Breakfast

Baked beans, Boston style Brown bread Omelet with jelly Coffee

Luncheon

Hors d'oeuvres varies Consomme Imperatrice Beef steak, Foch Gendarme potatoes Lettuce salad

Meringue glacee au chocolat Coffee

Dinner

Oysters on half shell

Creme Maintenon

Queen olives

Fillet of sole, Lord Curzon

Stuffed goose, with chestnuts

Apple sauce

Sweet potatoes, rissolees

Peas in cream

Cold asparagus, mustard sauce

Coupe Oriental

Assorted cakes

Coffee

Consomme Imperatrice. Consomme garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil.

Beaf steak, Foch. Use sirloin, tenderloin, or rump steak. Season well, and saute in butter. Place on a platter and put a thick piece of parboiled beef marrow, with one fried egg, on top. Serve with the pan gravy.

Meringue glacee au chocolat. Fill two meringue shells with chocolate ice cream, place together, and decorate with whipped cream.

Creme Maintenon (soup). Three parts creme a la Reine soup, and one part thick consomme Brunoise.

Fillet of sole, Lord Curzon. Put six fillets in a buttered pan, season with salt and a teaspoonful of curry powder, add one-half glass of white wine, cover with buttered paper, and bake in oven. When done put the fish on a platter, strain the broth into a pint of white wine sauce, add one chopped shallot, one tomato cut in squares, one red pepper, and two fresh mushrooms cut in squares and simmered in butter. Mix, season well, and pour over the fish.

Stuffed goose with chestnuts. Clean a goose, and keep the liver and gizzard. Fill with a chestnut stuffing, put in a roasting pan, salt, add a spoonful of water and place in the oven. The water will soon evaporate and the fat begin to melt. Baste well until the goose is done. Then remove the goose to a platter; save the grease for other purposes; and add to the pan one-half glass of bouillon or stock, and one spoonful of meat extract. Boil for five minutes. Serve the gravy separately. Also serve giblet sauce and apple sauce separately. The goose should be served very hot.