Breakfast

Quince jelly Oatmeal with cream Crescents Chocolate with whipped cream

Luncheon

Grapefruit with cherries Eggs en cocotte, Porto Rico Filet mignon, Marechale New peas Lettuce salad

Camembert cheese with crackers Coffee

Dinner

Little Neck clams

Consomme Sarah Bernhardt

Ripe California olives

Boiled Tahoe trout, Vatchett

Broiled Porterhouse steak, Bercy

French fried potatoes

String beans

Sliced tomatoes, mayonnaise

Peaches, brandy sauce

Assorted cakes

Coffee

Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.

Filet mignon, Marechale. Broil or saute four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

Consomme Sarah Bernhardt. Consomme tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consomme, and strain into the consomme tapioca before serving.

Boiled Tahoe trout, Vatchett. Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed water-cress, and three lemons cut in half.