Breakfast

Griddle cakes Honey

Breakfast sausage Rolls Coffee

Luncheon

Casaba melon Consomme Ditalini Eggs Creole

Stuffed lamb chops, Soubise Champs Elysees potatoes Romaine salad Napoleon cake Coffee

Dinner

Little Neck clams

Potage Mongol

Fillet of sole, Joinville

Chicken saute, Bordelaise

Artichokes Hollandaise

Potatoes Laurette

Biscuit Tortoni

Macaroons

Coffee

Supper

Oysters mignonette Salted almonds Sweetbreads a la King Parfait Napolitain Cakes Demi tasse

Breakfast sausages. Small pork sausages fried in pan with a small piece of butter. Serve on platter with their own fat.

Consomme Ditalini. Boil some Ditalini (a species of Italian paste), in salt water, drain off and serve in consomme. Grated cheese separate.

Eggs Creole. Put in buttered shirred egg dish one spoonful of Creole sauce, break two eggs in center, and bake in oven.

Creole sauce. Put in sauce pan three ounces of butter, one sliced onion, and three sliced green peppers. Simmer for ten minutes, or until soft, then add one quart of canned tomatoes with their juice, one can of sliced French mushrooms, one-half can of sliced pimentos, a very little finely chopped garlic, and salt and pepper. Cook slowly for one hour. Fresh tomatoes may be substituted for canned, if desired; and if the sauce is too thick some brown gravy or bouillon may be added.

Fillet of sole, Joinville. Cook the fillets "au vin blanc." Serve crayfish sauce or ecrevisse, or shrimp sauce with sliced French mushrooms, truffles and lobster.

Potage Mongol. One-third puree of peas, one-third consomme Julienne, one-third puree of tomatoes. Well mixed.

Chicken saute, Bordelaise. Jointed chicken saute in butter with a shallot. Serve brown gravy with mushrooms and cepes saute, and garnish with fried onions.

Cepes saute. Cepes are a species of mushrooms and may be obtained in cans. Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer. Often used for garnishing entrees, etc.

Fried onions. Cut large onions in thin slices and separate into rings. Put in milk, then in flour, and fry in hot swimming lard. When brown remove, salt, and serve on napkin, or use for garnishing.