Breakfast

Grapefruit with cherries Omelet with ham Rolls Coffee

Luncheon

Eggs Talleyrand Oysters a la Hyde French pastry Coffee

Dinner

Cream of frogs' legs

Olives

Scallops, Newburg

Roast Easter kid, mint sauce

Sweetbreads saute, with green peas

Endives salad

Fancy ice cream

Assorted cakes

Coffee

Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux.

Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter. Stir the soup so the butter will melt slowly. Serve croutons souffles separate.

Scallops, Newburg. Put one pint of scallops in a saute pan with one ounce of butter, season with salt and pepper, and saute for about three minutes over a hot fire; then drain off and add one pint of sauce Newburg. Do not cook further, and serve in chafing dish.

Roast Easter kid. Kid when young is a delicious morsel. Prepare in the same manner as lamb for roasting.

Sweet potatoes saute. Peel and slice two large boiled sweet potatoes. Put three ounces of butter in a saute pan, when hot add the potatoes and saute until nice and brown. Season with salt and pepper.