Breakfast

Broiled Yarmouth bloaters Lyonnaise potatoes Corn muffins Coffee

Luncheon

Grapefruit with cherries Scrambled eggs, Turbico Curried lamb with rice Chocolate eclairs Coffee

Dinner

Blue Point oysters

Potage Marie Louise

Salted hazelnuts

Fillet of sole, Castelanne

Squab en compote

Spinach

Endive salad, French dressing

Coupe St. Jacques

Assorted cakes

Coffee

Scrambled eggs, Turbico. Mix with six scrambled eggs one-half cup of Creole sauce.

Curried lamb with rice. Cut three pounds of shoulder and breast of lean lamb in pieces two and one-half inches square. Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt. Boil until the lamb is done; remove the vegetables, and strain the broth. Put in another vessel three ounces of butter, melt, add two spoonsful of curry powder and two of flour, heat, then add a sliced apple and banana fried in butter, and one-half cup of chutney sauce. Boil for twenty minutes. Strain over the lamb, and serve with boiled rice.

Potage Marie Louise. Mix one quart of puree of white beans with one pint of thick consomme tapioca.

Fillet of sole, Castelanne. Put six fillets in a buttered pan, season with salt and pepper, add one-half glass of white wine, cover, and bake in oven for ten minutes. Make on a round platter a border of boiled rice. Place the fillets in the center. Strain the fish broth, mix with Creole sauce, and pour over the fish, completely covering same.

Squab en compote. Prepare four squab as for roasting, except the stuffing. Season well, and put in earthen pot with an onion, carrot, and two ounces of butter. Put in oven and roast well, basting continually so they will retain their juice. To a brown gravy, or sauce Madere, add the following: Eight small onions boiled and fried, eight heads of fresh mushrooms saute in butter, eight small boiled French carrots, and two small pickles cut in two. Serve with the squabs.