Breakfast

Stewed prunes Bacon and eggs Coffee Rolls

Luncheon

Eggs Nantaise Pompano saute, d'Orsay Broiled honeycomb tripe Maitre d'hotel potatoes Lettuce salad Apple snow and cakes Coffee

Dinner

Potage Champenoise

Ripe olives

Boiled brook trout, Romanoff

Hollandaise potatoes

Shoulder of mutton, Budapest

Peas a la Francaise

Laurette potatoes

Celery mayonnaise

Biscuit glace, St. Francis

Assorted fancy cakes

Demi tasse

Eggs Nantaise. Split and toast two English muffins. Lay a few boiled asparagus tips on each half. Put a poached egg on top and cover with cream sauce.

Pompano saute, d'Orsay. Season the pompano with salt and pepper, roll in flour and fry with melted butter. Then place the fried fish on a platter, and sprinkle with plenty of chopped parsley and lemon juice. In a hot pan put two ounces of butter, and when brown pour over the fish.

Apple snow. Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar. Dress in dishes of fancy shape, and garnish with dots of currant jelly.

Potage Champenoise. Mix one quart of cream of potatoes with one quart of cream of celery. Add as garniture one-half cup of carrots and celery cut in very small dices, and boiled soft in consomme.

Boiled brook trout, Romanoff. Put six one-half pound trout in boiling water, to which has been added one-half glass of vinegar, and cook for about fifteen minutes. Serve on a platter on folded napkin. Garnish with parsley in branches and two lemons cut in half. Serve separate, sauce mousseline, to which has been added six chopped anchovies.

Shoulder of mutton, Budapest. Season the mutton well with salt and pepper and place in a roasting pan with a sliced carrot, an onion, a few branches of parsley, a leaf of celery and of leek, a few pepper berries, half of a bay leaf and a clove. Put an ounce of butter on top, and roast. Then remove the shoulder to a platter, drain off fat, and add to the pan one cup of bouillon and a spoonful of meat extract. Boil for a few minutes and strain over the meat. Garnish with risotto to which has been added a few pimentos cut in small squares.