Breakfast

Stewed prunes Pettijohn's with cream Rolls Coffee

Luncheon

Canape of fresh caviar Scrambled eggs with morilles Planked sirloin steak Romaine salad Camembert cheese Crackers Coffee

Dinner

Consomme Bretonne

Lyon sausage

Lobster Thermidor

Noisettes of lamb, Cendrillon

Peas au beurre

Celery mayonnaise

Apple water ice

Cakes

Coffee

Scrambled eggs with morilles. Morilles are a species of mushroom rarely found in the United States. They come principally from Europe in cans, or dried. When fresh ones are used, saute in butter and mix with the scrambled eggs. When in can, drain off the water, put in sauce pan with a piece of butter, season with salt and pepper, simmer for ten minutes, and add to the eggs. When dried, soak them in cold water over night, wash, and then proceed in the same manner as with the canned ones.

Planked sirloin steak. Broil the steak in the usual manner. When nearly done put on a meat plank, put four slices of broiled tomatoes on top, place four strips of broiled bacon across the tomatoes, and roast in oven for five minutes. Cover with maitre d'hotel sauce, and garnish with Parisian potatoes, parsley in branches, and quartered lemon.

Consomme Bretonne. Make a Julienne of equal parts of celery, onions and leeks, and serve in consomme.

Lobster Thermidor. Cut a live lobster in two lengthwise, sprinkle with olive oil, season with salt and pepper, and put in oven and bake. When done remove the meat from the shell and cut in small squares. Then make a sauce as follows: Chop two shallots, a little parsley and tarragon, add one spoonful of meat extract, or some good meat gravy, and reduce by boiling until nearly dry. Then add one spoonful of dry mustard, one cup of cream sauce, and two ounces of fresh butter. Put some of the sauce in the bottom of the shells, put the lobster in the sauce, and pour the remainder over the top. Sprinkle with grated cheese, and bake in oven until brown.