Breakfast

Fig jam Boiled eggs Dry toast English breakfast tea

Luncheon

Canape of sardines Cold clam broth Broiled honeycomb tripe Lyonnaise potatoes Chiffonnade salad Stilton cheese with crackers Coffee

Dinner

Potage velour California ripe olives Fillet of turbot, Bateliere Sweetbreads, Metropolitan Club Roast duckling, apple sauce Artichokes, Hollandaise Waldorf salad Strawberry meringue Demi tasse

Potage velour. Mix two pints of puree of tomato soup with one pint of consomme aux perles de Nizam.

Fillet of turbot, Bateliere. Put four fillets of turbot in a buttered pan, season with salt and pepper, add one-half glass of claret and one-half cup of fish broth, cover, boil for ten minutes, and then place the fish on a platter. Put one ounce of butter in a small casserole and heat. Then add one ounce of flour, heat through, add the broth left from the fish and also another half cup of broth, boil for five minutes, and strain. Then add slowly two ounces of fresh butter, stir well, and when butter is melted add one cup of hot shrimps. Season well, and pour over the fish.

Sweetbreads, Metropolitan Club. Let two pounds of sweetbreads soak in cold water with a little salt in it, for two hours; to cause the blood to run out. Then put in a casserole with one-half gallon of cold water and a spoonful of salt, and bring to a boil. Cool off in cold water, and then trim them free from skin. Put three ounces of butter in a very wide earthern pot, put the sweetbreads on top, and season with salt and pepper. Add six small white onions, six heads of fresh mushrooms, and two green peppers cut in one inch squares. Simmer until nice and brown, then add one-half glass of white wine and a spoonful of meat extract. Cook in oven for fifteen minutes, basting continually. Serve from the casserole in which it was cooked.