Breakfast

Fresh currants Oatmeal with cream Rolls Coffee

Luncheon

California oyster cocktails Eggs Agostini Calf's head, vinaigrette Boiled potatoes

Sliced bananas with whipped cream Macaroons Demi tasse

Dinner

Consomme Turbigo Black bass, saute meuniere Tenderloin of beef, Parisienne Spinach in cream Artichokes, sauce mousseline Watercress salad Plombiere a la vanille Assorted cakes Coffee

Eggs Agostini. Put one-quarter pound of boiled rice on a platter, lay four poached eggs on top, and cover with tomato sauce.

Consomme Turbigo. Boil one-quarter pound of noodles in salt water. Boil a carrot, cut in the form of matches, in salt water until soft. Cut the breast of a soup hen or chicken in Julienne shape. Add all to two quarts of hot and well-seasoned consomme.

Plombiere a la vanille (ice cream). The yolks of eight eggs, one-half pound of sugar, one quart of milk, and one vanilla bean. Mix the yolks of eggs with the sugar. Split the vanilla bean and boil it in the milk. Then pour the milk, the yolks and sugar together, set on the fire, and stir with a wooden spoon until it thickens. Do not let it come to a boil. Strain and freeze, put in moulds, and set in ice box until very hard. Serve with whipped cream.

Plombiere aux marrons. Same as vanilla plombiere, but add some broken marrons glaces soaked in a little rum, when ready to put in the moulds to harden. Serve with whipped cream, and a whole marron glace on top of each portion.

Plombiere aux fruits. Prepare in the same manner as for plombiere aux marrons, but use chopped mixed glace fruit instead of the marrons.