup of Chili sauce, a cup of mayonnaise to which has been added the juice of half a lemon, a little chives cut fine, and salt, pepper and paprika to taste. Pour over the salad.