Breakfast

Sliced bananas with cream

Ham and eggs

Rolls

Coffee

Luncheon

Crab salad, Louis Braised mutton chops with string beans Gendarme potatoes Orange meringue pie Demi tasse

Dinner

Little Neck clams Consomme Vivieurs Fillet of sole, Suchet Sweetbreads braise, Godard Roast leg of reindeer, au jus Sweet potatoes, Southern style Puree of salad (vegetable) Vanilla ice cream Assorted cakes Coffee

Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold.

Braised mutton chops. Have six chops cut one and one-half inches thick, season with salt and pepper. In a saute pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops.

Consomme Vivieurs. Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consomme. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consomme. This will give it a nice reddish color. Serve croutons diable separate.

Croutons diable (for soup). Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin.

Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner as for consomme. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.

Sweetbreads braise, Godard. Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madere around the platter.