Breakfast

Fresh raspberries and strawberries with cream Calf's liver and bacon Rolls Coffee

Luncheon

Cantaloupe and watermelon, surprise Shirred eggs, Caroli Veal kidneys saute, au Madere Mashed potatoes Salade Bresilienne Camembert cheese with crackers Coffee

Dinner

Consomme brunoise and vermicelli Pickles.        Radishes

Planked black bass Cucumber salad Deviled chickens' legs with

Virginia ham Spinach with cream Egg plant, Sicilienne French pastry Demi tasse

Cantaloupe and watermelon, surprise. Cut out with a round Parisian spoon equal parts of cantaloupe and watermelon. Mix, and serve in grapefruit supreme glasses. Serve salt, pepper and powdered sugar separate.

Eggs, Caroli. Place in a buttered shirred egg dish one slice of smoked beef tongue, break two eggs on top, season with salt and pepper, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown.

Consomme brunoise and vermicelli. One quart of consomme brunoise mixed with one pint of consomme vermicelli. Serve grated cheese separate.

Planked black bass. Season a whole black bass with salt and pepper, and lay on a buttered plank. Put a little butter on top of the fish, and set in oven to bake. When the fish is done make a border around the edge of the plank with potato croquette preparation, using a pastry bag with a star tube to squeeze the potato through. Then set back in oven and cook until the border is brown. Pour two spoonfuls of maitre d'hotel butter over the fish, and garnish with parsley in branches and quartered lemons.

Deviled chickens' legs and Virginia ham. Use the legs from soup hens or roasted chickens. Spread with a mixture of half English and half French mustard, roll in bread crumbs, sprinkle with olive oil, broil, and place on a platter. Broil one slice of Virginia ham for each person, and lay on top of the chickens' legs. Pour tomato sauce around them.

Egg plant, Sicilienne. Peel an egg plant and cut in thin slices. Mix in a bowl two cups of grated cheese, one egg, half a cup of very thick cream, a little chopped chives, salt and a little Cayenne pepper. Spread on a slice of egg plant, and lay another slice on top, in the form of a sandwich. Roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in very hot swimming butter, and serve on folded napkin.

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