Breakfast

Sliced figs with cream

Bacon and eggs

Chocolate with whipped cream

Rolls

Luncheon

Cold eggs, Danoise Broiled sea bass, maitre d'hotel Breast of squab, saute in butter Summer squash, Native Son Potatoes saute Watermelon Coffee

Dinner

Consomme Japonnaise

Radishes

Shad roe, en bordure

Cucumber salad

Tenderloin of beef, Voisin

Potatoes allumette

Lettuce and alligator pear sala

Vanilla ice cream

Assorted cakes

Demi tasse

Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.

Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.

Breast of squab, saute in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a saute pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.

Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.

Consomme Japonnaise. Consomme aux perles de Nizam colored with yellow Breton coloring.

Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maitre d'hotel sauce on top, and garnish with parsley in branches and quartered lemons.

Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sauteed in butter, and well seasoned. Serve sauce Choron separate.

Potatoes, allumette. Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin.