Breakfast

Baked apples with cream

Buttered toast

Cocoa

Luncheon

Omelet with soft clams, Newburg Breaded lamb chops, tomato sauce New string beans Potatoes au gratin Mince pie Coffee

Dinner

Seapuit oysters

Potage Talleyrand

Planked smelts

Tournedos Rossini

Jets de houblons

Gauffrette potatoes

Romaine salad, Roquefort dressing

Curasao sorbet

Alsatian wafers

Demi tasse

Sauce Newburg. Put in a vessel one cup of well-seasoned cream sauce, one cup of thick cream and one gill of sherry wine. Bring to the boiling point and bind with the yolk of one egg and a little cream. Then stir slowly into the sauce two tablespoonsful of lobster or crayfish butter. This sauce is used a great deal in hotel and restaurant cookery.

Soft clams, Newburg. Take the bellies of two dozen soft clams and put in a buttered saute pan, add one spoonful of Madeira wine, cover the pan, and warm them through. Do not stir, as the clams will break easily. Then add one and one-half cups of sauce Newburg, well seasoned with salt, pepper and a litle Cayenne pepper. Mix and serve in a chafing dish.

Omelet with soft clams. Make a plain well-seasoned omelet. Put at each end a bouquet of clams Newburg, and pour on each side of the omelet a litle sauce Newburg.

Potage Talleyrand. Put in soup tureen one quart of consomme tapioca, one grated fresh, or two grated canned truffles, one glass of dry sherry wine, a pinch of Cayenne pepper.

Tournedos. Tournedos are small tenderloin beef steaks, trimmed free of fat. They may be either broiled or sauteed, and served with maitre d'hotel sauce. Mostly used as an entree with fancy garniture.

Tournedos Rossini. Salt and pepper the tournedos, saute in butter, and put on a platter. Take one slice of fresh goose liver (or Strassbourg goose liver au natural), season, roll in flour, saute in butter, and put on top of the tournedo. Simmer a large head of fresh mushroom in butter, and place on top of the goose liver, lay two slices of truffle on top of the mushroom, and pour well-seasoned Madeira sauce over all.