Breakfast

Compote of apricots

Buckwheat cakes with maple syrup

Rolls

Coffee

Luncheon

Omelette Meissonier Pork chops, Badoise Schloss cheese with crackers Coffee

Dinner

Consomme Chevalier Salted Brazil nuts.        Ripe olives

Fillet of sole, Montmorency Broiled spring turkey Summer squash Lima beans

Mashed potatoes, au gratin Escarole and chicory salad Croute aux fruits Demi tasse

Omelette Meissonier. Cut a carrot and a turnip in one-quarter inch squares. Boil until soft in salted water, then mix with a spoonful of cream sauce, and season with salt and pepper. Make an omelet with ten eggs, in the usual manner and before turning over on the platter place the vegetables in the center. Pour cream sauce around the omelet.

Pork chops, Badoise. Season four pork chops with salt and pepper, roll in flour, and fry in a pan. When done place on a platter, garnish one side with noodles and the other side with mashed potato. Pour tomato sauce around all.

Consomme Chevalier. Serve in hot well-seasoned consomme equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut Julienne style.

Fillet of sole, Montmorency. Place four flat fillets of sole on a buttered pan, season with salt and pepper, and lay four heads of French mushrooms and four slices of truffle on top of each. Cover with sauce Italienne, sprinkle with grated cheese, put small bits of butter on top, and bake in oven. When done sprinkle with chopped parsley and the juice of a lemon, and serve from the pan they were baked in. A silver dish is preferable for baking.

Croute aux fruits (fruit crust). Toast some slices of sponge cake, put them on a plate or saucer, and put on top different kinds of stewed fruit, (compote), flavored with a little kirschwasser or maraschino.

Crout a l'ananas (pineapple crust). Prepare in the same manner as croute aux fruits, but use pineapple. Decorate with maraschino cherries.