Breakfast

Apricot marmalade Waffles Buttermilk Coffee

Luncheon

Eggs, Celestine Fried chicken, Villeroi Flageolet beans Mashed potato salad French pastry Demi tasse

Dinner

Consomme Magador

Ripe olives

Salmon, Concourt

Fillet of beef saute, Balzag

Artichokes, Hollandaise

Green corn

Potato croquettes

Romaine salad, Roquefort dressing

Blanc mange, aux liqueurs

Lady fingers

Coffee

Eggs, Celestine. Put four pieces of toast on a buttered platter, lay a slice of broiled ham on top of each, and a poached egg on top of each slice of ham. Cover with cream sauce, sprinkle with grated cheese, put a little butter on each, and bake in a hot oven until brown.

Fried chicken, Villeroi. Joint a chicken, season with salt and pepper, roll in flour, then in beaten eggs and fresh bread crumbs. Put one-half cup of melted butter in a pan, heat, and then fry the chicken. Make a pint of sauce Allemande (March 4), add one cup of fresh-boiled new peas, and season well. Put some of the sauce on a platter, lay the chicken on top, and serve the remainder of the sauce in a sauceboat.

Consomme Magador. Wash a stock of celery and cut in small dices, boil in salted water until soft. Then add to three pints of boiling consomme; season well, and serve with chopped chervil.

Salmon, Concourt. Cut the salmon in slices one inch thick, season with salt and pepper, roll in melted butter, then in fresh bread crumbs, and broil. When done place on a platter, and garnish with parsley in branches and lemons cut in half. Serve sauce Colbert separate.

Fillet of beef saute, Balzag. Season four small tenderloin steaks with salt and pepper, and saute in butter. Then place on a platter. Make a pint of sauce Madere, and add to it one dozen small chicken dumplings, one dozen stuffed olives and two sliced truffles. Pour over the fillets.