Breakfast

Oatmeal with cream Broiled finnan haddie Lyonnaise potatoes Rolls Coffee

Luncheon

Eggs Bordelaise Lamb chops, Victor Hugo Julienne potatoes Stewed tomatoes Brie cheese, crackers           Coffee

Dinner

Cream of lettuce           Radishes

Scallops, Mornay

Croustades financiere

Roast leg of mutton, currant jel]

Potato croquettes

Cold asparagus, mustard sauce

Fruit salad, au marasquin

Lady fingers           Coffee

Eggs Bordelaise. Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.

Lamb chops, Victor Hugo. Broil or saute six lamb chops on one side only, and allow to become cold. Grate two horseradish roots and put in a sauce pot with two ounces of butter, and simmer. Then add one cup of thick cream sauce, and bring to a boil; season well and bind with the yolks of two eggs. When this stuffing is cold put on top of the chops, make smooth with a knife, sprinkle with a little grated Parmesan cheese mixed with bread crumbs, put small bits of butter on each chop, place on a buttered pan, and put in a hot oven, so they will cook from the bottom. Cook until the tops are nice and brown, and serve on a platter with brown gravy, and two slices of truffle on each.

Cream of lettuce. Take the trimmings of six heads of lettuce, in volume about the same as two heads of lettuce, wash well and cut in small bits. Take two quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for thirty minutes. Put in a separate vessel four ounces of butter, and heat; add three spoonfuls of flour and heat again; add the broth containing the lettuce and boil for ten minutes. Boil a pint of cream, mix with the soup, and strain through a fine sieve. Put back in vessel, add two or three ounces of sweet butter, and stir until the butter is melted. Season with salt and a little Cayenne pepper.

Scallops, Mornay. Put one pint of scallops in a saute pan with an ounce of butter, season with salt and pepper, and heat through. Then remove the juice and add one cup of thick cream sauce, mix well, put in a deep dish, sprinkle with grated Parmesan or Swiss cheese, put small bits of butter on top, and bake in hot oven until brown.

Croustades financiere. Make a financiere, but cut a little smaller than for garniture. Fill the croustades, and serve on napkin with parsley in branches.

Financiere (garniture). Cut two parboiled sweetbreads in slices, and saute in butter; add one-half can of French mushrooms, or one-quarter pound of fresh mushrooms cut in two and sauteed, rooster combs and kidneys, sliced truffles, small chicken dumplings, and a few green olives with the stones removed. Put all in a casserole, season well, add a pint of good Madeira sauce, and serve hot. This garnish may be used for filling croustades, vol au vents, small patties, or as an entree.