Breakfast

Baked apples in cream Boiled eggs Dry toast Coffee

Luncheon

Casawba melon Eggs Mollet, a l'aurore Sweetbreads, Saint Monde Lettuce salad Mince pie American cheese Demi tasse

Dinner

Potage grenade Salted almonds Ecrevisses Georgette Roast leg of mutton, mint sauce String beans Mashed potatoes Tomato salad French pastry-Coffee

Eggs Mollet, a l'aurore. Place four eggs Mollet on four pieces of buttered toast. Cover with well seasoned tomato sauce.

Sweetbreads, Saint Monde. Prepare braised sweetbreads as described elsewhere. Place on a platter and garnish with artichoke bottoms filled with asparagus tips with a little Hollandaise sauce on top; and others filled with French peas in butter with Madeira sauce.

Potage grenade. Cut in thin slices, the size of a silver quarter, two air-nips, one stalk of leeks, one-half stalk of celery and a small head of Savoy cabbage. Put in a sauce pan with three ounces of butter, season with salt and a teaspoonful of sugar, and place in the oven to smother. Be careful that it does not burn. When soft add two quarts of consomme, and boil for one-half hour. Then add two tomatoes peeled and cut in small dices, boil for one minute, season with salt and pepper, and serve with a little chopped chervil.

Ecrevisses Georgette. Bake four medium-sized potatoes. Then cut off the tops, remove the insides, and refill with Ecrevisses Voltaire.

Ecrevisses Voltaire. Boil two dozen ecrevisses en buisson. Remove the tails from the shells and place them in a sauce pan with two ounces of butter and six sliced heads of fresh white mushrooms. Season with salt and a little Cayenne pepper, and simmer for ten minutes. Then add a pony of brandy, and simmer for a few minutes. Then add a large cup of cream, and boil for five minutes. Then add two sliced truffles. Bind with the yolks of two eggs mixed with one-half glass of dry sherry wine. Serve in chafing dish.