Breakfast

Oatmeal

Boiled salt mackerel Baked potatoes Rolls           Coffee

Luncheon

Poached eggs, Rothschild Fried chicken, Maryland Field salad Roquefort cheese, crackers Coffee

Dinner

Potage de sante

Salmon, Chambord

Leg of mutton, a la Busse

Spinach with cream          Parisian potatoes

Sliced tomatoes, mayonnaise

Anise seed cake

Poached eggs, Rothschild. Put a spoonful of puree of game on a plate, a poached egg on top, and cover with sauce Perigueux.

Puree of game. After serving roast venison, duck, quail, bear, reindeer, hare, or other game, take the remainder, remove the meat from the bones and mash very fine in a mortar, add just enough thick brown gravy to make a paste, and pass through a fine sieve. Season with salt and pepper, heat well, and use as a garnish.

Salmon, Chambord. Put in a buttered shallow sauce pan two slices of salmon, season with salt and pepper, add half a glass of red wine, and half a glass of stock, bouillon, fish stock or water, cover with buttered paper, and put in the oven and cook until done. With its broth make a sauce Genoise, and add to it one dozen small French mushrooms, one dozen parboiled clams, and one sliced truffle. Pour the sauce over the fish, and garnish with plain-boiled small ecrevisses (crayfish).

Leg of mutton, a la Busse. Roast a leg of mutton, serve with its own gravy, and garnish with fresh mushrooms saute in butter, and onions glaces.

Fresh mushrooms saute in butter. Clean and wash one pound of fresh mushrooms and dry in a towel. Put in a saute pan on the range, two ounces of butter; when hot add the mushrooms, season with salt and pepper, and saute slowly for about ten minutes. Serve on toast with their own gravy, or use as a garnish for entrees, stews, etc.

Onions glaces. Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt. Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow saute pan with one ounce of butter. Put in oven and roast until brown. Then add one spoonful of meat extract, let them glace in this for a few minutes, and then serve. If preferred the onions may be glaced by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consomme and reduce one-half, then add at the same time as the onions, and they will glace while reducing.

Anise seed cake. One-half pound of sugar, four eggs, one-half pound of flour, and one-half ounce of anise seed. Beat the sugar and eggs together over a slow fire until blood warm, then remove and continue beating until cold and firm. Then add the sifted flour and anise seed. Mix, and lay out on a greased and floured pan in drops about one and one-half inches in diameter. Put in a dry warm place until a crust forms on top (a few hours will be required), and then bake in a slow oven.

Spinach in cream. Boil a peck of well-washed spinach in salted water. Drain off and pound through a fine colander, add two ounces of butter, one cup of thick cream, heat well and serve. Salt and pepper if necessary.