Breakfast

Stewed prunes Melba toast Ceylon tea

Luncheon

Little Neck clam cocktail Broiled striped bass, maitre d'hotel Potatoes natural Lettuce and tomato salad French pancakes Coffee

Dinner

Bisque of crabs Radishes

Fillet of sole, Marguery Vol au vent of salmon, Genoise Planked shad and roe Cucumber salad Fancy ice cream Alsatian wafers Demi tasse

Supper

Canape of sardines Yorkshire buck Coffee

Fillet of sole, Marguery. Put four fillets of sole in a buttered saute pan. Season each fillet with salt and a little Cayenne pepper, add one-half glass of white wine, and cover with buttered manilla paper. Put in oven and cook for six minutes. Remove the fillets to a buttered silver platter, place six boiled mussels and one head of canned mushrooms on top of each fillet. Now add to what wine is left, in the sauce pan one spoonful of white wine sauce, and bring to a boil, and bind with the yolks of two eggs and two ounces of butter. Stir well so the butter will be thoroughly melted. Strain and pour over the fish, sprinkle with grated bread crusts, and bake in a very hot oven just long enough to acquire a light golden color.

Vol au vent of salmon, Genoise. Make one large, or four individual, vol au vents shells. Boil one pound of salmon in salted water; when done cut in pieces one inch square, put in casserole, cover with one-half pint of Genoise sauce, add eight heads of canned mushrooms, season well, and fill the shells.

Chicken saute, Montpensier. Joint a spring chicken and season with salt and pepper. Melt in a saute pan one ounce of butter; when hot add the chicken and saute until nice and brown. Then sprinkle with one-half spoonful of flour and let that get brown; add one-half cup of bouillon and a spoonful of meat extract, and simmer without being covered for five minutes. Then remove the chicken to a platter, season the sauce well and pour over it. Garnish with quartered tomatoes saute in butter, and chopped parsley and chives, and also with small pieces of bread cut in heart shapes and fried in butter.

Yorkshire buck. Welsh rabbit on anchovy toast with a poached egg and two strips of broiled bacon on top.