Breakfast

Blackberry jam Buckwheat cakes Rolls Coffee

Luncheon

Canape St. Francis Eggs Mirabel Sour schmorrbraten Noodles

Roquefort cheese and crackers Coffee

Dinner

Consomme Tosca Lyon sausage and pimentos Crab meat in chafing dish Chicken saute, Amphitian Timbale of rice, Creole Parisian potatoes Romaine salad Savarin au kirsch Demi tasse

Eggs Mirabel. Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Perigueux.

Sour schmorrbraten. Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

Consomme Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consomme, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve.

Chicken saute Amphitian. Joint a chicken, season with salt and pepper, and saute in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy) ; and pour over the chicken. Garnish the platter with four timbales of rice, a la Creole.

Timbales of rice, Creole. Prepare some rice Creole, as described December 23. Butter four timbale moulds, fill with the rice, and then turn them out. Serve as a garnish, or as a vegetable with tomato sauce.