Breakfast

Strawberries with cream Broiled salt mackerel Boiled potatoes Rolls             Coffee

Luncheon

Eggs, Derby Cold chicken, Isabella Compote of peaches Devil cake             Demi tasse

Dinner

Consomme Chartreuse. Queen olives Terrapin saute au beurre Roast lamb, mint sauce Timbale of spinach Potatoes, Hollandaise Lettuce and grapefruit salad Vanilla ice cream Baises (chocolate drops)         Coffee

Eggs, Derby. Cut a can of goose liver au natural in slices one-half inch thick, season with salt and pepper, roll in flour, and fry in butter. Place on a platter, put a poached egg on top of each slice, and pour sauce Madere, to which has been added sliced mushrooms, over the eggs.

Cold chicken, Isabella. Boil a fat chicken. When cold, slice the breast very thin. Make a pint of mayonnaise, and add a spoonful of paprika to it. Mix a cup of cold boiled rice with one spoonful of the mayonnaise, season with salt, and place in the center of a china platter. Lay the breast of chicken on top, and pour the rest of the sauce over all. Lay a few leaves of tarragon crosswise on top. At each end of the platter place two bouquets of asparagus tips. Sprinkle with finely chopped chervil.

Baises (chocolate drops). One pound of sugar (half powdered and half icing), the whites of three eggs, two ounces of chocolate, and vanilla flavoring. Dissolve the chocolate, and stir into the sugar and whites of eggs, over the fire, until all is melted and smooth; but do not let it come to a boil. Dress on a buttered pan, like peppermint drops. Allow to dry out for a few hours, and bake in a moderate oven.

Devil cake. One-half pound of almond paste, one-half pound of sugar, one-half pound of butter, four ounces of grated chocolate, twelve yolks and twelve whites of eggs, and four ounces of flour. Cream the sugar with the butter, and work in the yolks. Rub the almond paste smooth with four of the whites of eggs, and add, with the grated chocolate, to the sugar, butter and

yolks. Beat the rest of the whites of eggs very hard and stiff, and add them to the mixture, with the flour. Fill a butered cake mould, and bake. Allow to become cool; then cut into three layers, and fill between with chocolate filling. Glace the top with very dark chocolate frosting.

Consomme Chartreuse. Boil one cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold put in a bowl, add four whole eggs, and one pint of lukewarm consomme; season with salt and pepper; mix well; put in buttered timbale moulds, set them in bain-marie, and boil for twenty minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices one-eighth inch thick. Serve in hot consomme.

Terrapin au beurre. Boil two terrapin (see index), cut up; season with salt, pepper and a little paprika and celery salt. Heat three ounces of butter in a pan, add the terrapin, and toss for about ten minutes. Put the terrapin in a chafing dish, add to the pan two ounces of butter, cook till brown, and pour over the terrapin. Sprinkle a pony of dry sherry wine over all, cover the dish and allow to stand for a few minutes before serving.

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