Breakfast

Sliced nectarines with cream

Broiled salt mackerel

Baked potatoes

Rolls

Coffee

Luncheon

Casawba melon Eggs Chambery Ragout a la Deutsch German apple cake Iced tea

Dinner

Cream of farina, lie

Sweet pickles.         Salted almonds

Fillet of sole, Pondichery

Veal chops, Montgolfier

English spinach

Duchess potatoes

Escarole and chicory salad

Rice darioles

Demi tasse

Eggs Chambery. Make a puree of chestnuts, spread on four pieces of buttered toast, lay a poached egg on each, and cover with brown sauce (sauce Madere).

Cream of farina, lie. Bring to a boil one pint of chicken broth, then let one-half pound of farina run into it; and cook for about thirty minutes. Then add one pint of boiling milk, season with salt and pepper; and boil again. Then pass through a sieve, put back in the casserole, and bind with the yolks of two eggs mixed with a large cup of cream. Strain again.

Fillet of sole, Pondichery. Cut four fillets of sole, season with salt and pepper, place in a buttered saute pan, add one-half glass of white wine and one-half cup of fish broth. Cover with buttered paper, and cook in oven for ten minutes. Then place the fish on a platter. Make a sauce as follows: Heat two ounces of butter in a casserole, add one heaping spoonful of flour and heat through. Then add the broth from the fillet of sole, and an additional cup of broth; one spoonful of curry powder, and a cup of tomato sauce. Season with salt and pepper, boil for a few minutes, and strain over the fish.

Veal chops, Montgolfier. Season four veal chops with salt and pepper, and place in a saute pan with two ounces of butter and an onion cut in four. Saute until the onion and chops are golden yellow. Then place the chops on a platter. In the saute pan put one-half spoonful of flour, and simmer; then add one cup of broth or stock, and boil for a few minutes. Cut a stalk of celery in small squares, and parboil in salted water for ten minutes. Then drain off the water, and add the celery to the sauce from the chops; and boil for ten minutes. Then add the chops, and simmer for ten minutes. Remove the chops to the platter, and season the sauce well with salt and pepper. Add one ounce of sweet butter and some chopped parsley, and pour over the chops.

Rice darioles. Cook one-quarter pound of rice in one quart of milk; with one-half split vanilla bean. When cooked add one-quarter pound of sugar, one gill of cream, and the yolks of four eggs. Mix well. Line one dozen dariole moulds with thin dough, cover the bottoms with a little apricot marmalade, and fill with the rice. Put a small piece of butter on top of each, and bake in oven. Serve with apricot sauce.