Breakfast

Sliced peaches with cream Plain shirred eggs Rolls

Luncheon

Cantaloupe

Poached eggs, Perigordine Mixed grill, special French fried potatoes Chicory salad Rice croquettes Demi tasse

Dinner

Clam cocktail Consomme Inauguration Salted pecans Mousse d'ecrevisses (fish) Roast ribs of beef, Yorkshire pudding Stewed corn Green peas Mashed potatoes Watercress salad Chocolate ice cream Assorted cakes Coffee

Poached eggs, Perigordine. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each, and cover with sauce Perigordine.

Consomme Inauguration. Equal parts of Julienne, small chicken dumplings, and Italian paste, served in hot consomme.

Mousse d'ecrevisses. Remove the shells from three lobsters and two dozen ecrevisses (crayfish or crawfish) and smash very fine in a mortar. Put a cup of water, an ounce of butter, and a little salt and Cayenne pepper in a vessel and bring to a boil. Then stir in slowly two tablespoonfuls of flour, and continue stirring until there are no lumps. Mix this with the ecrevisse and lobster meat and mashed shells. When cold strain through a very fine sieve. Place in a bowl on ice and mix with an egg and a pint of thick cream; stirring in carefully so it does not curdle. Test for seasoning, and if necessary add a little ecrevisse coloring to give a rose shade. Fill small buttered moulds, and boil in bain-marie for about fifteen minutes. Turn out on a platter, and pour ecrevisse sauce over all. The lobster is added for economy and strength of color. Double the amount of ecrevisses may be used instead.

Ecrevisse sauce. Melt two tablespoonfuls of ecrevisse butter in a pint of sauce Allemande, or sauce au vin blanc. Add a few ecrevisse tails.