Breakfast

Baked apple with cream Griddle cakes Maple syrup Coffee

Luncheon

Cantaloupe Strained onion soup Croutons Parmesanne Pickelsteiner stew Roquefort cheese with crackers Coffee

Dinner

Potage Turinoise Salted Brazil nuts

Sand dabs, David

Chicken saute, au Madere

String beans in butter

Persillade potatoes

Romaine salad

Peaches Bordaloue

Assorted cakes               Coffee

Croutons Parmesanne. Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm.

Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a saute pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flower; one pint of puree of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potates cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes.

Potage Turinoise. One quart of puree of tomatoes and two quarts of consomme, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.

Salted Brazil nuts. Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry.

Sand dabs, David. Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.

Chicken saute, au Madere. Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine.

Peaches Bourdaloue. Prepare in the same manner as Pears Bourdaloue.