Breakfast

Stewed rhubarb Boiled eggs Rolls Coffee

Luncheon

Grapefruit with maraschino Fried tomcods, Tartar Broiled honeycomb tripe Celery root, field and beet salad Lyonnaise potatoes Cherry tart           Coffee

Dinner

Potage Lamballe            Radishes

Bass, Dijonaise

Roast chicken

Fonds d'artichauts, Feypell

Julienne potatoes

Sliced tomatoes, French dressing

Vanilla ice cream

Cakes                  Coffee

Bass, Dijonaise. Put four fillets of bass in a buttered pan, season with salt and pepper, sprinkle with two finely-chopped shallots, add one-half cup of water, cover, and put in hot oven for fifteen minutes. Then place the fillets on a platter, and reduce the broth until nearly dry, add one spoonful of French mustard and two cups of cream sauce, and boil for two minutes. Add some chopped chives, and pour over the fish.

Fonds d'artichauts, Feypell. (Artichoke bottoms, Feypell). Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares. Prepare one cup of puree of fresh mushrooms and one-half cup of grated cheese. Put in a saute pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper. Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms puree, and boil for a minute or two. Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley. Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake. Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain.

Canape St. Francis. Trim small pieces of toast, and cut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.

Potatoes Ritz. Allow one large potato for each individual. Peel, and cut into half-inch dices. Boil in salt water for ten minutes, drain, and brown with butter. When done the potatoes should be in small free pieces, and browned on all sides.

Asparagus Polonaise. Put four pounds of boiled fresh asparagus, (for four persons), on a platter. In a frying pan put three ounces of fresh butter, and one-half cup of fresh bread crumbs, and fry until the crumbs are golden yellow. Then pour over the tips of the asparagus, sprinkle with a little pepper and chopped parsley. A hard-boiled egg chopped fine, may be added if desired.