Breakfast

Preserved figs Ham and eggs Toasted corn muffins Coffee

Luncheon

Consomme in cups

Ripe olives

Panfish saute, meuniere

Stewed tripe, Blanchard

Savarin au kirsch             Coffee

Dinner

Potage Flamande

Frogs' legs, saute a sec

Roast sirloin of beef, Porte Maillot

Lettuce braise

Chateau potatoes

Endive salad

Biscuit glace

Assorted cakes

Coffee

Stewed tripe, Blanchard. Simmer a chopped onion in three ounces of butter, add one pint of bouillon, or stock, or chicken broth, one spoonful of flour, one pound of tripe cut in strips, one cupful of raw round potatoes cut out with a small-size "Parisian" spoon, one bouquet garni and one gill of white wine. Cover and cook for one hour, or until potatoes are very soft. Before serving remove bouquet garni and sprinkle with fresh-chopped parsley.

Potage Flamande. Potato soup mixed with brunoise.

Frogs' legs, saute a sec. To have the best flavor frogs should be killed just before cooking. Remove the skins and cut off the hind legs, salt and pepper them and roll in flour. Saute one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon.

Roast sirloin of beef, Porte Maillot. Roast the sirloin, serve with sauce Madere, garnish with small French carrots, celery braise, lettuce braise and chateau potatoes.

Lettuce braise. Wash four heads of large romaine lettuce in cold water, parboil in salt water, cool, and squeeze dry with the hands. Cut each head in four lengthwise, remove the stem, season with salt and pepper, and fold so both ends come together. Place a piece of pigskin in the bottom of a buttered pan, put the lettuce on top, and add a sliced onion, one carrot and a bay leaf. Cover with buttered manilla paper and allow to simmer for a while. Then add one cup of stock, put in oven and cook until soft. Used for garnishing entrees, etc.

Biscuit glace. Put in double boiler eight yolks of eggs, one-half pound of sugar, and one-half of a split vanilla bean. Cook until it thickens, stirring continually. Then remove from the fire and beat with an egg whip until cold and very light. Remove the vanilla bean, add one quart of whipped cream and mix lightly. Put in fancy paper cases or fancy moulds, and freeze. Before serving decorate the tops with whipped cream, or any kind of ice cream or water ice.

Biscuit glace, St. Francis. Fill some oblong paper cases with biscuit glace foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry ice cream before serving.

Biscuit glace of strawberry, raspberry, coffee, pistachio, chocolate, apple, mapleine, pineapple, kirsch, peppermint, etc. Same as Biscuit Glace, but decorate with the desired ice cream or water ice before serving.