Breakfast

Grapefruit

Oatmeal with cream Rolls English breakfast tea

Luncheon

Eggs Vilna

Calf's liver saute, Spanish style Boiled rice Watermelon Demi tasse

Dinner

Consomme Rothschild

California ripe olives

Broiled striped bass, maitre d'hotel

Sliced culemo salad

Roast chicken

Peas a la Franchise

Mashed potatoes

Watercress

Apricot meringue

Coffee

Eggs Vilna. Spread some fresh caviar on four pieces of toast, lay a poached egg on top of each, lay four fillets of anchovies crosswise over the eggs, and garnish with two lemons cut in half, and parsley in branches.

Calf's liver, Spanish style. Cut six slices of calf's liver three-quarters of an inch thick, season with salt and pepper, roll in flour, and fry in melted butter. When nearly done place on a platter and keep hot. Pour one pint of very sighly seasoned Creole sauce over the liver, and put in oven for two minutes. Sprinkle with chopped parsley, and serve.

Consomme Rothschild. Equal parts of breast of boiled fowl, beef tongue and truffles cut Julienne style, and added to very hot consomme. Add a little chervil before serving.

Sliced culemo salad. Culemo is a sort of cucumber. Peel, slice, and pour French dressing over it.