Breakfast

Cactus fruit with lemon Broiled pigs' feet, Chili sauce Shirred eggs with parsley Dry toast Cocoa

Luncheon

Eggs Lackmee Lamb steak, Bercy String beans Mashed potatoes Fruit salad au Marasquin Coffee

Dinner

Consomme Julienne Fillet of flounder, Cansale Tenderloin of beef, Malvina Escarole and chicory salad Almond cake Coffee

Cactus fruit with lemon. Slice some cactus fruit and serve on ice, with powdered sugar and lemon separate. No cream.

Broiled pigs' feet, Chili sauce. Split some cooked pigs' feet, season, roll in bread crumbs, sprinkle with oil and broil. Put on platter and garnish with lemon and parsley. Serve hot or cold Chili sauce, separate.

Shirred eggs with parsley. Crack two eggs on a buttered shirred egg dish, season with salt and pepper, sprinkle with fresh-chopped parsley, and bake in oven for three minutes.

Eggs Lackmee. Put four poached eggs on toast. Chop some boiled chicken very fine, add one cup of cream sauce, one-half cup of cream, put on the stove and bring to the boiling point, season with salt and a little Cayenne pepper, and pour over the eggs.

Lamb steak. Cut the steak crosswise from a leg of young lamb, and about one inch in thickness. Season with salt and pepper, roll in oil and broil; or saute in pan with butter. Use as an entree dish, or in place of the roast.

Garniture Bercy. Bercy is used with steaks, chops, fish, etc. Prepare as follows: Mix one-quarter pound of fresh butter with salt, pepper, three fine chopped shallots, one small piece of garlic mashed fine, some chopped parsley, chervil and chives. Spread over the meats or fish, and put in hot oven for two minutes. (Called also sauce Bercy.)

Fillet of flounder, Cansale. Put four fillets of flounder in a buttered pan, season with salt and pepper, add the juice of one dozen oysters, one-half wineglass full of white wine, cover with buttered paper, and bake in oven. When done remove the fillets and add to the pan one-half pint of white wine sauce, and boil for ten minutes. Bind with the yolk of one egg, and strain. Poach the dozen oysters, and, with a small can of French mushrooms, add to the sauce, and pour over the fish.

Tenderloin of beef, Malvina. A roast tenderloin with sauce Madere, garnished with small onions saute, potatoes rissolees, and whole chestnuts glace au Madere.

Chestnuts glace. Put one-half pound of boiled chestnuts in a saute pan with two spoonsful of meat extract, and cook for ten minutes.

Chestnuts glace au Madere. Add to chestnuts glace a little sauce Madere, just before serving.